Chocolate Amaretto Valentine's Marquise

Ingredients:

2 cups heavy cream
1/4 cup almonds, toasted and finley chopped
8 Amaretti cookies, finely crushed
1 pound bittersweet chocolate, chopped
5 tbsp Amaretto liqueur
5 tbsp corn syrup
Cocoa powder

Preparing:

Combine the crushed Amaretti cookies and the chopped almonds.
Sprinkle onto a greased mould with baking parchment oil.

Simmer the chocolate, Amaretto and corn syrup, until the chocolate is melted.
Remove from heat, and set aside for 8 minutes.

Whip the cream, and fold into the chocolate mixture.
Pour into the mould, cover with plastic wrap and chill overnight.
Unmould and dust it with cocoa powder.

Amaretto and Coffee Jelly

Ingredients:

Amaretto Jelly:
3/4 l milk
4 ml amaretto
1 cup cold water
1 can evaporated milk
1/2 can condensed milk
45 g unflavored gelatine

Coffee Jelly:
1/2 l water
100 ml coffee liquor
1/4 cup cold water
150 g sugar
15 g unflavored gelatine
1 tbsp soluble coffee

Preparing:

Moist unflavored gelatine in the cold water and set aside.
Bring water to the boil with the sugar and remove from heat.
Add moist gelatine, coffee and coffee liqueur, move until dissolved and reserve.
Apart 3 tbsp of this jelly.

Pour coffee jelly in the mould and refrigerate for 1 hour.
Cut shapes and place in the second mould.
Bathe figures with the 3 tbsp jelly you reserve.

Moist unflavored gelatine in the cold water and set aside.
Bring the milk to the boil and remove from heat.
Add gelatine and amaretto, move until dissolved and reserve.
Pour the amaretto jelly over the coffee pieces and refrigerate for 2 hours.

Christmas Mascarpone Creams

Ingredients:

115 g amaretti cookies, crushed
1 cup mascarpone cheese
1/4 cup superfine sugar
4 eggs, separated
4 tbsp amaretto

Preparing:

Place the amaretti crumbs in a bowl.
Add amaretto and set aside to soak.

Beat egg yolks with sugar until pale and thick.
Fold the mascarpone and soaked cookie crumbs.

Whisk the egg whites in a separate bowl until ftiff.
Fold gently into the cheese mixture and divided between 4 serving dishes.
Chill for 2 hours and sprinkle with slivered almonds.

Thanksgiving Lemon and Nuts Dessert

Ingredients:

230 g butter
75 g powdered sugar
1 cup cornstarch
1 cup flour
1 ounce amaretto
4 tbsp rum
3 tsp water
1 tsp vanilla
Strawberries chopped

Lemon Pudding:
100 g sugar
1/2 cup cream
1/4 cup lemon juice
Lemon zest

Nutella mousse:
2 cups whipped cream
1/2 cup nutella (nuts cream)
Liquid Sugar syrup

Preparing:

Lemon Pudding:
Beat eggs with sugar.
Boil the cream, remove from heat and add eggs.
Add the lemon and lemos zest.

Beat butter with the powdered sugar, vanilla, rum and water.
Mix flour with cornstarch and add to the mixture until it forms a ball.
Refrigerate for 1 hour.

Stretch the dough and bake the stuffing for 30 minutes to 150C (300F).
Place strawberries with half tbsp sugar and amaretto.

Nutella mousse:
Melt the Nutella with liquid sugar in a water bath.
Allow to cool and add the whipped cream in surround.

Canolli with Cherry Sauce

Ingredients:

70 g flour
70 g sugar
70 g butter
70 g glucose

Filling:

250 g ricotta cheese
100 g mascarpone cheese
80 g sugar
50 g chopped almonds
3 eggs

Sauce:
250 g chopped cherries
3/4 cup sugar

Preparing:

Mix all the ingredients.
Bake in round bases at 170°C until they gild.
Give the form of a rolled wafer once they're baked.

Filling:
Mix all the ingredients.
Fill the rolled wafers.

Sauce:
Cook the cherries with the sugar until forming a syrup.
Serve the wafers with the sauce