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1 SWEET RECIPES

2 Would you like to see your recipe published in BABBI Sweet Recipes? Send a recipe prepared using at least one of BABBI Preparations to web@babbi.it and ta g us on Instagram with #ilovebabbi The best recipes will be published on the website in the recipes section and on our social network pages! Follow us on:

3 CAKES AND PIES Chocolate and Hazelnut Embrace Pear Cake and Chocolate Cream Soft cake with lemon, pistachio cream and wild berries Chocolate Tartlet Pistachio Cheesecake Pistachio Cheesecake with Meringue and Ricotta Cheesecake Pistacchiosa Pistachio Marble Sponge Ricotta and Caramelized Fig Pie Unbaked pie Sweet Salame PUDDINGS AND DESSERTS Ciocco Mousse CioccoDelizia with marshmallow hearts Quattro Quarti with Ricotta Cheese and Figs Yoghurt Delight Pistachio light Tiramisu cake Chocolate Tortino with pistachio soft heart Pistachio Crunchy Cream Pistachio and Chocolate profiteroles BISCUITS AND SINGLE PORTION DESSERTS Alassio Kisses Abruzzo Mini-Bananas Mascarpone and Biscokrok Cups Crispy Cakepops Chocolate Madeleines 3-Créme Crêpes 100% Chocolate Cupcakes Pistachio and Chocolate Cupcakes Coffee Cupcakes Mini Cakes Flowers with Hazelnut Cream Coffee Macarons Sweet Peaches BABBI Waferini Sandwich

4 CAKES AND PIES

5 . 5. CAKES AND PIES Chocolate and Hazelnut Embrace Preparation Time: 40 Min + Baking time Level: Difficult Recipe for a 20 cm cake tin Ingredients for the chocolate sponge: 5 eggs 150 g sugar 35 g di cocoa 60 g potato starch 55 g cake flour Ingredients for hazelnut cream: 450 g mascarpone cream cheese 250 g BABBI hazelnut spreadin g cream 25 g hazelnut paste Ingredients for the decoration: 350 g Togo chocolate sticks (or similar chocolate biscuits) 100 g white chocolate Prepare the sponge by whipping the eggs and sugar together in the food mixer using the whip accessory, at medium speed, when they have formed a cream, turn up the speed to maximum for at least 25 minutes. Then sift the flour, potato starch and cocoa together, twice, and then using a spatula so as not to deflate the egg and sugar mixture, add the flour mixture to the egg mixture a little at a time, folding in from top to bottom until the mixture is smooth. Pour into a previously buttered and floured 20cm cake tin and bake in a static oven, preheated to 180 for about 35 minutes. While the cake is baking prepare the cream by mixing the mascarpone cream cheese, BABBI hazelnut spreading cream and hazelnut paste; beat at medium speed until the colour is uniform. Once the cake has cooled, cut into three layers, spread the hazelnut mixture generously onto each layer and assemble. Cover the outside of cake with the hazelnut mixture, use a spatula to smooth the cream. Place the chocolate sticks vertically along the sides of the cake. Place the remaining cream in a piping bag with a star-shaped tip and decorate the top of the cake. Prepare small hearts with the white chocolate by melting it in a bain-marie, fill a small cone of oven paper; when the chocolate is no longer hot (optimum temperature 35/32 ) make small hearts or any other shape on a baking tray covered in oven paper, allow to cool in the refrigerator for at least half an hour. Once the decorations have hardened, gently remove them from the paper and place on top of the cake.

6 . 6. CAKES AND PIES Pear Cake and Spread Preparation Time: 20 Minutes Baking time: 25 Minutes Level: Easy Recipe for 6 people 2 rolls pâte brisée 3 pears 3 eggs 6 spoons BABBI Cocoa Cream 20 cl cream 150 g almond flour 50 g icing sugar Preheat the oven to 180 C. Roll out the pastry. Cut six disks of pastry with pastry cutters for your tarts. Line tart tins with oven paper and place the disks in the tins, pierce the pastry with a fork. In a separate bowl, beat the eggs using a whisk and add the cream. Separately add the almond flour and the sugar, a little at a time, mix well. Peel and core the pears, cut into thin slices. Spread a thick layer of BABBI Cocoa Cream onto each tartlet. Cover with pear slices and pour the almond flour mixture on top. Bake for 25 minutes. Serve cold.

7 . 7. CAKES AND PIES Soft Cake with Lemon, Pistachio Cream and Wild Berries Preparation Time: 40 Min + Rest Difficulty: Medium Recipe for 8 people Ingredients for the lemon base: 75 g eggs 120 g sugar Grated rind of 1 organic lemon 60 g cooking cream 30 ml mild olive oil 90 g flour 2 g baking powder 1 tablespoon of butter for the mold. Ingredients for the garnish: 2/3 tablespoons of wild berry jam 1 cup of raspberries 1 cup of blueberries 4/5 strawberries cut in half 1 lime Icing sugar For the chocolate and pistachio cream: 300 ml fresh cream 90 g confectionery white chocolate 25 g BABBI pistachio cream Lemon base: Turn on the oven, set temperature at 175 C. Beat the egg, sugar and the grated rind of the lemon with an electric whisk until the mixture doubles in volume, then add the cream. Sift the flour and baking powder, add them to the mixture, then mix the olive oil with the mixture. Pour the mixture into a greased mold 26 cm of diameter and 2 cm of height. Bake for minutes: the surface should be golden. Allow it to cool before taking it out of the mold. Chocolate and pistachio cream: finely chop the chocolate and place it in a bowl with the pistachio cream. Boil the cream in a small pan, then pour it over the chocolate. Whip everything by using the hand blender and then allow it to cool, then cover it with food-quality film and put it in the fridge overnight. Before using the cream, beat it with the electric whisk and pour it in a pastry bag with a plain nozzle. Garnish: Place the lemon cake on a serving plate. Spread the jam evenly, then cover the surface with the pistachio cream. Garnish with wild berries, lime grated rind and sprinkle with icing sugar. Put the cake in the fridge until serving time.

8 . 8. CAKES AND PIES Chocolate Tartlet Preparation Time: 50 Minutes Baking time: 40 Minutes Level: Easy Recipe for 6 people 3 eggs 150 g flour 100 g sugar 1/2 sachet of baking powder 100 g butter 100 g BABBI Hazelnut Cream pieces of hazelnut brittle Preheat the oven to 180 C. In a bowl mix the sugar and eggs, then add the flour and baking powder. Add the butter, at room temperature and mix until the mixture is smooth and uniform. Warm the BABBI spread in the microwave for one minute and add to the mixture. Add the pieces of hazelnut brittle and pour into a greased and floured tin. Bake for 40 minutes. Serve with crème anglaise or with a scoop of ice cream.

9 . 10. CAKES AND PIES Cheesecake al Pistacchio con Meringa e Ricotta Preparation time: 30 Minutes Level: Difficult Recipe for 6 people Ingredients for the crust: 150 g amaretto biscuits 50 g butter Ingredients for Italian meringue: 2 egg whites 120 g sugar 80 ml water Ingredients for the mixture: 200 g ricotta cheese 4 tablespoons BABBI Pistachio spreadin g cream 200 ml cream 2 and a half gelatine leaves 2 tablespoons milk Amaretto and pistachio granule q.s. Crust: Melt the butter, crush the biscuits then add the melted butter and press into an 18 cm springform pan lined with oven paper and place in the fridge to chill. Meringue: Boil the water and remove from heat as soon as the syrup starts to bubble; then beat the egg whites using a beater on average speed: when they begin to appear fluffy increase the speed and add in the warm syrup in three lots, gradually increasing the speed. As soon as the meringue is firm and shiny switch off the beater and set aside the mixture. Cheesecake: whip the cream with BABBI Pistachio Cream; add the softened ricotta and continue beating with a whip. Dissolve the gelatine leaves after having put them in cold water for ten minutes with 2 tablespoons of milk then add the ricotta and cream. Add the meringue mixture by folding it in from top to bottom, pour the cream onto the amaretto biscuit base. Place in the fridge for 4-5 hours; before serving decorate with crumbled amaretto biscuits and pistachio granule.

10 . 11. CAKES AND PIES Cheesecake Pistacchiosa Preparation Time: 20 Minutes + Rest time Level: Easy Recipe for 9 people Base: 150 g dry amaretto biscuits 60 g digestive type biscuits 60 g melted butter Filling: 200 g ricotta cheese 150 g Crema Pistacchi BABBI 250 g whipped fresh cream 3 gelatine leaves 120 g sugar Milk q.s. Decoration: 50 g ground pistachio nuts 50 g ground dry amaretto biscuits Place the amaretto and digestive type biscuits in the food processor and process until they resemble fine breadcrumbs, pour into a bowl and add the melted butter, mix well. Lightly butter the bottom of a tin with removable sides and press the mixture onto the bottom. Place in the refrigerator. Prepare the filling by soaking the gelatine leaves in water. Whip the cream with Crema Pistacchi BABBI. In another bowl add the sugar to the ricotta cheese and mix well. Warm up two tablespoons of milk, squeeze gelatine leaves to remove the water and add to the warmed milk, mix to dissolve. Add this to the ricotta cheese mixture and fold in, moving from the top to the bottom, add the whipped cream. Pour the filling onto the base and allow to rest in the fridge for 4/5 hours. Remove from the fridge, pass a knife along the edge, remove the outer ring from the tin and decorate with ground amaretto and pistachio

11 . 12. CAKES AND PIES Roscón Variegato al Pistacho Preparation Time: 30 Minutes + Baking time Level: Easy Recipe for 8-10 people 3 eggs 200 g sugar 150 g butter 500 g flour ml milk 1 sachet baking powder BABBI Pistachio Cream Beat the eggs and sugar until light and creamy. Add the softened butter and the sifted flour and baking powder, continuing to mix. Add the milk a little at a time to obtain a creamy, not a liquid consistency. Put half the mixture into a separate bowl and add BABBI Pistachio Cream to one half. Butter a cake tin and spoon in the mixtures, alternating the plain mixture with the pistachio mixture. With a toothpick, gently stir the mixture. Bake at 180 for minutes.

12 . 13. CAKES AND PIES BABBI Pistachio Cream Tart Preparation Time: 20 Minutes + Baking time Level: Average Recipe for 6 people 250 g shortcrust pastry 250 g BABBI Pistachio Cream (or other BABBI cream of choice) 250 g custard Mix together the BABBI Pistachio Cream and custard. Roll out the shortcrust pastry and line a buttered ø22cm cake tin; the pastry must also cover the sides of the tin, pierce the pastry with a fork, cover with oven paper and bake blind using dry beans in a preheated oven at 210 C for approximately 15/20 minutes. Remove from the oven, remove the beans and oven paper. Fill the base with the pistachio cream and custard mixture, return to the oven and bake for a further 10 minutes.

13 . 14. CAKES AND PIES Unbaked Pie Preparation Time: 20 Min + Rest Difficulty: Low Recipe for a 33x10 cm rectangular pie mold 210 g digestive cookies 40 g dark chocolate 110 g butter 200 g white chocolate cream 100 g Hazelnut BABBI Spread Crumble the cookies and cut the chocolate into small pieces, then place them in a bowl with melted butter; stir until the mixture is dense. Line a pie mold with baking paper and pour in the mixture, making sure to cover up to the mold edges. Cover the mold with transparent film then place everything into the fridge, for at least 5 hours. After the rest hours, gently pull out the pie from the mold and place it on a serving tray. Cover the mixture with a first layer of white chocolate cream after having heated it so to make it more spreadable. Then add several spoonful of Hazelnut BABBI spread over the white chocolate layer and with a stick spread it over the entire surface to create a light-and- shade effect.

14 . 15. CAKES AND PIES Sweet Salame Preparation Time: 10 Minutes Level: Easy Recipe for 6-8 people 250 g mascarpone 250 g dry biscuits (with gluten or gluten-free) 200 g BABBI Pistachio Cream 200 g BABBI Coffee Cream Crush the biscuits in a bowl. Add the mascarpone, divide into 2 bowls and add the BABBI Pistachio Cream to one part and the BABBI Coffee cream to the other. Mix to amalgamate well and shape into a salame shape. Wrap in oven paper or tin foil and place in the freezer. Remove the salame from the freezer shortly before serving, dust with icing sugar and cut into thick slices.

15 PUDDINGS AND DESSERTS

16 . 17. PUDDINGS AND DESSERTS Ciocco Mousse Preparation Time: 10 Minutes Level: Easy Recipe for 6 people 6 eggs 200 g BABBI Cocoa Cream Separate the yolks from the whites. In a bowl beat the egg whites until stiff. Melt the BABBI Cocoa Cream in a bain-marie then add the yolks and mix well. Pour the egg yolk mixture onto the egg whites and delicately mix with a spatula. Spoon the mousse into dessert bowls, place in the refrigerator to cool for at least 2 hours before serving.

17 . 18. PUDDINGS AND DESSERTS Cioccodelizia in a cup with Marshmallow hearts Preparation Time: 45 Minutes Baking time: 5 Minutes Level: Average Recipe for 4 people For hot chocolate: 25 g classic Cioccodelizia (1 heaped table spoon) 100 ml milk For the marshmallows: 6 half sheets of gelatine 2 egg whites 1 pinch of salt 150 g sugar 4 tablespoons water 1 tablespoon rosewater 1 tablespoon honey 1 tablespoon pink food colouring A few drops of lemon juice 30 g corn flour 30 g icing sugar A few ice cubes HOW TO PREPARE THE MARSHMALLOWS Cut the gelatine sheets into pieces with a pair of scissors, put them into a cup, cover with cold water to soften. In a pot, put the sugar, water, rose water, food colouring and honey. Warm over low heat, mix slowly until the sugar has melted, remove from heat. Add a pinch of salt to the egg whites and beat until stiff. Add the gelatine to the sugar syrup. Use a brush to brush oil onto a baking tray and dust with a mixture of cornflour and icing sugar. Place the bowl with egg whites in another bowl with very cold water (add ice cubes). Very slowly pour in the sugar syrup, mixing continuously with a whip, then add the drops of lemon juice. Pour the mixture into the tray, smooth the surface and allow to rest in the refrigerator for approximately 30 minutes. Use slightly oiled heart-shape cutters to cut out the marshmallow shapes. Keep the marshmallows in the refrigerator during the preparation of the hot chocolate, as they melt quickly at room temperature. TO PREPARE THE HOT CHOCOLATE: Warm up the milk and add a little at a time 25g of CioccoDelizia for every 100cl of milk. To obtain a thick chocolate, warm over a low fire, mixing continuously. Once it has thickened, pour the hot chocolate into a cup and add two or three marshmallow hearts in each cup.

18 . 19. PUDDINGS AND DESSERTS Quattro Quarti with Ricotta Cheese And Figs Preparation time: 15 Minutes Churning: 30 Minutes Difficulty: Medium Recipe for 4 people 250 g ricotta cheese 250 g sugar 250 g milk 250 g cream BABBI caramelized figs Special tools: Ice cream machine Mix together ricotta, sugar, milk and cream. Place the ice cream machine into a cool place according to instructions. Churn the gelato using the ice cream machine for half an hour, then add the caramelized figs after having cut them into pieces with their sauce. Serve immediately or keep it in the freezer: simply remove it from the freezer 10 minutes before serving.

19 . 20. PUDDINGS AND DESSERTS Yoghurt Delight Preparation Time: 10 Minutes Level: Easy Recipe for 4 people 1 full cream plain yoghurt 4 tablespoons sugar 3 tablespoons BABBI Coffee Cream 1 l full cream milk Chocolate chips In a bowl mix together the sugar and yoghurt. Add the milk a little at a time, mixing continuously. Pour the mixture into the yoghurt maker cups, filling to 2/3, then follow the instructions given by the yoghurt maker manufacturer for the preparation of yoghurt. Warm BABBI Cream Spread in the microwave oven for one minute then pour a little over each cup. Decorate with chocolate chips.

20 . 21. PUDDINGS AND DESSERTS Pistachio light Tiramisu cake Preparation Time: 30 Minutes Level: Easy Recipe for 4 people 1 jar of Low-fat Greek yogurt 2 tablespoons of Crema Spalmabile BABBI al Pistacchio 8 Plasmon cookies Pistachios, as needed Coffee, as needed Mix the Greek yogurt with Crema Spalmabile BABBI al Pistacchio. Sweeten coffee and dip the cookies in the coffee. Arrange the cookies for the entire length of the pan. Cover the cookies with yoghurt and pistachio cream. Spread another layer of cookies and keep on to fill until all ingredients are used up. Garnish with Crema Spalmabile BABBI al Pistacchio and crumbed pistachios. La Cucina di Katy

21 . 22. PUDDINGS AND DESSERTS Chocolate Tortino with pistachio soft heart Preparation Time: 10 Minutes + Rest Level: Easy Ingredients for 3 Tortinos 100 g of dark chocolate 2 level measurin g spoons of sugar 2 level measurin g spoons of flour 1 sachet of vanillin 1 egg 1 pinch of salt 1 tablespoon and half of butter Water as needed Crema Spalmabile BABBI al Pistacchio, as needed Wild berries, spray cream, icing sugar (for decoration) as needed Fill a silicone mold for chocolates with Crema Spalmabile BABBI al Pistacchio and place it in the freezer for an hour. This way the cream will not melt during cooking! Add the butter in a small pan along with the chopped chocolate and add a drop of water and let them melt on low heat, stirring everything. Turn off the heat, and add sugar, silting flour, vanillin and a pinch of salt. Stir well with a mixer beater and finally add the egg lightly beaten with a fork. Stir until the mixture absorbs it. Grease and flour properly the little molds and pour a portion of the mixture into them. Carefully place a dollop of frozen pistachio heart made with Crema Spalmabile BABBI al Pistacchio into the mold. Cover with the other chocolate dough until the pistachio heart is fully covered. Bake in preheated oven at 220 degrees C for 8-10 minutes. Garnish as desired. Sweets Denny

22 . 23. PUDDINGS AND DESSERTS Pistachio Crunchy Cream Preparation Time: 30 Minutes + Rest Level: Medium-high Recipe for 4 Tortinos 1 Dolcetorta BABBI al Pistacchio 400 ml liquid cream for sweets 2 teaspoons full of bitter cocoa powder 60 g of icing sugar 3 gelatin sheets Put the gelatin sheets in a bowl with lukewarm water and let them soften about 20 minutes. Pour the cream into a saucepan and add the sifted icing sugar and cocoa. When the cream begins to boil soak the gelatin sheets, well wrung, and mix everything, boiling it for one minute. Turn off the heat. The gelatin will continue to melt for some time. Pour the cream in the molds and place it in the fridge for 5 hours. Dip the little molds into a bowl with hot water (paying attention that the water does not wet the cooked cream) and the molds will come off immediately. With the help of a pastry cutter cut 4 discs of Dolcetorta BABBI al Pistacchio. Prepare the dessert by placing first the Dolcetorta disc and on its top the cooked cocoa cream. Finally garnish everything with chopped pistachios and chocolate curls. Non solo dolci di Giada

23 . 24. PUDDINGS AND DESSERTS Pistachio and Chocolate Profiteroles Preparation Time: 20 Minutes Level: Easy Recipe for 4 people 20 profiterole puffs 200 g cream 80 g Crema Pistacchi BABBI 250 g dark chocolate 50 ml milk 150 ml cream 4 g pistachio granules Start the preparation of the pistachio and chocolate profiteroles by whipping the cream, when it is stiff add Crema Pistacchi Babbi using a wooden spoon to mix it well with the cream, being careful not to collapse the cream. Use a piping bag nozzle to make a hole under each profiterole puff and then fill the piping bag with the cream and pipe it into the puff. Dissolve the chocolate in a small saucepan with the milk and cream, allow cooling. Use a fork to dip each profiterole into the chocolate and cream mixture. Arrange the profiteroles one on top of the other in the classical pyramid shape and pour the remaining chocolate on top of the pistachio and chocolate profiteroles. Then decorate with the pistachio granules and Crema Pistacchi Babbi. Refrigerate for at least 1 hour before serving. Dolcezze di Saby

24 BISCUITS AND SINGLE PORTION DESSERTS

25 . 26. BISCUITS AND SINGLE PORTION DESSERTS Alassio kisses Preparation time: 15 Minutes + Resting time and Cooking time Level: Easy Recipe for pastries Ingredients for the base: 125 g hazelnuts 100 g sugar 1 egg white 12 g unsweetened cacao powder 12 g acacia honey A pinch of salt Ingredients for filling: 70 g dark chocolate 70 g BABBI Hazelnut Cream Finely grind the hazelnuts with the sugar in the food processor. Place in a bowl, add the honey and sifted cocoa and mix well. Beat the egg whites with a pinch of salt and add them to the hazelnut mixture, a little at a time and folding in delicately from the bottom to the top. Allow the mixture to rest for two hours in a cool place. Spoon the mixture into a piping bag with a large star-shaped nozzle, and pipe onto a baking tray covered by oven paper, making small rosettes one next to the other. Allow to rest for about 12 hours until a crust forms on the surface of the pastries which will allow the pastries to keep their shape while baking. After 12 hours bake in an oven preheated to 180 for minutes. Remove from the oven and allow cooling completely before removing from the baking paper. Dissolve the chocolate in the cream, over a bain-marie and allow cooling for approximately 2 hours. When the cream has thickened put a teaspoon of cream onto one half of a biscuit and join together; join two biscuits together until all the ingredients are finished.

26 . 27. KEKSE UND MONOPORTIONEN Abruzzo Mini-Bananas Preparation time: 30 Minutes Cooking time: Minutes Level: Easy Recipe for 16 pairs of mini bananas 250 g cake flour 1 egg 1 egg yolk 35 g melted butter 25 g extra virgin olive oil 75 g sugar 1 pinch of saffron (to make them more yellow and fragrant) The grated peel of half a lemon 1 teaspoon baking powder Alcohol-free banana dip or banana liqueur q.s. BABBI Cocoa Spreadin g Cream q.s. In a bowl or using a food processor, beat the eggs and sugar for a few minutes, then add oil, melted butter, lemon peel and mix. Add the flour sifted with the baking powder and mix, knead to obtain a soft, workable ball. Allow to rest for half an hour, out of the fridge. Shape into half-moon shapes, remembering to thin out the edges of the shapes, place the shapes on an oven paper-lined baking tray, leaving some space between the shapes. Bake in an oven pre-heated to 180 for minutes, the biscuits must not brown too much. Remove and allow cooling. Pour the Vov dip into a plate, add the syrup and filtered banana purée. Put castor sugar into a flat plate. Quickly dip the biscuits into the dip. Spread the cocoa cream onto each biscuit and join together, then dip again, and roll in the castor sugar so that they are totally covered.

27 . 28. BISCUITS AND SINGLE PORTION DESSERTS Mascarpone and Biscokrok Cups Preparation Time: 15 Minutes Level: Easy Recipe for 4 people Ingredients for the base: 250 g mascarpone cheese 100 g whipped cream BABBI Biscokrok Cream 3 egg yolks 3 tablespoons sugar Chopped hazelnuts BABBI Cannoli to decorate Beat eggs and sugar together until light and creamy. Add the mascarpone and work until the mixture is smooth; add the whipped cream folding in from bottom to top. Fill the cups alternating a layer of BABBI Biscokrok Cream, with a layer of mascarpone cream and chopped hazelnuts until the cups are full. Decorate with BABBI Cannoli and fresh fruit of choice.

28 . 29. BISCUITS AND SINGLE PORTION DESSERTS Crispy Cakepops Preparation Time: 40 Minutes Baking time: 10 Minutes Level: Average Ingredients for 4 people 250 g pound cake 4 tablespoons BABBI Pistachio Cream 1 bar 70% dark chocolate Butter Water Peanuts Crumble the pound cake and mix with a food processor. Add 4 tablespoons of BABBI Pistachio Cream. Mix well with the fingers to obtain a compact dough. Shape small balls with the dough. Meanwhile melt the chocolate in a small saucepan over a low fire. Then insert plastic lollipop sticks into the balls, dip the balls into the melted chocolate. Refrigerate for 30 minutes. Melt the dark chocolate with a little butter and water to obtain a uniform mixture. Dip the balls into the dark chocolate and sprinkle with chopped peanuts. insert the sticks into an apple to keep them upright in the refrigerator. Serve cold.

29 . 30. BISCUITS AND SINGLE PORTION DESSERTS Chocolate Madeleines Preparation Time: 15 Minutes Level: Easy Recipe for 24 madeleines 125 g butter softened at room temperature 3 eggs 120 g sugar One vanilla pod 150 g flour 50 g cocoa powder 1/2 sachet baking powder Organic lemon zest 2 tablespoons BABBI Hazelnut cream Preheat the oven to 180 C. Beat the eggs and sugar together until white and foamy. Add sifted flour, cocoa, baking powder, butter and lemon zest. Mix well. Fill madeleine moulds until 3/4 full. Use a piping bag to pipe BABBI Cream Spread onto the madeleines. Bake for 8 minutes without opening the oven door, to allow the madeleines to rise correctly.

30 . 31. BISCUITS AND SINGLE PORTION DESSERTS 3-Créme Crêpes Preparation Time: 20 Minutes Baking time: 1 Hour Rest: 2 Hours Level: Easy Recipe for 4 people For the crêpe batter: 250 g patisserie flour 3 eggs 15 g melted butter 50 cl full cream milk 5 cl beer 20 cl BABBI Cocoa Cream 20 cl BABBI Coffee Cream 20 cl BABBI Pistachio Cream Put the flour into a bowl, make a well in the centre and add the melted butter and eggs. Mix with a whip or electric beater, for a lump-free batter. Add the milk and continue mixing until smooth. Add the beer, mix well and allow to rest in the refrigerator for about 2 hours. Cook the crêpes in a pan with a teaspoon of butter. When cooked cover each one with a film of plastic wrap to keep warm. Serve the crêpes with the BABBI Cream Spreads.

31 . 32. BISCUITS AND SINGLE PORTION DESSERTS 100% Chocolate Cupcakes Preparation Time: 35 Minutes Baking time: 35 Minutes Level: Difficult Recipe for 6 people For the batter: 1 egg 2 egg whites 2 egg yolks 180 g softened butter 180 g sugar 150 g powdered hazelnuts 100 g flour 75 g liquid cream 20 g cocoa powder 1 sachet vanilla sugar 1/2 teaspoon baking powder 1 pinch of salt For the topping: 400 g liquid cream 150 g dark chocolate 150 g BABBI Hazelnut Cream Preheat the oven to 180. Warm the liquid cream in a small saucepan. Break the chocolate into pieces and, away from the fire, add the chocolate and BABBI Hazelnut Cream to the liquid cream. Mix well. Allow to cool and let it rest covered for 6h in a cool place. Butter and flour a muffin mould. In a bowl, beat the egg whites and a pinch of salt until stiff. Continue beating for 3 minutes and gradually fold in half the sugar. In another bowl beat the yolks, whole egg, sugar, vanilla sugar and butter. Add the powdered hazelnuts. Sift and mix flour, cocoa and baking powder. Add the previous mixture alternating with the liquid cream. Blend well, mixing slowly. Add the egg whites in two batches. Pour the mixture into the mould. Place in the centre of the oven and bake for approximately 30 minutes. Arrange the muffins on a plate and cover with the topping. Decorate.

32 . 33. BISCUITS AND SINGLE PORTION DESSERTS Pistachio and Chocolate Cupcakes Preparation Time: 40 Min + Baking time Level: Average Recipe for 12 cupcakes Ingredients for chocolate base: 100 g sunflower seed oil 200 g white sugar 3 eggs 180 g self-risin g flour 40 g unsweetened cocoa powder 100 ml Low-fat milk 1 teaspoon vanilla essence Ingredients for the butter cream: 200 g butter 140 g icing sugar 1 tablespoon Low-fat milk 100 g BABBI Pistachio Cream Preheat the oven to 180, or 160 if ventilated. In a mixing bowl mix together the oil and sugar, use a mixer or an electric beater. Add the eggs one at a time, mixing well before adding the next one. In a separate bowl sift together the flour and cocoa. Fold in half the flour to the oil and sugar and mix well at low speed; add the vanilla essence to the milk and add half to the mixture, continue mixing. Repeat this operation until all the ingredients are used up. Fill a muffin tin two thirds full and bake for about 20 minutes. Use a toothpick to test if baked through, remove from oven, allow to rest for a few minutes and remove from tin, placing them on a rack to cool before decorating. While the cupcakes are in the oven, sift the icing sugar and add the butter, milk and BABBI Pistachio Cream, mix at low speed and then at high speed for at least 5 minutes. Spoon the buttercream into a piping bag and decorate the cupcakes starting from the centre and moving outwards to create a flower. Add chocolate and green chips as decoration.

33 . 34. BISCUITS AND SINGLE PORTION DESSERTS Coffee Cupcakes Preparation Time: 1 hour Level: Medium Recipe for 8 cupcakes For the cupcakes: 250 g 175 g butter, softened 175 g sugar 150 g self-rising flour 3 eggs 2 tablespoons strong coffee Vanillin 30 g unsweetened cocoa powder For the icing: 250 g 200 g icing sugar 100 g Philadelphia 50 g butter if needed Crema Caffè BABBI CUPCAKES Separate the eggs and beat the whites until stiff. Beat the yolks and sugar together using an electric whisk until smooth and fluffy. Add the sifted self-rising flour, cocoa and vanilla; add the softened butter and lastly add the coffee. Mix all the ingredients using a whisk, until smooth, then add the beaten egg whites, fold in from the bottom to the top to maintain stiffness. Fill 8 baking cups and bake at 160 C in a pre-heated oven. Allow to cool on a rack. ICING Use an electric whisk to mix the sifted icing sugar and Philadelphia. Use a piping bag to pipe the icing onto the cupcakes, drizzle lines of Crema Spalmabile Babbi al Caffè over the icing to finish. Una Famiglia in Cucina

34 . 35. BISCUITS AND SINGLE PORTION DESSERTS Mini Cakes Preparation Time: 45 Minutes + Baking time Level: Average Recipe for 6 people Ingredients for the base: 4 egg whites 76 g flour g butter 140 g caster sugar 80 g almond flour 1 teaspoon baking powder Ingredients for filling and decorating: Dark chocolate Butter BABBI coffee cream Meringues Almond slivers Pistachio marzipan Sugar sweets Rum Beat the egg whites with the sugar until stiff, they must be stiff and shiny, then add the melted butter once it has cooled, followed by the flours and the baking powder. Spoon the mixture into a cupcake mould. Bake in an oven preheated to 180 for 40 minutes. Once they have cooled, cut the cupcakes in half, brush with a mixture of water and rum, and spread with the dark chocolate which has been melted in bain-marie with a little butter. IDEAS FOR ICING THE MINI CAKES Chocolate cream used for the filling and flowers cut from pistachio marzipan. Cream from the filling, almonds in slivers and a marzipan flower. BABBI Coffee Cream Spread and marzipan flowers. Marzipan and sugar sweets.

35 . 36. BISCUITS AND SINGLE PORTION DESSERTS Flowers with Hazelnut Cream Preparation time: 15 Minutes + Cooking time Level: Easy 1 Roll of puff pastry 1 Flower-shaped cookie cutter 1 Egg 4 Tablespoons of milk or fresh cream Brown sugar q.s. Icing sugar q.s. BABBI hazelnut cream q.s. Roll out the puff pastry and use the cookie cutters to cut out flower shapes. Prick the centre of each flower and brush the flowers with the beaten egg and milk. Sprinkle the surface with brown sugar and bake in the oven at 200 until golden brown, about 10/15 minutes. Allow to cool, then spread the base of each half-flower with BABBI Hazelnut Cream and close with the other half flower. Place a little hazelnut cream in the centre of each flower and dust with icing sugar.

36 . 37. BISCUITS AND SINGLE PORTION DESSERTS Coffee Macarons Preparation Time: 30 Minutes Baking time: 12 Minutes Rest time: 30 Minutes Level: Easy Recipe for 15 people 140 g powdered hazelnuts 250 g icing sugar 10 g unsweetened cocoa powder 3 eggs 200 g BABBI Coffee Cream Put the hazelnut powder, sugar and cocoa in a bowl and mix, then add the egg whites which have been previously beaten until stiff. Mix everything and spoon the mixture into an piping bag, pipe small meringues of approximately 3cm onto an oven tray, allow to rest for approximately 30 minutes at room temperature then bake in an oven preheated to 180. Wait two minutes before removing the macarons from the oven, then allow to cool on a rack. Spread one meringue with BABBI Cream Spread and cover with another meringue to form a macaron. Repeat with the remaining macarons. Allow to rest and serve.

37 . 38. BISCUITS AND SINGLE PORTION DESSERTS Sweet Peaches Preparation Time: 30 Minutes + Baking time Level: Easy Recipe for 4-6 people 250 g flour g sugar 1 egg 75 g butter Milk q.s. Zest of organic lemon Half a sachet of baking powder BABBI pistachio cream Alchermes liqueur Cream the butter and sugar, then add the egg, flour, baking powder and lemon zest. Mix with a little milk to obtain a consistency similar to shortcrust pastry dough. Shape small balls and place them 5 cm apart on an oven tray lined with oven paper and bake for 10 minutes at approximately 180 C. Once cool, roll the balls in the alchermes liqueur (take care not to soak the base). On the base of each biscuit spread a generous layer of BABBI Pistachio Cream or BABBI Dark Chocolate Cream, join one biscuit to the other and roll in caster sugar. Place each little peach in a cup and serve.

38 . 39. BISCUITS AND SINGLE PORTION DESSERTS BABBI Waferini Sandwich Preparation Time: 15 Minutes + Rest Level: Easy Recipe for 14 pieces 14 BABBI Waferini with Pistachio Vanilla 100 g of refined sugar 2 eggs 1 egg yolk Rind of 1 untreated lemon 280 ml whole milk 4 Crumbled BABBI Waferini 1 tablespoon of cognac 100 g of butter at room temperature In a bowl mix the eggs and egg yolk with sugar, heat the milk in a small pan and add the beaten eggs with sugar; stir constantly with a very low heat until the cream will thicken. Turn off the heat, add the lemon rind and let it cool. Add the cognac and soft butter until it becomes a smooth cream; let the cream rest in the fridge for a few hours to let it harden. With a small knife cut the BABBI Waferini in half horizontally and fill them with cream. Garnish with crumbled Waferini and serve. Dolcemente Inventando

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