Minimal chic pumpkin cupcake with ricotta glaze

That’s a fusion cupcake! Pumpkin muffin is a typical U.S. treat but ricotta glaze is totally Italian.. and you know what, they are perfect together! You should try..

tea time cupcake:)

These cupcakes are inspired from Salvador Dali soft watches. I love his way to represent the psychological aspect of time that pass in human subjective perception, with an internal connotation and speed that follows mood and memory logic.. is not rational, neither determined, only personal..

I suggest to eat a tea time cupcake in a soft afternoon, under a lemon tree, with a train of thoughts on your mind.. or in the morning, in a hurry, with a cup of coffee watching the world wake up from your favorite window:)

Bakewell squares

Bakewell squares are made with a shortcrust pastry base with a layer of jam and a sponge filling with almonds. It looks innocent I know but trust me is delicious!

Cannolo siciliano

Cannolo siciliano is delicious! Better if you find sheep ricotta, because has that taste, here I found standard ricotta cheese and result is not bad at all. Cannolo dough is made with flour, semola and cocoa powder who give that tan color. Inside ricotta cheese, icing sugar, orange (or zuccata if you can find it!) and dark chocolate. I use to put also a pinch of cinnamon and a pinch of vanilla

you see that you use your pasta machine?!:)

cannoli's jacuzzi

 cannolo siciliano, espresso, perfect beach under a real sun.. what else?

arancio candito

riccioli di cioccolato

Perfect crème brûlée

I never make crème brulée at restaurant because or my torch is not working.. or I don’t feel like to bake 15 creams in hot water in the oven… but when I go to eat in a good restaurant I like to please myself with a perfect crème brûlée with bourbon vanilla!

Mexican cheesecake

Mmm all fridge is perfumed with this wonderful cheesecake! juice and zest of 6 lime are inside and base is made with double chocolate biscuits from Bretagne! Oh lovely!

Tips for a perfect cheesecake?

- Silicone mould

- Long baking (1 hour) low temperature (160°C)

- In the oven put your mould in a larger pan filled with hot water, this step will make your cake creamy and not dry!

- Keep it always in fridge

Peaches and apricots cake

So good! It’s moist, delicate, soft, fresh.. it goes down and you don’t even realize that you finished your slice!

I use to eat this almond sponge many years ago in England, pastry Chef of the hotel where I was working use to bake this wonderful cake with cherries inside, and just to be light on dish there was always a gentle lake of crème anglaise! Ah these wonderful English treats!