Hello Limassol!!!

Hello!Today is my first day in Limassol!I am staying at Four Seasons Hotel with my cousins,my nephew and my uncle and aunt!

Here's our hotel!It's amazing

My cousin Maxim

Then we went to a Chinese restaurant. We enjoyed it so much!

Me with a nice local waitress

As you see i'm a kinda fan of asian food too

This dessert which i found amazing was a real mastership...

So, this was my first day here:)

Bye!My Chocolate Novelty!!!

Authentic Tiramisu recipe

Hello!A sweet post today!How to cook a really tasty tiramisu?

Let's go!

For 8 servings you'll need:

Sugar 120 g + 2 tbsp for the coffee

6 medium eggs

Mascarpone cheese 500 g

Cocoa powder to taste

Coffee as needed for soaking the Ladyfingers

Chocolate flakes to taste

Ladyfingers 400 g

 

First, prepare enough coffee to soak the ladyfingers, pour into a bowl, sweeten to taste and let it cool. Beat the egg yolks with half of the sugar until you have a pale and fluffy mixture. Then beat the mascarpone cheese (not for too long) with an electric beater (or with a wooden spoon) to get a lump-free mixture and beat in the resulting egg and sugar mixture.

Now beat the egg whites with a pinch of salt until stiff, add the remaining sugar and, with a wooden spoon, fold them little by little into the mascarpone and yolk mixture, now you have the custard for your tiramisu.

Line up the ladyfingers in a casserole dish and soak them with the coffee, they should be soaked yet not soggy. Coat the soaked ladyfingers with a layer of custard, levelling with a rubber spatula.

Sprinkle the unsweetened cocoa powder all over. Then lay the second layer of ladyfingers: if you've lined them up vertically in the first one, remember to go horizontally in the second one, and vice versa. Top with the remaining custard levelling with the spatula. At this point, generously sprinkle your tiramisu with cocoa powder and add a handful of chocolate flakes. Place your dessert in the fridge to set for a few hours and... enjoy!

Bye!!!My Chocolate Novelty!!!

Grape mood

Hello!Today I tried a new recipe;)It is grape focaccia,a kind of Italian pastry.We enjoyed it so much and I decided to share with you!Sure you would like to see the recipe and try to bake it!Here we go!!!

For filling:

Sugar 100 g

Black grapes 800 g

Olive oil extra virgin 8 tbsp

For the bread dough:

Flour 500 g

Water 300 ml

Yeast 12 g (fresh)

Malt (or honey, sugar) 1 tsp

To prepare the grape focaccia, begin by making the bread dough: dissolve the yeast (1) and the malt (2) in a little lukewarm water (taken from the total amount needed), mix and let it rest for a few minutes. In a stand mixer fitted with the dough hook, combine the sifted flour with the yeast and malt mixture (3)

and start beating, adding the remaining water in a thin stream (4). When it forms a smooth and soft dough, transfer to a floured pastry board and knead quickly with your hands (5). Form into a ball, place in a bowl, covered with cling film (or with a clean, damp cloth) and let it rise for a couple of hours in the turned off oven, with the light turned on: it should double in volume (6).

When the bread dough has risen, return to the mixer and beat for another 5 minutes, adding ¼ cup (50 g) of sugar and 4 tablespoons of oil (7) (if you prefer, you can knead by hand). Now wash the grapes under cold running water (8) and remove from the stems (9).

Divide the bread dough into 2 parts and roll them out with a rolling pin to a thickness of ½ inch (1 cm) (10). Brush a 12x15-inch (30x40 cm) baking pan with oil (11-12);

place the first sheet of dough on the bottom of the pan, top with half of the grapes (13), sprinkle with a tablespoon of sugar (14) and drizzle with extra virgin olive oil (15).

Now place the second sheet of dough on top (16), add the remaining grapes, then sprinkle with sugar (17) and drizzle with the remaining olive oil. Bake your grape focaccia in a preheated oven at 350°F (180°C) for 50-60 minutes (18); once cooked, let it cool and serve sliced.

I took the recipe from Giallo Zafferano app, I find it really exciting and very useful!

More sweet inspiration...

Bye!My Chocolate Novelty!