Savoiardi biscuits for walking
Ingredients for 12 pieces
- 12 Vicenzovo Matilde Vicenzi ladyfingers
For the raspberry jelly
- 260 g raspberry puree
- 100 g granulated sugar
- 8 g gelatin sheets
For the pistachio ganache
- 415 g panna 35%
- 130 g white chocolate
- 35 g pistachio paste
- 3 g gelatin sheets
For the pistachio rocher icing.
- 200 g white chocolate
- 180 g cocoa butter
- 60 g chopped pistachios
Procedure
- For the raspberry jelly, dissolve the sugar in the hot raspberry puree, soak the gelatin in 40 g of water and mix it into the mixture.
- For the pistachio ganache, bring 130 g of cream to a boil with the pistachio paste. Add the gelatin, previously soaked in 18 g of water and squeezed well, and pour it over the white chocolate, emulsifying well with an immersion blender. Gradually add 285 g of cream and refrigerate overnight. Before using, whip the mixture in a stand mixer with the whisk attachment.
- For the pistachio rocher glaze, melt the cocoa butter and chocolate in the microwave, then mix them together; also stir in the chopped pistachios.
- Line a baking sheet with parchment paper; arrange 12 Vincenzovo ladyfingers on top and, using a pastry bag, pipe the raspberry jelly over them. Place a wooden ice cream stick about halfway through each ladyfinger, then freeze for 30 minutes. Add the whipped pistachio ganache. Freeze again for 1 hour. Top with the pistachio glaze, previously warmed to 40-50°C, and serve.
