Genuine…Tart
With its genuine taste and intense aroma it is absolutely the cake of the Italian grandmother! Since it keeps very well for days, it is also prepared every week and remains a few days on the kitchen cupboard, covered with a napkin, ready to be enjoyed, slice by slice …
Preparation
Mix 4 egg yolks with 100 g of softened butter, then add 6 tablespoons of sugar 4 tablespoons of flour. The doses of the flour vary according to the size of the eggs, however you will need to obtain a rather consistent mixture that does not stick. Spread ¾ of the mixture on a previously greased tart pan. Make small holes with the fork and put in the oven for 10 minutes (oven at 200 ° C). Remove from the oven and sprinkle with your favorite jam or hazelnut cream, then make strips with the mixture you had set aside and spread the strips over the tart, forming diamonds. Another 10 minutes in the oven and the tart is ready…exquisite!
Classic…Tiramisù
Tiramisù is undoubtedly the best known Italian dessert in the world, but have you ever wondered why it is called tiramisu? In fact the name is quite peculiar and witty. It seems that the famous dessert was born in Veneto and that the courtiers of the Serenissima of Venice attributed aphrodisiac properties to it and used to taste it before a love encounter!
Preparation
To get the best result it is important to take two small steps:
- half an hour before starting the procedure, take the mascarpone out of the refrigerator;
- the eggs must be at room temperature.
- First of all divide 4 yolks from their egg white and place them in two different bowls. Add 1 tablespoon of sugar to the egg yolks and, with the help of a whisk or an electric mixer, mix everything well until it is light and fluffy.
- Now add 500 g. of mascarpone and work the mixture until you get a smooth and fluffy cream.
- Now whisk the egg whites until stiff, which should be very dense and solid. Begin to work the egg whites by themselves until they are semi-whipped. At this point, gradually add 2 tablespoons of sugar and continue to whisk everything until stiff. Once it has the right consistency, add the other part of the mixture containing the egg yolks and mascarpone. It is important that you do this very gently, incorporating everything from the bottom up, so that the egg whites do not lose their softness. Pour everything into a pastry bag and put it in the fridge to rest.
- Mix 1 tablespoon of remaining sugar with 8 cups of cold coffee to make the syrup that will be used to soak the biscuits like ladyfingers. You will need 300 g.
- Assemble your tiramisu: take a small baking dish and spread a layer of cold cream in it, then cover it with a layer of ladyfingers soaked in the syrup. Cover with another layer of cream, then with one of ladyfingers and so on until all the ingredients are used up. Put the cake in the refrigerator for at least two hours. 6. Before serving, sprinkle the surface with the sifted unsweetened cocoa powder…fantastic!
Sophisticated…Pannacotta
It’s an italian dessert, simple, quick to prepare, but at the same time, very sophisticated. The Pannacotta is suitable in every season: in autumn with a mix of kiwi, pomegranate and grapes; in summer with strawberries and berries; always with chocolate or caramel.
Preparation
- Pour ½ lt of liquid cream in a saucepan and add in 100 gr. of sugar. Keep stirring with a wooden spoon untili t reaches a boil.
- Soak 2 gelatin leaves in a bowl with cold water and let it soak untili t is softned.
- As soon as cream comes to boil, take it off the heat: wring well the gelatine softened and add to the dream. Mix well.
- Pour the Pannacotta into molds or glasses and let il cool down untili t reaches room temperature, then store in refrigerator for at least 5 hours…sublime!
Seductive…Soft Chocolate Cake
A soft and fragrant cake, to be enjoyed with your eyes closed to savor the sensual and enveloping taste of chocolate. We love to prepare it for children’s parties, but without a doubt it is the cake for lovers.
Preparation
Funds 150 gr. of butter with 200 gr of dark chocolate. In a bowl, whisk 3 eggs with 250 gr. of sugar and 100 gr. made with flour. Add the melted chocolate with the butter and mix well. Put the mixture in a mold and bake for 30 minutes, the oven must be at 180 ° C. Now prepare the glaze: melt 100 gr. of dark chocolate with 20 gr. of butter and a drop of milk. As soon as the cake has cooled, pour the icing over it … delicious!
