The list of ingredients is a bit difficult for visual perception, so I will list the products at each stage. So, we'll need biscuits Savoiardi. Home. As the author says, the store is too hard. We have it sold at a prohibitively high price for biscuit made from flour, eggs and sugar. I can't bring myself to buy))) In the blog was the recipe for Savoiardi, but I decided to use has been repeatedly tested by me recipe. So, ingredients: 3 eggs 6 tbsp. sugar 80 gr flour 2 tbsp corn starch powdered sugar for topping, beat Whites until soft peaks form. Gradually podsypaya sugar, whisk until stiff peaks. The stiffer the peaks will be, the better it will rise biscuits. But it is much easier (for this recipe) to make Savoiardi more flat, so that the squirrels can be a little nedospaty))) beat the Yolks lightly. Add the yolks to proteins and gently stir. Flour mixed with starch, to sift. In three steps, carefully enter the flour to the proteins.

Pastry bag or syringe to fill the pastry and transplant on a baking sheet with small stripes. Liberally sprinkle the powder through a strainer. Allow to stand 5 minutes and sprinkle again with powder. Bake at t 180*C for 10-15 min.

Ready liver allow to cool 5 minutes and remove from pan. Savoiardi can be prepared the day before – the day, two. It turns out 25-30 pieces (depending on size).

Products for the custard: 70 ml milk 15 ml cream 1 egg yolk 1 tbsp sugar 1 tsp starch vanilla at all, in the original recipe instead of vanilla was French vanilla, and starch were taken with rice or corn. But I work with range presented in our stores ( ( ( Milk mixed with cream and put to warm on the stove. It should almost boil (small bubbles appear). Meanwhile, with a whisk, mix the yolk with sugar, starch and vanilla. Mix well but not to the consistency of thick cream. When the milk is hot, pour it into the yolk. DO NOT STIR. The yolk floats on top. You need to wait until the milk boils and the yolk begins to boil. Then intensively stir and remove from heat.

The cream cools, cover with film and refrigerate.

Cooled in the form of a cream dense, holds its shape, does not spread.

For the coffee syrup to boil 100 g coffee dissolved in 40 g of sugar.

The cream of Mascarpone and white chocolate Mascarpone – 250 g white Chocolate – 210 g Cream 33% - 175 ml Coffee – 4 g Cream, beat almost to strong peaks. Parmalat cream I have found. Honestly went through all the shops, where once they were met, but found none ( ( (

Combine with Mascarpone and stir until smooth. Do not overdo it, otherwise the Mascarpone exfoliate. It is only necessary to obtain a homogeneous mass. Put into the fridge.

Chocolate break into pieces and sent to melt in a water bath.

The custard is heated (to about 40*C), add melted chocolate, stir.

2-3 hours mix the chocolate custard mass with butter cream. Add the coffee. I did not add it.

Cookies Savoiardi spread face down, they put a stick. Generally, you start with sticks to bake immediately, but for some reason I overlooked))) Impregnated with coffee syrup. Not much to not melt down.

Spread on top the cream. I used the syringe. Put them in the freezer. Preferably at night. But when I looked in the freezer in 5 hours, I've got everything well froze)))

For the glaze you will need: 100 g of chocolate 70% cocoa 70 g of cocoa butter Chocolate to melt and mix with the oil. Such a wondrous miracle-like cocoa butter I wasn't even trying to look for, so I just melted the chocolate. I had 100 g 6 PCs)) Cover our dessert with chocolate.

Sprinkle with cocoa.

Can remains put in a ramekin)))

This is a very (!) delicious. The most fun (read – bliss!) from the first bite, when the crack frosting.