A delicious and easy recipe for moist and fluffy carrot cake cupcakes with lemon cream cheese frosting.

The Carrot Cake is made of whole grain flour, brown sugar, coconut sugar, walnuts, raisins and yes carrots, but there is this secret ingredient which makes the cake extra special! Blended pineapple chunks! It makes it extra moist and delicious!

These carrot cake cupcakes are a modified version of my favorite Carrot Cake and are perfect for Easter as Easter Cupcakes with homemade bunny ears!

How to make the bunny marshmallow ears for Easter Cupcakes

• 6 Marshmallows for 12 Cupcakes
• 1 tsp dried raspberry powder
• 60 g sugar
• 1 tsp water

Whisk granulated sugar and dried raspberry powder in a small bowl. Add water and thoroughly stir until sugar is evenly coated.

This step you can omit if you only want to use the sugar for the bunny ears
Preheat the oven to 90°C. Spread the raspberry sugar mixture onto an prepared pan into an even layer. Place in the oven and turn off the heat. Let the sugar dry for at least 30 minutes or up to 2 hours. If being used right away, the sugar doesn’t have to be completely dry, but must be stored. If there are clumps, use a rolling pin to crush into fine pieces.

Cut marshmallows in half diagonally. Immediately dip the sticky, cut side into the raspberry sugar. Position the marshmallows on the cupcakes to look like bunny ears.

I hope you enjoyed this recipe for easy Carrot Cake recipes! It’s soo delicious and perfect for sharing!

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Carrot Cake Cupcakes

0 from 0 votes

Recipe by Antonia Course: brunch, cake, Cupcakes, DessertCuisine: American

Servings

14

Prep time

30

minutes

Cooking time

18

minutes

Calories

443

kcal

A delicious and easy recipe for moist and fluffy carrot cake cupcakes with lemon cream cheese frosting.

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Ingredients

• Carrot Cake

• 3 3 eggs

• 1 cup 1 vegetable oil or 1/2 cup apple sauce + 1/2 cup oil

• 1 cup 1 blended pineapple Approximately 350g pineapple

• 2 cup 2 whole grain flour

• 1 cup 1 brown sugar

• 2 tsp 2 baking soda

• 1 tsp 1 cinnamon

• 1 cup 1 walnuts roughly chopped

• 1 cup 1 carrots shredded

• 1/2 cup 1/2 raisins

• 1/2 cup 1/2 coconut shredded

• Lemon Cream Cheese Frosting

• 100 g 100 butter

• 170 g 170 caster sugar

• 400 g 400 cream cheese

• 4 tbsp 4 lemon juice freshly squeezed

• zest from one small lemon

Directions

• Carrot Cake
• Preheat the oven to 180°C and prepare a muffin pan with 12 cupcake liner
• In a large mixing bowl beat the eggs and the oil together and then add the blended pineapple. Stir in the flour, sugars, baking soda and cinnamon until just combined. Carefully add the walnuts, carrots, desiccated coconut and raisins and don't overmix it!
• Using an ice cream scoop or spoons, divide the batter evenly onto the cupcake liner.
• Bake for 15-18 minutes or until toothpick comes out clean at 180°C. Let it cool completely before frosting.
• Lemon Cream Cheese Frosting
• In a standing mixer beat the butter and the sugar for 5 minutes. It needs to look very light! Then add the lemon juice and the lemon zests, beat shortly. Be careful when adding the cream cheese, you should only beat it for a short time like a minute until everything is well combined. Don't overmix it because then its too runny.
• Pipe the frosting on top of the cupcakes and decorate with the marshmallow bunny ears

Nutrition Facts

• Calories: 443kcal
• Carbohydrates: 49g
• Protein: 7g
• Fat: 26g
• Saturated Fat: 12g
• Cholesterol: 82mg
• Sodium: 329mg
• Potassium: 273mg
• Fiber: 3g
• Sugar: 31g
• Vitamin A: 2147IU
• Vitamin C: 8mg
• Calcium: 73mg
• Iron: 2mg

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If you don’t like lemon cream cheese frosting, you can find a recipe for vanilla cream cheese frosting here.

The post Carrot Cake Cupcakes appeared first on Two Sisters Living Life.

This post is dedicated to my favourite Easter sweet bread. The Pinze! The Pinze is a traditional Austrian milk bread recipe or better said a brioche dough recipe. What makes this brioche dough unique is the aniseeds flavour. I made these Easterly loafs with the tangzhong method which makes this sweet bread extra fluffy and soft. These Pinzen can’t be missed on any Easter brunch table.

The Pinze is my favourite Easter pastry in the world. Every year I’m looking forward with excitement for spring season to begin. because I know I’ll get these fluffy buttery brioche breads with their unique taste in every bakery in Austria. The only problem there is with Pinzen is that not every bakery makes them right. Most bake them to try. That’s why I developed this recipe. The Pinzen have their unique aniseeds flavour but are fluffy, soft and juicy.

The Pinze- a traditional Austrian Easter milk bread recipe

It all start with aniseeds.

The uniqueness of a Pinze is her flavour. And the flavour comes from aniseeds which get soaked in warm white wine overnight. That’s my first step which I prepare the day before starting with the original process of baking.

• I heat 120ml of white wine in the microwave for 30-40 seconds and mix the wine with 1 1/2 tsp of aniseeds.
• I let the seeds soak overnight.
• In the morning I strain the wine. I discard the seeds but I keep the flavoured wine .

The tangzhong method.

After straining the whine I mix the wine together with the milk and a small part of the flour and bring everything to a boil and begins to thicken to a slurry. Don’t forget to constantly stir everything. This is called a tangzhong. The tangzhong or water roux is a mixture of both liquid and flour that you stir and cook until the starches in the flour gelatinize and the mixture thickens.That way the starches can hold twice as much liquid than a normal yeast dough.

Not only does the starch in the flour absorb more liquid; since heating the starch with water creates structure, it’s able to hold onto that extra liquid throughout the kneading, baking, and cooling processes.

The advantages:

• Since there’s less free (unabsorbed) water in the dough, it’s less sticky and easier to knead
• The bread or rolls may rise higher, due to more water creating more internal steam (which makes bread rise in the oven — along with the carbon dioxide given off by the yeast)
•  Having retained more water during baking, bread and rolls will be moister, and will stay soft and fresh longer

The dough itself.

• At first I pour the tangzhong into the bowl of a stand mixer with the hook attached, and let it cool slightly.
• Secondly I added the rest of the dough ingredients to the bowl and start kneading it on low for 5 minutes.
• When the dough comes together I increase the speed to medium. I let it knead for another 10 minutes until the dough is elastic and won’t stick any longer to the side of the bowl.
• At last I cover the bowl with plastic wrap and let the dough rise until double in size at a warm place.

The rising of the dough.

After the brioche dough has risen for the first time I knead it for a couple of minutes and let it rise again until doubled. I repeat the kneading and rising process 4 times. Every rising will take shorter than the last one. Through this process the pores of my milk bread will get finer and smaller which is another characteristic feature of a Pinze.

The shaping and cutting.

After I deflated the brioche dough for the last time i cut the dough into 10 equal heavy parts. But you can also leave half the dough whole for one big loaf and only cut the other half into 5 equal parts.

The shaping.

I take every dough piece and start pulling the outer sides into the middle where i pinch them together. I do that for 2-3 times until the dough got some tension and is already shaped like a ball. After that I put the dough on the counter and bend my fingers around the dough ball and start circling it inside of my hand until its perfectly round in shape. Repeat this with every dough piece. Put the dough balls on a baking tray covered with baking sheet.Leave enough space between the doughs. I wouldn’t recommend more than 5 Pinzen on a baking tray. Let it rise one final time. Give them enough time to double in size. After that brush them with the egg wash.

The Cut – which makes The Pinze inimitable

You need for the 3 parts cut a scissors. I put one tip of the scissors upright about 1/3 deep into the dough and cut 3 times from the inside to the outside into the dough.

After giving every Pinze their signature cut, bake them in the preheated oven for about 20-30 minutes. depending on how the size and colouring is.

Make sure to give my favourite kind of brioche recipe a try. You won’t be disappointed . Promised ! However I love to bake the milk bread for Sunday mornings. I often prepare it the day before and let the formed dough balls rise in the fridge overnight. Brushing and Cutting them in the morning.

These fluffy goodnesses are best enjoyed with my delicious recipe for a decadent Vanilla and Rosemary flavoured Orange Jam. Make sure to check out the recipe.

Tag us on Instagram and Facebook @twosisterslivinglife or #twosisterslivinglife so that we can see what you created and pin our recipes for later. Pinterest we love you.

Sweet and fluffy hugs, yours truly Nina

The Pinze – an Austrian Easter milk bread recipe

5 from 68 votes

Recipe by Nina Course: Breakfast, brunchCuisine: austrian

Servings

10

small loafs

Prep time

15

minutes

Cooking time

20

minutes

Calories

335

kcal

resting time

3

hours 

This is a traditional Austrian Easter Recipe for a Pinze which is a fluffy slightly sweet and buttery milk bread with an Anis seed flavor. This milk bread cant be missed on any Easter brunch.

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Ingredients

• For the Tangzhong

• 60 g 60 all purpose flour

• 120 ml 120 milk

• 140 ml 140 white wine

• 1,5 tsp 1,5 aniseed

• For the dough

• 440 g 440 all purpose flour

• 1 packet 1 dry yeast about 8g or 20g fresh yeast

• 80 g 80 sugar

• 1/4 tsp 1/4 salt

• 1 tsp 1 vanilla sugar

• peel of 2 oranges

• 90 g 90 butter slightly melted

• 3 3 egg yolks large at room temperature

• For the egg wash

• 2 2 egg yolks

• 1 tbsp 1 cream

Directions

• The night before mix together the white wine and the aniseeds. Heat in microwave for 30 seconds and let them soak overnight.

  • 

• For the Tangzhong
• Mix togehter the strained white wine, milk and flour in a pan with a whisk.
• Start heading the mixture under constant stiring until it start bubling and thickens. Turn off the heat and stir everything until its homogenous and came together to a slurry.

  • 

• Put the slurry into the bowl of stand mixer and let it cool slightly.
• For the dough
• Add to the tangzhong (slurry) all the ingredients of the dough and start mixing wtih a hook.
• Start kneading the dough on slow for about 5 minutes.
• Then increase speed to medium and knead for another 10 minutes. The dough is ready when it doesnt stick anylonger to the side of the bowls.
• Cover the bowl with plastic wrap and let the dough rise at a warm place until double in size. This will take about one hour.
• When the dough is double in size knead it for about 5 minutes, cover it again and let it rise again until double in size.repeat the kneading and rising for 2 more times. Every next rising will need less time.
• After the 4th rising knead the dough one more time and cut the dough into 2 eaqual parts.Cut every half into another 4 equal part so that you will have 8 small Pinzen or leave one half for one big Pinze and cut onply the other half into 4 small parts.
• Now take every dough piece and pul the outer sides into the the middle 2-3 times. and pinch togehter. Then put the dough with the seam down on the woriking surface. cover the round dough piece with your hand. Fingers are crooked slightly to cover the dough ball and now start rolling the dough until round. Place it on a baking tray with a baking sheet on it. Repeat this process with every dough piece.
• When all the dough pieces are formed cover them and and let them rise one final time until double in size.
• When the dough balls are double in size put the egg wash on top.
• Cut them from the middle to the outer sides 3 times. It should be a deep cut.

  • 

• Put a baking tray filled with water on the bottom of your oven and preheat the oven to 210°C or 410°F.
• Bake The smaller Pinzen loafs for about 15-20 minutes ore until they are a darker golden brown.Larger Loafs bake for about 20-25 minutes. Or a darker golden brown.
• Take loafs out of the oven and let them cool completely .Enjoy<3

Nutrition Facts

• Calories: 335kcal
• Carbohydrates: 48g
• Protein: 7g
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 120mg
• Sodium: 135mg
• Potassium: 100mg
• Fiber: 2g
• Sugar: 9g
• Vitamin A: 396IU
• Calcium: 37mg
• Iron: 3mg

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The post The Pinze – a traditional Austrian milk bread recipe appeared first on Two Sisters Living Life.

Oh how I missed traveling during that pandemic time. I live a 1 hour drive away from the Italian border and during the pandemic not driving to Italy for a day trip felt like damnation. So what’s the next best thing to do when I’m not allowed to travel? Getting all the foreign dishes and flavors into my kitchen of course.

That perfect risotto recipe with its simple ingredients combines everything I love: green asparagus (omg so good- favorite food) and creamy decadent parmesan risotto. This is a combo made in food heaven. In my opinion it’s one of the best crowd-pleasing meals.

The ingredients:

• risotto rice: short grain rice is what you need.
• olive oil extra virgin
• homemade chicken stock. But you can use store bought one as well.
• shallots
• white wine. when I measure the white wine for the risotto I always pour myself a glass of wine too. Preferably sauvignon blanc .
• vermouth: good value for money brands are Martini & Rossi Extra Dry, Noilly Prat original dry (thats the one I use ), Dolin Vermouth de Chambery Dry
• lemon zest: make sure you use organic products
• green asparagus
• grated parmesan cheese. make sure to use a good quality parmesan and grate it before adding it to the risotto.
• unsalted butter
• heavy cream
• black pepper and salt for seasoning.

Creamy spring risotto recipe with green asparagus and vermouth – What’s important!

This is a classic risotto recipe that has a very creamy risotto texture. The vermouth, lemon zest, and the asparagus give this classic Italian rice dish a beautiful twist, which makes it a perfect spring dish for your dinner table and one of these fabulous risotto recipe ideas.

• First step: I always prepare all my ingredients in advance. There is nothing more annoying than having to search for the ingredients like a frantic little hen during the cooking and eventually burning the rice. Nobody wants that.
• I roast the risotto rice with the minced shallots in olive oil over medium heat for a couple of minutes until the grains are golden brown. This releases some of its flavors and starts fuming heavenly.
• Stir the rice constantly with a wooden spoon.
• When the risotto rice starts to smell, I add the vermouth.
• I’m using vermouth and dry white wine. It adds a richer flavor to the risotto and the asparagus.
• Don’t be afraid of the added alcohol for the declacing. The alcohol vaporizes in the process and only leaves that fantastic flavor. Promised. 
• I don’t add all of the hot stock at once. I add some of the soup and let it soak in the risotto, then add some more cups of broth and let it soak again, and so on.
• Let the rice cook on a low simmer.
• Of course you can use your own homemade stock. Use chicken broth or vegetable broth whatever you prefer.
• Yes you definitely need all that butter, cream and parmesan cheese. Be my guest to add more cheese if you feel like it.
• The vegetable stock is an about thing. Maybe your risotto rice brand will need more or less soup then I wrote in my recipe. When the rice is AL DENTE, the Risotto is ready for the finishing.

The history of risotto

The story of risotto began in the 14th century B.C., when the Arabs brought rice to Sicily and Spain during their rule. Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land. As a result, rice became a main part of Italian food culture.

Valerius, a young apprentice, is believed to be the creator of risotto Milanese . In 1574, he was put in charge of making the stained-glass window that was to adorn the Cathedral Duomo Di Milano. While he worked, many of the townspeople made fun of him, giving credit to the herb saffron for the beautiful colors showcased in his artwork. As a result, Valerius became angry and devised a plan of retaliation. During his master’s wedding, he added an excessive amount of saffron to the rice being served as the main dish. He hoped his action would ruin the festivities, but instead the rice received great reviews, launching risotto into culinary fame.

What is the perfect risotto rice.

To find the perfect risotto rice, it is useful to study the consistency and cooking behavior of the different types of rice. Basically, in Italy, you cook the creamiest risotto with Arborio rice, Carnaroli rice and Vialone nano rice. All three are a starchy variety of rice and have a high starch content.

What to do with leftover-risotto rice.

• My favorite recipe including leftover-risotto is Arancini . Arancinis are rice balls made of leftover-risotto rice stuffed with cheese , covered in bread crumbs and fried to golden perfection. This is so tasty and delicious .

How to store risotto.

While risotto is at its best when it’s fresh, if you do happen to have leftover, it will be fine in the refrigerator. The risotto will thicken because of the rice’s starch. Just store the risotto in an airtight container up to 5 days in your refrigerator. If your risotto happens to contain meat, store it up to 3 days in your refrigerator.

How to reheat risotto.

For every cup of risotto add 1/4 cup of hot broth and bring everything to a boil on the stove in a pot large enough to fit the risotto. Stir it for a few minutes until the rice warms up. If the risotto is still quite thick, you can add a splash or two more broth, as needed, to loosen it up.

Oh and before I forget it, this is a vegetarian, gluten free recipe. Not bad right? My sister and I mostly try to do without the meat. Mostly because we try to decrease our CO2 imprint in this world. I hope you’ll give this risotto recipe a go. Maybe for your next family dinner.

Make this recipe vegan

You can easily substitute the butter for a vegan plant based butter, add some vegan cream instead of the normal one and leave out the parmesan cheese and add 1-2 tsp yeast flakes. And voilá it’s vegan. One of the greatest asparagus recipes ever .

Warm Vacation hugs, yours truly

Nina

Here are some more spring recipes for you !

• Italian Asparagus Quiche – Antonia’s favorite quiche recipe
• Strawberry -Rhubarb galette with pistacchio crust
• Rhubarb lattice tart with coconut crust
• Elderflower syrup – delicious and homemade
• Creamy wild nettle soup topped with savory granola

Say hello to us on social media <3. You can find us on Facebook , Instagram and Pinterest!

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Creamy spring risotto recipe with green Asparagus and vermouth

5 from 31 votes

Recipe by Nina Course: Main CourseCuisine: Italian

Servings

4

Prep time

10

minutes

Cooking time

30

minutes

Calories

696

kcal

Total time

40

minutes

Creamy spring risotto with green asparagus and vermouth is a wonderful spring recipe to enjoy all these delicious tender green asparagus stalks you'll find on every farmers market right now. Its refined with vermouth which adds an extraordinars flavor to this Italian dish.

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Ingredients

• 1 bunch 1 green asparagus

• 150 g 150 challots, finely minced 3-5 depends on the size but you can use a simple kitchen onion too

• 350 g 350 risotto rice uncooked

• 50 ml 50 vermouth like Martini, Noilly Prat
  you can leave it out too if you don’t have any at hand

• 100 ml 100 white wine

• 1200 ml 1200 vegetable broth, it can be that you need a little bit more or maybe less than the 1200 ml. Depending on your rice brand

• 70 g 70 butter

• 100 ml 100 cream

• 1/2 tsp 1/2 lemon zest from an organic lemon

• 70 g 70 grated parmesan cheese plus more for serving

Directions

• Wash the asparagus. Cut off the tough ends. Don't throw them away you can make a soup out of them at a later time.
• Cut off the asparagus spears and cook them separetely in salted water until tender and afterwards shock them with ice water.
• Cut the rest of the asparagus stalks into 1cm pieces and put them into a small bowl and set aside.
• In a medium sized heavy bottom pan heat the olive oil on medium high and cook the minced challots until tender without collor.
• Add the risotto rice and fry for another 5 minutes under constant stiring.
• The rice will start to release his flavor and start to fume slightly that’s the moment to deglace everything with the white wine and the vermouth.
• When the alcohol has vaporized and the liquid is absorbed add some of the vegetable stock. The rice has to be covered with liquid. Cook on medium low heat.
• When the liquid is absorbed add more vegetable stock until the rice is covered again with liquid.
• Repeat that step until 1 quarter of the stock is left.
• When you add that last 1/4 of the vegetable stock you'll add with it the cut aspargus stalks.
• When the last liquid is absorbed but the risotto rice is still to firm ti the bite add some more stock.
• To finish the risotto mix the cream, butter and grated parmesan cheese and lemon zest under the risotto.
• Serve the risotto in deep plates and top with the asparagus spears and some more grated cheese.
• Enjoy with people you love ?

Nutrition Facts

• Calories: 696kcal
• Carbohydrates: 86g
• Protein: 17g
• Fat: 29g
• Saturated Fat: 18g
• Trans Fat: 1g
• Cholesterol: 87mg
• Sodium: 1611mg
• Potassium: 482mg
• Fiber: 6g
• Sugar: 8g
• Vitamin A: 2447IU
• Vitamin C: 10mg
• Calcium: 261mg
• Iron: 7mg

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The post Irresistible Spring Risotto Recipe with Green Asparagus And a Hint of Vermouth appeared first on Two Sisters Living Life.

These jam thumbprint cookies  with a chocolate cookie dough base bring together a soft, buttery dough, rich cocoa and bright apricot jam. They require no chilling time, shape easily, and deliver that classic Austrian flavour combination beloved during the Christmas season. Whether you’re searching for the perfect christmas thumbprint cookie recipe, a sweet treat with a festive touch or a jam-filled classic, this recipe fits effortlessly into your holiday season. Chocolate thumbprint cookies have to be on your christmas cookies baking list!

Why You Should Bake These Cookies This Christmas

They honour the famous Sachertorte, look elegant on a Christmas cookie tray, deliver deep chocolate flavour with minimal effort, store beautifully for gifting, and offer a nostalgic, family-friendly baking moment — exactly the kind of tradition that makes Christmas baking meaningful.

Ingredients

For the dough:

• 250 g unsalted butter, room temperature
• 100 g brown sugar or granulated sugar
• 1 egg, room temperature
• Pinch of salt
• 50 g unsweetened baking cocoa
• 300 g all purpose flour

For the filling:

• 300 g finely strained apricot jam, warmed

For the decoration:

• 100 g melted dark chocolate
• 50 g chocolate sprinkles

Extras : prepare a baking tray with parchment paper, a kitchen scale, stand mixer with a paddle attachment  or an electric hand mixer

Yield & Timing

Yield: approx. 35 cookies
Prep Time: 15 minutes
Bake Time: 10 minutes
Total Time: 25 minutes

Instructions

1. Make the dough

Start with room-temperature butter — properly softened butter creams smoothly and incorporates air, which keeps the dough soft and prevents the cookies from cracking when shaped. Beat the butter, sugar and egg until light and creamy in a mixing bowl of your stand mixer with the paddle attachment .

In a medium bowl sift flour, cocoa powder and salt directly into the bowl. Mix until a smooth, soft dough forms. Because of the butter structure, the dough requires no chilling.

2. Shape the cookies (simple shaping instruction)

Scoop teaspoon-sized portions of dough and roll them into even 1-inch balls between your hands. This dough shapes easily and cleanly, making it perfect for beginners and family baking.

Place the balls on a with parchment prepared baking sheet. Using the rounded end of a wooden spoon, press a clean, deep hollow into the center of each cookie ball — the classic “thumbprint”.

3. Bake

Bake at 180 °C (356 °F) for 10 minutes, until the edges are slightly set but the centres remain soft. Remove from the oven; the cookies may appear delicate but will firm up as they cool.

4. Fill & Decorate

While the baked cookies are still warm, fill each hollow with warmed apricot jam drops or your favorite jam. Let the cookies cool completely, then drizzle with melted dark chocolate and finish with chocolate sprinkles.

Pro Tips for Success 

• Use soft, room-temperature butter so the dough mixes smoothly and doesn’t produce dough cracks.
• Press the indent of the dough balls gently but deep enough to hold the jam.
• Warm the jam slightly so it fills the center neatly.
• Don’t overbake—take the cookies out when the edges are just set.
• Let the cookies cool completely before adding the chocolate drizzle.

Substitute with different jams

Apricot jam is traditional for Austrian pastries, but you can easily switch it depending on taste or availability for another type of jam. Raspberry jam gives a bright, tangy contrast similar to Linzer cookies. Cherry or plum jam works beautifully with chocolate and creates a deeper, more robust flavor. For a sweeter option, strawberry preserves and make strawberry jam cookies; for a modern twist, try orange marmalade, which mimics the citrus notes sometimes paired with dark chocolate. Whichever filling you choose, make sure it’s smooth and slightly warmed so it fills the jam thumbprints cleanly.

Storage and Freezing Advice

These cookies store beautifully — a big advantage during the busy Christmas season.

Storage:
Keep the cookies in an airtight container at room temperature for up to 7 days. Their flavour even deepens slightly over time, similar to many traditional Austrian baked goods or in the refrigerator for up to 4 weeks.

Freezing:
For best results, freeze the cookies unfilled:

• Shape and bake the cookies as directed.
• Let them cool completely.
• Freeze in an airtight container for up to 2 months.

When ready to serve, thaw the frozen cookies at room temperature, fill with warmed apricot jam and decorate with chocolate.

This method keeps the texture crisp on the outside, soft in the centre, and prevents moisture issues in the jam.

Conclusion

These Austrian Chocolate Thumbprint Cookies combine tradition, simplicity and a flavour profile rooted in the heritage of the Sachertorte. They are reliable, beautiful and ideal for anyone searching for christmas cookie recipes, chocolate cookie recipes or a classic jam cookie recipe.
With the right butter temperature, clear timing, easy shaping and proper storage techniques, they turn out perfectly every single time — just the way good baking has always been done.

Final Words – Why You Should Make These Cookies

These cookies are the perfect mix of simple baking and unforgettable flavor. They bring the classic taste of rich chocolate and sweet apricot jam together in a way that feels warm, traditional, and truly special. They’re easy enough for beginners, impressive enough for gifting, and festive enough for any Christmas table. If you want a cookie that always works, looks beautiful, and carries a touch of Austrian charm, then this is the recipe you shouldn’t miss. Just bake them once—and they’ll become a holiday favourite in your home.

Sweet Hugs Nina

Did you make my delicious, easy Sacher chocolate thumbprint cookies recipe? Let me know, and tag me on Instagram. Or leave me some kind words and a star rating. I will always be thankful for that 

Need more cookie recipe?

• Fairy kisses- an unique Christmas Cookie Recipe
• Baileys Hazelnut Chocolate Shortbread Cookies
• Boozy Chocolate Cake Moon Cookies
• “Eisenbahner” – Austrian Railroad Cookies
• “Nussecken” – Nut Corner Cookies
• Angel Wings- Easy Christmas Sugar Cookies

Easy Austrian Chocolate Thumbprint Cookies with Apricot Jam

0 from 0 votes

Recipe by Nina Course: CookiesCuisine: Austrian CookiesDifficulty: Easy

Servings

35

servings

Prep time

20

minutes

Baking time

10

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• Ingredients
• For the Dough

• 250 g 250 unsalted butter, room temperature

• 100 g 100 brown sugar or granulated sugar

• 1 1 egg, room temperature

• Pinch salt

• 50 g 50 unsweetened baking cocoa

• 300 g 300 all purpose flour

• For the Filling

• 300 g 300 finely strained apricot jam, warmed

• For the decoration:

• Decorations

• 100 g 100 melted dark chocolate

• 50 g 50 chocolate sprinkles

Directions

• Make the dough
• Start with room-temperature butter — properly softened butter creams smoothly and incorporates air, which keeps the dough soft and prevents the cookies from cracking when shaped. Beat the butter, sugar and egg until light and creamy in a mixing bowl of your stand mixer with the paddle attachment .
• In a medium bowl sift flour, cocoa powder and salt directly into the bowl. Mix until a smooth, soft dough forms. Because of the butter structure, the dough requires no chilling.
• Shape the cookies (simple shaping instruction)
• Scoop teaspoon-sized portions of dough and roll them into even 1-inch balls between your hands. This dough shapes easily and cleanly, making it perfect for beginners and family baking.
• Place the balls on a with parchment prepared baking sheet. Using the rounded end of a wooden spoon, press a clean, deep hollow into the center of each cookie ball — the classic “thumbprint”.
• Bake
• Bake at 180 °C (356 °F) for 10 minutes, until the edges are slightly set but the centres remain soft. Remove from the oven; the cookies may appear delicate but will firm up as they cool.
• Fill & Decorate
• While the baked cookies are still warm, fill each hollow with warmed apricot jam drops or your favorite jam. Let the cookies cool completely, then drizzle with melted dark chocolate and finish with chocolate sprinkles.

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Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

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Looking for a showstopping dessert that’s easy to make, tastes amazing, and feels like Christmas in every bite? This no-bake mascarpone vanilla cream cake is the perfect holiday treat! With a spiced speculoos crust, a creamy mascarpone filling, and a tangy lingonberry jam layer, it’s a dessert that looks fancy but takes minimal effort.

And for a truly indulgent experience, pair it with “Grüner Veltliner Ice wine” from Winery Stift Klosterneuburg . This dessert wine’s sweet, fruity notes perfectly complement the rich creaminess of the cake. It’s a match made in holiday heaven!

Why This Recipe Is a Must-Try

• No Bake, No Fuss: Perfect for when you want something easy but impressive.
• Holiday Flavors: Speculoos cookies and lingonberry jam add festive warmth and brightness.
• Perfect Pairing: Enjoy with “Grüner Veltliner Ice Wine” for a complete dessert experience.
• Make-Ahead Friendly: Prepare it the day before your holiday gathering for stress-free hosting.

Ingredients

For the Crust:

• 300g (about 7 oz) speculoos cookies
• 150g (5 tbsp) unsalted butter, melted
• Optional: 100g melted white chocolate for the bottom. This way, the crust stays crisp and doesn’t get completely soggy.

For the Mascarpone Filling:

• 500g (2 cup) mascarpone cheese
• 350 (1 1/3 cup) heavy cream
• 140g (1/2 cup) powdered sugar
• 1 tsp vanilla extract or 2 tsp vanilla sugar

For the Lingonberry Jam Layer:

• 150g (1/2 cup) lingonberry jam mixed with 3 tbsp water and heated
• Optional: fresh sugar-coated cranberries and fresh rosemary twigs for decorating

How to Make No-Bake Mascarpone Cheesecake

Step 1: Prepare the Speculoos Crust

1. Crush the speculoos cookies into fine crumbs using a food processor or rolling pin.
2. Mix the cookie crumbs with melted butter until evenly combined.
3. Press the mixture firmly into the bottom of a springform pan and on the side to form a crust. Chill in the fridge or bake for 15 minutes at 360°F (180°C)
4. Let cool completely, and cover the bottom with the melted white chocolate. Be very gentle. Otherwise, the crumb crust will stick to your chocolate-covered spoon.

Step 2: Make the Creamy Filling

1. In a mixing bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
2. In another bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the mascarpone mixture, ensuring it stays light and fluffy.
4. Reserve 1/5 of the cream for piping some decorative swirls on top.

Step 3: Assemble the Cake

1. Spread the still warm lingonberry jam over the chilled white chocolate-covered crust.
2. Spread the mascarpone filling gently over the jam layer and smooth the top. This works best when you put the cream into a piping bag.
3. Refrigerate the cake for at least 4 hours or overnight for the best results.

Step 4: Serve and Pair with Dessert Wine

1. Carefully remove the springform pan and garnish the cake with decorative piped swirls, sugar-coated cranberries, and rosemary twigs.
2. Serve slices with a chilled glass of “Grüner Veltliner Ice Wine” from Winery Stift Klosterneuburg.

Why “Grüner Veltliner Ice Wine” Is the Perfect Match

This no-bake cake pairs beautifully with “Grüner Veltliner Ice Wine.” The wine’s sweet and fruity profile enhances the tart lingonberry jam and balances the creamy mascarpone filling. Its subtle spiced notes also echo the warmth of the speculoos crust. Serve it slightly chilled for an elegant touch to your holiday table.

How the “Grüner Veltliner Ice Wine” is Made.

While other grapes are already fermenting in cellars, the healthy clusters destined for ice wine patiently remain on the vine, waiting for frosty nights to arrive. Only when temperatures drop to –7°C (19°F) or lower for several hours does the water inside the berries freeze.

Ice wine is typically harvested at night or in the early morning hours. The grapes must be picked while still frozen and then pressed with great care. This process ensures that the frozen water remains as ice crystals, while the juice extracted is rich in sugar (minimum must weight of 25°KMW), intense aromas, and other extractive substances.

The earlier and more intense the frost, the better it is for wine quality, as prolonged exposure can compromise the health of the grapes.

Pro Tips for the Perfect No-Bake Cake

• Room Temperature Mascarpone: This helps achieve a smooth, lump-free filling.
• Chill Thoroughly: Allow the cake to set for at least 4 hours for clean slices.
• Wine Serving Tip: Chill “Grüner Veltliner Ice Wine” to 10–12°C for the best flavor.

No-Bake Mascarpone Cheesecake : A Dessert to Impress This Holiday Season

This no-bake mascarpone vanilla cream cake with a speculoos crust and lingonberry jam is the ultimate holiday dessert. It’s easy to make, full of festive flavors, and guaranteed to impress your guests. Pair it with [Dessert Wine Name], and you’ve got a dessert experience that will steal the spotlight.

Save this recipe and share it with friends! Let me know in the comments if you try it—and don’t forget to pour a glass of that delicious “Grüner Veltliner Ice Wine” to toast the season. Cheers and happy holidays!

Did you make my delicious, easy Panna Cotta recipe? Let me know, and tag me on Instagram. Or leave me some kind words and a star rating. I will always be thankful for that .

Warm Hugs Nina

Using just egg whites and white sugar, you can easily make stunning sugar-coated cranberries and rosemary twigs. Here’s how:

How to make Sugar Coated Cranberries with Egg White

Ingredients:

• 1 cup fresh cranberries
• 1 egg white (lightly whisked)
• 1/4 cup granulated sugar

Instructions:

1. Prepare the Egg White:

• Lightly whisk the egg white in a small bowl until frothy (not stiff).

1. Coat the Cranberries:

• Dip the cranberries into the egg white, ensuring they’re fully coated. Shake off any excess.

1. Sugar Coating:

• Roll the cranberries in granulated sugar until completely coated.

1. Dry:

• Place the coated cranberries on parchment paper or a wire rack to dry for 1–2 hours. The sugar will harden, creating a sparkling finish.

How to make Sugar-Coated Rosemary Twigs with Egg White

Ingredients:

• Fresh rosemary sprigs
• 1 egg white (lightly whisked)
• 1/4 cup granulated sugar

Instructions:

1. Prepare the Egg White:

• Whisk the egg white until frothy.

1. Coat the Rosemary:

• Using a brush or your fingers, lightly coat each rosemary sprig with the egg white. Ensure the entire sprig is covered, but avoid excess liquid.

1. Sugar Coating:

• Sprinkle or roll the rosemary sprigs in granulated sugar.

1. Dry:

• Lay the coated rosemary on parchment paper and let it dry for 1–2 hours until the sugar is set and crispy.

Tips for Success

• Be Gentle: When handling cranberries or rosemary, ensure they’re evenly coated without clumping.
• Storage: Store the garnishes in a cool, dry place in an airtight container for up to 2 days.
• Uses: Perfect for decorating cakes, cupcakes, cocktails, or as a festive garnish for your holiday table.

These two-ingredient sugar-coated garnishes are easy, elegant, and add a festive sparkle to any holiday creation!

No Bake Mascarpone Cheesecake recipe with a Speculoos Crust and Lingonberry Jam Filling

5 from 3 votes

Recipe by Nina Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

45

minutes

Baking Time

15

minutes

Calories

300

kcal

Chilll Time

4-12

hours

Cook Mode

Keep the screen of your device on

Ingredients

• For The Crust

• 300 g 300 (about 7 oz) speculoos cookies

• 150 g 150 (5 tbsp) unsalted butter, melted

• Optional: 100g melted white chocolate for the bottom. This way, the crust stays crisp and doesn’t get completely soggy.

• For The Mascarpone Filling

• 500 g 500 (2 cup) mascarpone cheese

• 350 350 heavy cream

• 140 g 140 (1/2 cup) powdered sugar

• 1 tsp 1 vanilla extract or 2 tsp vanilla sugar

• For the Lingonberry Jam Layer

• 150 g 150 (1/2 cup) lingonberry jam mixed with 3 tbsp water and heated

• Optional: fresh sugar-coated cranberries and fresh rosemary twigs for decorating

Directions

• Prepare the Speculoos Crust
• Crush the speculoos cookies into fine crumbs using a food processor or rolling pin.
• Mix the cookie crumbs with melted butter until evenly combined.
• Press the mixture firmly into the bottom of a springform pan and on the side to form a crust. Chill in the fridge or bake for 15 minutes at 360°F (180°C)
• Let cool completely, and cover the bottom with the melted white chocolate. Be very gentle. Otherwise, the crumb crust will stick to your chocolate-covered spoon.
• Make the Creamy Filling
• In a mixing bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
• In another bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the mascarpone mixture, ensuring it stays light and fluffy.
• Reserve some cream for piping some decorative swirls on top.
• Assemble the Cake
• Spread the still warm lingonberry jam over the chilled white chocolate-covered crust.
• Spread the mascarpone filling gently over the jam layer and smooth the top. This works best when you put the cream into a piping bag.
• Refrigerate the cake for at least 4 hours or overnight for the best results.
• Serve and Pair with Dessert Wine
• Carefully remove the springform pan and garnish the cake with decorative piped swirls, sugar-coated cranberries, and rosemary twigs.
• Serve slices with a chilled glass of “Grüner Veltliner Ice Wine” from Winery Stift Klosterneuburg.

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

Looking for more Cake Recipes? How about these.

• 2-layers Mini Chocolate cakes with Raspberries
• Divine Red Wine Chocolate Spice Bundt Cake
• White Chocolate Cheesecake with Speculoos cookie base and cranberry compot
• Easy Victoria sponge cake recipe- a family’s favorite
• Lemon Coconut Cheesecake with Meringue kisses
• Sourdough baked cinnamon apples cake – a sourdough discard recipe

This post is sponsored by Winery Stift Klosterneuburg.

The post No Bake Mascarpone Cheesecake recipe with a Speculoos Crust and Lingonberry Jam Filling appeared first on Two Sisters Living Life.

Whether you’re celebrating a holiday, hosting a dinner party, or simply elevating your afternoon tea, this cake is guaranteed to be a showstopper. And the best part? It’s surprisingly easy to prepare.

Why This Spice Cake Recipe Stands Out

This isn’t your average spice cake! Here’s why it deserves a place in your kitchen:

1. Sophistication in Every Bite: The addition of high-quality brandy elevates this cake from ordinary to extraordinary, adding a deep, refined flavor.
2. Aromatic Spices for a Cozy Vibe: A blend of cinnamon, nutmeg, cloves, and cardamom gives this cake a warm, festive aroma that’s irresistible.
3. Visually Stunning Presentation: The candied orange topping transforms this cake into an edible work of art, perfect for impressing guests.
4. Moist and Flavorful: Infused with a brandy syrup, this cake stays delightfully moist and develops an even deeper flavor over time.

The Story Behind This Cake

Brandy and spice cakes have long been a favorite for winter celebrations, as their warm flavors and rich textures pair beautifully with seasonal drinks like mulled wine or coffee. This recipe takes inspiration from traditional holiday baking while adding a modern twist with candied oranges and a hint of luxury from the brandy.

It’s the perfect fusion of rustic comfort and sophisticated flair, making it suitable for both casual gatherings and formal events.

Step-by-Step Recipe for Brandy Spice Cake

Ingredients:

For the cake:

• 200 g flour
• 100 g ground almonds
• 150 g brown sugar
• 150 g softened butter
• 3 eggs
• 100 ml brandy
• 50 ml cream
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground cloves
• ½ tsp cardamom
• A pinch of salt

For the topping:

• 2 organic oranges (thinly sliced)
• 150 g sugar
• 100 ml water
• 2 tbsp brandy

For the cream cheese topping

• 50g soft butter
• 200g cream cheese softened
• 60g fine sugar or more to taste
• 1 tbsp Vanilla Sugar

Preparation:

1. Candy the Oranges:
   • Simmer orange slices in sugar and water for about 20 minutes. Once tender and translucent, remove and let them cool. Reserve the syrup.
2. Make the Batter:
   • Cream butter and brown sugar until fluffy. Beat in eggs one at a time. Add brandy and cream, mixing thoroughly.
   • In a separate bowl, combine flour, ground almonds, baking powder, spices, and salt. Gradually fold the dry mixture into the wet ingredients until smooth.
3. Bake the Cake:
   • Pour the batter into a greased tin and bake at 175 °C for 50-55 minutes. Test with a skewer for doneness.
4. Infuse with Syrup:
   • While the cake is still warm, poke small holes into it and drizzle the brandy-infused orange syrup over the top, letting it soak in for extra moisture and flavor.
5. Make the frosting:
6. Beat the butter and the sugar until fluffy, add the other ingredients and beat 5 more minutes until creamy.
7. Decorate:
   • Arrange candied oranges on the cake for a dramatic finish. Optional: drizzle with melted chocolate or a simple glaze made from powdered sugar and brandy.

Tips for Success

• Use high-quality brandy: The better the brandy, the richer the flavor. I use Winery Stift Klosterneuburg St. Laurent XO Brandy in this recipe.
• Prepare ahead of time: This cake tastes even better the next day as the flavors develop.
• Pair with a drink: Serve with a glass of brandy, mulled wine, or coffee for the ultimate indulgence.

Why Use Brandy in This Recipe?

Brandy adds depth and sophistication to this spice cake. Its rich, complex flavors – often featuring notes of vanilla, oak, and dried fruits – pair beautifully with warming spices like cinnamon, nutmeg, and cloves. It also helps keep the cake moist and enhances the overall flavor profile, making every bite more indulgent.

Additionally, brandy elevates this dessert, making it perfect for festive occasions or as an elegant finish to a special meal.

For lovers of barrel-aged brandies, Winery Stift Klosterneuburg offers a true rarity:
St. Laurent XO is a pure distillate from St. Laurent grapes, aged for over 30 years in barrique barrels. The result is a refined and classic brandy with a deep, complex aroma – perfect as a digestif after a fine meal.

Perfect for Any Occasion

This cake isn’t just for the holidays—it’s ideal for anniversaries, dinner parties, or as a thoughtful homemade gift. Its luxurious combination of flavors and textures makes it a versatile dessert that will impress every time.

So why not treat yourself (and your loved ones) to this decadent dessert? Your kitchen will smell divine, and your taste buds will thank you!

Did you make my elegant spice cake with brandy and candied oranges? Let me know, and tag me on Instagram. Or leave me some kind words and a 5 star rating. I will always be thankful for that .

Warm Hugs Nina

Delicious Holiday Spice Cake Recipe with Brandy and Candied Oranges You’ll Love

5 from 1 vote

Recipe by Nina Course: Cakes, Desserts, Fall Recipes, Holiday Recipes, Recipes, Sweet Treats, Winter Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This spice cake with candied oranges is the perfect dessert for the holidays! Warm spices, a hint of brandy, and a moist, flavorful texture make it a must-try for your festive table.

Cook Mode

Keep the screen of your device on

Ingredients

• Cake

• 200 g 200 flour

• 100 g 100 ground almonds

• 150 g 150 brown sugar

• 150 g 150 softened butter

• 3 3 eggs

• 100 ml 100 brandy

• 50 ml 50 cream

• 1 tsp 1 baking powder

• 1 tsp 1 cinnamon

• ½ tsp nutmeg

• ½ tsp ground cloves

• ½ tsp cardamom

• A pinch of salt

• 100 g 100 dark chocolate chopped

• Topping

• 2 2 organic oranges (thinly sliced)

• 150 g 150 sugar

• 100 ml 100 water

• 2 tbsp 2 brandy

• Cream Cheese Topping

• 50 g 50 softend butter

• 200 g 200 cream cheese softened

• 60 g 60 fine sugar

• 1 tbsp 1 vanilla sugar

Directions

• Candy the Oranges
• Simmer orange slices in sugar, brandy and water for about 20 minutes. Once tender and translucent, remove and let them cool. Reserve the syrup.
• Make the Better
• Cream butter and brown sugar until fluffy. Beat in eggs one at a time. Add brandy and cream, mixing thoroughly.
• In a separate bowl, combine flour, ground almonds, baking powder, spices, and salt. Gradually fold the dry mixture into the wet ingredients until smooth.
• Pour half of the batter into a greased tin, then add the chopped chocolate and top with the rest of the batter and bake at 175 °C for 45 minutes. Test with a skewer for doneness.
• While the cake is still warm, poke small holes into it and drizzle the brandy-infused orange syrup over the top, letting it soak in for extra moisture and flavor.
• Cream Cheese Frosting
• Beat the butter and the sugar until fluffy, add the other ingredients and beat 5 more minutes until creamy.
• Decoration
• Put the frosting into a piping bag with a star tip and pipe the frosting decoratively on top.

  • 

• Arrange candied oranges and rosemary twigs on the cake frosting for a dramatic finish. Optional: drizzle with melted chocolate or a simple glaze made from powdered sugar and brandy.

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

Looking for more Cake Recipes? How about these.

• 2-layers Mini Chocolate cakes with Raspberries
• No Bake Mascarpone Cheesecake recipe with a Speculoos Crust and Lingonberry Jam Filling
• Divine Red Wine Chocolate Spice Bundt Cake
• White Chocolate Cheesecake with Speculoos cookie base and cranberry compot
• Easy Victoria sponge cake recipe- a family’s favorite
• Lemon Coconut Cheesecake with Meringue kisses
• Sourdough baked cinnamon apples cake – a sourdough discard recipe

This post is sponsored by Winery Stift Klosterneuburg.

The post Delicious Holiday Spice Cake Recipe with Brandy and Candied Oranges You’ll Love appeared first on Two Sisters Living Life.

What I love about this aesthetic Christmas cookie recipe with Easy Icing:

I’m a 42-year-old who loves family and the holidays. For me, the festive season isn’t just dates on a calendar; it’s a chance to connect with my kids through shared moments. Come along as we dive into making more than just cookies – we’re creating traditions and special memories together.

• Bonding Time: Because these cookies aren’t just treats; they’re a way to connect generations and make lasting family memories.
• Create Something Special: Bake these cookies because they’re not just treats – they’re beautifully shaped like angel wings, adding a touch of charm to your holiday table.
• Super Simple Cookies Recipe: Don’t miss out because the recipe is a breeze. With just a few ingredients, you’ll have these cookies ready in no time, making holiday baking stress-free.
• Deliciously Sweet: These homemade sugar cookies aren’t just pretty; they taste amazing too! Get ready for a burst of sweetness in every bite, making them a delightful addition to your festive spread.
• Showstopper Treat: Impress your guests with these unique cookies that steal the show. They’re not just desserts; they’re the star of your holiday gatherings.
• Easy and Elegant: Enjoy the best of both worlds – a simple recipe that produces cookies with an elegant flair. It’s a win-win for anyone who loves easy yet impressive holiday baking!
• Check the thickness: Make sure the dough’s thickness is even all around (I recommend rolling to 5-6mm / 1/4-inch thickness—don’t be afraid to use a ruler). If your dough is uneven, the cookies’ bake times will vary, and the surfaces will slope, causing difficulty when piping decorations.

Pro Tips on how to make this easy holiday cookies recipe.

• Gather all you ingredients before hand and weigh them precisely with a kitchen scale.
• Make your your eggs and butter come to room temperature .
• Chill the rolled-out cookie dough before you cut it out and bake the cookies. This is essential for hindering the cookies from spreading while baking.
• Let the angel wing cookies cool completely before you decorate them with the royal icing.
• Beat all the ingredients for the royal icing until fluffy and has a meringue like consistency.
• I use one-way piping bags without a piping tip for decorating.
• Check the thickness: Make sure the dough’s thickness is even all around (I recommend rolling to 5-6mm / 1/4-inch thickness—don’t be afraid to use a ruler). If your dough is uneven, the cookies’ bake times will vary, and the surfaces will slope, causing difficulty when piping decorations.

More Christmas Cookies recipes:

• Fairy kisses: my most popular Christmas cookie recipe from October through November.
• German “Nussecken” – Nut Corners: a festive blend of German shortbread dough, sweet chewy nut filling, and a hint of fruity apricot jam.
• Rail Road Cookies: Buttery chocolate shortbread, delicate marzipan cream, and aromatic tart-sweet orange marmalade combined in one cookie.
• “Austrian Vanillekipferl” – Vanilla Crescent cookies : The most popular Austrian Christmas Cookie Recipe
• Boozy Chocolate Cake Moon Cookies:  addicting cake-like cookies with a cherry rum glaze

Easy Royal Icing Recipe

The Recipe for my Royal Icing is super easy. I love that the recipe contains only three ingredients, which everyone has at home.

Ingredients:

• 1 Egg white
• 2 Tbsp freshly squeezed lemon juice
• 200g sieved powdered sugar

Instruction

• Start with beating your egg white until foamy (1 minute)
• Add the lemon juice and powdered sugar and beat everything until creamy and fluffy (7-10min)
• It should be a thick meringue-like icing.
• Transfer the Icing into a piping bag and cut off just a bit. The opening shouldn’t be larger than 3-4mm (0,15inch)

As I bake these Christmas sugar cookies, I imagine the happiness they’ll bring to our family get-togethers. The recipe is simple, keeping our focus on being together and creating sweet memories. Cheers to celebrating, enjoying special moments, and the magic of Christmas!

Please don’t forget to…

If you’ve given this Christmas Sugar Cookies recipe a go and found it the perfect treat for your holiday festivities, I’d love to hear about your experience! Please consider leaving a rating and sharing your thoughts in the comments below. Your feedback means the world to me, especially knowing you’re enjoying these festive delights’ sweet magic.

And here’s an extra sprinkle of joy: if you happen to capture the moment on Instagram, don’t forget to tag me @twosisterslivinglife. I’d love to see your creations and share in the festive cheer together. I wish you joyful moments as you dive into the heartwarming tradition of baking Christmas Sugar Cookies!

Happy Christmas baking Nina

Here are links to my cookie cutter and edible glitter

• The cookie cutter – it’s an amazon link
• The edible glitter

Easy Christmas Sugar Cookies Recipe with Easy Icing for unique Angel Wings Cookies!

5 from 14 votes

Recipe by Nina Stangl Course: CookiesCuisine: AmericanDifficulty: Easy

Servings

24

cookies

Prep time

30

minutes

baking time

10

minutes

Calories

80

kcal

Chilling time

1 hour

This is an easy Christmas cookie recipe for unique angel wings cookies. It’s a beginner-friendly recipe with an easy royal icing recipe. These holiday cookies make a great edible gift.

Cook Mode

Keep the screen of your device on

Ingredients

• 375 grams 375 all-purpose flour

• 1/2 tsp 1/2 baking soda

• 1/4 tsp 1/4 baking powder

• 225 grams 225 unsalted butter, softened

• 300 grams 300 granulated sugar

• 1 large 1 egg

• 1t graspms 1t vanilla extract

• Royal Icing

• 1 1 egg white

• 2 Tbsp 2 fresh lemon juice

• 200 g 200 powdered sugar

• edible gold glitter

Directions

• In a bowl, whisk together 375 grams of all-purpose flour, baking soda and baking powder.
• In a separate bowl, cream together 225 grams of softened unsalted butter and 300 grams of granulated sugar until it’s light and fluffy.
• Add 1 large egg and 10 grams of vanilla extract to the butter-sugar mixture. Mix until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until you have a soft and pliable dough.
• Wrap the cookie dough in plastic wrap and chill it in the refrigerator for at least 1 hour. This enhances the flavor and makes the dough easier to handle.
• Preheat your oven to 175°C (350°F). Roll out the chilled dough on a floured surface to about 5-6mm (1/4-inch) thickness.
• Use your favorite holiday cookie cutters to cut out festive shapes. Place them on a parchment-lined baking sheet.
• Bake for 8-10 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
• Once the cookies are completely cool, mix up a batch of royal icing and decorate to your heart’s content.
• Now, enjoy these delicious homemade Christmas sugar cookies with your loved ones, and share the festive joy!
• Royal Icing and Piping Instructions
• Start with beating your egg white until foamy (1 minute)
• Add the lemon juice and powdered sugar and beat everything until creamy and fluffy (7-10min)
• It should be a thick meringue-like icing.
• Transfer the Icing into a piping bag and cut off just a bit. The opening shouldn’t be larger than 3-4mm (0,15inch)
• Take your angel wing cookie and start piping one small dot on the tips of the wings.
  
• With a small brush, smear half of the icing in a straight line down a little bit. Start with the next row of icing dots and brush half of the icing down again. Repeat this until the cookie is painted.
• Repeat with the rest of the cookies.
• Let the iced cookies dry for a couple of hours before you brush them with some edible gold glitter.
• Transfer the cookies into an airtight container.

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Recipe Video

Notes

• Optional: edible glitter for dusting
• Storing: Please make sure to keep the cookies in an airtight container. Remember to put a piece of baking paper between the cookie rows.

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

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The post Easy Christmas Sugar Cookies Recipe with Easy Icing for unique Angel Wings Cookies appeared first on Two Sisters Living Life.

The Fairy Kisses Cookies are a delightful and one-of-a-kind Christmas cookie recipe. With a sugar cookie base topped with a delightful blend of candy and meringue, these treats are a perfect addition to the festive holiday season. Get ready to indulge in these unique Christmas cookies that will surely be devoured in no time.

Every year, my kids start to celebrate their favorite season of the year earlier and earlier. This year, though, my boy already started with his favorite Christmas songs in August, and we have watched Christmas movies since September. I know the movie “Kevin alone at home” by heart now ;-).

Fairy Kisses are my favorite unique christmas cookie recipe

But what I love the most about that most beloved festive holiday season is the smell of freshly baked Christmas cookies. All those wonderful spices and smells flowing through the house—that’s what Christmas is all about for me. I could forget myself in my kitchen, kneading up festive yeasty deliciousness, preparing all the different doughs for at least 20 different Christmas cookie recipes. Yes, I’m definitely a carb lover. And no, I don’t care. Not during my favourite season ;-).

Fairy Kisses Cookies – what to expect from my favorite Christmas cookies recipe

First of all, I didn’t invent that Christmas cookie recipe or the name. I found it in a baking magazine about 16 years ago—yes, I’m already that old ;-).

So what is that cookie all about:

That tiny, beautiful, gorgeous cookie has a simple sugar cookie recipe base. Then there is that super delicious “Toffifee” candy, which is sweet and delicious already on its own. And finally, all that goodness is topped with an airy Pavlova-like meringue.

That cookie gets baked for about 15 min; that’s when the oven works its magic ;-). The heat melts that candy, and the caramel and chocolate become that super ooey gooey mess, and that meringue becomes that crisp and airy top but is still a little chewy inside.

When I want to be super fancy, I’m dusting the cookies with some edible gold dust.

And?!? Hope you are drooling right now!

Fairy Kisses are on my Christmas cookies baking list every year and every year I have to bake at least about 2 batches of them. It’s one of my favourite holiday recipes and it sweetens up the waiting for my family and I until Christmas eve .

Sweet fairy kisses and warm cookie hugs

Nina

Update: The cookies may seem undercooked when they come right out of the oven. The sugar cookie base isn’t crisp but very soft, but that’s alright. When that candy melts, it seeps a little bit into the sugar cookie dough, making the cookie chewy and not crisp. The cookies have a chewy base and a crispy meringue cloud.

If you are looking for more delicious Christmas cookies, I’ve got you covered:

• “Eisenbahner” Railroad Cookies – a folksy Austrian Christmas cookie recipe with almond paste and orange jam
• Nutty triangles – crispy shortcrust base, fruity apricot jam, a sweet nutty filling, and a little bit of dark chocolate
• Boozy chocolate cake moon cookies
• Bailey’s hazelnut chocolate shortbread cookies
• Austrian Vanillekipferl (Vanilla Crescents)
• Antonia’s all-time favorite Christmas Cookies Collection
• Speculoos Gingerbread Cookies with brown butter maple glaze
• Rudolph Reindeer gingerbread cupcakes

Fairy Kiss Cookies – a unique Christmas cookie recipe

4 from 330 votes

Recipe by Nina Course: cookies, DessertCuisine: American, austrian

Servings

48

cookies

Prep time

45

minutes

Cooking time

15

minutes

Calories

69

kcal

resting time

10

minutes

Fairy Kiss Cookies is a super delicious and unique

Christmas Cookie recipe. It can’t be missed on the Santa Cookie plate. It’s my family’s favorite Christmas Cookie recipe.

It has a crisp sugar cookie base with a Toffee Candy in the middle and a light and airy meringue on top. It’s a gooey gooey deliciousness with an airy and crips top. *Ingredients available in grams and US measurements

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Ingredients

• Sugar Cookie dough

• 300 g 300 All-purpose flour Us: 1 cup + 3/4 cup +2Tsp

• 1 tsp 1 baking powder

• 100 g 100 cold butter cut into small cubes/ Us: 7 tbsp or a little less than a stick of butter

• 1 1 egg

• 50 ml 50 heavy cream in US: 3 tbsp + 1 tsp

• 120 g 120 sugar Us: 1/2 cup 1,5 tbsp

• 48 pieces 48 Toffifee candy

• Meringue

• 4 4 egg whites large, about 160g

• 180 g 180 white sugar Us: 1/2 cup + 1/3 tbsp

• 2 tsp 2 white vinegar

• 1 1/3 tbsp 1 1/3 corn starch

Directions

• Sugar Cookie dough
• In a medium bowl, cut the cold butter cubes into the flour until the butter cubes are pea-sized crumbs.
• Add all the rest of the ingredients to the flour and assemble everything into a dough ball.
• Wrap it in plastic wrap and let it rest for 30 minutes.
• While the dough is resting, prepare the meringue.
• Roll out the dough until less than 0.5 cm thick and cut out small round disks a little larger in diameter than the Toffifee Candy.
• Put the disks on a baking sheet with about 5cm of space on all sides and put the Toffifee Candy with the flat side on top.

  • 

• Meringue
• Preheat the oven to a 150°Celsius fan, which is about 300 degrees Fahrenheit.
• Beat the egg whites in a bowl of a standing mixer until soft peaks form.
• Gradually add the sugar and beat very well until the mixture is glossy and stiff.
• Sift the corn flour over the egg whites mixture and add the vinegar.
• Fold everything under carefully but thoroughly.
• Fill the mass into a piping bag with an extra large round or open star tip.
• Carefully pipe the meringue on top of the Toffifee Candy. Stay this way and let the meringue cover the whole candy. With the tip of a knife, carefully push down the meringue on the side so that it touches the dough.

  • 

• Repeat with all the other cookies.
• Place the baking sheets into the oven. Not more than 2 and bake for 5 min at 150° Celsius (300° F)
• Turn the heat down to 130 degrees Celsius ( 265 degrees Fahrenheit) and bake the cookie sheets for about 15 minutes. Then, turn off the oven open the oven door just a bit and let the baking sheet sit in the oven for another 10 minutes.
• Carefully take out the baking sheets and let cool completely.

Nutrition Facts

• Calories: 69kcal
• Carbohydrates: 11g
• Protein: 1g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 9mg
• Sodium: 22mg
• Potassium: 22mg
• Fiber: 1g
• Sugar: 6g
• Vitamin A: 72IU
• Calcium: 8mg
• Iron: 1mg

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The post Fairy Kisses – a unique Christmas Cookie recipe appeared first on Two Sisters Living Life.

This recipe includes the flavors walnut/hazelnut and almond/pumpkin seeds. These cookies are easy and quick to make.

Savor the Season: Decadent German-Austrian Nut Corner Cookies for Your Ultimate Christmas Delight!

Let’s transform our kitchens into aromatic wonderlands, exploring Austrian cookies and an array of Christmas recipes that make for delightful food and Christmas gifts. From our ovens to the hearts of loved ones, let’s embrace the magic of Christmas baking ideas that go beyond the ordinary.

Join me in this culinary adventure, and together, let’s celebrate the holidays with the irresistible charm of German-Austrian Nut Corners – a timeless delight for the festive season.

Are you looking for more delicious cookie recipes?

• Fairy Kisses – a unique Christmas Cookie recipe
• Vanilla Crescents
• Speculoos Gingerbread Cookies
• Boozy Chocolate Cake Moon Cookies
• Baileys Hazelnut Chocolate Shortbread Cookies

Nutty Corners- Why I love this classic Austrian Holiday Cookie recipe.

• First of all, I love the combination of different flavors. Nuts, the fruity flavor of the apricot jam, dark chocolate.
• It’s an easy recipe. The most difficult steps about this CHRISTMAS COOKIE recipe are fitting the dough evenly into the baking tray and cutting the cookies. No biggie at all, right?!??
• You get 80 cookies in a short time. That’s the most amazing thing ever. It’s almost as quick as simple cut-out cookies.
• You can vary the flavors by using different kinds of Nuts, differently flavored jams, or different kinds of chocolates for the glaze.
• Lastly, they taste sooooooo good and can be kept up to 3 weeks when stored in a cool place.

German Nussecken- 5 important steps about this cookie recipe

• Spread the dough evenly onto the baking tray. I’m using a knife to get even edges.
• Let the filling cool completely. It should only be slightly warm to the touch.
• Cut the cookies while they’re still warm. The best way to cut the dough into triangles is to lay the sheet on the kitchen counter. It’s difficult to cut it when it’s still in the baking tray.
• The jam has to be without fruit pieces. A fine sieved one.
• The glaze: Don’t leave the crumps in it. Take them out before you dip the next cookie corner into it. Otherwise, you won’t be able to dip all the cookies into it.

At Last….

You can vary the flavor of the recipe by combining different nuts. My 2 favorite flavor Combos are:

• Ground walnuts & chopped hazelnuts
• Ground almonds & chopped pumpkin seeds
• Another great way to change the flavor is to use another jam. I think of orange jam or black current jam.
• Chocolate glaze. If you don’t like the not-so-sweet taste of dark chocolate, try milk chocolate or white chocolate.

These “Nussecken” – Nutty corners are perfect as a homemade edible gift. Everybody loves cookies, especially when they are as good and unique as these. I promise you that you will be loved beyond measure, especially by your family. One last tip: put some fitted baking paper between the layers of cookies if you stack them into the cookie box. They best enjoy cold right out of the fridge. At least, that’s the way I like them best. I can still hear the chocolate cover break when biting into it.

If you make these amazing cookies and fall in love with all the flavors immediately, please say “Hi” and leave me some kind words and a 5-star rating. Don’t forget to tag us on Instagram. What I love the most is hearing from you.

Sweet cookie hugs

Nina

Easy nutty triangles – a classic Austrian Christmas cookie recipe

5 from 66 votes

Recipe by Nina Course: christmas cookies, christmas desserts, snacksCuisine: austrian

Servings

80

pieces

Prep time

30

minutes

Cooking time

20

minutes

Calories

171

kcal

resting time

30

minutes

This is my favorite CHRISTMAS COOKIE recipe ever. A crispy shortcrust base is topped with apricot jam and a sweet nutty filling,

and the ends are dipped in dark chocolate. Sooo good. You can vary the flavor by combining different nuts for a different flavor.

This recipe includes the flavors walnut-hazelnut and almond-pumpkin seeds. These cookies are easy and fast to make.

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Ingredients

• Dough

• 450 g 450 all-purpose flour

• 2 tsp 2 baking powder

• 150 g 150 white sugar

• 1 tbsp 1 vanilla sugar

• 1 pinch 1 salt

• 1 1 egg large, room temperature

• 280 g 280 butter cold, cut into cubes

• 1.5 tbsp 1.5 water cold

• 8 tbsp 8 apricot jam

• Filling

• 300 g 300 butter

• 150 g 150 brown sugar

• 120 g 120 white sugar

• 2 tbsp 2 vanilla sugar

• 6 tbsp 6 water

• 300 g 300 walnuts coarsed, but no walnut flour

• 300 g 300 hazelnuts roasted and chopped

• Chocolate glaze

• 300 g 300 dark chocolate

• 160 g 160 butter

Directions

• Dough
• In a bowl of a stand mixer mix together all dry ingredients.
• Add the butter and mix everything with the paddle attachment until the butter is incorporated into the dry ingredients. The butter and dry ingredients will look like a finely flaky mixture.
• Add the other ingredients and mix until it almost comes together as a dough.
• Knead everything into a dough with your hands, form it into a disk, wrap plastic foil around it, and let it rest in the fridge for about 30 minutes.
• Prepare a baking tray with baking paper.
• Roll out the dough and fit it on the baking tray.
• Smear 4 tbsp of apricot jam onto the rolled-out dough.

  • 

• Pour the filling onto the dough and spread it evenly.

  • 

• Smear the rest of the apricot jam on top with a kitchen brush.

  • 

• Preheat the oven to 200 degrees Celsius (390F) top- and bottom heat.
• Bake the tray for about 15-20 minutes in the bottom third of the oven.
• Take out the tray and let it cool until only warm to the touch.
• Cut into 5×5 squares and part those squares in 2 again diagonally.

  • 

• Dip the 2 long ends of the triangles into the chocolate glaze and let them cool completely before storing them in cookie boxes.

  • 

• The cookies are best stored in the fridge. If you stack them, put some baking paper between the layers.
• The cookies can be kept in the fridge for up to 3 weeks.
• Enjoy and have a lovely Christmas Time with your family.
• Filling
• In a medium-sized heavy-bottom pan, bring the butter, sugars, and water to a boil under constant whisking.
• When everything is a homogenous liquid mass, turn off the heat and add the ground walnuts and chopped hazelnuts. Let cool completely.
• Chocolate glaze
• MELT chopped chocolate and butter over a double boiler or slowly in the microwave, being sure not to overheat.
• After the chocolate is melted and mixed with the butter into a shiny glaze, start dipping the ends of the triangles into it. If the cookies crumble a little bit, remove those crumbs from the glaze before dipping in the next cookie.

Equipment

• baking tray 40cmx35cm

Notes

• Another delicious flavor-alternative is using ground almonds and finely chopped pumpkin seeds together instead of walnuts and hazelnuts.  You can put both flavors on 1 baking tray, too. Just use it for every flavor half the ingredients amount. This
• means :
• Filling 1
• 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground walnuts, 150g finely chopped hazelnuts
• filling 2
• 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground almonds, 150g finely chopped pumpkin seeds
•  

Nutrition Facts

• Calories: 171kcal
• Carbohydrates: 13g
• Protein: 2g
• Fat: 13g
• Saturated Fat: 5g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 4g
• Trans Fat: 1g
• Cholesterol: 20mg
• Sodium: 64mg
• Potassium: 82mg
• Fiber: 1g
• Sugar: 7g
• Vitamin A: 222IU
• Vitamin C: 1mg
• Calcium: 19mg
• Iron: 1mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

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More Christmas Cookie Recipes:

• Fairy Kisses – a unique Christmas Cookie recipe
• “Eisenbahner ” Railroad Cookies – a Folksy unique Christmas cookie recipe from Austria with almond paste and jam filling
• Easy Christmas Sugar Cookies Recipe with Easy Icing for unique Angel Wings Cookies
• Boozy Chocolate Cake Moon Cookies
• Speculoos Gingerbread Cookies with Brown Butter Maple Glaze
• Baileys Hazelnut Chocolate Shortbread Cookies

This Recipe is for you if you are looking for:

• nut corner cookies recipe
• Christmas cookies recipes
• Austrian cookies recipe
• Nussecken recipe
• German Nut corner Cookies
• Best Christmas Cookie Recipes

The post Nussecken: Authentic Austrian Nut Corner Cookies : Elevate Your Christmas Baking appeared first on Two Sisters Living Life.

This is the BEST Tiramisu recipe you will ever find. It’s authentic, creamy and oh so delicious. And since Im going to show you how you put everything together to such a beautiful cake its a total show stopper for every special occasion well.

Italy is for most Austrians their second home. Especially for those who live not too far away from the Italian border like us. We Austrians truly love our Italian Neighbours. We love them not only for the sea and the beaches but likewise for their pasta, wine, pizza, “cappuccinis” and of course there “dolce” which means dessert.

In my opinion the most famous Italian dessert is the Tiramisu. With its rich velvet cream and the ladyfingers infused with coffee and some good dessert wine or rum and the thick layer of powdered cacao its for many a dessert dream come true

The meaning of the word Tiramisu!

What very few people know is that Tiramisu means : Pull Me Up! A long time ago the tiramisu was often served after very rich dinners with a lot of courses. As a result the strong espresso, in which the ladyfingers are dipped should help pull everybody up and out of there food coma

I originally found this recipe for an authentic Italian tiramisu in an old Italian cook book at our parents house when I was about 24 years old. I think my mom bought this book when she was young married to our dad. Therefore this book was reeeally old as my kids would say.

Italian Tiramisu Cake and how to begin!

Foremost it is very important to have fresh eggs at hand. Since this recipe calls for raw eggs and they doesn’t get cooked or baked trough. The best and safest way is to get pasteurised raw eggs. But as it is you don’t get these in every country.

Now that we talked about the importance of extremely fresh eggs, let’s start with the recipe.

First we need to separate the eggs. After separating we mix the egg whites and the sugar until its very glossy and shiny and stiff peaks form.

Then take the egg yolks and mix them with the powdered sugar until its a very creamy pale yellow cream. Add the mascarpone cheese and one tablespoon of a good dessert wine or rum or if there are kids, rum flavour and mix it on medium speed until incorporated. But don’t overbeat the cream.

Now we fold in the egg whites with a spatula. Et voilá ready is your tiramisu cream :-)This is the best Tiramisu recipe ever. Its creamy, delicious, authentic and a total show stopper.

Assembling the Tiramisu Cake

If you don’t want your tiramisu to look like a cake, no problem just stack the lady fingers and the tiramisu cream in a normal baking form.

First we have to prepare your cake plate with a convertible cake ring. Or, if you don’t have one take the outer ring of a springform pan.

I use these springform pans and cake rings. For this recipe, you will need a 24cm form, which is about 9 inches.

After preparing your plate with the cake ring, take your espresso shots, which you watered down a little bit. You can also use decaffeinated coffee if there are kids who will enjoy this dessert. Unpack your ladyfinger and lay everything on your working surface.

I used thick ladyfingers for this recipe. If your ladyfingers are thin, you may need to double the recipe.

Dip your ladyfingers with one flat side into the coffee and assemble them on your plate. Leave about 2 cm space to the cake ring.

When you covered the inner cake ring space with soaked ladyfingers you’ll take 3 dry fingers and put them upright into the space between the soaked fingers and the springform cake ring, like small tin soldiers . Hold them like I do in the 3rd image and put some mascarpone cream onto the soaked ladyfingers and the inner bellow side of the dry fingers.

You more or less glue the soaked and dry ones together with the mascarpone cream.

Upon fixing the first three tin soldiers, take another three fingers and repeat the process until the outer ring is closed with ladyfingers.

As we should have closed the outer ring with lady’s fingers and covered them with mascarpone cream, we continue with another layer of soaked fingers and more mascarpone for covering. We continue with the alternative layering until only 3 cm left to the top of the upright standing ladysfingers.

Finally, put the rest of your mascarpone cream into a piping bag with a 2cm round dip opening and pipe small dots onto the last layer of ladyfingers. Begin from the outside to the inside as below in the pictures.

Put your finished cake into the fridge overnight or at least for 6 hours and sprinkle the top with cocoa powder before serving.

Important note: If you can’t find thick ladyfingers, please double your recipe for the mascarpone cream. If you have any cream left, make a small tiramisu in small water glasses.

I hope I’ve got you covered with your next party cake. Let’s surprise the crowd with my authentic, beautiful Tiramisu Cake straight from the heart of Italy.

Sweet hugs Nina

Update: Tiramisu Cake is festively decorated for Christmas.

If you like to make that cake for Christmas, maybe you would like to decorate the Tiramisu cake a little more festive and Christmas-y. I made some iced gingerbread cookies and used those cookies instead of the ladyfingers on the outside.

Did you make this wonderful cake? Tag @twosisterslivinglife. We want to see it!

You may also like my recipe for delicious, healthy sweet potato gnocchi.

The Best Authentic Italian Tiramisu Cake

This is the best Tiramisu recipe ever. Its creamy, delicious, authentic and a total show stopper. 

Mascarpone Cream

• 4 egg yolks
• 60 g powdered sugar
• 2 egg whites
• 40 g white sugar
• 500 g Mascarpone Cheese
• 1 tbsp dessert wine (or rum or rum Flavour(non alcohol version ))

for Assembling the cake

• 45 ladysfingers (thick ones)
• 2 shots espresso (watered down or decaffeinated coffee)
• 2 tbsp cocoa powder (for sprinkling)

Mascarpone cream

1. Mix the egg whites with the white sugar on high until glossy, stiff peak form

   in a medium bowl mix the egg yolks and the powdered sugar on high until it’s a very creamy light yellow cream

   Add the mascarpone and the dessert wine to the egg yolks cream and mix on medium speed until homogenous . That will be about 1-2 minutes.

   Fold the glossy egg whites under the half finished mascarpone cream. 

   The mascarpone cream is ready.

   
   
   

Assembling the cake

1. You can assemble your Tiramisu classic style in a rectangular glass dish or as instructed in the post.

   Prepare a cake plate with a 24cm (9 inch) spring form ring or a convertible cake ring

   Dip the ladyfingers into the watered down espresso with one flat side and cover the inner space of the cake ring leaving an outer space of 2cm.

   
   
   

2. Take 3  dry ladyfingers and put them upright into the space left as on the image.

   Cover the soaked ladyfingers and the bottom of the upright fingers with the cream. 

   
   
   

3. repeat this process until the soaked ladyfingers are covered with a layer of mascarpone cream and the ring is closed with upright dry fingers.

   
   
   

4. Continue with another layer of coffee soaked ladyfingers and mascarpone cream until there is only 3cm left to the top. Your last layer should be ladyfingers. 

   Pute the rest of your cream into a piping back with a 2cm round tip and cover the ladysfingers with medium dots.

   Beginning from the outer circle to the middle.

   Let your finished cake rest for at least 6 hours and sprinkle the top with cocoa powder before serving.

   Enjoy!

   
   
   

The post Best Tiramisu Cake – An Authentic Italian Dessert Recipe appeared first on Two Sisters Living Life.