Recipes, re-invented from cooking shows
Torta di Pizzelle
Prep. Time:
Baking Time:
Total Time:
3 hours (plus freezing time)
45 minutes
3 hours 45 minutes
Serves:
8-10 servings
Torta di Pizzelle with Zucca and Espresso Stracciatella Gelato: Enhanced version of Bailey's innovative torta di pizzelle that transformed beloved pasta flavors into an elegant dessert for Top Chef Season 22 in Milan. Judges praised Bailey for 'really bringing it home' with beautiful layering and creative use of zucca (butternut squash) in dessert context. Features traditional Italian pizzelle wafers layered with roasted butternut squash filling, mascarpone cream, and served with house-made espresso stracciatella gelato. Demonstrates sophisticated conceptual thinking and technical execution, bridging savory pasta inspiration with refined Italian dessert traditions. Perfect example of location-appropriate innovation that honors both creativity and authenticity.
Ingredients
FOR THE ENHANCED HOMEMADE PIZZELLE:
2 cups (250g) all-purpose flour
3/4 cup granulated sugar
3 large eggs, room temperature
1/2 cup unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
1/2 teaspoon anise extract (for traditional pizzelle flavor)
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
2-3 tablespoons whole milk (as needed)
Zest of 1 lemon
FOR THE ROASTED ZUCCA (BUTTERNUT SQUASH) FILLING:
2 1/2 lbs butternut squash, peeled and cubed
1/3 cup packed brown sugar
3 tablespoons pure maple syrup
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
3 tablespoons unsalted butter
1/3 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
2 tablespoons amaretto (optional)
FOR THE ENHANCED MASCARPONE CREAM:
1 1/4 lbs mascarpone cheese, room temperature
2/3 cup powdered sugar, sifted
1 1/4 cups heavy cream, chilled
2 teaspoons vanilla extract
3 tablespoons amaretto liqueur
Zest of 1 orange
Pinch of salt
FOR THE PROFESSIONAL ESPRESSO STRACCIATELLA GELATO:
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar, divided
6 large egg yolks
1/3 cup strong espresso, cooled
1 tablespoon espresso powder
5 oz dark chocolate (70%), finely chopped
2 teaspoons vanilla extract
Pinch of salt
FOR ASSEMBLY AND GARNISH:
Cocoa powder for dusting
Dark chocolate shavings
Optional: candied orange peel
Instructions
MAKE THE ENHANCED PIZZELLE:
1. Prepare equipment: Heat pizzelle iron according to manufacturer's instructions.
2. Create batter: In large bowl, beat eggs and sugar until thick and pale, about 3 minutes.
3. Add enrichments: Beat in melted butter, vanilla, anise extract, and lemon zest.
4. Combine dry ingredients: In separate bowl, whisk flour, baking powder, and salt.
5. Form proper consistency: Fold dry ingredients into egg mixture. Add milk gradually if batter seems too thick.
6. Cook pizzelle: Drop batter onto hot iron, cook according to instructions until golden brown and crisp.
7. Cool completely: Transfer to wire racks. Store in airtight container once cooled.
PREPARE THE ROASTED ZUCCA FILLING:
8. Roast squash: Preheat oven to 425°F (220°C). Toss cubed squash with brown sugar, maple syrup, and all spices.
9. Achieve caramelization: Roast 30-35 minutes until tender, golden, and slightly caramelized at edges.
10. Process smooth: Transfer hot squash to food processor, add butter, cream, vanilla, and salt.
11. Perfect texture: Process until completely smooth and creamy. Add amaretto if using.
12. Taste and adjust: Season with additional salt or spices as needed. Cool completely.
CREATE THE ENHANCED MASCARPONE CREAM:
13. Soften mascarpone: Beat mascarpone at medium speed until smooth and lightened, about 3 minutes.
14. Add sweetness: Gradually beat in sifted powdered sugar until well combined.
15. Whip cream separately: In chilled bowl, whip heavy cream to soft peaks.
16. Flavor and combine: Fold vanilla, amaretto, orange zest, and salt into mascarpone.
17. Lighten mixture: Gently fold whipped cream into mascarpone in three additions until smooth.
18. Chill until needed: Cover and refrigerate until ready to assemble.
MAKE THE PROFESSIONAL ESPRESSO STRACCIATELLA GELATO:
19. Heat dairy base: In heavy saucepan, heat milk and cream until just beginning to simmer.
20. Prepare custard: In large bowl, whisk egg yolks with 1/2 cup sugar until pale and thick.
21. Temper mixture: Slowly pour hot milk mixture into yolks, whisking constantly.
22. Cook custard: Return to saucepan, cook over medium-low heat, stirring constantly, until mixture coats spoon (170°F).
23. Add coffee elements: Strain custard, whisk in cooled espresso, espresso powder, vanilla, and salt.
24. Cool completely: Chill custard completely, at least 4 hours or overnight.
25. Churn gelato: Process in ice cream maker according to manufacturer's instructions.
26. Add stracciatella: In final 2 minutes of churning, slowly drizzle in chopped chocolate.
27. Freeze properly: Transfer to airtight container, freeze until firm.
ASSEMBLY OF THE ENHANCED TORTA:
28. Prepare pan: Line 9-inch springform pan with parchment paper, extending up sides.
29. First pizzelle layer: Arrange pizzelle in bottom of pan, breaking pieces to fit snugly.
30. Zucca layer: Spread half the roasted squash filling evenly over pizzelle.
31. Mascarpone layer: Gently spread half the mascarpone cream over squash.
32. Second pizzelle layer: Add another layer of pizzelle pieces.
33. Repeat layers: Continue with remaining squash filling and mascarpone cream.
34. Final structure: Top with final layer of pizzelle for stability.
35. Press gently: Cover with plastic wrap, press lightly to compact layers.
SETTING AND FINAL PRESENTATION:
36. Proper chilling: Refrigerate torta at least 6 hours or overnight for layers to set.
37. Unmold carefully: Run thin knife around edges, remove springform ring.
38. Professional finishing: Dust top lightly with cocoa powder.
39. Slice cleanly: Use sharp serrated knife, wiping between cuts.
40. Elegant plating: Serve each slice with quenelle of espresso stracciatella gelato.
41. Final garnish: Add chocolate shavings and optional candied orange peel.
