About Margherita Tonolini

Hi I'm Margherita, I'm a baker and a food science student! My favourite things in life include: dark chocolate, flaky salt, pistachios and rainy afternoons spent baking in a cosy kitchen! I share delicious healthy recipes on my blog edible imagination!

Strawberry Vanilla Tiramisu

The other day I was talking to some French friends about the famous Italian dessert Tiramisu when I realised that none of them knew that Tiramisu means "cheer me up" in Italian. I think it's probably the most genius dessert name anyone as ever come up with and pretty much summarise the meaning of all desserts in general.  Although I have never been that much of a fan of Tiramisu when I was younger I am starting to experiment more with recipes and  I have learnt to enjoy this classic. This spring version is super quick and easy to make and a perfect dessert for a tea party or a dinner. It’s colourful and fresh and it will surely cheer your mum up if her Mother's Day in anything but perfect!RecipeCream:3 large egg yolks (at room temperature) 3 tbsp. sugar 1 … [Read more...]

Sweet Potato Ginger Muffins

Listen up all ginger lovers out there, this post is for you. This recipe is one of those simple things in life that make you happy, it's all about the scent of spices coming out of your oven while you bake a mini batch of muffins. Spicy, moist and not overly sweet muffins made with vegetables. No better way to start a day. Ginger and caramelize sweet potato are best friends. Add some crumble on top and you have a flavour party. This recipe was born as a small batch morning treat to help me get through my exam revisions, so it can be made in a student kitchen and with minimum equipment. The muffins keep well for 2/3 days in an air tight containeer but they are best eaten fresh!Makes 6 muffins (european size) or 4 large muffinsCrumbleIngredients1/4 cold butter … [Read more...]

Easter Cake Recipe

 I still can’t believe that Easter is in March this year, I always think of March as the month of Women’s day in Italy (8th of March) and it’s a way too early for Easter eggs and bunnies! So I decided to decorate my traditional carrot Easter cake with mimosas (typical flowers women are given on the 8th of March in Italy) to bring together the two celebrations! This cake is extra light and moist and it’s perfect for family parties. The frosting is very simple but blood orange juice pairs really well with the carrots, I also don’t add any butter because I like my frosting light, but you can use your usual cream cheese frosting recipe if you wish to. I used two 6 inch round pans  (plus a 7 inches square pan for the extra batter) but I think it can be baked in two 8 inches round … [Read more...]

Vegan Chocolate Mousse

Vegan Chocolate Mousse?  Is that possible? I have been baking for a while now and I think I have tried a few things: I have baked cakes with so many different flours and sugars, I tried EVERY coconut product on the market and I also added funky vegetables to cakes in order to improve texture. So last week when someone told me that chickpea water (yes that bizarre liquid you discard in your sink when you open a can of chickpeas) can be whipped like egg whites I was amazed. How come Had I never heard of it?No surprise: I went home for the weekend and I was committed to making a chocolate mousse using chickpea water for brunch. And so this vegan chocolate mousse was born. The secret is using good chocolate: sweet potatoes bring creaminess and sweetness, while chickpea water gives some … [Read more...]

Hazelnut Baci di Dama

Christmas cookies are a must in my family. Every year my mum and I bake tons of cookies for friends, collegues and relatives: we make a variety of Italian and German cookies and back them in cute jars. Unfortunately sometimes there is just no time to bake 5 different varieties of cookies (thank you end of term exams!). Baci di Dama are a perfect solution for a last minute home-made Christmas gift: their are easy to make, delicous and the cutest! They are originally from the region of Piemonte in Northern Italy and are made with almonds ans dark chocolate. However this recipe uses milk chocolate and hazelnut instead (you can swap for any kind of chocolate for fun)! The dough is better when chilled overnight but one hour can be enugh if you are in a hurry!Recipe1 stick butter … [Read more...]

Baby Matcha Eclairs

 This is one of the cutest recipes I have ever made: tiny eclairs filled with a delicate matcha cream and glazed with the coolest naturally green glaze. Baby eclairs are so much better than regular ones because you can eat more than one without an excuse, plus they are perfect for a party! You can double and triple the recipe and make multiple flavor creams and icings: for the cream swap the matcha with your flavor of choice (coffee extract, vanilla extract..)  and add some colorant to your glaze.Baby Matcha Eclairs (makes about 12)Matcha creamIngredients250 g full fat milk 1 egg 5 tbsp. sugar 1 tsp matcha 1 tsp vanilla extract 1 tbsp + 1 tsp flourInstructionsHeat the milk in a medium pan, when it boils, add in the vanilla and … [Read more...]