No idea for a dessert? Be creative and impress your guests with a mascarpone mousse topped with the finest dressing of Balsamic Vinegar of Modena PGI
Ingredients 4 people amount:
For the flourless biscuit:
125 g granulated sugar, 120 ml egg white, 80 ml egg yolk, 70 g cocoa powder
200 g mascarpone, 50 g Italian style meringue, 50ml whipped cream
170 g granulated suga, 105 ml egg white, 62 g granulated sugar, 62 ml water, 20 g glucose
Topping made with Balsamic Vinegar of Modena PGI 170 g granulated sugar, 50 ml Marsala, 50 ml grape must, 1 liter of Aceto Balsamico di Modena PGI
whip 120 ml of egg whites with 125 g of granulated sugar, incorporate 80 ml of egg yolk previously beaten and add sifted cocoa powder. Bake in the oven at 160° C.
For the Italian meringue:
whip 105 ml of egg white with 62 g of granulated sugar. Boil 170 g of granulated sugar with 62 ml of water and the 20g of glucose. When the first mixture is whipped add it slowly to the second mix previously boiled. Let it whip until it cools.
For the mascarpone:
mix the mascarpone with the meringue; add the whipped cream while stirring with a whisk.
For the topping made with balsamic vinegar:
Boil 1 liter of Balsamic Vinegar of Modena with 50 ml of Marsala, 50 ml of grape must and 170 g of granulated sugar till it thickens.