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

This is Alessandro Negrini and Fabio Pisani of 2 Michelin-starred Il Luogo di Aimo e Nadia’s take on the classic Italian dessert, tiramisu.

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

For the Ricotta Cream

  • 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


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.