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Le ricette di Pierre




hg burro
2.5 hg zucchero
12 tuorli d'uovo sodi
1 po' cioccolato
2--3 bicchierini rosolio
liquore o vino bianco

Pestare nel mortaio il burro, lo zucchero ed i tuorli d'uovo. Far liquefare il cioccolato con il rosolio ed unirlo al composto. Foderare uno stampo con i biscotti bagnati nel liquore o nel vino. Riempire con il composto, ricoprire con biscotti bagnati e mettere in frigo.

Provenienza: Quaderno di casa Magnaghi-Zorzoli 12/12/1992

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