1 litre of lemon sorbet, softened
¼ glass of vodka
½ glass of prosecco
1. Gently hand whisk the vodka into the lemon sorbet.
2. Gently fold in the prosecco until the texture is smooth but not too liquid, so that it can still be eaten with a spoon.
3. Serve in an elegant glass, with Amaretti biscuits.
"I choose to present this as a desert, but by increasing the proportions of prosecco and vodka, you can turn it into a cocktail drink."
125g (4oz) of ground almonds
1 cup/250g of sugar
2 small egg whites
1⁄2 tsp of vanilla essence
1-2 drops of almond essence
Blanched whole almonds for decorating
1.Combine the ground almonds, sugar, un-beaten egg-whites, vanilla and almond essence. Mix them well and beat the mixture for 3 minutes. Then leave it to stand for 5 minutes.
2.Roll the mixture into small balls – about walnut-sized – and top each one with a blanched almond.
3.Line a shallow baking tray with baking paper and place the balls of mixture on it – about 3 centimeters apart to allow for expansion.
4.Bake them in a moderate oven for 12-15 minutes, or until they are golden-brown.
Leave them to cool on a rack.
"In the first years that we wintered the yacht at the Cipriani, we discovered Sgroppino in a little back-street trattoria on Guidecca where we were regulars. I can remember ordering it every time and eventually pleading with the chef to show me how to make it. I’ve kept it my secret until now. Enjoy!"