When I put Dolce Italiano on my Christmas list (because I had already read it cover to cover in Barnes & Noble), I also was wise enough to put the mini bundt cake pan from Williams-Sonoma on my list too. Brad LOVES grappa, so I figured he'd want me to make these enough to pop for the pan as a "stocking stuffer". My plan worked!
I decided to try out three different flavors:
See that pretty bottle of grappa? I once HAND CARRIED two of those suckers home from Italy. One was a gift for my cousin, Gary. The other, I figured would make a lovely centerpiece when empty with a single stem Casablanca lily in it.
The cork was stuck. I tried a corkscrew (too fat). I tried an ice pick (no luck). I tried a skewer, and ended up with half a cork and the skewer attached in the bottle!
I made three syrups:
I added a vanilla bean to the grappa, and lemon zest to the limoncello.
My batter grew to a huge amount. I divided it equally into three bowls. I added grappa to one, Amaretto to the second, and limoncello and zest to the third before folding one-third of the egg whites to each. I ended up with 22 mini cakes! All three cakes were delicious, but the lemon was voted #1, with the Amaretto a close second place. Next time I may try Frangelico.
Here they are:
Amaretto (with ice cream, another splash of Amaretto and toasted almonds)
Limoncello (with lemon curd, whipped cream and zest)