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Chocolate salami with zabaglione cream

Ingredients for the salami:

500 grs of roughly chopped biscuits
200 grs of dark chocolate
70 grs of softened butter
100 grs of sugar
2 eggs
coffee or liqueur to taste

Ingredients for zabaglione (eggnog):

4 egg yolks
80 grs of sugar
80 grs of marsala wine or coffee
(for children: fruit juice)

For the chocolate salami:
Melt the chocolate in a bain-marie or in a microwave oven. In a bowl mix chocolate, butter, sugar and one egg at a time. If you wish, add coffee or liquor. Pour the mixture over the biscuits in a larger bowl, work the mixture until it becomes compact, pour it on a sheet of greaseproof paper, pull it together with the help of the paper to form a compact cylinder. Wrap the cylinder in greaseproof paper and let it cool in refrigerator for at least 2 hours.

For the zabaglione cream:
Adjust the induction hob on an average power level. Pour all ingredients in a small saucepan and mount with the whip (electric as well) until you get a smooth cream and not too thick.

Serve the chocolate salami sliced ​​and accompanied by warm zabaglione (also in a separate bowl).


Strawberry soup with floating meringue

Ingredients for 4 people:

250 grs of fresh strawberries
200+50 grs of sugar
2 egg whites
lemon juice
a pinch of salt
mint leaves to taste

Wash the strawberries, cut them into cubes, add 50 grs of sugar and a few drops of lemon juice, mix all together with a mixer and pour the mixture into a serving bowl.
Beat the egg whites with a pinch of salt and a drop of lemon, slowly at the beginning and then at full speed. Add 200 grs of sugar and continue to mount until the whites are firm. Put a small pan with water on the induction, when the water simmers, drop a spoonful of meringue. Bake the meringue two minutes per side, remove with a slotted spoon and put it over the strawberry soup. Garnish with whole strawberries and mint leaves to taste.


The Chef is at work: more tasty recipes to come!




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