a recipe that will surprise you! – Italian Cuisine

A special version of the famous tiramisu: if you have a light beer at home try the birramisù

Ingredients

400 ml fresh cream
400 g mascarpone
300 ml beer
150 g sugar
a packet of vanilla sugar
a tea spoon of cocoa powder
20 biscuits biscuits

Duration: 3 h 30 min

Level: Easy

Dose: 4 people

For the recipe of birramisù, in a mixer mix together the fresh cream, mascarpone, sugar, vanilla sugar and 100 ml of beer until you get a thick cream. Prepare a layer of cream in a bowl (glass or to taste), then a layer of biscuits soaked in beer, then again a layer of cream and so on.

Continue with the alternation of the layers at least 2-3 times, depending on the capacity of the container. Keep the birramisù in the cold for approx. 3 hours.
Before serving, dust it with cocoa powder and garnish it to taste.

Recipe by Forts Sixtus

Soft donut: let's learn how to prepare it – Italian Cuisine

It is one of the classic pies for morning's inception, but stuffed it becomes a sophisticated dessert, perfect for a fine meal

The soft donut it is one of the easiest and quickest cakes to prepare, perfect to taste like this, with only a sprinkling of icing sugar, or stuffed with jams, berries, creams or, again, covered with icings, for a more delicious result. scenic. Served smooth, it is the classic dessert suitable all'inzuppo, for morning breakfast or snack. Stuffed or garnished with creams or fruits, it can become a more intriguing proposal for the end of a meal.

A recipe, a thousand variations

The ciambellone is actually the classic cake that can be prepared in many ways, each time obtaining a completely different dessert, both in texture and in fillings. With the same softness, though. You can use refined flours or a mixture enriched with whole grain products; you can add a small amount of cocoa and get a colored dough; or mix cereals like oats or dried fruit to have a crunchy effect. Let yourself be guided by your intuition, but remember to keep the proportions among the ingredients, to not lose the typical softness of this cake.

soft donut

A lactose free version

For who is it lactose intolerant, there is a lactose free version of soft donut, which is prepared using lactose-free milk or water, in the same quantities, and sunflower oil instead of butter. In this case, based on the recipe given here, you will have to enter 128 g.

The classic recipe of soft donut

Ingredients

300 g flour – 150 g sugar – 1 sachet of yeast – 3 eggs – 160 g butter – 120 ml milk – 1 vanilla pod – the rind of an untreated lemon.

Method

First put the butter (which you have kept at room temperature) in a bowl and start working with the whisk until it becomes frothy. Add the eggs, one after the other, continuing to mix with a wooden spoon, until they are all perfectly incorporated. At this point add the vanilla pods and the rind of a lemon and then the flour previously sifted with baking powder. Pour the milk at this point, continuing to stir, to prevent lumps from forming. Once the mixture is homogeneous, pour it into a buttered donut and sprinkled with flour. With a spatula, level the mixture and then bake at 180 degrees for about 30 minutes. Before removing the cake, try the toothpick: insert it into the dough and it will come out dry, meaning that the cake is cooked to the right point.

How to make castagnaccio – Italian Cuisine – Italian Cuisine

It is a poor and ancient dessert of Tuscan cuisine that enriches the table in autumn. It has few ingredients, it is not difficult to prepare and it is a must to try with ricotta!

Castagnaccio is a Tuscan dessert which is mainly prepared in autumn because its main ingredient is, as you can guess from the name, the Chestnut flour.

The castagnaccio between history and legends

Castagnaccio is a rustic cake with very ancient origins. In 1500 it was already very well known in Tuscany where it was prepared mainly by farmers as a poor dish. Only in the 800 the recipe became famous throughout Italy and was enriched of raisins and pine nuts which originally were missing.
It was said that this cake was magical because the rosemary leaves had the ability to make them fall in love like a real potion.

The original recipe of castagnaccio

No eggs and no butter, the castagnaccio is a simple cake made with chestnut flour, water, raisins and pine nuts. Not one of those soft and airy breakfast cakes, but moist and compact and unleavened. If you love chestnuts and dried fruit, you will love the chestnut cake for his delicate taste that tastes of autumn pampering.
To prepare the castagnaccio you have to sift 300 grams of chestnut flour and mix it with 4 tablespoons of sugar, 1 glass of water and 2 tablespoons of extra virgin olive oil.
Then add to this mixture a handful of raisins softened in water, pine nuts and walnuts and some rosemary needles.
Pour everything into a greased pan and decorate the surface with other pine nuts, walnuts and raisins and rosemary. bake at 180 ° for about 30 minutes.
The castagnaccio must be served warm and cut into diamond shapes. It is also very good in combination with cold cuts and cheeses. Try it with the fresh ricotta.