Tiramisù al Mojito - Tiramisù Academy

Tiramisù Mojito

Recipe by Sara Arrigoni, World Champion of Creative Tiramisù 2019


  • 300g of ladyfingers
  • 500g of mascarpone
  • 56g of egg yolk
  • 55g of powdered pure cane sugar
  • Unsweetened coffee (as needed)
  • Unsweetened cocoa powder (as needed)
  • Rum flavour
  • Fresh mint
  • Lime


  1. Start by beating the egg yolks with the powdered pure cane sugar at low speed until the mixture is light and fluffy.
  2. Then incorporate the mascarpone cheese by hand into the mixture.
  3. Now wash the fresh mint leaves and chop them with a knife, add them to the mascarpone cream.
  4. In the meantime, prepare moka coffee and leave it to cool.
    Once the coffee has cooled, add the rum flavouring, as needed, and mix well.
  5. Now dip the ladyfingers in the coffee (two seconds, sugar-free side)
    and place them on a tray with the soaked part side up.
  6. At this point you can start assembling the tiramisu
    by putting a base of cream, then biscuits, then cream and biscuits again.
    Complete with a generous layer of cream.
  7. Finish with a sprinkle of bitter cocoa
    and add freshly grated lime zest on top.

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