Torta Paradiso and Mascarpone Cream

I can see how this dessert came to be called "Torta Paradiso".  A delicious sponge cake with a fresh lemon flavor permeating throughout, its taste matches its name.  The timing for this recipe couldn't have been better; it was a perfect way to welcome in spring! 

This cake is a traditional recipe from Lombardy, and is often served with a simple sprinkling of powdered sugar over the top.  However, I decided to top it with another typical dessert from Lombardy; mascarpone cream.  Mascarpone is an Italian cream cheese, and works wonderfully with sugar to create a delicious cream.  The method that I used produces a result similar to a whipped cream.  However, mascarpone also works well to create something similar to a cream cheese frosting.  Note: this Mascarpone Cream recipe includes raw eggs.

Torta Paradiso

Adapted from La Cucina: The Regional Cooking of Italy by Academia Italina Della Cucina, 2009.

Serves 8

Ingredients:

2 sticks room temperature butter

6 egg yolks

2 egg whites

1 2/3 cups sugar

Zest from 1/2 lemon

2/3 cup flour

1 1/4 cup potato starch

Process:

1. Preheat oven to 400 degrees.
2. Butter and flour a 9 inch circular cake pan.
3. Whip the butter in an electric mixer until soft.  Mix the egg yolks into the butter one at a time.  Slowly add in the sugar, allowing to completely combine.  Add the zest, flour, and potato starch.
4. In a seperate bowl, whip the egg whites until stiff.  Gently fold the egg whites into the batter.
5. Pour the mixture into the prepared pan.  Bake for about 50 minutes until golden.  Insert a tootpick to check for doneness.  If the toothpick comes out clean, the cake is done.
6. Remove cake from pan and set on a wire rack to cool.  Top with Mascarpone Cream (below).

Ryan's rating of Torta Paradiso - 3.5



Mascarpone Cream

Adapted from La Cucina: The Regional Cooking of Italy by Academia Italina Della Cucina, 2009.

Ingredients:

1 eggs, seperated

1 egg yolk

1/3 cup sugar

8 ounces mascarpone cream

1 1/2 tablespoons Amaretto liqueur

Process:

1. In an electric mixer, combine the 2 egg yolks with the sugar.
2. In a seperate bowl, whip the egg whites until still.  Fold the egg whites into the egg yolk and sugar mixture.
3. Mix the egg and sugar mixture with the mascarpone.  Add the Amaretto and stir to combine.
4. Refrigerate for at least 1 hour to set.  Spead over the cooled Torta Paradiso.

Ryan's rating of Mascarpone Cream - 4.5

Ryan's rating of Torta Paradiso with Mascarpone Cream - 4

1 - Awful. If you make this again I'll shove a fork in my eye.

2 - Meh. It's not my favorite, but I won't threaten self-harm if it shows up again.

3 - Good. I wouldn't feel forced to order a pizza behind your back.

4 - Great! I will fight you for the leftovers.

5 - Love it! Make it again tomorrow. Or immediately and I will bathe in it.

Comments

[Jeanne]

I would like a bowl of mascarpone cream every day please. (The cake sounds very good too but I'm swayed by Ryan's ratings.)