Have you ever tried making Cakepops? It's a quick idea to reuse a leftover dessert!
Veneziana and lemon biscuits find a tasty and colorful reuse in cakepops, cake balls covered in fragrant chocolate and biscuit and pistachio crumbs.
This is the young idea proposed by Annalena Ganner, friend of Loison and author of the blog Annalena Heart (h) beats, where she tells and divulges the secrets of Italian and South Tyrolean cuisine to the German and international public.
The recipe
- Ingredients
- For 12 Cakepops:
- ¼ Pistachio Veneziana
- 1 tablespoon spreadable cheese
- ½ organic lemon (zest)
- 1 teaspoon lemon juice
- 200 g white chocolate
- 3 lemon biscuits
- 2 tablespoons chopped pistachios
- ½ teaspoon green food coloring (optional)
Directions
Cut the Venetian cake into pieces. Add the spreadable cheese, the zest of half a lemon, a teaspoon of lemon juice and knead until you can form balls.
Form balls (about a teaspoon of dough per ball) and place in the freezer for 10 minutes.
In the meantime, cut the white chocolate into cubes. Melt 2/3 of the chocolate in a bain-marie (be careful that the temperature must not exceed 40°C). Once melted, remove the pan from the heat, add the remaining 1/3 of the chocolate and wait until this melts too.
Crumble the biscuits and mix them with the chopped pistachios. Separate the melted chocolate into two bowls and add a little green food coloring to one of the two halves.
Thread the balls onto the skewers and dip half in the white chocolate, half in the green chocolate. Sprinkle each cakepop with biscuit crumbs and pistachios
