Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two flours into a bowl and mix with a whisk, adding the dissolved yeast, two egg yolks and almost all the beer.

Dissolve the salt in the remaining beer and add to the mixture, whisking to obtain a smooth consistency. Leave the yeast in a warm place to rise for about two hours. Whip the egg whites into stiff peaks and fold into the mixture. 
                                                  

Spoon into a non-stick frying pan greased with lard, forming 5-7 cm discs. Cook on both sides until golden.

Mash the Tomini in a bowl using a fork, add the cream, a little salt and pepper, and whisk until smooth. Add the chopped chives.