Enzo Truoccolo
Fruit-yogurt trifle (serves four to six)
300 g (10.5 oz) mixed fruit
300 g (10.5 oz) mixed fruit
200 g (7 oz) fresh ricotta or robiola cheese
250 g (8.8 oz) readymade sponge cake or pound cake
250 g (8.8 oz) readymade sponge cake or pound cake
100 g (3.5 oz) raspberries and strawberries
1 cup Greek yogurt
2 tbsp confectioner’s sugar
1 cup Greek yogurt
2 tbsp confectioner’s sugar
1 tbsp granulated sugar mint leaves
juice and zest of half a lemon
juice and zest of half a lemon
Slice the mixed fruit, place in a bowl, and add the sugar, lemon juice and mint. Refrigerate until the fruit releases its juices. Blend the ricotta (or robiola), lemon zest, strawberries and raspberries, and place in a bowl. Add the yogurt and confectioner’s sugar, stir to blend and refrigerate. Cube the sponge cake or pound cake and place on the bottom of a glass trifle bowl. Layer half of the fruit and the yogurt cream on top. Repeat the layers, ending with fruit as garnish. Refrigerate for at least 30 minutes before serving.
Enzo Truoccolo
Ice-cream sandwich (serves four)
Dough for the cat’s tongue cookies
60 g (1/2 cup) flour
60 g (2 oz) soft butter
60 g (1/2 cup) confectioner’s sugar
ice cream
2 egg whites
pinch of salt
60 g (1/2 cup) flour
60 g (2 oz) soft butter
60 g (1/2 cup) confectioner’s sugar
ice cream
2 egg whites
pinch of salt
Turn the oven on to 390°F. Cream the butter with the sifted confectioner’s sugar until smooth. Beat the egg whites with a little salt (the whites should be soft, not stiff). Fold in the butter mixture a little at a time. Lastly, add the sifted flour (for chocolate cookies, add a tablespoon of cocoa).
Line a baking sheet with parchment paper and drop the dough on it with a teaspoon. Make sure not to put them too close together, because they will spread. Bake for 8 minutes. They should be brown along the edges but the interior will be white. Remove from the oven and cool completely on a rack. Spread half of the cookies with the softened ice cream or cream, and top with another cookie to form a sandwich.
Enzo Truoccolo
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Tarte tatin with mango and pistachios (serves four)
2 ripe mangoes
50 g (4 tbsp) brown sugar
about 1 tbsp butter pistachios
mint leaves
mint leaves
For the short pastry
250 g (2 1/4 cups) flour
250 g (2 1/4 cups) flour
100 g (3.5 oz) butter at room temperature
grated zest of half a lemon
1 tsp sugar
salt
grated zest of half a lemon
1 tsp sugar
salt
To prepare the short pastry, cut the butter into pieces and cream with the flour, lemon zest, sugar and salt. The mixture should be coarse. Add half a cup of water and blend well until smooth. Refrigerate for one hour. Peel the mangoes, cut into thick slices and collect the juice in a cup. In a saucepan, melt the sugar with about 1 tbsp of butter and the mango juice. Cook down to a caramel sauce. Pour into a round cake pan and place the mango slices on top. Roll out the short pastry and place on the fruit, sealing the edges against the sides of the cake pan. Bake in a preheated oven at 290°F for 25 minutes. Remove from the oven, turn out onto a cake plate, and sprinkle with pistachios and mint leaves.
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