Description
Ingredients:
cream
ricotta
savoiardo (biscuit)
hazelnut dacquois
marron glacé
pera cotta (cooked pear)
Di Saronno amaretto
Dolce Luisa
This cake was created by Paolo Sacchetti for the annual technical symposium of Accademia dei Pasticceri Italiani.
In this cake, ricotta meets pears, marron glacè and amaretti.
