This translates as the “Grandmother’s cake”. In this traditional Tuscan dessert the combination of rich pastry, delicate custard and toasted nuts makes for a special treat indeed.

The secret to a good panna cotta is achieving something that sets, but is still wonderfully creamy. Experiment with agar- agar quantities since they do vary! The alternatives (using gelatin or fish glue) are to our tastes just too jelly-like and not creamy enough.

The classic “biscotti” as they are often known in the US (in Italian, this just means any “biscuits”). Using the finest flour available (Italian “00” is the best) results in the most mouthwatering bicuits.

Hardly a dieter’s cake – the 5 eggs probably make up for any points you gain by noth having dairy, but light nonetheless.