After a month away in Italy, Gino’s cooking Phillip and Holly his favourite sweet treat from the trip - a recipe he learnt while visiting a small town near Pisa.
Plus he’ll whip up a couple Negronis for Phillip and Holly to celebrate the drink's 100-year anniversary!
Gino says: I came across this recipe as I was filming in a little town near Pisa. I loved the simplicity and not many ingredients used to make such a masterpiece. The orange zest works really well with the Grand Marnier or Cointreau, you can use one or the other. This is a classic Italian dessert that you can definitely prepare in the morning, ready for your dinner party.
250g Mascarpone cheese
3 eggs, separated
70g caster sugar
1 large orange, plus 1 extra for decoration
3 tbsp Grand Marnier
Open the tub of Mascarpone and drain any excess water on top of the cheese. Set aside.
Place the egg whites into a large clean bowl with half the sugar, beat until firm peaks form and set aside
Place the egg yolks and the remaining sugar into a separate large clean bowl and beat for about 3 minutes, until thick and pale. Add in the Mascarpone cheese and mix thoroughly. Grate over the zest of 1 orange, pour in the Grand Marnier and gently fold all together.
Fold the egg whites into the orange and Mascarpone mixture, gently so you will not lose the air bubbles and volume