For the Savoyard biscuit
- 400 g pasteurized egg yolks
- 600 g pasteurized egg whites
- 100 g caster sugar
- 200 g caster sugar
- 350 g 180 W flour
- 200 g potato starch
- 14 g powdered egg whites.
Method
Beat the egg yolks with 100 g caster sugar in a food mixer.
Combine the egg whites with the powdered egg whites and beat with the rest of the sugar. Mix the egg yolks with the meringue and incorporate the previously sifted powders. Take 910 g of dough (this is the amount for a 60x40 baking sheet) and spread it evenly with a spatula.
Bake in the oven at 200°C for 14 minutes (first 3 minutes with the valve closed, then open).
Once cool, cut the biscuit with an oval-shaped mold.
For the porcini broth
- 500 g Borgotaro porcini mushrooms
- 2 l mineral water
- 1 stalk green celery
- 1 carrot
- ½ golden onion
- 2 cloves
- 1 ripe tomato
- 5 Paris mushrooms
- 1 bay leaf
- 20 g salt.
Method
Cook sous vide for 3 hours at 80°C with steam.
For the porcini pudding
- 360 g porcini broth
- 50 g cooked potatoes
- 220 g softened butter
- 1 g xanthan gum
- 3.5 g agar
- 6 g fine salt
- 8 g porcini powder
- 14 ml porcini oil.
Method
Mix the potatoes with the butter and xanthan gum in a Thermomix.
Separately, in a saucepan, bring the porcini broth to a boil with the porcini powder and agar, whisk well and add to the previous mixture. Mix again for 30 seconds at maximum speed, emulsifying with the porcini oil. Pour into a mold and cool.
Cut the pudding with the same mold used for the ladyfingers.
For the porcini oil
- 250 ml Casaliva extra virgin olive oil
- 60 g dried porcini mushrooms
- 1 clove of garlic
- 1 sprig of lemon thyme.
Method
Soak the dried porcini mushrooms in warm water overnight. Blend the oil with the porcini mushrooms in a Thermomix at 50°C for 8 minutes at maximum power; pour the oil into a container and infuse with the garlic and thyme.
Leave to cool and filter through a cheesecloth.
For the porcini powder
- 100 g dried porcini slices
Method
Blend the dried porcini mushrooms in a Thermomix. Pass through a sieve.
For the porcini ragout
- 2 Borgotaro porcini mushrooms, finely diced
- 1 clove of garlic
- 1 sprig of rosemary
- 1 knob of butter
- 50 g veal jus
- 60 g pork cheek, cut into brunoise
Method
Quickly sauté the porcini mushrooms in a pan with oil, garlic, and rosemary; add the jus and thicken with butter. Remove the aromatic garnish and add the lightly seared pork cheek.
For the mascarpone cream
- 200 ml cream (35% fat)
- 20 g dried porcini mushrooms
- 200 ml mascarpone
- 40 g pasteurized egg yolk
- 5 g salt
Method
Vacuum seal the cream with the porcini mushrooms and leave to infuse in the refrigerator overnight. Strain, recover the liquid and add it to 200 g of mascarpone in a planetary mixer. Whip. Then add the egg yolk, mixing well, and finally the salt. Store in the refrigerator at 4°C.
Cocoa powder
Mix 50 g of porcini powder with 25 g of cocoa powder.
Herbs
Chervil (Anthriscus cerefolium)
Composition of the dish
Dip the ladyfinger in the porcini broth for a few moments, place the porcini pudding on top, add a few leaves of chervil, a spoonful of ragù and the mascarpone cream. Arrange the tiramisu on a serving plate, sprinkle with the porcini cocoa powder and finish with a pinch of fine salt.
Photograph by Vincenzo and Matteo Lonati
