Foodion

Alberto Brandolin
Alberto Brandolin
Liberarte
#Tiramisù is certainly my favorite dessert since i was a little child: to me an all time classic of the italian#tradition , careless about fashion and trends.
But once one of my customers at Liberarte restaurant said to me it was boring and challenged me to make it more 'modern'. At first i felt outraged as tradition to me is sacred and rarely alterable properly but after a few days i thought to myself: «how about creating a dessert with the exact same taste of Tiramisù but changing the original structure of the dessert? It could be fun!»
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That's how - after many tries - my 'Quasi Tiramisù' ('Almost a Tiramisù' 🇬🇧)was born.
Savoiardi biscuits, melted butter and#espresso are the base for a#mascarpone , egg yolks and cocoa powder cream. More savoiardi biscuits bathed in espresso are added in the middle to give extra texture. Melted dark bitter chocolate on the side to balance sweetness. Very proud of it even if i still prefer the traditional one. 🇮🇹👨‍🍳
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