Lovissimo cake

Whisk the egg whites with sugar until get a stiff foam. Add icing sugar, almond flour and plain flour and mix it all together. Bake at 165°C for 20-25 minutes.

Melt the chocolate with butter at 42°C. Add almond paste and mix. Finally add the crispy flakes. Pour the ready mixture onto the pre-baked dacquoise and refrigerate.

Heat the raspberry puree with sugar (1) to 115°C. Add frozen raspberries. Mix until raspberries are thawed and add the pectin mixed with sugar (2). Boil it again and add corn starch dissolved in water. Boil for one minute, add chopped fresh basil, pour in moulds and freeze.

Soak gelatine in cold water. Blend all ingredients together, adding soaked gelatine at the end. Pour the mixture into the mould and bake at 90°C for approx. 1 hour.

Soak gelatine in cold water. Boil the milk with sugar. Add the egg yolks and cook at 85°C, stirring constantly. Blend in the cocoa butter and add soaked gelatine. Add Philadelphia cream cheese and mix well. When the mixture is at 27°C, combine with the whipped cream.