Zuccotto Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6: Eggs,
500 gram: Butter, soft
250 milliliter: Fresh cream, whipped
250 milliliter: Pastry cream,
300 gram: Macaroon biscuit powder,
150 gram: Sugar,
20 gram: Instant coffee,
100 milliliter: Rum,
150 gram: Candied fruit,
100 gram: Cocoa,
400 gram: Sponge cake,
250 milliliter: White wine,
Directions:
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Beat eggs with sugar. Add butter, whipped cream, macaroon powder and
rum. Mix gently and divide to 3 parts. One part to add cocoa, one
part instant coffee and one part candied fruit. Soak sponge cake with
white wine. Spread sponge cake around bowl, put 3 different creams
one by one. Leave 6 hours in fridge before serving. Source: Given to
share with the express permission of Chef de Cuisine
Source from luhu.jp
Beat eggs with sugar. Add butter, whipped cream, macaroon powder and
rum. Mix gently and divide to 3 parts. One part to add cocoa, one
part instant coffee and one part candied fruit. Soak sponge cake with
white wine. Spread sponge cake around bowl, put 3 different creams
one by one. Leave 6 hours in fridge before serving. Source: Given to
share with the express permission of Chef de Cuisine
Source from luhu.jp