Ingredients:

500 g mascarpone

150 g of nocciole cream

200 g of double panna

300 g of savoiardi

350 g of espresso coffee

50 g of cold water

1. Prepare the coffee and school it with cold water.

2. Cook the mascarpone with the nocciole cream.

3. Cook the mascarpone with the nocciole cream and pepper with the double panna. At this point, immerse the savoyards in coffee and assemble the tiramisu.

4. Decorate the tiramisu and the cream. Decorate the tiramisu and refrigerate it for a day.