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Original recipe with step-by-step photos of the classic Tiramisu – Gordon Ramsay’s version

The Tiramisu (tiramisu) it's a spoon dessert exquisite, great classic from the Italian cuisine, beloved all over the world! realized without cooking, with savoiardi biscuits soaked in the coffee alternating in layers with Mascarpone cream, then covered with bitter cocoa finally it is put in the fridge to rest, to then be served cold! Imagine the creaminess And softness joined to intense taste! A unique delight whose origins are uncertain And disputes between disputes between Piedmont, Friuli Venezia Giulia, Tuscany and Veneto! You want prepare it at home? Here is for you Tiramisu recipe with all tricks And secrets illustrated with step by step photo ; for realized in a short time a Perfect tiramisu! In terms of compact and non-liquid consistency, from balanced taste and delicate; And ease of execution! Own like that of the best Italian pastry shops!

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It's about a easy preparation and also very fast! You can choose whether to make the most genuine homemade Savoiardi yourself, or buy them, of great quality. The secret for best results use cold ingredients from the fridge: Both the coffee to soak the cookies, otherwise they get soaked, both the filling so that it does not run out it turns out firm! but also the rest in the fridge of your dessert! Fundamental so that all flavors blend together.

In this case I have chosen to realize a single pan. But you can safely make a Single portion tiramisu in single coccotte, small glasses, cups.

The Tiramisu' it's perfect like dessert at the end of the meal for all Seasons; in particular for Special occasions And anniversaries as Christmas, Sundays in family, Birthdays, Buffet!

Discover also:

Tiramisu without eggs (perfect variant for children and pregnant women!)

Pasteurized tiramisu (if you don't have fresh eggs, pasteurize them in 5 minutes)

Tiramisu recipe


Preparation Cooking Total
20 minutes 0 minutes 20 minutes


Quantity for 6 people – 1 pan of 22 cm

  • 250 gr of ladyfingers
  • 4 – 5 cups of cold espresso coffee from the fridge
  • 500 grams of mascarpone
  • 4 very fresh egg yolks
  • 2 very fresh egg whites
  • 100 grams of granulated sugar
  • 1 tablespoon of Marsala or other liqueur you prefer (alternatively a pinch of vanilla)
  • 2 tablespoons of unsweetened cocoa powder


How to make Tiramisu

First of all prepare the coffee, put it in the fridge to cool.

Then separate the yolks from the whites.

Then whisk the egg whites with 40 g of sugar until stiff. Stop when they are very solid.

Finally, whip the egg yolks with the rest of the sugar. Whip until the eggs are dense, frothy, clear and by dropping the mixture from the spoon, it falls heavily!

Whip the cold mascarpone from the fridge with the liqueur with an electric mixer to make it creamy:

how to make tiramisu

Then pour the egg yolks into the mascarpone, mix gently from the bottom up. Do not worry if the mixture is hard, it is normal, be patient and do not rush, otherwise the mixture will be dismantled!

Always proceed from bottom to top and only when the mixture is blended add the egg whites until stiff.

These too must be slowly blended from the bottom up.

The thick and full-bodied Tiramisu Cream is ready:

tiramisu cream

Assemble the Tiramisu:

First of all, dip each Savoyard from both sides into a bowl in which you have poured the cold coffee and place in a pan, creating a base.

When necessary, cut the ladyfingers with a knife to avoid creating spaces:

how to assemble tiramisu

Then add a layer of mascarpone cream. You can do it with a spoon or with a piping bag with a wide nozzle or without a nozzle:

stuff the tiramisu

Then cover with a new layer of ladyfingers soaked in coffee on both sides, without crushing too much.

Finally add a last layer of cream

Finally, place in the fridge to harden for at least 20 minutes, preferably a couple of hours! Before serving, sprinkle with bitter cocoa!

Here is ready Tiramisu

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In the refrigerator for 1 – 2 days, then I recommend you freeze it!


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the fast, easy and delicious recipe! – Gordon Ramsay’s version

Timballini of pasta

THE Timballini of pasta I'm a first course exquisite and delicious, single-portion variant of the classic timbale of pasta. They are small Pasta flans, in this case made with small pasta, the butterflies, first blanch And seasoned with Ragù, parmesan and bits of smoked provola; subsequently inserted into molds previously lined with pasta brisee and then baked in the oven; where gods will form Timballini of baked pasta in crust! In the end festively decorated with flakes of shortcrust pastry ! They are not beautiful to amaze in moves? And believe me of one goodness extreme! Tasty, streamers, wrapped in this crunchy crust!

Timballini of pasta

There quick and easy preparation! You can use muffin molds or molds from Camille to have them round! In this case I chose the butterflies of pasta Sgambaro, from 100% Italian durum wheat that does not overcook, even if it is such a small format! I am very good and engage perfectly in single-portion shells!

Perfect for special lunches and dinners, to add to the Christmas Menu e New Year's, Easter and others Anniversaries! Prepare them, also i children they will love them!

Discover also:

Tagliatelle in crust (a simple and spectacular timbale of pasta with a woven crust)

Timballini pasta recipe


Preparation Cooking Total
20 minutes 30 minutes 50 minutes


Quantity for 6 people

  • 100 gr of pasta, Sgambaro Yellow Label butterfly shape
  • 200 gr of my Bolognese sauce
  • 2 tablespoons of Parmesan
  • 50 gr of smoked provolone
  • 1 pack of shortcrust pastry (for shells and decorations)
  • 1 egg yolk to complete


How to make baked pasta Timballini

First of all, prepare the condiments following the ingredients and procedure in RAGU '

Then blanch the Farfalline in boiling salted water for a maximum of 2 minutes and drain.

small pasta for timballini of pasta

Here is the direct link to the shop: https://shop.sgambaro.it/ where you can buy butterflies,

using the discount code TAVOLARTE2120 (to write capitalized and all attached)

you will be entitled 20% discount on ALL products Sgambaro e-commerce https://shop.sgambaro.it/

valid for the next 15 days!

Then mix the farfalline al dente with the meat sauce, the grated Parmesan cheese and the provolone in small pieces.

Then roll out the brisée, cut out some discs with a pastry cup and line some muffin molds, making the domes adhere well.

shells for timballini of pasta

Finally insert the filling leaving it open on the surface:

how to make timballini of pasta

Cook at 200 ° for about 30 minutes. Adding aluminum foil halfway through cooking.

In the meantime, make strips of 1 cm with the leftover shortcrust pastry and make bows:

decorations for pasta timballs

Put them back in the fridge immediately.

Then take them out of the oven, take out the flans and turn them upside down on baking paper; brush them with the yolk, apply the bows and brush these too with the leftover yolk:

cook the timballini of pasta in the oven

Finally, put the timballini back in the oven for 5/10 minutes. When they are golden, they are ready to unmold and serve on the table!

Yours are ready Timballini of pasta!

Timballini of pasta

look how delicious they are!

Baked pasta timballs

In anticipation of parties and lunches, you can prepare them the day before and keep them in the fridge ready to cook, it is important that the pasta is cooked particularly al dente!


the delicious original recipe step by step – Gordon Ramsay’s version

Dulce de leche

The Dulche de leche literally "Milk dessert", it's a thick cream And spreadable typical of South American countries. Based on only 3 ingredients: milk fresh, sugar And vanilla ; that thickened for a long time And slowly over the fire congeal into one milk jam creamy, to the taste And texture of caramel toffee! In two words: sensationally greedy!! Ideal not only from spread on bread and rusks, but also for fill pies, cakes, biscuits, make and garnish numerous spoon desserts, ice creams, dessert, but also simply for sweeten coffee! or to be packaged e give as a greedy gift! It will be super appreciated!

Dulce de leche

Like any traditional recipe, there are different versions, I give you it Original recipe of the Dulce de leche treats of my Latin American cooking text.

It is a preparation very easy, you will just need to time available because it takes about 1 hour! The traditional recipe has it that you use the whole milk, but you can use that too skimmed and lactose free! The secret for an excellent result it's slow fire; the milk must caramelize slowly until it browns, but be careful don't let it harden too much! Otherwise it will be difficult to spread it!

In the proceedings you will find all Tips and tricks with step by step photos to get a Perfect dulche de leche, both like soft texture, neither too hard nor too liquid, both like taste delicate! Trust me it will become a drug!

Discover also:

Meringues (how to make them perfect at home in a few steps, with all the tricks illustrated step by step!)

Dulce de leche recipe


Preparation Cooking Total
5 minutes 50 minutes – 1 h About 55 minutes


Quantity for about 300 gr of product

  • 1 liter of milk (whole, skim or lactose-free)
  • 300 grams of sugar
  • 1 tablespoon of vanilla extract or vanilla powder or 1 berry seeds


How to make the Dulce de leche

First of all put milk, sugar and vanilla in a saucepan, all together and heat over low heat.

Turn with a hand whisk constantly until the sugar dissolves.

Always turn constantly and over a low heat. You will see that a foam will form, all perfectly normal, turn and continue cooking

how to make dulce de leche

The situation will not change for the first 35 minutes. you continue to turn constantly on a low flame

Then, little by little you will see that the mixture decrease in volume and congeal into a denser milk:

cook the dulce de leche

Continue to turn over low heat and wait for the milk to brown, it will take 15 – 20 minutes before it cools into a spreadable mixture:

how to get the perfect dulce de leche

But pay attention to the consistency!

If you lift the teaspoon it has to dribble with difficulty, neither go too easily liquid nor stay too still on the teaspoon.

If it is too liquid, keep stirring, if it is too thick add 2 – 3 or even 4 tablespoons of milk and over low heat, stopping when you get the right consistency!

Finally, still hot, transfer the mixture into previously STERILIZED JARS, filling up to 1/2 cm from the edge, closing with new twist off caps.

Then let it cool upside down to room temperature!

In this phase the milk jam will take on the typical shiny, smooth and crystallized consistency!

Yours is ready Dulce de leche

Dulce de leche recipe

Before storing it in the pantry, proceed with pasteurization, i.e. boil it in a pot for about 30 minutes!

This way you can keep it for about 6 months

Finally, remember that once opened it should be kept in the refrigerator where it should be consumed within 2 weeks.


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