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This delicious, whimsically named dessert from Marianna Vitale combines classic Italian meringue with semi freddo and almonds. The mixture of half icing sugar and half ground almonds used in the almond biscuits is known as a TPT - tant pour tant.
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Make a syrup in a small saucepan with the remaining sugar and the water. Bring the syrup to 121°C, then drizzle it down the side of the bowl into the stiffened egg white mixture, whisking continuously until the meringue is cool
30g of water
3
Transfer 75g of the meringue to a clean bowl and the rest into a piping bag with a star-shaped nozzle
4
For the semifreddo, semi-whip 100g of the cream and fold into the Italian merignue
165g of double cream
5
Mix in the rest of the cream and add the pistachio paste, raisins, almonds and orange. Pour the mixture into 8cm diameter semi-sphere moulds and place in the freezer for approximately 2 hours
To make the almond biscuit, whisk the eggs with the icing sugar and ground almonds to make a soft mixture. Add the sieved flour and the softened butter
Gently mix all of the ingredients to form a dough then roll out to a thickness of 1/2cm. Cut out circles with a 8cm diameter cutter and bake on a tray for 10 minutes. Leave to cool
10
Remove the semifreddo from the moulds and sit on top of the biscuits. Place on plates and cover with the Italian meringue, piping from top to bottom in a swirl
11
Gently blowtorch the meringue until browned and transfer to a serving plate. Drizzle around the reduced orange juice. Sprinkle with flaked almonds and garnish with edible flowers to serve
By choosing to cook with simple, humble ingredients and adding her own twist to classic dishes, Marianna Vitale has managed to turn her quiet suburban restaurant into a Mecca for inventive, modern cuisine.
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Pearls of the Mediterranean – semifreddo, meringue and almond biscuit
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Pearls of the Mediterranean – semifreddo, meringue and almond biscuit
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