Whisk the egg yolks with the Marsala and half the sugar until frothy. Push the seiràss through a fine sieve and add to the eggs. Whip the cream with the icing sugar and add to the mixture, folding it in gently.
Place the cream in the fridge and leave it to rest for at least an hour. Pour the rest of the sugar into a saucepan and add a spoon of water. Cook over a medium heat until the sugar caramelises, then add the hazelnuts.
Immerse the bottom of the pan in a bowl containing cold water and ice and leave the caramel to cool slightly before taking out the hazelnuts. Now make the Seirass dessert.
Serve the Seirass and Marsala dessert cold, garnished with a caramelised hazelnut and half a fan-shaped wafer.
The Recipes of the Caseificio Longo
Melt the dark chocolate in a saucepan with a little milk...
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Place the Seirass in a container and mix with a fork to obtain a smooth and even
Cream the ricotta with the sugar and a pinch of salt, then mix in the chopped
Crumb the biscuits in the mixer without making them too fine, then add the Crema
Roll out a 24 cm disc of shortcrust pastry. Mix all the ingredients apart from
Crumble the biscuits with the melted butter and some granulated sugar...
Preparate il crumble. Frullate le noci pecan con lo zucchero. Versate la farina