Cocoa tart with zabaione cream and raspberries
50 recipes
Bavarian is three chocolates
ingredients
servings
10
Fresh cream
750 grams
Milk chocolate
125 grams
Dark chocolate 80%
125 grams
Milk chocolate
125 grams
Egg, yolk
5 unit
Full fat milk
400 mL
White sugar
75 grams
Gelatin for dessert
18 grams
Egg, egg white
3 unit
Egg, yolk
3 unit
Bitter cacao
28 grams
White sugar
95 grams
Desserts from Italy
Bavarian is three chocolates
Bavarian is three chocolates
ready in
1 hour 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A sweet that melts in your mouth
preparation
step 1
Beat the egg whites with the sugar until a firm and shiny meringue is obtained. Combine the liquid yolks and the sifted cocoa, a little at a time, mixing with a whisk by hand, with gentle movements from the bottom up, in order not to disassemble the mixture.
step 2
Spread the mixture in a buttered and floured hinged pan up to a height of 1 cm. Bake at 190 ° in a fan oven for about 10 minutes or until the biscuit is firm to the touch.
step 3
Chop the three types of chocolate and set aside.
step 4
Heat the milk. In the meantime, whip the yolks with the sugar until they are very frothy. Add the hot milk to the eggs and mix. Transfer everything to the pot and thicken in a water bath, stirring constantly to keep it from going crazy.
step 5
The custard will be ready when she veils the spoon. Meanwhile, put the gelatine leaves to soak in cold water.
step 6
Turn off the heat, add the soaked and squeezed gelatin to the still hot English cream and turn with a ladle to melt it well. Allow the mixture to cool.
step 7
Divide the cream obtained into three equal parts. Add to each bowl a different type of chocolate, reduced to small pieces and melt by mixing well each of the three creams. Bring to 30 °.
step 8
Lighten the Bavarians with semi-whipped fresh cream and divided into three equal parts.
step 9
Cup the cocoa biscuit dough, adjusting the ring to 22 cm and place the disc of biscuit dough in the center of a serving tray.
step 10
Place the strips of acetate along the edges of the ring after having adjusted it to 24 cm and pour the dark chocolate Bavarian biscuit over the biscuit and leave to harden in the freezer for about 15-20 minutes.
step 11
Now pour the second Bavarian, the milk chocolate one, and put the mold in the freezer again for 15 minutes before pouring the third one (the white chocolate one) and let it cool again for 15 minutes in the freezer.
step 12
Leave in the refrigerator until consumed.
