Category: Receta Italiane

To make the cheesecake, start from the base: melt the butter in a saucepan and leave to cool. Pour the biscuits into a mixer 1 and blend to finely chop them, while adding the melted butter 2 and a pinch of salt. You will have to obtain a mixture with a consistency similar to wet sand 3.

Grease and line a 24 cm diameter springform pan with parchment paper, covering both the base and the edges. Transfer the biscuit mixture into the mould 4 and press well to compact it, helping yourself with the bottom of a glass 5. Bake the biscuit base in a preheated static oven at 180° for about 10 minutes, then remove from the oven and leave to cool completely 6.

Lower the oven temperature to 150° and move on to the preparation of the cream. Pour the cheese into a large bowl and soften it with a marisa 7then add the sugar 8 and stir to combine. Also add the sour cream 9 and mix again.

Beat the eggs in a separate bowl and pour them into the bowl a little at a time 10, stirring to incorporate them evenly. Flavor the mixture with the vanilla extract 11 and the grated lemon zest 12.

Also add the lemon juice 13 and mix well. Finally sift the cornstarch into the bowl 14 and mix everything. Tap the bowl on the work surface a couple of times to eliminate air bubbles, then pour the cream cheese onto the now warmed biscuit base 15.

Level the surface a little 16slam the mold once again on the work surface and cook in the static oven at 150° for about 70-80 minutes, placing a saucepan filled with hot water at the base of the oven to create the right amount of humidity 17. Once baked, the cheesecake will still be slightly wobbly in the center. Turn off the oven and let it cool completely inside. When it has cooled down 18transfer the cheesecake to the refrigerator and let it harden for at least 4 hours, or better overnight.

After the firming time, dedicate yourself to the decoration: pour the blackberries, blueberries and raspberries into a saucepan 19 along with the sugar 20. Mash with a fork 21bring to the boil and cook for about 5 minutes, stirring often.

Meanwhile, dilute the cornstarch with water 22. Pour the mixture a little at a time into the saucepan, so as to reach the desired consistency 23; the sauce must be fluid and shiny 24.

At this point you can gently unmold the cheesecake and transfer it to a serving plate 25. Serve your beautiful cheesecake garnished with berry sauce 26 and a few mint leaves 27!

To prepare the pizza dough we have chosen to knead everything by hand, but if you prefer to use the mixer you can follow the same procedure, using the hook at medium-low speed. First, pour the two flours into a bowl 1crumble the yeast inside 2 and pour a little of the dose of water 3. The ideal water temperature is 25°.

Mix with a wooden spoon 4 and slowly add the water 5. Always keep stirring and when you have added about half of the water you can also add the salt 6.

Then add the remaining water, always slowly, until you obtain a homogeneous mixture; help yourself with your hands to work it better 7. Finally, transfer the dough to the work surface and knead it with your hands 8 until it is smooth and homogeneous 9.

Once you have obtained a nice smooth dough, let it rest on the work surface for about ten minutes, covering it with the bowl 10. Once rested, give it a small fold: imagine that the sphere is divided into 4 parts, take the end of each one, pull it gently and fold it towards the center 11. Then fold the dough 12.

Turn it over on itself 13give it the shape of a sphere 14. Transfer the dough thus formed into a bowl, cover with transparent film 15 and let rise. For convenience you can put the bowl in the oven off but with the light on, so the inside will reach a temperature of 26-28°, ideal for leavening; alternatively you can also keep the basin in a warm place. Times are approximate since each dough, temperature and weather conditions influence leavening: on average, the dough should take 6 hours to double in volume.

After the leavening time, the dough will be nice and swollen 16then transfer it to the work surface and divide it with a tarot into 3 pieces of 265 g 17. If you need it, you can lightly flour your work surface. Now take each portion and as before lift a flap of dough 18 and bring it inside.

Then repeat the same thing for the other 3 flaps of dough 19. Then stretch the dough by folding it on itself 20 and proceed with the kneading: kneading the dough means turning it with your hands on the work surface, bringing it towards you and then repeatedly moving it away until you get a smooth and regular ball 21.

Gradually transfer the loaves into a previously greased pizza box 22cover with the lid 23 and let them rest for another 30 minutes 24before you can roll out the pizza dough and season it to your liking!

To make the pancakes, first melt the butter over a very low heat, then let it cool. Meanwhile, separate the egg whites from the yolks: pour the yolks into a bowl and beat them with a hand whisk 1then add the melted butter at room temperature 2 and the milk flush 3, always continuing to mix with the whisk. Also add a pinch of salt and whisk the mixture until it is clear.

Add the yeast to the flour 4 and sift everything into the bowl with the yolk mixture 5. Stir again to incorporate the powders 6.

Now whip the egg whites that you have kept aside, pouring the sugar a little at a time 7. When they are white and frothy, gently incorporate them into the yolk mixture, moving from bottom to top to avoid disassembling them 8. Heat a crepe maker or non-stick frying pan (preferably with a thick bottom) over medium heat and grease it with a little butter, using kitchen paper. Pour a ladleful of the mixture into the center of the saucepan 9.

After about 2 minutes, bubbles will begin to appear on the surface, so flip the pancake with a spatula 10 and brown the other side for about half a minute 11. Continue like this with the rest of the dough and gradually place the pancakes on a serving plate, stacking them on top of each other; with these doses you will get approximately 12 pancakes. Serve your maple syrup pancakes still warm 12!

To prepare the tiramisu, prepare the coffee with the mocha to obtain 300 g, then sugar to taste (we put a teaspoon) and let it cool in a low, large bowl. Separate the eggs by dividing the whites from the yolks 1, remembering that in order to whip the egg whites well, they must not have any trace of yolk. Whip the egg yolks with an electric whisk, adding only half the amount of sugar 2. As soon as the mixture has become clear and frothy, and with the whisk still running, you can add the mascarpone, a little at a time 3.

Once you have incorporated all the cheese, you will have obtained a thick and compact cream 4; keep it aside. Clean the whisks very well and start beating the egg whites 5. When they are foamy, pour the remaining sugar a little at a time 6.

You will have to mount them in firm snow 7; you will get this result when by overturning the bowl the mass will not move. Take a spoonful of egg whites and pour it into the bowl with the mascarpone cream 8 and mix vigorously with a spatula 8, so you will dilute the mixture. Then proceed to add the remaining egg whites, little by little, mixing very gently from bottom to top. 9.

The mascarpone cream is now ready 10. Distribute a generous spoonful of it on the bottom of a 30×19.5cm glass baking dish and distribute well over the entire base. Dip the ladyfingers for a few moments in the iced coffee, first on one side and then on the other 12.

Gradually distribute the soaked ladyfingers in the baking dish, trying to arrange them all in one direction, so as to obtain a first layer of biscuits 14. Add more mascarpone cream and level it to cover them completely 15.

And keep distributing ladyfingers soaked in coffee 16then make another layer of cream 17 and level the surface well 18.

Transfer the remaining cream into a sac-à-few with a smooth 12 mm diameter spout and make tufts for the entire size of the pan 19. Dust it with cocoa powder 20 and let it harden in the refrigerator for a couple of hours 21. Your tiramisu is ready to be enjoyed!