Ingredients

  • 250 g of cocoa shortcrust pastry
  • 375 g of cream
  • 250 g of Emilia Zaini extra dark chocolate
  • 125 g of egg whites
  • 125 g of sugar
  • 80 g of yolk
  • 35 g of Emilia Zaini bitter cocoa
  • 4 pears in syrup
  • To decorate:
  • Emilia Zaini bitter cocoa
Difficulty: medium
Preparation: 70 min
Pers.: 8
13    

Directions

Protip

With the leftover biscuit dough you can make pastries, using them as a base and completing them with custard and berries.
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