Fabio Nompleggiois, the new Chef de Cuisine at Cèpe, the Italian restaurant at the Ritz-Carlton Beijing, Financial Street. [Photo provided to chinadaily.com.cn]

Method:

1. Measure the egg yolk and pour into the bowl of an electric mixer. In a saucepan, add the water and sugar and cook until it starts to boil.

2. Remove from heat and add soaked gelatin piece to the mixture and let it melt.

3. Slowly pour the mixture into the bowl with the egg yolks and turn on the mixer. Blend at high speed, until the mixture becomes cold and fluffy. Transfer the mixture into another bowl.

4. In the mixer bowl, blend the cream and mascarpone cheese, starting slowly, until the mixture becomes smooth. Add the egg yolk mixture and blend.

You can use this base mixture to prepare tiramisu or a semifreddo. For tiramisu, addespresso coffee and ladyfingers to your liking.

Fabio Nompleggiois is a native Italian and worked with Unico in Milan, Andre in Singapore at at one Michelin star restaurant Acetaia in Munich before moving to Beijing in October. He feels that the dining scene is growing in Beijing and many talented chefs are based in the city. He looks forward to visiting new restaurants in the city, and is expected to bring tradition and innovation to his new job.