Alessandro Negrini and Fabio Pisani’s “Tirami-Sud”

Ingredients (Serves 10)

For the Biscuit

• 5 whole eggs
• 60g sugar
• 60g flour
• 9g starch

For the Cocoa Wafer 

• 50g sugar
• 25g fondant
• 100g isomalt
• 10g cocoa
• 5g room temperature butter

For the Yoghurt Cream

• 100g cream
• 32g sugar
• 35g egg yolk
• 200g whole milk yogurt
• 200g Mascarpone

• 16g corn starch
• 117g milk
• 43g sugar
• 160g buffalo Ricotta

For the Marsala Reduction

• 100ml Cantine Florio Marsala
• 20g sugar

For the Candied Capers

• 30g desalted capers (change water 5 times every 30 minutes)
• 15g sunflower honey

To Serve

• 200 ml Espresso
• 2g candied bergamot cut in small cubes
• 2 fresh mint leaves
• 2g lemon (grated zest)
• 2g cocoa

Method

For the Biscuit

1. Whip eggs with sugar, add flour with starch previously sifted and knead gently.
2. Stretch the compound to a thickness of 5 mm on a silicone pad and cook in pre-heated oven at 180°C for 8 minutes.
3. Divide into 10 discs of 4 cm diameter.

For the Cocoa Wafer

1. In a casserole put sugars together and heat up to 160°C. Remove from heat, add cocoa and let it melt gently.
2. Add butter, mixing everything well.
3. Make the compound cool down by stretching it on a silicone pad and then pulverize it in a blender.
4. Place 6 steel rings, 6 cm diameter, on a silicone pad and place a thick layer of powder in its base.
5. Lightly heat in the oven at 200°C for one minute, let it cool down and then turn out the wafers from the rings.

For the Yogurt Cream

1. In a casserole, put the cream, sugar and egg yolks together and heat up to 65°C.
2. Let everything cool down, transfer to a mixer and add the yogurt and Mascarpone. Whip and put in the fridge.

For the Ricotta Cream

1. Dissolve the corn starch in 20g of the milk.
2. In a casserole heat the remaining milk with the sugar and add the dissolved corn starch.
3. Bring to 90°C and cook for 2 minutes.
4. Let it cool down and then add the ricotta and knead the dough gently for 5 minutes with whisk.

For the Marsala Reduction

1. Bring the Marsala and sugar to the boil, then let it reduce 70% using a gentle heat.
2. In a CBT vacuum bag put the capers, water and honey together and cook for one hour at 45°C.

To Finish

1. In a plate, put in order: the biscuit soaked in coffee, capers, yogurt cream, ricotta cream, candied bergamot, some more capers, mint, grated lemon, cocoa and Marsala reduction.
2. Decorate with a cocoa wafer.

Recipe Courtesy of Alessandro Negrini and Fabio Pisani of Il Luogo di Aimo e Nadia
Alessandro Negrini and Fabio Pisani Chef Feature

Image © A. Mauri, Italian Gourmet.