Tag: dessert

the quick and easy dessert for the summer – Italian Cuisine

the quick and easy dessert for the summer


In summer the oven does not turn on, but the grill does! So here is a very special and easy dessert to make: grilled peaches

We suggest you a very easy and quick dessert to be prepared in summer.
Do you have any peaches in the fridge? Then turn on the stove.

Grilled fruit

Peaches are the protagonists of many summer desserts and we want to offer them to you in the simplest way.
You only need a grill or even a plate and excellent quality peaches.
You can then enrich the dessert with ice cream, English cream, whipped cream, chopped dried fruit or whatever you like.
Like peaches, you can grill many other fruits, to bring delicious and light desserts to the table, especially during your outdoor dinners when the barbecue is on.
Also try pineapple, apricots and plums!

Which peaches to use

Nectarines are the ones that lend themselves best to this preparation because they are hard and compact and once cut in half they separate easily leaving the core in the center, which must be eliminated.
If it doesn't come off easily, help yourself with a digger or a small knife.
Considering that peaches are to be used whole, and not peeled, those with a velvety skin are not particularly suitable unless you like their external consistency.
Also keep in mind that the fruit must cook on a grill and therefore it must be particularly hard and hard and not too ripe otherwise it flakes.

Grilled peaches recipe

First wash the peaches very well and dry them.
Cut them in half and remove the core.
Brush the inside with melted butter and then cook that part on the grill for a couple of minutes. You don't have to cook on the other side as well.
Sprinkle immediately with brown sugar and serve with ice cream or half-whipped cream.

Aromatic version

You can make the grilled peaches more fragrant by letting them macerate in rum or brandy for 30 minutes together with a sprig of lavender and one of rosemary.
Then grill and serve with warm syrup prepared with the same alcohol used previously and brown sugar.

How to serve grilled peaches

You can really indulge yourself with the most delicious that comes to your mind.
The easiest and fastest combination is with ice cream, but you can also opt for homemade creams. The classic custard, or its lighter version: the English cream, or, again, a mascarpone cream are that extra touch that makes even a very simple dessert special.
To give a little more crunchiness sprinkle everything with chopped pistachios, hazelnuts or almonds or with crumbled biscuits. Try the amaretti!
If peaches are left over, you can also recycle them to decorate a jam, cream or ricotta tart.

Lasagna dessert exists – Italian cuisine – Italian Cuisine


Before shouting scandal, read here. Because that's not such a bad idea …

For all the fundamentalists of the ladyfingers in tiramisu and the "original recipes" based on industrial biscuits, here it is. One of the trends in overseas cuisine is sweet lasagna.

Peanut Butter Cookie Lasagna @ Stuffhappens.us.

The word lasagna makes the idea very well: layers. It is that for us lasagna is salty, period, and only the idea of ​​putting tuna in it horrifies us, let alone cooking it with sugar. But lasagna is basically a tiramisu … let's say that from a distance the similarities are more than the differences … as from the wrong. Even a salty tiramisu we have tried to make, why not try a dessert lasagna?

Chocolate cookie lasagna are now a new classic in the States, made with bought or homemade biscuits, to be prepared raw with whipped cream or custard, only to be put in the fridge. But there are also versions to bake, in which layers of dough for brownies and for cookies are spread in the pan and put in the oven. And if there are anyone who uses biscuits, there are also versions with specific biscuits such as Lotus, for a spiced Lotus Biscoff Lasagna. To prepare one, just follow a recipe like this, choosing the cookies you like most: changing the name to lasagna, no one will have to laugh at the originality of the recipe.

Chocolate Cookie Lasagna @ Tastemade.com

Rhubarb tart recipe, spring dessert – Italian Cuisine

Rhubarb tart recipe, spring dessert


  • 600 g rhubarb
  • 280 g brown sugar
  • 150 g salted butter
  • 100 g spelled flour
  • 80 g 00 flour
  • 25 g sliced ​​almonds
  • 1 egg
  • lemon
  • mint
  • salt

To prepare the rhubarb tart, wash the rhubarb, cut the ends and marinate it with 250 g of brown sugar and 1 tablespoon of lemon juice in the refrigerator overnight.

FOR PASTA BRISÉE
Knead spelled flour with 00 flour, salted butter cold and cut into pieces, 30 g of brown sugar, a pinch of salt and 5 tablespoons of very cold water. Collect the dough in a ball, wrap it in plastic wrap and let it rest in the refrigerator for 1 hour.
Roll out therefore 4 mm thick; cut out a disc (ø 30 cm) and transfer it to a baking tray lined with parchment paper.

FOR THE STUFFING
Sprinkle the brisée with the crumbled amaretti and compact them well leaving a free edge of 3-4 cm.
Strain rhubarb, cut into 10 cm long sticks and divide them in two lengthwise. Spread them on the brisée, over the amaretti biscuits, fold the edges of the pasta over the filling, brush them with the beaten egg and sprinkle them with sliced ​​almonds. Let the tart rest in the refrigerator for 1 hour.

TO COMPLETE
bake finally the tart at 180 ° C for about 35 minutes.
Reduce the rhubarb marinade on the stove for 4-5 minutes, until you get a syrup.
Remove from the oven the tart, brush the rhubarb with the syrup, complete with mint leaves and serve.

The extra idea: with the remaining rhubarb syrup you can prepare a thirst-quenching drink, diluting it with sparkling water and perfuming it with lemon slices and a couple of mint sprigs.

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