Torta Alle Fragole con Crema alla Panna Montata Mascarpone e Meringa (Strawberry Shortcake, with Mascarpone Whipped Cream and Meringue). The fastest and easiest one, just make or buy a vanilla cake mix, and once ready let it cool down and split it into two half’s. Meanwhile cut the strawberries in quarters, and make some Mascarpone Whipped Cream, by making first the Whipped cream, with 35% Cream and Icing Sugar and then adding slowly the Mascarpone cheese, don’t work it too long. Build your cake by placing the bottom of the vanilla sponge cake at the bottom, add the Strawberries, then add the crumble meringue and finally the cream and cover up with the top part of the cake, add more filling and finish up with Strawberries covering the whole surface.
Tiramisù Crema al Mascarpone e Cioccolato, start by separating the eggs yolks from the white, the proportion is 1 egg for each 100gr of Mascarpone for 3 tablespoons of sugar. Mix the yolks with sugar, until sugar dissolves, incorporate the Mascarpone cheese by folding in, you can add some orange zest to smooth out the egg taste. Split the mix into two, and add grated dark chocolate the one of the half’s. Whip the eggs whites, with a pinch of salt, once hard add half in each of the mix folding don’t over work it. Slightly wet some lady fingers in cold unsweetened cold coffee, place them at the bottom, then add either filling, repeat operation and add the second filling, decorate with some cocoa powder, and lady fingers and or Amaretti, you can even add crumble amaretti on top. That way you will end up with one Creamy Mascarpone layer and a Chocolate Mascarpone one. For a lite version, use half Mascarpone, and half whipped cream.
Panettone French Toast con Acero, with Maple Syrup and Berries. Recipe for 4 people. Cut half a panettone into slices 3-4 cm. Quickly soak the made in a mix consisting of 4 eggs, 125 ml of milk cream, half a teaspoon of cinnamon, and 4 of raw sugar. Cook in a pan over medium heat with a fillet of melted butter, turn from time to time until golden brown, sprinkle with sugar on each side, and cook for a few minutes in order to obtain a crust, finish cooking in the oven at 180 ° for a few minutes, serve, add the maple syrup on the top, and a few drops to decorate, add some berries, if you want a sprinkling of icing sugar, and some whipped cream, Zabaione or Chantilly.
Churros con Dulce de Leche , in a saucepan add water, butter, sugar and a pinch of salt, bring to a boil over medium-high heat, add slowly the flour mixing at the same time with a spatula, reduce heat and cook and stir constantly until mixture comes together and is smooth sticky paste. Transfer mixture to a large mixing bowl, let heat down a little before adding 1 egg and few drops of vanilla to the batter. Blend until all nicely mixed and homogeneous, transfer mix to a pastry bag with a star tip, fry segments of the batter into hot sunflower oil. Remove when golden brown.
To make the dulce the leche, take one can of condensed milk into a casserole with slow boiling water, for 2 hours, remove the can and let it cool down before opening. To make the mousse, just make some whip cream and folded in with some dulce de leche.