Un esperimento ben riuscito! Mi serviva qualcosa da abbinare allo sciroppo di lavanda con cui avrei aromatizzato i savoiardi e la crema al mascarpone. L'uva sultanina could go well but we needed something to make it recover ... Armagnac that spectacular that I had brought my brother from France, will sperecato?!?
Come on, I said to myself, so it is only a few tears.
The result exceeded all expectations.
try it.
Makes 6 servings: 500 g
Mascarpone 100 g Sugar
3 eggs
Savoiardi
12 7 / 8 tablespoons Lavender Syrup
1 / 2 cup raisins
3 tablespoons Armagnac
Put the raisins in a bowl and Add the Armagnac to soak the berries.
Whip the egg yolks, sugar and 2 tablespoons of lavender syrup until mixture is frothy.
Add the mascarpone and mix well.
Beat the egg whites until stiff and very gently, stirring from bottom to top, add the mascarpone cream. Meanwhile
elongated syrup remaining ladyfingers and inzuppateci monoporsione lined cups.
With a pastry bag put in the cups mascarpone cream over the ladyfingers, and finally We add a handful of raisins.
Store in the fridge and leave it a few hours, even if it tasted even better the next day.
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