Principe Alberto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 bar dark chocolate
- 100 g almond (s), chopped
- 100 g hazelnuts, chopped
- 300 g suar
- 100 g butter
- 4 egg (s)
- 1 cup / s coffee, strong and sweetened
- 1 cake, (sponge cake, ideal Spanish bizcocho)
- almonds
Print Recipe
Pin Recipe Instructions
- We separate the eggs. Now we beat the butter in a bowl until creamy and gradually add the sugar. Without stopping to beat, we add the yolks one at a time. Now we should have a loose cream. Then we melt the chocolate and let it cool down (it must not be too warm under any circumstances). We add the chocolate to the egg yolk, sugar and butter mixture and keep beating. Then we beat the egg whites very stiffly and carefully fold them into the cream. Finally, we carefully pull the almonds and hazelnuts under the cream.
- Now a dessert bowl or individual dessert bowls or glasses should be ready so that we can build the dessert. To do this, we first put some cream in the bowl, then we dip a few bite-sized pieces of biscuit briefly in the coffee, put it on the first layer of cream, then add cream again, then bisque and so on. We finish with cream. The Principe Alberto should rest in the refrigerator for at least 3 hours before serving.
- Almond slivers are very suitable as a decoration.
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