The oven is heated to 180C degrees (160C degrees oven fan). Grease the tin lightly with sunflower oil / sprayed. If you use baking paper, place the bottom of the tray. The butter, sugar and vanilla

Bases: Preheat the oven to 180C. Flour and greased round baking tin with a diameter of 22-23 cm or pad the bottom and sides with baking paper. Put the chocolate with the butter in a large bowl of

For the bases: Chocolate is melted in a water bath and allow to cool. Beat the egg whites to snow and leave them in the fridge. Apart Stir the butter with the sugar and add the egg yolks one by one

Biscuits crushed in small pieces mix with blueberries and distributed in cocktail glasses. Whites and powdered sugar is broken down into hard snow. Mascarpone stir for a minute and to this was added

Preheat oven to 180 degrees. Cover with baking paper to form the bottom 20 cm. Smear the walls with butter. Beat with a mixer cow butter and sugar until creamy. Add eggs one by one, nice Crush then

Steamed sugar paste - marzipan Varna: It is like puff. Water and the butter (or margarine) are placed in a suitable container on the stove. When the butter is melted and the water boil removed from

Mixing with cream cheese: Beat the mascarpone and sugar in a deep bowl until the mixture is fluffy. Continuing to stir, add the juice and rind of oranges and cornstarch / flour. Add the egg and beat

Preheat the oven to 190C (170C blown). Lightly greased and cover with baking paper shallow tray with dimensions 23h32 cm. Mix the coffee with 1 tbsp warm water. Beat with a mixer in a large bowl the

One full tablespoon of cocoa is dissolved in a little of the milk, previously heated. Make the remaining cold milk and add the rum. mascarpone cream and mix with sweetener (powdered sugar) to uniform

Blueberries are cleaned of leaves and stems and rinse with water. Dry. The beads of the blackcurrant most easily separated by means of a fork. Branch with black currant be held with one hand and with

We prepare the base, beating the yolks of nice cream with sugar. Add the screened flour and poppy seeds and stir lightly. Add well beaten whites and slowly with a spoon stirring. Pour into a greased

Is broken yolks with sugar, put in a water bath and stirred until the white set and thicken. Meanwhile, add the rum and liqueur and mix everything. Lowers from heat and stir 3-4 minutes until it cools

Heat milk with vanilla to the boil. Remove from heat and add the butter. In separate bowl sift flour with baking powder and a pinch of salt. In a glass bowl on a water and egg yolks with 150 g of

For the cream: Mix the mascarpone with the 4 egg yolks, two essences of rum and vanilla essence in a deep bowl. Stir with a spoon (or mixer) until a uniform mixture. Add powdered sugar to taste and

Mascarpone mix well with mixer and add condensed milk. 100 ml cream are heated without boiling and pour it battered in small pieces chocolate. Mix well to obtain a cream. Once cool add to the