TiramiSud | Alessandro Negrini and Fabio Pisani | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 20 g of sugar
• 20 g of type 00 flour
• 5 g of cornstarch
• 25 g of egg white
• 13 g of egg yolk
• 100 g of ricotta
• 55 g of milk
• 10 g of cornstarch
• 20 g of water
• Lemon zest
• 70 g of Greek yogurt
• 70 g of fresh mascarpone
• 80 g of fresh cream
• 20 g of egg yolk
• 1 vanilla pod
• 2 g of fish gelatin
• 100 g of sugar
• 7 g of butter at room temperature
• 10 g of cocoa
• 20 g of desalted Pantelleria capers
• 10 g of heather honey
• 10 g of water
• 5 g of candied bergamot, cut into small cubes
• A few mint leaves