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Etnamisu

Bronte pistachio tiramisu, with smoked Aperol and Sicilian tangerine

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Etnamisu

André van Dongen

Debic

Ingredients

Tiramisu

100 g egg yolks, pasteurised

100 g sugar

600 ml Debic Cream Plus Mascarpone

100 g Bronte pistachio paste

50 g egg whites, pasteurised

Garnish

60 Cantuccini biscuits

100 ml espresso

50 ml Marsala

60 Amarena cherries

5 g pistachio nuts

50 g ground Oreo biscuits, without filling

Tangerine gel

100 ml Aperol

300 ml mandarin juice

40 g sugar

4 g agar-agar

Debic products used

Cream Plus Mascarpone 1L

Preparation

Tiramisu

Beat the egg yolks together with half the sugar in a food processor until light and airy, and set aside.

Beat the cream plus mascarpone in the food processor until light and airy, add the pistachio paste, and mix well.

Fold into the beaten egg yolks.

Beat the egg whites in the food processor until light and airy, and add the other half of the sugar.

Fold the egg white mixture into the mascarpone mixture.

Pour into a piping bag.

Garnish

Break the biscuits in half and divide between the Bialetti (traditional Italian coffee maker).

Drizzle with a mixture of espresso and Marsala.

Place 3 Amarena cherries on top.

Spread the tiramisu mixture on top.

Save the pistachios and Oreo biscuits for finishing.

Tangerine gel

Smoke the Aperol in a sealed container using a smoker for 10 minutes.

Mix all the ingredients together and boil for 1 minute.

Allow to cool until the mixture has completely set.

Blend until a gel is formed and transfer to a piping bag.

Assembly

Grind the Oreo biscuits finely and distribute over the tiramisu.

Finish the dish with the tangerine gel in the centre and grate the pistachio over the top left-hand corner.

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