Soup “The Delicious”
Today I had a little mishap in the kitchen while trying to make a dessert. My intention was to make a delicious Easter bunny and chocolate eggs, but things didn’t go exactly as planned. After setting up the mold and starting the batter preparation, everything seemed to be going perfectly. However, once the sponge cake was in the oven and I waited for it to rise, I encountered difficulties in removing the cake from the silicone mold.
Despite always removing cakes from the mold while they were still warm, this time it seemed that the bunny didn’t want to come out at all. After waiting a bit and unsuccessfully trying again, I decided to intervene with a spatula to try to help the situation. Unfortunately, the sponge cake broke, and I was starting to lose patience.
After removing everything from the mold, reducing it to crumbs, I was faced with a choice: give up on the dessert or find an alternative solution. I chose the latter and, opening the fridge, decided to make a soup with vanilla cream, even though it wasn’t planned, because the ingredients were for an Easter roll…which I’ll tell you about later, and I didn’t even have fruit for garnish…
The result was surprisingly great: a soft, melt-in-your-mouth dessert, perfect for customization in many different ways. Despite the initial small mishap, I learned that in the kitchen it’s important to be flexible and seize the opportunities that arise, turning a negative situation into something positive and creative. What can I say, today my Easter bunny turned into my delicious soup!
And thinking of Easter, I invite you to take a look at the following recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Sponge cake, ricotta, and cream…
- 14 oz ricotta
- 14 oz heavy whipping cream
- 1 sponge cake (From three eggs)
- 3 1/2 oz powdered sugar (Plus extra for garnish)
- 1 pod vanilla
- 1 sheet puff pastry (Rectangular)
Tools
Electric mixer or planetary mixer, mixing bowl, sieve for ricotta… The tools I use can be found here, so I can recommend a possible purchase since I use them regularly.
Steps
There are several steps, but they are very simple and quick, it’s worth trying!
After preparing the sponge cake, while waiting for it to cool, whip the cream and add the sieved ricotta, powdered sugar, and vanilla; crumble the sponge cake and mix it with the ricotta and cream mixture, mix carefully and leave in the refrigerator until use
Roll out the puff pastry sheet, and cut it into 12 equal squares, prick the surface and brush with sugar syrup (100 g of water and 100 g of sugar, boil and use)
Bake in a static oven, (I wanted to try in a multi-purpose air oven, ha ha… my puff pastry squares were beautiful, but they flew lightly in the oven). Fill the squares with the ricotta cream and cover, dust with powdered sugar
Your delicious soup is ready! Normally, I decorate it with fresh fruit, as written above I had to improvise
You can decorate with fruit or pistachio crumbs
Soup “The Delicious”
With the same filling, which was actually supposed to be the sole recipient, I filled the roll after spreading some apricot jam, which you don’t see in the photo because I forgot to take it
Filled and rolled, soft, tasty, and much appreciated
Then decorated with sugar glaze and voilà, the dessert is ready!
It should be stored strictly in the fridge for up to two days! If you prefer, you can make a single soup… I prefer individual servings
