Tiramisu Transparency

Bring the water to a boil with the granulated sugar; remove from heat and add the freeze-dried coffee, whisking until fully dissolved. Finally, add the coffee liqueur.

Place in the fridge until completely cooled.

In a stand mixer with a whisk attachment, whip DESSERT AL MASCARPONE PER TIRAMISÙ with the Marsala until a firm and creamy mixture is obtained.

Cut the ladyfingers and dip them into the coffee syrup for a few seconds, then use them to line the walls of a glass.

Using a piping bag fitted with a plain nozzle, pipe the whipped mascarpone mixture into the glass; use a spatula to level the cream with the edge of the glass. Finish by sprinkling the surface with unsweetened cocoa powder and decorating with whipped mascarpone.