Recipe by Fabio Dell’Acqua, Vice World Champion and Star of Tiramisù World Cup 2023
INGREDIENTS
250g of mascarpone
30g of egg yolk
40g of powdered cane sugar
Sfogliatine millefoglie
200ml of coffee without sugar
Cocoa as needed
1 apple
1 tablespoon of pine nuts
1 teaspoon of cinnamon
DIRECTIONS
Grate a whole apple coarsely and place it in the microwave for 10 minutes.
Meanwhile, whisk the egg yolks with powdered cane sugar for 5 minutes until obtaining a foamy consistency.
Add the mascarpone whipped by hand.
Remove the apple from the microwave to let it cool and add a tablespoon of sugar, a tablespoon of pine nuts, and a teaspoon of cinnamon.
Take the millefoglie, cut them diagonally, and arrange it on the outer part of a round pastry cutter.
Use a couple of crumbled puff pastry sheets soaked in bitter coffee as the base.
Put the cream in a piping bag and create a layer of cream on top of the pastry base.
Dust generously with cocoa and add the layer of previously made apple puree. Decorate with a final layer of cream and a sprinkle of cinnamon.
Garnish with 3 very thin apple slices in the center!
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