Andreas Schwab began learning his craft at an early age in his native canton, Bern. His career has been driven by a burning desire for learning and a relentless pursuit of excellence. Early on Schwab had an opportunity to work with Daniel Humm, now the three Michelin star chef of 11 Madison Park in New York City. Humm’s playful style of presentation is still apparent in the dishes created by Andreas Schwab.
Situated in the northernmost part of Ticino near its capital town of Bellinzona, Tantazioni (Via Cantonale, Cavigliano, Tel: +419-1780-7071. www.restuarant-tantazioni.ch) has come to be regarded as one of the top restaurants in the region.
For the SWISS Taste of Switzerland, he created an appetizer of salmon trout tartar with beets and goat cheese; braised lamb shoulder with Vallemaggia bread dumpling, celeriac purée, and scallions; corn-fed chicken with Sbrinz sauce, truffled potato puree and green asparagus; and the recipe featured here, a thoroughly contemporary take on tiramisu.
Tiramisu Tantazioni
TIRAMISU TANTAZIONI
Chef Andreas Schwab
Restaurant Boutique Hotel Tentazioni
Cavigliano, Canton Ticono
This thoroughly modern and Ticinese recipe for tiramisu celebrates the region’s bittersweet nocino liqueur, made from green walnuts.
SPONGE LAYER
10 egg yolks
1⁄2 cup and 5 tsp sugar 4 egg whites
1/3 cup all-purpose flour
COFFEE MOUSSE
4 eggs
4 egg yolks
1/3 cup and 3⁄4 tbs sugar
1⁄2 oz or 9 grams (1 1/2 envelopes) gelatin 1 1/3 fl oz water
1⁄2 tsp instant espresso
1⁄2 tbs Kahlua liqueur
4 1⁄4 oz milk chocolate
13 1⁄2 oz whipped cream
MASCARPONE MOUSSE
1⁄2 oz or 9 grams (1 1/2 envelopes) gelatin 6 1⁄2 tbs milk
1 1⁄2 cup mascarpone
5 oz nocino liqueur
8 1⁄2 oz canned dulce de leche Grated zest of one large orange 3 cups whipped cream
GLAZE
13.5 oz water
1.5 tsp instant espresso
1 tsp sugar
1 tbs or 2 grams (2 envelopes) gelatin
3 oz nocino liqueur
2 oz Kahlua liqueur
Thin slices of panettone to assemble
Chocolate sauce and orange segments for serving
SPONGE LAYER
1. Whisk egg yolks and 1⁄2 cup of sugar together.
2. Beat egg white and 5 tsp of sugar until firm.
3. Mix the egg white mixture with sifted flour and fold into the egg yolk mass.
4. Spread the mass on a sheet of baking paper and bake at 425 °F for approximately 5 to 7 minutes, until mass turns a golden-yellow hue.
Andreas Schwab (right) and Dario Pancaldi
COFFEE MOUSSE
1. Whip together eggs, egg yolks, and sugar.
2. Soak gelatin in cold water.
3. Heat water and instant-coffee powder together until hot, add gelatin, stir and let it dissolve. Stir in the Kahlúa.
4. Melt milk chocolate in water bath or microwave for 10-25 seconds. Blend chocolate together with the egg mass and one-third of the whipped cream, then add liquid with gelatin, and fold in the remaining whipped cream.
MASCARPONE MOUSSE
1. Soak gelatin in cold water, then dissolve in milk.
2. Blend mascarpone, nocino liqueur, dulce de leche, and orange peel until free of lumps, then blend with gelatine-milk mixture.
3. Fold in whipped cream.
GLAZE
1. Heat water and mix in instant espresso powder.
2. Soak gelatine and then mix with sugar. Add it to coffee. Heat. 3. Add alcohol and let cool to approximately 100 °F.
To Assemble
1. Place sponge base in baking pan, add coffee mousse and spread.
2. Slice store-bought Panettone thinly and place over mousse.
3. Cover with mascarpone mousse, smooth surface and freeze. 4. Prepare glaze and spread thin layer over mass.
5. Cut a rectangular portion to serve and garnish with chocolate sauce and orange segments.
