I decided to try preparing specialty of a famous pastry chef. The recipe is challenging but the result is one that really surprises the palate. A perfect match? The one with 'Solamini et Amicis' Passito.

Serves 6
Ingredients: 7 eggs, 420 g icing sugar, 20 g of superfine sugar, 120 g of cacao, 40 g of potato starch, 300 g of cream, 150 g of dark chocolate, 150 g of milk chocolate, 150 g of white chocolate, 6 g of fish-glue.

For first thing prepare the marquise: whip 4 egg yolks with 140 g of icing sugar. Beat 7 egg whites until stiff and add 280 g of icing sugar. Sift 120 g of cacao and 40 g of potato starch. Add yolks to egg whites, with movements from the bottom upwards. Add the mixture of cacao and starch and pour the mixture into a baking sheet lined with parchment paper, spread it with a paddle and bake at 200°C for 9 minutes. Remove from oven, sprinkle with sugar and cut this which is the base of the cake, with the edge of a removable pan for cakes. Reassemble the pan, lined the edges with aluminum foil or better with the acetate tape and place on the bottom the disc of marquise previously cut.
Then proceed with preparation of mousse.
Dark chocolate mousse: whip 100 g of cream. Melt in a water bath 150 g of dark chocolate. Add 1.4 g of fish-glue previously soaked and allow cooling. In a bowl whip 1 egg with melted chocolate. Add 100 g of whipped cream, blending from top to bottom. Pour into the bottom of marquise a layer of dark chocolate and level out. Put in the freezer for about 20 minutes.
Proceed with the preparation of the milk chocolate mousse: whip 100 g cream. In a water bath melt 150 g of milk chocolate. Add 1.6 g of fish-glue previously soaked and allow cooling. So, in a bowl, whip 1 egg with melted chocolate. Add 100 g of whipped cream, blending from top to bottom. Pour this mixture over the solidified layer of dark chocolate mousse, level out and put the pan back in freezer.
The procedure is the same for the white chocolate mousse: whip 100 g cream. Melt 150 g of white chocolate in a water bath. Add 2.4 g of fish-glue previously soaked and allow cooling. Then in a bowl whip 1 egg with melted chocolate. Add 100 g of whipped cream, blending from top to bottom. Pour the mixture over the layer of solidified previous mousse, level out and put again the pan in this case in the refrigerator for 4 hours to cool.
For the service, disconnect the removable edges of the pan, remove the foil or tape and get the slices as desired.
Recommended wine:
 'Solamini et Amicis' Passito Igt Veneto