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             Small Group Tours: Travel for Women

Italian Recipes


3 Eggs separated

100g Sugar

300g Mascarpone Cheese

Savoiardi Cookie ( I used Italian kind of prepacked sponge fingers)

1 cup of Italian Coffee

Tsp Brandy Liqueur ( I substituted Chocolate Grappa )

Cocoa Powder


Whip together 3 parts sugar and egg yolk until very well mixed.

Beat eggs whites and 1 part sugar with a mixer until firm but not stiff.

Add Mascarpone cheese to sugar/egg yolk mixture.

Once incorporated gently fold your egg white mix into Mascarpone base.

Put a layer of this mixture into the bottom of your serving container ( Can be one large that you share from or individual portions)

Quickly dip the Savoiardi cookies in the coffee /brandy mixture to wet them but be sure not to soak them

Put a layer of the cookies into your serving container and then another layer of the mixture on top

Sprinkle the top with cocoa powder and refrigerate for at least an hour before serving

6 servings

VEGETABLE MILLEFOGLIE (Millefoglie do Verdure)

1 Large eggplant

2 Zucchini

1 Boiled potato

3 Cheese Fontana slices ( Can use Gouda)

Grated Parmesan

Salt & Pepper

Extra Virgin

Olive Oil




Cut the eggplant into  thin slices. Mash the potato with a potato masher.

Cut the Zucchini finely ( incorporating the skin.)

Put the mashed potato and zucchini in a bowl and dress with salt & pepper, a large pinch of fresh finely chopped Oregano and Olive oil. Mix well.

                                     Line a baking dish with backing   paper and place Eggplant slices in the dish with a few centimetres

. Bake in oven until cooked.