First clean the carrots, cut them into chunks, then steam them for about 20 minutes or until they are soft.
Once well cooked, blend and let cool.
Work the mascarpone with the sugar using the whips.
Once cold, add the carrots to the cream, continuing to whip.
Cover the bowl with cling film and leave it in the fridge for at least 1 hour to firm up.
Prepare the coffee, let it cool down, then start assembling the tiramisu.
Quickly pass (do not sponge) the ladyfingers in the coffee, then create the base of the tiramisu in the pan you have chosen.
Add a layer of cream.
Continue to alternate layers of ladyfingers soaked in coffee with layers of cream, ending with the cream.
Sprinkle with cocoa, then leave to rest in the fridge for at least 4 hours.
Carrot tiramisu is ready, decorated to taste and served.
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