Hazelnut Cups (Coppe Alle Nocciole)
Instructions
Shell the eggs, separating egg whites from the yolks.
Beat the egg whites until fluffy, gradually incorporate the icing sugar, 1 pinch of salt.
Add 1 pinch of cinnamon, hazelnuts, cream, liqueur and, finally, a single egg yolk.
Mix everything with 1 wooden spoon and divide the mixture into 4 bowls.
Put them in the fridge for 1 hour.
When serving, sprinkle cups with cinnamon.
Ingredients and dosing for 4 persons
- 4 eggs
- 70 == G icing sugar
- 150 g of whipped
- 1 pinch of cinnamon powder
- 70 == G Hazelnuts
- 1/2 cup of rum
- 1 == Pto Meeting