There is no chef – of a Michelin-starred Michelin or of a mountain inn – who does not put his hand to tiramisu, the Italian dessert par excellence. Moreover, there is discussion – often controversially – about the origins of the dish which in the 80s became cult first in the premises to subsequently enter all the houses. And if the initial popularity is due to a restaurant in Treviso, To the Beccherie where in the early 70s it was called Tiramesù, there are testimonies of similar sweets in Friuli-Venezia Giulia, even antecedents. Not to mention the sea of ​​legends that set it in the Risorgimento or even in the Medici period. But we do not care much: the greediness of a spoon dessert counts, which stimulates the cooks to play around it. We have provoked Daniel Canzian – venetissimo – who gave us the recipe for an out of the ordinary version, which can still be made at home. «Nothing to say to those who love the classic baking tray, with the recipe handed down from their grandmother, from which to devour it by spoonfuls … But considering that time is not lacking, it is fun to test one's ability playing on a timeless dessert, explains Canzian.

The essence of pastry

Desert Rose is one of the desserts on the menu restaurant named after the chef (in via Castelfidardo, corner of via San Marco, in Milan). But obviously Daniel has revised the recipe thinking of a good enthusiast, equipped with the basic equipment and the … pleasure of precision. That said, theory is more complicated than implementation. "If in any recipe the doses are important, in the pastry shop even more and you cannot remedy the error", underlines Canzian. «And then you need to know the ingredients. Mr. Marchesi he always said that when you reach this level, you can't go wrong. Technique is only a consequence of this knowledge . Final tip? «Stay focused, but also have fun, perhaps listening to good music. And don't be in a hurry in the single steps: a simple dish hides pitfalls for those who believe it is. Then, it is precisely the detail that makes the difference in simplicity .

Ingredients and procedure

For the coffee cat tongue

500 g egg white

500 g sugar

500 g butter

500 g flour

8 g coffee powder

Make the butter in the ointment, sift the flour and mix all the ingredients with the leaf in a planetary mixer, when you get a homogeneous mixture add the coffee powder and mix again. Store a piping bag with the possibility of putting it in the freezer. Form the waffles with an elbow spatula – possibly on a silpat – and bake in a preheated oven at 160 ° for 4-5 minutes. Remove from the oven and shape with the help of small baba molds.

Buckwheat crumble

200 g buckwheat flour

100 g weak flour

300 g almond flour

300 g butter

300 g sugar

Mix the powders. Mix the butter. Sift with a large mesh and after breaking down and shelling, cook at 165 ° for 10 minutes.

For the coffee granita

1 lt coffee

150 g of sugar

1 tablespoon of ground coffee

Dissolve the sugar in the hot coffee and freeze to obtain a granita.

For the tiramisu cream

150 g sugar

150 g yolk

500 g mascarpone

70 g sugar

500 g cream

Whip the yolk at room temperature with the first sugar by inserting the sugar little by little: the mixture must triple. Whip the mascarpone with the second sugar. Combine the first two compounds and then the whipped cream. Insert in a pastry bag.

Plate completion

Place the cream with a star nozzle in two pods, sprinkle with crumble, cocoa, coffee granita and overlap. 'Spread' the bottom of the plate with the cream and lay the tiramisu on it to prevent it from falling.