Ingredients

• 400 g cream cheese
• 200 g mascarpone cheese
• 200 ml double cream
• 125 g caster sugar
• Grated zest of a lemon
• 500 g frozen raspberries
• 2 tablespoons lemon juice
Granola
• 50 g butter
• 50 g whole meal flour
• 30 g brown sugar
• 50 g skinned hazelnuts

Instructions

1. Start your preparation the day before serving. Mix the cream cheese, mascarpone cheese and 100 g sugar and beat well with an electric beater on a medium speed.

2. In a separate bowl, whisk the cream until it just clings when the beater is lifted. Fold it into the cream cheese mix, add the lemon zest and stir gently until it’s well combined. Cover this with cling film and keep it in the fridge until the next day.

3. Put the raspberries and the remaining sugar (25 g) in a small pot, place it on a low heat and cook for 30-40 minutes

4. Preheat the oven to 180 degrees C. Prepare the granola.

5. Mix the flour, sugar and butter, using your fingers, until it gets a sandy consistency. Lightly crush the hazelnuts and add them to the mix. Spread it on a baking tray, in a very thin layer, and bake for 20 minutes or until it becomes golden brown.

6. When ready, take it out from the oven and let cool. Break it into crumbles.

7. Use medium cups or glasses to assemble the cake. Put a thin layer of granola on the bottom of the cup; add some of the syrup, 2-3 tablespoons of cream cheese, and another tablespoon of syrup and with a sprinkle of the granola.

Ingredients

• ● 500gr Mascarpone cheese
• ● 5 eggs
• ● 2 packages lady fingers
• ● 6-7 Tablespoons sugar
• ● 4 cups coffee, espresso sized cups
• ● 4 Tbsp powdered cocoa.

Instructions

1. It’s better if you bring all the ingredients to room temperature before you start. Make the espresso and pour it into flat-bottomed bowl and allow cooling to room temperature.
2. Now start working the eggs by separating yolks and whites.

3. In a bowl beat egg yolks and sugar with an electric beater, until creamy white.

4. Add mascarpone and mix by hand with a whisk, until blended. Leave it in the bowl.

5. In a second bowl, beat egg whites until fluffy. It’s important to use clean and dry whisk and bowl, and to add a sprinkle of salt to the whites, so that you obtain a perfect result.

6. Add beaten egg whites into mascarpone mixture and mix only enough to blend, using a tablespoon. Over mixing will deflate the egg whites and ruin the consistency.

7. Quickly dip the ladyfingers in the espresso bowl. They will absorb the coffee very quick, so if you soak them in the espresso, you will end up with a soupy instead of a creamy tiramisu.

8. Build a layer of dipped ladyfingers across the bottom of the serving bowl. Spoon a layer of the creamy mixture across the layer of ladyfingers. Use about 1/2 of the mascarpone mix. You can make the layer as big as you want it, it depends on how do you like best: with more cream or less. So, the layer should be about 1cm thick or more.

9. Dip another layer of ladyfingers and lay them on the mascarpone mix. Spoon a second layer of mascarpone mixture across the second layer of ladyfingers, using the remaining mascarpone mix. The layer should be about 1cm thick or more.
10. Sift cocoa on top of the second mascarpone layer. The cocoa should sprinkle down in an even layer.Refrigerate for at least 4 hours before serving. The Tiramisu will taste good for several days if refrigerated.

11. Ready to serve.

12. Another way of serving it is in individual cups. You just fill ¾ of the cup with cream, then stick 3 lady fingers, previously dipped in the coffee, and sprinkle the cocoa. Refrigerate it, too.

13. Buon Appetito!

Ingredients

• Ingredients
• Mangoes 8 medium sized
• Fresh Cream1000 ml
• Condensed milk 1 can
• Saffron as required
• Pistachios and Almonds (I didn't use)

Instructions

1. Cut slices of one mango and put in a zip lock bag. Seal the bag.

2. Now mash these mango slices to form pulp and leave aside.

3. Cut six mangoes in to small chunks and put in a bowl.

4. Blend fresh cream, condensed milk, one mango sliced and saffron in the blender.

5. Pour the blended mixture over the mango chunks.

6. Cut the edge of zip lock bag corner.

7. Now decorate with the mango pulp. Refrigerate and serve cold.