“Born in the north of Italy, I developed a love of pastry as a child while making traditional Italian desserts with my mother. You don’t mess with a classic. It’s about giving the dish the respect it deserves by using the highest quality ingredients and respecting tradition. We soak Vicenzovo Savoiardi biscuits in Little Drippa cold drip coffee which we layer with mascarpone. Our mascarpone comes from Lombardy to which we whisk in egg yolks to create a softer consistency. The top has a generous dusting of ICAM cocoa, it’s a bitter dark chocolate that contrasts with the sweetness of the cream. This cocoa is produced only 10km from my hometown in Italy and is organic and fair trade. Accompanied with an espresso, it’s the perfect way to end your meal.”
Alessandro Bartesaghi is Executive Pastry Chef at Melbourne Convention and Exhibition Centre (MCEC). Alessandro joined MCEC in March 2011 and leads the venue’s talented pastry team to create unique desserts for events of up to 5,000 people. Alessandro received his pastry qualifications with the esteemed Ecole Superieur De Patisserie de Pierre Hermé and has worked in Paris and Milan, before moving to Melbourne in 2011.