Sunday, January 3, 2021

Savory pionono and Tiramisu

Happy 2021!!!....all my best wishes for you and your family....

I didn't want to have a big meal for Christmas since we have been eaten all those cookies; thus. I made savory piononos and tiramisu...Pictures are not good since they were taking at night....

Pionono (each)

3 eggs separated
20 grams of sugar
90 grams of flour
20 grams of cornstarch
1/2 teaspoon baking powder

Mix the dry ingredients and sift them.

Beat the white eggs until it is very foamy. Slowly add the sugar, and beat it until it is very firm. Don't worry, the taste is not sweet. It is to make it firm. Add the egg yolks incorporating them slowly. Add the dry ingredients, and mix it carefully to avoid lumps.

Distribute them on a parchment paper, and bake it at 350F for 12-14 minutes, until is golden brown. Take it out of the oven, and roll it to give it flexibility. Let it cool

Tuna filling
1 can of tuna
boiled eggs

Mix the tuna with mayonnaise, dill, and few drops of lemon. Set aside.
Chop olives, and set aside.
Mash boiled eggs, and mix it with mayonnaise.

On top of the pionono, spread the tuna. Make only one column of the eggs, and add on top some olives. Roll it and place it in the fridge for 2 hours. serve it with salad. ENJOY!

Avocado and shrimp filling
2 avocadoes
cooked shrimp

Mix the avocadoes with mayonnaise,  few drops of lemon, and garlic. Set aside.
Mix the shrimp with mayonnaise, chives and few drops of lemon. Set aside. 

On top of the pionono, spread the avocado mix. Make only one column of the shrimps. Roll it and place it in the fridge for 2 hours. Serve it with salad. ENJOY!

Tiramisu without eggyolk

Soletillas. I do the soletillas at home, but I saw in youtube (I forgot where....) that there is no need to make it in soletilla shape. I just make a big rectangle, and cut it as the shape of the mold is needed.


3 eggs separated
110 grams of sugar
100 grams of flour
1/2 teaspoon of baking powder

Beat the egg white until foamy. Add the sugar and beat it until it is very hard. Slowly incorporate the egg yolk. Add the dry ingredients previously sifted. Place it on a parchment paper. Bake it at 350F until is baked. let it cool.


225 grams of mascarpone cheese
200 grams whipping cream
4 gelatin sheets
2 double shot espresso fresh made for the filling
sugar at your taste

Beat the whipping cream until firm. Add powder sugar to your taste, and set aside.

Place the gelatin sheets in cold water until they are hydrated. Place it with the espresso, and warm them both until they are dissolved. Beat the mascarpone with the coffee mix, and mix it  with the whipping cream, Set aside.

Make 2 double shot espresso fresh made for the soletillas. add sugar to your taste.

Cut the soletillas to your mold. On top, ad some espresso to make it humid. Ad the tiramisu filling. Place another layer of soletilla and repeat again. Cover it with a soletilla with some coffee on top. Place it in the fridge for 2 hours before serving. ENJOY!


  1. Both look very yummy, I love esp. the savoury pionono. Happy New Year!

  2. Such an interesting savory recipe! Both of the recipes sound wonderful. Thanks . Happy New Year