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White spoon cake – Italian Cuisine – Italian Cuisine


A dessert with historical origins, that tell it "designed" for our magazine by the great stylist Mila Schön in the eighties, and revisited today in a contemporary key.

The result is an impeccable dessert to the eyes and delicious to the palate, to cheer with "More taste" the guests, perhaps at the end of a luculliano Christmas dinner.
And without setting limits to the imagination, you can also experiment with different presentations, perhaps choosing to serve it at the table in individual cups in which the cut biscuits create the base.

Ingredients for 8 people

750 g milk
200 g sugar
50 g milk chocolate
50 g dark chocolate
50 g Grand Marnier
40 g cornstarch
8 ladyfingers
5 eggs
lemon

In this recipe we used Gluten-free Savoiardi of the Simple line and Good Pam & Panorama.
Discover the other products of the brand Pam & Panorama

Method

Heat 500 g of milk; in a bowl, beat the egg yolks with 40 g of sugar and cornstarch; pour the hot milk over the egg yolks, put the mixture in the pot and cook for 3-4 minutes, until it has thickened. Turn off the cream and add the chocolates into small pieces, stirring until they melt. Let it cool. In the meantime whisk the egg whites with 80 g of sugar. Bring to the boil 250g of milk with 250g of water and 2 lemon peel, then lower the flame and let it just quiver. Form some quenelle with whipped egg whites and cook them in milk for 2 '. Drain the meringues on kitchen paper. Dilute the Grand Marnier with 15-20 g of water and sprinkle with it the ladyfingers, without soaking them too much. Arrange them in a plate, in a uniform layer. Spread the cream on the biscuits and put the cake to consolidate in the fridge for 30 '. Finally, cover the cream with meringues. Dissolve the remaining sugar until it becomes blond, then pour it on the meringues, completing the dessert.

Italian Cuisine recommends you to combine this recipe with another delicious dish based on Spaghetti multigrain, prawns and rocket.

How to Flip Food in a Pan Like a Chef

I always feel a little guilty when I post one of these
technique videos, which is kind of strange since I get just as many “wishes”
for this type of demo, as I do for straight recipes. People seem to like
them, and I’ll get lots of comments asking for more of the same, but there’s
just something about not being able to take a bite out of the final product
that leaves me slightly unsatisfied.


Of course, I could have eaten some more cheese balls at the
end, but you know what I’m saying. Anyway, lack of proper money shot
notwithstanding, I hope this “cheesy” trick helps you master this very basic
and desirable kitchen skill.

By the way, this is about much more than just looking cool.
Depending on the recipe, flipping the food around without having to use a spoon
or spatula can be a big advantage. It’s faster, more effective, and yes, it looks
super cool too. I hope you give this a try soon. Enjoy!

24 new Halloween recipes to try this year

Halloween has got to be one of the most fun times of the year. Less stressful than Christmas (and whole lot less serious), you can let your imagination run wild with Halloween food – and we did just that!

 

This year, we wanted to bring you lots of new spooky ideas for your Halloween party and, being goodtoknow, they all had to be quick, cheap and easy! 

 

A long day in the kitchen with lots of food colouring and as many Halloween decorations as we could get our hands on, our Halloween shoot should give you a few new treats to try this year. 

 

Witch’s hat biscuits

You will need: Biscuits (ready made or shop-bought), ice cream cones, chocolate and coloured fondant. 

How? See our easy step-by-step guide

 

Chocolate-covered apples

You will need: Chocolate, apples and food colouring/writing icing. 

How? Melt chocolate over boiling water or in the microwave and allow to cool slightly. Pierce an apple with a wooden skewer and dip into the chocolate. Spoon over the white chocolate, over the bowl, to ensure the apple is fully covered. Leave to dry in the fridge, on a piece of greaseproof paper. Once set, draw faces with writing icing. 

Twist: Colour white chocolate with food colouring.

 

Ssssssssnake rolls

You will need: Ready made shortcrust pastry, sausage meat, an egg and a pepper. 

How? Cut long strips of pastry and place a thin line of sausage meat down the middle. Glaze one edge of the pastry with beaten egg and roll the other one over the meat, pressing the edges of the pastry together. Curve into a snake-like shape and glaze with the remaining beaten egg. Bake in the oven (200C/400F/Fan 180C/Gas Mark 6) for 15-20 mins until golden brown. Make eyes and a tongue from chunks of the pepper.

Twist: Add tomato puree to the pastry before adding the sausage meat so the snakes ooze ‘blood’

Vampire’s bite

You will need: Packet of jelly, oranges, mini marshmallows and red food colouring. 

How? See our easy step-by-step guide

Twist: Use green jelly to make ‘monster teeth’

 

Choco-bats

You will need: Chocolate mini rolls, black and white fondant, icing sugar

How? Draw a bat wing stencil on a piece of paper, place it over black fondant and cut out several black wings. Make a ‘glue’ from a little icing sugar and water and stick the wings around the mini rolls. Make eyes by placing small black balls of fondant onto larger white balls, ‘glue’ these onto the rolls. 

Twist: Give your bats different outfits (like our smart bow-tied chap above!)

 

Puking pumpkin

You will need: A pumpkin, a sharp knife and some dips

How? Cut a large mouth towards the bottom of the pumpkin and scoop out the seeds. Carve eyes and a nose with a sharp knife. Place the pumpkin on the egde of a plate, spoon the dip into the mouth and spread onto the plate.

Twist: This can be used as a decoration if you replace the dip with the scooped out pumpkin seeds. 

Terrifying trifles

How? See our easy terrifying trifles recipe 

 

Zombie-bread men

You will need: Gingerbread men, writing icing, fondant 

How? Easy! Make a batch of gingerbread men and rough them up a bit! Decorate with red, white and black icing and make eyes out of white and black fondant. 

Twist: Make animals shaped biscuits to create zombie animals.

 

Crunchy pumpkin

You will need: Mini carrots, courgette or cucumber and a selection of dips.

How? Arrange the carrots in a pumpkin shape, cut the courgette for the mouth and add bowls of dips for the eyes. 

Twist: Use salsa for the eyes and mouth for a ‘bloody’ twist. 

 

Ruby red apples

You will need: Toffee apple ingredients and red food colouring

How? Make toffee apples as usual, adding red food colouring in at the last stage of making the toffee. 

Twist: Make spiders’ webs with the remaining toffee to decorate the plate. 

 

Slippery jelly worms

You will need: A thick straw and a packet of jelly

How? See our easy step-by-step guide.

Twist: Use different coloured jellies and serve the worms in one big slimy bowl.

 

Jeepers peepers

You will need: Eggs, food colouring and black olives 

How? Hard boil the eggs and leave to cool. Peel off the shell and slice in half. Scoop out the yolk and mash with food colouring. Spoon the mixture back into the egg white and top with ‘eyes’ made from a slice of egg white and black olive ends. 

Twist: Add bloodshot streaks with a little red food colouring. 

 

Skele-mellow 

You will need: Large and mini marshmallows, wooden skewers, food writing icing and fondant 

How? Thread three large marshmallows onto a skewer, add a couple of mini marshmallows at the top for the neck, then add the ‘head’. Stick two smaller skewers out of the top ‘body’ marshmallow and thread mini marshmallows on for the ‘arms’ and large marshmallows for the ‘hands’ – repeat for the legs. Add fondant eyes and decorate with writing icing. 

Twist: Give him an evil expression to turn him into a scary zombie.

 

S-lime-y tarts

You will need: Ready made shortcrust pastry, lime curd, green food colouring 

How? Grease a muffin tin and add circles of pastry. Colour the lime curd with green food colouring and spoon into the pastry. Bake in the oven (200°C/400°F/Fan 180°C/Gas Mark 6) for 15-20 mins until the pastry is golden brown. Allow to cool before decorating with sweets and fondant eyes. 

Twist: Use classic jam tarts and label them ‘blood baths’

 

Creepy cheesey faces

You will need: English muffins, tomato puree and cheese slices 

How? Cut the muffins in half and spread with a thin layer of tomato puree. Take the cheese slices and carve out scary faces. Place onto the muffin and grill. 

Twist: Top a pizza with mini carved cheese faces.

Iced ghouls

You will need: Biscuits (homemade or shop-bought), buttercream icing, fondant, piping bag

How? Fill a piping bag with buttercream and pipe mini ghosts onto a biscuit and decorate with fondant eyes. 

Twist: Place a dollop of jam on the biscuit before piping to make the ghosts ‘bloody’

 

Hollow heads

You will need: Coconuts, red food colouring, black marker pen

How? Cut a lid into the coconut and decorate with the food colouring and marker pen. Drink the coconut milk or serve your spooky cocktails in them.

Twist: Paint vampire faces onto the coconuts and wrap in a black cloak.  

 

Sausage mummies

You will need: Ready made shortcrust pastry, sausages, an egg, black food colouring

How? See our easy step-by-step recipe

Twist: Make mini baby ‘mummies’ to create a whole family

 

Jello-kins

You will need: Oranges, a packet of jelly

How? Slice the top off an orange and scoop out the orange inside, making sure not to make any incisions in the skin. Place the orange onto a plate, make up a batch of jelly and pour into the orange and leave to set in the fridge. Once set, gently carve the eyes into the skin. 

Twist: Make an array of scary faces and arrange them in a Halloween scene on your table.

Fruity faces

You will need: White chocolate, strawberries, bananas and black writing icing

How? Melt the white chocolate, allow to cool slightly, then dip whole strawberries and sliced bananas into it. Allow to set in the fridge on a piece of greaseproof paper. Once set, draw spooky faces onto the fruit with the writing icing. 

Twist: A little red food colouring will make these faces even more scary!

 

Stuffed heads

You will need: Peppers, rice/couscous (a filling of you choice)

How? Make up a batch of filling and slice the top off the peppers, scooping out the seeds. Spoon the filling into the peppers and bake in the oven until slightly roasted. Remove from the oven, allow to cool, then gently carve faces into one side of the peppers. 

Twist: Colour the filling with red food colouring for a gory twist. 

 

Rocky claw

You will need: Dark chocolate, marshmallows, biscuits – any sweet treats really! 

How? Shape tin foil around a large hand, gathering between the fingers to make a mould. Make up some rocky road and pour into the hand mould, press in marshmallows for the ‘claws’ and allow to set in the fridge.

Twist: Dip the marshmallows in red food colouring before adding to the rocky road.

A ‘pear’ of ghosts

You will need: Pears, white and black fondant

How? Slice the tip of the pear to a flat surface. Drape over the white fondant and stick on black eyes with a dab of water.

Twist: Pierce the pears with a skewer and place them in a large, tall glass for table decoration.

 

Flying bat rolls

You will need: Ready made shortcrust pastry, cocktail sausages (uncooked), an egg, black olives

How? Cut a square of pastry around a cocktail sausage and wrap around, pressing the edges firmly together. Draw a wings template on a piece of paper, carve wings out of the pastry and press into the pastry on the sausage roll. Glaze with a little beaten egg and bake in the oven (200°C/400°F/Fan 180°C/Gas Mark 6) for 15-20 mins until golden brown. Place black olives onto the bats for spooky eyes.

Twist: Make your own pastry and add a little food colouring to make completely black bats.

 

Planning a party? Download our Halloween party planner app

See more Halloween recipes

Our best Halloween cupcakes 

 

Decorations from

Asda
Hobbycraft
Lakeland
The Co-op
Waitrose
Morrisons 
Dr Oetker 
Mustard Gifts 
Sainsbury’s