Pancake Tagliolini with Raspberry Coulis

Aldo Zilli's unusual and delicious dessert recipe combines fine pancake strips with a sweet raspberry coulis and ice cream
By Aldo Zilli
Pancake Tagliolini with Raspberry Coulis
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus cooling
  • Effort: medium


For the pancakes:

  • 1 egg, medium size
  • 150 ml milk
  • 1 tbsp sunflower oil
  • 65 g plain flour

For the coulis:

  • 450 g fresh or frozen raspberries, thawed
  • 4 tbsp brown sugar
  • 4 tbsp caster sugar
  • 1 tbsp butter
  • 200 ml fresh orange juice


1. First make the pancakes. Break the egg into a jug and add the milk and half a tablespoon of oil and whisk together.

2. Sift the flour into a mixing bowl and gradually beat in the egg mixture to make a smooth batter.

3. Heat a 17.5cm thick-based frying pan and wipe some of the oil all over the pan. Pour a quarter of the batter into the pan, swirling around to spread the batter. Cook for 1-2 minutes until the batter is set and golden on the base.

4. Flip over and cook for a further 1-2 minutes. Place the pancake on a sheet of greaseproof paper. Repeat the process to make a further 3 pancakes. Thinly slice the pancakes in strips.

5. For the coulis, place the raspberries in a saucepan with the brown sugar and simmer for 5 minutes until the raspberries break up to make a sauce. Set aside to cool.

6. Meanwhile, place the caster sugar, butter and orange juice in a frying pan and heat gently until the sugar to dissolves then bring to the boil. Boil for 3-4 minutes until quite syrupy.

7. Add the strips of pancake and stir into the sauce; cook for 1 minute.

8. To serve, spoon the raspberry coulis onto 4 chilled serving plates and top with scoops of ice cream. Then spoon over the pancake tagliolini. Serve immediately.

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