recipe comes from Valentina
Harris.Valentina is an authority on Italian
food and food culture and a respected member of
the International Association of Culinary Professionals.
In 1984, Valentina published Perfect Pasta and
has since gone on to publish many more books on
has featured regularly on TV and her latest cookery
series for the Carlton Food Network, Cucina
Valentina, is filmed in Tavernelle,
Italy, where she rums her owm cooking school providing
wonderful week long holidays where guests can
relax and increase their culinary knowledge.
5 tbsp icing sugar, sifted
115g meringues, lightly crushed
2 heaped tbsp mascarpone cheese
100g macaroons, lightly crushed
4 tbsp almond-flavoured liqueur, such as Amaretto
3 tbsp caster sugar
2 tbsp water
mint sprigs or edible flowers (from an unpolluted
source) such as pansies, rose petals or nasturtiums
icing sugar, sifted
a 20cm spring-form cake tin with non-stick baking
the cream with the icing sugar until soft peaks
a metal spoon, fold in the meringues and the
mascarpone. Then gently fold in the macaroons
the mixture into the cake tin, levelling the
top with a palette knife. Cover with cling film
and freeze for at least 6 hours.
make the syrup. Put the sugar and the water
into a small saucepan. Simmer over medium heat
for a few minutes, without stirring, until liquefied
and the bubbles start to look syrupy. Take care
not to let it brown. Leave to cool.
ready to serve, turn out the cake onto a serving
plate. Spoon the cooled syrup over the top.
Sprinkle with crumbled macaroons, arrange the
mint sprigs attractively on top and dust with
8 - 12