Sweet soup
Instructions
Place the almonds on a baking sheet, and toast, then chopping finely.
Put In a bowl with a wooden spoon the butter at room temperature with sugar.
Join one at a time egg yolks until you get a soft and clear zabaglione, then join the whites mounted to snow and mix it with a rotating movement from bottom to top.
Divide the cake into two discs, and spray them with coffee; spread the bottom disk zabaglione, cover with the top one, add more cream and sprinkle with the almonds.
Ingredients and dosing for 4 persons
- 1 spain loaf of 600 g
- 2 eggs
- 200 g of butter
- 200 g of sugar
- 150 g of shelled almonds and peeled
- 1 cup of espresso