Recipe of the week: cupcakes with gianduia cover, zabaglione and amaretto ice

Ingredients

• gianduia cover - 160 gr 
• butter - 130 gr 
• flour - 52 gr 
• egg yolks - 4 
• egg - 1  
• egg whites - 5 
• sugar - 100 gr 
• amaretto ice cream - 400 gr 

Questa foto di l'hostaria ristorante è offerta da TripAdvisor.

Preparation:

1. Melt the gianduia cover with butter and flour in a bain-marie. 
2. In the meantime beat the egg yolks and the eggs with the sugar; then mix the two compounds. 
3. Beat the egg whites until stiff and gently incorporate them to the first mixture.
4. Leave to rest in the fridge for about 2 hours. 
5. Finishing: Cook the cupcakes in a dry oven at a temperature of 180 ° C for 8/10 minutes.
6. Serve immediately accompanying the pies with the hot zabaglione and the amaretto ice cream. 

Matched wine: Passito di Caluso