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Tres leches cake.

Posted on 5 August 2019
Print Recipe
 Tres leches cake.
Servings
8
Ingredients
For the cake:
For the milk mixture:
Per la decorazione:
Servings
8
Ingredients
For the cake:
For the milk mixture:
Per la decorazione:
Instructions
  1. Beat sugar and butter, then add eggs, one at time, until you have a foamy and gold mixture.
  2. Sift in flour, salt and baking pownder. Pour the mixture in a greased baking tin about 9X9 inches. Bake at 355°F for about 40 minutes or until well baked in the middle.
  3. Mix in a bowl condensed milk, whole milk, evaporated milk or milk cream. When the cake is out of the oven make a lot of holes with a toothpick in the whole cake, then pour the milk mixture over the cake. You must soak all the parts.
  4. When the cake is cold enough put it into the fridge. It must rest for at least four hours, overnight is better.
  5. When is time to serve the cake whip the milk cream with icing sugar until stiff, cover the cake and add al the fruit you want in pieces or slices. If you like you can sprinckle the cake with ground cinnamon.
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Shortbread whisky dodgers.

Posted on 25 July 2019
Print Recipe
 Shortbread whisky dodgers.
Servings
8
Ingredients
For the dodgers:
For the whisky cream:
Servings
8
Ingredients
For the dodgers:
For the whisky cream:
Instructions
  1. For the dodgers: beat sugar and butter until fluffy, add flour and semolina and mix with a spatula then by hand pushing the crumbles together until you have a loaf. Cover it with cling film and store in fridge for at least one hour.
  2. For the whisky cream: put milk cream and chocolate in a saucepan, put this saucepan into a bigger pot half filled with hot water ( the classic bain- marie). Stir until the chocolate is melted and the ganache is shiny; add the whisky, stir briefly and set aside. When cold store in fridge at least two hours to reach a spreadable consistency.
  3. Spread the dough with a rollpin and cut big cookies. The cookies must be even, then in half of them cut a hole in the midde with a smaller cookie cutter. Put the baking tray with cookies into the fridge for about 20 minutes before baking.
  4. Bake at 300°F for about 10- 15 minutes or until light golden. Take them off the oven and let them cold well. When hot the cookies are very crumbly and soft, do not touch them.
  5. When the cookies are cold or even the day after ( so they set firm) pair two cookies, one plain and one with the hole using a generous amount of whisky cream. You can store them in a tin box for some days.
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Fiordilatte ice cream with caramel sauce.

Posted on 23 July 2019
Print Recipe
 Fiordilatte ice cream with caramel sauce.
Servings
6
Ingredients
For the ice cream:
For the caramel sauce:
Servings
6
Ingredients
For the ice cream:
For the caramel sauce:
Instructions
For the ice cream:
  1. Put the milk in a sauce pan with sugar and opened vanilla pod. Let it simmer until sugar is melted, let it cool and store it into the fridge.
  2. Whip the milk cream then add milk mixture in it, stirring slowly. At this time, if you have an ice maker, pour the mixture in it and let it go until the ice cream is done. Store into the freezer and mix it by hand or with the ice cream makerbefore serving it if you need. If you don't have an ice cream maker just pour everything in a bowl, store into the freezer and mix it every 30 minutes or so. It needs hours to get hard so don't worry if it's still soft after half a day. Just let it sit into the fridge and mix sometimes.
For the caramel sauce:
  1. Put sugar and butter in a sauce pan, let it cook until it has a gold- brown colour. Pay attention it turns black quickly! Add heavy cream stirring until the sauce thickens and cover the spoon.
  2. When the ice cream is ready serve it with caramel sauce on top. Don't use hot caramel sauce as the ice cream melts quickly on its own, just keep the sauce cold or room temperature.
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Imperial stout beeramisù.

Posted on 3 November 2018
Print Recipe
 Imperial stout beeramisù.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Whip milk cream with icing sugar, not too much, the cream should be whipped but not too firm. Mix it with mascarpone cheese folding gently, add also beer, little by little.
  2. Soak ladyfingers in beer, put them at the bottom of a serving tray then cover with mascarpone cream. Make another layer of soaked ladyfingers, add more cream and level it.
  3. Cover your beeramisù with dark chocolate roughly chopped. Let it rest covered, in fridge, for at least half a day to let the various flavours mixing evenly.
Recipe Notes

For this recipe I kept the quantities in milliliter and grams, this is because every conversion I tried wouldn't work out as well as the ones I used because pastry requires precision. 🙂

Buy yourself a graduated jug and a kitchen scale, your cooking life will be better!

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Baked plain cheesecake.

Posted on 21 February 2018
Print Recipe
 Baked plain cheesecake.
Servings
10
Ingredients
Servings
10
Ingredients
Instructions
  1. Crush well digestive cookies, mix them with butter and sugar and press them on the bottom of a round shaped 8 inches baking pan.
  2. In a bowl beat yolks, cream cheese, milk cream, lemon juice, sugar and sifted flour. In a separate bowl beat egg whites until they form peaks, add them to the previous mixture.
  3. Pour the mixture on the digestive base and bake at 356°F for about 30 minutes or until firm.
Recipe Notes

Do not overbake the cake or it will loose its creaminess.

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