Strawberry Tiramisu

Ingredients:

500 sliced strawberries
250 cream cheese
1 cup sugar
1 cup heavy cream
24 Lady fingers

Preparing:

Liquefy half of the strawberries.
Whisk together cream cheese with the cream until get an homogeneous consistency.
Add strawberry purée and stir.

Pour a layer of the mix in the bottom of a glass.
Place a layer of lady fingers and above one of the rest of the sliced strawberries.
Repeat this process often necessary.
Cover with plastic wrap and refrigerate for 2 hours.

Raspberry Foam

Ingredients:

2 cups boiling water
85 g raspberry gelatin
2 cups vanilla ice cream
250 grheavy cream, plus other little to decorate.

Preparation:

Place the boiling water in a bowl.
Add the gelatin until dissolving.
Let cool at room temperature.
Add the ice cream.

Stir the heavy cream until obtaining whipped cream.
Incorporate it to the previous mixture.

Place it on a mold and let cool for 40 minutes.

Pitahaya Soufflé with Rum Sauce

Ingredients:

1/2 cup sugar
1/2 cup water
2 eggs whites
1/8 tsp cream of tartar
1/2 cup pitahaya pulp
2 tbsp lemon juice
1 cup heavy cream

Preparation:

Mix the sugar and the water until it's on the verge of thread.

Beat the albumen with the cremor on the verge of snow.
Add the honey of the sugar with the water in a thin but continuous dribble and beat until the meringue is left cold.

Liquefy the pitahaya pulp with the lemon juice.
Add in surrounding form to meringue.

Do the same with the heavy cream.

Place in small soufflé molds and freeze for 4 hours.

Ingredients for the Pitahaya Sauce:
1/2 cup of pitahaya pulp
1 spoonful of lemon juice
1 spoonful of rum
2 spoonfuls of sugar

Preparation:
Liquefy all the ingredients.
Keep in refrigeration.

Zimtschokola de Torte (Tart of cinnamon and chocolate)

Ingredients:

250 g butter
250 g sugar
5 eggs
250 g flour
17 g royal (1 teaspoon)
2 g cinnamon (a teaspoon)
200 g dark chocolate
300 ml dark coffee
Glass sugar

Preparation:

Chop the chocolate.
Prepare the coffee strong and let cool.
Grease the mold.

Cremate the butter.
Add the sugar and beat it very well.
Incorporate eggs one by one when the mixture is proud.
Mix flour, cinnamon and royal and add it little by little, alternating with the coffee.
Add the chop chocolate in filled with paste form of.

Place the preparation into the mold.
Bake for 45 minutes at 180ºC.
Let cool and bathe with ganache cream.

Currant Tart

Ingredients:

Broken pastry (done in bought house or)
Currants (the necessary amount)
Chopped hazelnuts
1 egg yolk
1 dl thick milk cream
Sugar

Preparation:

Grease a round mold (30 cm x 3 cm)
Knead and stretch the pastry.

Cover the mold with the pastry and bend the edges.
Extend a layer of hazelnuts ground on the bottom.
Add and distribute clean currants.

Preheat the furnace to 200 °C.
Bake for 30 minutes.
Add at 20 minutes, the egg yolk beaten in the milk cream, dewing well all the surface of the cake.

Dust with sugar.

Passion Fruit Roll

Ingredients:

4 eggs
1/2 cup sugar
1 tsp vanilla extract
2/3 cup flour
2 tbsp corn starch
3/4 tsp cream of tartar
1/2 tsp baking soda
1/4 cup Coconut rind.

Filling:
2/3 cup passion fruit pulp
2/3 cup sugar
2 eggs
1 butter bar
Picks of salt
1 cup Whip Topping
Sugar to decorate.


Preparation:

Place the pulp, the sugar, eggs, butter and the salt in bath Maria
Cook until she thickens mixing constantly.

Cover a tray for rolls with lubricated paper and grease it.
Preheat the furnace to 175ºC (350ºF)

Warm the eggs and beat with the sugar for 8-10 minutes until they triple it's size.
Add vanilla.

Sift the flour, corn starch, sodium bicarbonate and the cremor tartar three times.
Add to the egg mixture with surrounding moves.
Add the Coconut.

Place in the tray and bake for 15 minutes.
Strip on another previously dewy paper with sugar and roll.
Let cool.

Beat the Whip topping until seeing the marks of the bobbin of the beater.
Mix with the filling.

Fill up the roll and roll again.

Decorate with the pulverized sugar blossomed.

Panna Cotta

Ingredients:

For the panna cotta
3 tbsp water
1 tbsp unflavored gelatin
4 cups heavy cream
1 teaspoon vanilla extract
1/2 cup sugar

For the strawberry sauce
350 g strawberries
1/2 cup sugar
Lemon juice

Preparation:

Panna Cotta
Dissolve the gelatin in the water and reserve.
Mix in a pot the heavy cream with the sugar until it boils.
Melt the gelatin in bath Maria.
Add the mixture of the heavy cream.
Spill vanilla.
Divide in portions and let cool for 2 hours.

Sauce:
Combine all the ingredients in a pot and cook to untimed fire until dissolving the sugar and that the strawberries are a little smooth.
Liquefy and strain.

Serve to the panna cotta with the strawberry sauce.

Doughnuts with Strawberries Sauce

Ingredients:

Doughnuts
250 g strawberries
1/2 cup raisins
1 cup water
60 g butter
80 g sugar
1 tsp orange rind
250 g flour
3 eggs.

Salsa
80 g sugar
80 ml water
2 tbsp cognac
Oil

Preparation:

For the Doughnuts
Warm up the butter, the sugar, the raisins and the grated rind of orange in a pot and let boil.
Add the flour, removing constantly until it is mixed well.
Let cool and add eggs little by little beating well.
Reserve.


For the sauce:
Warm up the sugar and the water until dissolving completely.
Add the strawberries and let it boil to untimed fire during 5 minutes
Beat it for 5 minutes.
Add a few drops of cognac.


Warm up oil and incorporate small balls of mass.
Fry until they are swollen and they gilded.
Let dry and dust it with glas sugar.
Serve with the sauce.

Mango and Almonds Dessert

Ingredients:

6 choppedMangos.
1/2 cup chopped almonds.
1 tbsp raisins.
1 cup sugar

Preparation:

Boil the sugar in a cup of water and when it is on the verge of small ball, add the almonds and mangos.

Let boil everything, moving constantly, and when it thickens put it in a plate.
Decorate with the raisins.

Let cool and serve in a high glass.

Lucumas Dessert

Ingredients:

4 peel lucumas
4 cups milk
3 cups sugar
Cinnamon

Preparation:

Stir the lucumas pulp with a little milk and sift them.

Boil milk with the sugar and add lucumas.

Give it the right point (to move constantly until observing the bottom).
Put it in a mold being dusted of cinnamon.

When it cools put it in the refrigerator.

Limean Sigh

Ingredients:

250 ml evaporated milk
250 ml condensed milk
5 egg yolks
3 egg whites
1 cup sugar
1 glass pisco (if no, it can be oporto)
Vanilla essence
Cinnamon

Preparation:

Put all the milks in a pot and place them to untimed fire (until forming a white thick)
Add the essence of almonds.

Retire of the fire and add the yolks and essence of vanilla to the pleasure.
Put it small molds.
Let cool.

Form a syrup with the sugar and the pisco.
Take to untimed fire until it takes point.

Beat the albumens on the verge of snow and add the syrup until it cools.

Decorate it with this mix and dust it with cinnamon.

Dead Bread

Ingredients:

450 g flour
15 g yeast
2 eggs
7 egg yolks
115 g sugar
115 g butter
115 g animal fat
2 tbsp orange blossom water
Orange rind
3 tbsp cofoundation of anise (tsp grain anise boiled in six tbsp water)
1/4 tsp salt
1 egg to glaze
1/8 lt water
1 tbsp flour
140 g sugar to dust

Procedure:

Disolve the yeast in 8 spoonfuls of warm water and add the flour necessary to make a pastry.
Form a ball and leave in a warm place until the volume double.

Mix the rest of the flour with the salt and the sugar.
Add beaten eggs, the yolks, the water of orange blossom, the cofoundation of anise, the grated rind of orange, the butter and the animal fat.
Knead well and when it's smooth add the mass already fermented.
Knead everything and strike.

Grease of fat the mass and place it in a casserole.
Cover with a linen cloth and leave it in a warm place for 6 12 hours (until double the size).

Knead briefly and make balls again of the size that is wanted, and placed them in a greasing tin.

Decorate with pieces of mass in bones and tears forms and stuck them with an egg.
Cook in a hot furnace and shortly before removing it from the furnace to glaze them with egg yolk.
Bake a little more.

Remove from the furnace and let cool.
Dust with sugar.

Sweet Potato Pie

Ingredients:

1 kg sweet potatoes
1 l milk
400 g butter
1 cup chocolate cream

Preparation:

After peel the sweet potato, cook it in milk, immediately sift it with a strainer.

Cremate the butter.
Add the sugar later and the pulp of the sweet potatoes.
Put this preparation into a greasing round mold.
Let rest during all the night in the refrigerator.

The following day, put in hot water for a few minutes to remove it from the mold.

Place in a plate to serve.
Cover with chocolate cream.

Kings Spiral

Ingredients:

450 g flour
15 g compressed yeast
200 g butter
115 g sugar
3 eggs
7 egg yolks
1/4 tsp salt
2 tbsp orange blossom water
Lemon rind
2 covered oranges
2 eggs to give the finishing touch
115 g sugar to dust

Preparation:

Disolve the yeast in 8 spoonfuls of warm water.
Add the necessary flour until forming a mass of which a ball will take control that will be left near the heat until their volume bends.

Make a source with the rest of flour.
Place in the center the whole eggs, sugar and salt.
Mix this with the yolks, water of orange blossom, grated rinds of lemon, the mass already fermented and, finally, butter.

Place it in a greasing mold.
Let rest for 12 hours in natural temperature or 6 in a warm place.

Knead again and form two spirals on greasing tins.
Leave them near a heat place for one hour.

Glaze it with the albumen of egg.
Decorate with strips of orange.
Make cuts with scissors between the fruits and put the sugar.

Bake until when introducing a small stick leaves clean.

Maritozzi

Ingredients:

500 g bread mass
50 g raisins
50 g sweeten fruit
50 g pinions
3 tbsp sugar
Extravirgin oil of trims off lower branches of and salt to the pleasure.

Preparation:

Add to the levitada mass some spoonfuls of oil, the raisins, the pinions and the sweeten fruit.
Incorporate the three spoonfuls of sugar and one picks of salt.
Mix well and form so many maritozzi small (extended rolls of mass) as can.
Let rest by some hours.
Put them in a greasing tin.

Bake for 6-7 minutes at 250°C.
Retire of the furnace.

Give the finishing touch with the sugar dissolved in water.
Again put them to the furnace by few minutes.

Nuctulli

Ingredients:

For the sfoglia pastry (thin mass in leaf):
1 kg of flour
300 gr sugar
300 gr butter
2 yolks
1/2 glass of water
Vanilla


For the filling:
800 gr of sugar or honey
Cinnamon to the pleasure
Grated rind of 1/2 lemon and 1/2 orange
1 kg of almonds
1 1/2 glass of Strega (licor).


For the glass:
1 albumen
200 gr of sugar
drops of lemon

Preparation:

For the mass sfoglia
Knead the flour with the butter
Incorporate the beaten yolks with the sugar and the water.
Stretch the mass and cut in circles.


For the filling
Cook the almonds for 15 minutes
Prick them and add them to the sugar and the honey, the grated rind of lemon and orange, the cinnamon and the the licor.
Put everything into the crushing machine.
Place on the circles of mass, a little of this filling
Close the edges with the different fingers forms.

Bake and at the end of the baking, decorate candies with the glass (the clear searches to snow with the sugar and the drops of lemon).

Sicilian Cassata

Ingredients:

500 g of ricotta
300 g of sugar flower
150 g of mixed sweeten fruits
150 g of cake
100 g of flux chocolate
Vanilla and rum to the pleasure


Preparation:

Cut in pieces the cake and cover a source (the bottom and the sides) with these.

Mix ricotta (previously passed through sieve) with the sugar and vanilla.
Add 1/2 glass of rum, the chocolate and the sweeten fruits.
Spill everything in the source covered with the cake pieces.
Make level with others cake pieces.

Put in fresh atmosphere by 1 hour
Give return to the cassata on a plate
Scatter on the surface the sugar flower.