glasses of tiramisu with strawberries

For the cream tiramisu according to the recipe of Luca Montersino:

75g egg yolks

125g honey

100g fresh whole milk

250g di mascarpone

250g cream

For the syrup with strawberries:

300 g strawberries

2 tablespoons brown sugar

1 tablespoon vanilla liquor

To finish

400g di savoiardi (biscuits)

50g dark chocolate



How to make:

1. For the cream whisk the yolks in a saucepan with the honey, add the hot milk and cook up to 85 degrees, move all into the planetary and whisk till cooling. stirring gently with a spatula add the mascarpone cheese and then the whipped cream.

2. Blend 200g of strawberries with sugar, 4 tablespoons of water and vanilla liquor. Keep the other strawberries for the decoration.

3. For the finish: on a platter alternate the layers of biscuits soaked in wet tiramisu with strawberries and cream until all ingredients are finished. Melt the chocolate in microwave and decorate at will. Decorate with strawberries and leaves of fresh mint.

Rolls of prosciutto & pine nuts



From the book “Bread” of the French Richard Bertinet, I got this tasty recipe of swivels, which may serve as an aperitif; the method is simple, consider the times of rest.

I take part to the contest Il molino Chiavazza.

caprese cake for Easter

brioche bread with sage on Eastern breakfast

For Easter Breakfast, here is the recipe of a bread rich of traditional flavours,

crispy outside and soft inside.

ricotta mousse with strawberry jelly

Then it is true that it's spring! I'm glad this year to celebrate it in a new way, with my newborn blog, through Irina's contest , which is an hymn to this season and to strawberries! I could eat strawberries without limit. You can find them all year round even in supermarkets, but they are long and somewhat ugly, they are similar for colors but the flavour is nonexistent! Now, instead, in their proper season they are florid, round, red fire and have the perfect taste; it's nice to wait for the right season, when it's time for strawberries, because they are doubly delicious! so here is my recipe for strawberry harvesting ... obviously I involved my little guy to take pictures; so with barely concealed patience he lent me his little holy hands for a session of shooting (always with the usual bedraggled phone) " but mum in return you give me 3 strawberries!" Here the sense of paid worh is sprouting in the heart of my little guy! Yes, because when I bought them (knowing that they are greedy) I roared into the phone "Do not eat strawberries I need them for the dessert! Ufff then you give me in change for the photos!Ok ok deal done! Voilà the recipe...

 



Mom make me soft bread rolls...

"You make me soft bread rolls, mom?" ask my little son; of course treasure how could I answer no to the request of my little guy (we always see them little even if they arrive to our shoulder!). So on sunday while I was kneading bread, he went out with his father and told him "give me a budget to buy flowers to mom!"  oh yes, the crisis breathes everywhere even in the world of dwarves! When ever did you first published the consolidated financial statements of the family before buying flowers?! Though luckily he has breached the budget of his father, because he brought me a jar of purple flowers with the yellow paper at first sight not exactly cheap! only to watch them spring comes right into the bones! And spring costs!... As written by the legendary Nigella "The spring has sprung!", just two onomatopoeic words able to remind us the sound of the flower that unfolds in slow motion on National Geographic Channel!  However prepared the bread rolls, I had to take pictures of them, so I had to force their patience for a little while more; in the meanwhile my little son "tell me mom don't you cook now for the blog, instead of keeping the blog for what you cook?" Waw, he got me! Sometimes I cook to keep up with you super experienced bloggers, others I take pictures of whatever I'm cooking, you never know if it will work for a post or for the many contests that are out there (hear ye, I'm plotting my own personal contest, next on this blog!). My cell phone now is bedraggled with flour and vanilla more than the zapper. Yes I know I do the pictures with my phone, I got one with 7millions of pixels because I always like to have a tool everywhere to get pictures... in the meantime his brother, a little older, in the very middle of adolescence says: Mooooommm I'm huuuuungry!" he is always hungry!

cheese cake with wildberries and cherry jam

So Mariacristina of the Blog mammahelp this is for you!!! I mean how coul I give up a contest on the jam, impossible! As I have already written: in the morning I can just roll out of bed only with the thought of my sweet English Breakfast, with biscuits and jams of all kinds. Instead of buying lipsticks I prefer the jam jars of all types and species; when we were children was often said us not open a jar of jam again if there is one already open in the fridge; now I got rid of this rule and if you open my refrigerator there are at least 3/4 open, because we eat so many cookies and cakes and breakfasts that ends up in a week! So you did not want a recipe already posted, although the jam gives the best of itself when used on cakes and tarts (after having fulfilled its task of waking me up in the morning!) and is the height of pleasure on coockies, but I have already posted several so I folded up a special dessert, the cheese cake, the recipe is from Vittorio Santoro taken from the Enciclopedia della Pasticceria; here the jam is surely not the main ingredient, but believe me makes the difference! I must say that at Sunday lunch my family has licked his lips.

Tsoureki (Eastern Bread)

When I found out the blog of Dada Le Ricette dell'Amore Vero was love at first sight! a newly created blog (like mine) but accurate and full of ancient charming details; beacuse each of us has memories tied to the flavours and scents of the kitchen of a grandmother or an aunt, that return suddenly to the mind and bring us uncionsciously to the places of the past.  It's almost a physicoal sensation, unconscious but very real, a journay that without artifice and even through the world's oldest magic, that of the kitchen, takes us in childhood almost faster than a music or a melody that in itself also have the same power of a beloved taste or smell.

little pavlova

With this recipe I participate in the contest appeared on the blog il gattoghiotto mise en place, which ends April 30. Spring, the desire to be outdoor, a table on the terrace, the favorite books, a cup of coffee and a delicious sweet, revisited by me. This dessert, invented in honor of a Russian dancer from the chef, who was fallen in love with her, wants to remind the lightness and levity of the dancer through the ingredients and the colours of the fruit. The cues are taken from Luca Montersino's meringue and cream. 

orange cake

Here is a recipe taken from the Pastry encyclopedia oh the Italian Pastry Masters Academy, with which I participate in my first contest "the citrus" of the foodblog   ilricettariodicinzia (ended on 24th March). It is the first time I participate in a "contest" that does not concern the sport ... but the food...

Bonne chance! 

chocolate sponge cake (Luca Montersino's recipe)

Despite having tasted "my" chocolate sponge cake for several years, it was impossible not to try the recipe of my guru mastry pastry chef Luca Montersino. He uses more butter and a little baking powder.
W o n d e r f u l !



chocolate sponge cake



six layers cake!

With this cake I take part to  Nicole's layer cakes contest

For the birthday of a colleague I was asked to make a cake like I wanted, to indulge the fantasy; so I did and I also had great fun, inventing and mixing some recipes, the result is this multi-layer cake like those seen in Austria or in Germany in the Konditorei. Here's the method.

1. The day before prepare a classical sponge cake and a chocolate sponge cake , cut them into 3 discs to get 6 in all, that you alternate to create a pleasing color effect.

Torta a 6 Piani

corn donut

With this recipe I celebrate 10.000 visitors!



10.000

Thanks to all of you 10.000,

who passed through here

by chance or by research,

those who had left a trace

and to those who will,

who supports me now 

and who will tomorrow!

Who would have thought:

in November did not even know

what a blog was!

Thank youuuuuuuuuuuuuuuuuuu