The recipes


Zabaione and Parisian Black Cherry Cupcakes


Ingredients: 9 x 80 g portions


Prepare the sponge cake and place it in the small baking cups, bake and let cool. Separately, prepare the mousse with 125g of Dolcefreddo, 375g of cream and 50g of Zibibbo Zabaglione Paste. Keep in
the refrigerator until the time to serve. Garnish the sponge cake and complete with one Parisian for each cupcake.