Recipe by Dolci Progetti for Strega Alberti
INGREDIENTS
Ingredients biscuit dough or biscuit: 140 gr egg whites; 60 gr yolk; 140 gr caster sugar; 110 gr flour 00
Ingredients white chocolate ganache: 130 gr fresh cream; 250 gr chopped white chocolate40 gr Strega liqueur
Also: 250 g mascarpone; 200 g vegetable whipping cream; fresh cranberries to taste; 40 g Strega liqueur to wet the dessert
DIRECTIONS
1.For the biscuit dough in a large bowl pour the egg whites, egg yolks and sugar. Whisk with an electric whisk at maximum speed for at least 10 minutes. You should obtain a very clear and frothy mixture.
2.Add the sifted flour and pour the mixture into the baking tray lined with baking paper and level out well with a spatula.
3.Bake at 190°C preheated oven for 13/15 minutes.
4.Sprinkle a clean tea towel with sugar and transfer the biscuit dough upside down so that the baking paper is removed.
5.Roll from the long side with the help of the tea towel and leave to cool.
6.For the ganache, bring chocolate and cream to the boil in a bowl.
7.Mix everything together, melting the chocolate and add the Strega liqueur.
8.Leave to cool in the fridge.
9.Once cold, whip with an electric whisk to obtain a very light and puffy mixture.
10.Complete with the mascarpone.
11.Take the biscuit dough, unroll it and remove the cloth.
12.Douse with Strega liqueur and spread half the ganache.
13.Continue with the fresh cranberries and roll again starting from the long side.
14.Cut the log into 3 sections of different sizes and place them on the serving plate forming a log.
15.To the remaining ganache, incorporate the vegetable cream, whipped very well and transfer to a pastry bag fitted with a smooth round beak 1 cm in diameter.
16.Form lines of cream on the log so that it is completely covered.
17.Top with fresh blueberries and mint leaves.
18.Store in the fridge at least 2 hours before serving. The dessert can be prepared the day before without rushing, the longer it rests in the fridge the better the flavours blend together.
The Tronchetto Stregato is ready to be enjoyed!
