Zuccotto with almonds
Instructions
In a large bowl, beat the eggs and add the sugar, stirring carefully until a homogeneous compound.
Add the coarsely chopped almonds, cocoa powder and butter softened, you pulled out of the refrigerator at least 15 minutes prior to use.
Fitted well with maybe a electric mixer and meanwhile, a mould lined with ladyfingers previously soaked in liqueur and milk, pour over the mixture and let stand in refrigerator at least 2 hours before serving.
Ingredients and dosing for 6 persons
- 100 g of toasted almonds
- 100 g of icing sugar
- 150 g of cocoa powder
- 150 g of butter
- 3 eggs
- For the mold:
- Liqueur alchermes
- Milk
- Biscuits savoiardi