This area is dedicated to the best recipes of our clients and of our foodblogger-friends.

Just send us your recipes, illustrated by nice pics, and we will be happy to evaluate and, eventually, include them in this section

Basmati rice with crispy vegetables


For the rice:

1 portion of basmati rice
Extra virgin olive oil

For the dressing:

50gr carrots
50gr zucchini
50gr onion
50gr gren pepper
50gr yellow pepper
50gr tomatoes
20gr pine nuts
20gr sliced almonds
olive oil with pimento


For the basmati rice:

Wash the rice in running water and put it in a bowl full of water, mix many times by hand and drain it. Repeat this procedure until water is almost crystal clear. Leave in clean cold water for at least 20 minutes. Drain and leave it in the drainer until when starting to cook (which might not necessarily be immediately).
Bring water to boil. Add the rice and let it cook for 6-7 minutes covering with a pot protected by a dry cloth with the sides upward (so that the cloth stays between the pot and the lid). Once cooked, mix it, cover and let it rest for at least 10 minutes.
Cool it down on a board, by stirring it with a fork and adding a generous anount of oil.

For the dressing:

Wash and clean all the veggies. In a pan, slightly fry the onion with the oil, add the other veggies except for the tomatoe, and add pepper. Cook them crunchy, add salt and curry. Add the pine nuts and the sliced almonds. Cool down properly, add the tomatoes and the rice.


Recipes with Lunch box Enjoy Ater: Basmati rice with crispy vegetables

Cake Diabella 2

Ingredients for a 20cm Ø cakepan (5cm h):

For the cocoa biscuit:

90gr egg yolks
90gr wheat flour
22,5gr bitter cocoa in powder
135gr egg albumen
110gr caster sugar

For the Bavarian cream

150gr whole milk
60gr egg yolks
26gr sugar
139gr white chocolate
60gr hazelnut paste
4,5 isinglass
375gr whipped cream

For the fudge (ganache)

195gr chocolate
195gr fresh cream

For the finish touch:

Toasted nuts
Spray cocoa butter

For the decoration:

100gr dark chocolate
30gr white chocolate
3gr 95°C alcohol
1gr edible gold in powder


For the cocoa biscuit:

Heat up albumens and sugar at 40°C and beat until the result is a stable but bright meringue. Manually add the yolks and the sifted powders and blend with down /upwards/ downwards movements. Put the compound in a flat oven pan covered by non-grease paper and cook in convection oven at 240°C for approx. 5 minutes. Cool down, get rid of the paper and cut in a circle that has to be 2cm smaller than the final cake.

For the fudge:

Heat up the cream in a pot, add the chocolate then mix until fusion. Mix with the beam mixer. Pour on a 18cm ring lined with aluminum foil, add some nuts roughly chopped by knife and freeze.

For the Bavarian cream:

Hydrate the gelatin in cold water. Chop the chocolate with a knife. Boil the milk. Mix the yolks with the sugar. Add milk to the yolks, put on the flame again and cook until 82-85°C. Add the squeezed isinglass, then add the white chocolate and mix until complete fusion. Finally add the hazelnuts paste. Have it quickly cool down in a bain marie of water and ice and store in the fridge until it reaches a temperature of 4°C.
Add a small portion of whipped cream to get the compound more fluid, then add the remaining whipped cream by mixing down upwards, to avoid unwhipping it.

Final procedure:

Put the biscuit in a ring coated with acetate. Pour the Bavarian cream in a sac à poche without nozzle. Add by beginning from perimeter of the ring in order to properly fill it in, then proceed with an even layer to cover the biscuit. Add another layer on the perimeter with the Bavarian cream. Insert inside the fudge disk. Close by covering with another layer of Bavarian (always from outside towards the inside). By means of a spoon frizz the surface by creating small “waves” of cream. Store in the freezer and deep freeze.

For the decorative plates:

Melt the colorant in alcohol and blend with a brush. Spill some colour on some greaseproof paper. Temper some white chocolate (I melt two/thirds in the microwave until reaching 42/45°C – then I add the remaining third, mix, quickly heat up in the microwave reaching 29°C. If you get the wrong temperature, you will have to start from the beginning), put it in a cone made out of greaseproof paper, and create the decoration with the gold dust.
Crystallize the chocolate in the freezer, meanwhile temper the dark chocolate (same procedure as for white chocolate with the difference that I first reach 50°C and then 31°C). Pour the chocolate on the piece of paper where the white chocolate has hardened and mould it with a spatula by covering all the surface of the paper. Semi-harden the compound for a few minutes and – just prior to the chocolate becoming completely hard- cut the chocolate with a knife, creating small square pieces.
Store in freezer and let it harden completely. Then use these chocolate pieces for decoration.

For the finishing

Take the cake from the pan, sprinkle thoroughly with cocoa powder. Decorate with sponge cake cubes, some ganache poured at random and some minced hazelnuts. Add the tempered chocolate pieces along the sides, by using the neutral gelatin as glue.


Recipes with cake carriers Enjoy Ater: Diabella cake

Elegant Cake

Ingredients for a Ø 20 cm cake pan (6 cm h):

For the grapefruit and white chocolate Bavarian cake:

260 gr pink grapefruit fresh juice (obtained by squeezing the fruit)
48,7 gr caster sugar
130gr egg yolk
11,7 gr powder gelatin
227,5 gr white chocolate
1,3 gr pink grapefruit peel
487,5 gr fresh dairy cream

For the bitter liqueur frost (I reduced original doses by 30%):

70 gr bitter liqueur
175 gr Asti's Moscato
35 gr water
105 gr caster sugar
12,6 gr powder gelatin

For the crispy bottom (I reduced original doses by 60% original):

120 gr of almonds in liquid paste (not marzipan but almond paste for ice cream, obtained from 100% almonds, without added sugars)
56 gr corn flakes
40gr white chocolate

For the almond biscuit:

87,5 gr eggs
61,2 gr almond flour + 61,2 gr of confectioners' sugar
17,5 gr rice flour
7 gr butter
115,5 gr albumen
28 gr caster sugar

For the pink grapefruit soak:

75gr fresh pink grapefruit juice
37,5 gr liquid sugar

For the topping:

150 gr white chocolate
to cook's discretion: pink grapefruit and neutral gelatin


For the bitter liqueur frost:

hydrate the gelatin in cold water. Heat up water and sugar until melt, then remove from flame and stir with the hydrated gelatin. Mix to melt. Add the bitter liqueur and Moscato wine then mix.
Choose if slowly pouring in a 2-cm-smaller-cake- pan or arranging a 2-cm smaller-steel ring by lining it with aluminium foil. The frost is rather liquid and without these tricks would tend to badly spread.
Pour and and freeze for a few hours in the deep freezer.

For the almond biscuit:

Pour the albumen and the sugar in a mixer bowl and slow beat them until soft peaks form. Put aside.
Pour the almond flour and the confectioner’s sugar with the whole eggs in a bowl and manually whisk. Add the flour and mix with care. Melt the butter and – when still luke warm – vigorousely add to the compound in order to add air to this rather liquid ingredients. Add the beaten albumen and mix gently and methodically with a spatula with bottom-upward movements.
Pour on a greaseproof paper and lay down the pastry in a 1 cm tall layer by evening it carefully with an angle-spatula.
Cook in the oven at 220°C for 8 minutes

For the pink grapefruit and white chocolate Bavarian cake:

Hydrate the gelatine in cold water, cut the white chocolate into little chunks.
Heat up the grapefruit juice in a saucepan. Mix the egg yolks with the sugar and add to the hot juice.
Cook on low flame until 82°C by continuously mixing, just like a normal English cream. Add the chocolate, mix with care and add the gelatin and the grapefruit peel.
Bain-marie with water and ice to allow the compound to cool down to 30°C. Add the cream and put it aside.

For the crispy bottom:

Melt the white chocolate, add the almond paste and the corn flakes. Lay the crispy mixture down in a 0.5 cm thck layer, taking care in avoiding that the compound touches the outer ring of your pan, but stays 1 cm away.

For the pink grapefruit soak:

Just mix the two cold ingredients.

For the final step:

Pour the Bavarian cream in the sac-à-poche slightly cutting the edge. Add the Bavarian cream around the crispy base, than add half of the compound. Even with a spatula.
Insert the almond biscuit in the center. Wet with the soak. Add more Bavarian cream by filling the outer ring. Add the liqueur frost. Freeze carefully for 4-5 hours.

For the decoration:

Melt the white chocolate by micro-wave or bain-marie by reaching 40-45°C then spread on a marble board or by insemination technique (i.e. by adding chocolate at room temperature) allowing it to cool down to 27-28°C, heat up for a few more seconds up to 29°C.. Then pour the chocolate on a paper-cone, cut the point, squeeze the chocolate in strips on a piece of greaseproof paper and, prior to its becoming stiff, add some grapefruit peel. Once the white chocolate is completely hard, delicately lift it up from paper and use it to decorate the cake or store it in the fridge until when you use it. (I have tempered by using the method of Mycryo cocoa butter, i.e. in powder. I melted the chocolate, when reaching 33-34°C I added the cocoa butter and mixed. When cooled down to 29°C I used the chocolate).

For the topping:

Take the cake out of the cake pan. Polish the top and sides with a neutral geltin. Decorate the surface with the peeled pink grapefruit slices then add the white chocolate grates and the pink grapefruit peel.


Recipes with thermal carriers Fresh and Carry: Torta Chic

Sfumature di gusto in giallo (Hues of flavour in yellow)


We thank the authors and Ulrico Hoepli Editore for the kind co-operation and for the interest in our products.


Sfumature di gusto in giallo edito da Hoepli

Yellow-rice-au-gratin pie

600 grs rice Carnaroli
2 medium eggs
250 gr mozzarella cheese
250 grs fine peas
meat or vegetable broth
½ glass white wine
1 sachet saffron
15 grs butter
1 spoonful extravirgin olive oil
40 grs of grated parmesan cheese

How to proceed:
Prepare the broth and keep it very hot. Take an appropriate pan, melt and heat butter together with oil. Pour the rice and get it to shine and flavour for a couple of minutes. Steam with the wine and proceed until rice is ready, by adding some broth from time to time, when needed. Then add salt and pepper.
Meantime cook the peas in little water, then drain and leave them to cool Slice the mozzarella cheese. Dissolve the saffron in a little broth and add to the rice a few minutes before it’s ready. Take off from fire and add some grated cheese, then stir. Whip the eggs and add 1 ½ to the rice by carefully blending Spread butter all over the Enjoy stoneware baker and cover with greaseproof paper by greasing also its surface with butter. Store half of the rice by spreading it out evenly. Distribute on rice a layer of peas and brush with part of the remaining egg. Cover with a layer of mozzarella cheese slices. Then brush again with the egg. Spread evenly the remaining rice. End up by coating lightly with grated cheese. Place the baker at the centre of the oven and put the “grill” function on, for approx. 25 min. or until it’s golden brown . There will have to be a nicely crunchy crust.

Store the baker in side the insulated server, to keep the rice hot and stringy until when you are ready to eat it.


Ricette con Portapirofila termica Prisma: Tortino di riso giallo gratinato

Fake cannelloni, ricotta cheese and spinach

When I received the hot/cold insulated server enjoy I immediately said “next time it’s my turn to bring the main course”. And this was it. Having been invited for lunch on a Sunday was the best opportunity to exploit this new product. After 3 hours the baker was still so hot that we had to use the holders to handle it. And then…what a result…everything was clean and tidy, without bending aluminun bakers or shifting sheets. For the receipe you may also use real cannelloni or pancake. I’ll tell you…next time I will prepare 2 of them!


300 grs frozen spinach
250 grs ricotta cheese
50 grs parmesan cheese
1 egg
o il – salt – pepper – nutmeg
500 ml white sauce, even less
r eady lasagna pasta strips (fresh ones)

How to proceed:
I prepare the white sauce in the food processor as per recipe: 500 ml milk, 50 grs flour, 25 grs butter, a small spoonful salt. I store everything in the processor, 6 min, 90° speed 4. Meanwhile I cook the spinach in a pan with a pinch of salt and a knob of butter, adding water as needed. Once cooked, I chop until a chunky texture is achieved. Add the ricotta cheese, the egg, parmesan cheese, salt, pepper and nutmeg. Spread this filling on the lasagna strip, roll and cut. Add a layer of white sauce in the Enjoy stoneware baker and place the cannelloni on top. Cover with white sauce and evenly sprinkle grated parmesan cheese Put in the oven at 180° for 20 minutes and then some minutes under the grill. Store the baker into the insulated server. Close. Carry in its bag. Bon Appétit.

Ricette con Portapirofila Termico Prisma: cannelloni ricotta e spinaci

Ricette con Portapirofila Termico Prisma: cannelloni ricotta e spinac

Rice, zucchini and majoram pie

180 grs Arborio rice
600 ml of full fat milk, fresh
200 ml water
2 large zucchini
2 eggs
1 small onion
60 grs grated parmesan cheese
1 pinch fresh maggiorana
4 spoonfuls of extravirgin olive oil
fine and coarse salt

How to proceed
Clean and slice the zucchini. Fry the oil with the onion in a non-stick pan, add the zucchini and cook for approx 5-7 minutes. Add salt and majoram, which you will have cleaned and chopped with the hands. In a casserole, bring to boil 500 ml milk and a little less than 200 ml water, with half a spoonful of coarse salt. Add the rice and cook until ready. You will get a very creamy rice that, when cooling down, will have absorbed almost all the moisture. Mix in a bowl the eggs, the parmesan cheese, add the zucchini and the rice, then stir well, by adding the necessary salt and pepper. Meantime bring the oven to 180°, fan function. Now prepare an ovenproof baker. I chose the one inside the Enjoy insulated server, perfect for keeping the right temperature of food, while waiting to eat it. I experienced myself that, by going out at 11 this morning for the Mass and returning home at approx. 12.30, we ate the pie for lunch and it was as warm as just taken out of the oven, fabulous! I was saying, prepare an ovenproof baker by storing a layer of wet and squeezed greaseproof paper. Then add the rice and zucchini and get and even layer. Place in the oven and cook for 30 minutes with fan function and then with static oven for 15 minutes. The rice is now ready to serve. Deliciously vegetarian but here nobody seems to have remarked it as it quickly disappeared. We added some salad and cool white sparkling wine.

Rictette portapirofila termico prisma: torta di riso e zucchine alla maggiorana

Smart) pasta au gratin with small carrots and broccoli

I call this my “smart pasta”. I prepare it in advance then I leave it in the refrigerator and, at the last minute, I place it into the oven to grill. Easy, isn’t it? If I invite people or I need to cook it in advance, no fear: my insulated server Enjoy keeps everything warm for a considerable dose of time….I can cook it, store it inside the insulated server, get ready taking a shower and…’s still warm and steaming when needed or when friends arrive. Really smart indeed.

250 grs of pasta Mezzi Paccheri style
200 grs of broccoli, boiled or steamed
200 grs baby carrots, boiled or steamed
80 grs caciotta cheese Altamaremma
80 grs grated parmesan cheese
200 ml white sauce
some oil to grease the baker

How to proceed
First of all prepare the steamed or boiled veetables. I find the frozen ready-to-be-cooked baby carrots at the supermarket, I only need to boil them in hot water. As for the broccoli, you may do the same. Drain them carefully and leave them in the drainer for a while. Cut the caciotta cheese in small pieces and put them in a small plate. Take a non-stick pan and fry the vegetables for some minutes at high flame with some oil, by adding salt and pepper. Meanwhile cook the pasta in abundant salted water, drain it very much “al dente” and pour it into the non-stick pan together with the vegetables, stir frying again in order to get the pasta absorb the flavours. Grease with some oil an ovenproof baker (in my case the Enjoy stoneware baker I found inside the insulated server): I used a silicone brush to spread the oil evenly also in the corners and on the edges. Then store inside the pasta and vegetables, sprinkle with the cheese cubes and cover with white sauce and a very generous sprinkle of Parmesan cheese. Here is the pic before putting it into the oven...

Ricetta portapirofila termica prisma: pasta furba


220 grs pasta Fusilloni type
200 grs frozen shrimps, if you can get them fresh, even better
an abundant handful of frozen peas
2 small zucchini
ten little tomatoes Mini SanMarzano or a couple of perini tomatoes
fresh basil
extra virgin olive oil
salt and black pepper

How to proceed
In a pot with boiling water boil the shrimps for a few minutes. Drain and keep on a plate. Carefully wash the tomatoes, get rid of the inner seeds and try to drain out their liquid as much as possible. Cut in small pieces. Carefully clean and dice the zucchini. Put in a pan with some oil and brown at high flame for some ten minutes, in order to keep them crispy. Add salt and pepper. Leave to cool down. Cook the pasta “al dente”, together with the frozen peas, in abundant salted water. Drain and put underneath a cold water shower. Store in an ovenproof bowl (for me, the inner stoneware bowl of the termico Prisma round thermal carrier Prisma by Enjoy,) the well drained pasta and peas, add the zucchini, the shrimps, the tomatoes in small pieces and some basel leaf cut in very thin slices. Season with salt, black pepper ground at the last moment and olive oil, then mix carefully. Place in the refrigerator and serve after at least an hour, in order to blend all flavours.


Ricette con pirofila termica Prisma: Onsalata di pasta orto e mare

Spiced cous cous with chiken, imperial prawns and vegetable


250 grs cous cous
300 grs chicken breasts
300 grs fresh imperial prawns
1 red pepper
10 red small tomatoes
2 zucchini
1 scalogno
fresh broad bins
extravirgin olive oil
1 lemon (cut peel into thin strips and take white side off) plus lemon juice
various spices in powder: cardamom, saffron, kurkuma, pepper, ginger, nutmeg, cinnamon, cloves,

How to proceed:
First of all prepare the broth. Prepare all the vegetables, then wash and dice the pepper and the zucchini. Wash and cut in 4 parts the tomatoes, clean the shallot and chop finely. Split broad bins and wash them. Then steam them for a few minutes. Cut the chicken into small pieces. Clean the imperial prawns of the shells and pull off the intestines the black string. Heat oil in a large pan and add the chopped shallot. Let it perish at low flame. Add all the vegetables, except the broad bins, and cook on a high flame for approx 5 minutes. Then add the chicken brest pieces and the imperial prawns and fry for a while. At this point add the lemon juice, salt slightly, add the spices (the quantity will depend on your tastes, obviously without exceedig) and stir very well. Add a couple of ladles of broth and let cook for approx 10/15 minutes. If necessary add more broth, lower the flame, cover with a lid and let cook. Just before the end add the broad bins. Meantime prepare the cous cous by following the instructions on the pack: I use broth instead of water. Put the cous cous in a large bowl, add some oil and the required quantity of broth. Stir with a fork and let it rest for 5 minutes. When the cous cous is ready add the vegetables, chicken and imperial prawns. Mix carefully and let it get fully flavoured. Prior to serving it, add the grated lemon peel (mine was cut in thin strips).


Ricette Portavivande termici Mediterraneo: Cous Cous speziato con pollo

Pancake with mushrooms and speck

Ingredients for the pancake:
100 grs of flour 00
1.5L milk
2 eggs

For the filling and the top:
1 pack ready white sauce
diced speck
100 grs ricotta cheese
1 spoonful butter
1 piece white onion
½ glass dry white wine
100 grs grated parmesan cheese
1 pack “chiodini” mashrooms (sautéd with parsley and garlic) or 200 grs any mushrooms well cleaned and sliced
salt and pepper

How to proceed:
For approx 12 pancakes.
Open the eggs into a bowl and mix them well with some salt (I did it by hand with the whip); put the flour in another bowl and add milk by stirring, in order to obtain a rather liquid batter. Add it to the eggs and stir very well, carefully blending all the ingredients. To prepare the pancakes I use the Electric Pancake Maker I was given some time ago as a gift, but you can very easily cook them in a non-stick pan, preparing a smooth omelette without holes. As soon as the omelette is ready on one side, turn it and cook also the other side. Again and again until the batter is finished. Prepare the filling: I use ready made mushrooms, very practical as you only need to drain and place in the pan. In case you are using fresh mushrooms, I always suggest to boil them for some minutes in boiling water, then rinse them under cold water and dry on a kitchen towel, then proceed with cooking. Put the butter in a non stick pan, add the onion very finely chopped and the speck dices. Brown well for approx 7/8 minutes then add the mushrooms, salt and pepper and continue to cook at high flame, steaming with white wine for another 10 minute and thickening the sauce.

Turn the flame off and let cool down. Grease the baker Enjoy (in my case the round one) with butter, and fill the pancakes in. For the stuffing I have added to the mushrooms: 100 grs of ricotta cheese and some spoonfuls of parmesan cheese. Then I began to fill all the pancakes as follow: I filled half pancake in and have folded it in two, like a fan. I placed the fans in the bowl and then covered them with white sauce and again with some grated parmesan cheese. Put in the fan function oven at 180° for 10 minutes so that the surface is golden brown….store the baker into the thermal carrier. Close with the lid and…voilà. Now you may go out, make some shopping….sure that as soon as you re-open the thermal carrier (obviously within 4 hours) you will find your food warm and full of flavour, ready to be eaten.

Source: Pensieri e Pasticci

Ricette Portavivande termici Mediterraneo: Crespelle speck e funghi

Diced Eggplants


1 kg eggplants
500 grs tomatoes
2 garlic cloves
fresh basil
extravirgin olive oil


Wash and cut the eggplant edges, cut in 1.5 cm slices and dice them. Put water and salt in a basin, dip the eggplants and place on top a dish pressed by a weight, so that they are completely covered (this will help the eggplants lose the excess bitter and especially absorb less oil during cooking).
Wash the tomatoes and boil them for approx 2 minutes, remove the peel, the seeds and the water. Dice the tomatoes. (this process can be done also with raw tomatoes leaving the peel or by cutting the boiled tomatoes in 4 pieces and keeping the seeds).
Pour the olive oil in a casserole and heating it. Then dip the previously drained and squeezed eggplants. When cooked, dry the oil excess by placing the eggplants on absorbent paper.
Put in a pan some oil and the garlic cloves and let them brown, add tomatoes, basil and salt. Let them cook for some minutes, then add the eggplants and continue cooking for 10 minutes more.

Source: Dolcemente Salato

Ricetta di DolcementeSalato Diced Eggplants


Diced eggplants with almonds and basil


500 grs eggplants
50 grs peeled almonds
extravirgin oil
fresh basil


Wash the eggplants and cut their edges. Then cut them in dices. Cover the eggplants with water and salt for approx. an hour, then accurately dry and fry them in a pan with abundant oil. Drain them on absorbent paper. Chop the almonds (not too small), then put them together with eggplants in a basin. Add some cut basil leaves, mix and serve.

Source: Dolcemente Salato

Ricetta di Dolcemente Salato: Diced eggplants with almonds and basil


Three-colour "Tiramisù" cake

Ingredients for a 20 cm round (h 6 cm):

For the Mascarpone cheese semifreddo:

75 grs Tiramisù basis
45 grs Italian meringue
127.5 grs Mascarpone cheese
127.5 grs whipped cream

Three-colour Tiramisu cake
For the coffee semifreddo:

56.2 Tiramisù basis
37.5 grs espresso coffee
7.5 grs instant coffee
67.5 grs Italian meringue
206.2 grs whipped cream

For the cocoa semifreddo:

75 grs chocolate cream basis
93.7 grs Italian meringue
206.2 grs whipped cream

For the topping:

150 grs rice biscuit
50 grs coffee soak

For the icing:

37.5 grs chocolate cream basis
37.5 grs 70% liquid sugar
1.8 grs 70° rum

For the spraying mixture:

131.2 grs dark chocolate
56.2 grs cocoa butter

For the single serving preparations:

Classic rice biscuit:

60 grs egg yolks
60 grs rice flour
15 grs rice starch
90 grs egg whites
73 grs sugar

Whip the egg whites for some minutes to get an average consistency, then add the rice starch and the sugar and keep whipping, until the mixture reaches a good consistency. Incorporate the lightly whisked yolks and keep whipping for a while. Add the sifted rice flour by mixing from the bottom upward with a spatula. Spread the mixture evenly on wax paper, by means of a spatula and cook in oven at 240° until you reach a slight browning (8 minutes). Gently remove the wax paper and cut a square or round portion having the same size of the final cake.

Chocolate cream basis:

31.5 grs sugar
31.5 grs dextrose
84 grs water
63 grs bitter cocoa powder

Boil the water with sugar and dextrose. Pour the cocoa powder in the planetary mixer at the minimum speed and add the sugar/dextrose mixture immediately. Increase speed and whisk for 15 minutes.

For the coffee soak:
35 grs espresso coffee
15 grs liquid sugar ( 11.5 grs sugar + 4.5 grs water)

Mix the espresso (slightly sweetened) with the liquid sugar (obtained boiling the sugar with the water, then cooled down).

For the Tiramisù basis:

68.1 egg yolks
132.6 grs sugar
39 grs water
1/2 vanilla bean

In a pan bring to 121° water and sugar well mixed together. Gently mix the syrup with the half whipped egg yolks and the pulp obtained from the vanilla bean. Whip until it’s cool.

Italian meringue:

165 grs egg whites
55 grs dextrose
280 grs sugar
75 grs water

Whip the egg whites with the dextrose. Boil water and sugar bringing them to 121°. Gently mix the syrup with the half-whipped egg whites and whip until it’s cold. What’s left must be kept in the freezer.


For the Mascarpone cheese semifreddo:

In a basin incorporate the Mascarpone cheese with the Tiramisù basis, energetically whipping, to remove the lumps and obtain a smooth mixture. Gently add the Italian meringue and the half-whipped cream, by mixing with a spatula from bottom upward, to get a soft mixture. Pour the mixture in a pastry bag with plain nozzle.

For the coffee semifreddo:

Mix the instant coffee with the hot espresso coffee and let cool. Add the Tiramisù basis by carefully mixing. Add the Italian meringue and, at the end, gently add the half-whipped cream.

For the cocoa semifreddo:

Warm up in the microwave the chocolate cream basis, to make it more fluid. Add the Italian meringue and then the half-whipped cream, by always mixing from bottom upward.

To prepare the cake:

Put a steel square circle or, as in my case, a steel round circle over an acetate sheet (placed on a dish). Cover even the edges (wetting them with some semifreddo drops in order to get adherence). Put inside the biscuit base. Drench with the coffee soak. Add the Mascarpone cheese semifreddo, by evening with a spatula. Put into the freezer for 15 minutes. Fill the pastry bag with coffee semifreddo and add by making a new even layer. Put it in the freezer for another 15 minutes. Finish with the cocoa semifreddo, even with the spatula and, by using what was left, make horizontal and vertical stripes. Freeze for several hours (I prepare everything one day before).

For the topping:

Remove from the freezer, sprinkle the top with some cocoa powder. Remove the cake from the round circle, remove the acetate paper and garnish with icing.

Serve at -18°, i.e. freezer temperature.
The cake will be soft and ready to cut

Ricetta di Dolcemente Salato: Three-colour Tiramisù cake

Source: Dolcemente Salato