Never tried it semifreddo pastiera? The aromas and flavors of the Neapolitan classic are the same, but in a much fresher version. And the shape, with the appropriate mold, becomes that of an Easter egg. From an idea of ​​our chef Crescenzo Morlando, we created this special dessert with a truly delicious evocative shape in our editorial kitchen. Below you will find the recipe and to follow step by step photo to cook with us. Shall we try to do it together for Easter 2024?

Semifreddo pastiera

Time 1 hour and 15 minutes + 6 hours of rest

Ingredients for 6 people

• 200 g flour
• 150 g butter
• 100 g hazelnut flour
• 90 g brown sugar
• 1 egg yolk
• salt

For the cream

• 200 g ricotta
• 200 g cooked wheat
• 200 g sugar
• 200 g whipped cream
• 4 egg yolks
• 8 g gelatine sheets
• orange flower water

Method

For the shortcrust pastry

1. Mix the soft butter with the sugar and a pinch of salt, then add the egg yolk and finally mix the two flours.
2. Form a loaf, wrap it in baking paper and place it to rest in the fridge for at least 1 hour.
3. Then roll out the dough to about 1cm thickness and cut out 2 eggs using a special mould, like the one we used at Tescoma.
4. Take one of the two egg-shaped doughs and decorate it with the tart pastry cutter and place both on a micro-perforated mat placed on a plate.
5. Bake at 175°C for 12-15 minutes. Remove from the oven and let cool.