Chill out with a good summer dessert
In summer, the main rule is to turn the oven off and cook as less as possible. If this rule make sense for the main courses, it cannot involve also the sweet end of every lunch: the dessert.
To not be ordinary offering to the guests always the same ice cream (always appreciated anyway) we should be original preparing something different, easy and fresh.
Let’s see together three fresh and fast suggestions for your summer dessert to replicate immediately.
Summer tiramisu
The traditional tiramisu is not suggested during summer months given that the cream is made with the two ingredients that most dread the heat: fresh cheese and raw eggs. Unless you have a professional blast chiller avoid the classic mascarpone cheese cream to not have problems of salmonella. During summer, a great variation can be the fruit tiramisu (in particular, strawberry, peach or pineapple). For your cream avoid eggs and use only mascarpone cream and whipped cream (for the strawberry tiramisu add also the juice of some strawberry that will give the pink colour), pour the tiramisu with the juice of the chosen fruit and between a layer and the other place some pieces of fresh fruit and if you like also some chocolate drops.
Another idea can be to prepare also some single portions in small jars or glasses.
Mousse of ricotta and coffee
It is an easy recipe to make a great impression. For 4 people, take 200 gr of ricotta, 30 gr of sugar and mix with 200 gr of soften coffee ice cream. Place everything in single portions and make rest in freezer for 30 minutes, then move everything in the fridge for 4 hours.
In the meantime, cut pistachios in pieces that you use to decorate the glasses before serving.
Frozen yogurt with raspberries
We suggest you to prepare this frozen cake that during the hot summer nights will be really appreciated by relatives and friends. Prepare a plum cake mould, covered with baking paper where you will pour the mix: start pouring and mixing in a bowl 500 gr of white yogurt, 120 gr of sugar and 300 gr of cold whipped cream. Mix carefully and fill half the mould with the mix, make rest for 30 minutes. Squash over the first half 100 gr or rasp berries creating a homogeneous layer, end with the rest of the mix and freeze for other 4 hours. Cut in slices and serve with other fresh raspberries and mint leaves.
