Experimental Tiramisù

Method

1. Make the chocolate salted cookie: in a stand mixer, cream room-temperature butter with brown sugar and powdered sugar until light.
2. Add chopped dark chocolate, coarse salt, bicarbonate of soda, cocoa powder, and all-purpose flour. Mix until combined.
3. Transfer to a work surface and knead briefly by hand. Shape into a log, wrap in plastic wrap, and freeze for 10-15 minutes (or refrigerate for 40 minutes).
4. Preheat oven to 180°C. Slice the log into rounds and place on a baking sheet lined with parchment paper. Bake for 10-12 minutes. Let cool completely, then crumble into pieces.
5. Prepare the mascarpone foam: in a bowl, whisk pasteurised eggs (75g) with sugar until frothy. Add mascarpone and fresh cream, whisk until smooth and liquid enough for a siphon.
6. Add vanilla seeds. Strain the mixture and pour into a siphon. Charge with two nitrous oxide cartridges, shake well, and refrigerate until needed.
7. To serve: on a plate, scatter a generous amount of cookie crumble. Pipe or spoon a quenelle of mascarpone foam on top. Add a quenelle of coffee gelato (store-bought, optional). Dust with cocoa powder.