The creamy ricotta and sticky jam in this pretty tart take your tastebuds to Italy.

Contrairement aux amaretti qui sont faits avec des blancs d'oeufs, ceux-ci sont faits avec des oeufs entiers. De ce fait, ils sont pl...

Classic recipe with a buttery short pastry tart filled with ricotta and dark chocolate topped with a drizzle of hazelnut chocolate spread.

These naturally gluten free Italian almond cookies can be made soft like marzipan or baked a few minutes more for a slightly crunchy chew. A beautiful cookie coated in powdered sugar with golden cracks.

How to make Italian Pastry Cream (Crema Pasticcera) from scratch in only 10 minutes. This smooth and creamy vanilla pastry cream can be used for so many delicious desserts from Italian doughnuts, pastries, cakes or tarts, the list is endless!

If you’re looking for a quick and easy dessert that’s always a crowd pleaser, this easy Italian apple cake, or torta di mele, is it. You need just 6 ingredients and one bowl to make it, and it’s easy to make ahead or freeze.

The characteristic Cantuccini almond biscuits are also known as Biscotti di Prato as tribute to their Tuscan place of origin.

Les "baisers de dame" ou"baci di dama" sont des biscuits originaires de la ville de Tortone dans le Piémont italien. Composés de deux morceaux de pâte, à base de beurre et de farines de noisettes d'amandes et de blé, liés par du chocolat rappelant deux lèvres, ils sont très appréciés dans toute l’Italie. Entre deux biscuits au

Depuis le temps que je dois vous poster la recette de la tarte Tropézienne, voilà chose faite enfin et on connait bien cette brioche parfumée à la fleur d’oranger créée dans les années 50 à Saint-Tropez, un gâteau du Sud de la France à la marque déposée.

Una receta que resaltará tus fresas! y que seguro encantará a tus invitados :)

Les "baci di dama" (baisers de dame en français) sont une spécialité italienne, originaire du Piémont. Il s'agit de deux petits biscuits sablés, collés entre eux avec du chocolat noir fondu. Cela rappelle un baisers, d'où le nom de ces biscuits. La pâte sablée de ces biscuits est à base d'amandes ou de noisettes, au choix. Faciles à préparer, on les déguste à l'heure du thé, ou pour accompagner un bon café "espresso", comme en Italie. Les Baci di dama sont nés au Piémont en 1800. La légende dit qu’à l’époque ils furent tellement appréciés à la cour du roi de Savoie, qu’ils étaient même servi et appréciés aussi dans les autres cours d’Europe.  

Tarte amandine poire-chocolat

Keks-Sandwiches mit Vanillepudding sind nicht nur leckeres Dessert, sondern auch eine tolle Alternative zu Kuchen. So geht das Rezept!

Ou bien en version Italienne, comme dirait mon amie Loredana : "Torta Di Noci Con Crema al Mascarpone". Un beau gâteau moelleux "sans beurre" aux noix avec une légère croûte sur le dessus et une crème que je compte bien refaire avec d'autre dessert tellement elle est délicieuse....viva mascarpone!! Préparez-le en avance et réservez-le au moins 2 heures, il sera meilleur. Je vous propose cette ancienne recette qui nous avait beaucoup plu ! Avec le moule à Génoise 22cm Flexipan Ingrédients : - 100g de noix finement hachées - 50g de chapelure - 150g de sucre - 3 oeufs - 15cl de rhum (j'ai mis 10cl + 5cl d'eau) - 1 sachet de levure chimique Pour la crème de mascarpone : - 250g de mascarpone - 75g de sucre - 1 expresso serré et corsé Préchauffez le four à 180°C (th6). Mouillez la chapelure avec le rhum. Ajoutez les noix et la levure, mélangez. Séparez les blancs des jaunes. Dans un saladier, fouettez les jaunes avec le sucre pendant 5 minutes : ils doivent être très mousseux. Dans un autre saladier, montez les blancs en neige ferme. Incorporez les noix et la chapelure dans les jaunes progressivement, à la spatule et d'un geste circulaire. Incorporez les blancs en dernier, délicatement. Dès que le mélange est homogène, versez-le dans le moule à génoise et enfournez 30 minutes. Laissez refroidir complètement avant de découper le gâteau en deux disques dans son épaisseur. Préparez la crème : Dans un saladier, au batteur, mélangez tous les ingrédients destinés à la crème de mascarpone. Etalez la crème sur le premier disque et recouvrez avec le second. Réservez au réfrigérateur au moins 2 heures. Saupoudrez de sucre glace avant de déguster. Source : "Elle à table" hiver 2011 Idées en + : si vous n'aimez pas le café, vous pouvez le remplacer par un arôme (vanille, amande...) Buon Apetito, tchao tutti. Vous aimerez aussi : Brownie aux Noix - Petits gâteaux aux noix - Carrés aux Noix & Coques en chocolat -

When I see mangoes, I think of summer. And comes summer when mangoes are in season, I will buy a box (usually 16 in a box) almost every week. I can never get sick of them. I prefer mangoes on its own. It feels like a shame somehow to hide them in salads, cakes, smoothies, etc. But sometimes we couldn’t consume the mangoes fast enough and they have gone too ripe and mushy. I would then store them away in the freezer for smoothies later. Do you know that sweet overripe mangoes make the best sugar-free smoothies? This entremet is a celebration of the season’s mangoes. I want only the mangoes to shine through. So I decided not to include other flavours. I used Kensington Pride mangoes. They are the best type of mangoes to use for cakes and smoothies, in my humble opinion. If you can’t get Kensington Pride, I recommend using a variety that does not have a firm flesh. And use only the sweetest mangoes. I afraid there is no other alternative. Now I know some of you are going to ask- can we use canned mangoes. The answer is NO. I hate canned mangoes. They are like some weird mango flavoured things with the grossest texture that taste nothing at all like the real stuff. I didn’t include the macaron recipe here but will instead refer you to my go-to macarons recipe which I used. I made a mango white chocolate ganache for the filling, which is 200grams melted white chocolates with 100grams warmed mango puree. You will need about 8 medium size mangoes. Slightly overripe mangoes are the best for this recipe. And please please please use only the sweetest mangoes. Mango Bliss Makes 6 numbers of 7.5cm diameter cakes Mango Puree 8 medium size mangoes (I recommend Kensington Pride) To make mango puree: Remove skin and cut out the pit. Cut mango flesh into pieces. With a small food proccesor, puree mango until smooth. Set aside. Mango Jelly 200ml mango puree 2 sheets (6 grams) gelatin (I used titanium grade leaf gelatin) To make mango jelly: Soften the gelatin in a bowl of cold water. Warm mango puree in small saucepan. The puree should be warm and not boiling. Remove from heat. Squeeze the excess water from the gelatin. Stir it into the warm mango puree. Pour mixture into holes of mini muffin tin to about 2cm high. Freeze mango jelly until completely frozen. To unmold, dip bottom of muffin tin in a tray of hot water for 5 secs. Flip muffin tin upside down on a baking paper and give a gentle shake to get the mango jelly out. Return the unmolded mango jelly rounds back into the freezer immediately until ready to assemble. Sugar Syrup 150ml water 100 grams caster sugar 2 tablespoons of orange liqueur (cointreau) To make sugar syrup: Combine water and sugar in saucepan, stir, over medium heat until sugar dissolves. Allow to boil for 5 seconds. Cool completely before adding orange liqueur. Sponge 90 grams egg whites 80 grams caster sugar 80 grams egg yolks 40 grams cake flour 20 grams corn flour 35 grams unsalted butter, melted To make sponge: Preheat the oven to 200C (or 180C fan-forced). Line 30x20cm cake pan with baking paper. Whisk egg white until foamy. Add one quarter of the sugar and whisk for a while. Then add remaining sugar and beat until stiff peaks form and egg whites are glossy. Add egg yolks and whisk until combine. Combine and sift both flours. Gently fold flours into the batter with a spatula until combine. Fold in melted butter until combine. Pour batter into the prepared pan, spread evenly, and bake for 15 minutes or until when a toothpick is inserted in the center comes out clean. When sponge is done and cooled, peel away (by gently rubbing) the layer of brown skin on the top. Mango Bavarian Cream 2 sheets (6 grams) titanium grade gelatin 2 egg yolks 50 grams caster sugar 125ml mango puree, room temperature 200ml whipping cream To make mango bavarian cream: Soften the gelatin in a bowl of cold water. Whisk egg yolks and sugar in a heatproof bowl until pale and creamy. Add mango puree, and whisk to incorporate. Place bowl over a saucepan of gently simmering water, whisk constantly, until the mixture reaches 85C. Remove from heat. Squeeze the excess water from the gelatin. Stir gelatin into the mango mixture until gelatin completely dissolves. Strain the mixture through a sieve into a bowl. Place the mixture over a bowl of water with ice. Stir mixture until it cools to room temperature. (Alternatively, place cling wrap over surface of mixture, and place in freezer for about 5-10 minutes until it cools.) Meanwhile, whisk cream to firm peaks (be careful not to overwhip). When the mango mixture cools completely, carefully fold whipped cream into the mango mixture with a spatula until combine. At this stage, start assembling the entremet. The bavarian cream needs to be use immediately before the gelatin start to take effect. To assemble (1): Line a cookie tray (or any rectangular baking tray) with baking paper. Place 7.5cm diameter X 4.5cm height cake rings on top. You will need 6 cake rings. Cut out 7.5cm diameter round cake sponge using the cake ring. Brush sponge generously with sugar syrup. Place sponge in the cake ring. Place the frozen mango jelly on top of the sponge. Pour mango bavarian cream over, and level with a spatula. Place in freezer until completely frozen. Mango Glaze 100 grams white chocolate, finely chopped 3 sheets (9 grams) titanium grade gelatin 100ml mango puree (after strain through a sieve) 50 grams caster sugar 100 grams liquid glucose 70ml whipping cream Optional: 1 or 2 drops of yellow food colouring To make mango glaze: Melt the chocolate in a bowl over, not touching, simmering water. Stir occasionally to assist the melting. When the chocolate has melted, remove from the heat and set aside to cool. Soften the gelatin in a bowl of cold water. Combine mango puree, sugar and glucose in a saucepan over medium heat, stir until sugar and glucose disolves, and mixture starts to boil. Remove from heat. Stir cream into the syrup mixture. Squeeze the excess water from the gelatin, and stir gelatin into the syrup mixture. Pour over the melted chocolate, then stir gently to combine. Add yellow food colouring if required. Allow glaze to cool to room temperature. The glaze will thicken as it cools to the right temperature. To check if the glaze is ready to use, dip spoon into the glaze. The glaze should coat the back of the spoon. Use glaze immediately. To assemble (2): Unmould entremets from cake rings. (Tip: To unmould, I place the entremet, still in the cake ring, in a ziplock bag. Slowly lower the ziplock bag into a bowl of hot water, careful not to get water in the bag. Leave ziplock bag in the hot water for 5 secs, then quickly lift the bag out of the water, take the entremet out, and gently push the entremet out of the cake ring.) Place entremets on a cooling rack set on a baking tray line with baking paper. Working very quickly, and in a confident and smooth motion, pour glaze over frozen entremet. Allow entremets to thaw in fridge for 4-6 hours before serving. Totally optional, decorate with mango macarons (macaron recipe here) and edible gold leaf.

Apple Tart with Mascarpone Cream Recipe with Thermomix

Come preparare dei deliziosi e fragranti biscotti alla Nutella anche con timbro per biscotti, senza burro, ottimi a colazione (ricetta anche senza glutine)

Vous avez envie d’une tarte aux bleuets différente et délicieuse ? La voici. Avec les bleuets, un mariage d’avoine, d’amande et de citron. Un grand merci à Nancy pour cette recette.

This crostata di marmellata (Italian jam tart) has a tender, buttery crust and a sweet and flavorful apricot jam filling. For ease, I've chosen to use high quality store bought jam, but you can certainly use homemade jam or preserves if you have some! The tart is topped with a simple lattice design. No intricate weaving required.

La tarte à la frangipane est une tarte constituée d'un fonds de pâte brisée et de crème frangipane. Facile et rapide à préparer, parfumée et délicieuse, elle est particulièrement adaptée aux collations de la journée. Niveau de difficulté : facile Temps de préparation : 15 min Temps de repos : - Temps de cuisson :

À l'émission, on a tous craqué pour le gâteau au chocolat du Cluny. On le retrouve à chacune de nos fêtes. En plus d'être succulent, il sert au moins 16 personnes.

À mi chemin entre une tarte et un gâteau classique aux poires, la tarte suisse aux poires est un gâteau à base d’œufs, beurre, sucre, farine, levure et poires. Légère, fine et fondante, elle est idéale pour les collations de la journée. Préparation : Dans un bol, casser les œufs et ajouter le sucre en

Un gâteau absolument délicieux et sans gluten. On trouve cette recette dans le répertoire de nombreux cuisiniers. Mais je crois qu’il revient à Claudia Roden de nous l’avoir fait découvrir.

un dessert petit-dejeuner parfume et moelleux : la recette facile sans lactose. un dessert moelleux pour le petit dejeuner ou le goûter, leger et très

La tarte aux noix est une tarte facile et gourmande, parfaite pour la saison d’automne et d’hiver. Elle est vraiment adaptée pour toute occasion, le petit

Le gâteau diplomatique est un dessert italien traditionnel, composé de plusieurs couches de pâte feuilletée (la première et la dernière) et de génoise (au centre) garnies de crème diplomate. La couche supérieure de pâte feuilletée est recouverte de sucre glace. La génoise est imbibé de rhum ou de liqueur d’amaretto ou de sirop d'ananas ou vanillé.

Try my homemade amaretti cookies! These classic Italian sweet dessert treats contain almonds, egg whites, sugar and amaretto liquor... A treat!

Ormai avrete capito che sto tradendo vistosamente il mio amato burro con l’olio extravergine d’oliva, in particolare quando si tratta di dolci, con l’olio al limone. Quello che uso io viene prodotto da un’azienda della mia zona, che frange le olive insieme ai limoni… giusto per dire che non si tratta di un aroma aggiunto, […]

As walnut cakes go, this must be the simplest and most essential of them all. The cake itself is made of just three ingredients–walnuts, eggs and sugar. A little lemon zest adds a delicate, fresh aroma and powdered sugar makes it pretty. It's a traditional cake from Calabria in southern Italy–the sort of cake that was born out of age-old peasant traditions; the sort of cake that your nonna might whip up and have sitting on her kitchen bench, ready to be offered to guests with a short, dark stove-top espresso for breakfast or an afternoon snack. Yes, cake for breakfast. This walnut cake seems rather humble when compared to other Calabrian sweets, which have a tendency to be deep fried, filled with custard or jam, and covered in honey, dark chocolate, or sprinkles. This cake, however, is elegant in its simplicity and so incredibly moist–it reminds me of the Spanish Tarta de Santiago Almond Cake. The walnuts are pulverized in the food processor, so it's chunkier and a little more rustic than a cake made with almond meal. In my opinion, it needs nothing more than a dusting of powdered sugar. This recipe is taken from a 1960s volume of Italian Regional Cooking by Ada Boni, who suggests splitting the cake and sandwiching it with a light lemon butter icing. It remains moist for several days–if it isn't eaten all by then. **** An update to this recipe 11/9/14 **** After reading a couple of comments that people have had difficulty with this cake (removing it from the pan, crumbling, being underdone inside), I wanted to retest this recipe again and offer some more advice–including testing the suggestion by the original author of this recipe, Ada Boni, who advises to fill this cake with a lemon buttercream. So–first, some better description on the texture of this cake. It is a very moist cake, it may even appear underdone to some - but do not fear. Let it rest a day. This cake is possibly even better a day or two old. Secondly, I would advise using baking paper to line your cake tin. Use springform if you prefer. Bake as described (I actually find personally that this cake cooks better at a slightly lower temperature, around 350F as walnuts–like a lot of nuts–have a tendency to burn easily). Remove from the oven when the top of the well-browned cake is firm to the touch. Let the cake cool in the tin before removing from the tin. Wrap in plastic wrap and place in the refrigerator until chilled. This seems to give it a bit of time to settle and will be easier to handle. It will still crumble a little when slicing but if you are careful, you won't have any problem getting pretty, nice slices. Now on to the buttercream. This is a WONDERFUL idea! It's even better than the cake on its own, lifts it to something extra special. I followed a couple of recipes I found online for lemon buttercream using 2 egg whites, 1/2 cup of sugar, 1 stick of butter and the zest of 1 lemon. Whip the whites with the sugar over a double broiler for a few minutes minutes or until the mixture is warm and you can no longer feel the sugar granules if you rub it between your fingers. Remove from heat, beat 8 more minutes or until mixture has returned to room temperature. Slowly add the butter bit by bit, beating all the way until you have a glossy, smooth buttercream. Add zest and chill the mixture. Carefully cut the cake in half so you have two thin discs (this is a little tricky with a crumbly cake but if the cake is well-chilled it is easier). Fill with about half of the buttercream mixture. Place the top disc on top and cover the rest of the cake with the rest of the icing (I covered the top and just did a "crumb coat" around the sides). I topped it with some diced candied fruit for decoration but it's lovely just as it is. This lemon buttercream is a great pairing for this cake and it also is wonderfully forgiving as it hides any flaws, including crumbling, splitting or even an inside that might seem too soft/moist - it's hard to describe but the buttercream just holds it all together in the most amazing way! It also keeps very well for a few days and holds together very, very nicely. So for anyone else having a little trouble handling this flourless cake, I would highly recommend trying the lemon buttercream filling!

La torta al cioccolato e nocciole è un dolce velocissimo, pronto in pochissimi minuti, non necessita di cottura!! Buonissimo!

Le fondant à la citrouille ou "tenerina à la citrouille" est un dessert à base de citrouille, fécule de maïs, sucre, beurre et œufs, sans levure, originaire de la ville de Ferrare au nord de l'Italie. Il s'agit d'une variante de la classique tenerina, gâteau au chocolat à la fois croquant et moelleux. Préparation :

Découvrez ce diaporama et partagez-le à vos amis

Baisers (biscuits) aux noisettes et chocolat Versione italiana più giù Le nom de ces baisers est déjà beau et si en en plus on sait qu'ils sont aux noisettes et chocolat, on succombe... Dernier rendez-vous biscuits cadeaux gourmands italiens avant Noël. Après avoir voyagé en Sicile avec les mythiques cuccidati,…

Biscuits de pâte sablée au yaourt sans beurre, voulez-vous essayer des biscuits différents ? Voici une recette pour des biscuits au yaourt, facile et rapide.