Passito wine baci di dama and zabaglione (2006 version)
For 4 person

Baci di dama

flour 0 g 100
potato starch g 25
hazelnut flour g 80
salt g 5
brown sugar g 130
butter  g 130

Pass into the mixing machine with the leave shaped connection. Then place over the oven plaques and cook at 140°C for about 25 minutes.
Let it cool in the blast chiller. Use the mixture to prepare a first layer into the containers chosen. Add a second thinner layer of almonds and hazelnuts pralinato and put in the blast chiller to solidify.

Lemon cream

lemon juice g 100
yolks g 80
whole egg g 200
sugar g 80
butter g 60
cream g 300

Bring the lemon juice to boil and, in the meantime, whip the eggs and the yolks with the sugar. Add the lemon juice and cook until the temperature of 86°C is reached. Put in the blast chiller and add the cream previously whipped. Then pour it to obtain a third layer and put it in the blast chiller.

Hazelnuts Bavarian

hazelnut pralinato g 225
milk g 150
gelatine g 14
sugar g 60
cream g 525
yolk n. 5

Soak the gelatine in a big amount of water.
Bring the milk to boil with the hazelnut pralinato and in the meantime whip the yolks with the sugar. When the milk is hot, pour it over the yolks, mix well with a whip, then add the gelatine and cook.
Let it cool until 35°C is reached, then add the whipped cream, mixing with a rubber spatula. Prepare the fourth layer of the dessert with this mixture.

Passito wine zabaglione

Passito wine g 250
cold water g 275
soy lecitin g 2

Emulsify all the ingredients with the help of a whip, then blend with a mixer for a minute.
Let it stabilize for a minute and take away the foam from the surface. Prepare the fifth and the last layer of the dessert and serve it.

Giovanni Grasso and Igor Macchia
La Credenza, San Maurizio Canavese, To
Photo by Stefano Fusaro

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