Cookbook of the week - Dear Francesca

    All Edinburgh will know Mary Contini, cookery writer and driving force (along with her husband Philip) behind the food and wine empire that is Valvona & Crolla. Her book Dear Francesca is an intimate combination of memoir and personal recipe collection - dishes of both Italian and Scots origin - written to her elder daughter Francesca by way of handing down her family's culinary heritage: "Treasure it," says Mary, "it's more precious than jewels".

 

    I've had the hardback edition shown here for ten years, and we consult it often, turning to Mary's clear instructions for all manner of dishes. This week we've had a main course (coming soon), and a delectable pudding, the Zabaglione Ice Cream pictured above. Given that Mary's family were well-known Italian/Scottish ice cream makers, who better to turn to on this subject and for this recipe which she says is her favourite.

    Six egg yolks, caster sugar, whipping cream, the seeds from a vanilla pod, the finely grated zest of an unwaxed lemon and a generous pouring of Marsala make this delicious and special, and the cause of much licking of spoons in the process.

    What to do with the six egg whites you now have left over? Get out your copy of Mastering the Art of French Cooking, Vol.1 and make Ile Flottante, an unmoulded egg white soufflé floating in custard or a fruit coulis (ours was raspberry), dusted with pralin.

    Perfect puddings for feasting over the Easter weekend.