2 medium tortilla breads
1 large apple peeled and cut in cubes
25 gr sugar
Pinch of cinnamon
1 small cube butter
Vegetable ion for frying
Icing sugar for dusting
On non stick sauté pan fried the apple cubes with butter. Dust with sugar, cinnamon powder and drops of water.
Leave to cool and drain in case of excess liquids.
Warm the tortilla bread in pan without any liquids, add the apple mixture and roll the tortilla like “spring roll”.
Heat the oil in small casserole and deep fried the pies until to get a nice golden brown color.
Take out from oil and leave the pies on paper to dry for little. Cut each in two pieces.
Dust with icing sugar and serve with berry sauce, ice cream and some fresh cream.
Ingredients tart paste:
200 gr flour (00)
120 gr unsalted butter
1/5 tea spoon salt
40 gr sugar
Firstly start by mixing well the butter with flour, salt and sugar.
Add the egg and mix well.
Leave the dough to rest, cover with cling film and put it in the fridge for a while.
Open the dough to become thin “fyllo”pastry, cut in a metal base size for tarts and carefully put it in a tart mold.
With a fork make some holes in the paste and cook them in pre-heated oven on 180c until get a light golden color.
Leave the tarts to cool, remove from molds and fill up with chocolate mousse.
Ingredients chocolate mousse
200 gr dark chocolate brake in pieces
1/3 tea cup full fat milk or fresh cream
2 egg yolks
4 egg whites
2 soup spoons unsalted butter
½ soup spoon gelatin powder
2 soup spoons sugar
½ tea spoon vegetable oil
1 soup spoon liqueur or cognac (kahlua, Tia Maria)
1 vanilla sugar powder
Firstly soak the gelatin leaves in little cold water.
In a large stainless steel bowl put the chocolate with butter and make a “bain-marie” mixing occasionally until became a nice mixture. By the time that chocolate is melt remove the bowl from the Bain Marie.
In clean bowl whisk the eggs on top of Bain Marie again
Warm the milk or cream in small casserole and dissolve the wet jell tine.
Mixed milk and egg yolks in a bowl and add the chocolate. Whip the mixture until cold.
Blend the egg whites in mixer until become meringue. In the mid time add the sugar, vanilla and liqueur.
At this stage combine the egg mixture with chocolate mixture with spatula slowly.
Fill the tarts and garnish with berries.
4 egg yolks
1 ½ soup spoon sugar
200 gr cheese “mascarpone”
2 soup spoons cognac
1 tea spoon liqueur “Amaretto”
2 gelatin leaves dissolved in cold water
Chocolate sponge or Savoyard biscuits
Strong flavored coffee
¼ lt fresh cream
Whisk the egg yolks on top of bain-marie.
Add the sugar and vanilla and keep whisking until mixture start to get white and smooth texture.
Add the half cognac and all “mascarpone” cheese. In another other bowl whisk the fresh cream with icing sugar and keep in fridge for a while.
Warm the coffee together with rest cognac and drizzled the chocolate sponge or the biscuits.
Plaice the sponge in round dish.
Add the soft gelatin in egg mixture and mix very well.
Mix together the two mixtures and cover the sponge with spatula.
Garnish with cocoa and decorate with your imagination.
Keep cool tiramisu in fridge for 2-3 hours.
Ingredients sesame biscuits
125 gr sugar
65 gr flour
65 gr white and black sesame seeds
65 gr unsalted butter
65 ml fresh orange juice
Zest from half lemon
Mix all the ingredients until the mixture become a paste.
Open in a very thin “fyllo” and cook in pre heated oven 180c for 12-15 minutes.
While the mixture still hot, give a shape to the “fyllo” and leave to become cool.