Turin Dessert
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g savoiardi (ladyfingers)
- g chocolate
- g fresh butter
- g powdered (icing) sugar
- egg yolk
- spoonfuls milk
- vanilla sugar
- rosolio liqueur
- alkermes liqueur
- g pistachios or lightly toasted hazelnuts
Instructions
- Split the ladyfingers lengthwise and moisten with rosolio (and alkermes, to alternate colours).
- Work butter with sugar and yolk; melt the chocolate with the milk and blend in hot with the aroma to a smooth paste.
- Layer ladyfingers and paste three deep on a dish, cover top and sides with the rest, and shape into a square.
- Next day smooth the surface with a heated knife and decorate with chopped pistachios or toasted hazelnuts. Serves 6-7.