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Recipes for the perfect Christmas dessert To enjoy with MARSALA

Recipes you will find:

9. Piparkakut

1 . Christmas Pudding

10. Banketstaaf

2 . Panettone

11. Kurikumaki Keki

3. Kolaczki

12. Cougnou

4. Lamington

13. Buche de Noel

5.Bolo de Natal

14. Æbleskiver

6. Julgrot

15. Sachertort

7. Stollen

16. Pehme Pipar Kook

8. Brunsli

17. Turron

Christmas Pudding

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Enjoy with Marsala Superiore Dolce

1 oz /25 g mixed candied peel, finely chopped 1 small cooking apple, peeled, cored and finely chopped Grated zest and juice ½ large orange and ½ lemon 4 tbsp brandy, plus a little extra for soaking at the end 2 oz /55 g self-rising flour, sifted 1 level tsp ground mixed spice 1 1/2 tsp ground cinnamon 4 oz /110 g shredded suet, beef or vegetarian 4oz /110g soft, dark brown sugar 4 oz /110 g white fresh bread crumbs 1 oz /25 g whole shelled almonds, roughly chopped 2 large, fresh eggs

Preparation: Lightly butter a 2½ pint/1.4 liter pudding basin/17cm Place the dried fruits, candied peel, apple, orange and lemon juice into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight. Stir together the flour, mixed spice and cinnamon in a very large mixing bowl. Add the suet, sugar, lemon and orange zest, bread crumbs, nuts and stir again until all the ingredients are well mixed. Finally add the marinated dry fruits and stir again. Beat the eggs lightly in a small bowl then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency. Spoon the mixture in to the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil and tie securely with string. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level frequently so it never boils dry. The pudding should be a deep brown color when cooked. The pudding is not a light cake but instead is a dark, sticky and dense sponge. Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh greaseproof paper and retie with string. Store in a cool dry place until Christmas day. Note: The pudding cannot be eaten immediately, it really does need to be stored and rested then reheated on Christmas Day. Christmas day reheat he pudding by steaming again for about an hour. Serve with Brandy Butter, Custards and of course...a glass of Marsala!


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Enjoy with Marsala Superiore Riserva

3/4 cup milk 1 1/2 tablespoons yeast 4 1/2 - 5 cups all purpose flour 12 tablespoons butter 1 1/8 cups sugar 1 1/2 teaspoons salt 3 eggs 4 egg yolks 1 tablespoon vanilla 1 tablespoon orange zest 1 tablespoon lemon zest 1 tablespoon orange juice 1 1/2 cup raisins, golden raisins, currants, chopped citron, and/or chopped nuts 1 egg for egg wash

Preparation: Heat milk on low heat until warm to the touch(about 100 degrees) and remove from heat. Stir in yeast and 1 cup flour. Mix well and set aside, covered, for 15-20 minutes. Add sugar, salt, eggs (3 whole and 4 yolks), vanilla, orange juice, and butter to the bowl of a food processor. Pulse until butter is mixed in and broken up and mixture looks curdled. Add yeast mixture and pulse briefly. Add remaining flour, one cup at a time, and pulse until dough starts to come together. Pour dough (it will be sticky and wet) onto lightly floured counter and sprinkle nuts and raisins on top. Use a dough scraper or a large spatula to fold and knead dough, adding a little extra flour if necessary, until dough is well mixed and smooth (it will still be sticky). Using floured hands, shape dough into a ball and place dough inside of a 6-7 inch diameter Panettone mold (or a bread pan, or a coffee can - something with tall sides). Brush top of dough with melted butter, then place in a warm place to rise. Let dough rise for 2-4 hours, until almost doubled in size. Brush with beaten egg. Preheat oven to 350 degrees. Bake Panettone until it has risen, is golden brown, and sounds slightly hollow when you tap on it gently (about 40 minutes). Remove from oven and let cool. Drizzle with glaze if desired.

Kolaczk olaczki • • • • •

Enjoy with Marsala Superiore Secco

1 (8-ounce) cream cheese, softened 12 ounces (3 sticks) butter, softened 3 cups all-purpose flour 2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.) Confectioners' sugar

Preparation: Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour. Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling. Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service.


2 cups of all-purpose flour 2 tsp of baking powder 1/4 tsp of sea salt 2 large eggs 1/2 cup of room temperature butter 3/4 cup of white sugar 1 tsp of pure vanilla extract 1/2 cup of milk 2 cups of icing sugar 1/3 cup of cocoa powder 3 tbs of butter 1/2 cup of milk Whipped cream for serving

Enjoy with Marsala Superiore Riserva Storica 1988

Preparation: Preheat the oven to 350F (180C) Lightly butter an 8 inch square cake tin. Set aside. In a large bowl, sift together the flour, baking powder and salt. Set aside. In a separate bowl, use an electric beater to cream the butter and sugar mixture together until pale and fluffy. Add the eggs one at a time to the butter/sugar mixture. Beat well after adding each egg. Add the vanilla to the mixture and mix well to combine. Next, use a spatula to alternately add the flour mixture and milk, in three additions, starting and finishing with the flour. Spread the batter into the cake tin, making sure it's evenly spread. Bake in the oven for about 30 minutes. Test the center of the cake with a toothpick and make sure it comes out clean. Cool the cake in the tin for about 5 minutes and then invert it onto a wire rack to cool. Once the cake has cooled cut it into squares of a desired size and place them in an airtight container. Pop the container in the fridge for at least 2 hours or even overnight. Now for the icing. Place the icing sugar, cocoa powder, butter and milk in a heat proof bowl over a saucepan of simmering water. Stir the mixture until it is smooth but still a bit thick. You don't want the liquid to get too thin otherwise the sponge cake won't absorb the coating. Now it's time to assemble the Lamingtons. Put out some newspaper under wire racks to catch any mess. Place the cake pieces on the racksand have your chocolate icing and desiccated coconut ready. Quickly coat the sponge cake on all sides in the icing mixture and then gently roll the cake in the coconut. Repeat the process.The Lamingtons can be stored in an airtight container for 5 days.

Bolo de Natal

Enjoy with Marsala Superiore Dolce

1 3/4 cp brown sugar (or a mix of white & brown) 3/4 cp butter or margarine 4 eggs 1/4 cp milk 1/2 cp grape (or apple) juice 1/2 cp whole wheat flour 1 1/2 cp white flour 1-2 tsp cocoa, unsweetened, dry 1/2 tsp salt 1 tsp baking powder 50g (about 3 med) figs, chopped, fresh or canned 100g (about 1 cp) prunes, chopped 1/2 maraschino cherries, chopped 1/2 cp black and/or white raisins, chopped 1 cp walnuts, chopped 1/2 cp cashew nuts, chopped

Preparation: Beat sugar & margarine together, add eggs & beat. (Or you may put just the yolks, then beat the whites and fold in at the end after the other ingredients have been added.)

Add milk & juice alternately with the combined dry ingredients, then add fruit & nuts.

Put in a greased & floured tube pan and bake @ 300-350 degrees for 60-90 min, depending on your oven. Makes 24 1"-servings.

Julgrot 1 cup regular long grain rice 1 tablespoon butter 1 cup water 1 tablespoon sugar 4 cups half-and-half 1 teaspoon salt 1 tablespoon butter cinnamon stick 1 whole almonds For garnish warm cream cinnamon sugar

Enjoy with Marsala Superiore Riserva

Preparation In a heavy saucepan combine rice, butter and water and salt. Bring to boil and cook covered for 10 minutes, or until water is just absorbed. Add half-and-half and cinnamon stick to above. Bring to boil, stirring continuously. Let simmer, covered, for about 45 minutes. The half-and-half should be almost absorbed. The results should be creamy and tender, not mushy. Add the extra butter, and some cream for extra richness. Before serving, hide the almond in the porridge. Serve the porridge hot, with warm cream, cinnamon, and sugar. Whoever gets the almond will be married within the year!

Stollen Stollen

Enjoy with Marsala Superiore Dolce

2 teaspoons dried active baking yeast 175ml (6 fl oz) warm milk (45 C) 1 large egg 75g (3 oz) caster sugar 1 1/2 teaspoons salt 75g (3 oz) unsalted butter, softened 350g (12 oz) bread flour 50g (2 oz) currants 50g (2 oz) sultanas 50g (2 oz) red glace cherries, quartered 175g (6 oz) diced mixed citrus peel 200g (7 oz) marzipan 1 heaped teaspoon icing sugar 1/2 tsp ground cinnamon toasted flaked almonds for sprinkling on top

Preparation In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the egg, caster sugar, salt, butter, and 3/4 of the bread flour; beat well. Add the remaining flour, a little at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, sultanas, dried cherries and mixed peel. Continue kneading until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease a baking tray. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking tray. Cover with a clean, damp tea-towel and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 C / Gas mark 4. Bake in the preheated oven for 10 minutes, then reduce heat to 150 C / Gas mark 2 and bake for a further 30 to 40 minutes, or until golden brown.Allow loaf to cool on a wire cooling rack. Dust the cooled loaf with icing sugar, sprinkle with cinnamon and finish with toasted flaked almonds.


150 g (5 ounces) sugar 1 pinch of salt 250 g (9 ounces) grind almonds Âź tea spoon cinnamon 1 pinch of clove powder 2 tablespoons of cocoa powder 2 tablespoons of flour 2 fresh white of egg (about 70 g (2.5 ounces)

Enjoy with Marsala Riserva Storica 1988

Preparation: Mix sugar, salt, almonds, cinnamon, clove powder, cocoa powder and flour in a bowl. Add white of egg and stir until ingredients are evenly distributed. Cut chocolate in real small pieces, pour hot water over the chocolate, let rest for about 5 minutes, then pour off all water except about half a tablespoon, stir until even. Now immediately proceed with the next step. Add melted chocolate from the previous step and the kirsch, knead to a soft dough. Roll out dough on a flat surface (it may be slightly covered with sugar), approximately 10 mm (0.4 inches) thick. Put out different shapes and put them on a baking sheet covered with baking paper. Let them rest for about 5 to 6 hours or overnight in a dry place. Bake for about 4 to 6 minutes in the center of the pre-heated oven at 250 째C (480 째F).

Let cool completely before serving.

Piparkakut 1 1/2 cups butter (no substitute) 1 cup granulated sugar 3/4 cup dark corn syrup 3 teaspoons cinnamon 3 teaspoons ground ginger 1 1/2 teaspoons ground cloves 1/2 teaspoon allspice 3 teaspoons orange zest 2 eggs, slightly beaten 2 teaspoons baking soda 5 cups all-purpose flour

Enjoy with Marsala Superiore Secco

Preparation: Combine butter, sugar, corn syrup and spices in a saucepan. Over low-medium heat, stir ingredients constantly until ingredients look like they are about to boil. Remove from heat and transfer to a mixing bowl. Allow sugar mixture to cool to room temperature. Stirring occasionally might help speed up this process. Stir eggs into cooled sugar mixture. Sift flour and baking soda together and add to sugar mixture. Mix well. Roll dough into a ball. Cover and chill in the refrigerator for 8-12 hours or overnight. Split dough into 2 parts; Roll dough about 1/4-inch thick on a clean, floured surface. Cut into desired shapes. Bake in preheated oven at 350째F for about 10-15 minutes, or until firm to the touch. Cookies can be left plain, or decorated with pipped icing. NOTE: This makes a crisp cookie, if a softer cookie is desired you may substitute brown sugar for the granulated sugar.

Banketstaaf 0.5 oz or 1 1/3 cup 'amandelspijs'/almond paste(300 g) 10.5 oz ready-rolled puff pastry (300 g) 1 egg, beaten 2 tbsp apricot jam Powdered sugar, to decorate

Enjoy with Marsala Superiore Riserva

Preparation: Preheat the oven to 437 degrees F (225 degrees C). Cut the ready-rolled puff pastry into a strip of approximately 4.5" x 15" (12 cm x 40 cm). Roll the amandelspijs'/almond paste into a log that is 1.1" (3 cm) shorter than the pastry (lengthways). Place on the pastry. Wet the edges of the pastry with a pastry brush dipped in water. Fold in the short ends first, and then fold over long bits and press at the seams. Now carefully flip the pastry over so that the seam is at the bottom. Brush with the beaten egg. Bake for 25 minutes, or until the pastry turns golden brown. Remove from the oven and place on a wire cooling rack. Meanwhile, heat the apricot jam in a microwave-safe container for a few seconds, so that it melts a little. Brush the still-warm 'banketstaaf' with the apricot jam. Dust with powdered sugar.

Serve sliced, with freshly brewed coffee. You can also decorate the banketstaaf with red glace cherries and/or toasted almonds slivers. Simply toast the almonds in a dry frying pan until they turn golden brown. Remove from pan and decorate the pastry with the toasted almonds. Now dot a few red glace cherries along the pastry.

Kurismasu Kēki ki Sponge Cake: 2 eggs (room temperature) 63 gm of cake flour 63 gm of sugar 25 gm of melted butter or oil 15 mL of water Whipped Cream Frosting 200 mL of heavy cream 5 mL of vanilla extract (1 tsp) 10 gm of powdered sugar (or 5 gm of granulated sugar) 200 gm of strawberries plus extra for decoration.

Enjoy with Marsala Riserva Storica 1988

Preparation Preheat the oven to 170 C (340 F). Beat the two eggs and sugar in a bowl with a wire whisk until the mixture becomes foamy and has doubled in volume. Fold in the flour and potato starch/corn starch until well combined. Add in the melted butter/oil until well combined. Transfer the batter to a 15 cm cake tin, and bang it on a hard surface about 4-5 times to remove the air bubbles. Put it in the oven to bake for 20-30 min, until when a knife or toothpick inserted, it comes out clean. Bang it on a hard surface again about 4-5 times to remove air bubbles. This will prevent it from shrinking. Let it cool. Using a hand whisk or electric whisk/beater, whisk the cream and sugar until it reaches soft peaks. Continue beating until it is medium-firm peaks. Cut the cake into two. Brush sugar/water/vanilla on the first layer. Put 2 tbsp of the whipped cream on to the first layer. Add in sliced strawberries. Cover with another 2-3 tbsp of Whipped cream. Put the remaining layer on top of the sliced strawberries. Here comes the tricky part. Use all but about 4 tbsp of the remaining whipped cream. Frost the entire cake with the cream. Take the remaining cream and put into a piping bag. Pipe the remaining cream on top of the cake to your liking. Top with strawberries and ornaments. Cut and serve! Merry Christmas! (クリスマスケーキ)


Enjoy with Marsala Superiore Riserva

8 cups all-purpose flour + flour for kneading 5 teaspoons active dry yeast 8 ounces (2 sticks) softened butter 1-1/4 cups warm milk 2 teaspoons salt 6 large eggs, room temperature 1/2 cup granulated sugar 1 teaspoon cinnamon 3/4 cup raisins 1 cup + 2 tablespoons coarse sugar crystals (the original recipe called for 2 cups) Glaze: 3 egg yolks 3 teaspoons milk

Preparation: Combine flour and salt in a large bowl. Make a well in flour. Pour warm milk into well. Add yeast. Let sit for 10 minutes. Mix. Add eggs, granulated sugar and cinnamon. Beat the mixture with a spoon (you can use your electric mixer if you wish). Gradually add butter. Turn dough onto a floured board and knead until dough no longer sticks to work surface. Place in a greased bowl. Cover with plastic wrap or a damp towel. Allow to rise 1 hour, or until doubled in size. Turn onto work surface. Knead in raisins and 1 cup coarse sugar crystals. Divide dough into six balls. Lightly grease or spray 2 cookie sheets. Connect three balls, representing head, body and legs, on each sheet. Allow to rise until doubled in size. Preheat oven to 430 degrees F. Combine egg yolks with 3 teaspoons milk. Brush loaves with mixture. Sprinkle with reserved 2 tablespoons sugar crystals. Bake for 25 minutes, or until a deep golden brown.

Buche de Noёl No l

Enjoy with Marsala Superiore Secco

Sponge cake: 4 eggs (room temperature) 2/3 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup cake flour Chocolate buttercream: 7 egg whites 1 1/3 cups granulated sugar 6 ounces unsweetened chocolate, melted and cooled 1/2 teaspoon instant espresso powder 1/2 teaspoon vanilla extract 3 cups plus 3 tablespoons butter, softened

Preparation: Preheat the oven to 400 degrees. Butter a 10-inch by 15-inch baking pan with a 1-inch lip and line it with parchment paper. Butter the parchment or spray it with cooking spray. Beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar, vanilla extract, and salt to the eggs and continue beating for 2 minutes. Fold the flour, a few tablespoons at a time, into the whipped egg mixture. Once the flour is incorporated into the batter, stop mixing. Gently spread the batter into the prepared pan. There will be peaks of batter; gently smooth over them, but do not press the batter down. Bake the cake for 10 minutes, until the cake is just set. Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait 3 minutes and then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely. To make the chocolate buttercream: in a clean, completely dry bowl beat the egg whites on high until soft peaks form. Set them aside for a moment. In a small saucepan, bring the sugar and 2/3 cup water to a boil. Allow it boil until it has reduced into a slightly thickened syrup. Begin beating the egg whites on high speed again, and pour the hot sugar syrup into the eggs in a slow, steady stream. Pour the melted chocolate, espresso powder, and vanilla extract into the egg whites and continue beating them until the meringue has cooled completely, about 5 minutes. Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed, until all of the butter is incorporated into the frosting. If the buttercream becomes runny at any time in this process, refrigerate the meringue until it has chilled through and continue the process of beating the butter into the meringue. To assemble the chocolate yule log: unroll the cake and set aside the towel. Evenly spread 2 cups (or desired amount) of the chocolate buttercream on the inside of the cake and following its natural curve, gently form it into a cake roll. Cut off the ends of the cake roll on the diagonal and reattach them in the center of the cake with a bit of buttercream to fashion a “branch� coming off the main Yule log. Spread the exterior of the buche de noel with enough chocolate buttercream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark. Chill the cake before serving it, and refrigerate any leftovers.

Æbleskiver 2 cups all-purpose or cake flour 1 teaspoon salt 1 teaspoon baking soda 3 large eggs 2 cups buttermilk filling of your choice powdered sugar

Enjoy with Marsala Superiore Riserva

Preparation Mix together the flour, salt, and baking soda. Separate the eggs, the yolks from the whites. Set the yolks aside. Beat the egg whites until light and fluffy and soft peaks form.

Add the egg yolks and the buttermilk to the flour mixture and stir until combined. Gently fold the egg whites into the batter. Grease your aebleskiver pan with a spray dispenser or with butter (spray your pan again as needed). Heat the pan over medium heat. When hot, fill each cup one-third full with batter. Add a small amount of filling to each. Cover with an additional one-third batter. Cook for one to one and one-half minutes before turning. (You can turn your aebleskiver with a toothpick or skewer.) Cook for another minute or until done. Remove to a plate and sprinkle with powdered sugar. Choose your filling and serve warm!


Enjoy with Marsala Superiore Riserva

Cake: 6 ounces bittersweet chocolate, cut into small pieces 3 ounces butter 4 egg yolks 1 ounce sugar, plus 3 ounces 5 egg whites 1/4 teaspoon salt 1/3 cup flour, sifted Apricot Filling: 1 1/2 cups apricot preserves 1 tablespoon apricot brandy Glaze: 6 ounces bittersweet chocolate, cut into small pieces 1 ounce butter 2 ounces heavy cream Schlagobers, or whipped cream

Preparation Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan. In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks with 1 ounce sugar until light and ribbony. Beat in the chocolate mixture. In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in the flour and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan. Bake for 40 minutes or until done. To check for doneness, insert a paring knife in center of cake. It should come out dry. Remove from the oven and cool on a rack. To make the apricot filling: puree the apricot preserves. Stir in brandy. Slice the cake into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread the remaining apricot filling and top with the last layer of cake. Chill for at least 30 minutes. To make the glaze: in a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Stir into the melted chocolate. Cool until it reaches glazing consistency. Spread over and arounthe cake. Chill for another 30 minutes before serving.

Pehme Pipar Kook 3-1/2 cups all-purpose flour, sifted 1 tsp baking powder 1 tsp cinnamon 1 tsp ginger 1 tsp ground cloves 1/2 tsp salt 1 cup unsalted butter, room temperature 1 cup sugar 1 large egg 2/3 cup fancy grade molasses

Enjoy with Marsala Superiore Secco

Preparation In medium bowl, combine flour, baking powder, spices and salt; set aside. In stand mixer with paddle, mix butter and sugar on low speed for 30 seconds. Beat until fluffy on medium-high, about 2 minutes. On low speed, add egg, mixing until combined. Slowly add molasses. Slowly add dry ingredients until combined. Divide dough in four, 1-inch-thick squares. Wrap in plastic wrap; refrigerate for 2 hours. Line baking sheets with parchment paper. Roll dough on well-floured work surface until 1/8-inch thick. Cut 3-inch rounds or shapes of your choice, and place 3/4-inch apart on trays. (Use metal spatula to transfer cookies.) Bring together and reroll scraps. Bake on top and middle racks of 350F oven 14 minutes until nicely browned, switching trays halfway through baking time as quickly as possible to maintain steady oven temperature. Cool; store in airtight container for up to 1 month. Makes 64 cookies

Turr贸 Turr贸n 1 3/4 cup roasted almond slivers and pistachios 1 1/2 cups raw honey 3 egg whites

Enjoy with Marsala Superiore Dolce


Roast the almonds & pistachios at 375F for 10 minutes mixing them up halfway through. In a medium sized saucepan; gently bring the honey, over medium heat, to a slow boil. Once it starts to boil, turn the heat off, and set aside. Whip the egg whites to a thick glossy meringue. Carefully, fold the meringue into the honey. Once the meringue has been folded into the honey, bring the mixture back up to medium heat constantly stirring for 15-20 minutes. The meringue honey mixture will soon increase in volume. As you keep stirring, it will condense itself until a thick caramel has formed. Also, the color will slowly change from a light brown to a deep burnt orange. The bottom of the mixture may start to burn a bit which is okay. It adds depth in flavor. *To test if your mixture is thick enough, add a bit to a plate and immediately place in the refrigerator. After a minute or so, if it hardens, your mixture is ready. Once the mixture has thickened add the roasted almonds and mix through. Quickly pour the turron mixture into a parchment paper lined dish. Place another piece of parchment paper directly on top of the mixture which will allow you to press it down and prevent anything from sticking to it. Cool in the refrigerator for 23 hours before slicing. Buen provecho!!!

With best wishes for a lovely Christmas and a very happy 2014

Follow us even during our Christmas celebrations on Curatolo Arini

Curatolo Arini 1875


Christmas Dessert Recipes & Marsala Vito Curatolo Arini  
Christmas Dessert Recipes & Marsala Vito Curatolo Arini  

Suggestions on how to enjoy your Marsala with your favourite Christmas dessert...