Crumbled with Rossana cream Mini panettone zuccotti with coffee custard

Execution
easy
Preparation time
20 min
Cooking time

35 min

Portions

8

How to prepare: Crumble with Rossana cream

Preparation Crumbled with Rossana cream - Phase 1

Preparation Crumbled with Rossana cream - Phase 1

The preparation of the Rossana crumble with cream is very simple. In the bowl of the planetary mixer (or alternatively in a food processor with metal blades, in this case proceeding in pulses) collect the butter into cubes together with the sugar and work at low speed with the leaf. Add the eggs and mix quickly.

Preparation Crumbled with Rossana cream - Phase 2

Preparation Crumbled with Rossana cream - Phase 2

Add the grated lemon zest, flour, baking powder and work just enough to obtain a crumbly mixture.

Preparation Crumbled with Rossana cream - Phase 3

Preparation Crumbled with Rossana cream - Phase 3

Grease and flour a 22 cm diameter circular mold and arrange half of the crumb mixture on the base so as to cover it evenly. Spread the Rossana cream on top in spoonfuls, starting from the center and taking care to get to about 2 cm from the edges. Add the chocolate chips distributing them evenly.

Preparation Crumbled with Rossana cream - Phase 4

Preparation Crumbled with Rossana cream - Phase 4

Cover with the remaining mixture and bake in a preheated oven at 180 ° for about 30-35 minutes.

Preparation Crumbled with Rossana cream - Phase 5

Remove from the oven and let the crumbled with Rossana cream cool completely before gently turning it out of the mold and serving.

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