Alessandro Negrini and Fabio Pisani’s “Tirami-Sud”
This is Alessandro Negrini and Fabio Pisani of 2 Michelin-starred Il Luogo di Aimo e Nadia's take on the classic Italian dessert, tiramisu.
Ingredients
- 5 whole eggs
- 60g sugar
- 60g flour
- 9g starch
- 50g sugar
- 25g fondant
- 100g isomalt
- 10g cocoa
- 5g room temperature butter
- 100g cream
- 32g sugar
- 35g egg yolk
- 200g whole milk yogurt
- 200g Mascarpone
- 16g corn starch
- 117g milk
- 43g sugar
- 160g buffalo Ricotta
- 100ml Cantine Florio Marsala
- 20g sugar
- 30g desalted capers (change water 5 times every 30 minutes)
- 15g sunflower honey
- 200 ml Espresso
- 2g candied bergamot cut in small cubes
- 2 fresh mint leaves
- 2g lemon (grated zest)
- 2g cocoa
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