On the occasion of the holiday season, Pastry Chef Ludovica Dellaria of the 2026 Michelin Starred Serrae Villa Fiesole Restaurant, under the expert direction of Executive Chef Antonello Sardi, has created a dessert that promises to delight the most discerning palates.
This extraordinary dessert, a symphony of flavors and textures, combines the rich creaminess of gianduia, the crunchiness of walnuts and the exotic freshness of mango, all accompanied by irresistible hazelnut brownies.
A masterpiece of haute patisserie that celebrates Christmas with a touch of originality and sophistication, perfect to make any holiday table even more special. Let’s discover together the wonders of this dessert that will win everyone’s heart and palate.
Ingredients for 10 pax
For the hazelnut brownies
-150 grams of soft butter
-100 gr of melted dark chocolate, not hot
-120 gr of eggs
-120 gr of granulated sugar
-75 gr 00 flour
-100 gr walnuts
Create an emulsion with the butter and melted chocolate,meanwhile whip eggs and sugar in planetary mixer until frothy. Once whipped, add the butter and chocolate emulsion in a trickle. Once the mixture is smooth incorporate the flour and finally the walnuts. Bake in the oven for 20 minutes at 170 degrees.
For the hazelnut cream cheese
40 gr of egg yolk
20 gr sugar
100 gr of milk
100 gr of cream
120 gr of milk chocolate
13 gr of hazelnut paste
-1 sheet of gelatin softened in cold water
With the first four ingredients make a custard. When it reaches 82 degrees pour over the chocolate and hazelnut paste and emulsify then add the gelatin and emulsify again. Let stand overnight in the refrigerator.
For the mango sorbet
-250 gr mango reduced to puree
-60 g sugar
-50 gr water
Juice and zest of one lime
Make a syrup with water and sugar then add the mango puree and juice and zest of the lime,emulsify and freeze overnight
Serve your brownies with spikes of creamy hazelnut, fresh raspberries, mango cubes and alongside the mango sorbet.
This dessert is also available at Serrae Villa Fiesole restaurant.