Antonio di Padova with his “From other times … tiramisu” enters the ranking of young talents under 35 for the contest the Other face of Tiramisu.
In this summer 2021, 50 Top Italy, an authoritative guide of Made in Italy which for some years has been dealing with Hospitality, Gourmet, Pastries and Rosé Wines, in collaboration with Caffè Borbone, organized an original and brand new contest “The other face of Tiramisu”. The initiative aimed to promote the Italian culture of coffee and its centrality in one of the most characteristic and popular made in Italy desserts, tiramisu. The contest also wanted to enhance young talents, in fact, to register you had to be under 35 years of age and you had to communicate how the idea of revisiting such a classic dessert was born, transformed through the creativity and inspiration of the chef. There were 12 recipes presented by young talents under 35 from all over Italy, pastry chefs, cooks and chefs, ready to challenge each other through a unique and original interpretation of their tiramisu, showing all their creative side . Thus, twelve very original recipes that interpret the most famous Italian dessert in the world according to their own creative vein were received by the judges of the contest (experts nominated by 50 Top Italy). Among the competing recipes, also “From the past … tiramisu” brought by chef Antonio Di Padova of the Pizzeria Pomod’Oro Gourmetin Colle Val d’Elsa (SI). Already particularly appreciated in the city for the choice of raw materials that he enhances by favoring long cooking at low temperatures, the chef manages to get people talking about himself even with a dessert, tiramisu which, in its version, maintains all the ingredients of the original recipe, still made more captivating by the contrast between sweetness and bitter notes. Coffee, on the other hand, contrasts these contrasts, giving the right balance to the palate. A traditional dessert revisited in a modern way, which surprised the jury of 50 Top Italy on 3 September, during the award ceremony. In fact, the jury, while not recognizing the victory for Angelo Mattia Tramontano with his Tirame-sù of different textures and a clear homage to Naples, expressed appreciation for the dessert of the young chef of the Pomod’Oro Gourmet.
We share the recipe for the dessert “From other times … tiramisu” made by chef Antonio from Padua:
How to prepare mascarpone mousse
Soak the isinglass in cold water, bring the water with the sugar to 121 ° C and in the meantime whip the egg yolks. Incorporate the sugar at 121 ° C and add the isinglass forming a pâte à bombe, continuing to whisk until the mixture reaches a temperature of 40 ° C. Semi-mount the mascarpone with the cream and gently combine with a spatula to the pâte à bombs. Insert the mixture into the ball molds and harden in the blast chiller.
For the Namelaka with bitter coffee and milk chocolate
Soak the gelatine in water and ice, heat the milk with the coffee and glucose, let it cool and add the squeezed gelatine. Emulsify with the milk chocolate, add the cream and leave to rest in the refrigerator overnight. Finally mount the mixture.
For the crumble with cocoa grue and Caffè Borbone
Sift the flours and add the butter to the cream and sugar, add the cocoa and coffee grue and leave to rest in the refrigerator. Grate and cook at 160 ° C.
For the 72% dark chocolate sauce and Bourbon Espresso Coffee
Chop the chocolate and mix it into the hot espresso to form a sauce.
Prepare dark chocolate cylinders and sprinkle them with cocoa as a garnish.
Composition
Place the crumble in the center of the plate evenly and cynically, place the sphere of mascarpone mousse on it, compose the namelaka with a pastry bag. Pour the chocolate and coffee sauce and place the decoration of dark chocolate dusted with cocoa on the sphere.
