Taro Creams
from Italian Traditional Food

Taro Creams are rich and delicious

Taro Creams is a very rich dessert which is easy to make and can be enjoyed anytime throughout the year. I usually make them at Christmas and Easter. Make Taro Creams the day before you need them and keep them chilled overnight in the fridge. Serve in sundae glasses.

Serves: 6

Ingredients:

1 oz plain chocolate
1 oz blanched almonds
1 large can of pineapple rings or chunks
5 large lemons
1 teaspoon lemon zest
1/2 pint of double cream
1 small can (397 grams) of sweetened condensed milk
12 savoiardi biscuits (ladyfinger) or sponge finger biscuits
6 sundae glasses

Method:

1. Break up chocolate, place on a dry plate over saucepan of hot water.

2. When the chocolate has melted, spread it on a dry plate and allow to cool.

3. Once cool, use a teaspoon or knife blade to scrape across the chocolate to make small curls.

4. Finely chop almonds and lightly brown under the grill. Allow to cool.

5. Drain pineapple and cut into small pieces. Reserve the pineapple juice.

6. Divide the pineapple pieces equally into the sundae glasses.

7. Scrub lemons, grate rind. Squeeze juice and reserve.

8. Place double cream in a basin.

9. Whisk very lightly until cream holds it's shape.

10. Gradually whisk in the condensed milk.

11. Pour in the pineapple juice.

12. Add lemon rind.

13. Add lemon juice.

14.. Continue whisking until mixture thickens.

15. Quickly pour mixture over pineapple pieces.

16. Smooth surface with the back of a spoon.

17. Put the sundae glasses in the refrigerator for about 1 hour to cool and allow the mixture to set slightly.

18. Once the mixture has cooled and set slightly, place chocolate curls on the outside edge of the sundae glasses.

19. Place the browned almonds in the centre.

20. Return the Taro Creams to the refrigerator overnight to set.

21. Serve Taro Creams chilled with two savoiardi biscuits (ladyfinger) per sundae glass. Cut one of the fingers in half and insert into the top of the Taro Creams in a "V" pattern.

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