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.
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.
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.
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.
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.