Espresso coffee soft Cake preparation Put in the planetary vessel (or in a bowl) the eggs and sugar and whisk it well for a few minutes. As soon as the mixture will be foamy, add sunflower oil and espresso, and continue stirring. Add the yeast to the flour and, while stirring, add it to the mixture previously obtained; you should obtain a smooth and homogeneous mixture. Pour the mixture into a mould and bake in a pre-heated oven at 170° C for 35 minutes. Pull the cake from the oven and let cool. Garnish with chocolate shavings. INGREDIENTS: 250 gr. flour | 250 gr. sugar | 3 whole eggs |…
Irish Coffee preparation:
Preheat 4 cups with boiling water, pour in a cup of espresso 2 whisky tablespoons and one of sugar. Stir until sugar dissolves.
Meanwhile, pour the fresh cream into a shaker and shake for about ten seconds until the cream doesn’t mount slightly. Then add the cream with a teaspoon, so as to obtain a uniform layer on the surface of the glasses.
8 tablespoons Whisky | 4 tablespoons sugar | 4 cups of espresso | fresh cream to taste
Cold Amaretto coffee preparation
Put the ice cubes in a shaker (or in a blender), add the liqueur, then pour the coffee still hot and finally add liquid cane sugar. Shake well for at least 30 seconds.
Ingredients for 2 persons:
2 espresso | 2 shots of amaretto liqueur | 7 ice cubes | 1 or 2 crumbled amaretto biscuits
The proportions are: Il cappuccino tradizionale viene servito nella tipica tazza di ceramica bianca, della capacità di circa 180 ml. The proportions are: 1/3 espresso, 1/3 milk, 1/3 the foam you get with the steam spout. Fill a metal jug with cold milk to 1/3. Immerse the steam spout in the milk and enable the jet. When the foam rises and the milk volume rises, lower the pot always holding the spout’s tip submerged. It is important that the milk volume does not rise excessively; avoid creating large bubbles. Leave to rest… Beat the bottom of the jug on the tabletop several times to eliminate any air bubbles. Prepare an…