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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.

Category:

Description

Ingredients:

cream

ricotta

savoiardo (biscuit)

hazelnut dacquois

marron glacé

pera cotta (cooked pear)

Di Saronno amaretto