A soft but intriguing dessert; special for its truffle scent and the fruity aroma of Vin Santo.
- 100 g of egg yolks
- 25 g of sugar
- 75 ml of Vin Santo
In a saucepan, add the Vin Santo to the sugar and cook over very low heat until the sugar melts. Combine the egg yolks and the Vin Santo mixture in a terrine and after allowing it to cool, preferably in the fridge for half an hour, whip it with a whip or in the stand mixer. The mixture should be soft and frothy. At the bottom of a cub, crumble the biscuits and add our cream. We end with coffee powder and a grated Sassone’s Bianchetto Truffle.
If you have some time left, let the Vin Santo mixture to cool in the freezer for an hour. We can use later to cookie any type of cookie.