Dessert-Le Tre Vele
Wafer with mousse of cacioricotta, typical frosting from Amalfi, tomato “San Marzano Miracolo” jelly and chopped hazelnuts.

Ingredients for wafer

100 gr. butter
100 gr. grains of sugar
100 gr. egg white
100 gr. flour 00 type
30 ml. lemon extract

Ingredients for mousse

120 gr. cacioricotta
30 gr. powdered sugar
40 ml. fresh semi-whipped cream

Ingredients for frosting

150 gr. custard
50 gr. fresh semi-whipped cream
10 gr. lemon peel
20 gr. limoncello

Ingredients for tomato jelly

100 gr. tomato “San Marzano Miracolo” (Slow Food)
30 gr. raw cane sugar
40 gr. grains of sugar
1 gr. cinnamon
40 gr. toasted-chopped hazelnuts “Giffoni” (Slow Food)

Method

At first, make the jelly, then go on making the wafer: take an electric beater and start whipping butter and sugar for 5 minutes at medium speed. Then add slowly the eggs white, making the speed less ( don’t whip it totally! ), put in the lemon peel and sifted flour at the end. Keep the dough cold in the fridge for 1 hour about.
Make the mousse: blend cacioricotta, powdered sugar and fresh whipped cream together; add to the frosting: custard, fresh whipped cream, lemon peel and limoncello.
Take the dough out of the fridge, roll your dough out from the center in the shape of a sail. Bake it in the oven at 185°. Place the wafer on the plate, with mousse, frosting and jelly surrounded. Spread the toasted-chopped hazelnuts over at the end and enjoy!