Tirami Sud: Tiramisu With Yogurt, Ricotta And Candied Capers

Tirami Sud: Tiramisu With Yogurt, Ricotta And Candied Capers

Tirami Sud: Tiramisu With Yogurt, Ricotta And Candied Capers

Tirami Sud, by the Italian chefs Alessandro Negrini and Fabio Pisani, is a creative version of tiramisu dessert recipe, with ricotta and yogurt

April 1, 2012

Type of dish

Cuisine

serves for

4

total time

2 HR 0 MIN

ingredients

sugar
20 g
Flour
20 g, Type 00
potato flour
5 g
Egg white
25 g
Egg yolk
13 g
sugar
20 g
Corn flour
10 g
Lemon zest
To taste
Milk
55 ml
water
20 ml
mascarpone
70 g, fresh
Greek yogurt
70 g
Fresh cream
80 g
Castor sugar
20 g
Egg yolk
20 g
Vanilla pod
½
Gelatin
2 g
Castor sugar
100 g
butter
7 g, room temperature
Cocoa
10 g
Capers
20 g, de-salted, from Pantelleria
Honey
10 g
water
10 ml
espresso coffee
2 each
candied bergamot
5 g, in small cubes
Mint
To taste

Preparation

Biscuit
Whip the egg whites with sugar.
Add the yolks, flour and potato starch and mix gently until you get a smooth mixture.
Spread on a waxed-paper lined baking sheets in a 5 mm layer.
Bake in a pre-heated 180°C oven for 5 min.
Let cool.
With a 4 cm diameter ring, cut out 4 discs.

Yogurt and mascarpone cream
In a saucepan, join the cream, sugar and egg yolks and bring to a temperature 65°C.
Add the gelatin, let it melt and then let it cool.
Add the yogurt, mascarpone and vanilla and mix gently.
Place in fridge.

Ricotta cream
In a saucepan, heat the milk, sugar and lemon zest.
Add the corn flour and water.
Let it thicken over moderate heat.
Then let cool, add the ricotta and mix at low speed for 2 min.

Wafer
Heat the sugar to 140°C, remove from heat, add the cocoa and let it melt.
Then add the butter, mix well.
Let cool by spreading out on waxed paper and then pulverize in a blender.
Cover the 4 metal moulds with a thin layer of crushed wafer.
Heat lightly in an oven, let cool and shape 4 wafers.

Capers
In a saucepan, add the water, honey and capers, heat to 45°C and cook at a constant temperature, for 1 hour.

On a serving plate, arrange cookies that you’ve dipped into coffee and arrange 4 capers on top of each one.
Cover with the yogurt and mascarpone cream, the ricotta cream, other 3 capers and 2 mint leaves, with a few bergamot cubes in the centre.
Complete with the sugar wafer.

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