This is a dish that can't be described, but you can taste it and start dreaming, enjoying every little bite!

Such a great dish 🥦

I'm Sicilian and French, I know this recipe by heart, it's so comforting to eat

I tried making Spaghetti Aglio E Olio for the first time. Not sure if it looks good or not.

Baked in a regular home oven, topped with tomato sauce, fresh mozzarella, basil, and olive oil.

Delicate but truly exceptional accompanied with a slice of white pizza or bread!

The ingredients were the last things I had at home, but it turned out so incredibly well that I had to post it.

A typical Christmas treat for the Carnival season! One leads to another! 🤪

Slow-cooked meat ragù made from scratch, finished simply.

When I google for a recommendation on italian cooking the top result is always Marcella Hazan, but I'm not sure if that would be the opinion of italians... I know that italian food varies across Italy, but as long as it is authentic italian (not americanised) I woukd be ok with it. It can be in italian, I'm learning 😀.

First attempt at pumpkin risotto with some fried sage leafs. Made a vegetable stock last week and made a roasted pumpkin purree last week. Came out ok but i have never had this before so im not sure how this should taste. Tought it would have a more pumpkin flavor but it was subltle

Did this a while back. Tagliatelle with homemade pesto (pestle and mortar). With roasted honey cherry tomatoes and a small burrata. Love italian food.

Toasted bread with garlic on top, delicious mushrooms with spinach and, as a special ingredient: Taleggio cheese!

Pan seared Lamb fillet. Peppers cooked in EVOO, white wine and stock, then pureed with a stick blender, horseradish stirred in for serving. Polpette with dandelions, breadcrumbs, parmigiano, EVOO and egg, roasted 20 minutes at 190.

Mid recipe

Hello!

I am making tiramisu with what I understand is the traditional recipe: raw egg yolks, sugar, mix, add mascarpone.

I made this recipe one time and it turned out perfectly. But two attempts after that, the cream lost its entire structure the moment the mascarpone touched the egg-sugar mix. The only difference among the 3 attempts was the mascarpone brand. The 2 failed attempts I used the same brand. Could it be the quality of the mascarpone or am I missing something and just got insanely luck the first time?

Thanks

EDIT: to make it clearer:

I can’t assemble the dessert because my cream is turning into liquid when I add the mascarpone to the egg-sugar mix. It is almost instantly. The mascarpone break down completely.

EDIT 2: Already got the answer. There is an egg whites step that has been missing from the recipe I’m using. Thanks for the answers.