Wine bavarian cream

Prepare the bavaroise: put to soak in cold water the sheets of isinglass.

In a saucepan heat the wine with the filtered juice of half a lemon to the strainer.

In a saucepan vigorously Beat egg yolks with the sugar until they become almost white.

Add with mulled wine and put on fire by continuing to mix until the cream, addensandosi, sailing a little spoon.

Retired and let cool.

Drain the isinglass, wring it out and add to the cream.

Mix well and allow it to cool completely.

Then carefully fold the whipped cream gently stirring from bottom to top and place the mixture in the lower part of the refrigerator.

Meanwhile, prepare syrup.

Heat the wine with sugar, 50 g grape splash.

Sgocciolatela and keep it aside.

Puree the remaining grapes, filter and pour the juice in the syrup warm.

Stir thoroughly, let cool.

Make the dough, divide it into two parts and stendetele both thickness disc an inch and a half.

Put them in grease and flour two cake pans, bake in preheated oven at 170 degrees for about 40 minutes.

Set aside and let cool.

Place a disk of dough on a serving dish.

Should be sprayed with warm syrup.

Spread a layer of cream, then a black grape, cream again.

Cover with the second disc, should be sprayed with the syrup.

Pour remaining cream over all so that it covers the entire cake.

Keep in a cool place until ready to serve.

A moment before the table garnish the Bavarian with the grapes blanched and cooled kept aside.

Serve.