Tag: Short

Short pastry teaspoons – Italian Cuisine

»Short pastry teaspoons

Place the flour and sugar in a bowl, make a hole in the center and add the eggs and butter in small pieces.
Start kneading, then add the spices and cocoa.
Cover the dough with plastic wrap and let it rest in the fridge for 1 hour.

Once the rest is over, resume the pastry and roll it out in a sheet of about 3 mm, then cut the teaspoons.

As they are ready, place the teaspoons on the baking sheet covered with parchment paper, a little away from each other.
Then cook for about 15 minutes or until golden brown at 180 ° C in a preheated ventilated oven.

The teaspoons of shortcrust pastry are ready, you just need to let them cool well before serving.

We prepare an easy tiramisu easy, in a short time, for an immediate pleasure – Italian Cuisine

We prepare an easy tiramisu easy, in a short time, for an immediate pleasure

One of the most popular desserts to prepare in no time, for an immediate pleasure!

The tiramisu it is one of the most loved desserts in all of Italy. It knows no geographical boundaries, like in the north as well as in the south, to the big ones and the little ones. A soft cream layer covered with bitter cocoa that wraps tender and crumbly biscuits soaked in coffee: impossible to resist. And to think that it is a relatively recent dessert: it seems to have been born in 1970 in the city of Treviso as an evolution of a cream made with whipped egg whites and sugar, which was used to give children for a boost of energy. From that moment it became the dessert with the spoon most desired and is found among the desserts on the cards of all the restaurants. It is easy to prepare, you don't have to use the oven, it is done in less than half an hour.

Savoiardi or Pavesini?

The quarrel is always topical, whether a tiramisu with classic Piedmontese biscuits is better, with a flattened shape and rounded corners, or with biscuits from Novara, lighter and more fragrant. Assuming that everything you like is good, we prefer tiramisu with the classic ladyfingers, which give more consistency in the mouth, and better absorb the mascarpone cream. To you the choice!

And now the tiramisu recipe


500 g mascarpone, 6 eggs, 120 g sugar, 1 tablespoon of Marsala liqueur, 300 g Savoiardi biscuits, 4 cups of coffee, bitter cocoa.


First break the eggs by placing the yolks in a large bowl. Let the whites leave them aside. Mix the sugar with the yolks using a wooden spoon, or, if you prefer, with electric whips. Once the reds are well mounted, they will have incorporated a lot of air until they become frothy, add the Marsala spoon. Before continuing, to avoid contracting some disturbances related to the consumption of raw eggs, heat the mixture of egg yolks, sugar and Marsala in a saucepan in a bain-marie, immersing the saucepan with the cream in another larger one with two fingers of water. internal. In this way the mixture will heat up slowly and gently. Stir until the cream will veil the spoon: at this point it is ready. Add the mascarpone and continue stirring. Meanwhile prepare the coffee, lightly sugar it and then let it cool in a large bowl. Once it has cooled soak the biscuits, one at a time and on both sides. Place the biscuits in a baking pan, one next to the other, until they form a homogeneous layer. Then cover them with the egg and mascarpone cream and repeat the operation. Finish with the layer of cream, cover with a plastic film and leave to cool in the fridge for 2 hours before serving your tiramisu. Once removed from the fridge, remove the film and, using a sieve, cover the surface with a layer of bitter cocoa. Your tiramisu is ready to be tasted!

In the tutorial some suggestions for an irresistible tiramisu

Roll of short pastry – Italian Cuisine

»Roll of short pastry

Put flour, baking soda and sugar in a bowl and stir.
Add butter in small pieces and lemon peel and work quickly with your fingers until you get a sandy mixture.
Add the 3 mixed eggs.
Corpitr with plastic wrap and let stand for 30 minutes in the fridge.

Take the dough and roll it out in a rectangle not too far up on a sheet of parchment paper dusted with flour.
Spread the dulce de leche over it, leaving the edges free.

Using the greaseproof paper, roll the pastry gently and seal the two ends.

Transfer the roll gently, with all the parchment paper, into a plumcake mold and bake at 180 ° C for 35-40 minutes in a preheated ventilated oven.

The short pastry roll is ready: let it cool completely, then cut into slices and serve.

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