Serving size: 4 | Prep time: 20 minutes | Cooking time: 5 minutes Shopping List 12 Savoiardi Vicenzovo Ladyfingers 1/2 cup of water 2 eggs 1/2 cup of sugar 1/2 cup of mascarpone 2 organic, untreated lemons Mint sprigs   Method Grate and juice the lemons. Mix the juice with the water and half of the sugar in a saucepan, heating until the sugar has completely dissolved. Pour into a bowl, add the limoncello and leave to chill. Separate the egg yolks from the whites. Beat the yolks with the rest of the sugar until they become white and frothy, then mix in th ..read more

Serving size: 6 | Prep time: 30 minutes | Cooking time: 0 minutes Shopping List 600g cream cheese 185g sugar 75g mascarpone 150g whipping cream 1 pack of digestive cookies 1 pack of Amaretti  macaroons 150g melted butter 5 yellow peaches 100g caster sugar   Method Blend the digestive cookies and my Amaretti  macaroons, transfer them to a bowl and add the melted butter. Mix well and transfer to a 16-18cm cake mould. Smooth out with a spoon. Let chill in the fridge until set. Place the sugar, cream cheese, mascarpone and whipping cream in the bow ..read more

Serving size: 4 | Prep time: 40 minutes | Cooking time: 0 minutes Shopping List 300 g Savoiardo Vicenzovo Ladyfingers 350 ml raspberry juice 50 ml water 50 g sugar 250 g mascarpone  400g heavy cream 1 spoon grated ginger 50g fresh raspberries   Method First off, take a bowl and start whipping the heavy cream; once it’s set, mix in the mascarpone cheese, sugar and grated ginger. Your cream will be ready when the mixture gets fluffy and airy: use it to fill a pastry bag and store it in the refrigerator for 2 hours. Pour the water and sugar into a ..read more

Serving size: 8 | Prep time: 30 minutes | Cooking time: 0 minutes Shopping List 120g Amaretti  macaroons 4 yellow peaches cut in dices or slices 90g butter 300ml fresh cream 1 lemon 450g lean yoghurt 120g icing sugar 15g sheets of isinglas   Method Melt the butter in a pot over low heat, then allow it to cool. Blend Amaretti  macaroons in a mixer, add the melted butter and mix. Take a 22cm metal ring and put it on a serving dish.  Cover the bottom with blended macaroons and press well using the back of a spoon to form a nicely le ..read more

Serving size: 6 | Prep time: 3 hours | Cooking time: 2 hours Shopping List 120g Amaretti  macaroons 250g plain Greek yoghurt 200g creamy spreadable cheese 30ml milk 8g sheets of gelatine 1 spoon of icing sugar fresh blueberries mint leaves   Method Crumble Amaretti  macaroons in a bowl. In the meantime, soak the sheets of gelatine in cold water for about ten minutes to soften them. In another bowl, mix yoghurt and spreadable cheese with icing sugar. Warm up the milk, wring out the gelatine and add it to the milk. Pour the milk with gelatine in ..read more

Serving size: 6 | Prep time: 5 minutes | Cooking time: 0 minutes Shopping List 65g Bocconcini Puff pastry with Milk Cream     Method Smoothies make a delicious, easy breakfast or snack option. Pair my  Bocconcini Puff pastry with Milk Cream, filled with delicate milk or chocolate cream, with a delicious smoothie: you will add bits of extra sweetness to your break ..read more

Serving size: 6 | Prep time: 5 minutes | Cooking time: 0 minutes Shopping List 125g Millefoglie puff pastry seasonal fruit Sunita Lemon Juice or Sunita Lime Juice   Method Place washed and sliced or diced seasonal fruits in a salad bowl and stir together what you like honey, Sunita Lemon Juice, Sunita Lime Juice or pineapple juice. Adding sugar will not only add sweetness but balance out the acidic bite, but please be cautious about adding it to the mix. Finally, make fruit salad extra special with my Millefoglie puff pastry when you ..read more

Serving size: 8 | Prep time: 30 minutes | Cooking time: 0 minutes Shopping List 400g  Savoiardo Vicenzovo Ladyfingers 4 egg  400g mascarpone 100g sugar 2 cups of Tostadoro coffee 30g cocoa powder 3 tablespoons of sweet Marsala   Method Separate the egg yolks from the egg whites and beat egg yolks with the sugar until creamy. Beat in mascarpone cheese. Beat the egg whites until they form soft peaks and fold it into the mascarpone and egg yolk mixture. Combine Tostadoro coffee and sweet Marsala and dip the Savoiardo Vicenzovo  ..read more

Serving size: 6 | Prep time: 20 minutes | Cooking time: 0 minutes Shopping List 18  Savoiardo Vicenzovo Ladyfingers  3 egg yolks 250 g of mascarpone A half-litre of fresh cream 50 g of chopped pistachios 50 g of pistachio cream 1 glass of milk 1 small glass of Marsala wine   Method Beat egg yolks and sugar, then add the mascarpone cheese and blend the mixture until you will obtain a quite stable cream. Whip the cream in another bowl. Blend the two mixtures delicately and let them stand in the refrigerator for 30 minutes. Divide the mascarp ..read more

Serving size: 6 | Prep time: 45 minutes | Cooking time: 20 minutes Shopping List 400g chopped strawberries 400 g Savoiardo Vicenzovo Ladyfingers 500g mascarpone 300g sugar 4 eggs whipped cream to taste   Method Blend 300 g of strawberries with 150 g of sugar and ½ litre of water. In a pan, bring to the boil the mixture you just made, cook on medium-low for 20 minutes and let it cool. To make the cream mixture: In a medium bowl whisk together the rest of the sugar and egg yolks until combined (approximately 1 minute) then add mascarpone, beat until t ..read more