Recipe by Onelio Napoletani
For the Cluster Cocoa & Chocolate in Expo Milano 2015
Compound of nougat parfait with pieces of dark chocolate and red candied cherries.
All packed between layers of sponge cake (Italian pan di Spagna) soaked with Alchermes and soft dark choccolate.
500 g Debic Prima Blanca whipped cream 38% fat
350 g meringue
150 g Pariani nougat paste
Mix the cream with the flavouring paste, joining the meringue gently.
250 g fresh egg white
325 g Naturalia Ingredients sugar
150 g icing sugar
Mix the egg white with the sugar and bring it to 55°C, mounted at medium speed with a fine wire whisk, to obtain a solid structure.
1 l water
1000 g Naturalia Ingredients sugar
500 g Alchermes 70th Vol.
500 g whole eggs
100 g egg yolks
350 g Naturalia Ingredients sugar
350 g Molini Spigadoro flour
Beat eggs with sugar, add yolks to mid-mounted, then add the flour gently, pu into molds and bake at 180°C for about 25-30 minutes.