Praline Ice Cream

Ingredients:

250 g mascarpone
125 g white chocolate, melted and cooled
70 g blanched almonds, toasted
3/4 cup cream
1/4 cup caster sugar
2 tbsp sugar

Preparing:

Place the almonds on a greased foil.
Heat the caster sugar over low heat until the sugar melts (do not stir).
Pour the caramel over the almonds and leave until set and cool.
Break into chunks and crush in a food processor.

Whip the cream until soft peaks form.
Stir the mascarpone and chocolate and fold in the whipped cream and crushed praline.

Transfer to a metal tray, cover the surface and freeze for 6 hours.
Remove from the freezer 15 minutes before serving.

Tiramisu to the Minute

Ingredients:

225 g mascarpone or cream cheese
8 lady fingers
1 egg, separated
2 tbsp natural yogurt
2 tbsp extrafine sugar
2 tbsp dark rum
2 tbsp coffee
2 tbsp black grated chocolate

Preparing:

Whisk cheese with the egg yolk and yogurt until well blended.

Beat the egg white until soft peaks forms.
Add sugar, stir and add the cheese mixture.
Pour half of mixture into 4 glasses.

Stir rum with coffee.
Dip lady fingers, cut into pieces and distribute them in the glasses.

Add the rum mixture to the remaining cheese mixture and spread between the cups.
Decorate with grated chocolate.

Stone Fruit Salad

Ingredients:

4 apricots, halved and thinly sliced
4 nectarines, halved and thinly sliced
4 peaches, halved and thinly sliced
4 plums, halved and thinly sliced
125 g mascarpone
2 tbsp apricot juice
1 tsp brown sugar

Preparing:

Mix the fruit together.
Drizzle with apricot juice.

Mix the mascarpone and brown sugar and serve with the salad.

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.

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