Local products13 May 2018

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

Gianduia is a typical nut-chocolate from Turin.

Credit Pixabay

Credit Pixabay


  • 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.


  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

Judit Neuberger

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