For the whipped cream
- 125 grams of cream
- 35 grams of sugar
- 30 gr egg yolk
- 20 grams of amaretto liqueur
- 1 sheet of isinglass
- 125 grams of mascarpone
Beat the sugar with the yolk, add the hot cream and cook in a bain-marie until the spoon is covered (86 ° C), add the gelatine soaked in cold water and finally the liqueur. When the temperature drops below 40 ° C add the mascarpone and mix with a rubber scoop. Leave in the fridge until tomorrow.
Whip with a whisk in a planetary mixer.
For the almond sponge
- 100 gr of whole egg
- 20 gr of seed oil
- 30 grams of sugar
- 30 grams of powdered almonds
- 25 grams of 00 flour or corn starch
Mix all the ingredients in the blender and reduce to paste and pour into a 500 cc siphon loaded with 2 nitrogen refills and blow just 1 third of a disposable paper cup with the bottom of the hole.
Cook in the microwave for about 40 seconds.
For the candied capers
Wash the capers from the oil and salt them overnight.
Prepare a syrup 200 grams of water with 100 grams of honey. Bring to the boil and add 25 grams of squeezed BUONONATURALE capers. leave them to syrup slowly, leaving everything at 60°C.
Serve a large spoonful of tiramisu on the plate sprinkle with a little coffee and lightly chopped capers and grated rind of lime.
Accompany all with the almond sponge.
Enjoy your meal