Quadratino alla crema pasticcera

Dacquoise on the bottom

Custard

Swiss roll dipped in with maraschino soaking syrup

Custard

Swiss roll dipped in with soaking maraschino syrup

Custard

Swiss roll dipped in with maraschino soaking syrup

Custard on the surface

Spikes of custard

decorations with chocolate and gold flakes

Ingredients

For the Dacquoise

g 560 ALMOND POWDER

n 2 VANILLA BEAN

g 960 CASTER SUGAR

g 400 EGG WHITE

For the Mona Lisa swiss roll

g 460SUGAR

g 460 WHITE ALMONDS

g 670 EGGS

n 1 VANILLA BEANS

g 135 WHITE FLOUR 00

g 100 MELTED BUTTER

g 500 EGG WHITE

g 250 SUGAR

g 4 EGG WHITE POWDER

For the soaking syrup

g 300 WATER

g 300 SUGAR

g 70 MARASCHINO

For the French custard

g 240 EGG YOLK

g 250 SUGAR

g 80 RICE STARCH

g 1000 HIGH QUALITY WHOLE MILK

VANILLA BEAN BOURBON

n 1 MADAGASCAR

n 1 LEMON ZEST SHAVINGS

Preparation

For the dacquoise

Sift the almond powder with half of the caster sugar and add the vanilla beans; put the other half of sugar in to the egg whites, whip with a balloon whisk in the planetary mix at medium speed. The egg whites shouldn’t be whipped until stiff peaks form, but a little less, it should be shiny and it should flow lightly on the spoon. When the egg whites are ready use a spoon to add the almond powder with the sugar. Mold with a piping bag with a smooth 8 diameter tin and cook at 250 °C for 4 minutes, then at 6-7 minutes with open throttle. If you use a chablon everything stays faster and easier, but the bottom is more delicate to model.

For the Mona Lisa Swiss roll

Finely grind the white almonds with the sugar. Put the eggs, the almonds, the sugar and the vanilla in the planetary mix with a balloon whisk. Gently fold the flour with a spatula spoon, add the melted butter and, at the end, the egg whites whipped until stiff peaks form. Model 500g of Gioconda mixtures on a baking tray 40×60. Cook at 220 °C for about 5 minutes with open throttle.

For the soaking syrup

Put water and sugar in a saucepan and bring to a boil. When the syrup is cold add the Maraschino.

For the French custard

Bring to a boil milk, vanilla and the lemon peel in a sauce pan. Stir the egg yolks, sugar and rice starch in mixing bowl with a balloon whisk. After boiling, filter the milk and incorporate it hot in the mixture just obtained. Cook everything in a double boiler (bain-marie) stirring constantly with a small balloon whisk or, if the mixture is cooked directly on the flame, use a copper or nonstick pan so the cream does not get attached or burn. As soon as the cream has thicken, take it off the flame stirring. Cool it down quickly to avoid granulation, by pouring it in a cold pan just taken out of the fridge; stir until the drop of heat (Up to 50 °C).

Assembling

Spread out a layer of custard on the bottom of dacquoise, a layer of Swiss roll dipped in Maraschino, a layer of custard, a layer of Swiss roll dipped in Maraschino and a layer of custard on the surface. To finish, a clump of custard.