Melighe Biscotti with Chocolate Cream and Passito Zabaglione
Category: Desserts | Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Melighe Biscuits | 8 biscuits |
| Whole Milk | 250 ml |
| Fresh Cream | 250 ml |
| Sugar | 125 g |
| Rice Starch | 30 g |
| Dark Chocolate | 100 g |
| Egg Yolks | 125 g |
| Egg Yolks (separate) | 8 |
| Sugar (for zabaglione) | 100 g |
| Passito di Pantelleria | 100 ml |
Instructions
-
Preparing the Chocolate Custard:
Begin by making the chocolate custard. In a saucepan with a double base, place the egg yolks. Whisk them lightly before adding the granulated sugar. Gradually pour in the milk and fresh cream, stirring constantly until the sugar has dissolved and the mixture is well-combined. Continue to cook on low heat until it thickens to a custard consistency. Once ready, transfer the custard into a shallow bowl, cover it with plastic wrap to prevent a skin from forming, and allow it to cool completely. -
Making the Passito Zabaglione:
While the custard cools, prepare the zabaglione. In a mixing bowl, place the separate 8 egg yolks and add the sugar. Start whisking while slowly incorporating the Passito di Pantelleria wine. Continue whisking until the mixture becomes smooth and well combined. -
Cooking the Zabaglione:
Fill a small saucepan with about two inches of water and bring it to a simmer. Place the bowl with the zabaglione mixture over the pot, ensuring that the bowl does not touch the water (use a double boiler method). Keep whisking until the zabaglione thickens and becomes airy. Once it reaches the right consistency, remove the bowl and place it into a larger bowl filled with ice to rapidly cool the zabaglione. -
Assembling the Glasses:
Now, it’s time to assemble your desserts. Take 8 glasses (approximately 200 ml in size) and begin by crumbling the melighe biscuits into small pieces. Create the first layer by placing the crumbled biscuits at the bottom of each glass. -
Adding the Layers:
Next, take the cooled chocolate custard and place it into a piping bag fitted with a star-shaped nozzle. Pipe a generous layer of custard over the biscuit layer. Follow with another layer of crumbled melighe biscuits. -
Topping with Zabaglione:
Finish by adding a layer of the passito zabaglione, spreading it evenly over the top of the glass. -
Final Touch:
For a decorative finish, top each dessert with more crumbled melighe biscuits, adding a bit of texture and a final touch of flavor. -
Serve & Enjoy:
Allow the dessert to chill in the refrigerator for at least 2 hours before serving. When you’re ready, serve the melighe biscuit cups chilled and enjoy the harmonious blend of chocolate cream, zabaglione, and crisp biscuit!
These delightful melighe biscuit cups filled with velvety chocolate cream and aromatic Passito zabaglione will surely impress your guests. With their smooth layers and delicate flavors, they make the perfect finish to any meal.
