Tronchetto amaretti
Instructions
To make the cookie dough, whip the eggs with the sugar and salt pizzichino.
Then carefully fold the sifted flour with the vanilla, mixing gently with movements from bottom to top.
With a sheet of parchment paper cover a plate, coat with butter, then pour in the levelling compound well.
Infornatelo at 180 degrees for 18 minutes.
As soon as the pasta is cooked, remove from pan and on a towel, roll it up and allow it to cool.
Meanwhile, with 125 g milk, an egg yolk, 40 g sugar, 10 g flour, prepare the custard that aromatizzerete with a tablespoon of Grand Marnier.
Allow to cool then add the whipped cream.
Unroll the dough biscuit, wet pennellandola with a little Grand Marnier, appiattitela by passing it several times with a rolling pin and then spalmatela with the custard prepared, sprinkle with 2 tablespoons of grated dark chocolate, then roll it up, lock it in a sheet of baking paper and put it in the refrigerator.
Just before serving, prepare the meringue: beat in egg whites very firm snow with a pizzichino of salt and sugar remained (150 g), then add 1 tablespoon of cocoa powder.
Collect the meringue in a pocket of fabric to fill with spizzata nozzle.
Remove the roll from the paper, put it on a serving dish that can go in the oven, spuntatelo sideways at both ends and, with cutouts leaning over and next, create the effect trunk.
Cover completely with chocolate meringue strips, then pass in the oven at 250 degrees for 4 minutes.
Serve immediately the tronchetto, because adding the cocoa meringue tends to make it dissolve.
If desired, finish with a decoration of marrons glacés and candied violets.
Ingredients and dosing for 12 persons
- For the cookie dough:
- 75 g of flour
- 75 g of sugar
- 2 eggs
- 1 sachet of vanillin
- 1 pinch of salt
- Butter for plaque
- To fill and garnish:
- 200 g of whipped
- 190 g of sugar
- 150 g of egg whites
- 125 g of milk
- 10 g of flour
- 1 egg yolk
- 1 pinch of salt
- 1 tablespoon of cocoa
- 2 tablespoons of grated dark chocolate
- Grand marnier