AMARETTI RIPIENI
FILLED SOFT AMARETTI
Soft amaretti, or amaretti morbidi in Italian, are like little cakes and are not to be confused with the hard, crispy variety of amaretti. Made with ground almonds, they are gluten-free (although always check the packet) and are obtainable in Italian delis or in larger supermarkets. They are delicious eaten on their own; filled with a rich, creamy centre, they also make a lovely, quick dessert. If you can’t find raw pistachios, substitute with walnuts, chocolate chips, candied fruit, or a combination, if desired.
Cooking time: 20 minutes (including prep)
Makes 12–24 (depending on size!)
20 g/¾ oz/2½ tbsp raw pistachios
75 g/2½ oz/⅓ cup ricotta
75 g/2½ oz/⅓ cup mascarpone
15 g/½ oz/1 generous tbsp caster (superfine) sugar
3 tsp Marsala wine, plus extra for brushing
20–24 soft amaretti biscuits (cookies)
a little icing (confectioners’) sugar, for dusting
Toast the pistachios in a dry frying pan (skillet) set over a medium–high heat for a couple of minutes, until lightly toasted. Remove and set aside.
Meanwhile, whisk together the ricotta, mascarpone, sugar and Marsala wine in a bowl, until light and fluffy. Finely chop the pistachios and stir in. Cover with clingfilm (plastic wrap) and place in the fridge.
Using a really good, sharp knife, slice the amaretti horizontally in half, so you end up with a bottom and top of each little cake, keeping any crumbs. Brush each slice with a little Marsala. Take the creamy mixture out of the fridge and stir in the amaretti crumbs. Place a dollop of the cream on the bottom slice of the amaretti and sandwich together with the top half. Arrange on a plate and dust with icing sugar, to serve.
BUDINO AL CIOCCOLATO E LAMPONI
CHOCOLATE AND RASPBERRY POTS
These quick, soufflé-type chocolate puddings are so easy to make, they are almost child’s play. But shhh, don’t tell your guests – they’ll think you’ve been slaving in the kitchen for hours when they taste them! You can prepare them in advance and pop them in the microwave for about 20–30 seconds each, just before serving. Make sure you use good-quality, organic dark (bittersweet) chocolate and fresh raspberries. Simply eat with a spoon, straight out of the ramekin or cup!
Cooking time: 25 minutes
Serves 4
65 g/2¼ oz/4 tbsp butter, plus extra for greasing
125 g/4½ oz/4½ squares dark chocolate, broken into pieces
3 eggs, separated (keep 2 egg yolks, 1 can be saved for later or discarded)
25 g/1 oz/2 tbsp caster (superfine) sugar
a pinch of table salt
100 g/3½ oz raspberries
Preheat the oven to 160°C fan/180°C/350°F/gas mark 4. Lightly grease 4 ramekins or cappuccino cups, place them on a flat baking tray and set aside.
Melt the chocolate pieces and butter in a heatproof bowl set over a pan of gently simmering water. Make sure the base of the bowl doesn’t touch the water.
Meanwhile, in another bowl, whisk 2 egg yolks with 15 g/½ oz/1 generous tablespoon of sugar, until light and creamy.
In another very clean bowl, whisk the 3 egg whites with the remaining sugar and a pinch of salt, until stiff.
Combine the melted chocolate mixture with the egg yolk mixture. Now, fold in the stiffened egg whites, until well incorporated. Pour into the prepared ramekins/cups up to about halfway, gently place 3–4 raspberries in each, pushing them in a little, then pour the remaining chocolate mixture over to cover. Bake in the hot oven for 6 minutes. Remove and serve.
SORBETTO DI FRUTTI DI BOSCO VELOCE
QUICK MIXED BERRY SORBET
Quick and easy to make, this sorbet is made with frozen mixed berries, which are widely obtainable in supermarkets. Alternatively, you can freeze the berries that you pick or grow yourself during the summer – they are always handy to have in the freezer, so you can whip up a healthy dessert at any time. My daughter Olivia loves this idea and makes sorbets of all kinds with different types of frozen fruit. I have given you a few serving suggestions, but you can adapt to whatever you prefer or simply enjoy the sorbet by itself.
Cooking time: 5 minutes
Serves 4–6
500 g/1 lb 2 oz frozen mixed berries
juice of 1 orange
100 g/3½ oz/generous ½ cup caster (superfine) sugar
Serving suggestions:
crushed amaretti biscuits (cookies)
Pavesini biscuits (Italian sponge cookies)
fresh fruit, e.g. sliced kiwi or mango chunks
crème fraîche or extra-thick double (heavy) cream
Place all the ingredients into a food processor and blend until smooth. Serve immediately, with the above serving suggestions or your own ideas.
CREMA DI MASCARPONE CON PERE E NOCI
MASCARPONE MOUSSE WITH PEAR AND WALNUTS
This is a very quick, simple and delicious dessert! The cream is quite indulgent and combines really well with my favourite fruit and nuts: soft, sweet pears and crunchy walnuts. A perfect dinner party dessert, this looks lovely served in glass bowls or glasses.
Cooking time: 10 minutes
Serves 4–6
5 ripe Conference pears, peeled and cored
40 g/1½ oz/⅓ cup walnut halves
250 g/9 oz/1 generous cup mascarpone
250 g/9 oz/1 generous cup soft cream cheese
100 ml/3½ fl oz/7 tbsp double (heavy) cream
25 g/1 oz/2 tbsp caster (superfine) sugar
runny honey, for drizzling
Chop 4 of the pears into small chunks and divide between 4–6 bowls or glasses. Slice the remaining pears into 4–6 pieces and set aside.
Roughly break up the walnuts, keeping 4–6 intact, for decoration. Place the broken walnut pieces in the bowls or glasses with the pears.
In a bowl, combine the mascarpone, cream cheese, double cream and sugar, and mix with a spoon until smooth. Spoon this creamy mixture over the chopped pears and walnuts in the bowls or glasses. Drizzle with a little runny honey and decorate with the remaining pieces of pear and walnuts. Serve immediately, or store in the fridge until required.
MERINGA CON CREMA DI LIMONE E FRUTTI DI BOSCO
MERINGUE NESTS WITH LEMON CUSTARD AND BERRIES
Ready-made meringue nests are widely available and, as they usually have a long sell-by-date, are great to keep in your store-cupboard to use for a speedy dessert. Meringue goes so well with this quick-to-prepare, lemon-infused custard. If you are in a hurry, you could omit the cooling time and just spoon the hot custard onto the nests. They are delicious and look really lovely.
Cooking time: 35–40 minutes (including cooling time)
Makes 6 nests
250 ml/9 fl oz/1 generous cup whole (full-fat) milk
5-cm/2-in piece of lemon peel
1 tbsp limoncello liqueur
3 egg yolks
50 g/1¾ oz/generous ¼ cup caster (superfine) sugar
30 g/1 oz/scant ¼ cup plain (all-purpose) flour, sifted
selection of fresh berries: strawberries, raspberries, blueberries, blackberries
6 ready-made meringue nests
Heat the milk, lemon peel and limoncello in a small saucepan set over a gentle heat – be careful not to boil.
Meanwhile, in a large bowl, whisk together the eggs yolks and caster sugar, until light and fluffy. Whisk in the sifted flour.
When the milk is hot, gradually pour into the egg mixture, whisking all the time. Return the mixture to the pan over a low–medium heat and cook, stirring well with a wooden spoon, until the custard thickens. Pour into a cold dish, remove the piece of lemon peel and leave to cool for about 15 minutes.
Slice the strawberries, if using, and arrange the meringue nests on a large serving plate or board. Once cool, place the custard cream into a piping bag and pipe onto the meringue nests – or you can just spoon it on. Top with the mixed berries and serve.
PESCHE AL PASSITO CON MASCARPONE
PASSITO-INFUSED PEACHES WITH MASCARPONE
For this dish, use the just-ripe, delicious, sweet peaches of early summer, when they are at their best. Delicious served warm, you can also prepare all the ingredients in advance and just heat the peaches through in the liquor before serving. The warm peaches go really well with the mascarpone cream, or you could serve with good-quality vanilla ice cream, if desired. Passito di Pantelleria is an exquisite dessert wine from the Sicilian island of Pantelleria. If you can’t find it, substitute with Vin Santo, Marsala, or another sweet dessert wine.
Cooking time: 20–25 minutes (including prep)
Serves 4–6
6 tbsp Passito di Pantelleria or sweet dessert wine
2 tbsp freshly squeezed orange juice
40 g/1½ oz/scant ¼ cup light brown (muscovado) sugar
4 peaches
150 g/5½ oz mascarpone
20 g/¾ oz/scant ¼ cup icing (confectioners’) sugar, sifted
Combine 5 tablespoons of the Passito with the orange juice and brown sugar, and set aside.
Place the peaches in boiling water for about 30 seconds. Remove with a slotted spoon and plunge straight into ice-cold water to cool them. Once cooled, use a paring knife to peel away the skin, then cut the peaches into segments, about 8 per peach. Place the peach segments into the Passito liquor and leave to macerate for 10 minutes.
Meanwhile, combine the mascarpone, icing sugar and remaining Passito, and set aside.
Place the macerated peaches and their liquor into a small saucepan, bring to the boil and simmer over a medium heat for 5 minutes. Carefully remove the peaches and divide between 4–6 dessert bowls or glasses. Return the liquor to the heat and cook over a high heat for a couple of minutes, until it reduces and thickens.
Top the peaches with dollops of the mascarpone mixture, drizzle over the reduced liquor and serve immediately.
GIRANDOLE ALLA CANNELLA
CINNAMON PUFFS
These are really easy and quick-to-make biscuits (cookies), which can be made at any time, then stored in an airtight container. They are delicious served at teatime. Try to get ready-rolled puff pastry, which will save you time rolling out. The ground cinnamon can be substituted with ground mixed spice.
Cooking time: 30 minutes
Makes about 15
325 g/11½ oz ready-rolled sheet of puff pastry
130 g/4¾ oz/⅔ cup soft light brown (light muscovado) sugar
3 tsp ground cinnamon
1 egg white, lightly beaten
Preheat the oven to 170°C fan/190°C/375°F/gas mark 5. Line a large, flat baking tray (cookie sheet) with parchment paper.
Combine the sugar and cinnamon in a bowl.
Unroll the puff pastry sheet and sprinkle about three-quarters of the sugar mixture all over. Roll the pastry up along the longest side, brush all over with the beaten egg white and sprinkle with the remaining sugar mixture. Cut the roll into approx. 2-cm/¾-in wide rounds, place them on the prepared baking tray and bake in the hot oven for 20 minutes, until golden.
MACEDONIA DI AGRUMI CON YOGURT SPEZIATO
CITRUS FRUIT SALAD WITH A CINNAMON YOGURT
This makes a lovely, healthy dessert, which is full of vitamin C! You can either serve the fruit in a large bowl with the yogurt on the side, for people to help themselves, or you can divide between individual bowls and dollop the yogurt on top. Add more cinnamon if you prefer.
Cooking time: 15 minutes (including prep time)
Serves 4–6
1 yellow grapefruit
1 pink grapefruit
2 oranges
juice and zest of 1 lime
a grating of fresh ginger
1 tbsp runny honey
200 g/7 oz/scant 1 cup plain yogurt
a pinch of ground cinnamon
mint leaves, to garnish
Peel the citrus fruit, removing as much of the white pith as possible, then split into segments and place in a bowl. Combine the lime juice, grated ginger and honey and pour over the fruit. Set aside.
Combine the yogurt and cinnamon. Divide the fruit between 4–6 bowls, top with the yogurt and garnish with lime zest and mint leaves, to serve.
TORTA AL TIRAMISU
TIRAMISU CAKE
This is a twist on the popular Italian dessert. The sponge is a classic pan di Spagna, often the basis of most Italian celebration cakes, which is brushed with espresso coffee and filled with a creamy mascarpone filling. It can be served as an after-dinner dessert or for teatime. If you are not serving it immediately, store it in the fridge until required.
Cooking time: 35–40 minutes
Serves 6–8
For the pan di Spagna sponge:
butter, for greasing the tins
3 eggs
90 g/3¼ oz/scant ½ cup caster (superfine) sugar
90 g/3¼ oz/scant ¾ cup plain (all-purpose) flour, sifted
a pinch of table salt
1 tsp vanilla extract
For the coffee:
150 ml/5 fl oz/scant ⅔ cup espresso coffee
1 tbsp caster (superfine) sugar
1 tbsp Marsala wine, Passito (Italian straw wine), or other liqueur
For the cream:
250 g/9 oz mascarpone
40 g/1½ oz/scant ¼ cup caster (superfine) sugar
2 egg yolks
125 ml/4 fl oz/½ cup double (heavy) cream
2 tbsp Marsala wine, or other liqueur
20 g/¾ oz dark (bittersweet) chocolate, grated, to decorate
Preheat the oven to 160°C fan/180°C/350°F/gas mark 4. Grease and line 2 × 19-cm/7½-in round cake tins (pans) with parchment paper or, for extra speed, use ready-made cake tin liners.
Prepare a pot of espresso coffee, take off the heat and set aside.
For the sponge, whisk the eggs and sugar together in a large bowl for about 5 minutes, until light and fluffy and the sugar has dissolved (to help speed up the process, add a drop of hot water). Fold in the flour, salt and vanilla extract. Pour into the prepared tins and bake in the hot oven for 17–20 minutes. Insert a skewer into the sponge to test it; if it comes out clean, the cake is done. Set aside to cool a little in the tins.
Meanwhile, combine the cooled espresso coffee, sugar and Marsala and set aside.
For the cream, whisk together the mascarpone, sugar, egg yolks and double cream in a bowl, until light and fluffy. Fold in the Marsala wine just before assembling the cake to avoid splitting the mixture.
Remove the sponges from the tins while still warm, but cool enough to handle. Remove the parchment paper/tin liners and, using a pastry brush, brush the coffee mixture over both sides of the sponges. Leave to soak in for about 5 minutes. Spread one of the sponges with about half of the cream mixture and sprinkle with some of the grated chocolate, then sandwich with the top layer of sponge. Spread the remaining cream over the top and sprinkle with the last of the chocolate.
TIRAMISU ALLE FRAGOLE DI ADRIANA
ADRIANA’S STRAWBERRY TIRAMISU
Light and summery, this is my sister’s tiramisu recipe that she often makes for family occasions. It’s perfect for kids, as it contains no coffee (and the alcohol is optional!) but is packed with lots of healthy fruit. You can serve it immediately or make it in advance and store in the fridge, if you prefer.
Cooking time: 25–30 minutes (including prep)
Serves 6
700 g/1 lb 9 oz strawberries, hulled
juice and zest of 1 lemon
1 tbsp limoncello liqueur (optional)
4 tbsp, plus 80 g/2¾ oz/scant ½ cup caster (superfine) sugar
4 egg yolks
200 g/7 oz/1 cup mascarpone
250 ml/9 fl oz/1 generous cup thickened double (heavy) cream
300 g/10½ oz savoiardi sponge fingers (ladyfinger biscuits)
100 g/3½ oz mixed berries
fresh mint (optional)
Roughly chop 500 g/1 lb 2 oz of the strawberries and combine with the lemon juice, limoncello (if using) and the 4 tablespoons of sugar, cover with clingfilm (plastic wrap), and place in the fridge while you prepare the creamy filling.
Whisk the egg yolks and 80 g/2¾ oz/scant ½ cup of sugar, until light and creamy. Add the mascarpone and continue to whisk until well amalgamated and creamy. Stir in the double cream and mix well with a spoon. Store in the fridge while you prepare the strawberry sauce.
Take the macerated strawberries out of the fridge and blend until smooth.
Line a deep serving dish or trifle bowl with a little of the creamy mixture. Dip the savoiardi into the strawberry sauce and arrange over the top of the creamy mixture. Spread more of the creamy mixture over the sponge fingers and continue making layers like this, until you have finished all the ingredients, ending with a cream layer. Decorate the top with the remaining whole strawberries, the mixed berries and a few sprigs of fresh mint if you have it. You can serve immediately, if wished, or pop it back in the fridge until you are ready.
