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		<title><![CDATA[Strawberry mascarpone tart]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-mascarpone-tart-21787.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-mascarpone-tart-21787.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Tue, 07 Jul 2015 09:26:43 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Fruits]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-mascarpone-tart-21787.html</guid>
		<description><![CDATA[Gourmand Asia presents this tart recipe with strawberries and mascarpone. A delicious dessert to enjoy with family.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;  The day before, prepare the dough. Pour the flour, icing sugar, &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/pear-almond-tart-7341.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;almond powder&#60;/a&#62; and softened butter in the bowl of a mixer. Mix until a sandy texture. Add the whole egg and mix until the dough forms a ball. &#38;lt;span title=&#38;quot;Emballez-la dans du film alimentaire et r&#233;servez-la au frais jusqu&#38;#039;au lendemain.&#60;/p&#62; &#60;p&#62;&#34;&#38;gt;Wrap it in cling film and refrigerate overnight.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; The next day, preheat the oven to th. 7-210&#176;C. Buttered a tart pan. Roll out the dough on a floured surface. Prick with a fork and place in the mould. Bake for 10 minutes. Bring the temperature of the oven th. 6-180&#176;C and bake for 10 minutes. &#38;lt;span title=&#38;quot;Sortez le fond de tarte du four et laissez-le refroidir.&#60;/p&#62; &#60;p&#62;&#34;&#38;gt;Remove the pastry from the oven and let cool.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Wash and hull the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-soup-11181.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;strawberries&#60;/a&#62;. Finely chop the pistachios. In a bowl, whisk the mascarpone, crushed pistachios, vanilla and 30 g of icing sugar. Spread the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/mascarpone-parmesan-quiche-9704.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mascarpone&#60;/a&#62; mixture on the pastry. Divide the strawberries on top and sprinkle with the remaining icing sugar before serving.&#60;/p&#62; &#60;div id=&#34;gt-res-content&#34; class=&#34;almost_half_cell&#34;&#62;&#60;/div&#62;    &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-mascarpone-tart-21787.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-mascarpone-tart-21787.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Strawberry tart]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-tart-20387.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-tart-20387.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Fri, 26 Jun 2015 11:05:12 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Fruits]]></category>
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		<description><![CDATA[Strawberry tart is a dessert loved by everyone. Here is the recipe for this classic.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Melt the butter. Blend the &#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/french-butter-cookies-2932.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;biscuits&#60;/a&#62; and pour into a bowl with brown sugar, then incorporate the melted butter. Mix with your fingers to obtain a sandy paste. Spread the dough on a mould and press well with the back of a spoon until the sides. Place in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Wash and dry the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/strawberry-cheesecake-954.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;strawberries&#60;/a&#62;. Then hull them. Mix the cold mascarpone, &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/vanilla-cheesecake-15809.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;vanilla &#60;/a&#62;sugar and caster sugar with a fork, and spread the mixture at the base of the tart. Smoothen with a spatula then place the strawberries on top. Set aside in the fridge until time to serve.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;&#160;Our baking tip:&#60;/strong&#62; Use a springform mould to remove the tart properly.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Shutterstock&#60;/em&#62;&#60;/p&#62;    &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-tart-20387.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-tart-20387.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Cherry tiramisu]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/desserts/cherry-tiramisu-1331.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/desserts/cherry-tiramisu-1331.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Fri, 26 Jun 2015 06:53:07 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Fruits]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-dish-type/desserts/cherry-tiramisu-1331.html</guid>
		<description><![CDATA[The tiramisu is one of the most delicious desserts. Here is a recipe to make one with cherries.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Separate the egg whites from the yolks. Add the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/citrus-butter-vanilla-sugar-crepes-99.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;sugar &#60;/a&#62;and the mascarpone to the yolks and beat until a creamy texture.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2&#60;/strong&#62;. Beat the whites into stiff peaks with a pinch of salt. Incorporate gently into the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/mascarpone-parmesan-quiche-9704.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mascarpone&#60;/a&#62;. Set aside in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Wash and hull the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/cherry-clafoutis-2-17736.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;cherries&#60;/a&#62;, then cut in two. Remove the pits.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4&#60;/strong&#62;. Soak the biscuits in cherry liqueur mixed with a little water and layer the base of a rectangular dish. Cover with a layer of cream, then add some cherries. Repeat with the remaining ingredients. End with a layer of cream and decorate with the cherries. Keep in the fridge until ready to serve.&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/cherry-tiramisu-1331.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/cherry-tiramisu-1331.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Speculoos tiramisu]]></title>
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		<comments>https://www.gourmandasia.com/recipe-by-product/sweets/speculoos-tiramisu-1308.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Tue, 23 Jun 2015 06:56:59 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Here is a variation of tiramisu with speculoos. Follow our easy recipe and revel in a scrumptious dessert.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Break the eggs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and separate the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;whites from the yolks&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Whisk the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;yolks with the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/tarte-au-sucre-17207.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; sugar&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mixture whitens&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Stir&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/mascarpone-chocolate-cake-16868.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mascarpone&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the marsala&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix well&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;smooth.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Beat the egg whites&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until stiff&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a pinch of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;salt&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and stir&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;gently&#60;/span&#62; in the &#60;span class=&#34;hps&#34; &#62;mascarpone&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;flexible spatula&#60;/span&#62;, lifting the &#60;span class=&#34;hps&#34; &#62;mass&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;without breaking&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the whites.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Crumble&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/speculoos-cheesecake-pears-958.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;speculoos &#60;/a&#62;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in the bottom of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a tall glass&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;top with&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;mascarpone. Proceed the same until the top &#60;/span&#62;and &#60;span class=&#34;hps&#34; &#62;finish with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mascarpone.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wrap in cling film and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;refrigerate for 6&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;hours.&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/speculoos-tiramisu-1308.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/speculoos-tiramisu-1308.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/speculoos-tiramisu-1308.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Mascarpone and parmesan quiche]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/dairy/mascarpone-parmesan-quiche-9704.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 20 Jun 2015 11:26:37 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Dairy]]></category>
		<category><![CDATA[Main dishes]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/dairy/mascarpone-parmesan-quiche-9704.html</guid>
		<description><![CDATA[Looking for a more roiginal recipe than quiche lorraine? Discover this wonderful quiche recipe with mascarpone and parmesan. Preparation 15 minutes, baking 30 minutes.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat the oven at th.&#8201;7&#8201;&#8211;&#8201;210&#176;C. Whisk the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/apples-mascarpone-cream-2526.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mascarpone&#60;/a&#62;, liquid cream and eggs in a bowl. Season with salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Roll out the dough and place it on a baking paper and prick it with a fork. Place in a tart pan and pour in the mascarpone batter.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Wash and dry the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-meatballs-cherry-tomatoes-5781.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;cherry tomatoes&#60;/a&#62;. Cut in half. Insert gently into the filling, then spread the pieces of parmesan all over the quiche.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4&#60;/strong&#62;. Bake for 30 minutes. Rinse, dry and loosen the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-tart-basil-custard-871.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;basil&#60;/a&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Unmould right from the oven. Place on a plate and garnish with basil leaves. Serve.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/mascarpone-parmesan-quiche-9704.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/mascarpone-parmesan-quiche-9704.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Clementine and speculoos tiramisu]]></title>
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		<pubDate>Mon, 15 Jun 2015 06:33:26 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Fancy for a delicious dessert? Follow our recipe to make a tiramisu with clementines and speculoos. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Separate the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;whites from the yolks&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Mix&#60;/span&#62; vigorously &#60;span class=&#34;hps&#34; &#62;the yolks with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;150 g of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/mascarpone-chocolate-cake-16868.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mascarpone&#60;/a&#62;, &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;100 g of&#60;/span&#62; quark &#60;span class=&#34;hps&#34; &#62;cheese,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;4 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoons&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of light sugar &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and 1 teaspoon of &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;vanilla&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;powder &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;until&#60;/span&#62; a smooth batter.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Beat the &#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/ile-flottante-5351.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;egg whites&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until stiff&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Stir&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;them gently&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to the previous mixture.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Squeeze 5 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;clementines&#60;/span&#62;, peel &#60;span class=&#34;hps&#34; &#62;the other &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;5 and&#60;/span&#62; cut into quarters.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Soak&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;250 g of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;speculoos &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/quail-clementines-5962.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;clementine &#60;/a&#62;juice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spread them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the bottom of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;6&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;glasses&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Arrange on top &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;clementine&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;wedges&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and finish with&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;mascarpone cream&#60;/span&#62;.&#60;/p&#62;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/clementine-and-speculoos-tiramisu-1310.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/clementine-and-speculoos-tiramisu-1310.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/clementine-and-speculoos-tiramisu-1310.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Strawberry trifle]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-trifle-9676.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 14 Jun 2015 13:12:39 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Fruits]]></category>
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		<description><![CDATA[Want a creamy dessert? Try making this British dessert of strawberry trifle.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Rinse, dry and hull the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-and-peach-salad-11134.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;strawberries&#60;/a&#62;. Sprinkle with caster sugar. Grate the orange zest.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Whisk the mascarpone with icing sugar. Beat the cream into chantilly. Stir in the mascarpone and place in the fridge for 1 hour.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Cut the strawberries into pieces. Dilute a little bit of strawberry syrup with water. Crush the biscuits. Divide them into 6 verrines and add the strawberries. Cover with a little &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/apples-mascarpone-cream-2526.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;mascarpone&#60;/a&#62; cream. Drizzle the syrup and end with the remaining cream.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Decorate with orange zest and refrigerate for 3 hours.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit&#160;: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-trifle-9676.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-trifle-9676.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Red fruit in hibiscus syrup and whipped mascarpone]]></title>
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		<pubDate>Sun, 07 Jun 2015 10:41:02 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Enjoy these marinated red fruits with hibiscus syrup and mascarpone with our recipe.
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Pour 25 cl of water in a&#160; pan and add 200 g of &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/snacks/sugar-coconut-cookies-4247.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;sugar&#60;/a&#62;. Mix to dissolve and bring to a boil. Leave to simmer for about 15 minutes until a light syrup. Remove from heat, add the hibiscus sachet and leave to infuse for 5 minutes. Remove the sachet and leave the cool.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2&#60;/strong&#62;. Whisk the mascarpone with liquid cream and the remaining sugar. Divide the mixture in small jars and set aside in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Wash, dry and hull the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/strawberry-cheesecake-954.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;strawberries&#60;/a&#62;. Cut into pieces. Mix all the fruits and put in a container. Pour in the hibiscus syrup on top. Leave to marinate in the fridge for 1 hour.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4&#60;/strong&#62;. Serve the fruits with the whipped &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/mascarpone-chocolate-cake-16868.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mascarpone&#60;/a&#62;.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/red-fruit-hibiscus-syrup-whipped-mascarpone-451.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/red-fruit-hibiscus-syrup-whipped-mascarpone-451.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Parmesan tiramisu with pine nuts and coppa]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/starters/parmesan-tiramisu-pine-nuts-coppa-15262.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 07 Jun 2015 10:28:55 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Dairy]]></category>
		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[Here is an easy recipe for a delicious parmesan tiramisu with pine nuts and coppa. Complement this starter with baby spinach.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Cut the coppa into fine strips. Grill the bread and cut each into 4 triangles.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Separate the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/eggs-ham-cocotte-16165.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;egg &#60;/a&#62;yolks and the whites. Beat the yolks until they turn white, incorporate the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/mascarpone-chocolate-cake-16868.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; mascarpone&#60;/a&#62;. Add half of the coppa, the grated parmesan, tomatoes, half of the pine nuts. Salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Whisk the egg whites to still peak and gently stir into the mixture.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4&#60;/strong&#62;. Assemble the 4 glasses: Place the bread triangles on the sides, pour the mascarpone mixture and crefrigerate for several hours, ideally 12 to 24 hours.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5&#60;/strong&#62;. Serve with the remaining pine nuts sprinkled on top with the rest of the coppa and chives. Sprinkle with olive oil and balsamic &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/potato-chips-vinegar-5109.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;vinegar&#60;/a&#62;. Serve with a small salad of young leaves.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/parmesan-tiramisu-pine-nuts-coppa-15262.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/parmesan-tiramisu-pine-nuts-coppa-15262.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Lemon meringue cupcake]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/sweets/lemon-meringue-cupcake-18440.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 22 May 2015 07:11:37 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[One of our readers, Marie-Sarah, shares with us her recipe of lemon meringue cupcakes.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to 180&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Mix the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;softened butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the sugar&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a creamy texture.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/mascarpone-chocolate-cake-16868.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mascarpone&#60;/a&#62;&#60;/span&#62;, egg, and &#60;span class=&#34;hps&#34; &#62;beat again&#60;/span&#62;&#60;a href=&#34;https://www.gourmandasia.com/?s=lemon&#38;#038;scope=recette&#38;#038;utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;.&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Add the &#60;span class=&#34;hps&#34; &#62;flour&#60;/span&#62;, baking powder and &#60;span class=&#34;hps&#34; &#62;almond powder&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;whisk until&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a smooth batter&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Finish by adding&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the juice and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/?s=lemon&#38;#038;scope=recette&#38;#038;utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;lemon&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;zest.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Divide&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the batter &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;into the moulds&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and bake&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;18 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Unmould &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the cupcakes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and dig&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a hole to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;fill with&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;lemon curd&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Increase&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the oven temperature to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;210&#176;C.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Prepare&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the meringue&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;by whipping&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the egg whites&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until stiff.&#60;/span&#62; A&#60;span class=&#34;hps&#34; &#62;dd&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the icing sugar&#60;/span&#62; &#60;span class=&#34;hps&#34;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/lemon-meringue-cupcake-18440.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/lemon-meringue-cupcake-18440.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/lemon-meringue-cupcake-18440.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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