Pastry cream in the microwave

Ingredients:

• 500ml milk
• 2 egg yolks
• 3 tbspoon cinnamon
• 50g cornstarch

Directions:

1. Add the milk, the egg yolks, cinnamon and cornstarch in a microwave safe bowl.
2. Stir well until no lumps.
3. Cook it on maximum power microwave, stirring every 30 seconds. If not, it will burn.

And it's done!

Chocolate ice cream

Ingredients:

• 600ml milk
• 175g sugar
• 6 egg yolks
• 75g de dark chocolate

Preparation:

1. Beat the sugar with the egg yolks in a bowl until pale and thick.
2. Place the chocolate and milk into the pan and heat gently, bring to boil and remove from the heat.
3. Pour on the eggs and sugar and stir constantly. And strain back into the pan.
4. Heat while stir until thickens. Don't boil.
5. Then, pour into the large bowl and chill. Stir occasionally.
6. Pour into other bowl, and stir well the mixture and refrigerate (overnight).
7. When it is cold, place in the freeze and mix it every 30 minutes until it is completely frozen.

And enjoy!

Vanilla ice cream

Ingredients:

• 1 litre milk
• 350g sugar
• 7 egg yolks
• 1g de vanilla

Preparation:

1. Place the milk into the saucepan and heat just until the milk is hot. Then remove from the heat.
2. Then add sugar and vanilla, stir well, cover and reserve for 15 minutes.
3. Beat the egg yolks and pour on the mixture.
4. Simmer and stir constantly until it thickens. Don't boil.
5. Pour into other bowl, and stir well the mixture and refrigerate (overnight).
6. When it is cold, place in the freeze and mix it every 30 minutes until it is completely frozen.

And enjoy!

Tiramisu

Ingredients: (for 8 people)

• 500 gr of mascarpone cheese
• 200 ml. cream
• 2 eggs
• 100 g sugar
• 1 glass of amaretto liqueur (if you like the taste of bitter almond) or 1 cup
• rum
• Coffee pot and sugar to sweeten
• 250 grams of ladyfingers biscuits (1 bag 1/2 approx.)
• Cocoa powder, for garnish

Directions:

1. In a tray top edge will place the biscuits to cover completely the bottom. 
2. Dip with the mix that we will have prepared coffee, sugar i liquor.
3. Whisk the cream, mascarpone and eggs in a large bowl, until it has completely combined and have the consistency of thickly whipped cream. 
4. Layer these biscuits into your dish until you have used half the biscuits, then spread over half of the creamy mixture. 
5. Cover and refrigerate 4 to 6 hours, until set. This can now be kept in the fridge for up to 2 days. 
6. When serving, sprinkle cocoa on top, making sure it is all well covered and dark.
7. To improve we can accompany dessert with nougat ice cream or coffee.

And enjoy!!