Crumb the biscuits in the mixer without making them too fine, then add the Crema del Piemonte and activate the mixer again to obtain a smooth mixture. Spread the levelled mixture on the bottom of a 20-22cm spring-form tin.
Whisk the icing sugar with the Seirass. Add the Crema del Piemonte and gelatine sheets softened in cold water, squeezed and dissolved in the warm rum. Fold in the whipped cream and dark chocolate drops.
Pour the mixture into the cake tin, level with a spatula and spread the cranberry jam over the top. Leave to chill in the fridge for 4-5 hours or overnight.
The Recipes of the Caseificio Longo
Whisk the egg yolks with the Marsala and half the sugar until frothy. Push the
Cream the ricotta with the sugar and a pinch of salt, then mix in the chopped
Place the pineapple slices to soak in the wine for about two hours and leave to
Roll out a 24 cm disc of shortcrust pastry. Mix all the ingredients apart from
Cook the apples until mushy, then mix 3/4 with the Seirass...
Place the Seirass in a container and mix with a fork to obtain a smooth and even
Melt the dark chocolate in a saucepan with a little milk...
Prepare the pancakes earlier. Mix the ricotta with the honey until creamy.
Preparate il crumble. Frullate le noci pecan con lo zucchero. Versate la farina