Ingredient: Icing sugar

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Ricotta and raisins cake with strawberry coulis

Dessert

Ricotta and raisins cake with strawberry coulis

Author: Guido Boschetti

Difficulty:

Easy

Total time:

60 min

Servings:

6

Ingredients:

For the ricotta and raisins cake
230 g of sugar
100 g of Raisins
3 Eggs
16 g of Yeast
1 Pinch of salt
Grated zest of 1 lemon
Icing sugar
For the strawberry coulis
250 g of Strawberries
50 g of sugar
2 Tablespoons of lemon juice

PREPARATION

For the ricotta and raisins cake
1

Start by soaking the raisins for about 10 minutes.

2

In a large bowl, with the help of a whisk, beat the eggs with the sugar until they become soft and fluffy.

3

Subsequently grate the zest of one lemon and add the ricotta by mixing well.

4

Once the mixture is soft and blended, pour in the flour, the yeast and a pinch of salt.

5

Now squeeze the raisins out of the water and add them to the mixture by mixing well.

6

Now take a cake mould with a diameter of about 25 cm, butter it and put the mixture in it. Bake in a preheated oven at 180°C for about 45 minutes.

7

Once ready, let your cake cool and then sprinkle icing sugar on top.

For the strawberry coulis
8

First wash and dry the strawberries and transfer them to a non-stick pan with the sugar and lemon juice.

9

Stir and cook for a few minutes, until the fruit becomes soft.

10

Then blend everything together and strain the mixture through a sieve to remove all the seeds.

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Cheesecake with wild berries and mascarpone of Tipico It

Dessert

Cheesecake with wild berries and mascarpone of Tipico It

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

70 min

Servings:

1 Portions

Ingredients:

200 g Biscuits
120 g Butter
500 g Mascarpone
250 g Whipping cream
170 g Icing sugar
10 g Fish glue
1 Vanilla berry
220 g Raspberries
200 g Berries

PREPARATION

1

To make the cheesecake with berries you have to start from the biscuit bottom. First, put the biscuits inside a mixer and let go until you have obtained a fine mixture to which you have to add and the butter, which you have previously melted in a bain-marie or microwave. Press it all together.

2

Place the biscuit base obtained in this way on a circle cake pan that can be opened, levelling and compacting well with the back of a spoon. Place the biscuit bottom in the refrigerator to rest for about half an hour.

3

Continue preparing the cheesecake, moving on to making the cream. With an electric whisk, work the mascarpone with almost half the sugar indicated in the recipe and the seeds of a vanilla berry. Let go for a few minutes so as to obtain a smooth cream.

4

Put the fish-glue in cold water to soften and meanwhile whip the cream with the remaining part of icing sugar, keeping aside a couple of spoons that you have to heat to melt the fish-glue. When the fish-glue is soft, you can squeeze it well so as to remove all the remaining water, dissolve it in the warm cream and add it to the mixture with the mascarpone to add the cream.

5

Mix everything with very delicate movements from the bottom to the top so as not to dismantle the cream, you have just whipped. Once this is done, take the biscuit bottom and pour over the cream, which must be levelled well with the back of a spoon or with a spatula.

6

The cheesecake will then be placed in the refrigerator to cool for several hours, better still for a whole night. Once it has rested well, you can devote yourself to the preparation of the raspberry sauce that will accompany it. First, add the raspberries in a saucepan with the sugar and let go for a few minutes until the raspberries start to release their juice. When you have obtained the right consistency, sift everything through a sieve in order to obtain a smooth sauce. When the cheesecake is well packed pour over the sauce and decorate with berries. Your cheesecake is then ready to be served to your guests.

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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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Roses cake

Dessert

Roses cake

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

180 min

Servings:

1 Portions

Ingredients:

300 g of Manitoba flour
200 g of 00 Flour
250 ml of Milk
80 g of sugar
150 g of Butter
1 Egg
Lemon zest
10 g of Fresh brewer’s yeast
Icing sugar
Water
Amaretto liqueur

PREPARATION

1

First, melt the butter and let it cool.

2

Warm the milk slightly. In a bowl, place the flour, crumbled yeast and sugar and mix together. Gradually add the melted and cooled butter and milk at room temperature, the egg and begin to knead vigorously until the dough is smooth, homogeneous and elastic.

3

Cover the dough and leave it to rise for about two hours until it has doubled in volume. Deflate the dough with your hands and make a rectangle about half a centimetre thick.

4

Use soft butter for the filling, so take it out of the fridge at least 2 hours before starting. Brush the entire dough rectangle with butter and sprinkle the surface with plenty of caster sugar. Cut the dough rectangle with butter into 11 strips. Roll each strip and place them in a well-buttered and floured 24cm diameter baking tin. Cover and leave to rise for about 1 hour.

5

Once the roses cake has risen, brush it with plenty of butter. Bake the roses cake for about 35 minutes in a static oven at 180° until the surface is golden brown.

6

In the meantime, prepare the alcoholic syrup: put the water in a saucepan, add the sugar and stir with a whisk. Put the water on the heat without bringing it to the boil and continue stirring until the sugar has dissolved. Turn off the heat and add the amaretto liqueur to the syrup; part of it will evaporate immediately due to the heat in the solution.

7

Stir again, transfer to a small bowl and leave to cool, stirring occasionally before use. Your alcoholic syrup is now ready.

8

Now take the roses cake out of the oven and leave it to cool completely. Then, with the help of a brush, sprinkle the entire surface of the cake with the previously prepared alcoholic syrup; alternatively, you can dust it with icing sugar.

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Torta greca of Mantua

Dessert

Torta greca of Mantua

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

1 Portions

Ingredients:

125 g of Butter
180 g of sugar
3 Eggs
100 g of Almonds
100 g of Tipico IT's Amaretti
140 g of Tipico IT’s 00 Flour
5 g of Yeast in powder for sweets
1 pinch of salt
Icing sugar
1 Roll of puff pastry

PREPARATION

1

Transfer in a mixer the amaretti crushing them lightly with the almonds and grind them finely.

2

In the meantime, in a big bowl pour the sugar, eggs, butter and mix all well with a whisk for at least two minutes, until you obtain a light and fluffy mixture. Add the almonds and amaretti little by little.

3

Sift the flour and add it to the rest of the mixture with the yeast in powder, while you continue to work it with whisks.

4

In the meantime, unroll the puff pastry roll on a floured work surface and obtain a disc. Line the deep end of the puff pastry refining with a pasta cutter, if necessary.

5

Pour the mixturen in the mould and reclose the borders of the puff pastry on the mixture. Bake in oven at 180° for 30 minutes.v

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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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Bignolata

Dessert

Bignolata

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

1 Portions

Ingredients:

For the bignè
2 Eggs
50 g of Butter
1 tbsp of sugar
65 g of Tipico IT’s 00 Flour
100 g of Water
1 pinch of fine salt
For the pastry cream
250 ml of Whole milk
25 g of Tipico IT’s 00 Flour
75 g of sugar
1/2 Vanilla pod
3 Yellow eggs
For the zabaione cream
4 Yellow eggs
80 g of sugar
80 g of Marsala
For the chocolate cream
2 Eggs
50 g of Tipico IT's Type 1 flour
100 g of Dark chocolate
100 g of sugar
500 ml of Milk
1 tbsp of Cocoa powder
For the garnishing
Fresh cream
Melted chocolate
Icing sugar

PREPARATION

1

In order to realise the bignolata, start with the cream preparation. For the pastry cream, warm up the milk in a pan. Meanwhile, pour the yellow eggs, the sugar and the vanilla seeds in a bowl. Now, beat with a whisk and add also the flour. Continue whisking until you obtain a smooth and lump-free mixture. When the milk is about to boil, pour it in the bowl and mix everything well with a whisk.

2

Now transfer again the mixture in the pan and put it on the gas. Continue mixing with a spoon, until the cream gets thickened. At this point, transfer it in a bowl and cover it with cling film and let it completely cool.

3

Now start with the preparation of zabaione cream: firstly, whisk the yellow eggs with the sugar, until the mixture becomes soft, foamy and light. Subsequently, add the marsala and cook it in a pan until you reach 80°C. Take the mixture and whisk it until it cools.

4

For the chocolate cream, instead, boil the milk and meanwhile put the eggs and the sugar in a bowl; start whisking energetically until you obtain a foamy and lump-free mixture. While you continue mixing, add 50 g of flour and cocoa powder. Now, pour the obtained mixture in the pan where you boiled the milk and mix gently, keeping it on a low flame, until the cream gets thickened. Remove the pan from the gas, pour the cream in a bowl, cover it with some cling film and let it cool.

5

Now, you can finally start with bignè preparation: in order to prepare the choux pastry, pour some water, some milk, some sugar and salt in a pan. Then add the butter cut into cubes and boil everything. At this point, add the flour at once and mix well with a wooden spoon. In order to avoid the creation of lumps, mix rapidly and cook the roux until a white patina appears on the bottom of the pan.

6

Transfer the obtained mixture in a bowl and add an egg per time mixing it with a spoon in order to incorporate it. At the beginning, the mixture will appear separated, but continue to mix it. Only when the egg will be completely absorbed, you can add the next one. Once added all the eggs, you will obtain a smooth and solid dough.

7

Now transfer it in a pastry bag. Take a baking tray and line it with baking paper. Take the pastry bag and start filling the tray, by squeezing some mixture and forming little dough balls well-spaced and walnut-sized.

8

Once filled the tray, with a wet spoon, press gently the balls surface, so that you can create the tip of the bignè. Subsequently, whisk a yellow egg with some water in a little bowl and use the mixture to brush the bignè surface. Warm up the oven in fan mode at 220°C. Once hot, lower the temperature to 180°C and bake your bignè. Cook for about 20-25 minutes. Take your bignè out and let them cool before using them.

9

Now that your bignè have completely cooled, transfer the previously prepared creams in three different pastry bags and start filling the single bignè making a hole at their bottom. Subsequently, serve them by placing one bignè for each prepared cream and garnish with some melted chocolate.

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Soft-hearted chocolate cake on a raspberry coulis

Dessert

Soft-hearted chocolate cake on a raspberry coulis

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

50 min

Servings:

1 Portions

Ingredients:

For the chocolate cake
150 g of 70% Dark chocolate
3 Eggs
40 g of Tipico IT’s 00 Flour
150 g of Butter at room temperature
90 g of sugar
1 pinch of salt
1/2 Vanilla pod
For the raspberry coulis
100 g of Icing sugar
2 tbsp of Lemon juice
250 g of Raspberries
For garnishing
Icing sugar
Some raw raspberries and blueberries
Mint leaves

PREPARATION

1

In order to make your soft-hearted cake, melt in a water bath the dark chocolate with some butter.

2

Subsequently, in a bowl whip the eggs with the sugar, then add a pinch of salt and the pulp of a half vanilla pod.

3

Now, add the flour after having sifted it and mix well using the whips.

4

Sprinkle some flour and grease well the single-portion pastry cutters in aluminium.

5

Pour the chocolate mixture in the pastry cutters, paying attention to fill them up to ¾ of their capacity.

6

Now, put the pastry cutters in the pre-heated oven, letting them bake for 14-15 minutes at 190°C.

7

In the meantime, prepare the raspberry coulis: dry the fruit in a non-stick pan, on a low heat for 2-3 minutes. Then add the icing sugar, the lemon juice and mix with a whip until the mixture amalgamates well. Filter the mixture with a strainer in order to remove any seeds and put the sauce in a bowl letting it cool.

8

Once cooked, turn out the cakes in the dessert plates, placing them on a raspberry coulis layer, that you will have spread before. Afterwards garnish with some raw raspberries or blueberries, some mint leaves, a sprinkling of icing sugar and serve them immediately in order to guarantee an hot and creamy chocolate heart.

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Apple strudel

Dessert

Apple strudel

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Serving

Ingredients:

1 Rectangular roll of Pasta Sfoglia
30 g of Raisins
60 g of Cane sugar
30 g of Lemon juice
30 g of Pine nuts
5 Apples
50 g of Tipico IT’s Breadcrumbs
50 g of Tipico IT’s Butter
1 tsp of cinnamon in powder
For brushing
1 Egg yolk
3 tbsp of Whole milk
Icing sugar

PREPARATION

1

In order to prepare the apple strudel, start soaking the raisins in water for 15 minutes. In the meantime, melt 30 g of butter in a pan and pour in it also the breadcrumbs. Brown for a couple of minutes, mixing often.

2

In another pan toast the pine nuts and then put everything aside.

3

Now, peel the apples and cut them into thin slices. Transfer them in a bowl and squeeze some lemon juice on them. Add the pine nuts, the soaked and drained raisins, the cane sugar and the cinnamon.

4

Mix well and melt some butter. Unroll the puff pastry, brush the entire surface with some butter and sprinkle with breadcrumbs.

5

Now, put the apples on it placing them uniformly and then close it. Close well the puff pastry sides, in order to prevent the mixture spill.

6

Transfer the strudel on a tray covered with a sheet of baking paper. Then whisk a yellow egg with some milk and brush it on the strudel surface.

7

Bake it in a ventilated oven at 180°C for 25 minutes. Once ready, take it out from the oven, let it cool down and sprinkle the surface with some icing sugar according to your taste.

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Cake with carrots, Amaretti and almonds

Dessert

Cake with carrots, Amaretti and almonds

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Portions

Ingredients:

300 g of Carrots
200 g Tipico IT’s of Amaretti
50 g of Almonds
3 Eggs
2 tbsp of Tipico IT’s sunflower seeds oil
60 g of Cornflour
100 g of Tipico IT’s 00 Flour
16 g of Yeast for sweets
Icing sugar

PREPARATION

1

First of all, start cleaning the carrots: wash them under running water and peel them. Then start grating them.

2

In a bowl, smash the amaretti roughly and put them aside. Then, in a grinder, chop the almonds coarsely and them also aside.

3

In a bowl, smash the eggs, add two tablespoons of sunflower seeds oil and mix with the help of a whisk, until you obtain a spongy and fluffy mixture. Add the sifted cornflour and flour with the yeast for sweets. Mix everything well, until you obtain a smooth and homogeneous mixture without lumps.

4

Add step by step the amaretti and mix with the help of a spatula moving from the bottom to the top in a circular way. This will prevent your mixture to be unwhipped. Finally, add the almonds, the carrots and mix well.

5

Grease and flour a round tray, pour the mixture in it and bake at 180°C for about 30 minutes. Once ready, let it cool down and serve with a sprinkling of icing sugar.

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