Parmesan tiramisu with pine nuts and coppa

1. Cut the coppa into fine strips. Grill the bread and cut each into 4 triangles.

2. Separate the egg yolks and the whites. Beat the yolks until they turn white, incorporate the mascarpone. Add half of the coppa, the grated parmesan, tomatoes, half of the pine nuts. Salt and pepper.

3. Whisk the egg whites to still peak and gently stir into the mixture.

4. Assemble the 4 glasses: Place the bread triangles on the sides, pour the mascarpone mixture and crefrigerate for several hours, ideally 12 to 24 hours.

5. Serve with the remaining pine nuts sprinkled on top with the rest of the coppa and chives. Sprinkle with olive oil and balsamic vinegar. Serve with a small salad of young leaves.

Photo credit : Sucré Salé