Stracciatella Cream

Origin: Stracciatella is a variety of milk-based gelato that is filled with fine and irregular chips of dark chocolate. Today we will prepare a not icy but very creamy stracciatella, discover how!


200 gr White chocolate

50 cl Whipped cream (minimum 30% fat)

Dark chocolate flakes

Recipe: Whip the cream then mix it with the previously melted white chocolate. Now divide the cream in different cups. Put the cups in the fridge at least 2 hours and serve decorated with the dark chocolate flakes. Deliciouuuuuuuuus!


Ricotta and Pear Cake

Ingredients for 1 Sponge Base:torta ricotta e pere

100 gr Hazelnuts (chopped)
100 gr Sugar

100 gr Butter

1 Egg

1 Tablespoon cocoa powder

30 – 40 gr Flour

Ingredients for Filling:

350 gr Ricotta (sheep’s milk if possible)

200 gr Whipped cream

80 – 100 gr Icing sugar

3 Pears

1 Tablespoon golden caster sugar

1 Lemon (juice only) (more…)

Canada Dry Cocktail

Ingredients and Recipe for 1:canada-dry-ginger-ale-177588

Stir 1/4 cup rye whiskey with 1 tbsp maple syrup in a highball glass until combined. Add ice and top with Canada Dry.

Dedicated to: Jim. When I saw Jim for the first time I lived a real mystical experience: suddenly illuminated by a warm light, I looked up and I saw a group of little angels singing alleluja alleluja alleluja, I felt Virgin Mary’s loving hand on my back pushing me toward him, I heard Jesus telling me “This is why it was over with Mr Dove, I wanted you to meet Jim”.


“Hi, I’m Eva” our time together started like this. Then I discovered that behind this outstanding dry body (no fat and no added sugars), there was a witty guy that I had to charm at any cost. So I teased him about his favourite beer. “Jim, I know you are a Chimay Bleue lover for three main reasons: 1. You are Canadian and like all the Northern American people I know (see the Peanut bar post), you like this beer that you consider so chic and fancy 2. You are an average guy, you don’t dare a Chimay Rouge – stronger and rounder than the Bleue one – you stay just in the middle 3. On the other hand my theory is that Chimay Bleue drinkers have a superlative… Yes, an important… Mmmmh, I cannot prove my theory on the first date, but invite me for dinner next week and we’ll talk about it ( – ; “

He never called me back, dear readers! So this is my message to him:

(Big) Jim, ok, I will never be your Barbie and we will never have a Chimay Bleue together, but this sugar-spice-and-everything-nice cocktail gets me closer to Heaven than you!

Bitterness please go awaaaaaaaaaay!

Floating Island

Origin: A floating island is a French dessert consisting of a meringue floating on crème anglaise (a vanilla custard).

Ingredients:ile flottante

4 Eggs

500 ml Milk

1 Vanilla pod, seeds scraped out

100 gr Icing sugar



Recipe: Beat the egg whites until stiff with 40 gr sugar. Meanwhile pour in a pan milk and vanilla seeds, bring it almost to boil, gently drop spoonfuls of snow white eggs into it. Let them simmer for a few minutes until they are slightly puffed up and just set. Remove with a slotted spoon and place onto a sheet of baking paper until needed. (more…)

Ishler Cookies

Origin: Ishler (o Isler, Ischler) is a tiny cookie dating back to the Austro-Hungarian Empire. The cookie was first made in 1849 in the town of Bad Ischl as a treat for the Emperor Franz Joseph I, who established his summer residence there. Needless to say, the tiny Ischler immediately became Emperor’s favourite dessert and incredibly popular across all Austro-Hungarian lands. I had one Ishler cookie at the Fröhlich Kóser Cukrászda in Budapest, really unforgettable!


For the cookies  

210 gr Butter

2 Eggs

100 gr Icing sugar

60 gr Dark chocolate

300 gr Flour

Apricot jam

For the glaze

80 gr Dark chocolate

1-2 Teaspoons butter

1 Teaspoon vegetable oil (more…)

Raspberry Dacquoise

Origin: A dacquoise is a dessert cake made with layers of almond meringue and whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning ‘of Dax’, a town in south-western France. It is usually served chilled and accompanied by fruit.


(For two discs)

6 Egg whites

150 gr Almond meal

150 gr Icing sugar

20 gr Sugar

1 Drop lemon

For the filling: Whipped cream and raspberries


Solero Pavlova

Origin: Solero is an ice cream brand owned by Unilever. It is an ice cream covered with an exotic fruit puree such as mango, pineapple and passion fruit flavours. Our pavlova today reminds me a lot of this ice cream.


20 cl Whipped cream

3 Egg whites

90 gr Sugar

1 Teaspoon vanilla extract

75 gr Icing sugar

1 Mango

1 Kiwi

3 Passion fruits

Recipe: Pre-heat the oven to 120 degrees. Beat the egg whites until stiff with 15 gr of sugar and vanilla extract. Then add the rest of the sugar and the icing sugar, keep on beating until you get a foamy batter. Now gently spread the meringue in the circle on the foil placed on a flat baking pan in order to make a circular base. Make sure the edges of the meringue are slightly higher than the centre so you have a very slight well in the middle. The oven door has to be left a bit open during the baking and, after the baking time, the meringue has to cool down in the oven. (more…)

Carrot Muffins

Ingredients: Carrot Cupcake

150 gr Flour

1 tsp Bicarbonate of soda

1 tsp Baking powder

1 tsp Cinnamon

150 gr Caster sugar

250 gr Coarsely grated carrots

100 gr Finely chopped walnuts (optional)

150 ml Vegetable oil

2 Eggs, beaten

1 tsp Vanilla essence

For the frosting:

50 gr Butter room temperature

75 gr Cream cheese (like Philadelphia)

1/2 tsp Vanilla essence

100 gr Icing sugar (more…)


Origin: The maritozzo, a bun topped with whipped cream, is a typical dessert from Rome. Its name means “cute husband” and it comes from the tradition men had to bring this bun to their fiancés before the wedding, right before becoming marito (husband) e moglie (wife).

Ingredients: Maritozzo

50 gr Sourdough

300 gr Flour

2 Eggs

70 gr Sugar

4 Tbsp olive oil

100 gr Raisins

50 gr Pine nuts

50 gr Orange peel

2 dl Whipped cream

Salt (more…)

Crunchy Chocolate Mousse

Ingredients: Mousse cioccolato / Chocolate Mousse

125 gr Dark Chocolate

3 Yolks

50 gr Sugar

35 cl Whipped cream

5 cl Milk

60 gr Crunchy mix (cookies, nuts, peanuts, almonds…)

Recipe: Grate chocolate and put it in a bowl. Whisk yolks with half of the sugar, then pour this mix into boiling milk, and add the remaining sugar. Keep on whisking and try not to reach the boiling point. Now pour the cream on the chocolate and stir gently.  When the chocolate cream is cold, add it to the whipped cream little by little, finally add the crunchy mix. Divide the mousse in different glasses and put them in the fridge for at least an hour before serving. (more…)