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6
Medium
Published 2008
This delicious Piedmontese specialty is gaining in popularity and fame all over Italy and beyond. You can make it completely plain or add crushed amaretti, coffee, chocolate, soft fruits, lemon or orange peel, liqueur—the possibilities are endless. The skill of this dessert lies in getting it to set without making it rubbery, so just the right amount of sheet gelatin needs to be used. Here is the basic, plain version.