White chocolate ricotta mousse with coffee.

I was editing this recipe from my Italian blog for a contest and suddenly I thought I didn't post it here.

It's so simple and delicious I can't avoid to share it with you, it's 6 servings the size of an espresso cup as you see in the photo.

1 cup 1/4 fresh ricotta cheese (better if it's buffalo's ricotta but plain one is ok anyway)

1/2 cup white chocolate

3-4 ladyfingers or plain biscuits you can soak

1/2 cup espresso coffee

Melt chocolate bain-marie or into the microwave at very low temperature, with a beater beat ricotta cheese until fluffy then add melted chocolate while you're still beating.

Taste the cream, I think it's sweet enough but you can add a tablespoon or two of icing sugar to taste, always while beating.

beat until there are no lumps and the cream is smooth then soak biscuits divided in small pieces in cold coffee and put a piece in every cup.

With a spoon or better with a sac-a-poche pour the cream inside the cups.

You can store it in the fridge (1 day max.) or into the freezer (3 weeks max., remove them in advance from freezer before serving).

You can decorate with chocolate coffee beans and coffee powder or cocoa powder but just before serving.

Cappuccino cookies (Biscotti al cappuccino)

I saw I post so many sweet recipes...

It's strange to tell you the truth because I prefer salty dishes: pasta, meat and so on.

But maybe it's because making sweets is so funny!

These biscuits are great in the morning, soaked in a creamy cappuccino.

I love cappuccino so much but a lot more "latte macchiato" ( stained milk): it's very similar to cappuccino but there's more milk and not a whole espresso inside.

Unluckly I'm really sensitive to coffee and it turns my stomach upside down if I drink too much :(

You need:

4 ounces dark chocolate chopped

1 cup brown sugar

2 cups all-purpose flour

1 tablespoon grinded coffè

1 teaspoon baking powder

a sprinkle of salt

3 large eggs

1 teaspoon vanilla extract

1 cup toasted hazelnuts coarsely chopped

Preheat the oven to 350 degrees F.

In a food processor, blend together the chocolate and brown sugar until fine.

Mix together the flour, espresso powder, baking soda and salt.

In a separate bowl, blend the eggs and vanilla until the mixture is light and fluffy.

Add half the chocolate mixture and blend at low speed.

Add half the flour mixture and blend.

Repeat blending just until mixed.

Stir in the hazelnuts and mix throughout the dough.

With a roll-pin stretch the dough and cut biscuits of the shapes you prefer.

Bake the cookies for about 25 to 30 minutes or even less or more, it depends on the oven you have: they must results quite dry but of course not burned.

Cool the biscotti completely and then store in a biscuit box or a jar.

Tiramisu' dessert (Tiramisu')

Tiramisu' is a very famous Italian dessert but it's quite new even on our tables.

It hasn't got a long history but, because of it's own great taste, everyone loves it.

Tiramisu’ can be prepared in advance and kept in the freezer.

Remember to remove it from the freezer enough time in advance to serve it cold but soft, not frozen.

Ingredients:

1 cup and half of espresso coffee

about 40 savoiardi biscuits (ladyfinger cookies)

4 egg yolks

4 egg whites, whipped

1 lb. mascarpone cheese

1/2 cup of sugar

cocoa powder or chocolate chips/ drops

1/2 cup of marsala wine (if you like, it's an optional, I never use it)

Prepare espresso and let it be cold (you can sugar it when it's hot and mix but I don't love very much too sweet desserts so I don't usually do it).

With a rubber spatula mash mascarpone cheese untill it's creamy, mix yolks and sugar untill sugar is melted and pour the mixture in the bowl with mascarpone.

Beat very well, untill everything is well mixed, if you want add marsala wine now.

Whip the whites and add them to mascarpone: fold the whipped whites in the cream mixing up and down (not round) gently.

Now take a glass container of about 12 X 8 inches, soak ladyfinger one at time and places them in a layer on the bottom of container.

Pour and spread half of the mascarpone cream over the cookies, repeat the step with a second layer of biscuits and top with the rest of the cream.

Sprinkle with cocoa powder or cover with chocolate chips (my favourite!).

Refrigerate for about 3-4 hours.

You can also choose individual servings in glass cups, here just put one layer of ladyfingers and then a generous quantity of cream, in this case 2 hours in the freezer are enough.

Peruvian coffee cream (Crema peruviana al caffè)

I must admit I've been so lazy!

This blog hasn't got an update since the end of april, big shame but I was very busy and a little bit not motivated beacuse of the very few visits.

But I have to say the same story was for my Italian blog and now it's quite appreciated!

Then I'm here to write again now and then, probably this will be the only update untill september because I'm ready to leave to Bangkok for my summer holiday.

You know it's an Italian kitchen blog, then you may ask why I post you a creamy dessert from Peru'...

Well I don't really know why this sweet is called peruvian but the ingredients fit perfectly the Italian taste and I found it on an Italian cooking newspaper! :)

Boil gently half a liter of milk with 3 1/2 oz. of sugar, a vanilla stick and ten whole coffee seeds.

Filter milk and let it get warm.

Caramel in a pan 2 1/2 oz. of sugar with half a glass of water, add 3 1/2 oz. of black chocolate and melt it well.

Wait untill this is almost cold then add the milk, 3 eggs and mix 'till you have a soft cream.

Put this cream in single servings bowls, put on a leak with a little water on the bottom the cook "bagnomaria" for about 30 minutes at medium temperature.

Serve it cold, with some chocolate coffee seeds on top.