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Surrounded by lemon groves, almond and walnut bushes, and with the Arab affect of the center ages, the Amalfi coast boasts among the finest desserts and tarts in Italy – and that’s not even counting the ice-cream and granita bought on each road nook. In the present day’s dense, indulgent chocolate tart, as an illustration, which hails from Capri, is filled with little nuggets of almonds, whereas the lighter tackle the traditional tiramisu incorporates a strawberry sauce that’s a splendidly versatile factor to have within the fridge: it can add a burst of flavour to a bowl of thick yoghurt with sliced banana or to vanilla ice-cream, and likewise appears implausible swirled right into a glass of prosecco.
Torta caprese (chocolate and almond cake; pictured prime)
Entire peeled almonds save plenty of effort and time, but when you’ll find them solely with skins on, blanch them first in boiling water for a couple of minutes, then rub between two tea towels, and the skins will come off fairly simply.
Prep 10 min
Prepare dinner 1 hr + cooling
Makes 1 x 22cm spherical cake, to serve 6-8
200g room-temperature salted butter, diced, plus additional for greasing
200g skinned complete almonds
200g darkish chocolate (minimal 70% cocoa solids), damaged into squares
4 eggs, separated
150g caster sugar
Icing sugar, for dusting
Grease a 22cm loose-bottomed spherical cake tin with butter, and warmth the oven to 180C (160C fan)/350F/gasoline 4). Scatter the almonds on an oven tray, bake for 10 minutes, till calmly browned, then finely chop (or whizz in a meals processor) to the consistency of demerara sugar.
Whereas the almonds are roasting, soften the chocolate and butter in a heatproof bowl set over, however not touching, a pan of barely simmering water (or in a microwave, by which case take care to not burn the chocolate), then depart to chill slightly.
In a separate bowl, whisk the egg yolks and sugar till mild and fluffy. In a 3rd bowl, whisk the egg whites to mushy peaks.
Tip the melted chocolate and butter into the egg yolk combine, mix totally, then stir within the floor almonds. Fold within the egg whites till effectively mixed, then pour every little thing into the greased tin.
Bake for 35-40 minutes, till the tart varieties a crust on the surface (don’t count on a skewer to return out clear, as a result of the centre of this cake will stay moist). Depart to chill within the tin earlier than unmoulding.
To embellish the cake, lay a patterned doily on prime, sift over a effective layer of icing sugar, then fastidiously carry off the doily. Serve at room temperature – we prefer to eat this with orange ice-cream.
Tiramisù fragole e limone (fast strawberry and lemon tiramisu)
This nice fast dessert is one we first tried in Positano at a beautiful restaurant referred to as Subsequent 2. Served in particular person glasses, it is extremely spectacular to take a look at.
Prep 10 min
Prepare dinner 50 min
Serves 6
For the strawberry sauce
500g strawberries (or raspberries, or a mixture of the 2)
25-50g caster sugar, to style and relying on the sweetness of the fruit
For the tiramisu
500g strawberries, hulled
300ml whipping cream
250g mascarpone
Zest and juice of two lemons
75g caster sugar
2 tbsp maraschino liqueur, or white wine or elderflower cordial
Strawberry sauce (see above and technique), to style – you’ll want between half and all of it; hold any extra within the fridge for as much as per week
12 sponge fingers
Icing sugar, for dusting
First make the sauce. Hull the strawberries, and reduce any massive ones in half. Put the fruit in a medium saucepan and add the sugar to style. Deliver as much as a delicate boil and prepare dinner for 15-20 minutes, till the strawberries give simply when squished towards the edges of the pan. Pressure right into a jug or container, depart to chill, then cowl and retailer within the fridge.
Now for the tiramisu. Put aside six medium strawberries and reduce the remaining into slices. In a bowl, whip the cream, then whisk within the mascarpone. Gently and briefly fold within the lemon zest and sugar, adopted by the lemon juice.
In a flat dish, combine the liqueur with a tablespoon and a half of the strawberry sauce, then dip the sponge fingers into the sauce combine till they’re simply mushy however not soggy.
Lay just a few sliced strawberries within the backside of six martini glasses or tumblers, so the reduce sides face outwards, then prime in flip with half the cream, the remaining sauce and the soaked sponge fingers. End with the remaining cream.
Minimize the reserved strawberries into followers and use to embellish every glass, then mud calmly with icing sugar and serve.
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Recipes extracted from The Amalfi Coast, by Katie and Giancarlo Caldesi, printed by Hardie Grant at £16.99. To order a duplicate for £14.78, go to guardianbookshop.com
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