📝 About This Recipe
This sophisticated reimagining of the classic Italian favorite deconstructs the traditional layers into a play of textures and temperatures. Silky mascarpone mousse meets the sharp, modern bite of an espresso fluid gel, balanced by the crunch of a cocoa-almond soil and delicate coffee-soaked sponge pearls. It is a masterpiece of Italian Alta Cucina that honors the soul of Treviso while embracing contemporary fine-dining techniques.
🥗 Ingredients
Mascarpone Chantilly
- 250 grams Mascarpone Cheese (high quality, chilled)
- 150 ml Heavy Cream (35% fat content)
- 50 grams Powdered Sugar (sifted)
- 1/2 pod Vanilla Bean (seeds scraped)
Espresso Fluid Gel
- 200 ml Fresh Espresso (strong, high-quality roast)
- 40 grams Granulated Sugar
- 2.5 grams Agar Agar (precise measurement required)
Cocoa Soil
- 60 grams Almond Flour
- 40 grams All-purpose Flour
- 30 grams Unsweetened Cocoa Powder (Dutch-processed)
- 50 grams Unsalted Butter (cold, cubed)
- 1 pinch Sea Salt (Maldon preferred)
Savoiardi Elements & Garnish
- 4-6 pieces Ladyfinger Biscuits (cut into 1cm cubes)
- 20 grams Dark Chocolate (for shaving)
- 1 sheet Gold Leaf (optional for garnish)
👨🍳 Instructions
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1
Prepare the Espresso Gel: In a small saucepan, combine the fresh espresso and sugar. Whisk in the agar agar while cold to ensure it dissolves without clumping.
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2
Bring the espresso mixture to a boil over medium heat, whisking constantly. Let it simmer for 1-2 minutes to fully activate the agar agar, then pour into a shallow container and refrigerate for 45 minutes until completely set into a firm jelly.
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3
Once the coffee jelly is firm, break it into chunks and place in a high-speed blender. Blitz until perfectly smooth and glossy. Transfer to a squeeze bottle and set aside.
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4
Preheat your oven to 160°C (320°F). To make the Cocoa Soil, combine almond flour, all-purpose flour, cocoa powder, sugar, and salt in a bowl.
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5
Rub the cold cubed butter into the dry ingredients using your fingertips until the mixture resembles coarse, dark sand. Spread onto a baking sheet lined with parchment paper.
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6
Bake the cocoa soil for 12-15 minutes. It won't change color much, so feel for a dry, crumbly texture. Let it cool completely to crisp up.
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7
For the Mascarpone Chantilly, place the mascarpone, heavy cream, powdered sugar, and vanilla seeds in a chilled bowl.
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8
Whisk on medium speed until the mixture holds stiff peaks. Be careful not to over-whip, as mascarpone can grain easily. Transfer to a pastry bag fitted with a plain round tip.
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9
Prepare the Savoiardi: Lightly brush the cubed ladyfingers with a little extra espresso. They should be moist but still hold their structural shape.
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10
To assemble, place a generous 'swoosh' or three large dots of Mascarpone Chantilly off-center on a wide, flat plate.
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11
Nestle 3-4 cubes of the soaked ladyfingers into the cream. Sprinkle the Cocoa Soil around the base to create an earthy, textured landscape.
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12
Pipe small, precise dots of the Espresso Gel in the gaps and on top of the cream for a concentrated flavor burst.
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13
Finish with fine shavings of dark chocolate, a tiny pinch of sea salt on the gel, and a fragment of gold leaf for a true fine-dining aesthetic.
💡 Chef's Tips
Always use a digital scale for the agar agar; even half a gram can change the gel consistency from fluid to rubbery. Ensure your mascarpone is very cold before whipping to achieve the smoothest possible 'cloud' texture. For the best Espresso Gel, use a light or medium roast bean to avoid an overly bitter aftertaste when concentrated. If the Cocoa Soil feels soft after baking, return it to the oven for 3 minutes; it must be crunchy to contrast the cream. Use a microplane for the chocolate shavings to create a 'snow' effect rather than chunky curls.
🍽️ Serving Suggestions
Pair with a chilled glass of Vin Santo or a nutty Marsala Superiore. A small glass of cold-brew coffee served on the side cleanses the palate between bites. Serve on dark slate or matte black ceramic plates to make the white mascarpone and gold leaf pop. Accompany with a small biscotti or an almond tuile for extra crunch.