Chocolate and Coffee Surprise

Ingredients:

150 g semibitter chocolate, chopped
100 g walnuts, chopped
1 1/2 cups yogurt
1/3 butter stick
2 tbsp coffee
1 small box meringues

Preparing:

Dissolve coffee in 3 tbsp boiling water and reserve.
Melt chocolate in water bath along with the butter and remove from heat.
Add coffee and finally add the yogurt.
Pour the mixture into individual cups and garnish with walnuts and meringues.

Strawberries Nests

Ingredients:

2 1/3 cups egg whites
2 1/3 cups granulated sugar
2 1/3 cus dust sugar
1 cup heavy cream
3 tbsp dust sugar
1 tbsp vanilla
200 g strawberries

Preparing:

Beat the egg whites with the granulated sugar.
Add the dust sugar little by little when they have tripled its volume.
Beat for 15 minutes until the mixture is thick.

Distribute the mixture in star form with a cooking sleeve in a previously covered mold.
Make circles in several levels, that resemble the nest of a bird.
Preheat the oven at 200ºF for 50 minutes.

Turn it off and introduce the mixture for 25 minutes.
Beat the heavy cream with vanilla and the sugar in dust until obtaining whipped cream.

Fill up the nests with the whipped cream and the strawberries.

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.