3 Eggs
190 g Sugar
300 g Mascarpone Cheese (at room temperature)
300 g Whipped Cream, whipped until very stiff
1 Package of Ladyfingers or Sponge Cake
Long Espresso coffee (half liter or as needed)
Unsweetened Cocoa Powder, as needed Separate the egg yolks from the egg whites. In a bowl, beat the egg yolks with 100g sugar until they become a very light yellow color and fluffy. Add the mascarpone and fold gently with the yolk mixture until combined (a few seconds). Gently fold in the whipped cream being careful to stir in
the same direction so it does not deflate. In a separate bowl, beat the egg whites with the remaining sugar until they form stiff peaks. Gently fold the egg white mixture into the egg yolk mixture, being careful to stir gently so that they don't
deflate. Set aside. Next, bathe some of the ladyfingers in the coffee (keeping them firm without too much liquid) and lay them into a cake pan or serving dish as the first layer. Spoon the cream over the ladyfingers making sure they are completely covered. Repeat with another layer of ladyfingers, then cream depending on the size of your serving dish — repeat for 2 to 3 layers. End with a layer of cream and dust the top with a little unsweetened cocoa powder. Refrigerate for at least two hours before
servmg.
Variations: For a Lemon Tiramisu, add a little fresh grated lemon zest to the cream, then dip in a bath of
Limoncello diluted with water. Garnish with curls of lemon zest rather than unsweetened cocoa.

300 g Dark Chocolate, chopped finely
300 g Butter
6 Eggs, separated
300 g Almonds
300 g Sugar
150 g Flour
10 g Baking Powder
Powdered Sugar, to garnish
Melt the chocolate and butter together in a double boiler. Divide. the egg yolks from the whites.
In a separate bowl, whip egg whites until they form very stiff peaks. Set aside. In a food processor, chop the almonds into a fine flour. Cream the egg yolks and sugar well. then add the ground almonds. Add the melted chocolate and butter. Mix well and add the flour and
baking powder. Gently combine the chocolate mixture with the egg whites folding gently from the bottom. being
careful not to deflate the egg whites. Pour into the buttered 8: floured cake pan and bake in a preheated oven at 180"C, or about 300W. for about 30 minutes until a spaghetto inserted in the center comes out clean. Remove and allow
to cool. When cooled, run a knife around the sides and gently flip the cake out of the baking pan onto a serving platter. Serve With a dusting of powdered sugar and a scoop of vanilla gelato or whipped cream, if dessred.

For the caramelized almonds:
300 g Almonds
300 g Sugar
1 tbsp Water
For the semifreddo.
3 Eggs, separated
150 g Sugar
300 g of Mascarpone
300 g Whipped Cream Prepare the caramelized almonds first. In a baking pan, toast almonds in the oven at 375°F for about 7 to 8 minutes until lightly browned. In a pan, over low heat, mix sugar with water. Allow sugar to caramelize. When the sugar mixture has turned a very light brown, add in toasted almonds and toss. After a few minutes, remove from heat and allow to cool. Once cool, crush into
small pieces. Next prepare the semlfreddo. Mix the egg yolks with 100 g of sugar. When creamy, add mascarpone and mix for 10 seconds. Fold in the whipped cream and crushed caramelized almonds to the mascarpone mixture. In a separate bowl, whip egg whites with the remaining sugar until they form stiff peeks. Add the egg whites to the mascarpone mixture, folding gently. Spoon into serving dishes or glasses and chill in the freezer for at least 1 day. Take the semifreddo out of the freezer at leaser 20 minutes before serving.

Pasta frolla - Short Crusts
pastry:
500 g flour 250 g butter,at room
temperature
250 g sugar 4 egg yolks
zest of 1 lemon Crema Pasticciera -
Pastry cream:
4 egg yolks
150 g sugar
50 g flour 1/2 L whole milk
limoncello
Assembly: Apricot marmelade, as needed 1kg fresh fruit such as strawberry, kiwi, melon, fig,
rinsed & sliced
200 g whipped cream Prepare the pastry dough by mixing flour, butter, sugar, egg yolks and lemon zest together. Mix until just combined and be careful not to overwork. Form into a ball and chill in the refrigerator
for 3 hours. Next, prepare the pastry cream. In a bowl, mix egg yolks with 100 grams of sugar. Slowly add in flour and blend. In a separate pot, heat milk with 50 grams of sugar (lemon zest, chocolate, vanilla beans, coffee beans all optional depending on the flavor that you would like the cream to have) Once the milk comes just to a boil, remove from heat and add to the egg - sugar-flour mixture - Cook over low heat for another 2-3 minutes until the cream has thickened and starts to bubble Remove from heat, add a splash of Limoncello, cover with plastic wrap to prevent skin from.
forming and allow mixture to cool completely before using (2-3 hours).
Roll out the dough into disks large enough to cover the bottom and sides of the baking pan. Spread the bottom with a little marmalade and fill with pastry cream. Bake in a preheated oven at 325°F (160°C) for 20 to 25 minutes until golden. Allow to cool completely then top with the
whipped cream and sliced fresh fruit. Variation: Fruit such as apples, pears, peaches, or cherries can be baked with the crust. Fill the bottom shell with the pastry cream, then the fruit (sautéed with a little sugar), the cover with another layer of dough and bake in a preheated oven at 325°F (160°C) for 20 to 25 minutes until golden.

Gelato alla Frutta - Creamy Italian Ice Cream
8 Egg Yolks
240 g Sugar
700 mL Milk
1 Vanilla Bean
300 mL Light Whipping Cream (about 34% fat) Blend egg yolks with sugar in a large bowl. In a pot, bring the milk, vanilla bean and cream to'a boil. Add in the egg-sugar mixture and cook over very low heat until the iniuuiejust' covers me back of a spoon. (The temperature of this mixture should not exceed 96°C or else the eggs will scramble). Remove from heat and allow mixture to cool then pour in ice cream machine and make
according to manufacturer's instructions. Note: This is the basic recipe for gelato. The flavor of the ice cream is determined by what ingredient you add to the milk -cream mixture. For instance: vanilla bean, chocolate, coffee beans,
should all be added when you bring the milk and heavy cream to a boil in order to get their flavor
Gelato alla Frutta - Italian fruit Ice Cream
500 g Fruit of your choice, in season, local fruit is best
360 g Sugar
800 ml milk
300 ml. Light Whipping Cream (about 34% fat) Purée fruit. Mix puréed fruit, sugar, milk, and cream in a food processor. Pour in a pan and heat over low heat until all the sugar has dissolved. Remove from heat and allow mixture to cool then
pour in ice cream machine and make according to manufacturer's instructions.
Sorbetto alla Frutta - Italian fruit sorbet
1 L Fruit of your choice, puréed, such as peach, strawberry, lemon, etc.
1 L Simple Syrup prepared with 500 g sugar & 500 mL water (bring to a boil, then allow to cool) Mix fruit with simple syrup and place into an ice cream machine following manufacturer's
instructions. Variations: try with various kinds of fruit such as banana, kiwi, watermelon and vary the sugar to
taste. Also, try pouring sorbetto into popsicle molds and make fruit pops

225 g Sugar
6 Eggs
300 g Butter
300 g Dark Chocolate
225 g Flour
30gBakingPowder
Butter & Flour, to grease molds In a bowl, mix the sugar with the eggs. In a separate pot, melt butter and dark chocolate over very low heat. Remove from heat and allow to cool until just barely warm. Add the melted chocolate
into the egg mixture. Adding one ingredient at a time, mix in the flour, cocoa powder, and baking powder to the egg
mixture. Grease individual molds with butter & flour (a muffin tin works nicely for this as well).
Pour the batter into the molds and bake in preheated oven at 200 °C (400°F) for 6 to 7 minutes.
Serve hot with a dollop of whipped cream or gelato on the side, if desired.

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