Have your cake and eat it too (along with your dessert wine!) Our not-so-serious effervescent selections go toe to toe with each bite of this deliciously rich and fruity cake baked with ricotta cheese, sweet pears and zesty lemons. A dash of brandy and a hint of mint are the surprise ingredients in this finale to your meal.
This recipe is from the innovative food blog “Apron and Sneakers” by Roweena Dumlao-Giardina, who writes from Italy. For full preparation instructions, more background and pictures please visit: ApronandSneakers.com
Unusually textured foods, particularly those incorporating eggs, go well with a light frizzante (Italian for “fizzy”). Here, the cake’s custard-like center and heavier mouth feel contrast the spritzy bubbles in the wine while its fruity center complements Moscato d’Asti’s signature mandarin orange aromas and flavors. At no more than 5.5% alcohol by law, Moscato d’Asti makes the ultimate offering at brunches and other daytime affairs.
More InfoThe engaging reddish color of our fun and fruity wine signals it’s time for a party. Pairing Fissata Red is a piece of cake - especially with fruit-flavored cakes of all kinds! Red berries and a gentle fizz effortlessly flatter this cake’s fruity middle, full of pear and lemon-laced flavors. Tiny bubbles keep it interesting and cut through the thick custard-like texture of the cake.
More Info
 Our not-so-serious effervescent selections go toe to toe with each bite of this deliciously rich and fruity cake baked with ricotta cheese, sweet pears and zesty lemons. A dash of brandy and a hint of mint are the surprise ingredients in this finale to your meal.){kind=link}
Be the first to write a review!