LA DOLCE VITA
ANGELA CASLEY IS INSPIRED BY THE SWEET DELIGHTS OF ITALY FOR THESE CLASSIC DESSERTS
Recently I was fortunate enough to spend a month living the dream in Italy, indulging in my passions for food and cycling. Days were spent cycling high in the mountains, sampling endless treats along the way.
My morning coffee was enjoyed alongside the locals and carabinieri. The way to drink coffee Italian-style is to knock back espresso with a pastry while catching up on some goss.
With the temptation of so many amazing delights, one was never enough, so, more often than not I’d get a custard doughnut, a croissant filled with pistachio cream, a cannoli, plus two coffees! I felt it was imperative to test-drive a tiramisu at every opportunity. It was a tough life.
As we cycled closer to the Austrian border in the Dolomites, strudel with warm custard was the go-to dessert. This dish is pure indulgence. I have recreated one of the strudels we enjoyed mid-cycle on a scorching-hot summer’s day. It had golden raisins soaked in rum with a mix of pine nuts, lashings of apple and light strudel dough.
In Italy, no day is complete without at least one gelato. The ruby red grapefruit was a hit with me, as was the liquorice, but there was a strawberry, nut and mascarpone that I kept going back for. It was made without an egg custard and
simply thickened with cornflour; it had more milk than cream. In order to enjoy the full flavour of gelato it should be eaten softened and creamy. Scoop into your favourite cones, sit in the sun and enjoy.
I took of photo of a delicious pistachio caramel tart I ate in Como and this is my version, using peanuts alongside the pistachios. It’s perfect for a sweet treat, served with a coffee, or bag it up for a scrumptious gift. APPLE STRUDEL Serves 6-8 Dough 50g melted butter 1/3 cup warm water 1 tsp lemon juice 1 1/2 cups flour Pinch salt Filling 1/2 cup raisins (I used golden) 1/3 cup rum 5 medium apples, peeled, cored 1/2 cup sugar
2 Tbsp lemon juice
1 tsp cinnamon
1/2 cup toasted pine nuts
1/4 cup dried breadcrumbs 1/2 cup melted butter
Icing sugar to dust
1. Soak the raisins in the rum for 1 hour, then drain.
2. To make the dough, place the butter, water and lemon juice into a large bowl. Using a wooden spoon stir in half the flour and salt, add the remaining flour to form the dough. Place on to a lightly floured bench and knead for 5 minutes until smooth and elastic. Place into a lightly oiled bowl, cover and rest at room temperature for at least 1 hour or up to 4. 3. Preheat oven to 200C.
4. For the filling, cut the apples into small batons and place into a bowl. Add the raisins, sugar, lemon juice, cinnamon and pine nuts, stirring through.
5. Lie a clean towel on the bench, topped with baking paper and lightly dusted with flour. Roll the dough as thin as possible to a 30 x 40cm rectangle. Brush with butter and sprinkle over the breadcrumbs.
6. Strain any juice from the apples or the strudel will become soggy. Place them along the long side of the dough leaving a 3cm border. Fold in the sides, brush with butter, then use the tea towel and the paper to help roll the strudel. Transfer on to a baking tray.
7. Brush with more butter before placing into the oven for 45 minutes until golden. Brush every 15 minutes while cooking.
8. Remove and cool slightly before serving. Dust liberally with icing sugar and serve warm with custard. This will reheat beautifully. ALMOND, MASCARPONE AND STRAWBERRY GELATO Serves 6-8 3 cups whole milk
1 cup cream
1/2 cup sugar
1 tsp vanilla
1/4 tsp almond essence
3 Tbsp cornflour mixed with 2 Tbsp milk 200g mascarpone
1/2 cup strawberry jam
3/4 cup roughly chopped toasted almonds 1. Line a 1 litre loaf tin with baking paper. 2. Into a saucepan place the milk, cream, sugar, vanilla and almond essence. Slowly bring to a simmer. Add the cornflour mixture and continue to cook, stirring until just thickened. Remove and allow to cool completely or overnight.
3. Whisk the mascarpone into the custard until completely smooth. Churn in an icecream maker until thick and creamy. Add the strawberry jam and nuts for the last 30 seconds so they just swirl through. Pour into the loaf tin, cover and freeze.
4. Before eating, remove from the freezer for 15 minutes or until soft and creamy.
5. Spoon into your favourite waffle cones. *If you don’t have an ice cream maker, beat until light and fluffy, freeze and repeat when half frozen. CARAMEL NUT TARTS Makes 24 mini tarts Pastry 1 1/4 cups flour
1/2 cup icing sugar 1/2 tsp ground ginger 150g cold butter, cubed Filling 50g butter
1 cup brown sugar 1/4 cup cream 1 egg, whisked Caramel Nuts 1/4 cup runny honey
1/4 cup caster sugar
50g butter
1/2 cup chopped toasted peanuts 3/4 cup chopped toasted pistachios 1. Preheat oven to 180C.
2. To make the pastry, into a food processor place the flour, icing sugar, ginger and cold butter. Blitz until it forms a dough ball. Place on to a lightly floured bench and roll to ½cm thick. Using a cutter make 24 rounds and press carefully into 2 x 12 mini muffin tins. Place into the fridge until ready to bake.
3. For the filling, into a small saucepan place the butter, sugar and cream, warming through until the sugar has dissolved. Cool, then add the egg. Divide the mixture between tart cases, then bake for 20 minutes. Allow to cool before removing the tarts from the tins.
4. To make the caramel nuts, into a small saucepan place the honey, sugar and butter. Melt slowly then bring to a simmer, stirring until it turns a light caramel colour. Remove from the heat and stir through the nuts. Place teaspoonfuls on to the top of the tarts and allow to harden before enjoying. Store in an airtight container. FOR MORE DESSERTS, SEE VIVA.CO.NZ/RECIPES