GIANDUJA AND MASCARPONE SLICE

Methods and Directions

• Preheat the oven to 200C. Grease a baking tray and line with silicon paper.
• Whisk eggs with an electric mixer and slowly add the almond mix and icing sugar until well combined.
• In a separate bowl whisk the egg whites with a pinch of sugar until stiff.
• Add the remaining sugar until stiff peaks form to obtain a meringue.
• Add a third of the egg whites to the almond mix.
• Fold in the remaining egg whites and pour into a baking tray.
• Bake in the preheated oven for 10 minutes or until done.

• Sweat the onions in butter until golden brown.
• Add sugar and cook until the sugar starts to caramelize.
• Add sherry vinegar and cook until the vinegar evaporates.

• Combine all the ingredients in a mixer and whisk until stiff.
• Refrigerate until ready to serve.

• Combine the chocolate bits and butter in a bowl.
• Bring the cream to a boil and pour over the chocolate and mix until the ganache is smooth.
• Refrigerate until ready to serve.

• Combine the sugar and water to make syrup.
• Add the Frangelico.