Recipe by Susanna Pistolato, last year’s winner of the contest Your Best Tiramisù of the Holidays
INGREDIENTS
Bi-colored mascarpone cream
3 egg yolks
125 g of caster sugar
250 g of mascarpone cheese
Bitter cocoa
DIRECTIONS
Beat the egg yolks with the sugar until frothy. Add the cold mascarpone from the fridge and mix until it forms a smooth cream. Divide it into two halves and add bitter cocoa on one half, thus we have a two-coloured cream.
INGREDIENTS
Cocoa and coffee base frolling
125 g of flour
70 g of soft butter
50 g of icing sugar
10 g of egg
12 g of egg yolk
1 g of salt
15 g of bitter cocoa
1 tablespoon of ground instant coffee
DIRECTIONS
Sift the flour, cocoa and coffee together. Place the butter, salt and icing sugar in a bowl and whisk to form a cream. Add the eggs and mix everything together. Next add the flour, cocoa and coffee sifted three to four times, mixing well, compacting the mixture and thus creating the cocoa and coffee sablée. Let the shortcrust pastry rest in the fridge for at least an hour. Form a ‘sock’ with the shortcrust pastry, bake the pastry about 10 minutes at 165 °C.
STOCKING PREPARATION
Lay the shortcrust pastry in the shape of a sock on a serving plate, decorate with two-coloured mascarpone cream to create the effect of a sock (heel, toe, edge). Decorate as desired with chocolate and shortbread biscuits.
