Pie with berries, cream and whipped cream
8 servings
70 minutes
This delightful Italian pie combines a tender almond-lemon crust, silky vanilla cream, and the freshness of berries. Its roots trace back to Tuscan culinary traditions, where treats with fruits and creams symbolize hospitality and celebration. Sweet wine adds an exquisite note, enhancing the rich flavor of the filling. Airy whipped cream completes the composition, giving the pie lightness. Each spoonful is filled with contrasts – a crispy base, rich cream, juicy berries. Perfect for cozy evenings or festive gatherings, it will be a true centerpiece on the table, offering pleasure and memories of sunny Italy.
1
Blend the almonds and dried apricots (separately) in a blender, but leave some chunks.
- Almond: 75 g
- Dried apricots: 100 g
2
Grate the lemon zest and squeeze the juice.
- Lemon: 1 piece
3
Mix the sifted flour with salt and almonds.
- Wheat flour: 100 g
- Salt: pinch
- Almond: 75 g
4
Beat softened butter (250 g) with powdered sugar (180 g) using a mixer.
- Butter: 260 g
- Icing sugar: 300 g
5
During the whipping process, add the eggs one by one, along with the lemon zest and juice.
- Chicken egg: 4 pieces
- Lemon: 1 piece
6
Then gradually add the flour, dried apricots, and mix everything thoroughly.
- Wheat flour: 100 g
- Dried apricots: 100 g
7
Grease a detachable or silicone mold with leftover oil, carefully lay out the dough, and bake it in a preheated oven at 180°C for about 25-30 minutes. Remove and cool.
8
While the base is baking, prepare the cream: bring the milk to a boil in a saucepan, adding the opened vanilla pod and seeds. Then strain the milk.
- Milk: 500 ml
- Vanilla pod: 1 piece
9
Whip the remaining powdered sugar with the yolks, stirring actively, and pour in the milk.
- Icing sugar: 300 g
- Egg yolk: 5 piece
10
Pour into a saucepan and, stirring constantly, bring the cream to thickness over low heat. Then cool and place in the refrigerator for 30 minutes.
11
Divide the berries in half, leave one half for decoration, and mash the other half with a fork.
- Raspberry: 200 g
- Blueberry: 200 g
12
Whip cold cream with a mixer (you can add a little sugar or powder).
- Heavy cream 35% fat: 300 ml
- Icing sugar: 300 g
13
Place the chilled pie base on a plate, cut into small pieces, and generously sprinkle with sweet wine.
- Sweet red wine: 150 ml
14
Wait a couple of minutes, then spread cream for the next layer, add crushed berries, and top with whipped cream.
- Raspberry: 200 g
- Blueberry: 200 g
15
Decorate the finished pie with whole berries.
- Raspberry: 200 g
- Blueberry: 200 g
