by Salvatore Toma

Copyright photo

Component 1Almond and corn sugar paste

450 g butter
380 g icing sugar
90 g almond flour
30 g corn flour
4 g salt
2 vanilla pods
230 g eggs
750 g weak flour

Mix the softened butter with the icing sug- ar, almond flour, eggs and flavourings with the K beater. Add the eggs, the flour and the corn flour.

Component 2White chocolate glaze

150 g water
300 g sugar
300 g glucose 42 dextrose
as required equivalent white colouring
200 g condensed milk
30 g isinglass
150 g water
110 g neutral gelatine
400 g Giada White Chocolate Icam Linea Professionale Cod. 8352

Heat the water, the sugar, the colouring and the glucose at 103° C, add the condensed milk and bring back to boil. Add the rehydrated isinglass, the neutral gelatine and the chocolate. Emulsify and put in the fridge to cool.

Component 3Flourless cocoa biscuit

240 g egg whites
250 g sugar
160 g egg yolks
40 g corn flour
80 g Peru Single-Origin Cocoa Powder 10/12 Agostoni Cod. 4620

Whip the egg whites with the sugar, add the liquid egg yolks and lastly the cocoa and the corn flour. Bake at 170° C for 13’.

Component 4Fruity alcoholic insert

200 g sugar
200 g water
45 g isinglass
225 g water
150 g malibù
150 g coconut purée
200 g crushed raspberries

Bring the water and sugar to the boil, add the softened isinglass at the end and allow to melt. Then, add the well-cooled gelatine and lastly the chilled Malibù. Pour into the semi-spheres, insert the raspberries and leave to jellify.

Component 5São Tomé dark chocolate 71% light cream

560 g whole milk
170 g egg yolks
120 g sugar
290 g basic cream
5g isinglass
25 g water
230 g São Tomé Single-Origin Dark Chocolate 71% - Agostoni Cod. 6814
420 g semi-whipped cream

Make the basic custard cream.
As soon as it is ready, weigh and make the São Tomè dark chocolate cream with the softened isinglass and the chocolate. Emulsify and add the whipped cream in two batches.


Make the inserts and as soon as they are ready, add the circle of sponge cake. Make the light cream and pour into the moulds, insert the inserts and then finish filling.
Blast chill, unmould, glaze and place on the sugar paste.