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Christmas boot with mascarpone cream and chocolate
ingredients
servings
8
Eggs
3 unit
Water
6 spoons
Type 0 wheat flour
100 oz
White sugar
150 oz
Potato starch
50 oz
Baking powder for desserts
1 teaspoon
Mascarpone cheese
250 oz
Icing sugar
50 oz
Chocolate chips
100 oz
Coffee prepared in moka pot
3 spoons
Coffee prepared in moka pot
1 coffee cup
Whipping cream
400 oz
Dark chocolate, with milk
200 oz
Desserts from Italy
Christmas boot with mascarpone cream and chocolate
Christmas boot with mascarpone cream and chocolate
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A classic Christmas dessert.
preparation
step 1
With the electric whisk, beat the egg yolks with hot water and sugar until a light and fluffy mixture is obtained.
step 2
Apart from whipping the egg whites and adding them to the reds, stirring gently.
step 3
Then add the flour sifted with baking powder and starch, pour the dough into a pan lined with parchment paper and level well. Cook the biscuit dough at 220 ° for 10 min.
step 4
Meanwhile, prepare the cream by mixing the mascarpone with icing sugar and coffee. Then add the whipped cream and finally the chocolate chips.
step 5
When it is still hot, overturn the biscuit dough on another sheet of parchment paper, brush it with a little coffee and spread the cream. Roll the roll on itself starting from the widest part and let it rest in the fridge wrapped in the film so that it is compact.
step 6
Meanwhile, prepare the ganache by heating the cream in a saucepan. When it is hot, pour it on the previously chopped chocolate and mix it well until it has completely dissolved.
step 7
Pour into a bowl, put the latter in a bain-marie in a larger bowl containing cold water and ice and with an electric mixer whisk the mixture to obtain a full-bodied cream.
step 8
At this point, take the roll, cut a piece to place on the side (as if it were a branch of the trunk), spread all the cake with the chocolate ganache and with a fork to make streaks of decoration.
step 9
Store the stub in the fridge and remove at least half an hour before serving.
