Tag: mascarpone

Cinnamon flowers with lemon mascarpone cream – Italian Cuisine

Cinnamon flowers with lemon mascarpone cream

1) Arrange the flour on the work surface, paid in the center 2 eggs beaten with orange juice, 1 tablespoon of sugar and cinnamon and work the mixture until you get a smooth and elastic dough. Formed a ball, wrap it up with plastic wrap and let it rest for at least half an hour in a warm place.

2) Roll out the thin dough with the appropriate machine (if you do not have it, use a rolling pin), then cut out many discs of 2 different diameters (6 and 4 cm). Engrave the edges with radial cuts of 1.5 cm. Overlap small discs to large ones, pressing the center with a finger to make them adhere and forming many flowers. Fry the flowers in plenty of hot oil, drain when they are golden and let them dry on paper for fried.

3) Shelled the remaining egg, whip the egg white and keep it aside; mounted also the yolk with the remaining sugar and the lemon zest, then add the mascarpone first, then, delicately, the egg white. Arrange in the center of each flower a teaspoon of cream and serve the sweets with the remaining cream aside.


Posted on 30/01/2022


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Pandoro and mascarpone balls – Italian Cuisine

»Pandoro and mascarpone balls

First, whip the cream fresh from the fridge, then add it to the mascarpone.
Separately, cut the pandoro into slices and then break it up.

Add the pandoro to the frosting, trying to obtain a uniform mixture, then, with slightly moistened hands, create balls of mixture the size of a walnut, flatten them, put a little nutella in the center and close the mixture on the cream.

Let your truffles rest in the fridge for at least 30 minutes, then pass them in the cocoa, making it adhere evenly.

The pandoro and mascarpone balls are ready, you just need to serve them.

Pandoro star with mascarpone – Italian Cuisine

»Pandoro star with mascarpone

First, whip the cream, cold from the fridge.

Separately, work the mascarpone with the sugar, then gently add the cream as well, with a movement from the bottom up.

Cut off the top of the pandoro, about 10 cm from the base, then dig out the crumb leaving a shell of a couple of cm.

Prepare the syrup by bringing the water with sugar and orange peel to a boil and lightly wet the pandoro.
Using a pastry bag, stuff the pandoro with the cream, trying to fill the corners of the star well, then let it rest in the fridge for at least 2 hours.

The mascarpone pandoro star is ready: wait for the last moment to decorate it with fresh berries and icing sugar (but you can also use unsweetened cocoa, chocolate chips, dried fruit or whatever you like).

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