Apollo World Tour: Paris

Paris: We promised an Apollo World Tour in 2026, and we’re already on our way. Last week, our first stop landed in Paris, at Dover Street Market, where Frederik Bille Brahe made his iconic oversized party favour: a larger-than-life version of his decadent Tiramisù for 60 People recipe featured in our newest cookbook, Apollo: State-of-the-art cooking and a party, a book rooted in the restaurant’s ethos of modern green gastronomy, where Danish cooking meets Japanese, French, and Italian influences. ‘Everyone loves Tiramisù’, Frederik says. As he assembled his ginormous dessert, filmed by longtime Apartamento contributor and friend Oliver Mol, the event took shape around it, with a book signing and a talk moderated by Dan Thawley, articulating what Apollo stands for: food, friends, music, art, design, and wine meeting, colliding, and coalescing. As Frederik makes his way around the world, we wanted to kick things off with the ultimate crowd-pleasing recipe, shared here for you to make yourself.
Scroll through behind-the-scenes moments of Frederik at work and spot the Polaroid faces of those who joined the party. At Apollo, everything comes with a side of party!

Method

1. Remove the mascarpone from the fridge 2 hours in advance to bring it to room temperature.

2. Brew 500ml of black coffee using a filter, moka pot, or espresso machine. Combine the coffee with the whisky in a container large enough to dip the ladyfingers into.

3. Dip the ladyfingers into the coffee mixture and lay them on a large tray, around 65cm in diameter, covering the bottom completely.

4. In a saucepan, boil the sugar with 100ml of water until it forms a light syrup. Whisk the egg yolks with the hot syrup for 10 minutes until thick and pale. Add the mascarpone and continue whisking until light and fluffy, being careful not to overwhip.

5. In a separate bowl, whip the cream until it forms firm peaks. Gently fold the whipped cream into the egg and mascarpone mixture with a large rubber spatula. Take care to mix lightly, keeping as much air in as possible.

6. Pour the mixture over the ladyfingers and spread evenly with a spatula. Tap the tray lightly on the table to level the surface and set the cream flat. Refrigerate for several hours or overnight to allow the flavours to gel together and the texture to set. You can also serve straight away.

7. Before serving, dust generously with cacao powder.