Cenci on a crispy bed of Savoiardi Ladyfingers with Vin Santo

Cenci on a crispy bed of Savoiardi Ladyfingers with Vin Santo

Tags: Desserts Italian cuisine

Ingredients

250 g
50 g
50 g
5 g
salt
50 g (per spolverare)
icing sugar
50 g
caster sugar
1 sachet
vanillin
1
egg
15 g
lard
90 g
lukewarm red wine
50 g
hazelnut cream
1 tbsp
Vin Santo
500 ml
sunflower seed oil

Preparation

Preparation of the cenci:

 

Beat the egg with a fork, add the Schär Flour Foodservice Mix , salt, caster sugar, vanillin, lard and finally the wine, previously warmed to to 35° C. Mix carefully to form a dough.

 

Sprinkle a pastry board with Schär Rice Flour and roll out the dough with a rolling pin to a thickness of about 0.5 cm; cut out the cenci with a dough wheel.

 

Fry the cenci in hot sunflower oil, drain them on frying paper and dust with icing sugar.

 

Preparation of the crispy bed with Vin Santo:

 

Coarsely crumble the Schär Savoiardi Ladyfingers with your hands, add the chocolate cream and the Vin Santo. 

 

Roll out the dough on a baking tray to a thickness of 1 cm and leave to harden in the freezer.

 

Serve the cenci on the crispy bed.