And after the first three dishes of our Christmas dinner, here we come to the dessert! Today we’re presenting the Montblanc, a popular soft chestnut dessert topped with fresh whipped cream. The name of this cake derives from the Mount (from Aosta Valley), and of course it also kind of looks like it. The origin is, of course, contested between Italy … Read More
Red Velvet cupcakes
Here we come for the dessert for Easter dinner, a fresh cupcake in the guise of Red Velvet, topped by a delicate cheese cream 
. The Red Velvet is a cake from US, popular in the old World too especially in recent years. The cake is characterised by its vermilion colour and a creamy white frosting, creating a spectacular colour … Read More
Pumpkin meringue tart
One last week until Halloween… You have carved your pumpkin yet? We are preparing it right now . By decorating the pumpkin, we ended up with a lot of pulp, we could not have better excuse to prepare the irresistible pumpkin meringue tart: a delicate pumpkin custard, enclosed in a box of pastry and topped with a lightly golden roasted … Read More
Mini Dobos with white chocolate
We reached the endind of the recipes for Christmas dinner, but of course we can not forget the dessert. Do you remember the Hungarian Dobos cake? Go now to review the recipe 
. Inspired by the whiteness of the snow (or perhaps by nostalgia of the absence this winter), we propose a variant with white chocolate: here are the … Read More
Dobos torta – Hungarian chocolate layered cake
As promised, we have prepared the dessert you voted the most votes and thank you for all the comments and private messages . For this first survey the Dobos cake is the winner, but soon we will also present the chestnut dessert! The Dobos cake was created in 1885 by the Hungarian patissier József C. Dobos in honour of the National … Read More
Snow White toffee apples
On the occasion of Halloween we’ll prepare some good toffee apples Snow White would surely appreciate . Crisp and shiny on the outside, soft juicy inside… The queen went in haste to a secret room where no one could enter and prepared the most poisonous apple that the world ever saw. Outside the apple was so beautiful, red and white, … Read More
Spicy coffee semifreddo
Since summer hasn’t gone yet and the days are still warm, today we’re proposing a refreshing dessert. A spicy semifreddo, composed of two distinct layers connected to each other by the intense flavour of coffee . The first layer is a cream made of fresh ricotta cheese and greek yogurt, delicately spiced with vanilla that enhances the taste of … Read More
Banana and Nutella Tiramisù
Someone will surely recognize today’s recipe, because we prepared yesterday during the Festival “Folklore e Enogastronomia” in Verrès (Italy) along with a cute group of children and former child… . If you were not there or have not recognized this recipe, today we’re presentin a delicious variation of the classic tiramisu, with bananas, nutella and brown sugar . Yesterday … Read More
Amaretti Stuffed Peaches
In late summer, our house has always been overrun by the aroma of peaches: extra sweet freshly picked, entrancing cooking and turning into jam, or, again, with a bitter note if stuffed with amarettos . To prepare this dessert, we suggest you to use the quality sometimes called “peaches of the vineyard”, the ones that are small, slightly bitter and very aromatic. They … Read More
Cupcakes 1708
Another August 17th has arrived and it is time to introduce a new version of our cake 1708! Some of you may already know, today our mother Eva’s birthday would celebrate her birthday. Every year, we used to prepared her favorite cake and of course we wanted to continue the tradition. Today, we’re proposing the cupcakes 1708: the cupcake version … Read More