Puff pastry with zabaglione
Instructions
In a small saucepan, beat the 4 egg yolks with sugar, then diluted with the Marsala.
Cook the Bain-Marie zabaglione stirring until it thickens (about 10 minutes).
Remove from heat before the boil.
Stir half the zabaglione with the melted chocolate and let cool.
Roll out thawed puff pastry, cut into 3 discs of 25 centimeters in diameter, bucherellateli, beaten with beaten egg and sprinkle with a little sugar.
Cook each disc in a hot oven at 180 degrees for 15-20 minutes.
Complete the Yarrow shortly before serving: spread the first disc with the clear zabaglione, stack another disk and spread the chocolate zabaglione, cover with the last disk and sprinkle with powdered sugar.
Serve immediately.
Ingredients and dosing for 4 persons
- 400 g of frozen puff pastry
- 70 g of chocolate
- 1 egg
- 4 egg yolks
- 8 tablespoons of sugar (+ just for the puff pastry)
- 8 tablespoons of marsala wine
- For garnishing:
- Icing sugar