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Biscuit with a summer filling

Tagliatelle Parma


    • 1 can condensed milk
    • 2 eggs
    • 200 g self-raising flour
    • 750 g Philadelphia
    • 1 lemon
    • 100 g powder sugar
    • 500 ml cream
    • 250 g selfmade strawberry jam (without pieces) 


Preheat the oven at 180 degrees. 
Take 5 baking sheets and draw on each one of them 2 circles of 20cm diameter. 

For the biscuit: 

Beat the condensed milk and the eggs until they are smooth. Fold in the flour with a spatula. 

Put a baking sheet on an oven plate and scoop 2 tablespoons of batter in each circle.
Spread it thinly with the spoon. Bake in the oven for approx. 8 minutes, until golden brown. Let it cool down. 

For the cream inside: 

Beat the Philadelphia, the powder sugar and the zeste of 1 lemon until it becomes smooth. Beat the cream stiff and fold it into the Philadelphia mixture with a spatula. 

Take 1/4 the of the cream mixture and put into another jar.
Add a few tablespoons of the strawberry jam to obtain a nice pink color. 

Now it's time to start layering! 

Cover 9 out of the 10 biscuits with 3 tablespoons of cream and 1 tablespoon of strawberry jam and repeat for every biscuit while layering them. The last one you don't have to spread with cream. 

Put the pie in the fridge for an hour. 

Then cover the entire pie with the rest of the cream.
Start with the white one and end with the pink cream at the bottom of the pie to get an "ombre" effect. 

Put back in the fridge for minimum an hour. 

Take out of the fridge 15 minutes before serving. 
Decorate it with some lemon zeste and rose petals. 


Buon Appetito!

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