Pristine Whipping 35%

MARITOZZO

zabaglione and whipped cream

by Tommaso Foglia

PRISTINE WHIPPING 35% DAIRY

12 pezzi

Ingredients

For the zabaglione creme:

400 g sweet wine or marsala
100 g water
180 g caster sugar
110 g egg yolks
45 g corn starch
2 g of salt

For the maritozzo:

500 g Pristine Whipping 35%
500 g manitoba flour
11 g brewer’s yeast
220 g whole milk
12 g salt
65 g caster sugar
82 g vegetable oil
12 g honey
160 g eggs
1⁄2 vanilla pod
1 orange peel

Pristine Whipping 35% Dairy

Preparation

For the zabaglione creme:

Whip the egg yolks with the sugar, salt and corn starch in a planetary food mixer. Add the liqueur and cook until the mixture thickens. Cool down.

For the maritozzo:

Prepare the dough by placing the flour, yeast dissolved in the heated milk, sugar, honey, eggs and flavourings into the mixer bowl with the hook attachment. Start kneading and slowly pour in the vegetable oil, add the salt and knead for at least 15 minutes. Work it with your hands to form a ball. Cover the bowl with cling film and leave to rise for 2 hours at 28°C or until it has doubled in volume.

At this point, form a loaf and divide the dough into balls of approximately 90 g each
Create the classic oval Maritozzo shape with your hands and place on a baking tray with baking paper.

Leave to rise for another hour or so, brush with mixed egg yolk and Pristine Whipping 35% Cream and bake at 180°C for 25 minutes until golden. Once baked and left to cool, cut them in half lengthwise, opening them like a book. Dab with zabaglione crème and cover with Pristine 35% Whipping Cream, levelling the surface with a spatula.