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THE FINAL Flourish

Indulgent Sicilian dolci by Ursula Ferrigno from her food odyssey Cucina Siciliana

Strawberry and pistachio cake Torta di pistacchio e fragola

This cake will win you many gasps of approval

SERVES 8-12PREPARATION40 minutesBAKING40 minutes

• 55g unsalted butter • 6 large free-range eggs, beaten • 140g caster sugar • a few drops of pure vanilla extract • 140g Italian 00 flour • 100g shelled and skinned pistachio nuts, ground FOR THE FILLING AND DECORATION • 350g fresh strawberries • 1 tbsp Marsala • 600ml double cream

1 Preheat the oven to 180°C/Gas Mark 4. While it is heating up, melt the butter in a small saucepan and then leave this to cool.

2 Put the eggs, sugar and vanilla extract in a bowl. Whisk together until pale and thick enough to leave a ribbon-like trail for 8 seconds when the whisk is lifted out of the bowl.

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Find the complete article and many more in this issue of Italia! - Explore Trieste (March 2020)
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About Italia!

We have a sparkling line-up of absorbing features for you to enjoy this month. We start in Trieste, a city whose remote location is no hindrance to its elegant aspect and rich cultural history. Moving west, we head to Venice, which despite the exceptional acqua alta last November is most assuredly ‘open for business’. The silk mills of Como are our next stop, to discover the proud manufacturing traditions of this luxurious and ethereal fabric. You’ll also enjoy sustainable hospitality at Borgo Pignano in the Tuscan heartland and take a gentle hike around medieval Orvieto too.