«When I go to the Amalfi Coast I absolutely have to stop at Sal De Riso and enjoy a caprese».
It was said yesterday Stashthe leader of the The Kolorsin connection with Rai with “È Semper Mezzogiorno” by Antonella Clericifrom the Ariston Theater in Sanremo, where he competed with the song “Un Ragazzo una Ragazzo”.
And it is precisely to the tune of the song competing in the Festival that the Master Pastry Chef of the Amalfi Coast has prepared a delicious homemade Zuppa trifle.
During the preparation, the presenter made an appeal to Amadeus: «A Georgie you gave a very small cake… Next time ask me: we would have made you a “tortone”!
Below is the recipe:
INGREDIENTS
- Bathe at Alchermes
- Sponge cake vanilla: 400 g of eggs, 80 g of egg yolks, 240 g of sugar, 120 g of flour, 120 g of potato starch, ½ vanilla pod
- Crema pastry chef: 550 ml of milk, 200 ml of cream, 270 g of egg yolks, 225 g of sugar, 60 g of corn starch, ½ vanilla pod, 3 g of salt, 100 g of dark chocolate
- Meringue Swiss: 175 g of egg whites, 250 g of sugar, 1/3 of vanilla pod
- For filling: 70 g of candied orange, 70 g of dark chocolate flakes
PROCEDURE
To prepare the sponge cake, whisk the whole eggs and egg yolks together with the sugar, vanilla and orange zest for at least 10-15 minutes. The mixture must be clear, frothy and firm. Subsequently, flour and starch are gently sifted with a spatula. The mixture is transferred to a buttered cake pan and cooked in the oven at 160°C for approximately 25-30 minutes. For the cream, you heat milk and cream with vanilla and orange zest, then mix egg yolks, sugar, salt and cornstarch, and add the hot milk and cream mixture. It is thickened on the heat, then divided into two parts: one part is mixed with chopped chocolate, the other remains yellow. In a baking dish (Sal De Riso chose one in hand-painted Vietri ceramic), alternate layers of sponge cake soaked in alchermes syrup, chocolate cream, candied orange, yellow cream and other layers of Spain soaked. It is placed in the refrigerator for half an hour. For the meringue, whisk the egg whites and sugar in a bain-marie until you obtain a shiny, firm consistency. Spread the meringue on the last layer of sponge cake, brown it with a torch and decorate as desired.
Read also:
Music. In Sanremo the children of Ravello cheer for Stash and The Kolors /VIDEO
“Capresina Calamore” is the masterpiece of sweetness that Sal De Riso created for the new Stash café
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