Amaretto Mousse in Chocolate Cups

A stunning presentation for a special event!

You may prepare the chocolate cups in advance, fill them with the mousse and freeze until needed. Just before serving arrange on single plates and voilà a wonderful dessert is ready!

It was fun to prepare the cups and I will prepare these again!

Amaretto Mousse in Chocolate Cups

  • Servings: 6
  • Difficulty: medium
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You need

Chocolate Cups (pieces)

  • 15 g white chocolate (optional), chopped
  • 120-150 g dark chocolate, more if needed
  • Silicon molds for muffins or other shapes (each for about 100 ml content)

Zabaglione mousse

  • 2 egg yolks
  • 60 g sugar
  • 4 tablespoons amaretto liqueur
  • 4 egg whites or 1/2 cup heavy cream

Serving suggestion (to taste)

  • Shaved chocolate (white or dark chocolate)
  • 250 g strawberries
  • Amaretto liqueur to taste
  • Heavy cream (whipped) to taste


Chocolate Cups

  1. Place the chopped white chocolate in a small plastic bag and close it tightly with a knot.
  2. Hold the bag over the knot and dip the part with the chocolate for 2 seconds in hot water. Take out and knead the bag with the chocolate with your fingers, dip very shortly again and knead. Repeat until completely dissolved.
  3. Drizzle the white chocolate on the sides of the molds. Place in the freezer for 30 minutes.
  4. Melt dark chocolate in a bowl over a pot of hot water stirring constantly until dissolved. Remove from the heat. Brush the sides and the bottom of the mold using a food-safe paintbrush with the dark chocolate taking care not to damage the white chocolate decoration. If needed prepare more melted dark chocolate to make the cups walls thicker.
  5. Place in the fridge to cool down and to set completely.
  6. Gently remove the cups from the molds and place them in chilled place

Zabaglione mousse

  1. Beat egg yolk in a heatproof bowl with about 40 g of sugar until fluffy.
  2. Add the amaretto and place the bowl over a pot of boiling water; take care that only the steam and not water gets in contact with the bowl.
  3. As soon as the zabaglione begins to rise place the bowl over in vessel with cold water and stir from time to time until cooled down. Place in the fridge
  4. As soon as the zabaglione is cold, beat the egg whites to stiff peaks (or the heavy cream) add the sugar and beat until glossy. If using the heavy cream do not overbeat!
  5. Gently fold the beaten egg whites (or heavy cream) under the zabaglione.
  6. Fill the mousse in the chocolate cups and refrigerate (for a chilled mousse) or freeze for at least 2 hours (for ice-cream mousse) or until needed. Best use the same day.

Serving suggestion

  1. Prepare shaved chocolate
  2. Arrange sliced strawberries in single plates, spoons some amaretto over them.
  3. Place the filled chocolate cups in the plate near the strawberries.
  4. Decorate with whipped cream and shaved chocolate.



Sourdough Brioches with Orange

Our delicious oranges from Crete (the best I know!) inspired me to prepare homemade candied orange zest and since then I am using them for different recipes.

Just before Easter, I prepare my “Colomba” again (Easter Italian Dove Cake) and this week these easier version perfect for breakfast and for giveaway!

In recipe I mentioned the soft candied orange zest; I made it at home boiling the cleaned orange peels (after easting the orange first) in water, throwing away most of the liquid and adding the sugar (same weight as the zest). I’ve boiled until the water was evaporated and the zest quite dry but still soft. I spread it on a baking tray and the next day I sliced it and placed it in small jars.  In order to prevent mold, I placed the closed jars in a pot with boiling water (covering half of the height of the jars) and after simmering for at least 30 minutes, switched of the heat and waited until cooled down in the pot. This is not the conventional way to prepare the zest, but it’s easy for me and I love to have this wonderful ingredient ready to be used.

If you don’t make the candied orange zest yourself, I suggest soften it for a few hours in little hot water prior use.

We know that not everybody has his culture of sourdough, for this reason a placed the alternative directly in the ingredients!

Sourdough Brioches with Orange

  • Servings: 40 pieces
  • Difficulty: medium
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You need:


  • 1/2 cup sourdough starter (100% hydration), alternative: 1/4 cup + 1/4 cup flour + 1 teaspoon instant yeast
  • 1 cup water
  • 1 cup flour
  • 1 orange grated zest
  • 1 teaspoon salt
  • 1/4 cup melted butter (for the dough)
  • 1/4 cup sugar
  • 1 egg, lightly beaten
  • 3 cups flour
  • 1/2 cup of soft candied orange zest (best if made at home)
  • Additional flour for rolling out
  • 6 tablespoons melted butter for brushing


  • 3 tablespoons hot water
  • 3 tablespoons sugar for clear glaze


  1. Combine in a big bowl the sourdough starter, stir well, add the first cup of flour and stir well again. Cover and place in a war warm place to rise (I use the oven with only light on). The best temperature is around 26-27°C.
  2. When the mixture is foaming add the orange zest, salt, the first 1/4 cup of butter, the sugar, and the egg. Stir well. Mix together 3 cups of four with the orange zest and add them to the dough. Stir and knead until well combined. You may stir/knead with the dough spatula in the bowl or use the kneading machine. The dough should result wet but not too sticky. If necessary, add some more flour.
  3. Cover and let rise until doubled in a warm place (see above).
  4. Divide the dough into two portions. Roll out the first portion onto a floured surface to the size of about 50 to 40 cm. Brush with 3 tablespoons of melted butter and roll the dough form the longer side. Now you have cylinder about 50 cm long. Cut the cylinder into 2.5 cm slices and place each one in a prepared muffin mold (I use silicone ones so I don’t need to prepare the surface). Repeat the same with the second part of the dough.
  5. Place a heat-resistant bowl of warm water into the oven and place the molds in the oven to rise. Depending on your yeast/sourdough and the temperature, this takes 1 hour to a few hours!
  6. Let rise until they rise (I let them rise until three fold volume!) and preheat the oven to 170°C (let the bowl in the oven.
  7. For the glaze combine the hot water with the sugar and stir until the sugar almost completely melted. Gently brush the risen brioches.
  8. Bake for about 20-25 minutes until golden brown!


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Orange Chocolate Mousse

It is super easy to prepare a decadent and excellent chocolate mousse. This basic recipe can be adapted to many liquor of your choice, but I found the combination of chocolate, amaretto and orange superlative especially if you have good quality oranges (I used Cretan oranges! ).

You may prepare the mousse the day before, but the quality of the eggs is very important and for safety reason I recommend not to keep this too long in the fridge. Depending on where you live and on the quality of the eggs you get, you should opt for the best safest quality and work properly (salmonella are not in the egg, but on the shell!) and if necessary buy pasteurized eggs.

If you are in the hurry, you may use ready-made whipped cream instead.

Orange Chocolate Mousse

  • Servings: 3-4
  • Difficulty: easy
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You need


  • 150 g chocolate, coarsely chopped
  • 2 tablespoons amaretto liquor (or Grand Marnier or other liquor to taste)
  • 2 tablespoons heavy cream
  • 1 orange, finely grated zest
  • 2 very fresh eggs, separated into whites and yolks


  • 1/2 cup heavy cream
  • 1/2 teaspoon powdered sugar
  • Orange zest strips (fresh or candied)
  • Shaved chocolate


  1. Place chocolate, amaretto and heavy cream in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir until the chocolate melted. Turn off the heat and let stand until lukewarm.
  2. With the mixer, whip egg white until firm. Set aside.
  3. Then with the mixer beat the yolks with the orange zest and add this mixture into the cooled chocolate cream, stir to combine.
  4. Fold the whipped egg whites all at once into the chocolate mixture and refrigerate for approximately 4 hour or until set.
  5. Just before serving beat the heavy cream with the powdered sugar.
  6. Top the mousse with the whipped cream, the orange zest strips and the shaved chocolate.



Frollini all’Arancia – Orange Cookies

After the cookies I’ve prepared last week, I’ve decided to prepare some more simple cookies these came out so good and cute, that I could not wait until they were home and I had so send them a photo of them.

The preparation was very easy, I simple made the dough with the food processor and this saved me a lot of time.

For the shape I tried different methods and finally I found that the citrus press would make e the best job and it was so quick! Don’t forget to dust the dough balls, so they won’t stick to the citrus press!

Frollini all’Arancia – Orange Cookies

  • Difficulty: easy
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You neeed:


  • 3 eggs
  • 200 g powdered sugar
  • 160 ml sunflower oil
  • 1 orange, only zest grated
  • 175 g cornstarch
  • 400 g flour
  • 1/4 teaspoon baking powder

Dusting mixture

  • 1 tablespoon cornstarch
  • 1 tablespoon powdered sugar


  • 1 cup powdered sugar
  • 2 tablespoons lemon juice (or orange juice), quantity to adjust
  • Marmalade or jam (optional)


  1. Combine all the ingredients for the dough together and work them with the food processor (or the hakes) until smooth.
  2. In a small bowl combine the two ingredients for dusting.
  3. Preheat the oven to 180°C.
  4. Take a happened teaspoon of dough, roll into a small ball. Dip the ball in the dusting mixture, tap to remove excess roll again. Place on the cookies sheet.
  5. Repeat until you finish the dough and if necessary prepare little more dusting mixture
  6. Make a small hall pressing the point of you citrus squeezer over each ball. You can fill the hole with little marmalade of jam if desired.
  7. Bake for about 12-14 minutes at 180°C until the borders turn lightly brown. I’m using a fan forced oven, probably with a traditional oven you will need more time.
  8. While the cookies are in the oven combine powdered sugar and the citrus juice. As only so much liquid until it becomes thick but not completely liquid. Transfer this mixture into a small plastic bag
  9. Cut a small corner of the plastic bag and paint the cookies to taste.
  10. Let the glaze dry completely before placing the cooking into cookies-boxes.


Biscotti rustici al limone – Italian rustic cookies with lemon

These quick and simply flavorful cookies are the perfect snack for you while you are studying or in the office as energy source when needed. If for breakfast, on the way to work or for a short break (school or work) they are always very welcome.

Biscotti rustici al limone – Italian rustic cookies with lemon

  • Difficulty: easy
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You need 

  • 1000 g flour (you may also use whole-wheat flour)
  • 2 teaspoons vanilla powder
  • 400 g sugar
  • 2 teaspoons baking powder
  • 3 eggs
  • 250 g margarine, butter or oil
  • 1 lemon, grated zest only
  • 120 ml Marsala wine (or other sweet dessert wine), quantity to be adjusted

Variation instead of lemon zest: orange zest, bitter almond flavor or with cacao or with cinnamon or with the addition of almonds/nuts.


  1. Sieve and combine all the dry ingredients
  2. Add all the other ingredients and work until well combined (we used the knead machine). During this step add the wine in portion until the dough comes together but it don’t stick to your hands.
  3. Make portions and roll logs of about 2-3 of diameter, make slices about 2-3 cm thick. Usually they are shaped to round balls, but we simply kept the slices as they came out.
  4. Transfer to trays with parchment foil.
  5. Bake in a preheated oven at 180°C for about 10-13 minutes until borders turn light brown.
  6. Let cool down and dry on a grid.
  7. Store in a fresh place in air tight containers.

Almond Paste

Christmas time is approaching the inspiration to decorate is growing.

Looking at beautiful cakes and sweet I found I need almond paste to make my experiments.  The almond paste from the shop near my house sells delicious almond paste which is perfect for baking but not really for modeling. New project: an almond paste deer!

The easiest and best solution was preparing this myself: no oil adding better only egg white as this will dry and my creations will keep their shape easily and it’s not sticky to our hands!


Almond Paste

  • Servings: 400 g
  • Difficulty: easy
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You need

  • 200 g almonds, unpeeled
  • 200-250 g powdered sugar
  • 1 egg white
  • A few drops bitter almond aroma (optional)


  1. Bring 500 ml water to boil add your almonds and wait 2 minutes.
  2. Remove 3/4 of the hot water and cover the almond with cold water.
  3. Remove the skin of the almonds squeezing the almond out of the peel.
  4. Place the almonds on a towel and rub until dry.
  5. Place almonds in a food processor grinding them very fine.
  6. Add 200 sugar and grind again until well combined
  7. Add egg white and bitter almond aroma.
  8. Pulse until assembled, check if it is not sticky. If needed add more powdered sugar and pulse again.
  9. Remover from the food processor, form a ball and wrap in plastic foil.
  10. Your almond paste is ready to be used.


Lemon and Lime Gugelhopf

Gugelhopf or Kugelhupf is a very popular kind of Bunt-Cake Austrian very appreciated for the afternoon break or for dessert. Sometimes this is served for Sunday breakfast as well.

I’ve seen many different kind of Gugelhopt in the south German speaking part of Europe (this includes sough Germany, German speaking part of Switzerland) and Alsace (a region in France where a German dialect is spoke combining this language with French), the spectrum is awesome, form the sweet to the savory, but all of them are really delicious and looks fabulous!

This is sweet, tangy version, aromatized with lemon and some limes (you can use only lemon if you prefer), no butter this time, but simply oil! Great result and I love the presentation!

Lemon and Lime Gugelhopf

  • Servings: 8-12
  • Difficulty: easy
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You need

Cake batter

  • 2 3/4 cups flour
  • 1 3/4 cups fine sugar
  • 2 teaspoon baking powder
  • 1/2 tsp salt
  • 1cup sour cream (substitute: Greek yogurt)
  • 1/2cup oil
  • 4eggs
  • 1-2tablespoon finely grated lemon zest  (reserve some only yellow part finely sliced for topping)
  • 1 1/2 limes, finely grated grated zest (reserve some thinly sliced for topping)
  • 1lime juice
  • 1/2 lemon juice (reserve 1 tablespoons for glaze)
  • Food coloring (optional)

Lemon syrup

  • 1lime juice
  • 1/2 lemon juice
  • 2 tablespoons sugar

Glaze and topping

  • 1 tablespoon lemon juice
  • 1 tablespoon sour cream (or Greek yogurt)
  • 1 cup powdered sugar (to adjust)
  • Sliced reserved lemon and lime zest.


  1. Preheat the oven to 180°C/350°F.
  2. Prepare your Kugelhopf form: grease with oil and dust with flour.
  3. Combine all ingredient for the batter (except the juices and food coloring) and work with the food processor until very smooth.
  4. Add juices, and divide the dough into two parts and color one of them.
  5. Pour the two batter portions alternatively and bake at 180°C/350°F for about 45-50 minutes until done (toothpick test).
  6. Remove from the oven and place on a dish to cool down partially.
  7. In the meantime combine the ingredients for the syrup stirring until dissolved.
  8. In vert the Kugelhopf on a plate, pinch with a toothpick and brush in the syrup.
  9. Combine the juice for the topping, the yogurt and powdered sugar stirring and adding more and more powdered sugar until you get thick paste.
  10. Drizzle on the cake and top with the thin lemon/lime slices.
  11. Enjoy!