Desserts

Traditional Italian Cream Cake could not get any more authentic than from my Grandmother.. Straight from Southern Region of Italy! 

DOUGH:

3 1/2 Cups Flour

1 C Sugar

1 grated lemon rind (or 1 tsp lemon extract) 

4 eggs

3 tsp. (1T) baking powder

3/4 c shortnening

FILLING:

1 1/2 C Sugar                              6 egg yolks

4 Tbsp corn starch                      2 C whole milk

4 Tbsp flour                                 2 C half-n-half

4 tsp vanilla 

TO MAKE DOUGH: 

Mix flour baking powder, sugar, and shortening to resemble crumbs. Add eggs and extract. Work into dough. Spray tins with Bakers Joy baking spray with flour. Form a small ball, the size of a walnut, out of dough. Press into tins. Fill with cream. Flatten more dough to cover. Gently rub tops of pastries with milk before baking.Bake at 350* for 25 mins. 

*Helpful Hint: roll the walnut size dough in between suran wrap and flatten to make it easier to fill the tin.  Should be very thin. 

TO MAKE ITALIAN CREAM:

Mix dry ingredients together in a saucepan. Then add yolks, milk and half-n-half. Stir constantly with burner on medium or a little higher, until cream bubbles. Continue cooking, siirring constantly and rapidly for a minute or two longer. Remove from burner. Separate cream into bowls. In one bowl, add at least 2 tablespoons of cocoa to make chocolate cream. Stir until totally blended. Cover both fairly soon after making it, or else a hard top with form on the creams. Refrigerate for later use, or fill tins with cream when cooled a bit.     ***After pastries cool, sprinkle with confectioners sugar.

TO MAKE 60 PASTICIOTTI (DOUBLE RECIPE)

DOUGH:                                                                   FILLING:

7 cups Flour                                                              3 cups sugar                                      

2 cups Sugar                                                            1/2 cup corn starch

2 tsp grated lemon rind or extract                             1/2 cup flour

8 eggs                                                                       8 tsp (2T & 2 tsp) vanilla

6 tsp (2Tbsp) baking powder                                    12 yolks

1 1/2 cups shortening                                               4 cups whole milk

                                                                                  4 cups half-n-half

* For Chocolate Cream, mix in 1/4 c cocoa to half of above filling. 

This is a meringue-based dessert named after a Russian ballerina named Anna Pavlova. It's incredibly addictive and perfect for summer.