We used pain d’épices, which is a kind of gingerbread, for this. It makes a nice change from a classic tiramisu. Makes four generous helpings, or six daintier ones.
Tag: Italian
Panna cotta
Original recipe by Aldo Zilli. Serve with a coulis of raspberries or mixed red fruit or, if calories and cholesterol are no object, with butterscotch sauce.
Peperonata
A versatile dish that’s a good way of using up a glut of tomatoes.
Tagliatelle with mushrooms
This is one of my favourite quick pasta dishes. Best with fresh tagliatelle, but dried is fine. Quantities are vague — this will make enough sauce for about 2-3 servings