Commemorative Bricks Royale House

Puff pastry with black cherry dark chocolate tiramisu

In

'last post I had pointed out that many contests are due, right? One of many is that of Clare and Angela's blog "Sisters in pot " Fabbri cherries on ... and already own them, the old Fabbri cherries, the ones that were always at home when we were little and they used ice cream or upon a good custard, enjoy with some ice or use to prepare a delicious cocktail ... so there 'were always in the pantry and they were beautiful in their jar with blue decorations waiting to be enjoyed at any occasion! They were delicious, sour and sweet at the same time and with that tasty sauce that contained and that was used until the 'last straw! Well, so far I have talked about the past, I remembered ... but now we come to this sweet and sour all Locksmiths' place in our kitchens today are to be savored, just as it was once, in a variety of preparations ... cherries that have withstood the changing times and thus are part of our tradition. It was certainly not easy to choose a recipe to do because there 'was really' s plenty of choice for many desserts can be made with them. In the end the choice fell on a very simple preparation, to everyone, but a delicious taste. We now describe the recipe ...

PUFF THE CHERRY
Ingredients:

A roll of puff pastry fresh egg

a sour taste Locksmiths
2 tablespoons apricot jelly
to taste Method: From
get a square of puff pastry 10 cm per side, cut two sides at a distance of 1.5 cm from the edge and then fold to create an edge higher on only two sides. Prick bottom of pastry, brush the edges with beaten egg and repeat the 'operation until all the dough. Bake in preheated oven at 175 degrees for 20 minutes. After cooking, when they are cold, stuffed with sour cherries and polish Locksmiths the edges with the melted apricot jelly and hot.

With this recipe I participate in the contest "Black Cherry My Love"
      del blog  "Sorelle in pentola"

Vi avevo detto no che era una ricetta semplicissima...non richiede molti ingredienti, solo un pò di pasta sfoglia e le vostre amarene Fabbri!!!

Ultrasonic Fogger Diy

Per prima cosa, buona settimana a tutti!!

Il week end è trascorso con una velocità tale che mi sono ritrovata catapultata a lunedì...I giorni, le settimane e i mesi (per non parlare degli anni!!!) trascorrono così in fretta che neanche me ne accorgo! Sarà colpa della vita frenetica which is now part of us all? Or more time passes and we go ahead with the years and these, running away faster? Well, in addition to my reflection, it is positive or negative, depending on your point of view, is the fact that these days, many contests are dear friends of bloggers to reach the end ... that is one of many Air, his first contest on the mascarpone to which I had proposed to participate, so yesterday I decided to make this tiramisu with a variation that I particularly like the addition of dark chocolate. I know it's the most obvious of cakes with mascarpone, but it was so much that I wanted to do it again and what better occasion than this? Ok I think I've already wasted too much time writing, I have to hurry to post the recipe we would not otherwise because of the times, perhaps you will remember, but will expire at 24.00 between now and then a few hours ... then immediately describe the detailed recipe for you all and Air for you dear ...

TIRAMISU 'DARK CHOCOLATE

Ingredients: (for 8 servings)

500 g mascarpone cheese 5 eggs

5 tablespoons sugar

400 g chocolate biscuits 15

coffee leggermente zuccherato q.b.

4 cucchiai di rum 

granella di nocciole

Procedimento:

Per prima cosa sciogliere il cioccolato fondente in microonde o a bagno maria e lasciarlo da parte. Separare gli albumi dai tuorli, aggiungere a quest' ultimi lo zucchero e montare bene con le fruste fino a che non saranno belli gonfi; incorporare, poco alla volta, il mascarpone e continuare a mescolare per bene fino ad ottenere un composto liscio e solo ora, aggiungere il cioccolato fuso sempre continuando ad amalgamare bene con le fruste. Montare le chiare a neve fermissima ed incorporarle, un poco alla volta,  al composto precedentemente  ottenuto, girando con una spatola dal basso verso l' alto, molto lentamente.

Tagliare i savoiardi a cubettini e bagnarli leggermente con il caffè al quale avrete aggiunto un pò di rum, secondo i vostri gusti. Prendere ora dei bicchieri o delle ciotoline monoporzione e fare un primo strato con i biscotti imbevuti; aggiungere uno strato di crema che avrete nel frattempo messa in una tasca da pasticciere con bocchetta grande, proseguire con altri pezzetti di savoiardi e con un altro strato di crema fino al riempimento del contenitore scelto. Mettere nel frigorifero e, al momento di servire, spolverare con la granella di nocciole.

Non aspettatevi la sofficità della crema come nel classico tiramisù; questo dolce ha una consistenza diversa, more compact due to 'addition of dark chocolate. To me personally, very reminiscent of the classic truffle ice cream and is absolutely a classic revisited to try ... I promise you'll get a nice picture!

With this recipe I participate in the contest pimo Air Cooking

softness ... Mascarpone!

And with this post take this opportunity to wish everyone a good Mardi Gras and to wish all women, young and old as they are, for a happy 8 marzo!! 

Dimenticavo....Voglio anche ringraziare i miei sostenitori (siamo arrivati ben a 50... e chi lo avrebbe mai creduto!!!!), che mi seguono e ai quali mando un bacio virtuale...

FINE DEL POST...stavolta sul serio!!!!

Gal Bladder More Condition_symptoms

Ci sono giorni...

... where everything seems to go wrong and others in which it takes very little and the world smiles at you! Here, I have recently had several days of the first type, but the last week has also seen several of the second: for 3 times, coming home, I had the pleasant surprise of finding something in my mailbox and, well 2 times, it was a totally unexpected surprise! I enjoyed, I smile and even emotion, thank you very much a. ..

Gaia and Aurora: I won this giveaway and the envelope was waiting for has arrived filled with joy!

Roberta : a sweet thought really unexpected!

Thurs: not long ago had posted these creations and I had commented admiring ... (I find them so beautiful that I think I use this photo for the first round of Photo Hunt, "Something elegant" ), so without saying anything, I was one of the nicest surprises that can receive a crafter! ;

Gio and Roberta, with your donation you really touched me! THANKS!