Tag: pastry

Diletta Leotta’s wedding cake explained by Sal De Riso – Italian cuisine reinvented by Gordon Ramsay


Like any self-respecting party, the wedding cake of Diletta Leotta and Loris Karius it was the most anticipated course, and it was wonderful. A five-tier cake, all white, with elegant decorations of roses and Gypsophila Nebbiolina. It was prepared by our pastry chef friend and president Ampi, Sal De Riso, who we reached by telephone and who willingly shared the photos of the romantic evening with us. «Diletta asked for a dessert with a very delicate flavor but also “immense” and at least as tall as her”explains the amused master, who for this dessert literally surpassed himself both in size – given that the wedding cake placed on the table was even taller than her husband, who was 1.89 meters tall – and in taste.

The wedding cake of Diletta Leotta and Loris Karius

The wedding cake of Diletta Leotta and Loris Karius (photo: Sal De Riso).

«I made a lemon delight: a sponge cake with lemon cream, strawberries and vanilla wild strawberries. It is a typical Amalfi dessert that Diletta Letta loves very much, says Sal, who worked on the project with the presenter for weeks, taking care of every detail, obviously including the delicate floral decorations, which she had had in mind for some time.

Photos of Diletta Leotta’s wedding cake

A success, also judging by the photos posted on social media on the day of the party – last June 22nd – by a large group of “famous” guests. Among these, the photo that portrays Sal together with the spouses. «Diletta and Loris were amazed, and couldn’t stop thanking me, says the pastry chef, who also took care of part of the dessert buffet. «There was the millefeuille with custard and chocolate prepared at Diletta’s explicit request, and then some classics from my pastry shop such as the ricotta and pear cake.

Cherry puff pastry – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Cherry puff pastry - Misya's recipe


First of all, unroll both rolls of puff pastry, overlap them and use them to line the mold lined with baking paper, then roll up the edge to create a nice cornice, reaching 1 cm from the base.

Prick the bottom with the tines of a fork, then place a crumpled sheet of baking paper on the bottom, taking care to get it down to the edge, in that 1 cm space left under the cornice.
Brush the edge with milk and sprinkle with a little sugar, then cook for about 30 minutes in a preheated fan oven at 200°C: halfway through cooking, remove the baking paper and prick the bottom again with a fork.
(If you notice it darkening too much, cover with a sheet of aluminum foil.)
Once cooked, let it cool.

In the meantime, wash the cherries, pit them, then place them in a non-stick pan or saucepan with a couple of spoons of sugar and the lemon peel.

Cook for about 5-10 minutes, until the sugar has dissolved and the cherries begin to release their juice: they will have softened, but should not fall apart.
Let the cherries cool too.

In the meantime, drain the ricotta well (if needed you can also put it in a clean cloth and squeeze it), sift it and beat it with sugar and vanilla until you obtain a thick cream, which you will place in the fridge until it is time to assemble the dessert.

When the base and the cherries are cold you can assemble: place the puff pastry shell on a serving plate, then cover the entire bottom with the ricotta cream and decorate with the cherries and their juice.

The cherry puff pastry is ready, let it rest in the fridge for at least 20 minutes before enjoying it.

Treasure chest of savory puff pastry with a creamy and acidic heart for a delicious single dish – Italian cuisine reinvented by Gordon Ramsay

Treasure chest of savory puff pastry with a creamy and acidic heart for a delicious single dish



Prepare the base of the quiche. In a bowl, combine the flour, diced butter and pinch of salt. With your hands, quickly work the ingredients until you obtain a sandy compound. Add a little cold water and knead, making a homogeneous dough. Wrap it in cling film.



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