CookEat Recipe
Dolce Torino
A small square three-layer savoiardi dessert moistened with rosolio and alchermes and covered with a smooth chocolate-butter cream.
Method
Steps
Step 1
Gather the ingredients: 100 g savoiardi biscuits; 100 g plain dark chocolate, grated or finely chopped; 100 g softened butter; 70 g icing sugar; 1 commercially pasteurised egg yolk, about 18 g; 30 ml milk; 5 g vanilla sugar; About 30 ml prepared clear rosolio, such as Cedro rosolio; About 30 ml alchermes.
Step 2
Split the savoiardi lengthwise. Lightly moisten half with the clear rosolio and half with the alchermes, using just enough to soften their surfaces without making them collapse. Keep the two colours separate for alternating in the layers. For the single-liqueur version, replace the alchermes with the same amount of rosolio and moisten all the biscuits with it.
Step 3
Work the butter with the icing sugar and commercially pasteurised yolk until smooth. Do not substitute an untreated raw yolk: the warm chocolate mixture is not a reliable cooking step for it. Gently melt the chocolate with the milk, then gradually mix it while warm into the butter mixture with the vanilla sugar until evenly combined and spreadable.
Step 4
On a serving platter, arrange a compact square layer of moistened biscuit halves, trimming or fitting pieces as needed to make roughly a 12 cm square. Alternate the two biscuit colours. Spread lightly with the chocolate mixture, add a second biscuit layer and another thin coating, then add the third and final biscuit layer. Use all the remaining chocolate cream to cover the top and sides evenly.
Step 5
Cover without touching the surface and refrigerate at 4°C or colder overnight. The following day, smooth the cold covering with a clean knife warmed in hot water and wiped dry. Serve in small slices and keep refrigerated, using within 2–3 days of making it.
Step 6
For an optional finely chopped nut finish, use either 15 g shelled pistachios or about 40 g whole hazelnuts weighed in their shells. Shell the hazelnuts if using them, blanch the chosen nuts briefly in hot water, drain and rub off loose skins. Toast the hazelnut kernels lightly at about 150°C for 8–12 minutes, then cool; the pistachios need no toasting. Chop the chosen nuts very finely and scatter sparingly over the smoothed covering just before serving. The main plain-chocolate finish uses neither nut.
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