2019 Creative Tiramisu

Whisk the yolks at low speed with the powdered cane sugar until the mixture is clear and fluffy.

Add the mascarpone and incorporate it by hand into the yolk and sugar mixture. Wash the fresh mint leaves and chop them with a knife. Then add them to the mascarpone cream.

Prepare a coffee mocha and let it cool. Once cold, add the aroma to the rum to taste and mix well.

Soak the ladyfingers in the coffee (two seconds, from the sugar-free side) and place them on a tray with the soaked part facing upwards.

Start to compose the tiramisu by placing a base of cream, then biscuits, then cream and again biscuits.

Complete with a more abundant layer of cream. Sprinkle with bitter cocoa and add fresh grated lime peel on top.