Zombie Millefoglie with Pavesini

To prepare the Zombie Millefoglie with Pavesini, start with the sponge cake: in a bowl, pour the flour, potato starch 1 and pistachio flour 2. Mix to combine the powders 3.

Preheat the oven to 160°C in static mode. Break the eggs and place them in the bowl of a stand mixer, then start whisking them with the whisk at moderate speed, adding the salt and sugar 4. Continue whisking until the eggs have tripled in volume and you have obtained a homogeneous and creamy mixture 5. Stop the stand mixer and sift the powder mixture directly into the bowl 6.

Gently incorporate with movements from the bottom up using a spatula, to avoid disassembling the mixture 7. When you have obtained a homogeneous dough 8, butter and line a 30x40 cm baking sheet with parchment paper. Pour the dough here and level it with a spatula 9. Bake the sponge cake in a preheated static oven at 160°, on the middle shelf, for about 40-50 minutes.

In the meantime, prepare the syrup: put the orange zest in infusion in the water for about an hour 10. When the sponge cake is ready, take it out of the oven and let it cool completely before removing it from the mold 11. Then place it on a wire rack to complete the cooling. Cut 8x8 cm squares with a knife 12.

After the infusion time, complete the syrup: transfer the water with the zest to a saucepan, add the sugar 13, turn on the heat and, when the sugar has completely dissolved, remove from the heat and let it cool 14. Once cold, filter it and set it aside. Take care of the ganache: chop the chocolate with a knife 15.

Heat the cream, add the instant coffee 16 and stir to dissolve it 17 18.

Pour the hot mixture over the chopped chocolate 19 and stir 20 until you get a homogeneous and smooth sauce 21.

Transfer the ganache to a large baking sheet 22, cover with plastic wrap in contact 23 and let it cool at room temperature for about 1-1.5 hours. Transfer the cream to a pastry bag with a smooth nozzle with a diameter of 1 cm. You are ready to assemble the dessert: brush the sponge cake squares with the syrup 24.

Squeeze a dollop of ganache on the bottom of the plate 25 and place a square on top, this way it will stay firmly in place 26. Now cover the entire surface with the ganache 27.

Place 3 cocoa Pavesini on top of the cream 28 and apply the eyes 29. Finally, sprinkle the plate with chopped pistachios. The Zombie Millefoglie with Pavesini is ready for the party 30!