There are flavors that remain etched forever. It is the memory of the senses, a ploy of the mind to relive the emotions from long ago.
Just close your eyes, bring the spoon to your mouth and … pure emotion!
Let’s find out together the recipe of one of the “cult” desserts of the Hotel Sassongher, particularly loved by our Guests: The Sassongher Dome. Try it too. It’s a joy of the senses!
Hotel Sassongher. Far but close.
In these times of covid-19 emergency, where restrictions and our sense of responsibility ask us to stay at home, our wonderful staff is close to all the Guests and Friends. From far but close.
That’s why we have chosen to share little life stories from the Hotel Sassongher that we our Staff have personally choosen to share with you all. Wherever you are.
Experience the Hotel Sassongher through its beating heart. The People.
Looking forward to seeing you soon. Happier than ever. #together we can.
Cupola-Dome Sassongher. An excellent dessert.
Serves 6 people
Cocoa Sponge Cake
- 5 medium eggs
- 150g sugar
- 120g all-purpose flour
- 30g unsweeted cocoa powder
Whisk the eggs and sugar together at high speed cwith an electric whisk until the mixture becomes frothy and firm. Add the sifted flour and cocoa together and gently add to the mixture by hand with the classic movement from the bottom up.
Fill into a 20 cm round mold previously buttered and floured.
Cooked in a ventilated and preheated oven at 165 degrees for about 20 minutes.
Ice cream with mascarpone and hazelnuts (Parfait)
- 80g pasteurised egg yolk
- 80g pasteurised egg white
- 250g cooked sugar at 112 degrees
- 80g fine sugar
- 1/2 liter fresh whipping cream
- 150g mascarpone
- 20g hazelnut paste
- 1/2 liter of water
- 300g of sugar
- 150g unsweetened cocoa powder
- 10g corn flour
Cook 250 g of sugar and use a digital thermometer to bring it to a temperature of 112 degrees centigrade (not more). Let the temperature drop a little and add it to the egg yolks and with the help of a whisk, start whipping in a water bath until you have a firm and frothy consistency. Remove from the water bath and wait until it becames cold. Add the mascarpone and the hazelnut paste. Incorporate the whipped egg whites with 80g of fine sugar and finally add the whipped cream.
Construction of the sweet “Dome”
At this point we assemble the “Dome” in a sphere-shaped bowl, starting with strips of sponge cake alternating with the frozen ice cream until the “sphere” is completed. Store in the freezer for a minimum of 4 hours.
Then turn the cake out onto a wire rack and start glazing the cake with the icing by boiling all of the ingredients for 1 minute, taking care to stir often and wait for the icing to cool completely (if you do it before it is even better !!!). The dessert can be served from both the fridge or the freezer.
And now, enjoy your delicious dessert!
Your Hotel Sassongher Chef, Raffaele Mattera.
Dome Sassongher Dessert,
by Chef Raffaele Mattera.
Hotel Sassongher, Corvara – Dolomites.
Hotel Sassongher. #foodemotions.
Food brings people together, creates culture, makes life beautiful. Food creates emotions.
We at Hotel Sassongher strongly believe in the importance of the food. By choosing the best raw material and the right people in the kitchen who love their job.
Thus the “masterpieces” are born, like the “Cupola Sassongher – Dome Sassongher”. Our excellent dessert. Try it now!
We can’t wait to let you taste the original version by Chef Raffaele Mattera!