St. Patty’s is awesome. But so is Italy! So in an effort for equal opportunity celebration, this AM I’ll give you a delicious and simple recipe from a family Joe and I stayed with in Verona called “crema.” Then tonight, I’ll share a recipe for corned beef and cabbage!
Today, March 17th, 150 years ago, declared national unity. Honestly, I didn’t know about Unitá d’Italia (Unification of Italy) until this last weekend when we had 2 italiana over for dinner, Anna Laura and Silvia. We started talking about St. Patty’s Day, and then they mentioned that Thursday is also the Unification Day. (Read some about the history of Italy’s unification here.) Well, I am not going to miss the chance to celebrate Italy! In fact, I do declare that everyone should make this simple dessert tonight to go along with their corned beef. Yaaaa, it might not flow as nicely as a Guinness for dessert would, but you’ll love it nonetheless.
Before I share the recipe, I’d just like to thank the Stefani family of Verona for letting me post the recipe for all of you. You were already too kind to let us stay with you during our stay in Verona! I hope at some point, you can make it over to California so we can repay the favor! 🙂
When we stayed with the Stefani’s, they shared fantastic food with us every night. It was truly a feast that lasted for days! One of the dishes they served was Pandoro con Crema. Pandoro is traditionally a star-shaped, sweet, yeasted bread (although it tastes like cake to me!) served in the holidays.
As in the photo above, you can serve the cake covered with powdered sugar. Or you can serve it with crema! You can find Pandoro easily in Berkeley because we have several specialty Italian Grocers in the area, but it’s soooo expensive in the US. So instead of serving our crema with Pandoro, we used a close approximation – Angel Food Cake. Serve them together with strawberries, and you’ve got an Italian-inspired strawberry shortcake!
Angel Food Cake with Crema & Strawberries
Angel Food Cake (we used store bought to save time)
1 egg yolk
4 T sugar
250 g (8.8 oz) marscapone (pronounce the “e” please!)
100 g (3.5 oz) whipped cream
A bit of rum
Directions: Make the crema a few hours before you plan to eat it. Don’t worry, it only takes a few minutes. Beat the egg yolk with the sugar until it becomes a cream. (~3 minutes)
Add the mascarpone and mix well.
Add a glug of rum (I’d estimate we used 1-2 T) and lastly the whipped cream and stir to combine.
That’s it! The crema is ready. Chill the crema until you’re ready to use it. Then slice your angel food cake, cut up some strawberries, and assemble!
And just a quick shoutout to Joe – he actually made a dessert! Good job, Joe! 🙂