The pistachios I brought from Bronte in Sicily last summer are just about to end. I bought 4 kilograms that I used in a variety of desserts. I saved the very last pistachios for a special dessert that won my heart (and stomach) at the end of the trip: cassatina. A festive Sicilian cake filled with sweet ricotta cream, covered by green pistachio marzipan and decorated with candied fruits.
Not long ago, a couple of my dear sweet friends challenged me to recreate a candy almost as sweet as them, the Mozartkugel. The candy contains pistachio marzipan at its core, covered in a layer of nougat and then coated with a layer of dark chocolate. The MozartKugel was first created in the city of Salzburg in Austria. It brought a lot of good to the world, but also some major legal disputes over its name.
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