Tiramisu

Beat the egg yolks with the sugar. In a separate bowl, whip the CREMIO crème using a mixer. In a large bowl, gently mix the egg yolks with the mascarpone by hand, then gradually fold in the whipped CREMIO crème until you get a smooth, homogeneous mixture.
Dip the ladyfingers in the cold coffee for 2–3 seconds and arrange them in a deep dish. Cover each layer of ladyfingers with a layer of cream. Once assembled, refrigerate the tiramisu for at least 12 hours to set. Before serving, dust with cocoa powder and slice. Optionally, garnish with blueberries or mint leaves.