Rigo Jancsi

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Ingredients

Filling  

  • 200 g dark chocolate 
  • 25 g Pannamousse 
  • 150 g Pastovopan  
  • 30 g marsala 
  • 250 g fresh cream 

Fabbri Amarena Syrup  

  • 30 g marsala 
  • 10 g sugar 
  • 50 g Amarena Fabbri Syrup 
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Procedure   

Make a chocolate sponge.  

Filling  

Melt the chocolate, whip the Pastovopan separately and add the marsala. Using another bowl, whip the cream with the Pannamousse, add the melted chocolate to the cream and finally mix everything with the Pastovopan and marsala.  

Amarena Fabbri Syrup  

Mix all the ingredients together until the sugar has dissolved.  

Composition 

Cut the sponge into 3 parts, soak the first layer in the syrup, add the chocolate mousse and sprinkle with chopped Amarena Fabbri. Repeat the process for the remaining layers. Garnish the cake with tufts of chocolate mousse and Amarena Fabbri.  

Altre ricette divise per