dolci al cucchiaio

Mix 1/2 teaspoon of gelatin into half of the custard, heated. Whip 1/2 cup of cream with 9 ounces of mascarpone and gently fold into the cream. Chop t...

Chocolate Tiramisu

mascarpone

1 1/4CUPS cream

1 1/4CUPS custard

5OZ. dark chocolate 60%

Espresso

Unsweetened cocoa powder

Gelatin

Mix 1/2 teaspoon of gelatin into half of the custard, heated. Whip 1/2 cup of cream with 9 ounces of mascarpone and gently fold into the cream. Chop the chocolate and mix it with the other half of the custard, heated, stirring until it has melted, then blend with an immersion mixer. Whip the rest of the cream with the rest of the mascarpone and fold into the chocolate cream.

&nbsp;In dessert cups, spread a layer of chocolate cream, top with a layer of espresso-soaked ladyfingers, then cover with another, generous layer of more chocolate cream. Add another layer of coffee-soaked ladyfingers, then top off with the mascarpone cream. Cover with plastic wrap and refrigerate for 4 hours. Sprinkle with a dusting of cocoa powder.

Heat the milk, bringing it almost to a boil. In another saucepan, melt the butter with the sugar, then incorporate the flour and the cocoa powder sift...

Classic Chocolate Custard

1QT. milk

7OZ. 6570% dark chocolate

3/4C. sugar

1STICK butter

2/3C. flour

cocoa powder

Heat the milk, bringing it almost to a boil. In another saucepan, melt the butter with the sugar, then incorporate the flour and the cocoa powder sifted together. Gradually pour the milk in and combine; this will prevent lumps from forming. Bring back over the heat and cook for 4-5 minutes after it comes to a boil.

Turn off the heat, add the finely chopped chocolate, and stir until it has melted. Pour the mixture into a mold brushed with rum. Tap it on a work surface to prevent air bubbles from forming; cover with aluminum foil and let cool, then refrigerate for at least 4 hours. Briefly immerse the mold in hot water, then turn the custard over onto a serving dish.

The One and Only “Budino” Custard

milk

dark chocolate

2C. type 0 flour

1 3/4STICK butter

1/4C. sugar

In a bowl, mix together the flour and sugar. In another bowl, add the room temperature milk, then incorporate the flour and sugar, mixing until everything is evenly blended. Pour the mixture through a sieve and into a saucepan, then heat.

Add in the finely chopped chocolate and the butter and mix until they are melted. Lower the heat to the minimum and cook while stirring for 3 minutes. Raise the heat and continue to cook while stirring, until the pudding becomes thick (at about 210°F).

Lower the heat again and continue to cook while stirring for about 7 minutes. Fill a non-stick bundt pan (10-inch diameter) with extremely cold water to cool it. Dump the water out after five minutes and dry it; pour in the mixture and let it cool until it reaches room temperature.

Cover it with plastic wrap and let it chill in the refrigerator for 2 hours. Remove the custard from the refrigerator and discard the plastic wrap; place a plate on top and turn the custard over. If the custard does not come out of the pan, briefly immerse the pan in hot water. Serve the custard cold with whipped cream to taste.

If using gelatin sheets, soak in cold water, then squeeze out well. Cook the cream with 3/4 cup of sugar and the vanilla seeds for 10-12 minutes, unti...

Passion Fruit Panna Cotta

1QUART cream

1CUP sugar

2TBSP. gelatin (1 oz)

cornstarch

passion fruit

vanilla bean pod

null Cat's tongue cookies (lingue di gatto)

If using gelatin sheets, soak in cold water, then squeeze out well. Cook the cream with 3/4 cup of sugar and the vanilla seeds for 10-12 minutes, until it starts to simmer. Add the gelatin. Transfer the mixture into a 1-quart mold, let it cool, then refrigerate for at least 3 hours. Cut the passion fruit in half to obtain the pulp and seeds.&nbsp;

Blend in a blender, then filter: you will need about 1/2 cup of juice. Add 1/3 cup of water and 3 tablespoons of sugar. Cook for 2-3 minutes, then add the cornstarch and mix with a whisk for another 2-3 minutes. Remove the panna cotta from the mold. Drizzle it with the passion fruit sauce, garnishing with passion fruit seeds and mint leaves to taste. Serve with the cookies.

Cut a circle from the puff pastry measuring 8 1/2 inches in diameter. Butter the outside of a half-sphere mold, 6 1/3 inches in diameter; cover with p...

Puff Pastry Basket with Vanilla Cream

2CUPS milk

CUPS 1 1/2 cream

puff pastry

sugar

Butter

Fruit

Cut a circle from the puff pastry measuring 8 1/2 inches in diameter. Butter the outside of a half-sphere mold, 6 1/3 inches in diameter; cover with parchment paper, then with the puff pastry.&nbsp;

Brush with beaten egg, dust with powdered sugar and cover with another sheet of parchment paper, and finally with a second half-sphere mold, 8 1/4 inches in diameter. Bake at 400°F for 20-22 minutes in a convection oven.

For the cream: bring the milk to a boil with the vanilla bean pod cut lengthwise. In a bowl, mix the egg yolks with the sugar and the cornstarch. Pour the milk through a strainer into the egg yolk mixture, return it to the pot and put it back on the stove to cook, stirring, for 1 minute from when it comes to a boil. Transfer the cream to a bowl, cover with plastic wrap resting directly on the cream and chill. Whip the cream and gently combine it with the chilled cream.

To assemble: Fill the basket with the cream and garnish with your favorite fruit.

Bring the milk to a boil with 2 lemon rinds.&nbsp;Beat the egg yolks with the sugar and flour.&nbsp;Strain the hot milk directly into the egg yolks, t...

Crema Pasticcera (Custard Cream)

2C. milk

1/2C. sugar

1/4C. flour

Lemon

Bring the milk to a boil with 2 lemon rinds.&nbsp;Beat the egg yolks with the sugar and flour.&nbsp;Strain the hot milk directly into the egg yolks, then place everything back into the saucepan and cook for 2 minutes while stirring.

Turn off the heat and let it cool, covered with plastic wrap or parchment paper directly in contact with the pudding.&nbsp;Serve the pudding on its own or add toppings: crumbled cookies, amaretti, cornflakes, dried fruit, blueberries, or other fresh fruit.

Soak the isinglass in cold water. Heat the milk without allowing it to boil. In a bowl, mix the egg yolks with the sugar and 8 crumbled amaretto cooki...

Bavarian Cream Trifles

2 1/2C. cream

1 1/4C. milk

1/3C. sugar

1/4OZ. isinglass (or gelatin leaves)

ladyfingers

orange

Amaretto cookies

Grand Marnier

Soak the isinglass in cold water. Heat the milk without allowing it to boil. In a bowl, mix the egg yolks with the sugar and 8 crumbled amaretto cookies. Drizzle the warm milk over this, then heat the mixture over the lowest possible heat, heating it to 175°F (it must not boil), then add the softened isinglass and let it cool until it begins to thicken, then fold in 1 3/4 cups whipped cream.&nbsp;

Meanwhile, chop the chocolate and place it in a small saucepan with 2/3 cup cold water, 4 tablespoons Grand Marnier and the grated rind of 1 orange and simmer this mixture until creamy.

Place a ladyfinger in the bottom of each cup, then spread the chocolate mixture over them and let them cool to room temperature. Pour the Bavarian cream over each one.

Put the trifles in the refrigerator and, at serving time, garnish them with dollops of the remaining whipped cream and some amaretto cookies.

To make this traditional baked pudding, heat 1/2 cup of sugar with a drop of water in a small pan until it begins to caramelize. Pour it evenly into a...

Traditional Bonet

c. + 5TSP. sugar

amaretti

eggs

To make this traditional baked pudding, heat 1/2 cup of sugar with a drop of water in a small pan until it begins to caramelize. Pour it evenly into a 1-quart flan mold. Crush the amaretti cookies until they are almost powdered.

In a bowl, beat the eggs with a whisk and add the remaining sugar. Add the cookie crumbs and the sifted cocoa. Mix everything together with the whisk, being careful not to incorporate too much air, so that it forms a smooth, even pudding without air bubbles.

Then drizzle in the milk, whisking throughout. Pour the batter into the mold; bake in a bain-marie at 340°F for about 1 hour: the mold should be in water up to 3/4 of its height. Remove from the oven and allow it to cool for at least 2 hours. Turn the mold over onto a serving plate and garnish with whole or crumbled amaretti cookies.

In a saucepan, bring to a boil 2 cups milk with 3/4 cup cream and 1/4 cup sugar, the lemon zest and vanilla....

Crème caramel

3/4C. cream

1C. sugar

Lemon zest

vanilla extract

In a saucepan, bring to a boil 2 cups milk with 3/4 cup cream and 1/4 cup sugar, the lemon zest and vanilla.

Drizzle in 4 whole eggs and 2 egg yolks beaten together with 1/4 cup sugar, mix together and allow to cool. Melt a scant 1/2 cup sugar with 2 tablespoons water until it begins to turn darker; pour it into 8 ramekins, then pour in the cooled cream mixture.

Place the ramekins in a cake pan and fill it with hot water to half the height of the ramekins. Bake at 250°F for 45 minutes, then turn off the oven and leave it in the oven for another 10 minutes.

Salted Caramel Tiramisu

2CUPS cream

2/3CUP sugar

3 1/2TBSP. butter

2TSP. gelatin

1/2TSP. salt

Ladyfingers

peanuts

macadamia nuts

If using gelatin sheets, soak in cold water, then squeeze out well. Caramelize the sugar in a saucepan, obtaining a golden brown color. Separately, heat 1 cup of cream with the butter and salt: the butter must be completely melted. Add the hot cream to the caramelized sugar. Note: Carefully pour only a little at a time, because it may boil up furiously. Stir well, continue until all the cream is used up, remove from heat, and let cool. When the caramel reaches about 140°F, add the gelatin, then mix using an immersion blender. Add the rest of the cold cream and blend again with the immersion blender. Refrigerate this cream for at least 2 hours. Remove from the refrigerator and whip with an electric mixer into a stiff foam. Pour it into 12 glasses or dessert cups. For a spectacular effect, pour it in at an angle. Place the glasses in the freezer (inclined, if you want the cream to stay at an angle). Let it set for 15 minutes.

For the mascarpone cream: Beat the egg yolks and sugar for at least 10 minutes with an electric hand mixer or stand mixer until you have a foamy and very light-colored mixture. Add the mascarpone and continue to beat for 5 minutes at most; start beating very slowly and then increase the speed slightly.

To assemble the tiramisu: Remove the cups from the freezer. Soak the ladyfingers in espresso, then layer them in the cups. Top with the mascarpone cream. Refrigerate for 3 hours. Garnish with the roasted nuts and serve.

This is the original recipe for the most classic of all Italian desserts, simple and traditional.

Classic Tiramisu

mascarpone cheese

10OZ. ladyfingers

9OZ. coffee (regular

nullC. Marsala wine

Cocoa powder

Salt

For the classic tiramisu recipe, carefully rinse the shells of the eggs, separate the yolks from the whites in two different bowls and add to the yolks, the sugar and a pinch of salt.
	 
	 Set the egg whites aside and beat the yolks with a whisk until they are light and foamy.
	 
	 Mix the mascarpone into the beaten yolks, stirring with a spoon.|Beat the egg whites with a whisk or an electric mixer: if you beat them by hand, use a large whisk to incorporate more air. Add the beaten whites to the yolk and mascarpone mixture, stirring from the bottom to the top to avoid flattening the eggs.
	 
	 Pour the room temperature coffee into a large, shallow plate and mix in 1 tablespoon sugar and the Marsala wine (this is the syrup).
	 
	 Dip 2 ladyfingers at a time into the syrup for 1 second per side, then set them side by side to form the bottom layer on a 12x12 inch baking dish, without leaving any areas uncovered.
	 
	 Cover the ladyfingers with 1/3 of the mascarpone mixture and repeat to form two more similar layers.
	 
	 Chill the tiramisu in the refrigerator for a couple of hours, covered with aluminum foil, then dust it with cocoa powder just before serving.

Heat 2/3 cup of sugar with 2 1/2 tablespoons of water. Cook over medium heat until it begins to turn golden. Pour it into a round 8-inch mold....

Crème Caramel: the Classic Recipe

1C. milk

1/2C. cream

Heat 2/3 cup of sugar with 2 1/2 tablespoons of water. Cook over medium heat until it begins to turn golden. Pour it into a round 8-inch mold.

For the cream filling: Heat the milk, cream, and the vanilla bean pod opened lengthwise until everything almost comes to a boil. Combine the eggs and egg yolk with the rest of the sugar. Strain the milk and cream directly over the eggs; combine the mixture and strain again; pour it into the mold, on top of the caramel. Cook the crème caramel in a bain-marie at 285°F for about 1 hour. Remove it from the oven and let cool completely; heat the mold a bit in hot water, then turn it over onto a dish.

Soak the gelatin in cold water. Blend the almonds with the almond milk, then filter the mixture through a sieve lined with a cheesecloth. Add the crea...

Almond Custard

almond milk

1LB. Isabella grapes

heavy cream

1 3/4C. sugar

7OZ. almonds, blanched

1/3C. Amaretto liqueur

gelatin sheets

Soak the gelatin in cold water. Blend the almonds with the almond milk, then filter the mixture through a sieve lined with a cheesecloth. Add the cream, 1 cup of sugar, the amaretto liqueur, and combine. Pour everything into a saucepan. Remove 2/3 cup of the liquid and use it to dissolve the cornstarch in a small bowl.

Bring the almond milk and cream to a boil, then add the dissolved cornstarch away from the heat. Bring back to a boil, turn off the heat, and melt in the drained gelatin. Brush the mold with a bit of the liqueur and pour in the mixture. Let cool, then refrigerate for at least 4 hours.

FOR THE SAUCE: In a saucepan, cook the grapes with 3/4 cup of sugar. Cook for 10-15 minutes until they start to fall apart and create a sauce. Top the custard with the sauce

and garnish with more fresh grapes.

Top 13 dolci al cucchiaio recipes from across the web

The most viewed dolci al cucchiaio recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Tiramisu

Classic Chocolate Custard

The One and Only “Budino” Custard

Passion Fruit Panna Cotta

Puff Pastry Basket with Vanilla Cre...

Crema Pasticcera (Custard Cream)

Bavarian Cream Trifles

Traditional Bonet

Crème caramel

Salted Caramel Tiramisu

Classic Tiramisu

Crème Caramel: the Classic Recipe

Almond Custard

Top 13 dolci al cucchiaio recipes from across the web

The most viewed dolci al cucchiaio recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Tiramisu

Classic Chocolate Custard

The One and Only “Budino” Custard

Passion Fruit Panna Cotta

Puff Pastry Basket with Vanilla Cre...

Crema Pasticcera (Custard Cream)

Bavarian Cream Trifles

Traditional Bonet

Crème caramel

Salted Caramel Tiramisu

Classic Tiramisu

Crème Caramel: the Classic Recipe

Almond Custard

The most viewed dolci al cucchiaio recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine