Known as sgroppino, this is halfway between a digestivo and a pudding, made by blending a sharp sorbet with a dash of vodka and a glass of prosecco. I have had it with all manner of flavours but strawberry is my favourite, if only because of its blushing pink colour. It’s a lovely light way to end a meal – perhaps with a few biscuits for dipping (my polenta and raisin biscuits would be ideal). I find that no matter how indulgent or filling the main course has been, there is always room for a sgroppino.
1 large egg white
400g strawberry sorbet
50ml chilled vodka
200ml chilled prosecco
1. Whisk the egg white with a hand-held electric mixer until stiff. Put it in a blender with the sorbet, vodka and prosecco and blitz until smooth and fluffy. Pour into a jug or cocktail glasses for serving (this is a dessert that you drink). It will keep in the fridge for up to 4 hours.
SAVE 25% ON SKYE’S NEW BOOK
A Table in Venice by Skye McAlpine is published by Bloomsbury, price £26. To order a copy for £19.50 until 8 July visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.