Sunday, what’s better than a crostata for breakfast?

The dessert by IFSE consists of a caramelized white chocolate whipped ganache, sablè with grapefruit peel, frangipane, and grapefruit and honey gelè


Domenica is the recipe by Robinson Trevisan, for our webzine “Pasticceria Internazionale”, in collaboration with IFSE, culinary institute in Piobesi Torinese, Italy.
“The dessert comes from my memory associated with coffee aroma,” chef explains. “Upon entering the kitchen, I would always find my mom with her coffee-milk cup of and my dad with his grapefruit. I try to evoke memories of my Sunday breakfast, with the flavors of coffee and grapefruit”.

The dessert consists of a caramelized white chocolate whipped ganache, sablè with grapefruit peel, frangipane, and grapefruit and honey gelè


Whipped ganache                       

38 g Cream 35%
8 g Milk
5 g Filtered coffee
9 g Glucose syrup
43 g Caramelized white chocolate
1 g Jelly
91 g Cream 35% (2)

Heat the cream, coffee, milk, and glucose syrup until they begin to steam. Meanwhile, hydrate and activate the jelly (usually brought to 60°C). Then pour the hot cream with jelly over the chocolate in order to melt it and blend it with an immersion blender, being careful not to create bubbles. Lastly, add the chilled cold cream (2) and mix further. Once you have a smooth mixture, refrigerate it and let it rest overnight. Before serving the dessert, whip the ganache with a whisk and pipe it onto the tart using a piping bag.

Samblé shortbread                 

137 g W120 Flour
69 g Butter
1 g Salt
14 g Egg yolk
8 g Filtered coffee
3 g Spent coffee
2 g Grapefruit zest
69 g Icing sugar

Put the flour, cold butter, salt, and grapefruit zest in a planetary and mix using the paddle attachment. Once you have obtained a sandy mixture, gradually add the egg yolk, filtered coffee, and spent coffee.
Once the liquids have been absorbed, add the icing sugar all at once and continue to mix until you obtain a dough, which will be wrapped in a plastic wrap and refrigerated later. Once the dough has chilled, roll it out thinly (about 2 mm), cut it into tart rings, and place them back in the refrigerator.

Almond frangipane            

81 g Sugar
51 g Butter
52 g Wholr eggs
34 g Egg yolk
15 g Flour
68 g Almond powder

In a planetary, add softened butter and sugar, then beat with a whisk, then, gradually add the egg yolks and whole eggs while the mixer is in motion. Once the liquids are incorporated, add the sifted powders, being careful not to deflate the batter. Transfer the frangipane to a piping bag, fill the tart shells up to 3/4 full, and bake at 170°C for about 25 minutes. The baking will be complete when the pastry and frangipane will get fully golden brown.

Grapefruit and honey gelè                   

150 g Grapefruit juice
20 g Honey
50 g Sugar
5 g Jelly

Bring all the ingredients to a boil in a saucepan and then transfer to the refrigerator. Once the gelè has completely set, blend it and pour a few drops over the whipped ganache.


                                                                                   Robinson Trevisan
Ph Saverio Pisano
for IFSE, Culinary Institute (Turin, Italy)





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