Ingredient: Egg yolks

Quality, authenticity, excellence
Little lemon meringue tart

Dessert

Little lemon meringue tart

Author: Guido Boschetti

Difficulty:

Easy

Total time:

165 min

Servings:

6 Portions

Ingredients:

125 g of Butter
125 g of Sugar
1 Pinch of salt
1 Egg
For the lemon cream
3 Egg yolks
30 g of Corn starch
90 g of Sugar
2 Lemons
50 ml of Water
25 g of Butter
For the meringue
3 Egg whites
1 Pinch of salt
110 g of Sugar
2 Tablespoons of water

PREPARATION

1

Pour the flour in a bowl with some cold butter cut in pieces, a pinch of salt and some sugar. Mix the compound gently.

2

Subsequently add the egg and knead well. Form a little dough and wrap it in transparent film, by putting it in the fridge for about 30 minutes.

3

After this time, roll the previously prepared shortcrust and form some circles by preparing some little tarts. Pierce the base and cover each of them with some baking paper. Place them in preheated oven at 190°C for 20 minutes. Once they are golden, extract them from the oven and let the cool down.

For the lemon cream
4

Separate the white eggs from the yolks. In a bowl mix the yolks with some sugar and the corn starch. Add the lemon zest, the lemon juice and some water.

5

Mix until you obtain a homogenous compound. Now let the cream cook by using the bain-marie technique. When the cream will be dense, add some butter and mix it well.

6

Now let it cool down until you will use it.

For the meringue
7

Beat the white eggs with a pinch of salt.

8

In a little pan pour some sugar and water and put it on the stove on low heat, by melting the sugar and making it boil at 121°C.

9

At this point, with the whisks at maximum power pour the syrup at 121°C in the previously whipped white eggs mixture. Now continue whipping until the meringue cools down.

For the assembling
10

At this point, take the previously prepared tart bases and in each of them with the help of a sac à poche pour the lemon cream and the meringue.

11

Now place the little tarts in oven at 180°C for about 6-8 minutes. When the meringue will be golden, take the little tarts out of the oven and let them cool down.

12

Pour the sweets in fridge for at least 2 hours before serving them.

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Apple cupcake with zabaglione cream

Dessert

Apple cupcake with zabaglione cream

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

1 Portions

Ingredients:

4 Tipico IT's organic apples
250 g of 00 Flour
150 g of Whole milk at room temperature
1 Lemon
1/2 Teaspoon of cinnamon in powder
200 g of sugar
100 g of Butter
2 Eggs
16 g of Yeast powder for sweets
1 Pinch of fine salt
Icing sugar
Half glass of Marsala wine
100 g of sugar
500 g of Whole milk
3 Egg yolks
45 g of Corn starch

PREPARATION

1

To make the apple cupcakes, first melt the butter in a microwave or bain-marie, and set aside. Grate the lemon zest and squeeze the juice out of it to obtain about 30 g, then keep the zest and juice aside.

2

Next, cut the apples in half, remove their tops, peel them, cut them into four parts and slice them.

3

Now, place the sliced apples in a bowl and sprinkle them with lemon juice, stirring well to prevent them from turning black.

4

Then sift the 00 flour with the baking powder. Then, in a large bowl, pour in the eggs and part of the sugar.

5

Start beating with electric whips and continue by adding the sugar a little at a time.

6

When the mixture begins to lighten, add a pinch of salt and continue to whisk until the mixture is light and fluffy.

7

Now add the melted butter brought back to room temperature. Season with cinnamon powder and add the grated lemon peel.

8

Then, still whipping with the whips, add a spoonful at a time of sifted flour and baking powder. When the powders are completely incorporated, lower the speed of the electric whips and pour in the room temperature milk.

9

When the milk is completely incorporated, stop the whisk and the mixture is ready. Separately, drain the apples in a colander to remove the lemon juice and pour them into the mixture. Stir gently from the bottom up to incorporate them well.

10

Grease and sprinkle with flour some stencils with a diameter of 5 cm and pour in the mixture using a spatula.

11

The cupcakes are now ready to be baked: bake them in a static oven preheated to 180° for about 55 minutes. When they are cooked, take them out of the oven and let them cool completely before removing them from the stencils. Sprinkle the cupcakes with icing sugar and serve: your apple cupcakes are ready to be enjoyed!

12

Now move on to the preparation of the zabaglione cream: put the milk in a saucepan and heat it up, but without bringing it to the boil. Then turn off the heat.

13

In another small pan, put the corn starch, sugar and egg yolks. Stir with a hand whisk to form a cream. Pour in the milk and start stirring with a hand whisk.

14

Cook over a low heat, stirring constantly with a whisk, until the cream begins to thicken. Stir until the cream has a firm consistency. Turn off the heat, add the Marsala and stir quickly.

15

Place the cream in a container and cover it with cling film to prevent a film from forming on top as it cools.

16

You can now use your cream to accompany the apple cupcake.

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Tartlets with mascarpone cream and wild berries

Dessert

Tartlets with mascarpone cream and wild berries

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Portions

Ingredients:

300 g of Tipico IT's whole wheat flour
200 g of Butter
135 g of White sugar
4 Egg yolks
Lemon zest
400 g of Tipico IT’s Mascarpone
Wild berries

PREPARATION

1

Work quickly the flour, butter, sugar, two egg yolks and grated lemon zest. Form a smooth, compact dough and place it in the refrigerator, wrapped in plastic wrap, for at least 1 hour. Grease and flour the moulds for the tartlets.

2

Roll out the shortcrust pastry thinly, forming a fairly high border. Prick the base with a fork and cover it with a sheet of baking paper. Put some dry pulses on top to prevent the base from rising during cooking. Bake for 25/30 minutes at 180° and then let it cool completely.v

3

Separately, prepare the cream by whipping the mascarpone, egg yolks and sugar with electric whips. Whip well until the mixture is smooth and place in the refrigerator to rest.

4

Now take the tartlets and add the mascarpone cream with a pastry bag. Decorate as you like with berries and finally dust with icing sugar.

5

Keep the berry tartlets in the refrigerator until ready to serve.

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Elvezia cake

Dessert

Elvezia cake

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

130 min

Servings:

1 Portions

Ingredients:

300 g of Almond flour
100 g of sugar
300 g of Egg whites
370 g of Icing sugar
2 Packets of vanilla
4 Egg yolks
50 ml of White wine
200 g of Butter at room temperature
50 g of Dark chocolate chips
50 of Finely chopped hazelnuts

PREPARATION

1

Start by whipping the egg whites with the caster sugar, then add the icing sugar and whip for another minute. Add the almond flour and vanilla, stirring gently.

2

In the meantime, turn on the oven at 180°C. Pour the mixture into a piping bag with a small nozzle.

3

On baking paper, form the three 26 cm circles in a tight spiral from the centre. Bake in a ventilated oven for 15 minutes. Then take them out of the oven and leave to cool.

4

On the other hand, prepare the Zabaglione by beating the egg yolks with the sugar for at least 5 minutes. Add the white wine and place over the heat in a bain-marie.

5

Continue whipping until it becomes puffy and thick for about 10 minutes.

6

Next, prepare the cream by creaming the butter with sugar and vanilla.

7

Compose the cake by spreading half the cream on one disc, add half the chopped chocolate and half the Zabaglione.

8

Cover with the second disc and repeat, setting aside 1 tablespoon of cream.

9

Cover with the third disc, spread the remaining spoonful of cream around the edge of the cake and top with chopped hazelnuts.

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Zeppole of S. Giuseppe

Dessert

Zeppole of S. Giuseppe

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

80 min

Servings:

1 Portions

Ingredients:

For the zeppole
3 Medium eggs
55 g of Butter
150 g of Tipico IT’s 00 Flour
1 Egg yolk
250 ml of Water
Fine salt
For the pastry cream
2 Egg yolks
1/2 Vanilla pod
200 ml of Whole milk
23 g of Corn starch
70 g of sugar
50 ml of Fresh liquid cream
For the garnishing
Sour cherries in syrup
Icing sugar
Peanut oil

PREPARATION

1

In order to prepare the zeppole of S. Giuseppe, start making the pastry cream to fill them, so that it can cool. Heat the milk and the fresh liquid cream in a saucepan with the vanilla pod and its seeds, which you will have extracted with a little knife. When the mixture has come to boil, switch off the gas and put it aside keeping it warm.

2

Subsequently beat slightly the egg yolks and pour the granulated sugar in a little bowl. Mix well in order to amalgamate the ingredients. Then add the corn starch and mix well. Remove the vanilla pod, pour some milk in the little bowl containing the eggs, the sugar and the corn starch, in order to dilute the mixture. Mix everything well before adding it to the saucepan containing the milk.

3

Turn on the low heat and mix continuously with a whisk, until the cream gets thickened. Once ready, you can put the cream in a bowl and cover it with some cling film. Let it cool at room temperature and then in fridge. Once cooled, you can put it in a disposable pastry bag with a star nozzle.

4

Now, start the preparation of the choux pastry. Put some water in a large pan, add the butter cut into pieces and a pinch of salt. Then, turn on the medium heat and mix with a wooden spoon in order to let the butter melt. When the mixture has started to boil, pour the flour quantity at one time and continue to mix. The mixture will have to come off from the pan sides.

5

At this point, turn the gas off and pour the mixture in a bowl. Widen it slightly in the centre in order to cool it quickly. Meanwhile, beat the three whole eggs with a yolk. Pour the egg mixture in the bowl containing the dough little by little.

6

Pour it in a pastry bag with a star nozzle. Heat the peanut oil in a large pan and meanwhile place a sheet of baking paper on the working surface, on which you will create your well-spaced zeppole. Make a double dough circle, a circle above the other with the help of the pastry bag. Then cut some squares of baking paper around the zeppole, in order to take them easily and dip them in the oil came at temperature. Dip one or maximum two zeppole at a time with the baking paper side facing up. In this way, you will notice that the baking paper slips off easily. Let the zeppola fry for some minutes without turning it upside down, so that it can maintain its shape while cooking. Then turn your zeppole upside down and let them cook on the other side too. Once ready and well browned, drain them with a skimmer.

7

Put them on a tray lined with some absorbing paper, so that they can release the excess oil. Continue in the same way for the other zeppole. Then take the sour cherries in syrup and if you like, you can cut them into half. Dust your zeppole with some icing sugar, then add a tuft of pastry cream inside, place the sour cherries and sprinkle with some other icing sugar to taste. Your zeppole of S. Giuseppe are ready to be enjoyed.

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Fruit tarte with mascarpone cream

Dessert

Fruit tarte with mascarpone cream

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Serving

Ingredients:

For the shortcrust pastry
2 Egg yolks
250 g of Tipico IT’s 00 Flour
1 Vanilla pod
150 g of Cold butter
100 g of Icing sugar
For the mascarpone cream
500 g of Tipico IT’s Mascarpone
80 g of sugar
2 Egg yolks
For the garnishing
Fresh mixed fruit

PREPARATION

1

In order to prepare the fruit tarte, start preparing the shortcrust pastry: pour some flour in a bowl, the icing sugar, the vanilla pod seeds and the cold butter cut into pieces. Knead the ingredients with your hands, until you obtain a sandy mixture, then add the egg yolks and knead again.

2

When you will have obtained a soft and homogeneous dough, wrap it in some cling film and let it rest in the fridge for 30 minutes.

3

After these 30 minutes, take the shortcrust pastry out from the fridge and roll it out on a slightly floured worksurface and obtain a circle of about 4 mm of thickness. Raise the dough circle and roll it in the tarte mould. Pierce gently the pastry with a fork and let the base bake in preheated oven at 180°C for 20-25 minutes.

4

In the meantime, start with the preparation of the mascarpone cream: take a bowl and pour in some mascarpone, two egg yolks and the sugar. Mix everything well with the help of electric whips, so that you can obtain a homogeneous cream.

5

Subsequently, take your shortcrust pastry base out of the oven and let it cool. Once cooled, transfer the mascarpone cream in a sac à poche and start filling your shortcrust pastry base.

6

Then, put the cake in the fridge and start cleaning and cutting the fresh fruits. When you will have cut the fruits into thin slices, you can start garnishing your tarte, that you can serve cold.

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Zabaione mousse with mascarpone and amaretti

Dessert

Zabaione mousse with mascarpone and amaretti

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

120 min

Servings:

1 Portions

Ingredients:

For the Zabaione cream
4 Egg yolks
75 g of Marsala
75 g of sugar
For the Mascarpone cream
250 ml of Tipico IT's fresh cream
250 g of Tipico IT’s Mascarpone
2 tbsp of sugar
100 g of Tipico IT's Amaretti
For garnishing
Blueberries

PREPARATION

1

First of all, start with the Zabaione cream preparation: in a bowl pour the four egg yolks with the sugar and start whipping with the electric whips until you obtain a light and fluffy mixture.

2

Then add half of the Marsala and continue mixing with the electric whips. Add the remaining Marsala and continue whipping until you obtain a clear and puffy mixture.

3

Pour some water in a little pan and place it on the heating. Put the bowl with your cream on the pan and cook with the “Bagnomaria” technique, mixing continuously from the bottom to the top with the help of a whip. The zabaione cream will be ready when it will have reached a temperature of 84°C, that is to say when it will have thickened, but in any case, it will remain fluid and not stationary.

4

At this point, your zabaione cream is ready, so turn off the heating and let it cool down.

5

Now start the preparation of the zabaione mousse: first of all, chop the amaretti, then start whipping 100ml of fresh cream.

6

After the moment that your zabaione cream will have cooled down, add 100 g of Mascarpone and mix gently in order to mix everything well. Add also the whipped cream mixing gently from the bottom to the top in order not to deflate the cream and continue like that until you have mixed it well. At this point your mousse is ready and place it in the fridge.

7

Now start with the mascarpone cream preparation: in a bowl work the left mascarpone with the sugar and the ground amaretti. Whip the left fresh cream and add it to the mascarpone mixture mixing gently. At this point your mascarpone cream is ready.

8

Now start composing your sweet dish: bring some dessert glasses and place some ground amaretti on the bottom, then pour a layer of mascarpone cream, then another layer of ground amaretti and finally a layer of zabaione mousse.

9

Put your dessert glasses in the fridge for 2-3 hours and when the time of serving comes, garnish the surface with blueberries.

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Tart with mascarpone cream and raspberries

Dessert

Tart with mascarpone cream and raspberries

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

90 min

Servings:

1 Serving

Ingredients:

For the shortcrust pastry
2 Eggs
200 g of Icing sugar
Lemon zest
500 g of Tipico IT’s 00 Flour
250 g of Cold butter from fridge
For the mascarpone cream
2 Egg yolks
500 g of Tipico IT’s Mascarpone
4 tbsp of sugar
For the garnishing
Fresh raspberries

PREPARATION

1

In order to make the shortcrust pastry, take a large bowl and start breaking the eggs in it and then add the sugar. Afterwards add the butter cut into cubes and the lemon zest. Start mixing well the ingredients with your hands and then add the flour step by step.

2

When the mixture will have become harder, transfer it on a floured work surface and continue kneading it with your hands adding some flour step by step.

3

When the mixture will have become elastic and homogenous and it will not stick to the hands, it means that your shortcrust pastry is ready. At this point, you can wrap it in some cling film and put it in the fridge for about 30 minutes so as it can rest.

4

Meanwhile, dedicate yourself to the preparation of the mascarpone cream: in a bowl pour the mascarpone, two egg yolks and 4 tablespoons of sugar. Mix well all the ingredients, so as you can obtain a homogenous cream. Afterwards, put your cream in the fridge so as it can rest.

5

Once half an hour is passed, take your shortcrust pastry out of the fridge and roll it out in a tart mould. Bake your base in a ventilated oven at 180°C for 15 minutes. Before baking it, do not forget to put a sheet of baking paper full of dried legumes, so as the shortcrust pastry will not swell or withdraw. At the end of the cooking, wait that the shortcrust pastry cools completely down, before removing it from the mould.

6

Once the base is cooled down, take the previously prepared mascarpone cream and start spreading it on the shortcrust pastry base. In the end, cover the entire surface with fresh raspberries and some shortcrust pastry biscuits as you desire. Store your tart in the fridge and serve it fresh.

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