“Barozzi-type” pie

Type of recipe: Desserts

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Preparation method:

Toast the almonds in an oven at 220°C for 10-15 minutes until almost burnt. Remove from the oven and allow to cool. Lower the oven temperature to 160°C.

Chop the almonds finely, add the sugar, vanilla powder, melted chocolate and butter. Finally, mix in the coffee, egg yolks and egg whites, whisked to stiff peaks, and the liqueur. Pour the mixture into buttered aluminium moulds and bake for 30 minutes. Serve accompanied by confectioner’s custard.

Preparation method:

Toast the almonds in an oven at 220°C for 10-15 minutes until almost burnt. Remove from the oven and allow to cool. Lower the oven temperature to 160°C.

Chop the almonds finely, add the sugar, vanilla powder, melted chocolate and butter. Finally, mix in the coffee, egg yolks and egg whites, whisked to stiff peaks, and the liqueur. Pour the mixture into buttered aluminium moulds and bake for 30 minutes. Serve accompanied by confectioner’s custard.