From a traditional spinach and egg torta to indulgent caramel egg cheesecake and panna cotta served inside chocolate shells, Anna Simon is bringing an Italian twist to your Easter spread.
These simple yet impressive recipes are designed for sharing, combining classic flavours with a festive, modern edge that’s perfect for entertaining.
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Ingredients 2 cups thickened cream ½ cup milk ⅓ cup caster sugar 1 teaspoon vanilla extract or 1 vanilla bean, split 2 teaspoons powdered gelatin 2 tablespoons cold water Method Sprinkle the gelatin over the cold water and let it sit for 5 to 10 minutes until spongy. In a saucepan, gently heat the cream, milk, sugar and vanilla. Stir until the sugar dissolves. Do not let it boil. Remove from heat and stir in the softened gelatin until fully dissolved. Pour into lightly greased moulds or glasses. Refrigerate for at least 4 hours or until set. To serve: Serve in Easter egg halves, just make sure you let the mixture cool slightly before pouring so the chocolate does not melt. Alternatively, pour into small containers or glasses.
Torta Pasqualina (Spinach & Ricotta Torta) Ingredients 500g baby spinach (you can use fresh- mum used frozen) 500g fresh ricotta 1 cup grated pecorino 2 eggs (for filling) 5 eggs (whole, for centre) ¼ tsp grated nutmeg 1 tsp salt ¼ tsp black pepper 2 frozen puff pastry sheets Butter Method Preheat oven to 200°C. Grease springform pan with butter or olive oil. Wilt spinach in a pan or use frozen spinach, squeeze out water, and chop finely. Mix spinach with ricotta, pecorino, 2 eggs, nutmeg, salt, and pepper. Line pan with one puff pastry sheet (slightly rolled out to fit- mum actually used 2). Fill with spinach mix. Make 5 wells and crack an egg into each. Lightly salt yolks. Cover with second pastry sheet, seal edges, and brush with egg wash. Prick with a fork. Bake 35–40 mins until golden and set. Cool slightly before serving. Smashed Caramel Egg Cheesecake with Kataifi Nest (No-Bake) Ingredients 250g plain sweet biscuits 125g butter, melted 500g cream cheese, softened 1 cup thickened cream ¾ cup icing sugar 2 teaspoons vanilla extract 2 teaspoons powdered gelatin + 2 tablespoons water 200g caramel Easter eggs, smashed Extra speckled eggs, to decorate Kataifi pastry, finely cut Butter and a drizzle of oil, for frying Method Crush the biscuits until fine and mix with the melted butter. Press firmly into the base of a lined springform tin. Refrigerate for 30 minutes. Finely cut the kataifi pastry. In a pan, cook with butter and a drizzle of oil over medium heat, tossing until golden brown and crisp. Set aside to cool. Using a mallet or rolling pin, smash the caramel Easter eggs into rough pieces. In a small bowl, sprinkle the gelatin over the water and allow it to bloom for 5 minutes. Microwave for 10–15 seconds until dissolved (not boiling), then set aside to cool slightly. In a bowl, beat the cream cheese, icing sugar and vanilla until smooth. Slowly pour the slightly cooled gelatin into the cream cheese mixture while mixing until fully incorporated. In a separate bowl, whip the cream until soft peaks form, then fold into the cream cheese mixture. Gently fold through the smashed caramel eggs. Pour the mixture over the biscuit base and smooth the top. Transfer the cooled kataifi pastry to the edges of the cheesecake, pressing lightly to form a nest around the rim. Refrigerate for at least 6 hours or overnight, until set. To serve
Fill the centre with speckled eggs and decorate as you like, I used a little duck for a playful finish.
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