Ingredient: of Icing sugar

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Ricotta and bergamot jam half-moon pastries

Dessert

Ricotta and bergamot jam half-moon pastries

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

4 Servings

Ingredients:

200 g of softened Butter
300 g of Flour
1 sachet of Baking powder
1 sprinkle of salt
1 sachet of Icing sugar

PREPARATION

1

Mix the butter with the ricotta, then add the flour, some sugar and a sprinkle of salt.

2

Knead the mixture until forming a smooth dough.

3

Cover the mixture with kitchen transparent film, then leave It in the refrigerator for about an hour.

4

Take the dough and spread It using a rolling pin.

5

Cut the dough in squares. Place some jam (about a teaspoon of It) at the center of every square.

6

Fold the squares so as to create the "half-moon" shape.

7

With the use of a fork, create a few holes in order to seal the edges and prevent leakage of jam during baking.

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Sicilian cannoli

Dessert

Sicilian cannoli

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

90 min

Servings:

1 Portions

Ingredients:

250 g of Flour 00
30 g of sugar
30 g of Lard
1 Small egg
50 g of Marsala wine
10 ml of Vinegar
A pinch of salt
Orange peel
2 g of Cinnamon powder
1 Egg yolk
Peanuts oil
800 g of Tipico IT goat ricotta
320 g of Icing sugar
Candied orange peels
Pistachio grains
Dark chocolate chips

PREPARATION

1

Sift the flour with the cinnamon into a bowl. Sand the flour by dispersing the lard with your fingertips, add the sugar and grated orange peel.

2

Mix in the whole egg and continue to knead, adding the salt dissolved in the vinegar and the Marsala wine. You will obtain a consistent and elastic dough. Finish it quickly on the work surface and put it in the fridge for at least 2 hours, before using it.

3

Roll out a third of the dough at a time, with the pastry sheet or rolling pin, reaching a thickness of 1.5 mm. Using a 10 cm diameter pastry ring, cut out discs that you will stretch slightly to make an oval.

4

Seal the outer flaps with egg yolk, overlapping them along the centerline of the torch. Cover cannoli ready for frying with plastic wrap, preventing them from drying on the surface, which would compromise the development of bubbles during cooking. Immerse the cannoli in oil at 175°C, seal side down.

5

Very crumbly bubbles will form on the surface of the cannoli, handle them gently using a perforated ladle. In a few seconds they will be golden brown and ready to drain on frying paper. Wait until they reach room temperature before removing the metal torch.

6

The scraps of fried puff pastry, in absence of the proper metal torches, can be used to create a “decomposed cannolo” by alternating them with ricotta cream.

7

For the cream: sift the ricotta well drained from the whey, work it for a minute with electric whips, incorporating the icing sugar.

8

The cannoli wafers should be filled with the ricotta cream only at the time of serving, using a sac à poche with a smooth 16 mm nozzle or a spatula.

9

Decorate the ends according to preference: with icing sugar, cherry and orange candied fruit, dark chocolate, chopped pistachios, cinnamon or a mix.

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Sicilian cassata

Dessert

Sicilian cassata

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

120 min

Servings:

1 Portions

Ingredients:

100 g of chocolate chips
12 kg of Tipico IT's goat ricotta cheese
50 g of candied orange
630 g of Icing sugar
1 Eggs
350 g of sugar
1/2 small glass of maraschino
300 g of Tipico IT's flour 00
1 pinch of fine salt
150 ml of Water
1/2 lemon peel
Mixed candied fruit
200 g of marzipan
20 g of pistachio paste
1 egg white
Vanilla icing sugar

PREPARATION

1

Start preparing the Sicilian cassata the day before serving it. Make a classic sponge cake, bake it in a rectangular baking tin and leave it to cool.

2

Next, drain the goat ricotta in a colander and mix it in a bowl with the vanilla icing sugar: cover the bowl with cling film and refrigerate overnight.

3

The next day, sieve the ricotta twice until you obtain a smooth and soft cream. At this point, add the chocolate chips to the cream and place the resulting filling in the refrigerator in a bowl covered with cling film.

4

Prepare the green marzipan by kneading the marzipan together with the pistachio paste, dusting the work surface with a little icing sugar.

5

Roll out the marzipan into a sheet, cut it in half lengthways and cut out trapezoid-shaped pieces of dough. For the cassata, use a special round one with flared edges about 5 cm high and slightly raised bottom.

6

Cut the sponge cake into strips at least 6 cm high and cut them into trapezoids. Dust the cake tin very well with icing sugar and then line the edges alternating the trapezoids of sponge cake with those of green marzipan.

7

Once the entire perimeter of the cake tin has been completed, you can lay the bottom with the spongy part down. Now, prepare a syrup to moisten the sponge cake: dissolve 50 g of sugar in 150 ml of water, together with the zest of half a lemon and half a small glass of maraschino and let it cool. Then pour the cream over the sponge cake.

8

Now you can fill the base with the ricotta cream, which you will level with a spatula. Then cover with cling film and refrigerate for at least two to three hours.

9

When the cassata is firm and the fragrances are mixed, turn it upside down onto a plate and prepare a fondant glaze by putting the icing sugar in a saucepan together with a little water, as much as is needed to obtain a creamy and still white mixture. As soon as it comes to the boil, the fondant is ready to be poured into the centre of the cassata and spread with a spatula. Do the same on the sides of the cassata.

10

You can now decorate your cassata with the candied fruit at your disposal, alternating the various colours. The final touch will be given by the decoration with royal icing, which you will make by beating an egg white until stiff and adding icing sugar a little at a time until you obtain a very dense consistency. Using a pastry bag with a rather thin nozzle, create decorations both on the fruit and on the edges of the cassata, to make it even richer and sumptuous. Now your magnificent Sicilian cassata is ready to be enjoyed.

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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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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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Mascarpone and pistachio cream tart

Dessert

Mascarpone and pistachio cream tart

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Serving

Ingredients:

For the shortcrust pastry
2 Eggs
200 g of Icing sugar
Lemon zestLemon zest
500 g of Tipico IT’s 00 Flour
250 g of Fridge's cold butter
For the cream
1 Egg yolk
500 g of Tipico IT’s Mascarpone
200 g of Pistachio cream
2 tbsp of sugar
For the garnishing
Chopped pistachio

PREPARATION

1

To prepare the shortcrust: take a large bowl and pour in it two eggs and some sugar. Then add the cold butter cut into cubes and the lemon zest. Start mixing well all the ingredients with your hands and add the flour little by little.

2

When the dough will have become harder, transfer it on a floured work surface and continue to knead it adding the flour little by little.

3

When the dough will have become elastic and smooth and it will not be sticking to the hands, it means that your shortcrust pastry is ready. At this point wrap it in cling film and let it rest in fridge for half an hour.v

4

In the meantime, start the cream preparation: in a bowl, add the mascarpone, an egg yolk, 2 tablespoons of sugar and the pistachio cream. Mix well all the ingredients, so that you can obtain a smooth cream. Afterwards, let your cream rest in the fridge.

5

After half an hour has passed, take the shortcrust pastry out of the fridge and roll it out in a tart mould. Make your base bake 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 on it, so that the shortcrust pastry will not swell or shrink. At the end of the baking, let the shortcrust pastry cool completely down before removing it from the mould.

6

Once the base is cooled, take the previously prepared cream and start spreading it on the prepared shortcrust pastry base.

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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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Baci di dama

Dessert

Baci di dama

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

1 Portions

Ingredients:

250 g of Tipico IT’s 00 Flour
150 g of Tipico IT’s Butter
1 Egg
150 g of Tipico IT's almond flour
150 g of Icing sugar
1 pinch of salt
150 g of Dark chocolate

PREPARATION

1

Take the almond flour and mix it with the 00 flour. Make a mound with these two ingredients, then add the icing sugar, a pinch of salt and the cold butter cut into cubes. Start kneading mixing well the ingredients, then add the egg and continue until you obtain a soft dough.

2

Take the dough, wrap it with cling film and pour it in the freezer for at least one hour, until it becomes hard.

3

After the hour, take the dough, make some little round balls and place them on a tray covered with a sheet of baking paper. Keep in mind to space well the balls.

4

Once the dough balls are made, place the tray in the fridge for at least one hour. This step is very important because in this way your biscuits will not lose their shape during the cooking. After an hour, put the tray with your biscuits in the oven and bake in static oven at 150°C for the first 5 minutes, then at 120°C for other 5 minutes and finally at 100°C for the final 5-7 minutes.

5

Once the biscuits become golden, take them out of the oven and let them cool completely down. Now start the filling preparation: take the dark chocolate and start melting it. Subsequently put it in the pastry bag and start filling your biscuits. As you pair them step by step, place them on a tray covered with a sheet of baking paper and let them completely dry. At this point your Baci di Dama are ready to be served.

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Luciana’s apricot jam tart

Dessert

Luciana’s apricot jam tart

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Serving

Ingredients:

For Luciana’s apricot jam
2 kg of Apricots
400 g of sugar
1 Lemon
For the shortcrust pastry
2 Eggs
200 g of Icing sugar
Lemon juice
500 g of Tipico IT’s 00 Flour
250 g of Tipico IT’s cold butter from fridge

PREPARATION

1

First of all, start with the jam preparation: wash the apricots and cut them into slices. Then take a pot and put in it the apricot slices, add the sugar, mix well and put it on a low flame.

2

Subsequently, squeeze a lemon and add it to the mixture in the pot. Mix well and let it cook on medium flame for at least one hour by mixing step by step.

3

When the mixture will start to thicken, raise the flame and continue mixing. At this point, the jam is ready. Pour the jam in some little pots when it is still boiling, close them and put them upside down, in order to create the vacuum pack, leaving them cool down.

4

Subsequently, start the shortcrust pastry preparation: start kneading the cold butter from fridge cut into pieces with the flour. Then add the sugar with the slightly beaten eggs. Start mixing the ingredients and knead well, until you obtain a smooth and homogeneous dough.

5

Afterwards, envelop it in transparent cling film leaving it for rest for 30 minutes in fridge.

6

After this time, sort your shortcrust pastry out of the fridge and start rolling 2/3 of the dough on a floured pastry board. Subsequently roll it out in the previously buttered and floured tart mould. Once rolled, pierce its bottom with the help of a fork. Now, fill the bottom with the previously prepared apricot jam and level it well with the help of a spoon.

7

With the rest of the short crust pastry, create 2 cm width strips which will be put on the tart surface. Now put it in the pre-heated static oven at 175°C for 30-35 minutes and your apricot jam tart is ready.

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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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