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NIR
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Cheesecake
Blend the Virgilio Italian Butter with the biscuits in the mixer.
Prepare a hinged cake tin with oven paper underneath and line the tin with the biscuit mix.
Put all the remaining ingredients into the blender except the egg whites which must be whipped until stiff. Add the whites to the mixture. [ more... ]
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Le Virgiliane
Mix the dough, roll it out thinly and cut into disks approximately 6-7 cm in diameter. Mix the ingredients for the filling until they are of a consistency to be worked with a spoon.
Place a spoonful of the mixture I the centre of the disk, cover it with another disk and brush with egg to allow the two layers of pastry to seal. [ more... ]
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Mascarpone and cinnamon millefeuilles with pears in dried Malvasia
Put the malvasia to cook with the flavouring until it reduces by half. Add the pears that have been cut into circles and allow to infuse for 4 hours at room temperature.
For the wafers add all the ingredients in a bowl, mix vigorously and allow to rest in the refrigerator for at least one hour. [ more... ]
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