Baci Di Chiara
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
For the dough:
- 60 g butter, melted
- 50 g cocoa powder, slihtly de-oiled
- 150 grams sugar
- 1 tablespoon vanilla sugar, homemade
- 1 pinch (s) salt
- 60 g flour
- 2 medium egg (s)
For the cream:
- 100 g yourt
- 150 g mascarpone
- 1 sheet gelatin
- 3 tablespoon brandy, Vecchia Romana
- 2 tablespoon powdered sugar
Moreover:
- 20 cherry (s), (Amarena cherries) from the glass
Print Recipe
Pin Recipe Instructions
- This recipe is dedicated to the lovely Brunetti daughter.
- For the dough:
- Line the bottom of a 20 cm diameter baking pan with parchment paper.
- Mix the melted butter with the remaining dough ingredients in a bowl.
- Bake the dough in the baking pan in a preheated oven at 180 degrees for about 20 minutes.
- Take out of the oven and let cool down on a wire rack.
- Using a cookie cutter, cut out 20 circles 4 cm in diameter and set aside.
- For the cream:
- Soak the gelatine in cold water for about 5 minutes.
- Mix the yogurt, sugar and mascarpone together.
- Warm the Vecchia Romana slightly and dissolve the squeezed gelatine in it and stir into the cream. Let it set in the refrigerator for about 30 minutes.
- Pour the cream into a piping bag with a large perforated nozzle and spray onto the dough circles.
- Serve garnished with a drained Amarena cherry.
- If you want, you can dust the baci with cocoa powder.
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