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AL PARADISO

RIBOLLAMISÙ

Ingredients for 4 people
For the Ladyfingers (Savoiardi)
200 g yolk, 140 g sugar, 300 g egg whites,
100 g potato flour, 100 g flour.
Preparation: Whisk the yolks with 70 g of sugar.
Whisk the egg whites separately with
the remaining 70 g of sugar. Combine, fold in the sieved flour
and potato flour. With a pastry bag make strips.
Bake for 10 minutes at 190°C.
jellies
For the 500 g Collavini Ribolla gialla
(1/3 Ratafià and 2/3 Ribolla brut). 9 g fish gelatine.
Preparation: Wring the water out of the fish gelatine
and dissolve the gelatine in the wine that has been brought
to a moderate temperature. Pour part of the jelly
in small spherical or cylindrical moulds. The rest will be
used for the upper part of the dessert.
For the cream
500 mascarpone, 500 g cream, 0.02 g saffron,
150 g icing sugar.
Preparation: Whisk the ingredients until a smooth
and foamy mixture is obtained. Line a cylindrical

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