For the foam
113g caster sugar
For the rest of the tiramisù
200g of crushed amaretti biscuits
200ml of amaretto
20 savoiardi biscuits (sponge fingers), soaked in coffee
Cocoa powder, for dusting
Mix all ingredients, hand-blend the mixture, pass it through a sieve and put it inside a syphon. Charge it twice with gas, give it a shake and put it in the fridge for a couple of hours.
For the rest of the dessert: place some crushed amaretti in the bottom of a Martini glass. Cover it with 20ml of amaretto, then layer half of a savoiardi biscuit on top, cover with some foam and then cover it with one-and-a-half savoiardi biscuits. Top with foam and the crushed amaretti. To finish, dust it with cocoa powder. Serve.
By Giorgio Locatelli