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Ciocco lampo

with Pristine Hulalà Classic and Pristine Hulalà Platinum

By Marco Battaglia

Professional pastry chef at the “Marlà” pastry shop in Milan


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  • Eggs g 300
  • Egg yolks g 150
  • Sugar g 280
  • Vanilla pod 1
  • White flour g 280
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Vanilla syrup
  • Water g 300
  • Sugar g 200
  • Vanilla liqueur g 50
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Crème patisserie
  • Milk g 500
  • Lemon zest g 2
  • Vanilla pod ½
  • Rice starch g 20
  • Corn starch g 20
  • Sugar g 120
  • Egg yolks g 150
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White chocolate mousse
  • Crème patisserie g 330
  • White chocolate g 280
  • Vanilla pod 1
  • Gelatin g 3
  • Water g 15
  • Pristine Hulalà Classic g 550
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Raspberry jelly
  • Raspberry purée g 200
  • Sugar g 40
  • Gelatin powder g 7
  • Water g 35
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  • Pristine Hulalà Platinum q.b.


  1. Sponge
    Pour the eggs and egg yolks, sugar and vanilla pulp into a stand mixer fitted with a whisk. When it is all whipped, drizzle over the sifted flour. Pour the sponge into an 18 cm diameter steel ring and bake at 180°C for approximately 25 minutes. Vanilla syrup Bring the water and sugar to the boil, turn off the heat and add the vanilla liqueur.
  2. Crème patisserie
    Bring to a boil the milk with the lemon zest and vanilla pod, removing the pulp which will be added later. To one side mix the rice starch, corn starch, sugar, egg yolks and vanilla pulp. When the milk starts to boil, strain and pour into the sugar and egg yolk mix, put back on the heat and cook at 82°C.
  3. White chocolate mousse
    Heat the crème patisserie to 30°C, incorporate the vanilla pulp, and the white chocolate at 45°C, then blend with a hand blender for one minute. Add the dissolved gelatin. Finally, incorporate semi-whipped Hulalà Classic.
  4. Raspberry jelly
    Heat the raspberry purée with the sugar to approximately 30°C, incorporate the dissolved gelatin, blend well and strain into a 16 cm diameter steel ring. Blast chill.
  5. Assembly
    Make two sponge slices, add an initial layer of sponge to a steel ring, and soak with the syrup. Pour in half of the mousse, add the gelatin, and finally the other half of the mousse. Blast chill. Smooth and cover the cake with Hulalà Platinum, and garnish with raspberries and white chocolate curls.

Trivia and tips

Hulalà Platinum. This vegetable cream is the best one in the range for creating sophisticated, long-lasting decorations. Ideal for creating wedding cakes and cakes for special occasions in general, Hulalà Platinum's distinctive traits are its flavour and brilliant white colour. The end product can be frozen and thawed with no risk of the surface cracking or breaking.