Chef Antonio Raffaele
Ingredients – For 4 people
12 chocolate puff pastries
160 grams of custard with Marsala
4 macarons with pistachio
Passion fruit Nappage
Dark chocolate icing
White chocolate icing
Knead the dough with chocolate and place it in a baking tray to bake until fully cooked.
ready cut 12 rectangles of 3 × 12 cm.
Infuse the custard with Marsala
Glaze the plate with the fruit sauces and some chocolate, lay over a layer of the pastry rectangles and cover with the Marsala cream. Repeat the process until using all the pastry rectangles.
Finish with a sprinkle of icing sugar.