Recipes


	Tiramisú with Vicenzovo Ingredients for 6 servings Vicenzovo 400g lady fingers Mascarpone 400g (Italian cream cheese) 4 eggs 100g of sugar 2 cups of Tostador espresso or very strong black coffee 30g of cocoa powder
	Preparation Beat the egg yolks with sugar until thick and foamy. Whisk in mascarpone and fold into the stiffly beaten egg whites. Line a rectangular dish with half of the VICENZOVO dipped into TOSTADOR coffee and spread over half of the mascarpone cream. Top with a second layer of dipped VICENZOVO and mascarpone cream. Sift cocoa powder over the whole surface. Refrigerate until serving time.
Amaretti d'Italia Cream Cups Ingredients for 6 servings Amaretti d'Italia 200g Vicenzovo Lady Finger or Millefoglie d'Italia puff pastry Pastry cream: 3 egg yolks milk 0.5l sugar 100g flour 70g a pinch of salt lemon peel
Preparation Whisk egg yolks, sugar and flour together; pour in part of the milk in order to obtain a smooth cream; add salt, grated lemon peel and the remaining milk. Cook over moderate heat and bring to boiling point for 3-4 minutes, whisking all the while. Cook until thickened. Set the cream aside to cool Add finely crushed AMARETTO d'ITALIA to the cool pastry cream and mix well. Distribute the cream in some custard cups and garnish with VICENZOVO or MILLEFOGLIE d'ITALIA

		"DIPLOMATICA" WITH MILLEFOGLIE D'ITALIA Ingredients for 6 servings Fresh cream 200g VICENZOVO 100g lady fingers MILLEFOGLIE D'ITALIA 175g puff pastry AMARETTI D'ITALIA 50g cherry liqueur (or others) Pastry cream: 3 eggs sugar 100g flour 80g milk 0.5l lemon flavour (or grated lemon peel) vanilla flavour a pinch of salt
		Preparation Whisk egg yolks, sugar and flour; pour in part of the milk in order to obtain a smooth cream; add flavours, salt, grated lemon peel and the remaining milk very slowly in order to avoid clots. Cook over moderate heat and keep mixing until thickened. Chill it in the fridge. Whip the fresh cream and carefully mix it with the cold pastry cream. Add some crushed AMARETTI D'ITALIA. Line the bottom of a plate with MILLEFOGLIE D'ITALIA and pour part of the cold pastry cream. Cover this cream with VICENZOVO, previously moistened with liqueur. Then, cover with some pastry cream and top with MILLEGOGLIE D'ITALIA. Cover the whole cake (top and sides) with the remaining pastry cream in order to stick the crumbled remaining MILLEFOGLIE D'ITALIA. Dust the cake with icing sugar and decorate with chocolate chips.