This recipe is by Gianmarco Zamuner, barman, and Elisa Chironna, sommelier
Ph credits: Marco Compiano and Marta Costanzo
7cl of Prosecco
4,5cl of coffee liqueur
1cl of amaretto
Few drops of chocolate bitter
Crumble the Savoyard and place it on a saucer and put some spoons of Prosecco on another saucer.
Wet the edge of the glass in Prosecco and then pass it in the Savoyard crumble.
Put some ice cubes in the glass taking care not to spoil the crumble. Add the Prosecco, then the coffee liqueur and then the amaretto and stir.
Whip the cream so that it remains soft and lay the cream on top of the liquid using a spoon to form a layer.
Add a few drops of chocolate bitter.