15 minutes Nutella tiramisù

Yes, it is another tiramisu variation!
I love the classic and plan tiramisu but I like also to play with it and make different versions. Also because it is easy, there is no baking and I can taste on the way to adjust everything.

This is a great recipe if you need to prepare a yummy dessert for an occasion and you are running out of time because it needs short preparation time and almost no rest time.

Or also it is a great recipe if you are a chocolate or a nutella lover :-)

You can use the same nutella cream also for other creations, for example to fill a cake

200g Ladyfinger (Savoiardi) biscuits

500g Mascarpon

400g Nutell

3 espresso or 1 cup caffee (cold)

Cocoa powder

Prepare the café and let it cool down in a soup plate.
Blend the nutella in the mascarpone with a wood spoon until pretty uniform.

Dip the biscuits shortly in the cold caffee and align them in a tray to create a first bottom layer.

If you plan to eat the tiramisu in short time (few hours) make the biscuits pretty wet, if indeed you plan to eat the dessert the day after dip the biscuits only quickly because anyhow they will get the moisture from the cream and the few café will have plenty of time to get spread.

Cover now the biscuits layer with half of the cream. Create a second layer of biscuits and finish with the rest of the cream.

With the help of a spoon shape the top of the cream in small waves. Sprinkle with cocoa powder and store in the fridge until moment of serving.

This is not carbonara! Panna e prosciutto

Few posts ago I was complaining about how carbonara is so often mistreated aboard.

The funny thing that I noticed is that the normally foreign served carbonara is actually an Italian food, it is just not carbona. It is the so called “panna e prosciutto”, i.e. simply cream and ham. A very easy and simple recipe often used like quick and easy dinner if the fridge is empty and I am late.

Let´s see how a panna e prosciutto sauce is prepared so that you can see the big difference by yourself with a carbonara.

Remember, the key ingredient in the carbonara sauce is the eggs! Now read the recipe below and compare. 

For 2

250g pasta

80g ham cut in a thick slice (3-5mm)

200ml fresh cream

Nutmeg

Salt

Parmesan

Start heating the salted water and when boiling add the pasta and cook according time on the package 

In the meanwhile place ham pieces on a nonstick pan and after couple fo minutes add the fresh cream. sprinkle a pinch of salt and cook at low heat until the sauce get thick. Take care to not let the cream reach the boiling point (like indeed in the picture below :( )

When ready grate some nutmeg and remove from fire.

  

Strain the pasta and blend with the sauce. If too dry add 1 or 2 spoons of noodles water.

Add generously parmesan and enjoy!

Good noodles for panna&prosciutto are penne. An other very classic (and very good!) combo is with the tortellini!