From namelaka to coffee to mascarpone ice cream, topped with a cocoa taco, an elegantly 'deconstructed' tiramisù by Michelin-starred chef Davide Puleio.

The tiramisù

For coffe namelaka

380 g white chocolate
200 g moka coffee
11 g gelatin sheets
400 g cream

Method

Melt white chocolate at 45°C, add hot coffee, gelatin, and finally, cream to cool the mixture.

For cigarette paste

400 g butter
400 g powdered sugar
420 g egg whites
340 g flour
60 g cocoa

Method

Soften butter and sugar, add egg whites, and finally the powders. Bake at 170°C for 4 minutes, shaping it into a disc, and warm, mold it into a taco shape.

For the zabaione

100g egg yolks
70g dessert wine
50g granulated sugar

Method

Whisk all three ingredients over a double boiler until smooth and fluffy, reaching 83°C.

For the coffee reduction

300g coffee
150g glucose

Method

In a saucepan, combine coffee and glucose, reduce to desired consistency.

For Mascarpone ice cream

500 g milk
375 g mascarpone
15 g granulated sugar
5 g dextrose
5 g stabilizer
Vanilla to taste

Method

Heat milk with mascarpone and granulated sugar to 40°C. Add dextrose and stabilizer, bring it to 83°C, blend well, let it rest in the refrigerator overnight, mix again, freeze, and churn before use.

Photo: @Alessandro Barattelli