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meringue ice cream cake and berry-flavored onion

Un vero successo !
Una vera semplicità,
una vera bontà !

In effetti è nata per riciclare tanti avanzi : avevo in modestissime quantità delle meringhe, pochi quadrotti di cioccolato alle nocciole, un pugnetto di frutti rossi, qualche biscottino secco, e così ho ripulito la dispensa!
Quindi non saprei darvi le dosi precise, ma ricapitoliamo gli ingredienti:

Per la base:
Biscotti secchi sbriciolati e qualche goccia di lemon. For the ice cream



3 egg whites 500 ml cream
few drops of vanilla or a teaspoon of vanilla extract
1 / 2 fei
berries 1 / 2 of crumbled meringues

For decoration
Meringues remaining whole fruit remained

chocolate grated

1. In a tray with the compacted base board cookies flavored with lemon
2. Beat the egg whites until stiff steadfast
3. Whip the cream with the vanilla
4. We incorporate egg whites and cream by adding berries and crumbled meringue.
5. Pour on cookie sheet.
6. Level the surface is decorated, as desired by placing the fruits and the meringues, then drop by the grated chocolate rain
7. Place in freezer at least 2 hours before serving.

Stackable Rabbit Cages

Tarallini

With this recipe I finally got the set them really crispy and friacili

500 g flour 120 ml oil

EVO 1 / 2 glass of wine (preferably Grizzanti)
a teaspoon of salt
two tablespoons of grated onion 1 teaspoon of baking soda

few grams of yeast.

should mix all the ingredients for convenience I did the camera work.
rising, although optional is used to obtain a smoother impsto and then to give a more polished final product.
So if you choose to make enough dough rise 40-50 minutes.

1. With the mix we are going to form many bigoli.
2. bigoli cut every 10 cm. We take every
3. bigoli cut and proceed with the forming.
4. Bring to boil a pot of water and baking soda.
5. Soak a dozen tarallini ter educated and just come to the surface will transfer them on a baking sheet with parchment paper!
6. Bake in preheated oven at 200 ° in the central shelf
7. Cook for 45-50 minutes checking the browning.
8. Let cool with the oven ajar.