The following post was originally featured on Always Order Dessert and written by Alejandra Ramos, who is part of POPSUGAR Select Food. My husband Eugene is in a cake club at work. He… Continue reading
See on Scoop.it – Marcello’s Kitchen ROSE COCONUT SEMIFREDDO 1 1/2 cup cold heavy whipping cream (35%) 1/4 cup rose syrup (see above) 1 cup fresh chemical-free rose petals6 egg yolks 1/2 cup… Continue reading
See on Scoop.it – Marcello’s Kitchen Ingredients – 150 g flour – 70 g of sugar – 50 g lard (in supermarkets or in the absence of butter) – 1 egg + a… Continue reading
See on Scoop.it – Marcello’s Kitchen CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some… Continue reading
See on Scoop.it – Marcello’s Kitchen There is something mesmerizing about chocolate ganache. When I made it the other day, I fell into a kind of trance. Dark chocolate and warm cream slowly… Continue reading
SUNDAY’S KITCHEN celebrates Domenica’s birthday with this simple and delicious cake. A delicate Pan di Spagna (sponge cake) filled with crema pasticcera (pastry cream) and wild strawberries. Preparation time: 1 hour INGREDIENTS (one 9 x 3 inch round cake pan /… Continue reading
Marcello’s Kitchen Ma’moul are Arabshire’s “other” sweet – well, I mean, everybody knows paklava, but these little datey, nutty pastries are not perhaps quite as familiar. In my ignorance, I used to regard… Continue reading
Via – Marcello’s Kitchen This plated dessert consists of crumbled graham cracker crust, key lime mousse, meringue, finger lime and rhubarb gelee. The dessert is light – sweet yet tangy, but you get a… Continue reading
Via Marcello’s Kitchen I also have found something completely new to me – finger lime. Mia at the vegetable vendor Grönsakshallen Sorunda was kind enough to introduce me to this fantastic fruit when… Continue reading
Via – Marcello’s Kitchen Persimmon is a most understood fruit. Those who “hate” persimmon probably do so as a result of a confusion between fuyu and hachiya varieties. If you attempted to eat an… Continue reading
