We are in full autumn tradition and provides lavish banquets of polenta and Osei.
We tend to be animals, but we want to keep alive the traditions of the same and then make the sweet version.
It 's a sponge-shaped dome,
stuffed with 1 / 2 liter cream + a layer of zabaglione cream
covered and decorated with 1 / 2 pounds of marzipan.
The slices of polenta are made from a small sponge cake made separately and stuffed the same way as sweet.
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