DOLCI

◁ SAVOIARDI

Sponge fingers Italian style

PER 4 AMICI

• 4 eggs
• 75g (⅓ cup) granulated sugar
• 75g (½ cup) plain flour
• Icing sugar QB
• 1 pinch of salt

1Separate the egg whites from the yolks. Put the yolks in a bowl, along with 25g (⅛ cup) granulated sugar. Whisk them to obtain a smooth, even texture.

2In another bowl, use a hand mixer to beat the egg whites, along with the pinch of salt. You don’t have a hand mixer? Ask a neighbour to lend you theirs, or, if you feel up to it, you can whisk the egg whites by hand. Either way, you’re looking for stiff peaks.

3Use a spatula to gently fold half of the flour and half of the egg whites into the sugary yolk mixture; repeat this process with the rest of the flour and egg whites.

4Put the mixture in a piping bag (or a freezer bag with the corner cut off, watch out MacGyver!). Pipe out round sausages of dough around 10cm (4in) long. Make sure to pipe them spaced well apart, otherwise they’ll merge into one nice big cake.

5Sprinkle the icing sugar on top and put into an oven heated to 160°C fan/180°C/350°F/GM 4 for 10 minutes. Once the sponge fingers are cooked, remove them from the oven and leave to cool at room temperature. These delicious golden savoiardi will fill your kitchen with a lovely aroma. The smell of an Italian holiday without even leaving your home!

◁ TIRAMISÙ AL PISTACCHIO

Our pistachio version of the classic

PER 6 AMICI

(although we advise you to invite fewer people so you can have some leftovers for the following day)

• 25 savoiardi, aka sponge fingers (see the previous recipe if you fancy making them yourself)
• 500g (2¼ cups) mascarpone
• 500ml (2 cups) double/whipping cream
• 4 egg whites
• 90g (scant ½ cup) granulated sugar
• 15g (2oz) icing sugar
• 180g (6½oz) pistachio paste (available in all Italian delis: 80g (3oz) go into the cream you’re going to make, the other 100g (3½oz) into the coulis)
• 300ml (1¼ cups) Baileys
• 200ml (¾ cup) unsweetened condensed milk
• 300ml (1¼ cups) water

1Arrange the pistachios on a baking tray and put them into an oven heated to 160°C fan/180°C/350°F/GM 4 for 10 minutes. The idea is to make them lovely and golden. Once they are ready, remove the baking tray and set aside.

2Now turn to the preparation of the coulis by putting 100g (3½oz) of the pistachio paste, the icing sugar and the condensed milk into a bowl. Combine them to obtain a smooth, glossy cream. Set aside.

3Put the Baileys into a bowl with the water (at room temperature) then pop the bowl into the fridge. Whisk the egg whites and the granulated sugar in another bowl using an electric hand mixer (or a hand whisk, if you’re feeling fit). You’re aiming for an even consistency.

4Add the mascarpone and the cream then whisk some more, until the mixture is as smooth as an Olympic ski run. Add the remaining 80g (3oz) of pistachio paste and beat some more, this time using a rubber spatula.

5Now dip your sponge fingers into the cooled bowl of Baileys, on both sides, and then arrange them side by side in a baking dish (designed for around 6 people). Pour half the cream and some of the coulis on top. Scatter over some toasted pistachios, then repeat with a new layer of both the cream and the coulis, finishing off with a lovely crust of toasted pistachios. Put this naughty treat in the fridge for at least 4 hours (all good things come to those who wait). E buon appetito!

◁ PASTICCIOTTI PUGLIESI

Golden shortbread biscuits with vanilla-lemon cream filling and black cherries

FOR 12 PASTICCIOTTI

• 500g (1lb 1¼oz) shortcrust pastry (we show you how to make a superb version for yourself on this page)
• 800ml (3⅓ cups) milk
• 200ml (¾ cup) double/whipping cream
• 10 eggs
• 150g (⅔ cup) sugar
• 80g (⅔ cup) cornflour
• 1 vanilla pod
• Zest of 2 lemons
• Wild black cherries QB
• Butter QB

1Mix the cornflour into 100ml (⅓ cup) of the milk in a bowl (you may have to use your hands to break down any lumps). Once this paste is totally smooth, mix in 10 egg yolks and then set aside. If you don’t know what to do with all those leftover egg whites, check out a cracking recipe for meringues. Go on, you deserve it.

2Heat the remaining 700ml (3 cups) of milk in a saucepan with the cream, sugar, vanilla pod and lemon zest. As soon as the milk starts to boil, pour it over the cornflour and egg mixture, stir then pass through a sieve to obtain a lovely smooth cream. Pour this cream into a saucepan and heat gently, stirring continuously, until the cream thickens. Remove from the heat and add a knob of butter. Cover with clingfilm (in direct contact with the cream) and set aside.

3Use a rolling pin to spread out the shortcrust pastry on a lightly floured work surface until it is 3–4mm (⅛in) thick (take care not to overwork the pastry). Cut it into rectangles of around 8 x 3 cm (3 x 11/5in) and put them into small buttered moulds (for tartlets or macaroons – make sure the pastry pieces fit the moulds, right up to their edges) and perforate the bottoms with a fork. Fill the moulds with the cream and a few cherries, then seal them with another (slightly thinner) sheet of pastry. Make 3 small incisions on the top with a knife. Use a brush to spread the remaining egg yolk on top to give the cooked pastry a pretty glaze.

4Put the moulds in an oven heated to 160°C fan/180°C/350°F/GM 4 for 15–20 minutes then leave to cool at room temperature. Take these little sweet treats to the table and enjoy how much nicer everyone is after having a bite.

◁ CHOCO-LOVER CRUMBLE

Crazy chocolate crumble

PER 6 AMICI

• 2 eggs
• 160g (5½oz) softened butter (i.e., at room temperature, so you can easily knead it into the flour) plus a knob of butter for the dish
• 120g (½ cup) sugar
• 500g (4 cups) plain flour
• 500g (2¼ cups) chocolate spread (we strongly advise you to buy the runniest you can find)
• 2 tsp baking powder
• Salt QB

1Mix the flour, salt and baking powder in a large bowl. Using your fingers (grab the kids if they’re around, as they’ll find it fun getting their hands dirty) add, in the following order: sugar, butter and eggs. Roll your sleeves up, and get stuck in. The idea is to rub these ingredients together to form small crumbs. Leave these to rest in the fridge for about 30 minutes.

2Take a baking dish (or any similar, fairly shallow dish that will feed 6 people) and grease the bottom thoroughly with butter to ensure that none of the crumble sticks. Spread half of the crumbs uniformly on the bottom of the dish and squash them (again with the help of kids, if possible – this is an ideal teatime recipe) to form a compact layer (you will thank us for this tip when it comes to serving). Put the dish in the fridge for around 10 minutes.

3Next, distribute the chocolate spread generously over the top, before adding a final layer with the remaining crumbs. No need to squash anything this time – just leave them as they are.

4Put the dish back into the fridge for a further 20 minutes, then transfer the crumble to an oven heated to 160°C fan/180°C/350°F/GM 4 for around 25–40 minutes (the timing will greatly depend on your oven). The crumble is ready once it’s turned a lovely golden colour. Head for the kitchen table with a big cup of tea and any ravenous gremlins ready to lick their plates clean. We’ll leave you to enjoy yourselves.

◁ CIAMBELLINE AL VINO

Shortbread biscuits with Chianti

Our only piece of advice is to invite loads of friends over to enjoy them.

FOR 30 BISCUITS

• 500g (4 cups) plain flour
• 150g (⅔ cup) muscovado sugar (although ordinary brown sugar will do just fine, too)
• 300g (1¼ cups + 2 tbsp) granulated sugar
• 135ml (½ cup) Chianti (or any other red wine you fancy)
• 25g (⅞oz) aniseed
• 10g (2 tsp) baking powder
• 125ml (½ cup) sunflower oil

1Mix the flour, muscovado sugar, baking powder and aniseed in a bowl. Work the mixture with your fingers – that’s half the fun. Then add the oil and wine (while helping yourself to a little glass) and continue mixing. You’re looking for a smooth, even dough but don’t overwork it, otherwise you won’t be able to make nice shapes for the biscuits.

2Form little sausages with the dough then close them in on themselves to create mini-doughnuts. Now dip these little rings into a bowl of granulated sugar and lovingly place them on a baking tray.

3Bake them in an oven heated to 140°C fan/160°C/325°F/ GM 3 for 20–30 minutes. They must be slightly browned – use your judgement. Leave to cool at room temperature, ideally close to an open window. Watch out for birds – they might be hungry too!

◁ BEIGNET AND THE JETS

Chubby Venetian beignets

PER 6 AMICI

• 500g (2 cups) cow’s milk ricotta
• 3 eggs
• 200g (generous 1⅓ cups) plain flour
• 60g (4½ tbsp) granulated sugar, plus a bowl of sugar as a dip for the cream puffs
• 5g (1 tsp) baking powder
• Zest of 1 orange
• 10ml (2 tsp) Pastis
• Sunflower oil QB

• 5 egg yolks
• 100ml (¾ cup) double/whipping cream
• 75g (⅓ cup) sugar
• 1 vanilla pod
• 1 knob butter
• Zest of 1 lemon

1If you want to strictly follow the rules (you goody two-shoes), 2 hours before preparing the dish itself, drain the ricotta in a clean tea towel. The aim? To drain as much liquid out of the cheese as possible. Once you’re ready to start, put the ricotta in a bowl with the eggs, sugar, orange zest and Pastis and combine them with an electric hand mixer (or a hand whisk, if you’re very strong or have no other option) to obtain a smooth, even dough.

2Meanwhile, combine the flour with the baking powder then sieve them over the dough. Continue whisking and try to remove any lumps. When this mixture is nice and smooth, transfer it to a piping bag and keep it in the fridge for at least 1 hour.

3Mix 50ml (3½ tbsp) milk with the cornflour in another bowl (still watching out for lumps). Once this mixture is smooth and even, add the egg yolks and stir them in; set aside. Heat the remaining 350ml (1½ cups) milk in a saucepan, along with the cream, sugar, vanilla and lemon zest. As soon as it starts to boil, pour it (still hot) over the cornflour mixture and stir it in, then strain the liquid into a saucepan. Simmer over a low heat, stirring continuously, until the mixture starts to thicken. Once it is nice and thick, remove from the heat and add a knob of butter. Cover with clingfilm (keep it in direct contact with the cream). Set aside.

4Squeeze out small balls (around 3cm/1¼in long) of the ricotta mixture with the piping bag then plunge these into a heavy-bottomed saucepan of boiling oil (around 165°C /330°F) and cook until they are nicely browned. (If you have no piping bag, you can use 2 teaspoons instead. Fill one with dough, and then use the back of the other to scrape it into the hot oil. Easy peasy!).

5Drain on a sheet of kitchen paper to remove any excess grease. Then use a small syringe (or another piping bag) to stuff these plump fritters with the pastry cream. Finally, roll these golden balls into the bowl of sugar so they’re naughtier than ever.

◁ JACQUEMOUSSE

Chocolate mousse with fior di sale and olive oil topping

PER 6 AMICI

• 200ml (generous ¾ cup) double/whipping cream
• 75ml (⅓ cup) whole milk
• 5 egg whites
• 3 egg yolks
• 85g (4 tbsp) honey
• 180g (6½oz) dark chocolate
• 125g (4½oz) milk chocolate
• Chocolate flakes QB
• 1 tsp extra-virgin olive oil (ideally, infused with a spicy or fruity flavour, according to taste – you will notice the difference)
• 1 pinch of salt
• Fior di sale QB

1Heat the milk, cream and honey in a saucepan. Meanwhile, melt the 2 types of chocolate in a bain-marie. When they have completely melted, add the egg yolks (make sure that they are at room temperature, not cold) and whisk in. Pour the chocolate mixture into a stainless-steel bowl and then add the cream, milk and honey mixture.

2Whip the egg whites with a pinch of salt. Once the egg whites are stiff, add them to the other ingredients in the bowl in 2 stages (it is important not to beat the air out of the egg whites), using a spatula to gently fold in then leave to rest:

All night, if you’re sufficiently organized to prepare a meal the day before you serve it.

For 4 hours, if you’re sufficiently organized to prepare a meal a few hours before you serve it.

For as long as you can, if you’re pushed for time and have only just started to prepare the dessert when your guests arrive. In this case, be creative and drag out the aperitivo, serve 3 helpings of the main course and show your holiday photos. A good mousse must be allowed to rest.

3Just before serving, add a few drops of your wonderful infused oil, a few pinches of fior di sale and a scattering of chocolate flakes. Grazie e basta, you are perfect, and so is your mousse.

HOW TO PRONOUNCE THE NAMES OF ITALIAN PRODUCTS

As there are lots of Italian words in this book, we asked our Chef Filippo to help you pronounce them properly. It’s time to become bilingual, or try to be. How do we really say ‘bruschetta’, ‘focaccia’ and ‘funghi’?? Well, listen to Filippo’s dulcet tones and repeat after him:

◁ SIMPLY THE ZEST

Lemony almond cake with raspberry topping

PER 6 AMICI

• 4 eggs
• 120g (8½ tbsp) butter
• 60g (7 tbsp) potato flour or cornflour
• 180g (1¼ cups) almond flour
• 130g (scant ⅔ cup) sugar
• 8g (1¾ tsp) baking powder
• 100g (3½oz) white chocolate, chopped (leave the bar in the fridge overnight, or in the freezer for 10 minutes, if you didn’t read through the recipe yesterday)
• Zest of 2 lemons (unwaxed – we care about your health)
• Juice of ½ lemon

1Whisk your eggs and sugar in a bowl until thickened and light (ideally with an electric mixer, but a whisk plus a strong bicep will also work). Melt the butter (easy does it, not too hot; Chef Monia has advised that this cream is delicate, we don’t want it to split or scramble) and slowly pour it over the eggs.

2Add the potato flour and the baking powder, followed by the lemon zest and the almond flour. Pour in the lemon juice and mix everything together to obtain a smooth, even dough. Add the pieces of chilled white chocolate and stir them into the dough with a spatula.

3Transfer the dough to a buttered mould 24cm (9½in) in diameter. Put it into an oven heated to 150°C fan/170°C/340°F/GM 4 for 30 minutes. (Don’t forget to prick it with a metal skewer to test when its ready.) Meanwhile, make the raspberry topping. First, heat the raspberries with the lemon juice in a saucepan. Mix the sugar with the pectin and add it to the fruit once it has been reduced to a stew (at a temperature of around 40°C/104°F). Blend. Bring the fruit to the boil again (for 2 minutes), then transfer it to a bowl and cover it with clingfilm in direct contact with the topping. Make sure that you stir the fruit mixture thoroughly before spreading it over the top and sides of the cake. Serve your masterpiece on a pretty cake stand; it’s perfect as a sweet-treat for breakfast or teatime, or with ice cream as a pudding. Monia Lisa, it’s beautiful.

◁ XXL CHOCOLATE COOKIES

PER 6 AMICI

(2 or 3 biscuits per person, or 18 biscuits just for you)

• 90g (¾ cup) cocoa
• 450g (15¾oz) dark chocolate, chopped (first, leave the bar in the fridge overnight, or in the freezer for 10 minutes if you didn’t read through the recipe yesterday)
• 450g (15¾oz) softened butter (i.e., at room temperature, so you can easily knead it into the flour)
• 3 egg yolks
• 600g (4⅔ cups) plain flour
• 360g (1½ cups) muscovado sugar (unrefined brown sugar)
• 15g (scant 1 tbsp) bicarbonate of soda
• 10g (2 tsp) fior di sale

1Preheat the oven to 160°C fan/180°C/350°F/GM 4. Put the flour, cocoa, bicarbonate of soda and sugar in a bowl and combine them with your fingers. You want to end up with a fine crumble mixture free of any lumps.

2Make a small crater in the middle of the bowl, add the egg yolks and softened butter. Rub these with the flour mixture, using your fingers, until you obtain a smooth, even dough. Make sure to use your fingertips only, so your hands don’t warm the dough.

3Add the chopped dark chocolate and stir it into the dough (it’s totally fine if the dough isn’t completely smooth, just don’t let it get too warm).

4Divide this mixture into small balls about 4cm (1½ in) in diameter (let’s say a minimum of 55g/2oz, but above that, it’s up to you – they’re your cookies), place on a lined baking tray and sprinkle a pinch of salt on each one.

5Transfer the balls to the oven. After 10 minutes, squash them flat, then return them to the oven for a further 5 minutes. The cookies should have a soft centre. Don’t worry if they look partially uncooked when you take them out of the oven. Once they cool, you’ll thank us.

◁ PANNA WINTOUR

Panna cotta with verbena and citrus fruits

PER 6 AMICI

• 1 litre (1qt) double/whipping cream
• 50g (¼ cup) granulated sugar
• 10g (2 tsp) pectin
• Zest of 1 orange and 1 lemon
• A few fresh verbena leaves
• Some citrus fruits (of your choice)

1Halve the citrus fruits and remove the flesh. Keep the skins intact and put them in the freezer. (Let’s upcycle here: make a juice from the flesh and get your daily dose of Vitamin C).

2Heat the cream in a saucepan with the verbena leaves and orange and lemon zest. Once the liquid is hot, discard the leaves and zest. If you have enough time, leave to rest with the leaves and zest for 30 minutes in a covered bowl to allow the flavours to infuse a little more.

3Meanwhile, mix the sugar and the pectin in a bowl. Then add your citrus cream. NB: it mustn’t be too hot. The ideal temperature is 40°C (104°F) – but how can you check that? Well, if you don’t have a thermometer in your home, you can always ask the neighbour for one.

4Combine all the ingredients with a hand mixer or whisk, removing any lumps. Bring the cream to the boil in a saucepan. As soon as you see small bubbles starting to appear, remove from the heat then gently pour the cream into the citrus skins you’ve been keeping in the freezer.

5Keep in the fridge for as long as possible. Ideally . . . 4 hours! More realistically: for the length of your dinner – and here’s hoping this evening’s guests are tardy. For a final flourish, sprinkle some sugar on top and flambé with the grill or a blowtorch. Don’t singe your eyebrows!

◁ TORTA DI MELE

Dairy-free apple pie from Monia’s mamma

PER 6 AMICI

• 5 apples
• 600g (4⅔ cups) plain flour, sieved
• 250g (1 cup + 2 tbsp) brown sugar
• 15g (generous 3 tsp) baking powder
• 6 eggs
• 250ml (1 cup) freshly squeezed fruit juice (orange, lemon, apple, etc.)
• 150ml (⅔ cup) sunflower oil (or any other seed oil)
• Salt QB

1Peel the apples then cut them into slices around 4mm (⅛in) thick. Set aside in a bowl of water with ice cubes. Meanwhile, mix the eggs with the brown sugar in another bowl to obtain a nice thick mixture. Gradually add the oil. The next part requires coordination: continuously mixing (you can do it – you’re really strong!), gently incorporate the sieved flour (previously mixed with the baking powder) and the fruit juice, alternating between the two. Once the dough is smooth and even, sprinkle on some salt.

2Now, drain the apple slices and dry them out on a sheet of kitchen paper before adding them to the dough (set a few slices aside for the final decoration). Use a spatula to gently mix the apple slices into the dough, taking care not to break them.

3Then grease an ovenproof dish around 24cm (10in) in diameter (or line it with greaseproof paper, if you prefer), pour in the dough, and finish by adding the remaining apple slices in a pretty spiral. Put the dish in an oven heated to 155°C fan/175°C/345°F/GM 4 for 30–40 minutes (depending on your oven). (Don’t forget to prick it with a metal skewer to test when it’s ready.)

4Leave to cool slightly. Serve with a scoop of ice cream, crème fraîche, or even custard – or . . . none of the above, if you want to be totally dairy-free. You’re in charge!

◁ FONDANT OF YOU

Chocolate fondant (for choco-lovers only)

PER 6 AMICI

• 200g (7oz) dark chocolate
• 100g (3½oz) butter
• 4 eggs
• 150g (⅔ cup) brown sugar
• 50g (⅓ cup) plain flour, sieved

1Melt the chocolate in a bain-marie. When it starts to soften, add the butter then set the mixture aside to cool.

2Separate the yolks from the egg whites, putting each in large bowls separately. Whisk the yolks in their bowl with half the sugar. Beat the egg whites into stiff peaks, along with the remaining sugar, in the other bowl.

3Use a spatula to fold the egg whites (in 3 batches) into the yolks. Don’t you knock out their air!

4Then delicately add the flour and stir – softly, softly. Butter a mould around 24cm (10in) in diameter and pour the mixture into it. Put it into an oven heated to 160°C fan / 180°C / 350°F / GM 4 for 30 minutes.

◁ SAY ‘CHEEEEESECAKE’

Chocolate cheesecake

PER 6 AMICI

• 500g (2¼ cups) Philadelphia cheese (or another cream cheese of your choice)
• 300ml (1¼ cups) double/whipping cream
• 3 whole eggs
• 70g (2½oz) butter
• 260g (9oz) dark chocolate (70% cocoa)
• 1 tsp cocoa powder
• 190g (¾ cup + 2 tbsp) sugar
• 1 pinch of salt

1Preheat the oven to 210°C fan/230°C/450°F/GM 8. Heat the cream and sugar in a saucepan over a very, very low heat for around 2 minutes, to allow the sugar to dissolve. Remove the saucepan from the heat and add the Philadelphia cheese and cocoa powder. Set aside.

2Meanwhile, melt the dark chocolate and butter in a bain-marie or microwave (we’re relying on you to avoid burning them if you go for the microwave option). Then, combine this chocolate mixture in a bowl with the cream, mixing gently with a spatula to obtain a smooth, even paste. Use a whisk to incorporate the eggs one by one, and finally, add the pinch of salt.

3Now that the mix is absolutely smooth and creamy, pour it into a round mould about 24cm (10in) lined with greaseproof paper.

4Lower the heat of the oven (it’s seriously hot by now) to 180°C fan/200°C/400°F/GM 6 and put the mould inside for 15–20 minutes. Once this little marvel is cooked, leave it to rest, first at room temperature then in the fridge for 3–4 hours. Obviously, you can always get stuck into this cheesecake as soon as it comes out of the oven, but the longer you allow it to cool, the easier it will be to serve – it's divine.

◁ MOUSSE DI FORMAGGIO

Ricotta mousse with Amaretti biscuits and honey-caramel coulis.

PER 6 AMICI

• 500g (2 cups) ricotta
• 350ml (1¼ cups) double/whipping cream
• 100g (3½oz) Amaretti biscuits
• 130g (1¼ cups) icing sugar
• Orange blossom water QB

• 200ml (¾ cup) double/whipping cream
• 150ml (⅔ cup) water
• Needles from 3 sprigs of rosemary, finely chopped

1Heat the honey, water, maple syrup and rosemary in a saucepan. Bring the mixture to the boil and then add the 200ml (¾ cup) cream. Reduce and stir – it’ll smell like heaven. Set aside till it’s time to serve. See you in a while caramel!

2Mix the ricotta, icing sugar and orange blossom water with a spatula to obtain a smooth, even paste. Then, use a whisk to whip the whipping cream into silky soft peaks.

3Fold this cream into the ricotta mixture, again using the spatula. You want it to be light and creamy. Transfer this mixture to a piping bag (or a small freezer bag with a corner cut off).

4Now, this is where the magic happens! Use the piping bag to squeeze the mousse into one side of a pretty bowl, arrange some small pieces of Amaretti biscuit in the centre then fill the other side of the bowl with a layer of caramel (ahhh there she is!). Add a few sprigs of rosemary on top, and serve. It’ll win over the most stubborn of ‘not-dessert people’.

◁ TARTUFINI AL LIMONCELLO

Beautiful coconut balls with creamy lemon-curd

PER 6 AMICI

• 300g (2½ cups) desiccated coconut
• 75g (⅓ cup) granulated sugar
• 400g (14oz) white chocolate
• 30ml (1fl oz) limoncello
• Zest of 2 limes

1Lemon curd express

This is easy – just mix all the ingredients in a bowl. Then you have 2 possible ways of cooking it.

In a bain-marie: cook over a low heat while stirring continuously. The mixture should start to thicken but remain smooth and shiny. Be careful not to scramble the egg yolks.

In a microwave: heat full blast for 10 seconds then stir. Repeat this until you obtain a smooth, even cream. Cover the lemon curd with clingfilm and store in the fridge.

2Tartufini

Use a mixer to grind the biscuits (eat one of them if you’re feeling peckish). Combine the sugar with the mascarpone in a bowl to obtain a smooth mixture. Add the ground biscuits, limoncello and lime zest, combining the ingredients with a spatula to obtain an even texture. Cover the bowl with clingfilm and then put it in the freezer for 10 minutes. Divide the mixture into 20 pieces. One by one, spread them on the palm of one hand and use the other to add a dab of lemon curd, before closing it into a nice ball. Put these pretty tartufini in the freezer.

3Melt the white chocolate in a bain-marie or a microwave. Take care not to burn it! Remove the tartufini from the freezer and use a toothpick to dunk each one in the melted chocolate, then in the desiccated coconut. Keep in the fridge until it’s time to tuck in.

◁ LIMONCELLO: HOW TO MAKE YOUR OWN

Limoncello comes from the south of Italy, and it owes its distinctive taste to the presence of Sorrento lemons. Traditionally, the nonna is responsible for making it for the whole family – and she is usually the first to sample each batch. Fishermen and farmers also drink it first thing in the morning to fight the cold. Aside from that, it has become famous as an Italian’s favourite digestif. It is served in a chilled shot glass, or with ice. And it is super-important to keep your limoncello in the freezer between meals.

To make a nectar fit for the gods (around 2.5l (2⅔qt) in quantity), you need:

• 3kg (scant 7lb) medium-size lemons (it’s hard to find Sorrento lemons outside Italy, but, whichever you buy, make sure they’re high-quality and unwaxed, preferably organic, because only the zest is used here. Always pick lemons with the skin completely unblemished)
• 1 litre (1qt) alcohol (90 proof /45% ABV)
• 1.5l (1½qt) water
• 700g (3½ cups) granulated sugar

1Use a small brush to clean the lemons under cold water. Use a peeler to remove the lemons’ zest. Be sure to leave behind the white pith under the skin – this would make the limoncello too bitter.

2Put the zest in a large glass jug and fill with the alcohol. Then cover with a cloth. Leave the alcohol for at least 1 month, in a cool dark place, in order to fully infuse. Stir this mixture every day (it’s worth it. Just like you!)

3A month later, make a syrup by boiling the water with the sugar; leave to cool. Add the cooled syrup to the lemon mixture, and then filter the liquid into glass bottles. Leave to rest for a few more days before tasting. On the big day, place your bottles in the freezer and drink the limoncello chilled. Salute!

If you’re an ambitious chef, you can use your homemade limoncello in some dishes (particularly desserts). You can make a torta al limoncello, a crema al limoncello and even a tiramisù al limoncello. It can also be made into an aperitivo – limoncello spritz, with 40ml (1.5oz) limoncello and 100ml (2½oz) prosecco topped up with sparkling water – cin cin!

◁ PAVLOVA ANDERSON

Pavlova with red berries, coconut and lime zest

PER 6 AMICI

• 100g (¾ cup) blueberries (frozen or fresh)
• 80g (⅔ cup) sugar
• Juice of 1 lime

• 2 punnets of raspberries
• 2 punnets of blueberries
• 120g (1⅓ cups) desiccated coconut
• Zest of 2 limes

1First, the red berry coulis

Cook all the ingredients in a saucepan over a low heat until you obtain a smooth, even mixture. If necessary, you can always use a blender to make it even smoother – you’ll want to remove any small seeds that’ll get stuck between your teeth. Put the coulis in a bowl or Tupperware and leave to cool – don’t worry, he’s coming back later.

2Now, make the lime-coconut cream

Whip the coconut cream, icing sugar and lime zest until the mixture is nice and fluffy.

3Now, let’s make the magic happen

In a pretty dessert bowl create a bed of coulis and some fresh red berries, then add a meringue (the idea is to create the most beautiful sandwich here). Add a generous dollop of lime-coconut cream on the base of the meringue, then a little more coulis. Spread a layer of the fresh berries on top before finally closing the pavlova with the second meringue. Finish with some lime zest and a sprinkle of dessicated coconut. Stand back and admire; your work is done.

◁ FIGGIN’ BEAUTIFUL

Carpaccio of figs, granola, whipped mascarpone cream and raspberry coulis

PER 6 AMICI

• 50ml (scant 2½ tbsp) maple syrup
• 250g (2¾ cups) oats
• 50g (1¾oz) pecan nuts
• 75g (22/3oz) hazelnuts
• 85g (3oz) raisins
• 100ml (scant ½ cup) sunflower oil
• Fior di sale QB

1The granola

Heat the sunflower oil, honey, maple syrup, brown sugar and fior di sale in a saucepan. Remove from the heat, add the oats and mix thoroughly. Transfer the mixture to a baking tray lined with greaseproof paper and put into an oven heated to 120°C fan/140°C/275°F/GM 1 for 30 minutes. (Stir after 15 minutes.) Then, add the pecans, hazelnuts and raisins. Cook for a further 6 minutes. Cool and store this golden granola in an airtight container.

2Raspberry coulis

Cook all the ingredients in a saucepan over a low heat until you obtain a smooth, even mixture. If necessary, you can always use a blender to make it even smoother – remove the vanilla first; you might also want to remove any small seeds that’ll get stuck between your teeth. Put the coulis in a bowl or Tupperware and leave to cool.

3The whipped cream

Whip the cream, mascarpone, vanilla seeds and icing sugar until the mixture is nice and fluffy as a cloud.

4The fig carpaccio

Slice the figs finely, horizontally, then put 2 good dollops of the whipped cream on a pretty serving dish. Add the raspberry coulis and arrange the sliced figs on top, completely hiding the cream and the coulis. As a final touch, lovingly sprinkle some granola on top.

◁ TIRAMISSYOU

Peach tiramisu

PER 6 AMICI

• 150g (5½oz) Amaretti biscuits

1The compote

Wash and peel the peaches (except those you’re going to use for the decoration) then dice them. Simmer 400g (14oz) of the peaches in a saucepan with the lemon juice and sugar until you get a lovely compote. If you are going to use the pectin, mix it with 15g (1 tbsp) sugar and add it to the compote. Cook for a further 2 minutes then cover the compote with clingfilm and put it in the fridge. Once it is cold, gently stir in the remaining diced peach.

2The syrup

Bring the peach purée to the boil in a saucepan with the sugar, lemon juice and water. Once the sugar has dissolved completely, remove the mixture from the heat. You can replace the peach purée with fresh peaches, but in this case you will have to blend them in advance. Soak the biscuits in the syrup once it is ready.

3The mascarpone cream

Whip all the ingredients with an electric hand mixer (or hand whisk). We want it nice and fluffy.

4The presentation

Remove the biscuits from the peach syrup and lay them in the bottom of a pretty baking dish. Add a layer of compote, using the bottom of a spoon to spread it on. Add ⅓ of the cream, then another layer of soaked biscuits, compote and cream. Repeat until everything has been used up.

5Leave to chill in the fridge for 2–3 hours. Before serving, finely slice the remaining peaches and arrange them nicely on the top of the tiramisu. This baby is going to be so good; your guests might want to skip straight to dessert.

◁ MELA CANDITA CON CARAMELLO

Caramel candied apples on a bed of cream

PER 6 AMICI

• 6 apples
• 225g (1 cup) sugar
• 45g (1½oz) butter
• Crème fraîche QB
• 750ml (3¼ cups) cider
• 2 pinches fior di sale

1Toast the sugar in a saucepan over a low heat until it turns a nice golden caramel colour. Add the butter, followed by the cider and the fior di sale.

2Peel the apples and place them on the caramel, cook for a further 2 minutes over a medium heat then turn them over. Transfer the apples from the saucepan to an ovenproof dish and put them in an oven heated to 160°C fan/180°C/350°F/ GM 4 for 30–40 minutes.

3Turn the apples over halfway through to avoid burning the bottoms. If the contents of the saucepan are still fairly watery, you can reduce the mixture to obtain a thicker caramel.

4Put generous dollops of crème fraîche in nice-looking dessert bowls, add an apple to each and then drizzle over the caramel – and hey presto! Giacomo’s mamma would be so so so proud of you. Enjoy!

◁ CREAM OF PASSION

Chocolate-hazelnut cream with passion fruit caramel

PER 6 AMICI

• 120g (4¼oz) butter
• 100ml (scant ½ cup) double/whipping cream
• 40ml (⅛ cup) water
• ½ vanilla pod
• Salt QB

1Bring the milk to the boil in a saucepan. Once it is hot, pour it over the gianduja and mix thoroughly. Divide this mixture between individual ramekins.

2Use a second saucepan to bring the purée to the boil, along with the salt, cream and vanilla pod. Meanwhile, heat the sugar and water in another saucepan until you get a wonderful amber-coloured caramel.

3Slowly add the passion fruit mixture to the caramel. Heat until it reaches the temperature of 50–60°C (120–140°F), then add the butter and leave to cool.

4Finally, pour it over the gianduja cream in the ramekins – and revel in the taste of Piedmont.

◁ YOU'RE ONE IN A MILLE

Mille-feuille with caramel coulis and diplomat cream

PER 6 AMICI

• 10g (2 tsp) butter
• 350ml (1½ cups) double/whipping cream
• 1 vanilla pod
• 100g (½ cup) granulated sugar
• 45g (scant ⅓ cup) cornflour
• 1 sheet (around 2g) gelatine (optional)

1The pastry cream

Bring the milk to the boil in a saucepan, along with 50g (¼ cup) granulated sugar and the vanilla pod. Meanwhile, mix the cornflour in a bowl with the remaining 50g (¼ cup) sugar, then add the egg yolks. Pour the milk on top and mix thoroughly. Transfer this mixture to a saucepan and bring it to the boil. Add the butter and then (if using) the sheet of gelatine and stir. Leave to cool.

2Now, on to the caramel sauce

Heat the cream and glucose in a saucepan. Set aside. Heat an empty deep saucepan. When it looks to be piping hot, pour in the granulated sugar little by little. You’ll see the sugar melt and be reborn into caramel (FYI this is the Maillard reaction at work). Once the caramel turns a lovely brown colour, remove from the heat and pour over the cream and glucose mixture. Mix thoroughly, taking care not to get burnt the hot caramel. Return to the heat until you obtain a silky smooth glossy caramel. Remove from the heat a final time, add the fior di sale and mix everything together with a flourish.

3The mille-feuille

Unfold 4–5 sheets of filo then melt a little butter in a saucepan. Brush both sides of each sheet with the melted butter, then sprinkle icing sugar over them. Lay them flat on a baking tray lined with greaseproof paper. Cook the pastry sheets in an oven heated to 160°C fan/180°C/350°F/GM 4 for 10 minutes, so that they turn crispy. Remove and leave to cool.

4The diplomat cream

Whip the 350ml (1½ cups) of cream in a bowl then gently fold in the pastry cream with a spatula.

5Presentation

Arrange the sheets of filo in a row, standing vertically, filling the space between them with a generous dollop of diplomat cream topped with the caramel coulis. Stand back, admire your majestic creation, then destroy it with a spoon. Buon appetito!