I wanted to identify in asingle concept what is the idea of ‘dessert’in the collective unconscious of the audience who frequents the typical Italian restaurants.The traditional “Tiramisù” ingredients are wrapped in acrust that has the aroma of the forest and refers to another popular Italian dessert: The “Tartufo Nero”.

Serves 4


Coffee semifreddo

110g sugar, divided

170g egg yolks

26g water

20g instant coffee

500g Mascarpone Cheese

300g heavy cream, whipped


The glaze

100g caramel flavoured milk chocolate bar (such as Valrohna)

45g cocoa butter


The dusting

1⁄2 cup chocolate cake crumbs

2tbsp ground hazelnuts

1tbspunsweetened cocoa powder

1 1⁄2 tsp dried mushroom powder

1 1⁄2 tspsea salt flakes

1 1⁄2 tsp confectioners’ sugar



Beat the eggs together with 1⁄2 cup of sugar (minus 2 Tbsp) until thick. Add the remaining 2Tbspsugar to the water inaheavy saucepan and whisk over medium-high heat until the sugar is melted and the liquid is asyrup (121C). Mix the syrup gradually into the egg mixture. Add the coffee powder, then the mascarpone and beat until smooth. Fold in the semi-whipped cream.

Use anon-stick 9-inch square pan, or line a9-inch pan with parchment paper. Spread the coffee semifreddo into the prepared pan and freeze until firm, about 3 hours.


To serve

Take ascoop and shape the mixture into truffles. Return to freezer. Make aglaze by melting the chocolate bar with cocoa butter. Allow to cool slightly while preparing the dust. For the dustplace all ingredients in afood processor and process into apowder. Glaze the frozen truffles with the melted chocolate, then dip in the ground mixture. Makes 8 large truffles.



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