Italian Meringue

Recipe for Italian Meringue

Ingredients:

To prepare an Italian meringue you need: 2 spheres of sponge cake 30 cm in diameter, some baileys, milk, Chantilly cream, 250gr. egg whites, 500gr of sugar.

Preparation:

Mount the egg whites, and in the meanwhile melt the sugar with some water at 121 degrees in a casserole. Afterwards add the syrup to to egg whites and continue to stir until everything has cooled off.

In a cake tin put one of the sponge spheres that has been softened with some baileys and milk, add a few centimeters of the chantilly cream. Put the second sphere of sponge on the top still softened with baileys and milk, adding another layer of cream. Once the meringue has cooled completely off, cover the cake making a flaming design. At this point  blaze the meringue.

I biscotti artigianali della Trattoria da Romano: ricetta

Ricetta: biscotti veneziani della Trattoria da Romano

Ingredienti:

100 gr. di burro, 200gr. di zucchero, 300 gr. di farina 00, 2 uova intere, un pizzico di sale, un etto di noci grossolanamente tritate, un etto di cioccolato bianco tritato.

Preparazione:

lavorare  burro e zucchero, unire le uova e un pizzico di sale, unire il cioccolato e le noci, infine unire la farina e un pizzico di lievito setacciati.  Impastare il tutto velocemente .

Formare delle palline di diametro 2/3 cm, adagiarle in una placca da forno e infornare a 160 gradi

per 10 min. circa