AMARETTI MARQUISE
Marquise agli amaretti
SERVES 8
FOR THE BASE
● 130g crisp amaretti biscuits
● 60g unsalted butter
FOR THE CHOCOLATE PARFAIT
● 300g dark chocolate
● 4 eggs
● 180g unsalted butter
● 50g icing sugar
TO DECORATE
● 20g unsweetened cocoa powder
● 20g crisp amaretti biscuits
● 40g pink chocolate pralines (or use pink sugared almonds)
You will need 8 × 8cm round cake tins or ring moulds and acetate sheets
1. Line the inner sides of each cake tin or ring mould with an acetate sheet, cut to fit. If using moulds, place on a lined baking sheet.
2. Melt the butter in a small saucepan and set aside to cool slightly. Place the amaretti biscuits in the food processor, add the melted butter, and process until you obtain a fine, even mix. Divide between the individual tins or moulds and press down on the base with the back of a spoon to compress.
3. To make the chocolate parfait, cut the butter into small cubes, place in a bowl, and bring to room temperature. Finely chop the chocolate and melt in a bain-marie, then take off the heat and set aside to return the chocolate to room temperature.
4. Separate the egg yolks from the whites. Beat the softened butter with the icing sugar in a stand mixer or with an electric whisk until pale and fluffy. Add the egg yolks and stir with a silicone spatula, then add the melted chocolate and mix well. Whisk the egg whites into soft peaks and gently fold into the chocolate mix using a spatula, taking care not to deflate it. Divide the mixture between the tins or moulds, level the surface and leave to set in the fridge for 12 hours.
5. Remove the marquise from the tins or moulds, remove the acetate sheets, and place on individual serving plates. Dust each marquise with cocoa powder, sprinkle over some crushed amaretti biscuits and add a few pink chocolate pralines.