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

by Alfonso Oliva - Modena (MO)

Serves 4

 

For the Barozzi cake

  • 250 g - Dark chocolate
  • 150 g - Sugar 
  • - Eggs  
  • 100 g - Peeled almonds
  • 80 g - Butter
  • 1 - Espresso cup of strong coffee
  • 1 - Shot glass of rum

 

For the mascarpone cream

  • 250 g - Mascarpone 
  • 5 - Egg yolks
  • 70 g - Sugar
  • Drops of Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena
“Barozzi” mascarpone cream with Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena filling 1
“Barozzi” mascarpone cream with Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena filling 2

Balsamic vinegar of Modena PGI

Balsamic vinegar of Modena PGI - 5 Grapes

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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.

 

“Barozzi” mascarpone cream with Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena filling 3
Associazione

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