Seiràss and Marsala dessert


  • 30 g of icing sugar
  • 6 hazelnuts
  • 200 ml of fresh cream
  • 200 g of sugar
  • 3 egg yolks
  • 2 spoons of marsala
  • 500 g Longo Seiràss Ricotta


  • 1

    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.

  • 2

    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.

  • 3

    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. 

  • 4

    Serve the Seirass and Marsala dessert cold, garnished with a caramelised hazelnut and half a fan-shaped wafer. 

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