Because in the cream the eggs are raw, choose them very fresh and consume the tiramisù in a few days more and store it always in the refrigerator. You can also replace the 2 eggs with 4 egg yolks.

Zeppole with Custard

These wonderful sweets are prepared for Father’s Day on March 19, the day of Saint Joseph. The classic zeppole as well as the custard are decorated at the end with a syrupy sour cherry, choose whether to put it or not.

Cinnamon Sweet Hearts

This is the pretzel dough in a sweeter version and without boiling them into water (it would be difficult to maintain the shape of hearts). The effect is a soft dough inside and slightly crisp on the outside, with a delicious sugar and cinnamon finish. Enjoyed lukewarm they give the best of themselves.

Marble Cake

You can melt both chocolates in a double boiler or in the microwave. If you melt the chocolate in the microwave, put a power not exceeding 700 W and every 30 seconds pull it out and mix. This will avoid the risk that the chocolate burn.

Gluten Free Brownies

The brownies can be enriched in various ways: with classic walnut kernels, with delicious marshmallow (better if small ones, if you find them), with chocolate chips (two colors) and with almonds or peanuts praline.

Christmas Cookies

When you prepare these cookies your kitchen will be invaded by a wonderful spice scent and the Christmas air will spread throughout the house.

Glazed Ring Yogurt Cake

In this cake, which is soft and a bit spongy, yogurt plays an important role because, mixed with the baking powder (which contains bicarbonate) makes the dough softer. If you want to give a more distinctive taste to the ring cake, you can use a yogurt with honey flavor.

Popcorn Cake

If you want to prepare the caramel dried nuts, melt 100 g of sugar in a small pan. When it’s golden (in about 10 minutes) add 1 tbsp of water. Mix immediately, so it becomes darker and bubbling, then add 80-100g of dried nuts (almonds, cashew nuts, walnuts, hazelnuts…).

Crème Caramel

To remove this kind of pudding from the mold the resting time in the fridge is very important. Remove the crème caramel from the edges mold making a light pressure with your fingertips on the surface of the cream before you reverse it on the plate.

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