Today’s cake – Torta di Verona my way

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I love the Torta di Verona dessert at Buzo.  They haven’t published a recipe, so I thought I’d make it up.  I daresay they make their own pandoro, but I’m not that ambitious and buy it.  Consequently you can only make this around Christmas time when the pandoro arrives from Italy. I made this on Christmas Day, but prepared the blueberries and almonds the day before to make it easier; it got a big wrap. You’ll need one whole pandoro – I had a 1kg pandoro and used about three quarters of it.  Its unlikely the slices will fit your chosen bowl exactly so tear off pieces as needed to fill in gaps as you create the layers. Serves 8-10.

Blueberry Compote
250g blueberries
4 tbsp. water
1/4 cup caster sugar
1 tbsp. lemon juice

Put the water, sugar and lemon juice in a small pot and stir well to combine. Add the blueberries and cook over medium to low heat, until the blueberries soften but still have some shape. Set aside and allow to cool. Seal in a container and refrigerate until ready to use.

Sugared almonds
100g slivered almonds
1 tbsp. caster sugar
1 1/2 tbsp. amaretto (Italian liquor)
Icing sugar for dusting

Preheat oven to 150 degrees. In a bowl, combine the almonds, sugar and amaretto and stir well. Spread out on a baking tray lined with baking paper and place in oven until golden, stirring occasionally. Remove from oven, dust generously with icing sugar, and allow to cool. Seal in an airtight container and refrigerate until read to use.

Mascarpone cream
5 eggs, separated
5 tbsp. caster sugar
500g mascarpone cheese
50ml marsala
80ml amaretto

In a bowl, whip egg whites until stiff. In a separate bowl, beat egg yolks and sugar until pale, then add the mascarpone and mix at high speed. Add the marsala and amaretto, then fold in egg whites.

Assembly
Slice the pandoro into 2cm slices. Remove the outer brown crust.
In a ceramic or glass dish, place 1/3 of the mascarpone mixture, top with a layer of pandoro, another layer of cream, another layer of pandoro, then a final layer of cream. Cover with plastic wrap and refrigerate until ready to serve.

Using a serving spoon, serve a portion into a bowl. Top with a spoonful of blueberries, followed by a sprinkling of the almonds.

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