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Operations Manager Daniele Tordi prepared and piped this tableside.
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This classic Sicilian dessert pastry features a thick, crisp waffle tube, piped with a rich, creamy filling of cream cheese, Marsala wine, orange juice, orange zest, and powdered sugar. It's coated with cocoa powder and crushed pistachio nuts, then served.
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Chef Dario Bonaccorso told us the traditional version uses ricotta cheese, which most Singaporeans don't like, hence, the use of cream cheese instead.
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I loved the creamy sweet spice flavours of this dessert, and it's light enough on the palate that it doesn't become cloying.
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Invited tasting. Enjoy 15% off your food bill, between Tuesday to Friday, by:
1. Following @in_piazza_italian_restaurant
2. Quote @ivan_teh_runningman upon ordering
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In Piazza
More details on blog