Strawberry Time - Strawberry, Mascarpone & Chocolate Cake

Some say it is best to eat foods that are in season. I especially enjoy this with regards to strawberries. They taste so much better, when they are fresh from the region compared to the ones you get at the supermarket and are imported from who knows where. Last year we didn't take full advantage of that, but this year will make up for it. Nearby is a large field of strawberries where you can pick them for yourselves at a very good price. Therefore whenever we feel like it we head over and get some fresh strawberries. Well, that is when we have finished off the last once we got. Usually the last remaining once end up in a smoothie or something like that.
There are many ways to enjoy the strawberries. You can eat them fresh, with yoghurt, with your muesli, with curd cheese, in smoothies, in cakes, in salads ... well, we just watched Forrest Gump the other day, but I think I really shouldn't go into this part in detail of what you can do with strawberries like they did in the movie with shrimps ... hm ... eh ... well ... eh ... and that's about all you can do with strawberries. Well, I haven't got that much time and I really can't imagine an end of that list.
Therefore I will rather limit my writings to what I did and what I announced in the title of this blog post: Strawberry, Mascarpone & Chocolate Cake.

I tried to think of another name for this cake, but I really couldn't come up with any and above that in these days there are certain words you rather shouldn't use in public. Anyway, let's focus on the more important things ...

Picking strawberries is really enjoyable for me, in the sun, it's relaxing after a full day at the office. I reckon we still have a few weeks, maybe about two and then it will already be over with this field. I guess, though, it is not our fault.

We usually get about two kilos or a wee bit more of strawberries. After all we can easily return and get some more another day.

After we have gotten one of the key ingredients for our Strawberry, Mascarpone & Chocolate Cake, I reckon it is about time to start with the preparation ...

Millenium Falcon Salted Caramel Cake

May the fourth be with you!

Again another year has rolled passed. While I don’t care much about any kind of holiday and special cooking and baking for it, I like May the 4th – Star Wars Day, well I like the pun on the phrase “May the force be with you!” Fine, I liked the movies, too.

But that’s it. Ah, well, when I have the chance I bake something … and I reckon, I will go to the cinema to watch episode VIII in December.

However, I am not going to send a model of a spacecraft into space in order to get some attention. Hm …!?! Maybe I could sent a cake of a spacecraft into space …

Anyway, during the weekend I was talking to a friend and he suggested I could maybe make a Death Star cake. Nah, that would be too much work. What about some cupcakes. We arranged some batter and added green food colouring. After baking, the idea was to add some marzipan to make them look like Yoda heads. Well, the cupcakes didn’t turn out that green and the homemade marzipan not that good for modelling, although it tasted very yummy due to the addition of Amaretto.

Then I got an idea for May the 4th …

A rough sketch of the Millennium Falcon from Star Wars that would help me the next day to build a Millennium Falcon cake.

We would need a sponge and some sort of filling or topping. I did some more pondering and researching …

I wanted something with caramel and cream cheese. A quick look at the basics again for achieving it and we are off to shopping. Maybe a marzipan cover would be lovely.

Shopping ready! Now, let’s go for it …

Ingredients:
Sponge:
225 g butter
225 g sugar
4 eggs
225 g (self-rising) flour
1 tsp baking powder
Vanilla extract
Pinch of salt
Salted Caramel Sauce:
200 g brown sugar
85 g butter
120 ml cream
Vanilla extract
1 tsp fleur de sel (or sea salt)
Buttercream:
225 g butter
115 g cream cheese
Vanilla extract
The salted caramel sauce
400 g icing sugar

Method:
Don’t worry, the sponge is just a standard sponge as you might use for a Victoria Sponge cake as well. So, if you don’t feel like Star Wars, have a normal round one, but …

We feel like Star Wars now. After all, John Williams is assisting us through the whole process. So turn up the volume of your speakers. Yes, it would be best this post comes with a soundtrack,but if you want to hear anything, you have to put on the music yourself.

Fine, “Bake we must!”

Take a bowl, add the butter and the sugar for the sponge and get whisking … until it’s fluffy.

Yeah, I don’t know whether that is fluffy, but that’s the way I’m gonna use it. Crack one egg into it. Beat it. Crack another egg. Beat it again. Next egg. More beating. Last egg. Finish beating. Add the vanilla extract.

Now sift in the flour and the baking powder. Don’t forget a pinch of salt. Incorporate everything to get a smooth batter.

For the baking the oven is heated up to 180 °C.

Line a baking tray with baking parchment and spread the batter on it …

Like this it goes into the oven for 25 minutes.

At this point you could be tempted to start the salted caramel sauce. Don’t do it! see where you can tidy up things while the sponge is baking.

Remove the sponge from the oven and give it time to cool down.

Now you can feel free to start the salted caramel sauce. Get yourself a saucepan and add the brown sugar and cover it all with water. Place the remaining ingredients for the sauce nearby …

Put on the heat … full power … energise!

The sauce seems a bit tricky. Obviously, you can’t see when the sugar starts to get an amber colour, for it already has such. Hear it is, where you need to use the force, you need to feel it. Well, you don’t have to close your eyes for the next step, but if you want it, go for it.

Reach out with your senses and feel the caramel getting ready as the liquid is bubbling away. You will sense a change in the bubbling or a tremor in the force …

When that happens, reduce the heat from full to medium, get a wooden spoon into your right hand … eh … or left hand, if you prefer that. Start stirring.

Throw in the butter. Stir and watch it melt away.

Pour in the cream and watch it distribute, stirring all the time.

Add the vanilla extract and the fleur de sell (sea salt), while you continue stirring.

At this point, I turned off the heat and continued stirring with the remaining heat until the caramel sauce stopped bubbling. Then set it aside for cooling.

Back to the sponge. I cut it into half and placed one piece above the other to follow my Millennium Falcon blueprint to cut it out of the sponge.

Hm … it looked … okay …

That will do. In order to be able to proceed here, we need the buttercream ready.

Another bowl, some more whisking and we are ready …

Add the butter and the cream cheese to the bowl and whisk it together. There goes another bit of vanilla extract.

The salted caramel sauce isn’t that hot anymore, so we can spoon it into the bowl as well and mix it in thoroughly.

Bit by bit we add the 400 g icing sugar. That sounds like awful a lot. No worries! Combine it all well. Ah, that looks like awful a lot of buttercream. Fine, we are going to use it all up anyway.

Spread a layer of … let’s say one third of it … on the bottom sponge …

Carefully place the top sponge … eh … on top of it. No big deal, huh?

Use some of the sponge cuttings to create a satellite dish, a round object placed on a wedge.

It’s time to use up that remaining buttercream and cover the whole cake in it. Give it your best to get the cream on. If you have any cream in undesired places, I’m afraid you have to remove it and eat it up. Well, that’s what I did.

Hm, you get an idea of the Millennium Falcon at this point, but we still can do better with some chocolate buttons and a bit chocolate from a decorating pen …

That’s it. In order for my cake decorating skills to improve, I reckon I have to do a few more cakes. Well … if I get any ideas, that is.

When I was younger … much younger … I never had a Millennium Falcon model, but now I have a Millennium Falcon cake and … the only thing can do with it, is eat it up. However, considering the over 500 g of sugar and the amount of sugar in it, I guess, I have to enlist the help of others to deal with the cake. Otherwise I’ll have a BIG problem.

So, if you are i the neighbourhood anytime soon …

Well, I had a model of a TIE-fighter once. I already thought of making some TIE-fighters with cookies and marzipan or even a marzipan X-Wing, but … that would have been a lot harder.

Speaking of marzipan, there was no room for a marzipan cover here, so I definitely have to make some more cake involving that soon.

For the time being, though, I wish you a lovely day and … if you feel like it … share some of your Star Wars Day creations in below in the comment section.

Otherwise, have a delicious Salted Caramel cake …

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Dinner with Bills

Here we go with another part in the bill-series before the month of May comes to its end. It was long due anyway. While I have had at least one more dinner dish from Bills Sydney Food before I already wrote about it under different circumstances. There was for example the dish: Prawn and Chilli Linguine …

Well, if you follow the link, of course you find the old post. However, we like to go on with something more current, although it is pasta again.

The dish is called Fresh Tomato Pasta. The aim was to get as much taste out of the tomatoes as possible. So best it would be to have as best tomatoes as you can get.

There is not much fuss about it. Apart from the tomatoes and the pasta, you have just some sea salt, olive oil, red wine vinegar, juice and zest of a lemon, red chilli, black pepper and some basil leaves. It tasted fresh indeed.

For sure I will make that one again … well, I have all the ingredients at home most of the time, although the tomatoes could be a bit better, since they are not in full swing yet.

The other dinner dish I tried is not for the main course, but rather for pudding: Pavlova. I will not start this background discussion regarding the origin of pavlova again. After all, that is not what this is about.

Well, that looks already lovely and … was not that difficult to accomplish. However, it still has to go into the oven. The challenge is to have it over one hour in the oven at 120 °C, get it firm on the outside and don’t let it brown. Hm, eh, well, judge for yourself …

That was the best I could do. Maybe you can notice the colour difference in comparison with the whipped cream. Whatever the case, it tasted delicious with the pulp of the passionfruit.

Now that was the dinner part I tried so far, now I could start again with breakfast thing. Besides that, I should get cooking again.

If I remember it right, I kind of challenged myself to try as many recipes from Bills Sydney Food as possible. Eh, that doesn’t sound like a challenge at all. Ah, no worries, I don’t need a challenge, it’s just about having a bit of fun …

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Burn a Little - Bean and Feta Enchiladas and Steak

You can’t mess with time. Even if you could go back in time to change things you have done in the past, things will most probably end even worse.

What you could do, though, is a trip on memory lane, thinking about the things that you did and that happened and if you are clever enough, you could also learn from your mistakes. Or you could rediscover things you liked to do.

Anyway, today we will have at first some prawns and later something Mexican. After all we want some food. Some time ago, I bought a bag of Panko – Japanese breadcrumbs. I saw a dish on television – Panko Fried Prawns. For a long time I wanted to try it. Now I did.

Together with some chilli sauce it’s a lovely snack.

Side note: Just keep an eye on how much Panko Prawns you have going in the hot oil at the same time. If you use too many, the oil might just … eh … bubble over and spread on your oven top and … who knows what mayhem that might cause there.

Now we can go on with some Mexican food ...

Bean and Feta Enchiladas and Steak

The original idea was to make some vegetarian enchiladas, which indeed happened, but I felt I needed some more food, so I added the steak to the side. While the recipe mainly focuses on the Bean and Feta Enchiladas, I will mention a few things regarding the steak as well.

Ingredients:
Wheat tortillas
Creme fraîche
Chilli Sauce:
A splash of olive oil
1 clove of garlic, finely chopped
1 small onion, finely chopped
1-3 dried red chillies, finely chopped
400 ml tinned tomatoes
400 ml vegetables stock (or chicken stock for non vegetarian)
1 tbsp. dried oregano
1 tsp. sugar
A splash of red wine vinegar
Enchilada Filling:
A splash of olive oil
1 small onion, finely chopped
140 g sweet corn
1 red or green capsicum, chopped
250 g kidney beans
Salt, pepper
Bunch of parsley, chopped
200 g feta cheese

Method:
First of all, we need to do our own chilli sauce. Start in a sufficiently sized pan with a splash of olive oil at medium temperature.

Chuck in the garlic and the onion and have them work in the pan until translucent. Then add the chillies, the tinned tomatoes, the vegetable stock, the oregano and the sugar.

Bring it all to the boil and leave to simmer.

Now you have plenty of time to prepare the filling for the enchiladas.

Somehow, we start in a similar way, here – another pan and another splash of olive oil at medium heat. Toss in the onion and … you know … until translucent.

Add the sweet corn, capsicum and kidney beans. Season with salt and pepper and let it all simmer for a while until the vegetables have softened a tiny bit.

Remove the content of the pan to a bowl and let it cool down slightly. Then mix in the parsley and the feta.

Check the chilli sauce. If you where not super fast with the filling, you can remove the sauce from the heat now. If you don’t like all the chunks of onion and tomato in your sauce, you can pass the sauce through a sieve.

Get yourself an oven-proof dish, that will hold at least five enchiladas. Lightly oil it.

Then get yourself a plate. Place a wheat tortilla on it and spoon a bit of the chilli sauce on it. Spread the sauce onto the tortilla. Place a part of the filling on the tortilla, roll it up and place it in the oven-proof dish. Pack those enchiladas all nice and tightly in the dish. When all enchiladas are in the dish, pour over the remaining chilli sauce and transfer the dish to the oven for about 30 minutes at 180 °C.

Meanwhile you could prepare the steak, if you wish to have it.

Have some butter in a pan and cook the steak to your liking in it. Once you have removed the steak from the pan and leave it to rest, you have some pieces of tomato and some stripes of capsicum go into the fat. Season them with salt and pepper.

When everything is finished, you can plate up.

Place the tomatoes and capsicum first, the steak on top of it and some roasted onions on top of that (figure out yourself how to get those onions).

Put one enchilada on the side. You can garnish it with some chopped up parsley and add also a spoon of creme fraîche on the side to mellow the effect of the chilli sauce.

Enjoy!

Of course, I used three dried chillies in the sauce, but I didn’t feel it so much. So, don’t be afraid. While the chilli sauce itself might be quite hot, you won’t feel it so much in the finished product.

Lovely! I enjoyed my meal very much and I reckon and I keep on saying, I need some more Mexican food in my life and ... apart from that hot food will help you to burn and by that I don't just mean that it will burn in your mouth, but it could also aid you in burning off some fat you might not like in your body. I guess it always works for me.

Anyway ... keep enjoying your life and ... we will do the same here!

Time for Fitness - Arepitas de Yuca

Everyone of us needs some exercise to use that muscles well we find in our body. I'm sure, but not quite filled with knowledge on that, there is some kind of saying in different languages and cultures, but here in Germany we say: "Wer rastet der rostet." That is, if you rest, you put on rust. I don't like to put on rust. It doesn't look so fine on my beautiful body.
What did I just say? Never mind. Don't pay any attention on the comment about my body. I wasn't meant to say that. Anyway, instead of rusting sometimes I do some running, although that is less at the moment. Instead I do some exercises in the house, like push-ups or dancing. However, as you might be well aware of, there is one particular kind of exercise, I prefer, a way of burning that molesting old calories. I used to call it food fitness, putting your muscles to good use, while cooking.
The other day, we cooked our version of 'Bandera Dominicana' (Dominican flag). That dish contains rice, some kind of meat stew and a dish of beans (the latter might lead to some other kind of exercise, I don't want to dwell on in more detail). On the side we had a little dish, that is called Arepitas de Yuca. Maybe you also have heard of yuca under the name of cassava, manioca or mandioca or other.

Well, don't get me wrong on that picture ... I didn't eat that little.
I don't like to throw all the recipes of the complete 'Bandera Dominicana' at the moment, but if you insist I will do so at a later point in time. Don't fear it will take months again until I continue putting up posts here on the blog.
Let us just concentrate on the fitnessy part of the whole plate, the Arepitas de Yuca.

Fitness ingredients:
Yuca
Egg
Sugar
Honey
Salt
Aniseed (optional)
Oil for frying

Instructions for exercise:
Let's do some exercise then. The more you prepare the more exercise you will get from it.
First of all we start with the yuca. Remove that brownish stuff all around ... äh ... let us call it peel the yuca. Then we go for the fun part ...

... grating, and when I say grating, you have to grate it very finely. If you just go for one root, that is not enough in my opinion. Let's have at least another one to give those rusty old muscles a little workout.
The results of your work you can mix with a pinch of salt, an egg, sugar and honey according to your taste and if you like to have aniseed in it, you are welcome, too. The trick is, you could even add pepper, if you wanted to, but ... we didn't want to at that very moment.
Having done that you are ready for frying ...

... adding tablespoon portions. Make good use of the space in the pan or ... whatever.
Fry the are-it's de yuca golden brown on both sides in order to ensure that they are well cooked on the inside. Removing them from the oil put them on kitchen paper to get rid of the excess oil. Then you can snack away or ... eat them on the side of a greater scheme of meal.

Well, in the end you will end up putting in more calories eating all the food then you spent for preparing it. However, that wasn't our goal in the first place. We just wanted a bit of exercise for we need it so badly. Still there are other things we need so badly and one of those things is dessert ...

There is always room for some ice-cream, pudding, dessert, postre and sweets. I made that one healthy by putting on some blueberries. So, the day is saved.
Finally, do you have any further suggestions of exercise in the kitchen apart from dancing and making music with spoons and pots in the kitchen? Let us know! Please share.

Angel Food Cake for Boo Radley (#ReadCookEat)

  "Mr Tate went to the swing and picked up his hat. It was lying beside Atticus. Mr Tate pushed back his hair and put his hat on.

  'I never heard tell that it's against the law for a citizen to do his utmost to prevent a crime from being committed, which is exactly what he did, but maybe you'll say it's my duty to tell the town all about it and not hush it up. Know what'd happen then? All the ladies in Maycomb includin' my wife'd be knocking on his door bringing angel food cakes. To my way of thinkin', Mr Finch, taking the one man who's done you and this town a great service an' draggin' him with his shy ways into the limelight -  to me, that's a sin. It's a sin and I'm not about to have it on my head. If it was any other man it'd be different. But not this man, Mr Finch.'

  Mr Tate was trying to dig a hole in the floor with the toe of his boot. He pulled his nose, then he massaged his left arm. 'I may not be much, Mr Finch, but I'm still sheriff of Maycomb County, and Bob Ewell fell on his knife. Good night sir.'

  Mr Tate stamped off the porch and strode across the front yard. His car door slammed and he drove away.

Atticus sat looking at the floor for a long time. Finally he raised his head. 'Scout,' he said, 'Mr Ewell fell on his knife. Can you possibly understand?'

  Atticus looked like he needed cheering up. I ran to him and hugged him an kissed him with all my might. 'Yes sir, I understand,' I reassured him. 'Mr Tate was right.'

  Atticus disengaged himself and looked at me. 'What do you mean?'

  'Well, it'd be sort of like shootin' a mockingbird, wouldn't it?'

  Atticus put his face in my hair and rubbed it. When he got up and walked across the porch into the shadows, his youthful step had returned. Before he went inside the house, he stopped in front of Boo Radley. 'Thank you for my children, Arthur,' he said." 

- To Kill a Mockingbird by Harper Lee

As you have read, thing turned out that Boo Radley would not get into the limelight and as a consequence wouldn't receive any  angel food cakes from anyone around town.

Therefore, in order to join #ReadCookEat again this month, I decided to have a go at an angel food cake. I never had one before yet attempted to make one. So I had to do some research. One recipe I found was from Mary Berry on the BBC website. It mentioned also it was from The Great British Bake Off. I didn't notice anything ...

So, I didn't want to make a huge cake requiring a lot of ... eh ... cake eating afterwards, so I went one adjusting ideas from the net to my needs ...

Angel Food Cake for Boo Radley:

Ingredients:

75 g flour

180 g sugar

6 egg whites

Zest of one lemon

A small splash of lemon juice

1 tsp. baking powder

Pinch of salt

Method:

Sift the flour, baking powder and 60 g sugar into a bowl, which you set to the side for the time being.

Then start whisking the egg whites in a large bowl for one minute on high speed.

Add the lemon zest, juice and salt and continue whisking on high speed for another 3 minutes. The egg whites should form soft peaks when you remove the whisk.

Now you continue whisking at even higher speed and add the remaining 120 g of sugar on tablespoon at a time until all is in. Continue whisking for a while.

Now fold in the flour and sugar mixture, being careful as not to knock out all the air you whisked in before.

Transfer the batter to your tin you plan to use. Only after I had finished my angel food cake and was ready to eat, I remember I had seen the episode of The Great British Bake Off, where they had to bake angel food cakes according to Mary Berry's recipe. They even had special angel food cake tins. However, I hadn't. So I used a small rectangular tin for it.

Whatsoever the case, bake the angel food cake in the bottom third of your oven at 180 °C for 30-40 min.  I had mine in for a longer time (as I have read in other recipes) and that resulted in the cake to be looking slightly unpleasant around the edges.

Whatever you do, use common sense and test with a wooden skewer whether your cake is ready. When it comes out clean, it is.

After you removed the cake from the oven allow it to cool down for at least one hour. Then you can remove it from the tin and eat it ...

As you see on the picture, I wasn't quite satisfied to eat it like this. I added some strawberries and some freshly made rhubarb and strawberry jam.

Rhubarb and Strawberry Jam:

Ingredients:

400 g strawberries

2 large stalks of rhubarb

175 g sugar

100 ml water

1 vanilla bean

Juice of one lemon

Method:

Chop up the strawberries and the rhubarb. Put them into a sufficiently large pot together with the sugar and the water. Slice open the vanilla bean, add the seeds to the pot and the sliced open vanilla bean, too. Finally add the lemon juice and bring on the heat.

Let it cook and bubble away. Once you are satisfied with the consistency, fill the jam into a sterilised jar. Use it for the angle food cake or to enhance other desserts.

Well, it really has been a long time since I read To Kill a Mockingbird, it was back in school. Hm, this reminds me once more, I am not 20 anymore. Oh, oh, I feel the crisis coming up again. Therefore, I have continue to do some stupid things again or ... some even more stupid things ... things, I've never done before.

But, before I can go over to this I go and link this post up to the #ReadCookEat challenge. If you want to join, too, head over to Chez Maximka and add your link. That will nit only make Galina happy, but me as well.

I hope this post has made you hungry for reading, cooking and eating and you will join us this month ...

Beware of the Dark Side ... Raspberry Chocolate Tart

"Is the dark side stronger?" "No! No ... no. Quicker. Easier. More seductive."

A long long time ago in a kitchen far far away ...

In fact, it wasn't so long ago and not far far away. Well, the kitchen might be just around the corner, but still ... you have to beware of the dark side, for it is very seductive ... eh ... this raspberry chocolate cake is very seductive and if you don't beware and have more pieces of it than you reasonably should, you can imagine what can happen.

Well, I show you anyway ...

This Raspberry chocolate tart is based on a recipe from Jamie Oliver's Cook with Jamie.

Ingredients:

For the pastry:

150 g butter

100 g sugar

A pinch of salt

250 g flour

1 egg

30 g cocoa powder

For the filling:

100 ml full fat milk

400 ml cream

250 g dark chocolate

2 eggs

... and raspberries

Method:

First of all, we go for the pastry, naturally, for it has to rest in the fridge for at least an hour. So, cream together the butter and the sugar. Then add the pinch of salt, flour, egg and cocoa powder. Carefully bring all the ingredients together to form the dough.

After the hour, get the pastry into a greased loose-bottomed tart tin (you knew that would be coming one day again). Blind bake the pastry for 12 minutes at 180 ºC.

Now you can already prepare the filling. Add the milk, cream and sugar to a suitable sized pot and carefully bring to the boil. Stir once in a while. Then take the pot from the heat and add the chocolate. Stir it until the chocolate has melted away and you have a smooth mixture. Then whisk in the eggs one by one.

Pour the filling onto the blind baked pastry case and get it back into the oven at 170 ºC for 15 minutes. After that leave the raspberry chocolate tart some time to cool. Wait? Why raspberry chocolate tart? Fine, after a while, place the raspberries on top of the tart, pushing them into the chocolate filling. Use as many raspberries as you wish. Are you satisfied now?

When you go for it, you can even add a dollop of whipped cream, crème fraîche or vanilla ice cream., but ... beware of the dark side ... and May the 4th be with you ...

Now I have added this post also to Bake of the Week at Casa Costello.

While we still have time for thing, it's good as well to add this to May's Calendar Cakes, which is being hosted by Rachel at Dolly Bakes.

Mascarpone All' Amaretto and Bloggers Around the World May

What is your favourite course of a meal? Starter? Mains? Dessert?
What if the starter and the mains is already so good you hardly can restrain yourself, would you still eat the dessert? Some say (including my very self), sweets, puddings and cakes go to a separate stomach, so it is totally unaffected by what you ate before. Having a second stomach, though, is complete nonsense unless you are a cow, of course. Nevertheless, dessert always goes.
Right now, I am having one of those ...

... Mascarpone All' Amaretto, simple, yet very delicious. I found the recipe in the cookbook Two Greedy Italians Eat Italy. You simply whip together 250 g of mascarpone with a tbsp. of milk, 50 g sugar and 25 ml amaretto. Then crumble over some amaretti biscuits and stick in a chocolate stick. That's it! Is it the booze? Is it the mascarpone? I reckon, it's the combination that makes it so delicious.

You definitely should have a go. Something else you should have a go at is the Bloggers Around the World challenge for May. You might have concluded, we are going to Italy again. Right, but things are not that simple for this time, we are just concentrating on desserts. That's why I have presented you the Mascarpone All' Amaretto.

Well then, off we go for another month of Bloggers Around the World ...

... with the delicious theme ...

ITALIAN SWEETS, PUDDINGS AND CAKES

Along that line, you could present us a dessert like I just did or ... having so much to choose from ... you could do gelato, semifreddo, polenta cake, tiramisu, zabaione, panna cotta and much much more. If it has any connection with Italy, it's fine.

Besides that, the usual rules / guidelines apply ...

1. Link to Cooking Around the World and this very challenge in your post.
2. Use the "Bloggers Around the World" badge (you should be able to find it).
3. Use either an old post or write up something completely new.
4. You can enter as many posts as you manage (we can never have enough sweets).
5. Enjoy ...

Here some more impressions from Italy. After that you get the chance to link up your post  ...