Vanilla Cup

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Ingredients

Vanilla Mousse 

  • 500 g cream 
  • 40 g Pastovopan 
  • 80 g Moussecream+5  
  • 20 g Delipaste Vanilla Super

 

Vanilla bath 

  • 100 g water 
  • 30 g sugar 
  • 5 g Delipaste Vanilla Super 
  • 10 g maraschino 

Sponge cake  

  • 1600 g whole eggs 
  • 1000 g caster sugar 
  • 1000 g flour 
  • 200 g butter 
  •  

To compose the cup  

  • Nutty Pistachio to taste      
  • Croccante Pistachio to taste      
  • Amarena Fabbri to taste 
Image

Procedure 

Vanilla mousse

Heat 100g of cream to 40°-50°C, add the Fabbri Moussecream+5 and mix well. Add the remaining cold cream and the Pastovopan and chill for 6/7 minutes in the freezer or 2/3 minutes in the blast chiller. Semi-whip the mixture in a planetary mixer and, lastly, fold in the Delipaste Vanilla Super carefully so as to keep the air in the mixture.  

Sponge cake 

Beat the eggs and sugar together over a high heat, add the sifted flour and then gently incorporate the melted butter. Pour into a baking tray lined with baking paper and bake in the oven at 170°C for 35 minutes. 

Vanilla bath  

Bring the water to the boil. Dissolve the sugar. Finally add the Delipaste Vanilla Super and the Maraschino.  

COMPOSITION 

Pour a layer of Nutty Pistachio into the bottom of the glass. Place a disc of sponge cake soaked in the Vanilla bath on top. Fill with the Vanilla Mousse and garnish with Croccante Pistachio and Amarena Fabbri.  

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