Tag: DAY

Fettamisu: the light dessert that you can eat every day – Gordon Ramsay’s version

slicemisu


The Fettamisu it is the light version of the famous Tiramisu, the classic dessert loved all over the world, based on mascarpone cream and ladyfingers soaked in coffee. It’s the light dessert that you can eat every day without feeling guilty because it has few calories, but contains proteins and fibre.

The Fettamisu it is particularly suitable for breakfast in the morning when you are in a hurry as it is very fast to prepare, without cooking, and it can be made in many variations. With fresh fruit or dried fruit.

It’s also as good as after-dinner dessertwhen that unstoppable desire for sweets comes over you but you don’t want to go astray with your diet.

The taste and soft consistency will remind you (vaguely!) of real tiramisu and you will feel like you are eating who knows how many calories. And instead it’s a Light tiramisu made with wholemeal toast, yogurt and a sprinkling of bitter cocoa.

Few calories and a good taste to vary your morning breakfast. An alternative healthy and genuine to have breakfast in a healthy way, without sugar and without fat.

Prepare the Fettamisu it’s very simple and quick: just do one yogurt creamwet them rusks with milk and coffee and make layers with the yogurt cream. A sprinkle of cocoafrom the chocolate chips and breakfast is ready!

So if you want to eat tiramisu but you are on a diet or you simply don’t want to overindulge in calories, try our Fettamisu.

Let’s immediately see how to prepare this tasty light tiramisu.

slicemisu

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easy dessert for Women’s Day Tavolartegusto – Gordon Ramsay’s version


The Mimosa roll it’s a easy dessert and exquisite Perfect to celebrate the Women’s Day L’8th of March! the version faster of the classic mimosa cake because it is made with one biscuit dough base that cooks in just 8 minutes! without wetting, it comes filled with custard super quick, finally it rolls up And decorate the surface with small pieces Of soft base which they really simulate mimosa flowers! In short, one super choreographic goodness That prepares without difficulty and in a very short time!

mimosa roll - Recipe by Tavolartegusto

For the preparation I relied on my own super tested bases : a soft biscuit that rolls up without breaking it’s a velvety cream in 5 minutes that you have tried so much and loved! From this simple base you can create delicious variations depending on your tastes! for example, use a lemon cream to give a gift intense citrus note . Or add to the cream of the pieces of pineapple as well as in the pineapple mimosa cake or pieces of strawberries to add a touch of freshness! Remember the secret for a perfect mimosa roll it is I rest in the fridge before serving: essential so that you can cut the slices intact! This mimosa roll was thought through for women’s daybut I think it’s wonderful to bring to the table throughout the spring, Sundays with the familycelebration of mom And Special occasions!

Discover also:

Lemon roll (soft and fragrant with a creamy heart that melts when bitten)

PREPARATION TIMES




Preparation Cooking Total
20 minutes 35 minutes 55 minutes

Cost Kitchen Calories
Bass Italian 543 Kcal

Ingredients





Quantity for 6 people

    For the base of one roll + one piece:

    • 5 medium sized egg yolks
    • 3 medium size egg whites
    • 120 g of granulated sugar
    • 120 g of ’00 flour
    • grated peel of 1 lemon
    • 2 tablespoons of granulated sugar to sprinkle on the surface at the end of cooking

    For the filling:

    • 400 g of fresh whole milk
    • 100g of fresh liquid cream
    • 6 very fresh medium egg yolks
    • 150 g of sugar
    • 30 g of ’00 flour
    • 20 g of potato starch
    • 1 tablespoon vanilla extract

Equipment

Method

How to make the mimosa roll

First of all, make the basic dough following the procedure found in: BISCUIT DOUGH

As you can see, the ingredients are identical, in this case you will have to use 1 and a half doses, this is because a part of the dough must be poured into a classic 20 x 30 pan, previously covered with baking paper just as indicated in the link.

and the remaining part should be placed in a separate pan, which you prefer is about 18 – 20 cm, it is important that it is perfectly lined with baking paper and the final dough has a thickness of 1 cm

Attention you can cook both at the same time at 180° for 8 – 10 maximum!

Finally, dust the rectangle with granulated sugar, roll it up with cling film and let it cool as indicated in the link.

You can easily remove the piece of cake from the pan and leave to cool.

Then make the filling. First of all, whip the egg yolks with the sugar and vanilla with an electric whisk for 3 minutes until you obtain a very swollen and frothy mixture. Then add starch and flour, continuing to whip until it becomes soft. Separately, heat the milk with vanilla and peel cut into whole pieces. When it comes to the boil, remove the peels and pour over the whipped eggs. Lower the heat slightly. Only when the milk pierces the eggs, quickly stir the cream and at the same time turn off the heat. Immediately pour the custard into a bowl, cover with cling film and leave to cool. To see step by step photos of the process, look at: CUSTARD CREAM

Assemble the mimosa roll

When the bases are nice and cold, first of all cut the separately cooked piece of biscuit dough into 1cm squares.

Then unroll the roll delicately and spread half the cream inside:

how to make the mimosa roll - Recipe by Tavolartegusto

Be careful to always leave 1 cm along the rectangular edge.

Then roll up compactly and seal the mimosa roll very tightly with cling film:

seal the mimosa roll - Recipe by Tavolartegusto

At this point, place in the freezer for 15 minutes or, if you have more time available, 2 hours in the fridge.

Finally, once the indicated time has elapsed, remove the film from the roll and place it on a serving plate, placing the attachment part underneath.

Finally decorate the roll with the rest of the custard and add the various pieces on top:

decorate the mimosa roll - Recipe by Tavolartegusto

At this point, place in the fridge at least 1 hour before serving.

Remember that resting in the fridge is essential to have perfect slices, a cream that doesn’t come out! The trick to have an even more perfect cut is to place it in the freezer 10 minutes before serving!

Sprinkle with icing sugar. This is the result a Mimosa roll very soft and delicious!

mimosa roll recipe - Recipe by Tavolartegusto

storage

You can store it in the fridge once decorated for about 2 days. In anticipation of parties, I advise you to decorate the surface with cream and pieces of soft base directly on the day.

Also discover my collection of Recipes and Desserts for Women’s Day

Zeppolone di San Giuseppe, the recipe for Father’s Day – Gordon Ramsay’s version

Neapolitan large zeppola


How to make San Giuseppe zeppole

Click on the video to see the process of the typical Neapolitan zeppolone di San Giuseppe

The Neapolitan zeppolone is a giant St. Joseph’s zeppola, a zeppola cake that is always made with choux pastry and Chantilly cream, and can be garnished with strawberries or black cherries. The result is a spectacular and delicious cake, an alternative to the classic single-portion baked zeppole for Father’s Day. Preparing the choux pastry and cream is very easy and quick and therefore it becomes a cake that is not only beautiful but also very practical.

Doses for San Giuseppe zeppolone / Choux pastry:

  • 180 g of 0 or 00 flour
  • 100g of butter
  • 250g of water
  • A pinch of salt
  • 1 small teaspoon of sugar
  • 4 medium eggs
  • Grated zest of half a lemon

For the Chantilly cream

  • 5 egg yolks
  • 125 g of sugar
  • 50 g of cornstarch
  • 500 ml of milk
  • Lemon peel
  • 250g of whipped cream
  • Sugar

For decoration:

Powdered sugar and strawberries (or black cherries)Neapolitan large zeppola

If you like spectacular but easy desserts, also try the Neapolitan Danube, the rose cake and the mimosa cake.

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