HomeRecipesSweet Summer by Leonardo di Carlo

Sweet Summer by Leonardo di Carlo

(This article appeared in the Summer 2020 issue of Pastry Arts Magazine)

When I thought of this dessert, I imagined a late lunch on a hot summer Sunday, so I wanted to create a substantial dessert, but with a freshness to balance the summer heat. When you taste the Mascarpone and Citrus Chantilly Cream at the end, you will have a fresh taste and flavor on your palate. Finally, I included Semi-candied Cherries to remember the season! I always like to use seasonal fruit.

Yield: 24 servings

Cornflour Shortcrust Pastry:

  • 250 g unsalted butter, 82%, creamy (64˚F/18˚C)
  • 3 g fine salt
  • 2 g vanilla powder
  • 400 g pastry flour
  • 90 g fine corn flour
  • 200 g confectioners’ sugar
  • 60 g whole eggs
  1. Knead all ingredients together into a firm, compact dough.
  2. Roll dough out to a thickness of 2 mm, then chill.
  3. Cut out a hollow square smaller than the size of the cake.

Mascarpone and Citrus Chantilly Cream:

  • 1000 g heavy cream, 35%
  • 165 g maple syrup, grade C
  • 15 g finely grated orange zest
  • 400 g mascarpone cheese, 42% fat

Combine all ingredients and whip to a creamy consistency. Use immediately.

Corn and Almond Crumbs:

  • 260 g almond powder
  • 275 g granulated sugar
  • 180 g pastry flour
  • 2 g vanilla bean
  • 320 g unsalted butter, 82%
  • 3 g fleur de sel
  • 100 g fine corn flour
  1. In an electric mixer fitted with the paddle attachment, mix all ingredients into a crumbly dough. Lightly press into square ring molds (1/2”/1.5 cm high).
  2. Bake in a convection oven at 300˚F (150˚C) with valve open for about 25 minutes. Remove ring before the crumbs base is completely cold.

Semi-candied Cherries:

  • 1000 g frozen pitted cherries
  • 165 g granulated sugar
  • 20 g lemon juice
  1. Place all ingredients in a 99% vacuum bag. Refrigerate for 24 hours.
  2. Drain and use.


  • Yellow cocoa butter
  • Fresh cherries, for garnish
  1. Pipe the chantilly cream onto a silicone mat with a ½” (14 mm) nozzle. Place a Semi-candied Cherry in the middle, cover with the baked crumbs base and press lightly. Shock freeze. Turn over, remove the silicone mat and spray with yellow cocoa butter.
  2. Decorate with the 2 mm-thick hollow square frame of Cornflour Shortcrust Pastry, a fresh cherry, and your logo on a corner.
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