Gluten free Almond Crunch Amaretti (from my YouTube Channel)

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Have you subscribed to my brand new YouTube channel yet? It launched a few weeks ago and it is steadily gathering followers, which excites me greatly. I am keen to create a community of like minded food lovers I can offer brand new video recipes to. This is the LINK. Check it out and let me know your thoughts!

This recipe is the first I uploaded on the channel, hoping that a cookie that is simultaneously soft and crunchy, delicious and easy to make as well as gluten and dairy free would possibly appeal to most of you! Please watch the video for more detailed instructions and to see me at work in my actual Sydney kitchen.

Ciao Ciao! xx

Ingredients Makes 16

2-1/2 cups of ground (almond meal)

1-1/4 cup of caster sugar (extra fine sugar)

2 egg whites (from large eggs)

1 teaspoon of vanilla paste (or extract) or seeds of 1 vanilla bean

1-1/2 cups of almond flakes

1. Preheat you oven to 170 C (340 F). Line a tray with baking paper.

2. Mix ground almond and sugar in a large bowl. Add egg whites and vanilla. Mix until a sticky paste forms.

3. Place the almond flakes in a bowl. Divide the almond paste into walnut sized balls. roll each ball into the almond flakes and shape into crescents. Place on oven tray, slightly distanced apart.

4. Bake for 15-18 minutes or until golden. Cool on the tray for 5 minutes, then transfer to a wire rack to cook completely.

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here


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Cocoa Swirl Pavlova (from my YouTube channel)


Video recipe for this beauty is HERE

Pavlova is a much loved dessert from downunder. Some argue it originated in Australia, others will say it is an invention from New Zealand. It doesn’t change the simple fact that this culinary marvel is the easiest showstopper you could possibly present your guests with! The mounds of whipped meringue, both gooey and crunchy is enough to send my head spinning, and when paired with cream and cherries, well, that is just heavenly! Did I mention it is also gluten free?…

Please visit my YouTube Channel to watch me make it and find out more about how to whip egg whites properly, and don’t forget to subscribe, so you can get all my new video recipes!



Serves 4-6

4 large egg whites at room temperature

1 small pinch of salt

t 1/4 teaspoon cream of tartar

1-1/4 cup of caster sugar

1 tablespoon of vinegar

1 table spoon of corn starch

2 tablespoons of Dutch cocoa powder

200 ml of whipped cream

cherries to top


1. Preheat your oven to 120 C (250 F), conventional. Line a rectangular oven dish with baking paper.

2. Whisk the egg whites with salt and cream of tartar in a clean, dry bowl until frothy. Start adding the sugar, whisking continuously, until a glossy and slightly stiff meringue forms. Add vinegar and corn start and fold in with a spoon. Sprinkle 1 tablespoon of cocoa on top and ripple, without mixing through.

3. Gently dollop the meringue in the tray, creating a slightly higher rim around the edges.

4. Bake for 30 minutes, then turn the heat down to 100 C (210 F) and bake for a further 30-40 minutes, or until dry. Leave to cool in the oven, with the door left ajar. When ready to assemble, whip the cream to soft peaks, dollop on top of the meringue base. Top off with the cream and crown with cherries.

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SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here


Silvia’s Cucina is on Facebook Twitter and Instagram


Mini bundt cakes with chocolate drizzle

Mini bundt cakes with chocolate drizzle

Yes, I’m playing the chocolate card, guilty as charged! As if mini, individual bundt cakes weren’t adorable enough, I had to go and drizzle a sticky, luscious dark lacquer all over them, thus rendering them utterly irresistible. These cakes incapsulate … Continue reading

Blueberry, Chia and Olive Oil Cakes

When spring lures us with its sweet promise of long, sun-drenched days, but instead delivers endless weeks of gray skies and relentless rain, I find myself itching to get in the kitchen, turn the oven on and whip up a quick, yet satisfactory fix to perk up my mood.

These muffins are my ideal solution to the wet and blistery day ahead of me, a perfect mixture of moist, diary free cake enhanced by precious blueberries and chia seeds, my go-to health boosters. You can use gluten free flour if you are so inclined and reduce the, already low, quantity of sugar of swap it altogether with honey or other natural sweeteners, although I wouldn’t recommend stevia or natvia as they can leave a strange aftertaste. Over to you and your need to lift up your mood!

INGREDIENTS, makes 12 regular sized muffins of 6 Jumbo ones

3 eggs

1/2 cup of brown sugar

1/2 cup olive oil

finely grated zest of 1 lemon

1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean

1/2 cup almond milk

2-1/4 cup of  self-raising flour

1/2 cup of blueberries

chia seeds to sprinkle on top


1. Preheat your oven to 180 C (350 F)

2. Line a medium sized muffin tin with wrappers

3. Beat the eggs with sugar for 5 minutes or until pale and fluffy and the sugar crystals have dissolved

4. Add oil, vanilla, and lemon zest and mix well.

5. Add the almond milk and gradually incorporate the flour, beating gently, until a wet batter is formed. Add the blueberries and fold them in gently

6. Pour the batter into the muffin tin making sure not to fill to the rim as the cakes with grow a lot whilst baking. Top each cake with chia seeds

7. Bake for 20 minutes or until cooked through if tested with a skewer


Watch Made in Italy with Silvia Collocaon DVD 9781921383977

Silvia’s Cucina the cookbook is available in stores and online!

Silvia’s new book Made in Italy with Silvia Colloca is on sale now!

Silvia’s Cucina is on  Facebook Twitter and Instagram