Triumph of Langa. The Holiday Dessert
Triumph of Langa, This is the name I preferred to give to this dessert created for the occasion.
A surprising combination of flavors and aromas, very soft and creamy
I cannot say it is a light dessert because the ingredients, including mascarpone, hazelnuts, Pavesini, white chocolate, are loaded with sugars and fats but since sacrifices must be made 😋🤢😜🤔 I decided to commit myself fully.
Among the traditional recipes of the Langhe, I recommend you also try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 2 Hours
- Portions: 10
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, Christmas
Ingredients
Mascarpone, hazelnuts and…
- 1 package Pavesini
- 500 g mascarpone
- 6 egg yolks
- 350 g sugar
- 1 package gelatin
- to taste Moscato (Wine)
- 250 g white chocolate
- 200 g toasted hazelnuts (Or granulated)
- 350 g hazelnut flour (toasted)
- to taste unsweetened cocoa powder
Tools
Mixing bowl or stand mixer, loaf pan, bowls for melting chocolate, and saucepan for caramel
- Bowls
- Small Bowls
- Loaf Pans
Steps
For a few extra steps, we will have an exquisite dessert
Whip the egg yolks with sugar, add 150 grams (5.3 oz) of hazelnut flour, and the gelatin soaked and dissolved in half a cup of hot water, blend together, and…
Add the mascarpone, mix reducing the speed if using a stand mixer or electric beaters. The cream is ready!
Line the mold with parchment paper and arrange the Pavesini as in the photo, after soaking them in Moscato
Cover with a layer of cream, and alternate with Pavesini until finished.
Last layer, Pavesini. Cover with plastic wrap and put in the fridge until the next step.
With 150 grams (5.3 oz) of sugar, prepare a caramel, as soon as it turns blonde, add the hazelnut granules, let it caramelize and pour…
On parchment paper, cover with another sheet and flatten with the help of a rolling pin; once cold, reduce it to granules with the help of a coffee grinder or kitchen robot, or meat tenderizer
In a bowl, put the chocolate, and the rest of the hazelnut flour, melt and cover the block of cream and Pavesini that you have removed from the mold.
Finally, sprinkle the caramel and hazelnut granules, decorate with unsweetened cocoa. The decoration is not final; I wanted to experiment, for Christmas I will make individual portions.
I guarantee it is incredibly good and unique, between the creaminess of the cream and small crunchy caramel grains
A contrast between sweet and bitter with the cocoa powder!
The Triumph of Langa is preserved
It must be strictly stored in the refrigerator. As suggested earlier, you can also make individual portions. For now, I have no other changes to make; otherwise, it would be another dessert.
