RECIPE: https://www.fifteenspatulas.com/tiramisu

You can make this luscious dessert completely ahead of time!
This is an authentic style Italian tiramisu made with mascarpone, ladyfingers, and espresso. It’s completely make-ahead, so it’s great for parties where you want to get as much done ahead of time as possible.

The post Italian Tiramisu Recipe – Easy Makeahead Dessert with Espresso and Mascarpone (VIDEO) appeared first on Italian Recipe Videos.

Get the recipe for Italian Cream Cheese and Ricotta Cheesecake at: http://allrecipes.com/recipe/154297/italian-cream-cheese-and-ricotta-cheesecake/

From top to bottom, this Italian dessert is all cheesecake, and its exceptional light creaminess will win you over at first bite. Combine cream cheese with ricotta cheese, sugar, eggs, lemon juice, vanilla, cornstarch, flour, butter and sour cream. Bake in a springform pan and serve thin, dreamy slices with fresh fruit.

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Crunchy fried treats traditionally made during the Carnival season. From GialloZafferano, Italy’s #1 food website.

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What’s the dessert you think of when you think of Carnevale? Chiacchiere! Cenci, gallani, crostole, frappe, these are some of the names this sweet is called in the different regions of Italy. Let’s see what ingredients we’ll need to make them.
• 4 cups of flour
• ½ a cup of grappa or another liqueur of your choice
• 1 and a half tsp of baking powder
• 1 teaspoon of vanilla extract • 3 eggs and 1 yolk
• A third of a cup of sugar
• 3 and a half tbsp of butter
• And peanut oil for frying

Let’s make our Chiacchiere.
In a large bowl, sift the flour together with the baking powder. Now add all of the ingredients. Begin with a pinch of salt, now the sugar, the butter, the liqueur and vanilla, and the eggs. Now knead it together until everything is mixed together
Now that everything has come together, continue to knead on a worktop. Lightly flour the surface to prevent sticking, and knead for about 5-10 minutes or until the dough is well mixed and completely smooth.
The dough for the chiacchiere is ready. See, it’s quite smooth. Now just put it into some plastic wrap and let it rise for a half an hour in a cool and dry place, but not in the fridge.
After the dough has rested, take it out and divide it into 4 equal pieces of about 9 oz each. While you’re rolling out one, the others should remain in plastic wrap to keep them from drying out. Another important thing is to work out the dough in a room that’s free of drafts and sources of heat because the dough will dry out in these conditions. Now, we’ll roll out the dough using a pasta machine.
To roll out the dough, use a fixture for pasta sheets which can be connected to an electric mixer, or you can simply use the classic pasta machine with a crank which you can easily find in houseware shops. The rollers come in different thicknesses. We’ll be using 3 of them, the largest, the next one down and finally one with a measure of 1/10 of an inch thick which will be the thickness of our dough for the chiacchiere. The first two passes serve for kneading the dough thinner, while the final pass, as we said, is for the final product. When you pass the dough through the rollers, be sure that it doesn’t break up and that holes don’t form in the dough that’s coming out. If this happens, knead the dough back into a ball and repeat until it comes out of the machine smooth and compact. Let’s see how to do it.
Let’s begin with the widest setting. Start up the machine and begin. Fold the sheet into 3rds, turn it and go again.
Turn the dial setting to the middle thickness. You should cut the dough at this point in half or otherwise the dough will become prohibitively long. Cut it in two and now let’s continue like we did before.
Put some oil into a large pan. The chiacchiere should float while frying. Now let’s cut our chiacchiere. With either a crimped or smooth roller, make rectangles. To make the classic shape, cut two small lines into the centre like this. You can of course make any shape you’d like, but these are the traditional shape.
To fry the chiacchere bring a good amount of oil to a temperature of at maximum 350 degrees F. Ideally the temperature will be around 340-350. Now, let’s fry them. As you can see, they really be any shape you’d like because they won’t fry up in a perfect shape. It’s enough to cut them into even sizes, make the cuts in the centre and fry them. You won’t need to get rid of any misshapen ones.
And here are our lovely, fragrant chiacchere. Sprinkle them generously with powdered sugar and now happy carnevale to everyone from Sonia and GialloZafferano.

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Tiramisu – classic Italian coffee flavored dessert. made of ladyfingers (savoiardi biscuits) dipped in coffee syrup, rich mascarpone custard, and whipped cream or whipped egg whites. for this time I chose to make my tiramisu with whipped cream but you can make it with whipped egg whites (like the traditional tiramisu).

Printable Version: https://www.thecookingfoodie.com/recipe/Classic-Tiramisu-Recipe

Ingredients:
5 large egg yolks
½ cup + 2 Tbsp (125g) Sugar
1 2/3 cups (400ml) Heavy cream, cold
14 oz (425g) Mascarpone cheese, room temperature
1 teaspoon Vanilla extract
1½ cups brewed espresso
36-40 Savoiardi biscuits (Ladyfingers)
2-3 tablespoons coffee liqueur/marsala/brandy
Cacao for dusting

Directions:
1. Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.
2. Make the filling: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). remove the bowl from heat and let cool.
3. Add the mascarpone, vanilla extract and whisk until smooth.
4. In a separate bowl whip cold heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Then the remaining whipped cream. Set aside.
5. Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9×13 inch (22X33cm) dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top. Cover and refrigerate for at least 6 hours.
6. Just before serving, dust with cocoa powder.

Notes:
• Whisking the egg yolks with the sugar over the bain marie is optional. Traditionally, whisking the raw eggs yolks with sugar its totally fine. If you use fresh eggs, there is no danger. But, many people intimidate eating raw eggs so it’s up to you.
• Instead of heavy cream you can use 4 egg whites. Beat to stiff peaks, then fold to the mascarpone mixture. This is the Italian traditional way. But, I find that the version with the heavy cream richer and much better. But, again, it’s up to you.

The post Tiramisu Recipe | How to Make Tiramisu (VIDEO) appeared first on Italian Recipe Videos.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

The post Chocolate ‘Salami’ Dessert – An Italian Tradition | Ep 1311 (VIDEO) appeared first on Italian Recipe Videos.

Join me, Joe Borio, as we take a trip to Venice Italy and discovery the world famous dessert, Tiramisu. This is an easy and simple dessert to make and one of my favorite tastes of Italy.
Chef Joe Borio, host of YouTube Cooking Italian with Joe, sharing stories, Italian recipes, travel tips, and all to Love about Italy Buy your next bottle of Vito and Joe’s Extra Virgin Italian Olive Oil at www.cookingitalianwithjoe.com

The post How to Make Authentic Italian Tiramisu Cooking Italain with Joe (VIDEO) appeared first on Italian Recipe Videos.

A recipe from Upstate Utica New York an original family recipe. http://www.whatscookinitalianstylecuisine.com/2009/09/authentic-italian-ice.html

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RIP dear Antonio. You will be truly missed. X

The legend that is Antonio Carluccio is back to share his delicious recipe for this classic Italian dessert. Tiramisu translates to “lift me up” and with layers of sweet mascarpone, espresso soaked biscuits and coffee liquor that’s exactly what this mouthwatering dish promises to do — go on Food Tubers, spoil yourselves.

What’s your favourite Italian classic? If you have any great suggestions get in touch in the comments box below.

Links from the video:
Amazing Fried Pizza | Antonio Carluccio | http://goo.gl/0ip0J6

#FOODTUBE

x

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Beef with Gnocchi is a delicious mid-week main meal that can be made in just 20 minutes. Beef Mince is combined with onions, garlic, olive oil and your favourite pasta sauce. The meat sauce is then tossed through cooked Gnocchi pasta and topped with freshly grated parmesan cheese. Quick, easy and very satisfying – give it a go!

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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:

500g Beef Mince
700g Gnocchi Pasta
Olive Oil
1 Brown Onion (chopped)
2 Cloves of Crushed Garlic (about 2 Teaspoons)
1 Tablespoon of Worcestershire Sauce
1 Jar of Tomato Pasta Sauce
Freshly Grated Parmesan Cheese (to serve)

Preparation Time: About 5 minutes
Cooking Time: About 15 – 20 minutes

SERVES 4 – 6

ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)

More cooking videos at:
http://www.onepotchefshow.com

Music Track:
“Bright Wish” and “Peppy Pepe”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music – Used with Permission under Creative Commons license.

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A classic Italian tiramisu isn’t hard to make, and this video shows you how! Simple ingredients transform into everyone’s favourite ‘pick me up’ with hardly any effort!

You can use shop-bought sponge fingers (also called lady fingers or savoiardi biscuits), or you can try making this tiramisu entirely from scratch with our Lady fingers recipe and video!

Find this tiramisu recipe and loads more Italian desserts on Allrecipes.co.uk, the UK and Ireland’s largest online community of home cooks:

http://allrecipes.co.uk/recipe/26928/best-italian-tiramisu.aspx

With more tiramisu recipes here:

http://allrecipes.co.uk/recipes/tag-2258/tiramisu-recipes.aspx

The post Classic Italian tiramisu recipe – Allrecipes.co.uk (VIDEO) appeared first on Italian Recipe Videos.