Free Standard Delivery for orders over $150.

Torta di Verona

Jump to Recipe Print Recipe

 

Torta di Verona

This recipe is a play on Torta Di Verona, that delightful Italian dessert that captures the essence of the festive season. Ours is layered with luscious layers of our SIMON JOHNSON Pandoro, zabaglione, velvety mascarpone, Agrimontana Amarene Cherries, and crowned with PONS Caramelised Marcona Almonds. Immerse yourself in the sweet symphony.
Print Recipe Pin Recipe
Course Dessert
Cuisine Italian

Equipment

  • You will need an electric mixer

Ingredients
  

Zabaglione with Mascarpone

  • 250g caster sugar
  • 6 eggs
  • 2 tbsp Marsala wine
  • 500g mascarpone at room temperature

Torta di Verona

  • 1kg SIMON JOHNSON Pandoro 3-4 slices, we used approximately half the Pandoro for this recipe
  • 6 tbsp Amaretto Liqueur adjust to taste
  • 6 tbsp Marsala wine adjust to taste
  • 390g Agrimontana Sour Amarene Cherries
  • 130g PONS Caramelised Marcona Almonds

Instructions
 

Zabaglione with Mascarpone

  • Combine sugar and eggs in a heatproof bowl. Using an electric mixer, whisk until light & foamy and mixture has increased in volume.
  • Gradually add 2 tbsp Marsala, whisking continuously for a smooth consistency.
  • Place the bowl over a medium size saucepan of gently simmering water. Gently whisk zabaglione until the mixture thickens and forms soft peaks.
  • Remove from heat and gently fold in the mascarpone, stir until smooth. Mixture will thicken at room temperature.

Torta di Verona

  • Cut Pandoro horizontally into 5cm “star” sections, starting from the base through to the top. We used 4 slices for our dessert.
  • Add the largest Pandoro slice to the base of a serving dish. Drizzle with a tablespoon of Amaretto and Marsala wine. Add a generous dollop of the zabaglione & mascarpone mixture, and smear over the slice of pandoro, followed by a spoonful of Amarene cherries.
  • Repeat the process until all the layers are assembled, moving from the largest to the smallest on top.
  • Garnish the final layer with the caramelised Marcona almonds before serving. Serve the remaining zabaglione & mascarpone mixture on the side.
Keyword Christmas, Dessert, Pandoro

SHOP THIS RECIPE

Like this Recipe?

More Delicious Recipes

Honey Cake

Golden, rich, and effortlessly delicious. Our melt-and-mix Honey Cake is finished with a buttery Velvet Fields honey glaze, a touch of Tasman Sea Salt, and

Tuna Melt Sandwich

  Upgrade your Tuna Melt in minutes — think slices of country bread with French cultured butter, Ortiz Yellow Fin Tuna, zesty SIMON JOHNSON Cornichons,

Easter Chocolate Poppyseed Wreath

A rich and indulgent Easter treat made with buttery puff pastry, a velvety chocolate, honey & poppy seed filling, and finished with Valrhona chocolate truffles

Lucky Golden Oysters with Caviar

Ring in the Lunar New Year with a touch of luxury and these lucky golden oysters. Crispy golden oysters are topped with exquisite caviar, to

All Recipes