Tiramisu, Bigné Alla Crema Zuppa-inglese E Cannolo Siciliano

For the Bigne, heat the water, margarine and vanilla sugar in a saucepan. As soon as it boils add baking powder and flour and mix with a wooden spoon to form a damp, thick batter. Let cool and knead in the eggs. Then put the dough in a piping bag with a very wide attachment (star-shaped) and shape into small cream puffs on a baking sheet with baking paper. Bake the whole thing at 200 ° C for about 25 minutes.

For the cream, slowly heat the milk in a saucepan. Add the vanilla sugar, sugar, lemon zest and syrup. Put some of the mixture in a small bowl and mix with the cornstarch until smooth. When the mixture is free of lumps, add to the saucepan with the remaining milk-sugar mixture and stir until smooth. Then bring to the boil, stirring constantly.

Remove the cream from the heat and let it cool down in the refrigerator. As soon as the cream has cooled down, it must be stirred from the pudding state to a smooth cream, e.g. with the food processor. Add a few spoons of whipped cream and stir to make it fluffier and creamier. Then it can be injected into the cream puffs (bigne) using a piping bag.

Separate the eggs for the tiramisu. Then add the salt to the bowl with the egg white and beat until stiff. Put the sugar in the bowl with the egg yolks and stir until frothy. Add the mascarpone and stir to a smooth cream. Then fold in the egg whites.

Mix the espresso with the amaretto (you can mix it in any proportion) and dip the sponge fingers in it for a moment. Now alternately layer the mascarpone cream and sponge cake in a mold. Finally sprinkle cocoa powder over it and let the dessert cool down, preferably overnight.

For cannolo siciliano, spread the flour on a table and mix in the butter with your fingers. Knead into a dough with the rosé wine. Process the dough into lasagne sheets with a pasta machine and cut out with a glass (approx. 7-8 in diameter). Place the dough loosely in a tube (approx. 8 cm long and 2-2.5 cm in diameter) and fix it together with a little egg yolk. Bake the cannolo in hot fat.

When it has cooled down a bit, it can simply be detached from the roll and is ready to be filled. For the ricotta cream, mix the ingredients together, fold in the chocolate drops and refrigerate until ready to serve. Then fill the cannoli with a piping bag and serve.