Preparation stated: 10 minutes · Soak the raisins: about 10 minutes · Bake: about 35 minutes at 190 °C in a preheated oven · 24 cm round tin. Let it cool slightly before serving.

Ingredients for a 24 cm tin

• 500 g chestnut flour
• 600 ml water
• 100 g walnut kernels
• 60 g pine nuts
• 60 g raisins
• 2 tablespoons extra virgin olive oil
• 1 pinch of salt
• Rosemary, as needed

Oil the tin as instructed. The source does not separate the oil used for greasing from the two tablespoons listed, so no additional measured quantity is invented here.

How to make castagnaccio

1. Rinse the raisins and soak them in cold water for about 10 minutes. Drain and squeeze them well.
2. Sift the chestnut flour into a bowl and add the salt. Gradually pour in the 600 ml of cold water, stirring with a hand whisk or spoon until no lumps remain.
3. Chop the walnut kernels. Stir two thirds of the walnuts, two thirds of the pine nuts and all the drained raisins into the batter.
4. Pour into an oiled 24 cm round tin. Scatter the remaining walnuts and pine nuts over the top, add the rosemary needles and drizzle with the oil.
5. Bake in the preheated oven at 190 °C for about 35 minutes. Let it cool slightly before cutting. Serve warm or cold.

The history of castagnaccio

Castagnaccio belongs to rural cooking traditions built around chestnut flour. In Lunigiana, the chestnut tree was known as the bread tree: its fruit helped sustain local communities. Chestnuts were dried in buildings called gradili and then milled, allowing the harvest to be used beyond autumn.

Visit Tuscany — Lunigiana

Names and preparations vary by region. In Casentino, castagnaccio is also known as baldino; Visit Tuscany describes it with chestnut flour, extra virgin olive oil, pine nuts, raisins and rosemary. These sources explain the tradition without assigning this particular version an undocumented inventor or date of origin.

Visit Tuscany — Casentino

Frequently asked questions

Should castagnaccio rise?

No. This recipe has no raising agent and the batter is not whipped. The result is dense, unlike a fluffy cake.

Do I need to add sugar?

Sugar is not included in this formula. That does not mean the cake contains no naturally occurring sugars.

Is it the same as chestnut flour sponge cake?

No. This recipe uses water and chestnut flour, without eggs or a raising agent. The soft chestnut flour cake in the Magazine also contains wheat flour, eggs, milk and baking powder.

Recipe source and image

Rewritten from the supplied material, with reference to La cucina di Vane’s recipe. The owner clarified the source’s flour, walnut and herb errors: 500 g flour, 100 g walnut kernels and rosemary. All other amounts, the oven temperature and baking time are unchanged.

Castagnaccio — La cucina di Vane

The image is an AI-generated illustration and does not document a practical test of the recipe.

The recipe uses seed oil and milk, with no butter. Allow 10 minutes to prepare the batter and about 40 minutes for baking, plus time for the cake to cool slightly. Serve it for breakfast with milky coffee or as an afternoon snack with a warm drink.

Easy · 6 servings · 20 cm tin

Preparation: 10 minutes · Baking: about 40 minutes · Total: about 50 minutes, plus cooling · Preheated oven: 170 °C

Ingredients

• 120 g Italian type 00 wheat flour
• 120 g chestnut flour
• 3 eggs
• 150 g sugar
• 100 ml seed oil
• 100 ml milk
• 8 g baking powder
• Icing sugar, as needed to decorate

How to make chestnut flour cake

1. Prepare the oven and tin

Preheat the oven to 170 °C and line the base of a 20 cm round cake tin with baking parchment. Weigh and prepare all the ingredients.

2. Whisk the eggs and sugar

Crack the eggs into a large bowl, add the sugar and beat with an electric whisk until pale, thick and frothy.

3. Add the oil and milk

Pour the seed oil and milk into the bowl. Whisk briefly, just until they are incorporated.

4. Mix in the flours and baking powder

Add the type 00 wheat flour, chestnut flour and baking powder. Whisk until the batter is smooth, with no visible lumps.

5. Fill the tin and bake

Pour the batter into the prepared tin and level the top if needed. Bake at 170 °C for about 40 minutes. Check the centre with a skewer before taking the cake out of the oven.

6. Cool slightly and decorate

Let the cake cool slightly, remove it from the tin and dust with a little sifted icing sugar. Cut into slices and serve.

How to serve chestnut flour cake

Enjoy it for a simple breakfast with coffee, milk or tea, or as an afternoon snack without a filling. To serve it as dessert, add a spoonful of whipped cream to each slice just before bringing it to the table.

Optional chocolate chip variation

For a richer variation, add 100 g of chopped dark chocolate or chocolate chips to the batter. This addition is optional and is not included in the ingredients for the plain cake shown in the steps.

Storage

Once the cake has cooled, wrap it in food-safe cling film and refrigerate it to help prevent it from drying out. The source recipe does not specify an exact number of days, so no guaranteed storage period is given here.

Frequently asked questions

Is this chestnut flour cake gluten-free?

Not this version: it contains 120 g of type 00 wheat flour as well as chestnut flour. For a gluten-free cake, use a dedicated recipe rather than replacing flours without checking the formula.

Is this cake made without butter?

Yes. The batter uses seed oil instead of butter. It still contains milk and eggs: no butter does not mean lactose-free or vegan.

What size tin do I need?

These quantities are for a 20 cm round cake tin and 6 servings. Line the base with baking parchment.

Recipe source and images

Adapted from the material supplied, with reference to Buon’Idea’s recipe on Fatto in casa da Benedetta. Ingredient quantities are unchanged; tin diameter and oven temperature were checked against the source.

Buon’Idea — Torta con farina di castagne, Fatto in casa da Benedetta

The images are AI-generated illustrations and do not document a practical test of the recipe.

Servings, tin and timing

Serves 8 · round 22 cm cake tin · easy · low cost. Preparation: 20 minutes. Baking: 55 minutes at 180 °C in a conventional oven, without a fan. Approximate total: 1 hour 15 minutes, excluding preheating and cooling.

Ingredients

• 930 g whole Reinette apples, yielding 700 g peeled and cored apples
• 200 g sugar
• 250 g Italian type 00 flour
• 100 g butter
• 150 g whole milk, at room temperature
• 2 eggs, at room temperature
• 1 lemon, grated zest only
• 16 g baking powder
• ½ teaspoon ground cinnamon
• 1 pinch fine salt
• Icing sugar, as needed to finish

For the tin: a little extra butter and sugar, in addition to the batter quantities.

How to make the apple cake

1. Prepare the apples

Peel and quarter the Reinette apples and remove the cores. Weigh out 700 g of prepared apple, then cut the quarters crosswise into thin slices. Melt the butter and let it cool until lukewarm.

2. Whisk the eggs and sugar

Put the eggs and sugar in a bowl. Beat with an electric hand mixer until pale and airy, then add the salt.

3. Add butter and flavourings

Mix in the lukewarm melted butter and cinnamon. Add the grated lemon zest and beat again.

4. Finish the batter

Sift the flour and baking powder into the bowl. Mix while adding the milk gradually, until the batter is smooth and creamy.

5. Fold in the apples

Fold in all the apple slices with a spatula. Butter the 22 cm tin and coat it with sugar, then spoon in the batter and level the top.

6. Bake and serve

Bake in a preheated conventional oven at 180 °C for about 55 minutes. Check the centre with a skewer before removing the cake. Allow it to cool to lukewarm, release it from the tin and dust with icing sugar.

Baking and batter questions

Why is this apple cake so moist?

The recipe contains 700 g of prepared apples, so a moist texture is expected. Moist crumb is not the same as raw batter: check the centre. The source suggests an extra 10 minutes of baking if needed, covering the top with foil to prevent excessive browning.

Are the apples weighed before or after peeling?

Add 700 g of peeled, cored apples to the batter. The 930 g figure is the approximate whole-fruit weight; the amount of peel and core discarded can vary.

Does the batter need lemon juice?

This recipe uses the grated zest of 1 lemon. The reference method does not add its juice to the batter.

Storage and variations

The source recommends keeping the baked cake covered at room temperature for no more than 2–3 days and says it can be frozen after baking. This is a very moist cake, so actual keeping time also depends on storage conditions.

If you prefer not to use cinnamon, the source suggests the seeds of 1 vanilla pod. Pine nuts or raisins are optional additions, not part of the base recipe; no amounts are specified in the source.

The source lists approximately 402.8 kcal per serving, an Edamam estimate based on 8 servings. This is not an independent calculation by the Magazine and varies with ingredients and portion size; it is not personalised dietary advice.

Source and images

Ingredient quantities and method are based on GialloZafferano’s “Torta di mele”, supplied as the reference and checked. Text rewritten for Tutto Pasticceria Magazine without changing the recipe formula.

GialloZafferano: Torta di mele

Images are AI-generated illustrations, not photographs of a test bake.

Its texture is that of a crumble-topped tart, not a fluffy sponge cake. The pine nuts go into the pastry used for the topping, while the figs stay in the filling. The method keeps those layers distinct, without adding baking powder or changing the ingredient quantities.

Servings, tin and timing

• Serves 6–8.
• Rectangular 20 × 24 cm loose-bottomed tart tin.
• Difficulty: easy.
• Preparation: 30 minutes.
• Refrigerator resting time: at least 30 minutes.
• Baking: approximately 30–35 minutes at 160 °C, in the lower part of the oven.
• Allow for resting and cooling in addition to preparation and baking: the tart is not ready in just 30 minutes.

Ingredients

• 500 g figs
• 250 g flour
• 120 g butter
• 100 g brown cane sugar
• 100 g pine nuts
• 100 g fig jam
• 1 egg
• 1 teaspoon ground cinnamon
• 1 pinch of salt
• Icing sugar for finishing, optional

How to make the fig and pine nut tart

1. Make the pastry

Put the flour, cinnamon, diced butter, brown cane sugar and salt in a food processor. Process until the mixture forms crumbs. Add the whole egg and process for a few more seconds.

2. Rest in the refrigerator

Wrap the pastry in food-safe plastic wrap and refrigerate for at least 30 minutes.

3. Line the tin and prepare the figs

Divide the pastry into two parts. Roll out one part in a rectangular 20 × 24 cm loose-bottomed tin. Clean and trim the figs, cut them into pieces and mix them with the fig jam.

4. Add the filling

Spoon the fig and jam mixture over the pastry base and spread it across the tin.

5. Add the pastry and pine nut topping

Mix the pine nuts into the remaining pastry. Grate this portion through the coarse holes of a grater, letting it fall directly over the filling.

6. Bake and cool

Bake in the lower part of the oven at 160 °C for approximately 30–35 minutes. Leave to cool and serve cold, dusted with a little icing sugar if desired.

Details worth noting

The base and topping come from the same pastry; only the topping portion is mixed with pine nuts. The method does not include baking the base separately.

The source specifies 160 °C but does not identify a conventional or fan oven setting. No undocumented setting or temperature conversion is added here. The minimum 30-minute refrigerator rest remains part of the method.

Recipe source

Ingredient quantities and method are based on Cucchiaio d’Argento’s Torta ai fichi e pinoli. Text adapted for Tutto Pasticceria Magazine without changing the recipe formula.

Cucchiaio d’Argento — Torta ai fichi e pinoli

AI-generated illustrative images, not photographs of a test bake.

There is no butter in the batter. However, the method below uses butter and flour to prepare the tin, so this is not a completely butter-free or dairy-free cake.

Servings, tin and timing

• Serves: 6.
• Round cake tin: 20–22 cm in diameter.
• Difficulty: very easy.
• Indicative cost: low; actual cost depends on the ingredients purchased.
• Preparation time stated in the original recipe: 15 minutes.
• Pumpkin baking time: 20 minutes at 200 °C.
• Cake baking time: approximately 45 minutes at 170 °C, in a preheated conventional oven, without the fan.
• Sum of the stated times: approximately 1 hour 20 minutes, excluding preheating and cooling. The 45 minutes refer only to baking the cake.
• Cooking method: oven. Cuisine: Italian.

Ingredients

For a 20–22 cm cake tin:

• 3 medium eggs;
• 300 g pumpkin, weighed after cleaning and before baking;
• 150 g granulated sugar;
• 50 ml seed oil;
• 50 ml milk;
• 270 g Italian tipo 00 flour;
• 16 g baking powder for cakes, equivalent to one sachet in the 16 g format;
• icing sugar as needed, for finishing.

You will also need butter and flour to grease and flour the tin, as already required by the method. These are for the tin, not additions to the batter quantities.

To make “one sachet” precise, we use the 16 g format documented by Paneangeli. The original cake recipe does not specify a brand. This is baking powder, not baker’s yeast; if using a different formulation, check the manufacturer’s dosing instructions.

How to make the pumpkin cake

1. Bake and blend the pumpkin

Remove the skin and weigh out 300 g of cleaned pumpkin flesh. Cut it into small cubes and spread them over a baking tray lined with baking paper. Bake at 200 °C for 20 minutes. Blend the cooked pumpkin and set the purée aside.

Baking helps dry out the pumpkin before it is added to the batter. Remember to include this separate step when planning your preparation time.

2. Make the batter

Use an electric whisk to beat the whole eggs with the sugar until fluffy. Pour in the oil and milk while continuing to mix.

Add the pumpkin purée, then gradually incorporate the sifted flour. Add the baking powder last and mix until the batter is smooth.

3. Bake the cake

Grease and flour the 20–22 cm cake tin, then pour in the batter. Bake in a preheated conventional oven, without the fan, at 170 °C for approximately 45 minutes.

Check the cake with a skewer before taking it out of the oven: the baking time is approximate, so the final doneness check is still needed.

4. Finish the cake

Remove the cake from the oven and leave it to cool. Dust with icing sugar only when the cake is cold, then cut into portions.

Variations suggested in the original recipe

The original recipe also suggests chopped chocolate, lemon or orange zest, and chopped almonds. These are optional ideas without specified quantities, separate from the plain version.

For the cocoa variation, replace 20 g of the flour with unsweetened cocoa powder: use 250 g flour and 20 g cocoa. Keep this variation separate from the plain cake described above.

Orange juice is mentioned in the original introduction, but without a quantity or substitution ratio, so it is not included in the practical instructions.

A little history: pumpkin desserts and pumpkin pie

Plants in the genus Cucurbita, which includes the edible pumpkins discussed here, have an American native range documented by the Royal Botanic Gardens, Kew.

There is also historical evidence of pumpkin being used in desserts. Amelia Simmons’s American Cookery, published in 1796, includes a pumpkin preparation baked in a pastry crust. The Library of Congress links it to the classic American pumpkin pie.

That dessert is different from this cake: pumpkin pie has a filling in a pastry shell, while here the purée is mixed into a raised cake batter. This is background on pumpkin desserts, not a claim that this particular recipe dates from the eighteenth century.

Preparation questions

Should I weigh the 300 g of pumpkin before or after baking?

Weigh the pumpkin after cleaning it and before baking it. The quantity does not mean 300 g of cooked purée.

Does raw pumpkin go into the batter?

No. In this recipe, the pumpkin is first baked for 20 minutes at 200 °C, then blended and added to the batter.

Is this a butter-free cake?

The batter contains seed oil instead of butter. The tin is buttered and floured, and the recipe also contains milk.

How long does it bake?

The cake takes approximately 45 minutes at 170 °C in a preheated conventional oven, without the fan. There is also a separate pumpkin baking stage: 20 minutes at 200 °C.

Storage

The original recipe states 2 days, with the cake covered in plastic wrap. It does not specify a storage temperature. We report this as the source’s guidance, not as a shelf life validated for every room condition or for cakes with added fillings.

Recipe source

Reference quantities and method: Torta di zucca morbidissima by Vale cucina e fantasia. Editorial adaptation for Tutto Pasticceria Magazine, with clarification of the baking powder sachet size and overall preparation time.

Accompanying image: AI-generated illustration, not a photograph of a test bake.

Fresh, fragrant and smooth, this sorbet uses freshly squeezed lemon juice, water, sugar and a small amount of ready-pasteurized egg white. The syrup helps control large ice crystals, while the egg white adds air. Instructions are included for both an ice-cream maker and a hand-blended freezer method.

Recipe details

• Difficulty: easy
• Active preparation: 20 minutes
• Syrup cooling: about 1 hour
• Freezing without a machine: 4-6 hours
• Yield: 6 servings
• Estimated energy: about 130 kcal per serving

Ingredients

• 200 g freshly squeezed, strained lemon juice
• 280 g water
• 180 g granulated sugar
• 35 g ready-to-use pasteurized egg white
• yellow zest of 1 unwaxed lemon
• fresh mint, optional

How to make creamy lemon sorbet

4. Fold in the pasteurized egg white

Whip the pasteurized egg white to a soft, glossy foam. Mix in a few spoonfuls of lemon base first, then gently fold in the remainder. Do not use raw shell egg white.

5. Without an ice-cream maker

Pour into a pre-chilled shallow metal tray. After 60-90 minutes, break up the frozen edges and blend briefly. Repeat 2 or 3 more times every 45-60 minutes, then freeze for at least 2 hours.

7. Serve

Let the sorbet stand for 5-10 minutes, work it briefly and serve in chilled bowls. Alternatively, fill intact hollowed and frozen lemon shells; do not eat the peel.

Egg-white safety note

Use only packaged pasteurized egg white and follow its label. The egg white is not cooked in this recipe, so never replace it with raw egg white from a shell.

Sorbet variations

Orange sorbet

For 6 servings use 250 g strained orange juice, 30 g lemon juice, 240 g water, 160 g sugar and 35 g pasteurized egg white. This is not a one-for-one swap: the lemon restores acidity.

With vodka or limoncello

Replace 20-30 g of the water with the same weight of vodka or limoncello. Add it to the cold base before the egg white. Do not exceed 30 g without rebalancing the formula, because excess alcohol prevents firm freezing. Adults only.

Frequently asked questions

Why does sorbet become hard?

A cold freezer, deep container or too few blending cycles can make it compact. Rest it for a few minutes and blend briefly.

Can I reduce the sugar?

Not substantially: sugar also controls body, freezing and softness.

Can I make it without egg white?

Yes, but it will be less airy and closer to a granita; blend it more often as it freezes.

Which lemons are best?

Choose juicy, fragrant fruit. Use an unwaxed lemon when adding the zest.

Fresh, creamy and fragrant, this lemon semifreddo is a summer dessert that needs neither an oven nor an ice-cream maker. The whipped-cream and condensed-milk shell surrounds a cooked lemon filling for a clean slice and a more intense citrus flavour.

Recipe at a glance

• Difficulty: very easy
• Cost: budget-friendly
• Preparation: 25 minutes
• Initial freezer rest: about 30 minutes
• Final freezing: at least 3 hours
• Serves: 4 people
• Cuisine: Italian

Ingredients

For the whipped-cream base

• 2 lemons, juice only
• 150 g condensed milk
• 400 g sweetened lactose-free plant-based whipping cream
• 1 teaspoon limoncello
• 30 g milk

For the lemon centre

• 2 lemons, juice and pulp
• 30 g butter
• 40 g cornstarch
• 300 g water
• 90 g sugar
• 1 egg

How to make lemon semifreddo

1. Whip the cream

Whip the cold plant-based cream with an electric mixer until it holds firm peaks. If using unsweetened fresh cream, the original recipe specifies 1 tablespoon of icing sugar.

2. Finish the creamy base

Add the condensed milk, the juice of the first 2 lemons, the 30 g milk and the limoncello to the whipped cream; mix until smooth and even.

3. Make the first layer

Line a not-too-large loaf tin with plastic wrap. Add half of the cream mixture, level it and freeze for about 30 minutes. Keep the remaining cream mixture in the refrigerator.

5. Cook the lemon cream

Mix the cornstarch with the egg in a saucepan. Add the blended lemons and sugar, then pour in the water. Cook over low heat, stirring continuously, until thickened. For cautious egg handling, check for 71 °C (160 °F) if using a thermometer. Add the butter, let it melt, then remove from the heat.

7. Assemble and freeze

Pour the cold lemon cream over the first layer and level it. Cover with the reserved whipped-cream mixture, seal with plastic wrap and freeze for at least 3 hours.

Serving and storage

Serve the semifreddo cold but not completely rigid. Keep the dessert frozen and remove only the amount you need; do not refreeze a portion that has fully thawed.

Egg-cream safety note

The centre contains one egg and must be cooked thoroughly. The FDA indicates 71 °C (160 °F) for preparations containing eggs; alternatively, use a pasteurised product according to its label. After cooking, cool the cream completely before adding it to the semifreddo.

If you enjoy frozen desserts, see also the fig and pistachio semifreddo.

The photograph for this recipe was taken in Panarea. Almond granita is in the foreground, mulberry granita is behind it, and both are served with brioche. Visit Sicily describes granita with brioche as a Sicilian ritual and lists almond and mulberry among its characteristic flavours.

Ingredients for 4 servings

• 250 g ready-sweetened almond paste;
• 500 ml water;
• a small pinch of salt.

Use a sweetened paste intended for drinks or granita, not a professional 100% almond paste. Their concentration and sugar content differ, so they cannot be exchanged using the same quantities.

To make the paste at home, start with the sweet peeled almonds sold in the shop and follow the Magazine guide to almond paste. Check current availability and product information before ordering.

Method

1. Dissolve the almond paste

Cut the paste into small pieces and place it in a tall container. Add the water and salt.

Step 1: cut the paste and measure the water and salt. AI-generated illustrative image.

2. Blend

Use a hand blender, starting slowly and increasing the speed until the paste has completely dissolved and the mixture is smooth and lightly foamy.

Step 2: blend until the mixture is smooth. AI-generated illustrative image.

3. Chill

Freeze for one hour. Break up the first ice crystals with a hand whisk. This step is used for both methods.

Step 3: break up the crystals after the first hour. AI-generated illustrative image.

4. Finish without an ice-cream maker

Return the container to the freezer. Stir vigorously every 30 minutes, scraping the edges where the mixture freezes first. It should gradually thicken over about 4 hours. Blend briefly before serving for a finer texture.

Step 4: serve when the texture is fine and creamy. AI-generated illustrative image; the opening Panarea photograph is an original photo by the author.

Method with an ice-cream maker

After the first hour in the freezer, whisk the mixture and transfer it to the machine. Churn for about 30 minutes, or follow the manufacturer’s directions, until the granita is fine and creamy.

Why does granita become hard?

Ice crystals grow during storage. Stirring during freezing keeps them smaller. If the granita becomes firm, leave it at room temperature for about 10 minutes, break it up with a fork and blend it briefly before serving.

Which almond paste should I use?

Choose sweetened almond paste and read its ingredients before adding any sugar. A product with a different almond-to-sugar ratio may need a different amount of water and should be tested rather than adjusted at random.

How to serve it

Serve in a chilled glass with brioche. The Panarea photograph captures this classic pairing and also shows a mulberry granita in the background.

Frequently asked questions

Does this almond granita contain milk?

This formula uses almond paste, water and salt. Always check the almond paste label and cross-contamination information when dietary requirements matter.

What is the main allergen?

Almonds are tree nuts and must be clearly declared in the article and in any future Recipe structured data.

Can I prepare it the day before?

Yes, but it will harden in the freezer. Let it soften briefly, break up the crystals and blend it again before serving.

Where can I find professional granita products?

For professional bases and slush-machine products, see the shop category sorbets and granita preparations. The quantities in this recipe do not apply to those products: always follow the chosen product label.

Sources and editorial note

The cultural context is supported by Visit Sicily. The quantities and the with-or-without-machine sequence are inspired by the Dulcisss in forno recipe provided by the user. This article uses original wording and structure and links to the source; it does not reproduce its text or photographs. The The Magazine must record the observed time, yield and texture before enabling Recipe schema.

Recipe card

• Serves: 16, from two loaf moulds
• Prep: 25 minutes
• Freeze: at least 8 hours
• Total: 8 hours 25 minutes

Ingredients

• 1 l cold whipping cream
• 300 g neutral semifreddo mix 2864AR
• 300 g white-fig gelato variegato 2777AR
• 80 g chopped unsalted pistachios 4511
• 4 fresh figs, washed, dried and quartered just before serving, optional

Method

1. Chill the bowl and beaters and prepare two loaf moulds.
2. Whip the cream with the neutral mix for a few minutes, also following the
   current pack directions.
3. Spread one third into the moulds. Add some fig variegato and pistachios
   without blending the layers completely.
4. Repeat, finish with cream and cover the surface closely.
5. Freeze for at least 8 hours at −18 °C or below.
6. Unmould and cut with a warmed, dry knife. Add fresh figs only at serving.

Contains milk and pistachios. Check the current labels of all three shop products before use. Do not refreeze softened or melted
portions.

From the shop: neutral semifreddo mix, white-fig variegato and chopped pistachios.

FAQ

Why does the recipe make two loaves?
The published mix ratio is 300 g powder to 1 l cream. This recipe preserves that ratio rather than inventing a smaller pack dose.

Can I fold fresh figs into the semifreddo?
No. Their water and sugar would change the structure and storage
profile, so fresh figs are a serving garnish only.

Recipe card

• Serves: 8
• Mould: 16 cm wide and 8 cm high
• Prep: 30 minutes
• Syrup: 2 minutes
• Freeze: at least 6 hours
• Total: 6 hours 32 minutes

Ingredients

• 300 g plain sponge cake, cut into 5 mm slices
• 400 g vanilla or fior di latte gelato
• 400 g chocolate gelato
• 150 g sour-cherry gelato variegato
• 40 g water
• 20 g granulated sugar
• 20 g dark chocolate curls, optional

Method

1. Boil the water and sugar for 2 minutes, then cool completely.
2. Soften both gelatos in the refrigerator for about 10 minutes. They should
   spread easily but must not melt.
3. Line the mould with sponge slices and brush sparingly with cold syrup.
4. Press the vanilla gelato around the sides, form a hollow and spoon in the
   sour-cherry variegato.
5. Fill with chocolate gelato and close with the remaining sponge.
6. Cover and freeze for at least 6 hours. Unmould, wait about 5 minutes, then
   slice and add chocolate curls if desired.

Hold at −18 °C or below. Take out only what you intend to serve and discard
ice cream that has become soft or melted instead of refreezing it. Contains
milk, egg and gluten; check the gelato and variegato labels for soy and nuts.

From the shop: 16 cm zuccotto mould and Amarena variegato SKU 1011AR. The 150 g amount is the quantity used in this recipe, not a manufacturer dosage.

FAQ

Can I make it the day before?
Yes. An overnight freeze suits the method. Cover the dessert well to protect
it from air and freezer odours.

How do I stop the sponge becoming soggy?
Use only a light coating of completely cold syrup and softened—not melted—
gelato.