Sunday, 16 November 2014

Fried ricotta with a little tomato salad...ricotta fritta con piccola insalata di pomodori

Ricotta cakes! These little beauties are the perfect piccola snack. They are easy to prepare and even easier to eat! Created by Jamie Oliver, they really are light gnocchi with a crispy, golden crunch! Godere.....

455 g crumbly ricotta cheese (buy from deli, as supermarket ones won't work)
2 tablespoons freshly grated Parmesan
1 1/2 tablespoons flour
Sea salt & pepper
1 large egg
A large handful grape tomatoes
2 sprigs of fresh basil
1 fresh red chilli
Extra virgin olive oil
Red wine vinegar
Nutmeg for serving

Mix the ricotta with the Parmesan, flour, a good pinch of salt and the egg. Seasons with a little pepper and place in fridge. 

Halve the tomatoes, chop the flesh up into small chunks and drain off any excess liquid. Chop the stalks off the fresh basil and tear the leaves up roughly, then add the tomatoes with the chilli. Season with salt & pepper, a good swig of olive oil and then red wine vinegar. 

Put a non stick on a medium heat and add a splash olive oil. Drop a few spoonful of ricotta mix into the pan. Fry the ricotta cakes for a couple of minutes or until golden brown, then carefully turn them over using a palate knife and fry them on the other side for a further minute. 

Serve at once, with a light sprinkling of salt, a little nutmeg and a good spoonful of the chopped tomatoes on the side. Drizzle over some olive oil and grate over some Parmesan! 

MamaG xxx

Friday, 14 November 2014

Tuna melt Piadina

This is a family favourite in our house. So light, delicious and so Jamie Oliver. It's brillante! Piadina is originally from Northern Italy, it's toasted flatbread and can be filled with anything delizioso

250 g self raising flour
Olive oil
1 small red onion
1 green apple
White wine vinegar
1xtin tuna
30 g cheese 
2 tablespn cream cheese
English/Dijon mustard

Place the flour in a bowl with a pinch  of salt, add 125ml water, mix togther with a fork until it starts to come togther. Then roll out onto a floured surface and knead lightly. Divide into 2 balls and flatten each price to roughly 18cm wide. Put a splash of oil in a warm pan and add one price of flattened dough, rubbing a little oil on top.  Cook for 2-3 mins on each side. 

Meanwhile peel and finely chop the onion and apple. Toss in a large bowl with a splash of vinegar. Drain and add the tuna, grate over the cheese and add the cream cheese. Add mustard to give it a boost! 

Gently slide the pane from the pan and carefully run the knife all the way around the edge turning and gradually cutting towards the middle until you end up with due rounds. Slide the top of the bread off then spread one side with half the filling, pop the top on and push down slightly.

Place it back in the pan to cook for 3-4 minutes on each side or until beautifully melted. Cut into 2 and serve with a insalata di giardino

Godere... MamaG xxx

Monday, 10 November 2014

Tagliatelle.... Freshly made

Ciao pasta lovers! Freshly made Tagliatelle is deliziosoSi, you buy great tasty dried pasta with the minimum of fuss! But does it taste as delizioso as freshly made No no No! So get out your rolling pin and lascia fare la pasta!!

100 g flour for fresh pasta (tipo "00")
1 egg
1 pinch salt
1/2 teaspn extra virgin olive oil

Work togther all the ingredients to obtain a smooth dough. 
Let dough rest for 30 minutes.

Roll out dough into a thin sheet, dust with flour and roll it up into a long cylinder. 

Using a sharp knife, cut the cylinder into narrow ribbons and open them up on a dry surface. 

Let them dry for some hours. 

Bring a pot of salted water to the boil, cook your fresh pasta for a few minutes and godere with your favourite sauce. 

MamaG xx

Lemon Sorbet....sorbetto al limone 🍋

This is a delightfully refreshing sorbet to enjoy on a warm primavera day. Easy to make, ready in a few hours and no mess is left in the cucina! Thank you Nigella Lawson.

3 cups lemon juice
1 lemon zest
1 1/2 cups caster sugar 
2 1/4 cups of water

Combine sugar and water (and zest if using) in a pan, bring slowly to the boil, ensuring the sugar has dissolved before it comes to the boil! 

If you stir, do so only while it is not boiling. Boil for five verbale. Set aside to cool.

Once cool, stir in juice, strain and refrigerate until cold. Then Place a lidded container until frozen. Once frozen give it a quick whiz now place in the freezer. 

Freeze for 2-3 hours until set. Your sorbetto is now ready to serve. Garnish with freshly cut fette do limone or mint from your garden. 

Godere...MamaG xxx

Tuesday, 4 November 2014

Tuscan bread...Pane Toscano

Ciao fellow foodies, get your arms ready we are making bread, the mama Italiana way. Yes we live in an age of purchasing fresh pane from our local panificio bakery but where's the fun or should I say challenge in that! Once you get over the sore arms and place that bundle of work into your ready hot oven, just wait... For the aroma of freshly baked bread...delizioso! Godere ...

3 1/2 cups of bread flour
Plus extra for dusting
7g dried yeast
2tblespn olive oil
1 1/3 cups lukewarm water 

Mix flour, yeast & salt together in a large bowl. 
Make a well in a centre.

Gradually mix the liquid into the farina flour mixture with a round bladed knife. Gather the mixture together with your hands to form a soft dough. 

Turn the dough onto a lightly floured surface. Now start kneading! Impastare for 5-7 minutes or until the dough becomes very smooth and elastic. 

Return the dough to a greased bowl and cover with cling wrap, then leave to resto in a warm area of your cucina for about an 1 hour! It should double in size roughly. 

Turn out and gently impastare again for 1 minute or until smooth. 

Preheat the forno to 200 c/400 f. Oil a sheet of baking paper. Shape the dough into an oval shape and transfer onto the prepared paper. Cover with a clean tea towel or oiled cling wrap and leave to rise for 30 minutes. 

Make several slashes in the top of the bread with a sharp knife. Bake in the preheated forno for 30-35 minutes. 

To test the pane is cooked. Turn it overand tap it on the base. If it sounds hollow, it's cotto cooked! 

Leave to cool on a wire rack and godere...

MamaG xx 

Prosciutto and Spinach Arancini...ricotta e spinaci arrancini

  • Lunch pranzo is the perfect time to create arancini a or "cruncy rice balls" as my bambini like to say They are simply delizioso...there is something about their delightful crunchiness and the soft centre that oozes in your mouth. Arancini are very popular in la Mia casa and its amazing the different types you can come up with. This is a much lighter version than the popular bolognese Arancini. It works well as a lovey lunch dish with a side of crisp green salad. Godere... 


Hheat the olive oil in a large heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 5 minutes or until softened. Add prosciutto. Cook, stirring for 2 minutes or until golden.

Add rice. Stir to coat in mixture. Cook for 1 minute. Add 1/3 cup hot stock. Cook, stirring constantly, until liquid is absorbed. Continue adding stock, in batches, until liquid is absorbed. Remove from heat. Add parmesan and spinach. Stir until spinaci has wilted. Season with pepper. Set aside to cool. Cover and refrigerate for some 2 to 3 hours or until cool.

Place flour on a plate. Place egg in a bowl. Place breadcrumbs on a plate. Using wet hands, roll 1 tablespoon risotto mixture into a ball. Using your thumb, make an indent in centre of ball. Place 1 piece of mozzarella in indent. Shape risotto mixture around formaggio to enclose. Repeat with remaining risotto mixture and mozzarella.

Dip a ball in flour, then egg and breadcrumbs. Place arancini balls on a tray lined with baking paper. Repeat with remaining balls. Refrigerate for 30 minutes.

Heat vegetable oil in a large, deep saucepan over medium heat. Cook arancini, in batches, turning, for 3 to 5 minutes or until golden. Drain. Cover with foil to keep warm. Serve with limone.

Godere... MamaG xxx

Sunday, 2 November 2014

Lets make an Omelette.... lascia fare una frittata

Italian cucina doesn't always have to be about carbs and loads of cheese, there  are ways to serve up your favourite meals with a healthier approach. 
So why not start with the most important meal of the day...prima colazione

The Italian Omelette is both light and heathy. For a vegetarian version, substitute the ham for mushrooms.

Olive Oil
2 red onions
2 garlic cloves, crushed
4 slices fat free leg ham
4 eggs lightly beaten
8 egg whites, lightly beaten
1/4 cup of skim milk
1 tablespoon grated reduced fat cheese
1 tablespoon chopped oregano
200g reduced fat ricotta

Heat a small frying pan over low heat and add small amount of olive oil. Gently cook the onions, garlic and ham for a few verbale (minutes) until softened.

Combine eggs, egg whites, milk, cheese, and oregano in a mixing bowl. Remove the onion mixture from the heat, allow to cool and fold into the eggs.

Add a little more oil to the frying pan and pour a quarter of the mixtures into the pan. Cook overs medium heat until it begin to set. Sprinkle 50g of the ricotta over one half of the omelette and use a spatula to fold over the other side to cover.

Cook for a further 5 verbale loosen the base and sides gently slide the omelette out of the pan. Repeat with remaining mixture.

Godere....MamaG xx

I have returned! Lets Cook! .....Sono Tornato! lascia cuoco!

Ciao fellow foodies! Sono Tornato. Things in la Mia casa have been busy of late and it was requested by my little bambini, that we have a break from Italian cuisine every night! Oh mama Mia! You can just imagine my reaction but I was out numbered and have been trying my hand at a few different dishes, way out of my comfort zone! stir fries, the humble steak & pomme frites (yes I just spoke french!) and even a little spicy morrocan. Which pains me to say some of these exotic cuisines can be quite delizioso!

But that's not why we're here. we have a love affair with Italy. And I have kindly been given the green light to jump back into the cucina and do what MamaG does best! CUCINARE ITALIANO!


So lets start with the most important meal of the day...prima colazione! Keep an eye out for my healthy Italiano Frittata in my next blog.  

Godere....MamaG xx

Wednesday, 15 October 2014

Crespelle with ricotta, spinach & Sundried tomatoes....

Its lunchtime in my house, and i just dont feel like a sandwich today but something delicious and light! Crespelle! Perfecto! With some gorgeous fresh ricotta mixed in with spinach, the perfect light lunch accompanied by a cold limoata!

2 tablespns of olive oil
280g pkt baby spinach leaves
20g butter
700g fresh ricotta
100g sundried tomatoes
1/2 cup fresh basil
2tblespns fresh chives finely chopped
1 lemon rind finely grated
1/2 percorino cheese
1 cup tomato passata


1 cup plain flour
3 eggs
1 cup fat reduced milk
20g butter cooled
1/4 cup water

Heat the oil in a large frying pan over medium heat. Add half the spinach, cook stirring for 1-2 minutes until just wilted. 

Repeat with the remaining spinaci. allow to cool completely set aside.

Preheat oven 180 degrees c.

For the crespelle place flour in a bowl. Using a wooden soon, stir in eggs until well combined. Stir in 1/4 cup milk till well combined. now stir in the remaining milk. Slowly sir in burro (butter). Ser aside for 10 minutes. Strain through a seive into a bowl. Stir in water, just enough so it has a smooth consistancy.

Heat a non stick frying pan over low heat. Add a knob of burro and swirl it around the pan. Slowly pour in 1/4 of the batter. Tilt the pan to cover the base. Cook for 1-2 minutes until the edges of the crespelle start to curl up.

Turn over, and cook for another 1-2 minutes.  Transfer to a plate. Repeat with the rest of the batter. Makes about 12 crespelle.

Grease a baking dish with butter. Cobine ricotta, basil, tomato, chives, rind, spinach and half of the cheese in a bowl.  Season.

Place one crespelle on a clean dry surface.  Spread half with ricotta mixture.  Fold in half twice to form a triangle. Tepeat with remaining crespelle and ricotta mixture.

Pour 2/3 of the passata into a dish. Arrange crespelle into the dish. Pour the remaining passata over the crespelle.

Sprinkle with remaining cheese. Bake for 10-15 minutes or until golden. Godere........

Thursday, 2 October 2014

Saffron Risotto.....Risotto Allo Zafferano

This gorgeous risotto is an absolute Jamie Oliver classic. It can be enjoyed as a side dish with meat or even on its own as a meal. Just a few simple ingredienti and this rich, lucious warm dish will be enjoyed by all. Godere...

1.2 litres chicken stock

1 onion, finely chopped
1 celery heart,  finely chopped
2 tablespoons of butter
1 pinch of saffron threads
450g arborio rice
200ml pinot bianco
80g parmesan cheese
extra virgin olive oil

get out a large high sided pan. Peel the onion and get out your celery heart. Finely chop the onion with the celery heart and put into your pan with a tablespoon of butter. Cook for 15 verbale! (mins), until soft. Stirring occasionally. 

Meanwhile put the saffron threads in a small bowl and cover with a small ladleful of hot stock. 

Stir the rice into the pan for a couple of minutes, then turn the heat up to medium, add the vino and cook it away completely. Then add the saffron stock and stir for a few minutes until well absorbed. 

Your rice will then ooze a gorgeous yellow colour.  

Stir regularly for 16 minutes in total. Or until the rice is cotto (cooked). Add a final splash of stock to give the rice a loose oozy consistency. 

Remove from heat, beat in the remaining knob of butter and finely grate in most of the parmesan. sensazionale! now season to perfection. Cover with a lid and leave for 2 verbale! This allows the rice to relax and become really creamy. Delizioso. Stir well.

Finish with a drizzle of olive oil, grate over the remaining parmesan and serve right away! Godere....

Sunday, 28 September 2014

Almond Biscotti.....biscotti di mandorle

Biscotti's are delicious, especially dipped in freshly made espresso or homemade zabaglione.  Biscotti means 'biscuit' in italian. There are many different ways to bake biscotti's and many flavours but my favourite is Almond! You could even throw in a few pistachios if thats what you prefer. Happy baking, godere....

1 cup caster sugar
2 eggs
Finely grated lemon rind
2 cups of plain flour
1/2 teaspoon baking powder
150g blanched almonds

Preheat the oven to 170 C and line baking tray. 

Place eggs, sugar and lemon rind in mixing bowl. Beat with electric beaters until pale and thick. 

Fold in sifted flour, baking powder and almonds. Then use your hands to knead dough on a lightly floured surface. 

Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs. Bake for 20-25 minutes until the dough is firm to the touch and slightly golden. Remove from the oven and set aside to cool completely.

Preheat oven to 140c. Cut logs into 0.5 cm diagonal slices.

Lay slices flat on the baking tray and return to oven for 15-20 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely. Store in an airtight container for 2-3 weeks.

Thursday, 25 September 2014

Lemon & Ricotta Tart...torta di ricotta e limone

I just love lemons, whether its a icy cold lemon granita on a warm summers day or a luscious lemon  meringue   pie after a hearty winters meal. Lemons are delizioso. which brings me to my next recipe. The famous lemon tart but with an italian twist, using ricotta & mascarpone of course. Enjoy this one! Godere... Mama G xxx

1-2 sheets of shortcrust pastry
1 cup ricotta
200g mascarpone
1/2 cup caster sugar
3 eggs
Finely grated lemon zest and juice 
of 2 lemons
300ml thickened cream

Candied Lemon

2/3 cup caster sugar
1 lemon thinly sliced

Pre heat the oven 200c. Use pastry to line a greased 26cm tart pan. Trim any excess pastry. Line the pastry with baking paper and baking weights or uncooked rice. Bake for 8 minutes. then remove paper and weights, and return to the oven for another 3 minutes. Cool slightly.

Place the ricotta, mascarpone, sugar, lemon juice and zest in a food processor and whiz until smooth. Pour mixture into tart case. Bake in the oven for 30 minutes. Set aside to cool.

Meanwhile for the candied lemon, place sugar and 2/3 cup water in a frypan over medium heat. Bring to a simmer and cook for 5-8 minutes until sugar starts to turn golden.

 Add the lemon slices and cook for a further 2-3 minutes until well coated. Then transfer to baking paper lined tray and set aside to cool.

Top tart with cream and candied lemon.

Sunday, 21 September 2014

Ricotta Open Lasagne...ricotta lasagne aperto

oh ricotta.. there are so many things i can create with you.. tonight i will be putting a modern twist on the traditional lasagne. Im leaving it open. There is no need to slave over a hot oven, this dish only requires a stovetop and lots of love..godere

1 tablespoon extra virgin olive oil, 
 plus extra to drizzle
2 garlic cloves, thinly sliced
2 tablespoons of white wine
3/4 cup fresh ricotta
50 ml thickened cream
1/2 cup mint leaves, thinlysliced 
1/3 cup grated parmesan, 
plus extra to serve
finely grated zest and juice of 1 lemon,
plus extra zest to serve
8 fresh lasagne sheets

Heat oil in a frypan over medium-low heat. Add garlic and cook, stirring, for 30 seconds until garlic turns brown. Add the wine, ricotta, cream, mint, parmesan, lemon zest and juice.  Seasons and cook for 2 minutes or until warmed through. 

Meanwhile, cook pasta in a pan of boiling salted water for 2 minuted or until al dente. Drain well, then placed a folded lasagne sheet on each plate.   

Divide half the mixture among pasta, then top with a second folded sheet and remaining mixture. Drizzle with a little oil and scatter over extra lemon zest and parmesan to serve. 

MamaG xx

Friday, 19 September 2014

Strawberries with lemon, mint & presecco...fragole con limone, menta e prosceco

The Weekend is here!  lascia festeggiare! (Lets celebrate) With the weather getting warmer and the price of strawberries getting lower. This is a lovely little treat I like to throw together to unwind for the weekend.  Salute....

 punnets of gorgeous strawberries
1 lemon
1 tablespoon of caster sugar
fresh mint
A bottle of your favourite prosecco

Wash, and core the strawberries, put them into a couple of frozen glasses. Squeeze over a little lemon juice. Sprinkle over a tablespoon of caster sugar.  Finely grate a teaspoon of lemon zest. Finally add a few leaves of freshly torn mint.    

little hint: dip the rim of your glass into a little extra sugar, to add extra sweetness 🍸

Last but not least...pour over a good swig of prosecco.......salute 

MamaG xx

Thursday, 18 September 2014

Chicken Pasta Bake....spaghetti tetrazzini

This is another pretty semplice dish. I cooked it without the mushrooms and just added some sautéed mushrooms at the end of the dish. It completely up to you. I just love bakes, they are delicious on their own but if you just throw them in the oven for as little as 20 lets the cheese melt away and give your pasta that extra passion... godere xx

small handful of fresh mushrooms (optional)
olive oil
2 chicken breasts, diced 
seat salt and pepper
2 cloves garlic, thinly sliced
200ml white wine
455g spaghetti
500ml cream
200g parmesen cheese
freshly pocked basil leaves

Pre heat oven to 200 c. Heat a saucepan big enough to hold all the ingredients. pour in a splash of olive oil.  Season the chicken with sea salt & pepper and brown them gently. thinly slice the garlic and add to the pan.  Add the wine, a dash of water and turn the heat down.  simmer gently until the   chicken is cooked through and the wine has reduced a little.

Meanwhile cook the spaghetti in salted boiling water, follow packet instructions. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. (Add sautéed  mushrooms here if like) . Add 3/4 of the parmesan cheese, all of the basil and stir well. 

Transfer to an ovenproof baking dish, sprinkle with half the remaining cheese and bake in the oven until golden brown.  Divide your plates, drizzle with extra virgin olive oil and sprinkle with the remainder of the cheese.  Finito ....

Monday, 8 September 2014

Roasted Vegetables with Pasta...verdure alla griglia con la pasta

This is a fantastico easy pasta to whip up on a week night. Great for vegetarians and anyone that loves the full flavours of roasted vegetables...enjoy with your favourite glass of vino and maybe some lievito (sourdough) fresh from the oven...delizioso!

200 ml olive oil
4 cloves of garlic
250g pumpkin, peeled, chopped
2 medium sweet potatoes, roughly chopped
1 parsnip, peeled, roughly chopped
3 zucchini, roughly chopped
2 sprigs rosemary
Sea salt & pepper
1 kg rigotoni/mace ronni pasta
Finely chopped flat leaf pasta 
Freshly grated parmigiano-reggiano 

Preheat oven to 180 C. Put the olive oil and garlic in a large baking tray, then add the vegetables. Roughly chop the fresh rosemary and scatter over the vegetables. Seasoned well, then toss everything gently with your hands until the vegetables are well coated with oil and herbs. Bake for 30 mins.
Cook the pasta in a pit of boiling salted water until al dente. Drain. Toss the pasta through the baked veges, add some parsley and finally the parmagiano! Delizioso... Godere 

Mama G xxx

Sunday, 7 September 2014

Gelato for my Dad...gelato per il mio papà

Its a very special day here in Australia. Today we are celebrating our beautiful papas! One of my dad's favourite desert is a good happy Father's Day dad...Giorno di padri felice papà

5 egg yolks

110 g sugar
500ml (2 cups) milk
125 ml (1/2 cup) freshly made espresso
1 tablespn Tia Maria

Whisk the egg yolks and half the zucherro (sugar) together until pale. Place the milk, espresso and rest of the sugar in a saucepan and bring to the boil. 

Pour over egg mixture and whisk to combine. Pour back into the saucepan and cook over low heat, stir constantly until the mixture starts to thicken - do not allow the custard to boil

Strain the custard into a bowl and allow to cool. Stir in the liqueur/Tia Maria. 

Pour into a plastic freezer box, cover and freeze. Stir every 30 mins to break up the ice crystals and create a smoother gelato. 

Keep in freezer until ready to eat! Enjoy....godere

Friday, 5 September 2014

Smoked pancetta, mozzarella, chilli and tomatoes Pizza

This is one of many delizoso topping you could you use. It very simple to make and the pancetta together with a hint of chilli make this one of my favourites.   In the words of Elizabeth Gilbert who wrote 'Eat, Love, Pray', "Im having a relationship with my pizza" and yes you will be too. Discover a new topping and let it take you to Italy, don't forget to add cheese, formaggio, formaggio. Theres never enough! 

Smoked Pancetta, Mozzarella, chilli and tomatoes

Smear the tomato sauce (see basic pizza dough post) even.y over the pizza base! Tear the mozzarella into  peices or finely slice it. scatter these over the base and a sprinkle of chilli flakes. Season with salt & pepper.

Lay the pancetta over the top so it crisps up during cooking and the juices will cook into the pizza. Drizzle with extra virgin olive oil. cook until crisp. 


Mama G xxx

Basic Pizza Dough....La Pasta della Pizza di base

This is a very simple method for making pizza dough. It is so delizioso and making it can be quite fun.

The key ingredient apart from the essential yeast, is good quality flour. Purchase 'bread & pizza' flour, it will make that difference between a doughy pizza and a perfect one!...divertiti...have fun.

800 gm Bread & pizza flour i.e. lighthouse flour

1 level tablespn sea salt
2 x 7g sachets of yeast
1 tablespn caster sugar
Roughly 650ml lukewarm water

Pile the flour onto a clean kitchen surface and make a well in the centre. Add the yeast, sugar to the lukewarm water, mix it with a fork until well blended. Leave for a few minuto then pour into the well. Using a fork, slowly bring in the flour in from the inner edge of the well and mix into the water.  Continue to mix, bringing in all the flour. This is where you can use your hands

Bring the dough together so it forms a large ball, knead the dough using your hands bringing it forwards and backwards. You may feel like a toddler but have fun, roll it, then stretch the dough towards you with one hand then push the dough away from you with the other hand. Repeat for 10 mins until your dough is soft and spongey.

Flour the top of your dough and cover it with glad wrap and let rest for 15 mins at room temperature.

Now divide the dough into as many balls as pizza you want to make.

Dust your surface with flour and start rolling!
When you're ready to cook them, pre heat your oven to 220 C. Next step is to smear on 2 tblespns of tomato sauce (see next blog)! and your favourite toppings.

Tomato Sauce...salsa di pomodoro

extra virgin olive oil
1 clove of garlic, trimmed and sliced
bunch of fresh basil leaves
1 x 400g tin good quality tomatoes
sea salt & pepper ........

Heat a saucepan, add a dash of olive oil and then the sliced garlic. Cook until garlic turns light brown. Add half the basil, the tomatoes and a few pinches of salt & pepper.  Cook gently for about 15-20 minutes, mashing the tomatoes until smooth the. season, taste again and put to one side.


Wednesday, 3 September 2014

Quick Tiramsu....tiramisu veloce

There are so many different ways to cook a  tiramisù but this is one of my favourites. tiramisù translates to "Pick Me Up", this version will certainly do that. Enjoy...godere

15 sponge fingers
285 ml freshly brewed espresso
4 tblespns caster sugar
500g mascarpone
A few drops of vanilla essence
140ml Marsala (fortified wine)
zest and juice of 1 orange
100g good quality dark chocolate

Get  a large rectangle glass dish or similar. Arrange your sponge fingers in layers on top of each other, covering the base of the dish. Add 2 tblspns of the caster sugar to your freshly brewed espresso. give it a stir to sweeten. Pour the coffee over the sponge fingers, making sure the top layer is completely covered.  The sponge fingers will completely absorb the coffee.

While that soaks in, put your mascarpone in a bowl and whisk it up with the rest of the sugar.  Slowly add a few drops of vanilla essence while whisking.  Drizzle in the marsala until the mascarpone becomes silky and a shiny consistency.

Now add a few squeezes of orange juice before smearing the mascarpone over the sponges.
Finally grate or peel the dark chocolate over the smeared mascarpone. Sprinkle lightly with a little finely grated orange zest.

Keep in the frigorifero till ready to serve.

Mama G xx