Spumette, recipe by Paola Fantini


– 120 g egg whites
– 3 tsp. vanilla
– 360 g powdered sugar
– 100 g almonds or 70 g walnuts


Chop almonds.
Beat egg whites until stiff. Add powdered sugar and continue to beat until the mixture is dense.
Divide the mixture into two parts. To one part add almonds. Put the two mixtures into two pastry bags. Use the almond mixture to fill the bottom of the ramekins. Finish the top with a tuft of the pure meringue.
Bake at 120°C (250°F) for 10 minutes. Then lower the temperature to 100°C (212°F) and cook for another 50 minutes. Turn off oven, open door, and leave spumette in oven for another 10 minutes. Remove from oven and allow to cool before serving.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.