Savoiradi biscuits separate layers of mascarpone whipped with prosecco, pandan syrup in this light and airy dessert.
- 6 (81481) Caterers’ Choice Bulk Large Eggs
Pinch of salt
- 390g (156735) Bundaberg Sugar Caster Sugar
- 1 lemon, very finely zested
- 100g (50101) White Wings Plain Flour
- 2 tbsp (50501) White Wings Cornflour
- 1 vanilla bean, seeds scraped
(192592) Bundaberg Sugar Soft Icing Sugar Mixture, for dusting
- 80g pistachios, finely chopped, extra for serving
- 250ml (170279) Bottega Gold Prosecco DOC
- Spumante Brut
- 2 pandan leaves
- 300g (2470) Fresco Mascarpone Cheese (170386) Bottega Pistachio Liqueur, to serve
Pre-heat the oven to 170 ̊C and line 2 baking sheets with baking paper. Separate 3 eggs. Beat the egg whites with a pinch of salt until stiff peaks form, gradually add 100g of the sugar to form a meringue, beating until thick and glossy. Sift the flours together. In a medium bowl whisk the egg yolks with the lemon zest and half the vanilla seeds. With a spatula gently fold in 1/3 of the meringue into the egg yolk, followed by the flour. Softly fold through the remaining meringue, being careful to keep the mixture light and airy. Transfer the mixture to a piping bag and pipe 2.5cm x 10cm fingers, leaving enough room in between for them to spread. Dust with icing sugar and leave to rest for 5 minutes. After resting, sprinkle with chopped pistachios and a final dust of icing sugar. Bake for 12-15 minutes until crisp and lightly golden, turning your trays halfway through to cook evenly. Cool on trays for 10 minutes and then transfer to a wire rack to cool completely. Store in an airtight container until needed.
Combine 200g of the sugar and the prosecco in a small heavy based pan. Bring to the boil over a medium high heat, reduce to a simmer, add the pandan leaves and simmer for 2 minutes until the sugar has dissolved. Remove from the heat and leave to infuse and cool completely. Leftover syrup can be stored in the fridge.
Separate the remaining 3 eggs. Whisk the egg yolks, remaining vanilla and 90g sugar in a bowl and place over a pot of simmering water. Whisk continuously until the mixture is thick and pale, forming ribbons as you lift the whisk. Set aside to cool. Once the egg yolks have cooled completely, beat in the mascarpone, until completely combined. Then whisk the egg whites just beyond soft peaks, beating in 60ml of the pandan syrup until the egg whites are glossy gently fold through the mascarpone mix in thirds. Refrigerate until needed.