A great Italian dessert. Lambrusco, Strawberry Cream and Amaretti

Lambrusco Strawberry Cream and Amaretti make a perfect no-bake dessert. It’s ideal to make ahead and doesn’t overwhelm with size or taste and its perfect after an Italian meal. This is less creamy or gluten-heavy than Tiramisu!

I have discovered that Lambrusco can be a very refreshing drop for the summer. Lambrusco is the name of a grape variety as well as the mostly red or pink sparkling (Frizzante), that are produced in Northern Italy. I have to admit that a misspent youth, didn’t regurgitate any endearing memories of this light Italian sparking for me. Back then it was mostly sweet and it meant we guzzled it in way too bigger quantities.

Lambrusco wines now.

Lambrusco is meant to be drunk young and fresh and with a world looking for less sweet wines, it can now be found in drier and sometimes even more Rose styles ( limited skin contact with the must). The sweet versions of the wine are typically in the light-bodied frizzante style while the drier wines are more full bodied and darker in colour. 

The many lives of Lambrusco

Traditionally it is served chilled and is known for its bright red fruit flavours. Lambrusco has moved beyond the sweet mass market styles of old. A chilled glass of this sparkling is perfect any time before or after or during a meal. As with all Italian wines, they are made for food. An afternoon on the deck with an antipasto, especially prosciutto, and some good Parmigiano makes the perfect pairing.

Why not try it in this light summery dessert that can be made ahead and served with any fruit of your choice? Simple crumbled crunchy Amaretti cookies replace the need for baking but add texture and Italian style. Of course, this dessert is amazing made with any Lambrusco but it can be made with Prosecco if you like.

It’s a keeper.

A note on Amaretti cookies. There are soft or hard amaretti cookies, the crunchy ones are best. You can find these at Harris Farm or Trader Joe’s. If you can’t get a hold of them use crumbled ginger cookies or any crunchy almond cookies or use nuts, or even sweetened clumps of muesli in their place. You could make Amaretti if you would like by looking here

How can I make a refreshing Italian Dessert?

For this dessert, you need to make some jelly. Making jelly at home is embarrassingly easy. You will need to make sure the gelatin granules are fully melted for this amazingly light and refreshing dish. The jelly has lovely fresh strawberries floating within and the natural sweet acidity of the Lambrusco.

Want more interesting Italian-style recipes?

One Pot Italian Chicken

Tiny Arancini with Tonnato Sauce

Panna cotta Affogatto with Tim Tam Straw

Lambrusco, Strawberry Cream and Amaretti

An easy and sophisticated looking dessert that makes a great end to an Italian ( or any other) meal

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Dessert

Cuisine: dessert, Italian Style

Ingredients Method Notes

Ingredients

  

Lambrusco Strawberry Jelly

• 250 ml Lambrusco wine
• 1 teaspoon powdered gelatin 4 gm
• 2 Tablsp water 40 ml
• 8 strawberries, cut in half plus extra below for cream big juicy ones to make the jelly
• 2-3 Tablsp Pure icng sugar Powdered sugar to taste

Strawberry cream

• 9 extra Strawberries some are for garnish approx 1/2 per serve
• 2 Tablespoons pure icing sugar extra
• 50 gm Crushed amaretti biscuits
• 250 ml thickened cream (or whipping cream) 1 cup
• 1/2 tsp vanilla extract

Method

 

1. Put the gelatine powder into a cup or small jug and stir in the water and let it bloom for a few minutes. See notes.
2. Pour the Lambrusco into a small pot with 3 Tablespoons icing sugar ( or to taste) and the 8 strawberries cut in half. Bring this to the boil, just briefly, then turn off.
3. Put the gelatin mixture into the microwave for 20 seconds or until it is hot and starting to bubble. (or over a pot of boiling water in the jug or cup) Stir vigorously to ensure all the granules are melted.

   Stir the gelatin liquid into the Lambrusco liquid while it is still very hot so that the gelatin dissolves. Cool slightly before dividing between 4 glasses.

   Put into the fridge to set. ( this will take from 1 to 3 hours)
4. Chop 6 of the remaining (9) strawberries then put into a small bowl and crush with a fork.

   Put the cream into the bowl of a mixer with 2 Tablespoons icing sugar and vanilla extract and beat until very firm and thick. (It will stick on the whisk when lifted). Gently fold the crushed strawberries into the cream, so it is in ripples and not fully folded through. (Add more sugar when whisking the cream if you like a sweeter taste) This can also be whisk by hand
5. Spoon or pipe onto the jelly in a glass or ramekin. leave in the refrigerator covered until required
6. To serve. Crush the biscuits and sprinkle over the cream. Garnish with remaining strawberries cut in half.
7. Make this a day ahead if you want. Make it with another fruit like blue berries or raspberries. Use other crumbles such as muesli clusters or pre cooked crumble mixture or nuts.

Notes

Not a lot of water is used when blooming gelatine granules, so when water is added it is soaked up quickly. What usually remains is a big rubbery lump of gelatine

Once it is like this it can be melted to start the dissolving process. This is most commonly done by putting it into the microwave at 10 second intervals until it is hot. Stir this well so that it breaks down and the granules start to dissolve. The liquid should look clear. Pour this directly into the hot liquid you want to set

Try to not leave too much of the gelatine liquid in the cup as the jelly won’t set as well if half of the gelatin is left behind!

Add as many strawberries to the jelly as you like. You will see I have put 3 per serve in the pictures above