Mousse cappuccino with mascarpone, rich chocolate biscuit with a soul of Aceto Balsamico di Modena PGI

From the book “Balsamic School – Recipes from the Culinary Competition”

 

cappuc

For the flourless biscuit

125g granulated sugar

120ml egg white

80ml egg yolk

70g cocoa powder

 

For the mascarpone

200g mascarpone

50g Italian style meringue

50ml whipped cream

 

For the Italian meringue

170g granulated sugar

105ml egg white

62g granulated sugar

62ml water

20g glucose

 

For the topping made with Aceto Balsamico di Modena PGI

170g granulated sugar

50ml Marsala

50ml grape must

One liter of Aceto Balsamico di Modena PGI

 

Preparation

For the flourless biscuit: Whip 120ml of egg whites with 125g of granulated sugar, incorporate 80ml of egg yolk previously beaten and add sifted cocoa powder. Bake in the oven at 160° C. For the Italian meringue: Whip 105ml of egg white with 62g of granulated sugar. Boil 170g of granulated sugar with 62ml of water and the 20g of glucose. When the first mixture is whipped add it slowly to the second mix previously boiled. Let it whip until it cools. For the mascarpone: Mix the mascarpone with the meringue; add the whipped cream while stirring with a whisk. For the topping made with ABM: Boil 1 liter of ABM with 50ml of Marsala, 50ml of grape must and 170g of granulated sugar till it thickens.

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