April 15, 2016 by mirnarossi 2 Comments Limoncello cream Limoncello liqueur Cream, made with pasteurized eggs Why is it important to use pasteurized eggs? For your safety, see more here. Ingredients: Almond sponge: 100 g almond flour (or grind almonds) 110 g sugar 100 g egg white Continue reading → Share this:ShareEmailPrintShare on TumblrTweetLike this:Like Loading...
February 8, 2016 by mirnarossi 1 Comment Dried fig, almond, and ricotta cheese tart Ingredients Pie dough 120 g butter (room temperature) 1 egg 100 g powdered sugar 220 g wheat flour pure vanilla essence Filling Continue reading → Share this:ShareEmailPrintShare on TumblrTweetLike this:Like Loading...