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Torta di Verona


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.
Course Dessert
Cuisine Italian


  • You will need an electric mixer


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


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


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