Of Italian origin, this dessert recipe Massini was widely popular in Uruguay and then in Argentina. It is a really delicious and delicate sweet that consists of a cake or pionone with a fairly thick cream filling. Then, another pionone lid is placed that is covered with cool yolk. It is not difficult to do, but quite laborious, so we recommend that you make it well in advance so that it will refrigerate correctly. Some people prepare this dessert with two layers of cream, one of them with chocolate. However, in recipes, we propose the most traditional version so you know how to prepare the original Massini dessert.
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| Ingredients to make Massini dessert: |
| For the pionone or cake :: 3 eggs 100 grams of sugar (½ cup) 100 grams of flour all use ¼ tablespoon. | For the cool yolk :: 3 yolks 1 tablespoon of vanilla extract ½ tablespoon of cornstarch or corn sugar ½ teaspoon of vanilla para the filling: 200 milliliters of cream to beat 60 grams of sugar glas |
| ADDITIONAL CHARACTERISTICS: COST OFO, COLD, TRADITIONAL RECIPE OF URUGUAY |
Ingredients to make Massini dessert:
1. The pionono is made as follows: preheat the oven at 180 ° C. Separate the yolks from the whites and lifts the latter about to snow. Add the sugar little by little in the form of rain.
2. Now add the vanilla.
3. Add the beaten yolks and mix in an envelope with a palette. Do it delicately, the idea is to keep the greatest amount of air inside the mixture.
4. Shake the baking powder next to the flour and sprinkle them in the mixture little by little. Keep joining everything very carefully.
5. Pour the mixture into a 30×40 tray, approximately, and wrap it on baking paper.
6. Bake for about 15 minutes. Reserve the pionon wrapped in a clean and dry cloth. When the pionone is ready, it is time to prepare coverage and filling.
7. Start with the cool yolk. It is a cream of egg yolks that you will use to cover the Massini dessert. In a container place the three yolks, the cornstarch and the vanilla.
8. Also, take water and sugar to the fire to make a candy to the point of thread. Remember that these ingredients are not stirred after they are cooking because they are caramelized.
9. While the caramel reaches the point, beat the yolks until they raise and take a fairly airy texture. As with the Italian meringue, add the thread and bat shape caramel.
10. Finally, kitchen over low heat until thickened. Add the cognac or any strong liquor.
11. Finally, the filling must be made, which is composed of an egg meringue and beats. To set up the cream you must use the inverted MarÃa. Thus, you make sure to maintain the cold preparation and that it mount well. Also, cream and palettes must be at low temperature.
12. beat with low speed blender for a minute. Then, the speed rises for one more minute and, from there, beat at maximum speed. When the cream rises a little, add the Glass sugar. Beat for a maximum of 7 or 8 minutes or until the cream makes strong peaks. Be careful not to exceed yourself to prevent it from becoming butter. Reserve in the fridge.
13. Now weighs and unites the sugar and meringue eggs.
14. Take them in a water bath and beat to dissolve the sugar while weatrotting up to about 60 ° C. Do not allow boiling water to touch the bottom of the container or that the whites overcome.
15. beat until the meringue mount with hard peaks and unelo, in an enveloping way, to the beating cream.
16. It is time to build your original Massini dessert. Cut the pionone into two equal parts. One will be the base and the other, the background. There are several techniques to fill, but the best is to place the filling in a sleeve.
17. Make several lines at the base until placing a thick cream layer on the Massini.
18. Finally, cover very carefully with the other part of the pionon and cover with the cool yolk. Sprinkle Glass sugar. Traditionally, the yolk coverage is sprinkled with sugar that is then burned with a kitchen torch. But, if you don have, it serves as we teach you. Refrigerate the Massini dessert for a few hours before serving. You can cut it into sections to make an individual massini dessert.
