120g butter, chopped
120g sugar
1 egg, plus 2 egg yolks
280g plain flour
½ teaspoon baking powder
cinnamon sugar, to sprinkle
350ml milk
1 cup (250ml) cream
140g sugar
90g plain flour
3 egg yolks
finely grated zest of 1 lemon (more if you really like lemon)
350ml milk
1 cup (250ml) cream
140g sugar
90g plain flour
20g cocoa powder
1 teaspoon ground cinnamon
½ teaspoon vanilla extract

Nonna made this for anyone who requested it, but did not share the recipe easily. You had to have participated in the making to know how. Its page in her recipe book is so worn at the corner that you can no longer read the ingredients. Over the years I made it, there was a stage where it failed a couple of times. It dawned on me one day when I was making ricotta that the milk Nonna used was always full of cream that you had to dislodge from the top of the glass bottle. So I now use a combination of milk and cream. This needs to be made in advance to fully cool down, and tastes better as a stolen slice the next morning, with espresso, for breakfast.


View the recipe collection here



1.To make the pastry, use electric beaters to beat the butter and sugar until pale and creamy.
2.Beat in the egg and yolks. Sift the flour and baking powder over and use a knife to mix to a dough.
3.Gather the dough into a ball, cover and chill while you make the filling.
4.To make the lemon filling, combine the ingredients in a saucepan.
5.Whisk slowly over low heat until thickened, then continue cooking and whisking for another 2 minutes, until it reaches a porridge-like consistency.
6.Pour into a bowl, cover and leave to cool.
7.Make the chocolate filling the same way (except add the vanilla at the end of cooking time), then pour into a bowl, cover and leave to cool.
8.Preheat the oven to 160°C fan-forced. Roll out two-thirds of the pastry and use to line a 22cm springform tin.
9.Roll out the remaining pastry to use as a lid. Refrigerate until needed (it’s easier to handle when slightly chilled).
10.To assemble, spread the chocolate filling over the pastry base.
11.Top with the lemon filling and gently smooth the surface with the back of a spoon.
12.Lay the pastry lid on top, seal the edges together and cut away any excess dough.
13.Bake for 30–40 minutes, until the pastry is golden brown and fully cooked on top.
14.You will see it start to come away from the edges of the cake tin slightly.
15.Sprinkle with cinnamon sugar, then set aside to cool in the tin for about 20 minutes.
16.Remove from the tin and allow to cool completely.

This is an edited
extract from Nostrana
by Bri DiMattina,
published by
Harper Collins,
photography by
Lottie Hedley, $55.