Sparkling Wine Florata Tiramisu

In a saucepan, heat a portion of the Garibaldi Florata sparkling wine. In a separate bowl, dissolve the unflavored gelatin. Add the bloomed gelatin to the heated sparkling wine and mix well.

Prepare the cream by whipping the heavy cream until it slightly thickens. Fold in the mascarpone cheese (or creamy cheese spread) and the melted white chocolate, beating the mixture until you achieve a smooth cream.

In individual serving glasses, spread a layer of orange marmalade.

Arrange the ladyfingers over the marmalade and drizzle them with the nut liqueur.

Cover the ladyfingers with some of the prepared cream and place in the freezer for a few minutes to set the first layer.

Pour the sparkling wine and gelatin mixture over the layer that was in the freezer.

Finish the dessert by adding more cream on top and garnish with the orange slices previously dehydrated in the air fryer, mint, edible flowers, and gold flakes.