Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 20 minuti |
Ingredients
| 130 g | flour |
| 70 g | sugar |
| 2 cucchiaini | baking powder |
| 2 cucchiai | bitter cocoa powder |
| 1 | egg |
| 60 g | butter |
| 120 g | Sterilgarda Yogurt Vanilla |
| 1 fialette | vanilla essence |
| 1 cucchiai | red gel food coloring |
| 100 g | sugar |
| 150 g | water |
| 1 fialette | vanilla essence |
| 200 g | mascarpone cheese Sterilgarda |
| 100 mL | whipping cream Sterilgarda |
| 2 cucchiai | honey |
Prepare this recipe with:
Preparation
- Beat the eggs and sugar until the mixture is light and frothy.
- Add the butter in cubes, at room temperature and mix well.
- Mix the yogurt with a spoonful of red food coloring and add to the whipped mixture.
- Separately mix the flour with the cocoa and the yeast and add slowly, in 3 additions, to the cream. Also add the vanilla flavoring. Pour the cream into the muffin mold lined with paper cups. Bake in a preheated oven for 20 minutes at 180°C.
- Prepare the syrup by dissolving the sugar in the water in a saucepan. Pour in the vial of vanilla aroma at the end of the boil, stirring.
- Prepare the cream by placing the cream (very cold), the mascarpone and the honey in a bowl and whip until you obtain a smooth cream.
- Cut the muffins in half horizontally, soak them in the syrup on the cut side and fill with the mascarpone cream. Always with the cream decorate the top of the muffins with a piping bag. Decorate with heart-shaped sugar sprinkles or garnishes as desired.
Mix the almond flour, cocoa and icing sugar in a bowl. Sift the mixture until you obtain a fine flour. Beat the egg whites with a pinch of salt until stiff, ...
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