Aperol Spritz Slice
Cooking Time: 20min + Cooling Time
250g Cabrioni Primi Amori Biscuits
125g unsalted butter, melted
3 teaspoons gelatine powder
250g mascarpone, at room temperature
300ml thickened cream, at room temperature
1 teaspoon vanilla extract
100g (1/2 cup) caster sugar
Thinly sliced orange, to serve
250ml (1 cup) Borga Prosecco Extra Dry Doc
2 tablespoons caster sugar
125ml (1/2 cup) Aperol Aperitivo
2 teaspoons gelatine powder
1. Grease a 16 x 26cm slice pan and line with baking paper, allowing the paper to overhang the 2 long sides.
2. Break up the biscuits. Place in a food processor and process until coarsely crushed. Add the butter and process until evenly combined. Transfer the mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
3. Place 60ml (1/4 cup) of water in a small heatproof bowl. Sprinkle with the gelatine. Set aside for 2-3 minutes to soften. Microwave on High for 10 seconds or until warm. Use a fork to whisk the mixture until the gelatine dissolves. Set aside to cool.
4. Use electric beater to beat the mascarpone, cream, vanilla and sugar until just combined. (Be careful not to overbeat.) Beat in gelatine mixture. Spoon the mascarpone mixture over the biscuit base and smooth the surface. Leave about 1cm at the top for the jelly layer (any excess mascarpone mixture can be set in a ramekin or small dish). Place in the fridge for 2 hours or until set.
5. To make the jelly, combine the prosecco and sugar in a small saucepan. Cook, stirring, over medium-low heat for 1 minute or until the sugar is dissolved. Remove from heat and stir in the Aperol. Set aside to cool.
6. Place 2 tablespoons water in a small heatproof bowl and sprinkle with gelatine. Set aside for 2-3 minutes to soften. Microwave on High for 10 seconds or until warm. Use a fork to whisk the mixture until the gelatine dissolves. Pour the gelatine mixture into the Aperol mixture.
7. Leave the slice in the fridge and carefully pour the Aperol mixture over the slice. Chill for 4 hours or overnight until jelly has set.
8. Use the overhanging paper to gently lift and transfer the slice to a chopping board. Cut into squares and top with orange slices to serve.