Yogurt cake

For : 6 persons
Difficulty: medium

INGREDIENTS:

• 300 g flour
• 4 eggs
• 400 g apricots
• 250 ml yogurt
• 200g sugar
• 150g butter
• 50 g almonds
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 lemon

PREPARATION:

Cut the apricots into slices.Mounted in a bowl the soft butter with the sugar and the lemon zest until you obtain a cream. 

Add the egg yolks and the flour, that you mixed it before with the baking powder and the baking soda,  the yogurt and the egg whites.Pour the mixture into a 24 cm bowl ,adding over the apricots pressing them into the dough and bake it for 45 min at 180 degrees.

Distribute over the almond and bake it for another 5 min. 

Let it to cool and serve it with icing sugar.

Tart with pistachios

For : 6 persons
Difficulty: low

INGREDIENTS:

• 250 G pastry dough
• 1 kg apricots
• 120g flour
• 75 g butter
• 200g sugar
• 2 tablespoons chopped pistachios

PREPARATION:

Cut the apricots into slices and put them in a bowl with 100g of sugar, stir it and let to rest for 30 min. Put the flour in a bowl with the remaining sugar, the pistachios and the soft butter, and with the tip of your fingers work the mixture until you get the crumbs.

Roll the dough and use it to line a bowl ( 24 cm ) and princk it with a fork.Pour the drained apricots and above the dough crumbs.Bake it for 35-40 min at 180 degrees.

Let it to cool before serving,

Yogurt cream and mango

For: 4 persons
Difficulty: low

INGREDIENTS:

• 400G creamy yogurt
• 4 ripe mangoes
• 200 ml fresh cream
• 150g sugar
• vanilla

PREPARATION:

Cut the mangoes into pieces and blend it with the sugar and vanilla, until you obtain a cream. Add the yogurt and the fresh cream, that you mounted in abowl whit an electric mixer.

Let it to rest a couple of hours before serving.

Raspberry mousse

For: 4 persons
Difficulty: low

INGREDIENTS:

• 400 g raspberry
• 150g sugar
• 3 egg whites
• 300 ml fresh cream
• icing sugar

PREPARATION:

Whisk 300 g of raspberry with sugar until you obtain a smooth puree.

Mounted in a bowl with an electric mixer the egg whites until they become frothy and add the puree, stirring from bottom to top. Whip the fresh cream and add the mixture obtained before. Put everything in 4 glasses and let it in the fridge for 2 hours. 

Decorate with the remaining raspberry.

Summer plumcake

For :8 persons
Difficulty :low

INGREDIENTS:

• 250g flour
• 250g butter
• 4 eggs
• 500 g apricots
• 270 g icing sugar
• 1 teaspoon cocoa powder
• 1 teaspoon baking powder

PREPARATION:

Divide the apricots in hakf and remove the crux, cut them into pieces and sprinkle 2 tablespoons of flour.Mix the butter with the sugar, adding the eggs , the remaining flour,the cocoa powder and baking powder.Pour half into a mold, adding the cuted apricots and on the pour the remaining mixture.Bake for  50min at 180 degrees.

Let it to cool and dust it with icing sugar.

English cup with fruits

For: 6 persons
Difficulty: medium

INGREDIENTS:

• 24 savoiardi biscuits
• 400g raspberry jam
• 300g cream
• 150g icing sugar
• 2 tablespoon hazelnuts
• 1 orange juice
• 1 small glass of orange liqueur
• 6 peaches in syrup
• 400 ml milk
• 100g sugar
• 4 yolks
• 40 g flour
• vanilla
• cocoa
• candied cherries

PREPARATION:

Boil the milk with the vanilla.Whip the egg yolks with the sugar, adding the flour at the end. Pout the milk with the vanilla and let thicken on flame.

Whip the cream with the icing sugar until it becomes firm , and let it in the firdge.Mix the orange juice with the liqueur and soak the biscuits. With a part of these  coated the walls and the bottom of a transparent cup;then alternating the layers with the jam, the cream, the slaces of peaches , the hazelnuts and the wet biscuits. At the end complete with a layer of whipped cream.Let it in the fridge for 2-3 hours and then add the candied cherries.

Parfait with strawberries

For :4 persons
Difficulty : low

INGREDIENTS:

• 500 g mascarpone cheese
• 100g savoiardi biscuits
• 50 g icing sugar
• 900 ml milk
• 6 g gelatin sheets
• vanilla
• 350g strawberries
• granulated sugar
• 1 lemon
• 2 tablespoons rum

PREPARATION:

Cut in half the straweberries and add lemon juice and granulated sugar.Put the gelatin sheests in cold water. Stir with the whisk the mascarpone cheese with the vanilla and the icing sugar. Squeeze the gelatin and add it to the milk, let it dissolve. Mix it with the mascarpone cream.

Place the strawberry juice in a bowl with rum and soak the sponge fingers.Arrange it in a cake tin , cover with the strawberries cut in half and the mascarpone cream. Let it in the fridge for 3 hours.

Vanilla pudding

For: 4 persons
Difficulty: low

INGREDIENTS:

• 1glass and half of milk
• 2 eggs
• 2  tablespoons of sugar
• liquid sweetener and vanilla

PREPARATION:

Beat the eggs with the liwuid sweetener until they become foamy.Stir with a wooden spoon and add the milk and a teaspoon of vanilla.Prepare liquid caramel with sugar (warmed with a few  drops of water or lemon)  and with this line a pudding mold and add the creme. Cook in a double boiler at 180 degrees for 1 hour.Let it cool and arrange on a plate.

Cake filled with eggnog and strawberries

For: 6 persons
Difficulty: medium

INGREDIENTS:

• 600 g "bread of angels"

for the eggnog:

• 4 yolks
• 100g sugar
• 10g flour
• 450 ml white wine
• 400ml whipping cream
• 30g cocoa powder
• 300g strawberries
• 1 banana
• 1/2 lemon(just the juice)
• 50g icing sugar

PREPARATION:

For the "bread of angels" you nedd 10 egss whites mixed with 200 g icing sugar: when the compound become foamy add a teaspoon of baking powder and 120 g flour little at the time. At the end add vanilla essence.

Pour the mixture into a round mold and bake for 60min at 165 degrees.

For the eggnog: whip the 4 egg yolks with the sugar in a bowl for 5 min.After that add the flour a little at a time and the white wine and cook in a double boiler for 15 min. Remove from the heat and let it cool, stirring constantly.

Mounted in another bowl the whipping cream and combined with the cream little at a time from the bottom upwards.Take 1/3 from the compound and mix it with the cocoa powder.

Cut into slices the strawberries and the banana on which pour the lemone juice to keep it blacked.

Cut into 3 -4  shares the "bread of angels" . Place the base on the plate and spread 1/2 of eggnog dabbimg the strawberries slices , place the 2 shares and spread the chocolate cream on which put the banana slices: add the 3 shares spreding the other half of eggnog cream and the strawberries slices. Finally add the last part of "bread of angels"and cover with icing sugar and with slices of banana and strawberry

.

Puff of fruit and vanilla pudding

For: 4 persons
Difficulty: low

INGREDIENTS:

• 1 fresh pasta dough
• 1 vanilla pudding
• 300g milk
• 1 melon
• 400 g raspberries
• 60 g shelled pistachios
• 1 yolk
• icing sugar

PREPARATION:

Line a rectangular mold with the dough, left on his card, and prick the bottom with a fork. Cover the dough with aluminum, fill it with dried vegetables and brush the edge with beaten egg yolk and a small cup of milk. Bake it for 15 min at 200 degrees.Eliminated the vegetables and aluminum and cook for another 5 min.

Prepare the pudding followinf the instruction of the pack, with the milk and sugar.Pour it into the dough and let it in the fridge. Blanch the pistachios, rinse the raspberries, clean the melon and cut the flesh into slices and mix everything.Distribute it on the vanilla pudding and serve with a light sprinkling of icing sugar

Cake with chocolate figs and cedar with white chocolate sauce

For: 8 persons
Difficulty: medium

INGREDIENTS:
for the cake:

• 130g butter
• 230g sugar
• 2 eggs
• 185 g flour
• 40 g cocoa powder
• 185 ml fresh milk
• 120g dried figs
• 60g candied citron
• 1 teaspoon of baking powder

for the sauce:

• 100g white chocolate
• 50 ml fresh cream
• nutmeg

PREPARATION:

Mount 120g soft butter and the sugar, add the eggs one at the time, the flour, baking powder, cocoa powder and the milk until you get a smooth, soft dough.Cut the figs and the candied citron and put them in the compound . 

In a buttered mold pour the cake and bake it for 45 min at 180 degrees.Meanwhile , heat the fresh cream and remove from the heat, add the white chocolate and slam to  homogenize.

Unmold the cake , let it cool and cut it into slices. 

Serve with the white chocolate sauce .

Covered walnut cake

For : 6 persons
Difficulty:  medium

INGREDIENTS:
for the cake:

• 185 g butter
• 185 g flour
• 100 g walnuts
• 95 g icing sugar
• 6 tablespoons fresh milk
• 2 eggs
• 1 teaspoon baking powder
• salt

for the covered:

• 120 g milk chocolate
• 15g butter

PREPARATION:

Assemble quickly the butter with the sugar, gradually adding the beaten eggs, the flour ,the baking powder and the fresh milk, Chopped with a knife 60g of walnuts and put them in the compound.Pour the mixture into a floured mold and bake it for 35 min at 180 degrees.
Meanwhile melt the chocolate and the butter in a double boiler.
As soon as the cake will be ready let it cool.Pour the glaze spreading it with a spatula and finish with the rest of the chopped walnuts.

Brownie cheesecake with raspberry sauce

For: 6 persons
Difficulty: low

INGREDIENTS:
for the brownie:

• 3eggs
• 190 g sugar
• 125 g dark chocolate
• 125g butter
• 150g flour
• vanilla

for the cheescake:

• 200g robiola ( is an Italian soft-ripened cheese)
• 150g ricotta cheese
• 75g fresh cream
• 20g greek yogurt
• 100g sugar
• vanilla
• 1/4 teaspoon flour
• 1 untreated lemon

for the raspberry sauce:

• 200g raspberry
• 100g icing sugar
• 1 lemon

PREPARATION:

Separately in a double boiler, melt the dark chocolate and the butter.Whisk the eggs and sugar, adding the choccolate ,the butter ,the flour and the vanilla.Line a square baking pan with parchment paper, pour the mixture and level the surface.

Mix all the ingredients for the  cheescake with grated lemon rind and the vanilla.Pour the cream gently on the brownie without the 2 being mixed. Bake it for 20-25 min at 180degrees.

Blend the raspberry, incorporate the sugar and the filtered juice of lemon.

Serve the cold sweet accompanying it with the sauce.

Puff pastry with fruit

For : 8 persons
Difficulty : medium

INGREDIENTS:

• 400g ready puff pastry
• 5 yolks
• 120g granulated sugar
• 150ml dry Marsala (wine)
• 1 tablespoon cornstarch
• 150g fresh cream 
• 1 bunch black grapes
• 2 tablespoons icing sugar 
• flour

PREPARATION:
Flour the work surface ,roll out the puff pastry (thin) and cut it in to 3 pieces of 18 x 30 cm.
Bake each one for 15 min at 200 degrees.Into a pan whip the yolks and sugar until they will be frothy,add the cornstarch ,the wine and  thicken them over low heat stirring constantly.
Let it cool stirring once in a while and  add the fresh cream. Put one puff pastry and add the cream ,putting on a layer of grapes cut in half and repeat with all the puff pastry and the cream .Let it in the fridge for at least 1h.Serve with icing sugar on top and decorate with some grapes .

Hazelnut praline

For: 4 persons
Difficulty: low

INGREDIENTS:

• 150g milk chocolate
• 2 tablespoons fresh cream
• 100 g peeled hazelnuts

PREPARATION:

Toast the hazelnuts in a frying pan,let it to cool and choopped the hazelnuts.Melt the chocolate in a double boiler.Add the hazelnuts and the fresh cream.Mix together and break down in a roasting pan and then cut them subsequently. Let it cool in the fridge and serve.

Trifle in dark cup

For : 4 persons
Difficulty: low


INGREDIENTS:
 for trifle:

• 300g sponge cake
• 4 tablespoons of Alchermes(or any type of liquor)
• 80g sugar
• 70 g dark chocolate

for the cream:

• 250 ml milk
• 2 yolks
• 60 g sugar
• 30 g flour
• 1 teaspoon of vanilla extract

PREPARATION:

Whip the yolks and the sugar until you obtain a soft cream, add the flour and the vanilla extract.Heat the milk in a bowl and pour it on the compound.Put the cream back  on the stove over low heat for at least 5 min.

Dissolve the sugar with 200 ml of water, add the liquor and let it to cool.Wet the sponge cake with the syrup.Melt the chocolate in a double boiler.Compose the trifle altering the cream, the sponge cake and the melted chocolate.Let it in the fridge for at least 2 h.

Mini charlotte with milk chocolate

For: 4 persons

Difficulty: low


INGREDIENTS:
 for the charlotte:

• 230 g milk chocolate
• 150 g sugar
• 150 ml fresh cream
• 20 savoiardi biscuits
• 4 eggs
• 4 tablespoons liqueur to the  orange flowers

PREPARATION:

Prepared 4 small molds with baking paper..Lengthen the liqueur with a little water and put the savoiardi biscuits in it.Cut according to the height of the sides mols.Melt the chocolate and integrate the fresh cream.Separate the yolks from the whites:whp the egg whites whit a pinch of salt by combining the sugar gradually and the yolks to the chocolate cream.Gently mic the 2 compounds and put into the mold. Let it in the refrigerator fot a night.Serve the mini charlotte after being misshapen.

Pandoro and hazelnut tart

For: 6 persons
Difficulty: low

INGREDIENTS:
for the pasta:

• 300 g flour
• 170 g butter
• 150 g sugar
• 1 egg
• 1 yolk
• 1 teaspoon vanilla

for the stuffing:

• 180g Pandoro
• 125 g chocolate
• 60 ml fresh cream

PREPARATION:

Mix all the ingredients for the pasta until you get a homogeneous mixture.Wrap in plastic wrap and let it rest in the refrigerator for at least 40 min.Meanwhile buttered and flour a round pan and heat the oven for 170 degrees.Roll out the pastry ,cover the pan with it and stick the dough with a fork. Place a sheet of baking paper clipped round the dough and fill it with dried beans so as not to infiate the pastry.Bake it for 15-20 min : the dough will have to be cooked but not too dry.Melt the chocolate ,crumble the Pandoro and whip the fresh cream and stir everything.Fill the base of pastry with this compound and slice it .

Chocolates with hazelnuts

For : 6 persons
Difficulty : low

INGREDIENTS:

• 50g white chocolate
• 150g milk chocolate
• 50g hazelnuts

PREPARATION:

Blanched the hazelnuts in boiling water, remove the peel and toast them in the oven for 5 min.Meanwhile  melt the 2 chocolates in a double boiler.Take a pastry bag , fill it with little white chocolate.Take a mold for chocolate that you prefer and fill it, let it to cool in the refrigerator for 10 min.Pour the milk chocolate to fill each mold and inserted in each one the toasted hazelnuts.

Then put them it in the refrigerator for another 10 min and once the chocolates have solidified, you can seve.

Mini diplomatic chocolate

For : 6 persons
Difficulty: medium

INGREDIENTS:
 for the diplomatic:

• 500g sponge cake
• 200g milk chocolate
• 180g dark chocolate
• 240g sugar
• 300 ml fresh cream
• 100 ml rum
• 2eggs
• 2 yolks
• 4 sheets of gelatin

for decoration:

• sugar
• milk chocolate

PREPARATION:

In 2 separate pots in a double boiler, melt the milk chocolate and the dark chocolate.In a bowl whisk the eggs and the egg yolks with sugar until the mixture is light and fluffy.Make soften the gelatin in cold water and after a few minutes squeeze it and divide it between the 2 chocolates melted before. Add to both chocolate , eggs and sugar and the previously whipped cream and gently stir the 2 creams.From the sponge cake obtain long strips and rectangular and moisten with a rum and a bit of water.Spread on a first layer of sponge the cream, cover with the sponge and then roll out the other cream and finish with the sponge cake.Let rest in the refrigerator for 2 hours and serve the cake cut into squares. Decorate with sugar and with chocolate curls.