Ricetta by Alessandro Negrini and Fabio Pisani: TiramiSud

Ingredients for 4 people

For the cookie

20 g of sugar
20 g of type 00 flour
5 g of cornstarch
25 g of egg white
13 g of egg yolk

Method

Beat the egg whites with the sugar. Add the egg yolks, flour, and cornstarch and gently work until obtaining a homogeneous mixture.
Spread on a baking sheet covered with parchment paper to a thickness of about 5 mm. Place in a preheated oven at 180°C and bake for 5 minutes. Let it cool.
Cut out 4 discs using a cylindrical ring with a diameter of 4 cm.

For the ricotta cream

100 g of ricotta
55 g of milk
20 g of sugar
10 g of cornstarch
20 g of water
Lemon zest

Method

Heat milk, sugar, and lemon zest in a saucepan. Add cornstarch and water. Thicken over moderate heat. Let it cool, then add the ricotta and mix the dough for 2 minutes with a low-speed whisk.

For the yogurt and mascarpone cream

70 g of Greek yogurt
70 g of fresh mascarpone
80 g of fresh cream
20 g of sugar
20 g of egg yolk
1 vanilla pod
2 g of fish gelatin

Method

In a saucepan, combine cream, sugar, and egg yolk and heat them to a temperature of 65°C.
Add the fish gelatin, let it dissolve, and then let it cool. Add yogurt, mascarpone, and vanilla, and mix gently. Store in the refrigerator.

For the cracker

100 g of sugar
7 g of butter at room temperature
10 g of cocoa

Method

Bring the sugar to 140°C, remove from the heat, add the cocoa, let it dissolve, then add the butter, mixing everything well.
Let it cool by spreading it on a Silpat (or parchment paper), then pulverize it in a blender.
Place 4 metal rings on the Silpat and cover the base of the rings with a thin layer of powdered wafer. Heat slightly in the oven, let it cool, and unmold the 4 wafers.

For the capers

20 g of desalted Pantelleria capers
10 g of heather honey
10 g of water

Method

In a saucepan, combine water, honey, and capers. Bring to 45°C and cook, maintaining a constant temperature, for one hour.

For the plating

2 espresso coffees
5 g of candied bergamot, cut into small cubes
A few mint leaves

Method

Arrange on the plate the biscuit soaked in coffee and place 4 capers spaced apart on top.
Cover it with the yogurt and mascarpone cream, the ricotta cream, another 3 capers, and 2 mint leaves. In the center, add a few cubes of bergamot. Complete with the sugar cracker.