Alberta bignolata
Instructions
Beat butter to cream with the icing sugar, then add the egg yolks one at a time.
Clear partele to mount snow.
Merge the two compounds adding about half the grated chocolate.
All this unirele bignole and more than half of whipped cream while stirring slowly.
Cover with the remaining cream and grated chocolate cospargeredi.
Ingredients and dosing for 4 persons
- 300 g of bignole stuffed with cream and zabaglione
- 100 g of butter
- 100 g of icing sugar
- 2 eggs
- 25 cl of cream
- 100 g of hot chocolate pieces