In the “classic” version, tiramisu sets in the fridge and can even be frozen to be enjoyed later. Barbieri, on the other hand, is rewriting the rules of this dessert: his take is served chilled, offering an alternative texture that will amaze everyone.
In the hands of Bruno Barbieri, pastry-making leaves behind the comforting softness of home to become a form of cold architecture and rational play. In this interpretation, in fact, tiramisu loses all “nostalgic” connotations and is reimagined with a modern sensibility, based on a precise balance of weights, temperatures, and structures. The technical breakthrough lies first and foremost in subverting the dessert’s physics: by freezing the mixture, Barbieri transforms the traditional mascarpone cream into a structured, malleable mass. This choice is supported by careful calculation of the sugar content, reduced to the bare minimum in the fat mixture to prevent the cold from making it cloying or crystallization from compromising its silky texture on the palate.
The counterpoint to the sub-zero center isn’t the usual dip in coffee, but rather the airy texture of the ladyfingers, with a specially tailored blend of starch and flour that preserves their lightness. Finally, the finishing touch eschews bitter cocoa powder in favor of the spicy notes of rum-flavored custard and the lingering flavor of gianduia. The result? A dish in which the interplay between the frozen base and the fluidity of the sauces becomes an ingredient in its own right!
Chef Bruno Barbieri’s Frozen Tiramisu with Rum Custard and Gianduia Sauce
Ingredients (serves 4)
For the mascarpone cream
- Egg yolks: 40 g
- Sugar: 10 g
- Mascarpone: 150 g
- Egg whites: 26 g
For the homemade ladyfingers
- Egg whites: 150 g
- Egg yolks: 125 g
- Granulated sugar: 125 g
- Type 00 flour: 60 g
- Potato starch: 40 g
For the custard and finishing touches
- Custard: 200 g
- Rum: to taste
- Gianduia sauce: to taste
Preparation
- Prepare the ladyfingers: Beat the egg whites with the granulated sugar until the mixture is light, fluffy, and stiff. Gently fold in the beaten egg yolks, then fold in the sifted 00 flour and potato starch by hand using a folding motion from the bottom up. Shape the cookies on a baking sheet and bake them in a preheated oven until golden brown.
- Make the mascarpone cream: Pasteurize or whisk the egg yolks with a small amount of sugar, then gently fold in the mascarpone until smooth. Separately, beat the egg white until stiff peaks form, then gently fold it into the mixture so as not to deflate it.
- Make the rum custard: Prepare a classic custard using egg yolks, milk, cream, and sugar, and flavor it with a splash of rum once it’s done cooking.
- Assembly and freezing: Alternate layers or components of the dessert and place it in the freezer to achieve the “frozen” texture typical of this recipe.
- Serving: Serve the dessert with the gianduia sauce on the bottom of the plate and the rum custard on top.
