Bergamot is an ancient hybrid citrus fruit that is in season, at least in the U.S., during January. You can get it from Florida and California. I know it is May, but this dessert was made and photographed a few months ago.
For those of you who have never heard of bergamot, you may have heard of Earl Grey tea. Earl grey is black tea that is flavored with bergamot and it is what gives it its particular taste.
Bergamot is one of my favorite flavors of all time (along with lemon, cinnamon and vanilla), and when you can use it fresh, there are few things like it.
For this dessert, which one of my former students, Tea Mamut, was kind enough to photograph and share with me (thanks again Tea), uses bergamot as its main flavor component. We made a 3" long x 1" wide tube of very thin dark chocolate. Inside it is assembled as a layer cake, where layers of candied bergamot and sweet mascarpone are alternated with thin layers of moist angel food cake. The chocolate tube is meant to stand vertically, which makes it impossible to eat with a fork, you really should eat it with you fingers, like a candy bar really. It is garnished on top with a crystallized mimosa flower and a crystallized lilac petal. It is meant to be eaten in two to three bites.