For the dough:
250 g egg whites
500 g almond flour
500 g icing sugar
For the filling:
chocolate-flavoured butter cream
drops of plain chocolate
Delicately mix the egg whites, which have been whisked stiff, with the icing sugar. Add the almond flour and place the mixture in a piping bag fitted with a fine nozzle, and make a narrow spiral on a sheet of greaseproof paper. Make three discs of the same diameter and bake at a low heat.
As soon as they have browned slightly, remove them from the oven and allow them to cool.
Spread the first disc with zabaione, cover it with the second disc, which should also be spread with with zabaione and top it with the third disc. Trim the edges and cover with more cream mixed with crushed toasted almonds.
The dessert should be served at room temperature.
The sweet creams used between the discs vary depending on the different pastry shops. One variation uses zabaione on one layer and whipped cream mixed with drops of plain chocolate on the other.
Wine pairing: Metodo Classico Brut sparkling wine made from Chardonnay grapes, Garda, DOC
Chef Rina Guidetti – Ristorante Da Renato at Solferino
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