Tag Archives: mascarpone

Tiramisu ai frutti di bosco – Forest fruits Tiramisu.

Recipe 8: I couldn’t let this epiphany and “befana” day go without any sweets! The traditions are here to be respected! So I decided to bring them to the english people too and I made a dessert for the office: a forest fruit tiramisu. This recipe is quite quick and you don’t even need an oven!

Ingredients for 8 people: 4 eggs, 500 gr. mascarpone, 160 gr. savoiardi, 120 gr. sugar, a bit of brandy, 300 gr. mix of forest fruits (strawberry, blueberry, blackberry, raspberry), icing sugar, cinnamon, a pinch of salt.

Mix the egg yolks with the sugar until creamy. Add the mascarpone, 3 spoons of brandy and mix well again (I have used a mixer). Then add the eggs’ white whipped up with a pinch of salt and mix again. Smash the savoiardi and put a layer of the cream in the baking pan or in the 8 glasses, and a layer of broken biscuits.

Pour some drops of brandy and cover them with a layer of forest fruits already washed and cut in pieces.  Add a good quantity of icing sugar and a bit of cinnamon.

Repeat the same steps to create a second layer, and finish with the cream covered in forest fruits. Put all in the fridge and serve it very cold!

Ps: mamy la befana in ufficio e’ stata un successo. Il dolce l’ho fatto la sera prima e non c’ho messo nulla. Pero’ io preferisco ancora il tiramisu al caffe’!

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Pink summery cakes – Tortine fragole e mascarpone (-21 weeks)

Recipe 46: Leaving for holidays i needed to clean a bit my fridge and i still have some pastry, mascarpone and strawberries to use so… let’s do some summery cakes! Super easy and quick as usual and perfect for a weekend breakfast to celebrate the beginning of the last holidays.

Ingredients for 6-7 cakes: 350gr shortcrust pasty, 150gr mascarpone, 1egg yolk, 2 spoons of sugar and 300gr strawberries.

Prepare a baking pan putting some batter and flour in the holes to don’t make the pastry stick to it. Then stretch the pasta and make it little circles to fit in the baking pan. Place them in and make them thinner than you can.

With a fork make some holes in the pastry and let them cook for around 20 minutes in the oven at 200 degree.When ready, take them out from the baking pan and let them cool down on a plate. In the meantime wash the strawberry and cut half of them in little pieces.

Place in a bowl a yolk egg and 2 spoon of sugar and mix until it become a yellowish cream. Then add the mascarpone and the strawberry mixing very well. the strawberry will release their sauce creating a nice pink and reach cream.

Fill the little pastry cakes with the cream and finish them with half of a strawberry each. Place in the fridge for a bit and serve them cold. Buon appetito!

PS. Mamy ti sorprendo con questa ricetta facilissima eh? ricordandomi quanto era buono il mascarpone con lo zucchero, ho pensato di usare quel poco che era rimasto nel frigo per fare queste tortine estive! Buonissime !

Ferragosto Menu’: Quiche spinach and mascarpone (-22 weeks)

Recipe 48: finally for ferragosto I decided to prepare also a quiche with spinach, another classic in my mother parties preparations but this time I changed it a bit and I was very happy with the result!

Ingredients: 1 packet of shortcrust pastry, 450gr of frozen spinach(in buy best they have it), 150 gr mascarpone, pepper, 2 eggs, salt, just a bit of pancetta (40 gr) and nutmeg.

Boil the spinach in salty water and wait for them to be cooked. When ready, drain them very well, taking of all the water.
Prepare the baking pan with some baking paper or butter and flour as usual. Then place the pastry in the pan after having alredy stretched it in a flat round form. Mix the spinach with the mascarpone, the eggs, the salt, papper and nutmeg, adding a bit of pancetta already slightly cooked without oil. Here is the main difference with my mum’s one, made with ricotta and some pieces of frankfurts.Place the mix in the pastry and adjust the borders to contain perfectluy the filling! Place it in a prehitted oven at 200 degrees for around 30 40 minutes. Check with a tooth pick if inside the quiche is cooked and be ready to eat!
Buon appetito!PS: Mamy ho fatto anche la tua quiche con gli spinaci, ma non ho trovato la ricotta percio’ ho usato il mascarpone,mentre in cambio dei wurstel ho preferito dargli piu’sapore con la pancetta! Mi hanno detto tutti che era ottima!

Tiramisù (- 63 weeks)

Tiramisu 1

Recipe 124: This is an italian classic dessert and it’s also very easy to prepare, so if you haven’t tried any of my recipes yet, i suggest you to start with this one.

For my mum’s tiramisu’ i used : 300gr mascarpone – 250gr of Savoiardi biscuits ( you can find them in Waitrose, i bought one pack) – 3 eggs but very fresh (you won’t cook them so this is very important) – 3 big spoons of sugar – 5 espresso cups of coffee (i normally do 2 normal coffees and 3 decaf especially if i will serve the dessert in the night and if not all the people normally take coffee) – 1 or 1/2 espresso cup of liquor (Marsala is the best but you can also use Amaretto, Cognac or Quantro) – some sweet chocolate in powder and some chocolate in bits to decorate the Tiramisu’.

tiramisu 2

First you have to create the “zabaione” and for that we mean that you will mix the egg yolks and the sugar until you will reach the consistency of a cream. Then you will add the mascarpone. In another container you will whip the white of the 3 eggs and then you will add it to the rest, being careful to mix from the down to the top.

This is the cream for the Tiramisu’. Nothing is easier and better than this!

tiramisu 3

Now you will prepare the coffees and you will add to that the little cup of liquor.

At this point take one Savoiardi at the time and put it in the coffee but very quickly. They need to absorb a bit of coffee but they don’t have to break or be dump. You can then put them one after the other in a recipient, creating the first layer. I normally put just one side of the biscuits in the coffee and i add some coffee on the top of the them with a spoon when the layer is ready.

tiramisu 4

Add the cream on top of the layer and put some chocolate powder. Then create on top of this a second layer putting again the Savoiardi in the coffee and then in the recipient. Then again the cream and the chocolate. You can create how many layers you want depending by the recipient, the biscuits and the cream available.

tiramisu end

When you arrive at the end, put just the cream and place the dessert in the fridge for at least one hour before to serve it. When you will take it out, decor it with the chocolate powder and chocolate bits: these will give a bit of  “crunchiness” to the Tiramisu’.

Buon appetito!

PS. Mamy eccomi qui con il tiramisu’ e non sai….mi sono scordata il Marsala. Mi sarei mangiata le mani, ma alla fine ho messo un liquore francese che abbiamo qui. Non e’ la stessa cosa pero’…buonissimo!e nenache troppo pesante se preso in piccole dosi. L’unica cosa che ho aggiunto rispetto alla tua ricetta sono le gocce di cioccolato in cima, che ci fanno proprio da ciliegina sulla torta!