Cassata
First layer: Beat egg whites until firm peaks form, gradually beat in sifted icing sugar. Fold in lightly beaten egg yolks. Beat cream with almond essence until soft… Read More »
Zabaglione
Combine egg yolks and sugar in top of double saucepan. Beat for a few minutes, off heat, with rotary beater or electric beater until well combined. Put mixture… Read More »
Glazed Oranges
Using a vegetable peeler, peel strips thinly from 2 oranges. Remove any white pith from strips with the point of a sharp knife. Cut strips into thin julienne… Read More »
Sicilian Cheesecake
Crush biscuits finely, add melted butter. Press evenly over base of 20cm (8 in) springform pan. Refrigerate while preparing filling. In a basin, combine cheese, sugar, vanilla and… Read More »
Apple Cream Pie
PASTRY Sift together dry ingredients, add grated lemon rind. With pastry blender or two knives, cut in butter. Beat egg yolk and sherry together. Add to flour mixture,… Read More »
Zuccotto
Cut cake in slices 1cm ( 1/2 in) thick. Cut each slice on the diagonal, as shown, making two triangular sections. Combine brandy and Maraschino. Carefully brush one… Read More »
Chocolate Cream Puffs
Place water and butter in pan, bring to rapid boil. Quickly add sifted flour all at once, stirring until mixture leaves sides of the pan. Remove pan from… Read More »
Zuppa Inglese
This is the famous dessert cake of Italy, made for birthdays and celebrations or just for delicious eating. Literally translated, the name means “English soup”; it is a… Read More »
Cannoli
Giovanni has special metal moulds but we have found cannelloni pasta shells make excellent moulds. Sift 1 cup of the flour into bowl, add egg yolks and rub… Read More »
Coconut Biscuits
Beat together egg yolks and sugar until mixture is creamy. Stir in shredded coconut. Beat egg white until firm peaks form, gently stir into coconut mixture. Drop teaspoonfuls… Read More »
