Category Archives: Desserts

Torta Della Nonna…Happy Thanksgiving!

Torta della Nonna (Grandma’s Tart), the typical tart from Tuscany filled with custard cream and topped with pine nuts, will be on our table tomorrow to celebrate family, friends and everything we should be thankful for.

Happy Thanksgiving to you and your loved ones from #aqueeninthekitchen 🙏

Panna Cotta Brain…Happy Halloween!

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Tomorrow’s HALLOWEEN and that’s my treat for you all, a delicious brain-shaped Panna Cotta, drizzled with strawberry syrup and served along with mini marshmallows. This recipe is very simple, you’ll only need a brain gelatin mold and lot of heavy whipping cream. To make it tastier and creepier, I’ve inserted in the Panna Cotta a syringe filled with strawberry syrup.

Keep it always simple, scary and delicious.

Happy Halloween from your Queen In The Kitchen and family!

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Photo Credits: Ale Gambini – Maurizio “Otto” De Togni

INGREDIENTS

6 tbsp cold water

6 tsp powdered gelatin

4 cups heavy whipping cream

3/4 cup granulated sugar

1 tbsp vanilla extract

strawberry syrup, to drizzle

mini marshmallows, to garnish

DIRECTIONS

Bloom the gelatin in cold water. Set aside.

In a medium saucepan, combine heavy whipping cream and sugar and heat until bubbles forms around the rim. Add the vanilla extract and gelatin and stir until the gelatin is dissolved.

Remove from heat and pour the mixture into the brain mold. Allow to cool off then place in the refrigerator overnight.

Unmold the panna Cotta it into a plate, drizzle with strawberry syrup and garnish with mini marshmallows.

Tiramisù Truffles

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Tiramisù truffles are an eggless version of the authentic Italian Tiramisù, very simple to make and great for any occasion. Recently I made these mouthwatering truffles during the TV show Taste of Sunrise hosted by Mary Winners on CCN Sunrise and it was a HIT!

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When it comes to Tiramisù, remember to use only SAVOIARDI (Italian crispy ladyfingers) and the best quality ingredients. I personally used Di Stefano cheese mascarpone and it worked beautifully.

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You’ll be amazed by their incredible velvety texture. These tiramisu truffles will completely melt in your mouth.

 

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Photo Ale Gambini – A Queen In The Kitchen

INGREDIENTS

16 savoiardi (Italian ladyfingers)

tablespoons powdered sugar

8 ounces mascarpone cheese, room temperature

1 shot espresso coffee

cocoa powder, to dust

DIRECTIONS

In a food processor, pulverize the savoiardi. Set aside.

In a large bowl, combine mascarpone cheese and powdered sugar. Blend in the espresso then add the savoiardi and mix thoroughly. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.

Shape the mixture into 1-inch balls then roll them into cocoa powder.

Store tiramisu truffles in an airtight container in the fridge.

Remove from fridge 10 minutes before serving.

Happy Birthday & Happy International Women’s Day

March 8th, 2018 …Happy Birthday to my wonderful daughter Angelica and Happy International Women’s Day too. So much to celebrate and to be happy for!!! Here is the cake I baked for the birthday girl, a delicious 8-shaped pan di Spagna (Italian sponge cake) frosted with white chocolate buttercream and garnished with fresh flowers, raspberry macarons, fresh strawberries, chocolate kisses and rainbow candies.

AUGURI!!!!

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Chiacchiere (Carnival Fried Pastries)

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“A Carnevale ogni scherzo vale” (Anything goes at Carnival time).

Carnevale (Italian Carnival or Mardi Gras) is celebrated 40 days before Easter and is the last chance to party before Ash Wednesday and the restrictions of Lent. In Italy we celebrates Carnevale with masquerade balls, goliardic parties and parades showcasing gigantic floats. Children, dressed up in costumes, throw coriandoli (confetti) and stelle filanti (party streamers) at each other and blow party horns and blowouts. The traditional Carnival treats are chiacchiere (fried pastries) and tortelli (fritters). Chiacchiere are sweet crisp pastries, deep-fried, sprinkled with powdered sugar and are known by different names depending on the regions in which they are prepared :

Lombardy : chiacchiere

Bologna : sfrappole

Tuscany : cenci

Rome : frappe

Tentino Alto Adige & Friuli Venezia Giulia : crostoli 

Liguria & Piedmont : bugie

Sardinia : meraviglias

No matter how we call them, Chiacchiere are simply delicious.

Buon Carnevale!!!

…another recipe homemade, simple and delicious included in my cookbook “A Queen In the Kitchen“.

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Available on:

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Amazon.com (US)CA, Amazon Europe: (ITFRESDE) and UK.

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Recipe & Photo by Ale Gambini – A Queen IN The Kitchen

Difficulty : easy

Prep Time : 30 min. + 30 min. to rest

Cook Time : 2 min.

 

INGREDIENTS

2 cups all-purpose flour

2 tablespoons unsalted butter, softened

3 tablespoons granulated sugar

2 eggs

1 pinch of salt

1 shot of Grappa

vegetable oil for frying

powdered sugar, to dust

 

DIRECTIONS

In a large bowl place the flour, make a well then add sugar, butter, eggs, salt and Grappa.

Kneed by hand until the dough becomes soft and pliable. (You can also knead with a stand mixer fitted with the dough hook).

Cover with plastic paper an allow to rest for 30 minutes in a cool place.

Divide the dough in 4 equal parts.

With a rolling pin or pasta machine, roll out the dough 1/8 inch thick.

Cut the dough with a pastry wheel or serrated knife into rectangles 2×4 inch , make 1 or 2 incisions in the middle of each rectangle.

In a large skillet, heat the oil until hot then fry the chiacchiere in small batches until both sides are golden brown.

Drain with a slotted spoon and place the chiacchiere over a serving plate covered with paper towel.

Dust with abundant powdered sugar while warm.

Pandoro Christmas Tree With Chantilly Cream

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The most wonderful time of the year has arrived! Let’s celebrate Christmas with a delicious Pandoro Christmas Tree filled with Crema Chantilly (Chantilly cream).

Pandoro (literally golden bread), is a traditional Christmas sweet bread from Verona that gets the name from its golden color. Pandoro is baked  in a special star-shaped mold and doesn’t contain contain any dried fruits or nuts, unlike panettone.

I made this scrumptious Pandoro with all the attendees at my cooking class BUON NATALE! THE FESTIVE TABLE at the Italian Institute Of Culture Los Angeles. We shaped our Pandoro into a Christmas tree and filled it with delicious Chantilly cream. We also added some hazelnut spread between some layers for a nutty twist. My students and I  decorated the Pandoro with wild cherries in syrup as ornaments, dusted with lots of powdered sugar.

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With this traditional Italian sweet treat, A Queen In  The Kitchen wishes you all a very Merry Christmas, Happy Holidays and a fantastic New Year!!!

BUON NATATLE E BUON ANNO!!!

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Photo credits: Maurizio “OttO” De Togni

INGREDIENTS

1 Pandoro (traditional sweet bread of Verona)

For the Chantilly Cream
16 ounces heavy whipping cream, cold
5 tablespoons powdered sugar, sifted
1 tablespoon vanilla extract

wild cherries in syrup, to garnish

powdered sugar, to dust

 

DIRECTIONS

Slice the Pandoro horizontally in 6 slices (1 inch thick). Prepare the Chantilly cream by whipping the cold whipping cream with a hand or stand mixer. When the cream is almost whipped, add the powdered sugar and vanilla extract and continue to whip until stiff peaks form. Place the whipped cream in a pastry bag with a star tip or plain round tip. Build the Pandoro tree by adding layers of cream between the slices and stacking the slices in order to reproduce a Christmas tree. Pipe more cream on the star points and add wild cherries as ornaments. Dust with powdered sugar.

Fabbri 1905 Giveaway + Millefoglie Amarena Cream And Chocolate Sauce

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I’m thrilled to announce this Holiday Season giveaway, courtesy of Fabbri USA.

Fabbri 1905 is a family-owned company that was founded over a hundred years ago in Bologna (Italy). Today Fabbri 1905 is run by the fourth generation of the Fabbri family and prides itself of the best ingredients for pastries, gelato, semi-finished goods for the food and beverage industry. Fabbri’s world famous Amarena Fabbri is the sour cherry in syrup, known for turning your baked goods and desserts into masterpieces.

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I’ll be giving away a delicious Fabbri 1905 Gift Box containing :

  • 1 Fabbri Amarena Opaline Jar
  • 1 Fabbri Strawberry Opaline Jar
  • 1 Fabbri Amarena USA Jar
  • 1 Fabbri Baba in Rhum Jar
  • 1 Fabbri Amaretto Syrup Bottle (for coffee and desserts)
  • 1 Fabbri Caramello Syrup Bottle (for coffee and desserts)
  • 1 Fabbri Elderflower Syrup
  • 1 Fabbri Hazelnut Syrup (for coffee and desserts)
  • 1 Fabbri Vanilla Syrup (for coffee and desserts)

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RULES TO ENTER

To enter this giveaway simply:

FOLLOW us on Instagram : @alegambinidt @fabbriusa

LIKE  us on Facebook : aqueeninthekitchen fabbri1905usa

Let me know which is your favorite Festive Holiday Dessert in the comment below.

Winner will be randomly selected and announced on December 8, 2017.

Winner will be notified via email.

Prize will be shipped only in the United States (Alaska and Hawaii not included).

You must be 21 years old to qualify for this prize.

Giveaway courtesy of Fabbri USA

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Photo by Ale Gambini – A Queen In The Kitchen

INGREDIENTS

1 puff pastry sheet, thawed

1.5 cups whole milk

6 tablespoons sugar

4 tablespoons unbleached all-purpose flour

6 tablespoons Amarena Fabbri syrup

10 Amarena Fabbri, chopped

powdered sugar, to dust

Fabbri Top Chocolate sauce, to garnish

DIRECTIONS

In a medium saucepan, warm the milk until it starts to boil. Remove from heat.

In a medium bowl, combine sugar, flour and mix. Pour over 4 tablespoons of warm milk and whisk until well combined.

Pour the sugar mixture into the saucepan containing the remaining warm milk an whisk until well blended. Return the saucepan to the stove and cook at low heat, stirring constanly with a wooden spoon until the mixture starts to thicken. Move the cream into a bowl and allow to cool completely. Once cooled, blend in the Amarena syrup. Place it in the fridge to chill.

Prepare the pastry by dividing the puff pastry sheet into 3 equal pieces. Prick all over the surface with a fork then bake in a preheated oven at 400ºF until golden brown. Allow to cool completely.

Layer the puff pastry with the Amarena cream and chopped Amarena between each sheet.

Dust with powdered sugar and drizzle with Fabbri Top Chocolate sauce.

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