This baking season we’re on a mission to celebrate the BIG difference that little passed on baking tips and skills can have in our lives ❤️ We’re working with Giuseppe and his lovely Nonna who share lots of special baking memories, and all the tips his Nonna has passed on have made Giuseppe the baker he is today! Here are their favourite 3 recipes.
Vegan Tiramisu with Nonna - a classic Italian dessert I remember baking with Nonna growing up! Made with Dr. Oetker and made better with Nonna’s little tips which have made a big difference to my baking 💙
Prepare a vegan cake by adding 1 mashed banana, 1/2 tsp baking powder, and 200ml plant based milk to a regular cake mix. Flatten on a baking tray and bake.
Prep the espresso coffee. Whip the double cream and fold in the mascarpone then whisk in the sugar. Add the liquor of choice, vanilla extract, cover the sponge cake in coffee, making sure it’s well absorbed, then cover in a layer of the cream, and repeat once more. Refrigerate for 2 hours minimum and use a sieve to sprinkle over with cocoa powder.
@droetkerbakes @Giuseppe Federici and his lovely Nonna have put a Vegan twist on their favourite Tiramisu recipe that they often baked together growing up! We love Nonna’s little tips 💙 Who’s influenced your baking and what tips have been passed on that you’ve always remembered? #PassItOn #littlemakesabigdifference ♬ original sound - droetkerbakes
Vegan Panna Cotta with Nonna - a classic Italian dessert that reminds me of holidays in Italy growing up. Made with Dr. Oetker 💙 we loved making this vegan one together.
In a saucepan, combine the double cream, sugar, and coconut cream and heat up. Once bubbling, add the vanilla paste. Then mix the vege-gel in the water and soy milk, bring the milk mixture to the boil (so the vege-gel sets) and add to the heated cream mixture. Pour into oiled ramekins and refrigerate for 2 hours. Meanwhile, heat up the berries in a saucepan with the sugar and arrowroot mixture until the sugar dissolves and thickens (about 10 minutes). Pour on top of the panna cottas warm or left to cool and enjoy.
@droetkerbakes @Giuseppe Federici and his lovely Nonna take a trip down memory lane with this Vegan Panna Cotta bake. A classic Italian dessert that reminds them of holidays in Italy together. We love Nonna’s little tips 💙 Who’s influenced how you bake and which recipes do you enjoy baking together? #PassItOn #littlemakesabigdifference ♬ original sound - droetkerbakes
Nonna made these (also known as Cantuccini) all the time growing up, so we slightly tweaked her recipe to make it plant-based and they turned out just as good as the regular ones!
1. Mix the milk, oil, vanilla, and both sugars in a large bowl.
2. Add the flour, baking powder and crushed almonds to the bowl and mix well.
3. Once a dough is formed, split the dough into two and roll and flatten into a rectangle shape and place on a lined baking tray.
4. Bake at 180°c until lightly browned, for around 25-30 mins.
5. Remove from the oven and cool for 15 mins, then use a sharp knife (bread knife works well), to cut into diagonal slices.
6. Bake again for 10 minutes then let cool. Add melted chocolate.