Anna Simon's Italian Easter Recipes: Torta, Cheesecake & Panna Cotta

Anna Simon's Italian Easter Recipes: A Festive Culinary Twist

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.

Vanilla Panna Cotta

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:

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1. Sprinkle the gelatin over the cold water and let it sit for 5 to 10 minutes until spongy.
2. In a saucepan, gently heat the cream, milk, sugar, and vanilla. Stir until the sugar dissolves. Do not let it boil.
3. Remove from heat and stir in the softened gelatin until fully dissolved.
4. Pour into lightly greased moulds or glasses.
5. Refrigerate for at least 4 hours or until set.
6. To serve: Serve in Easter egg halves, ensuring the mixture cools slightly before pouring to prevent chocolate melting. Alternatively, pour into small containers or glasses.

Torta Pasqualina (Spinach & Ricotta Torta)

Ingredients:

• 500g baby spinach (fresh or frozen)
• 500g fresh ricotta
• 1 cup grated pecorino
• 2 eggs (for filling)
• 5 whole eggs (for centre)
• ¼ tsp grated nutmeg
• 1 tsp salt
• ¼ tsp black pepper
• 2 frozen puff pastry sheets
• Butter

Method:

1. Preheat oven to 200°C. Grease a springform pan with butter or olive oil.
2. Wilt spinach in a pan or use frozen spinach, squeeze out water, and chop finely.
3. Mix spinach with ricotta, pecorino, 2 eggs, nutmeg, salt, and pepper.
4. Line pan with one puff pastry sheet, slightly rolled out to fit.
5. Fill with spinach mix. Make 5 wells and crack an egg into each. Lightly salt yolks.
6. Cover with second pastry sheet, seal edges, and brush with egg wash. Prick with a fork.
7. Bake 35–40 minutes 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:

1. Crush the biscuits until fine and mix with melted butter. Press firmly into a lined springform tin base. Refrigerate for 30 minutes.
2. Finely cut kataifi pastry. Cook in a pan with butter and oil over medium heat until golden brown and crisp. Set aside to cool.
3. Smash caramel Easter eggs into rough pieces.
4. Sprinkle gelatin over water to bloom for 5 minutes. Microwave for 10–15 seconds until dissolved, then cool slightly.
5. Beat cream cheese, icing sugar, and vanilla until smooth.
6. Slowly pour cooled gelatin into cream cheese mixture while mixing until incorporated.
7. Whip cream until soft peaks form, then fold into cream cheese mixture.
8. Gently fold through smashed caramel eggs.
9. Pour mixture over biscuit base and smooth top.
10. Transfer cooled kataifi pastry to cheesecake edges, pressing lightly to form a nest.
11. Refrigerate for at least 6 hours or overnight until set.
12. To serve: Fill centre with speckled eggs and decorate as desired.

These recipes offer a delightful blend of Italian tradition and Easter festivity, ideal for creating memorable meals with family and friends.