Sbriciolata

This recipe is by Sara Arrigoni, World Champion of Creative Tiramisù 2019

INGREDIENTS

400g of 00 flour

150g of sugar

100g of butter

2 eggs

1/2 packet of baking powder

1 packet of vanillin

Jam

DIRECTIONS

Start by cutting the cold butter into chunks and pour all the ingredients into a food processor or blender. Now run the food processor or blender at medium speed for a few seconds until you see crumbs forming. If you don’t have a food processor, pour the mixture into a bowl and use whips. Another option is to work the mixture by hand but the risk is that the butter will overheat and melt. At this point pour half of the mixture into a previously buttered and floured cake tin and press down to create a uniform layer (Sara uses a meat pounder). Pour the jam evenly and crumbles the remaining part of the mixture onto the surface.

Bake in a ventilated oven at 180° for 30-35 minutes.