Photographed by Hayley Alice Photo.
It was an eventful day in the kitchen with our friend, and Italian food blogger, Pina Bresciani! We’ve been fans of one another for a few years now and finally decided to come together and collaborate on a little baking project. We wanted to create something that is super simple and versatile to make and decided on making Pizzelle; waffle like treats that are an Italian staple for every major holiday. So I set up my kitchen, and away we went!
Pina is an Italian food blogger, who spent her summers in the sun-soaked, cobblestone beach town of Sperlonga, Italy. She has fond memories of her time in Italy, especially learning the secrets of a true Italian kitchen with her Nonna and Zia. Little did she know her childhood experiences in Italy would spark a life-long passion to share her love of sharing food and experiences with her friends and family.
4 tsp baking powder, sifted
3.5 cups all purpose flour, sifted
1 cup butter, melted, and cooled to room teperature
1.5 cups sugar
1/2 tsp anise extract
2 tsp vanilla extract
extra butter to grease pizzelle maker
To make the classic pizzelle
In a stand mixer, beat eggs and sugar together until well incorporated, about one minute.
Add melted butter, vanilla, and anise extract, and continue to mix until well incorporated.
Add flour and baking powder to egg mixture, and mix, until a batter forms. It will be stiff enough to be dropped on to the pizzelle make with a spoon.
Heat up your pizzelle maker. Once heated, grease pizzelle maker with butter (top and bottom).
Drop about 1 1/12 tbsp of batter on to the pizzelle maker, close it, and let the pizzelle form and cook for about 1-2 minutes. The pizzelle should be slightly golden.
You may need to adjust the amount of batter you use per pizzelle based on the size of your pizzelle maker.
For every 2-3 batches of pizzelle, grease pizzelle maker with butter.
With a spatula, remove the pizzelle from the pizzelle maker, and stack them on a plate, and allow them to cool.
Pizzelle gelato tacos
2 cups vanilla gelato
1/4 cup nutella, softened in microwave for 30 seconds
1/4 cup coconut shavings
fresh strawberries for garnish
6 hard-shell tacos (to mold and shape the pizzelle tacos)
When making the pizzelle, undercook them slightly so they mold easily. Remove from the pizzelle maker, and using a taco as a mold, place the hot pizzelle around the taco to form a taco shape. Let cool for at least 30 minutes. To make the pizzelle taco extra firm, you can place it in the freezer to harden up.
Once pizzelle taco has cooled, remove from taco mold, spoon in gelato, drizzle with nutella, sprinkle with coconut flakes, and top with sliced strawberry, or any other garnish you prefer. Serve and enjoy!
Pizzelle Cups with Mascarpone and fresh fruit filling
1.5 cups mascarpone
3 tbsp sugar
2 tsp vanilla extract
1 cut fresh mised berries, cut into small pieces
juice of half a lemon
1 tsp sugar
When making the pizzelle, undercook them slightly so they mold easily. Remove from the pizzelle maker, and using a small bowl, place the hot pizzelle in the bowl, and form to the shape of the bowl. Let cool for at least 30 minutes.
In the meantime, in a stand mixer, whip mascarpone, sugar and vanilla together, until a light, cream-like texture forms, 3-5 minutes.
Mix berries, lemon juice and sugar together, and set aside.
Once pizzelle bowl has cooled completely, remove from ceramic bowl, spoon in mascarpone, and top with about 2 tbsp of the fruit mixture per pizzelle bowl.
I hope you enjoyed this post as much as we did producing it – HA! Thank you, Pina, for spending the day in my kitchen and for sharing your passion and love for our Italian heritage with me! You’re a true Dolce Mama and friend for life. Un bacione, Bella!