The creations of great chefs



  • Difficulty medium
  • Preparation 1 day
  • Tipology dessert
  • Portions 4


  • For the shortbread:
  • 250 g of 00 flour
  • 150 g of butter
  • 100 g of powdered sugar
  • 1 egg yolk
  • 5 g of salt
  • The grated rind of half a lemon
  • For the cream:
  • 200 g of milk
  • 50 g of cream
  • 2 egg yolks
  • 65 g of brown sugar
  • 30 g of rice flour
  • The peel of half a lemon
  • For the ice cream :
  • 125 g of milk
  • 125 g of cream
  • 10 sage leaves
  • 65 g of white caster sugar
  • 2 g of locust bean gum
  • For the Vin Santo liquid centre:
  • 100 g of Vin Santo
  • 10 g of honey
  • 2 g of agar-agar
  • Other:
  • 1 egg to brush
  • 100-200 g of powdered sugar
  • 23 kt Edible Gold Chef crumbs


Photo and recipe have the only purpose of presenting the product(*).

For the shortbread

Grate the rind of half a lemon into the flour and add salt. Mix the butter and the sugar by hand at room temperature. As soon as the butter reaches a soft consistency, add the flour and egg yolks. Once you have obtained a homogeneous dough, shape it into a small brick and let it rest in the fridge for at least an hour, after which you can roll out the dough to a thickness of half a centimetre and, with the help of round cutters, cut it into two circles of different sizes (one smaller for the base and one larger for the top).

For the cream

Infuse the cream with the peel of half a lemon for at least a couple of hours. Filter, add milk and bring to a boil. Meanwhile, mix the egg yolks with the sugar and rice flour. As soon as the milk boils, pour it over the egg yolk, sugar and flour mixture, homogenise and return to the burner until cooked, stirring continuously. To prevent crust from forming, cool immediately with contact film.

For the gelato

Combine all the ingredients and bring them to a boil. Refrigerate for a night. Filter the sage and put it in the ice cream maker. If you don’t have an ice-cream maker or batch freezer, put the mixture in the freezer and stir it from time to time (approximately every half hour).

For the Vin Santo liquid centre

Bring all the ingredients to a boil for one minute and then pour them into 1 cm diameter hemispherical moulds. Let cool.


Place the small circles of shortbread pastry on a sheet of parchment paper and bake them in a static oven at 180°C for 6 minutes. Let them cool and place the Vin Santo jelly in the centre. Cover the jelly with the cream using a piping bag. Cover with the larger shortbread circle, forming a little dome. Let the cake rest in the fridge for at least an hour. When cool, brush the surface of the cake with a beaten egg and cover it with coarsely chopped almonds. Bake for 10 minutes in a preheated oven at 200°C. When ready, sprinkle generously with powdered sugar.

Plate the cake and the gelato, sprinkling the edible Gold Chef crumbs over the top.