List of Ingredients
- 4 1/2 OZ. of powdered sugar
- 4 1/2 OZ. of egg whites
- 1 1/2 eggs
- 3 OZ. of almond flour
- 4 egg yolks
- 3 OZ. of cornstarch
- 1 1/2 OZ. of Italian 00 flour
- granulated sugar
- Lemon
- Cocoa
- Freezedried coffee
- Amaretto liqueur
- 2 CUPS of Greek yogurt
- 9 OZ. of Mascarpone cheese
- Lemon
- powdered sugar
Method
To make almond bread and frozen yogurt creme, first combine 9 oz mascarpone with 3-4 tbsp powdered sugar and the grated zest of half a lemon. Add the yogurt and stir to combine. Transfer the creme to the freezer for one hour: it should be fully chilled but not frozen.
For the almond bread: sift the cornstarch and combine with 1/2 tbsp cocoa and the Italian 00 flour. Combine the almond flour with the powdered sugar and a pinch of salt, then add 3 1/2 oz eggs and the yolks, and beat with an electric whisk until thick, pale, and frothy. Whisk the egg whites into soft peaks with 1 tbsp granulated sugar; then, using a spatula, gradually fold into the almond mixture, alternating with the sifted dry ingredients (stir with gentle circular movements from the bottom to the top so as not to deflate the mixture).
At the end, add 1 tsp freeze-dried coffee dissolved in 1 tbsp amaretto liqueur. Spread the mixture over a baking tray lined with parchment paper and bake for approximately 20 minutes at 350°F.
Meanwhile, prepare the syrup: boil the juice of half a lemon for 4 minutes alongside 2 tbsp granulated sugar and the zest of half a lemon. Turn off the heat and add 1 tbsp amaretto liqueur.
Brush the almond bread, still slightly warm, with the syrup. Leave to cool completely, then cut into squares. Fill the glasses with alternating layers of yogurt creme and almond bread squares, and serve immediately, garnished to taste.