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Cake in a glass

Cake in a glass

Separate the egg whites from the yolks. Mix the yolks with the sugar until it becomes a cream. Add the egg whites mixed with essence and cocoa, flour and baking powder. Mix them for another 3 minutes together and turn them into a wide tray (I used the stove tray) lined with baking paper. Bake until it passes the toothpick test. Then let it cool

Melt the tablespoon of butter and add it over the sachet of nescafe dissolved in the tablespoons of milk. Homogenize and add over the whipped cream mixed with a spoonful of cappuccino.

After the countertop has cooled, we syrup it lightly on the entire surface. Let the syrup simmer for a few minutes and start cutting circles from the counter with a glass.

We start to put in glasses-a row counter-cream-counter-cream and at the end we add a little blackberry jam.

Chocolate dessert by the glass

Whenever I have little free time I like to "play" in the kitchen. Butter, cream or chocolate are rarely missing from my house, so this game often becomes a decadent dessert. This time we chose chocolate and dulce de leche for this dessert in a glass that also bears an interesting name & # 8211 verrines & # 8211 and offers countless possibilities to combine creams, mousses, jellies and countertops. Find leche dulce in large stores or do it according to the instructions below. From these quantities you get 6-7 glasses.

For the chocolate crunch you need: 80g cold butter, 140g white flour, 20g cocoa, 20g powdered sugar, 1 pinch of salt.
Put all the ingredients in the bowl of the food processor and beat until you get a sandy mixture. Spread the mixture in a pan and bake at 180C for 10-15 minutes.

For the dulce de leche mousse you need: 1 can of sweetened condensed milk, 200ml of whipped cream, whipped cream and 2g of gelatin (plus 10ml of cold water).

Make a small hole in the center of the top of the condensed milk can and place the can in a bowl. Add water to cover 3/4 of the can and simmer for 4-5 hours, adding water to the pot as it evaporates. It's ready when you see that the condensed milk coming out of the hole made earlier is the color of caramel. To make the mousse, let the dulce de leche cool completely. Hydrate the gelatin in cold water for 10 minutes then melt it on a steam bath. Mix the gelatin with the dulce de leche then incorporate the whipped cream. Pour the mousse evenly into the glasses and let it cool for 30 minutes. Cover this mousse with a layer of crispy chocolate.

For the chocolate mousse you need: 250ml liquid whipped cream, whipped cream, 180g dark chocolate (60% cocoa), melted, 2 egg yolks, 40g sugar, 25ml water, 2g gelatin (plus 10ml cold water), 2 tablespoons rum.

Hydrate the gelatin in 10ml of cold water for 10 minutes.

Mix the sugar and water in a small bowl and put on the fire. Boil for 2-3 minutes until the sugar is completely dissolved and you get a syrup. Meanwhile, start mixing the yolks, then pour the hot sugar syrup into a thin thread and continue to mix until the yolks double in volume and light in color.

Melt the gelatin and incorporate it into the yolk cream, then add the rum and melted chocolate. Allow the mixture to cool then incorporate the whipped cream. Pour the mousse over the chocolate crisp and leave to cool for a few hours. Decorate as desired.

2. Lavazza E-Tonic

Lavazza E-Tonic

This Tonic Espresso is a reinterpretation of the famous Gin Tonic. Lavazza created his own version, calling it E-Tonic and replacing gin with espresso, to which he added juniper berries and ginger sticks.

10/15 ml espresso
100 ml tonic water
5 ml syrup
4 juniper berries
2 ginger sticks
Ice cubes

Put ice cubes in a large glass
Add the syrup and tonic water, then mix
Garnish with ginger and juniper berries
Easily add espresso
Put two straws and serve.

Replace the coffee cup with a cocktail glass and add milk foam with ice cubes. Enjoy your coffee by trying new combinations or add a splash of coffee to classic drinks. "Coffeetails" can be a refreshing drink on a hot day or one in the evening, with good company. But why can coffee be good and cold?

“When you use coffee in cocktails, you can create intense sensations, as the coffee adds an extra experience to the perfume and flavors. The intense aroma of the coffee and the bitter notes combine very well with a sweet cocktail containing liqueur or syrup. Coffee is ideal for highlighting all the nuances of a cocktail that, however, does not have to contain alcohol, liqueur or syrup for it to make a delicate difference. Serve a coffeetail for dessert or as a perfect finish for a pleasant dinner, complemented by a drink and a coffee at the same time & # 8221, explains Francesco Viarizzo, Manager at the largest coffee school in the world, Lavazza Training Center in Turin.

At the center, he teaches the barista around the world the multiple techniques of using coffee. The center is the place where the Italian company has accumulated 125 years of experience. Here the activity of coffee specialists from Lavazza is based on a complete curriculum, able to provide in-depth and detailed knowledge: from plant to cup, covering botanical aspects, production processes, equipment for making espresso and methods of preparation.

An unusual cake with an extraordinary taste - worth a try!

We present you a special chocolate cake, which will pleasantly surprise you with its taste and texture. This cake is very moist, tasty and flavorful, it can be served for breakfast or as a snack during the day with your favorite tea or flavored coffee.

It is very easy to prepare, it is simple, and the result is impressive. It is best to leave the cake overnight to soak the syrup well. Enjoy it with your loved ones!


-4 tablespoons cocoa tip

-1 tablespoon baking powder

Method of preparation

1. Put the milk, sugar, oil and cocoa in a bowl. Mix all the ingredients with the mixer.

2. Divide the mixture into two parts.

3. Set aside: 2 eggs, vanilla sugar, flour and baking powder. Mix well with the mixer.

4. Grease a baking tin with butter, pour the mixture containing flour and bake in the preheated oven at 180 degrees for 20-25 minutes. Take the toothpick test.

5. Remove the cake from the oven and pour the other mixture over it in the form.

6. Allow the cake to cool, then cut it into pieces. If you want you can leave the cake overnight and serve it the next day.

The profiterole donuts are filled with cream. The rest of the cream is mixed with the fruit. Cream mini choux filled with vanilla cream and whipped with ice cream and natural cream. You will prepare profiterole with vanilla cream and caramel sauce, a cool dessert, accompanied by a cup. Cheesecake with strawberries by the glass & # 8211 RECIPE BOOK Desserts. Cake Recipes, Dessert Recipes. The result is delicious and I really recommend you try this recipe at home. Pancakes & rdquotrei glasses & rdquo - the thinnest!

A cheesecake with profiterole is definitely more appealing than a simple one. And from the quantities in this recipe, there are a few extra choux stuffed for snacking. Then I added a small glass of milk and 3-4 tablespoons of rum. Aug Cream by the glass with limoncello, peaches and amaretti, a summer dessert. Ingredients: flour, eggs, vanilla cream, chocolate, natural cream. After incorporating the eggs, the composition is poured into a pouch and the profiterole donuts are formed like pennies.

Panna cotta with strawberries by the glass. Strawberry and Whipped Cream Dessert, Baked Apple Dessert with Ice Cream. Any holiday is incomplete without a slice of cake and a glass of champagne.

How many times have you looked for the original, authentic recipe. D How is this grape cheesecake by the glass, which I made on. Sweet and fragrant moments: Diploma with peaches and kiwi & # 8211 by the glass. Mini cake stripped of chocolate, cream cheese with butter, and raspberries. In a cup or in a bowl we put two donuts, vanilla ice cream and whipped cream.

Glaze with melted chocolate and finally put a Finetti stick. Rating: 4.4 & # 8211 10 votes & # 8211 1 hour 10 min. Dietary dessert recipe by the glass… why?

Mille Feuille cake with profiterole. It is a homemade cake recipe that responds with & bdquo present!

Fanta la Pahar cake

Fanta la Pahar cake
is a quick version of the classic Fanta cakes . I recommend trying it especially during the summer because the recipe does not require baking, it is prepared quickly and is delicious in this version as well. Fanta la Pahar cake it's a quick dessert. Maybe you are interested in another fast version, namely Fast Fanta Cake .

Ingredient Cake Fanta la Pahar :
1 kg of sweet cheese
200 gr powdered sugar
250 g Rama margarine (cube, or butter)
750 ml Fanta juice (orange or lemon)
2 sachets of vanilla pudding (or lemon)
1 pack of champagne biscuits

Prepare the Fanta Cake by the Glass :
The cheese together with 200 gr of powdered sugar is mixed and 250 gr of Rama margarine (or butter) is added, previously foamed with 2 tablespoons of powdered sugar. Cut the champagne biscuits into 3 or 4 pieces, place them in glasses on top, put 2-3 tablespoons of cream cheese (or according to the size of the glass used, you can put more spoons if you want) and start preparing the gelatin that we will pour. on top of the cream cheese.

Preparation of gelatin Fanta la Pahar Cake :
Mix the 2 sachets of pudding with 2 tablespoons of sugar and gradually add 750 ml of Fanta juice (orange or lemon), and boil this mixture until it thickens. The gelatin thus obtained is left to cool a little, taking care not to clot and then poured over the cream cheese. Leave to cool and then serve. I decorated it with candied fruit on top but you can just as well serve Fanta Cake with a glass of whipped cream…

What ingredients do we use for the glass of orange cheesecake recipe?

Cups for 4 glasses of cheesecake

  • For the base:
  • - 100 gr biscuits with cocoa
  • -50 gr butter
  • For the cream:
  • -200 gr cream cheese
  • -250 gr cream for whipped cream
  • -5 tablespoons sugar
  • -vanilla essence
  • For decoration:
  • -one orange
  • -30 gr pistachio
  • -30 gr hazelnuts
  • -grated chocolate
  • -Orange jam

Method of preparation

For the beginning we will prepare the cream and for this we will beat the egg with the sugar and the flour until we obtain a homogeneous mixture. Add the grated orange peel and the squeezed orange juice. Pour the milk, whipped cream and mix well.

Pour the cream obtained in a not very large pan, put it on the stove over low heat and let it boil, stirring constantly so that it doesn't stick. Keep it on the fire until it no longer sticks to the walls of the pan and then take it off the heat and keep stirring until it cools down.

After making the cream, let it cool, and in the meantime take 3 glasses of wine or water with your foot, break the biscuits into 3 or 4 pieces so that you can place them better and then soak them in coffee and put a layer of biscuits, then one of cream, we repeat the operation once more, and on top we put whipped cream over which we will grate the chocolate.

Dessert with fruit by the glass

Here is a new recipe for our Contest sent by Elenita: Dessert with fruit by the glass. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

400 gr berries
50 ml liquid cream
400 gr something fine with sour cream
100 gr powdered sugar
2 lg apa
3 lg of sugar

Method of preparation
In a bowl we will put the two tablespoons of water and the 3 lg of sugar we will simmer to form a syrup, after which we will add the fruits that we will leave for 10 minutes on low heat without mixing through them only we shake the pan little by little until the composition looks like a jam. We take it off the stove and let it cool.
We beat the whipped cream with a mixer until it became firm, we rub the cream cheese with the powdered sugar if we want according to everyone's taste we can add a few spices like vanilla. We mix the whipped cream with the cream cheese.
We get an aerated cream, we start to assemble the dessert in glasses. A tablespoon of berries on the bottom of the glass of cream cheese and berries again.

How to serve
Serve the dessert with fruit by the glass immediately or we can keep it in the fridge until serving time.