3.5 oz. bittersweet chocolate, finely chopped1 cup whole milk4 large egg yolks1/4 cup sugar2 tablespoons marsala wine1/2 teaspoon sea salt2 tablespoon extra-virgin olive oilwalnutscandied orange peel (optional) Check step-by-step video in my youtube: Chocolate Budino Place chocolate in a medium bowl; set aside. Bring milk to a simmer in a saucepan and remove from heat. … Continue reading Chocolate Budino
3 eggs1 1/2 cup brown sugar1/2 cup extra virgin olive oilZest and juice of 1 orange300 grams carrots, about 6 (medium size)1 1/2 cup walnuts, grounded1 1/2 cup flour2 teaspoon baking powder Preheat the oven to 350 F. Line and oil a 9 inch cake pan with parchment paper. You can use olive oil for … Continue reading Torta di Carote (Italian Carrot Cake)
If you are fond of the classic tiramisù, you would definitely enjoy this fresh twist on the popular Italian coffee dessert. Strawberry and Rhubarb tiramisù is a great dessert choice for a spring celebration like Mother’s Day. You can serve it in a large dish for a family-style dessert, or in individual glasses or elegant cups … Continue reading Strawberry and Rhubarb Tiramisù
This is a great tart to serve for Thanksgiving or for any dinner party! 1 cup all purpose flour 1/8 teaspoon baking powder 1/2 tsp salt 3 tablespoon sugar 1/4 pound (1 sticks) cold butter, diced 1 egg beaten About 100 ml iced water 3 tablespoon apricot preserve 4 medium apples (granny smith or golden delicious) 1/2 cup sugar To make … Continue reading Apple Tart
This recipe is from Bronte, a Sicilian town at the foot of mount Etna rich in volcanic soil and where Bronte Pistachio grows. This pistachio variety has the DOP certification and its production is regulated and controlled. It is definitively a valuable ingredient among chefs in Italy and in Europe, not only because of its bright … Continue reading Sicilian Pistachio Cake
Black Forest cake is a popular cake sold at bakeries in Germany. It was also one of my first projects at CCA when I was studying pastry arts back in 2000. It is amazing how cherries and chocolate complement beautiful in this cake.This version is way simpler but as flavorful as the original one. The … Continue reading Black Forest Cupcakes
Sbrisolona is a traditional crumbly cake from Mantova, in the Pianura Padana. The original recipe resembles more that of a cookie than a cake and doesn't include a filling. I created this version as an entry for a fresh produce of the month event featuring rhubarb as an ingredient. The tangy flavor and moistness of … Continue reading Sbrisolana di Rabarbaro (Rhubarb crumbly cake)
This recipe comes from one of my favorite Italian pastry chefs, Salvatore De Riso, owner of the Pasticceria De Riso in the town of Midori on the Amalfi Coast. I adapted the recipe to make it easier to assemble without compromising the wonderful lemon flavor of the mascarpone lemon cream and the limoncello syrup. Although … Continue reading Tiramisu al Limoncello
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