White caprese

Method

1. Finely chop the almonds until you get a sort of flour.
2. Chop the white chocolate with a knife, put it in a saucepan and melt over a bain-marie.
3. Work the butter with an electric mixer whipping it long enough to make it soft and creamy.
4. Add the melted chocolate and then mix again.
5. Add 1 whole egg and 4 egg yolks to the mixture and whip again for another 15 minutes in order to obtain a soft and fluffy mixture.
6. Note, whisk the egg whites until stiff.
7. Add the grated zest of one lemon and the juice to the mixture.
8. Finally add the almond flour, baking powder and egg whites.
9. Butter and flour a 22 cm baking tin, pour the mixture and bake in a preheated oven at 180°C for 30-35 minutes.
10. Leave to cool, then serve.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

Decorate with icing sugar and lemon slices right before serving.

Serving suggestion

Serve at the end of a meal as a dessert, with a nice little glass of Limoncello liqueur; on its own as a 'tea-time snack' or at breakfast.

Wine selection

Moscato d’Asti DOCG, Prosecco Superiore DOCG or Limoncello.

Family tip

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Dish history

'White Caprese' is a delicious alternative version to the classical Caprese chocolate cake, with which it shares some of the main ingredients - eggs, almonds and butter. Its innovation lays in the use of white chocolate to contrast the bitter flavour of the lemons. The recipe originates from the Isle of Capri, from which it takes its name.