For 10 servings
500 ml Debic Tiramisù
100 ml espresso
100 ml marsala
100 ml sugar water 1:1
5 g cocoa powder
20 g ground pistachio nuts
50 g almond biscuits
100 g preserved Amarena cherries
50 g lemon curd
For the syrup, mix the espresso with Marsala and sugar water and leave to cool.
Beat the Tiramisù in a planetary mixer until light and airy, then add half of the syrup.
Place the ladyfingers in the bowls and pour the remaining syrup over them, so the ladyfingers absorb it.
Pour the Tiramisù on top of the ladyfingers and leave to set in the refrigerator.
Finish the bowls à la minute with the garnishes.