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Thursday, May 20, 2021

Príncipe Alberto (Prince Albert Dessert)

Postre Príncipe Alberto (Prince Albert Dessert)

Postre Príncipe Alberto (Prince Albert Dessert) is originally from the island of La Palma, created by Doña Matilde Arroyo. It seems that this dessert was made by Matilde coinciding with a visit by the then Grimaldi heir to the island. It has also been called Canarian Tiramisu. There is the long version where you make your own cake for the base of the dish, but below we give you the quick version, using boudoir biscuits. (Here step-by-step in pictures).

- 200 gr. dark chocolate 72% cocoa
- 100 gr. butter or margarine
- Coffee
- 4 eggs
- 8 tablespoons of sugar
- 100 gr. almond
- 100 gr. hazelnut
- 200 ml. of double cream
- 400 gr. of boudoir biscuits

Place the butter and the dark chocolate, in pieces, in a bowl over pan of water on a medium heat, and leave it until they are completely melted, stirring with a wooden spoon. Allow to cool. Make coffee and reserve until it cools.

Crush the almonds and hazelnuts, and mix them in a small bowl, reserving about 3 tablespoons of the hazelnut and almond mixture to garnish.

Separate the egg whites from the yolks. Beat the whites until stiff, adding 4 tablespoons of sugar. Beat the yolks, adding 4 tablespoons of sugar, until doubled in volume. Fold the yolks into the whites carefully, making enveloping movements with a rubber spatula, reserve.

Whip the cream. Add the cooled, melted chocolate into the cream and beat to mix well.

Add the chocolate cream little by little to the eggs, mixing them very slowly with enveloping movements. Add the almonds and hazelnuts, again carefully, with enveloping movements.

To assemble the dessert, put a layer of chocolate cream, and then a layer of biscuits soaked in coffee, then a layer of chocolate cream and another layer of biscuits soaked in coffee and so on, until the chocolate cream is finished

Decorate with the reserved, crushed almonds and hazelnuts. Chill in the fridge for a couple of hours or even overnight because the more time, the more concentrated the flavour.