Ingredients for 4 people

• 240 g Cantucci Toscani (PGI-certified) 
• 2 organic egg yolks
• 60 g granulated sugar
• 250 g very fresh mascarpone
• 150 g heavy whipping cream
• Strong espresso coffee, as needed
• 1 tablespoon unsweetened cocoa powder

Recipe

First, mix the egg yolks with the sugar and continue to beat them with an electric mixer, placing the bowl over a double boiler on the stove for about ten minutes. Remove from the heat and let them cool slightly. Meanwhile, beat the mascarpone and cream separately, one at a time, and then fold them into the egg yolk and sugar mixture. Transfer the mixture into a piping bag fitted with a star nozzle and refrigerate. Prepare the coffee, making it very strong, and pour it into a bowl. When ready to assemble the tiramisu, whether in individual portions or a deep dish according to your preference, pipe a first layer of cream. Then, dip the Cantucci Toscani PGI cookies into the coffee on one side only (this is important!) and place them on the cream; cover with more cream, create another layer of coffee-dipped cookies, and finish with a final layer of mascarpone cream. Refrigerate for about an hour. When serving, dust your Cantucci Toscani PGI tiramisu with cocoa powder. Delicious, absolutely delicious!