“Barozzi” mascarpone cream with Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena filling

Procedure

For the Barozzi cake

• 1

  Melt the dark chocolate with the butter in a double boiler.

• 2

  Grind the almonds and add to the beaten egg yolks, sugar, rum and coffee; combine everything well and add to the melted chocolate.

• 3

  Beat the egg whites into stiff peaks and add them to the above mixture.

• 4

  Butter and flour a pan, pour in the mixture, level, place in an oven preheated to 180°C and bake 30 minutes.

For the mascarpone cream

• 1

  Using a stand mixer, beat the yolks with the sugar until creamy, then add the mascarpone.

• 2

  Cut the Barozzi into small cubes, make a hole in the center and add a few drops of Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena, seal.

• 3

  Place the mascarpone into serving cups, add the Barozzi drizzled with the chocolate and dusted with powdered sugar. Decorate with drizzled Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena.