Preparation method
- Separate the whites from the yolks of the eggs.
- Whisk the egg yolks with the Zùsto until the mixture whitens and starts to foam (after about 5 minutes in the mixer).
- Sift the flour, baking powder and corn starch over the mixture.
- In another bowl, whisk the egg whites with a pinch of salt.
- Carefully mix them in with a spatula until you have a smooth paste.
- Line a baking sheet with baking paper and spread the dough over it.
- Bake at 180 degrees for 10 to 15 minutes until the top is golden brown.
- Remove the biscuit from the oven and place it on a clean, slightly damp tea towel. Carefully remove the baking paper. Wrap the dough in the tea towel and let it rest in the towel for a few minutes.
- Prepare the filling: melt the chocolate and butter in a bain-marie or in the microwave and leave to cool slightly.
- Whip the cream and using a spatula, gently fold it into the chocolate with the vanilla extract until it is smooth and creamy.
- Carefully roll out the cooled dough again and brush two thirds of it with the buttercream. Roll out the dough again (this time without the cloth)
- Brush the log with the remaining cream and create the stripes.
- Decorate with chocolate chips, gold flakes or anything else you want.
