Tiramisu
A classic coffee‑flavored layered dessert made with ladyfingers, mascarpone cheese, and cocoa.
• 6 egg yolks
• 3/4 cup sugar
• 1 cup mascarpone
• 1 1/2 cups strong espresso, cooled
• 2 tbsp coffee liqueur
• 24 ladyfingers
• Unsweetened cocoa powder
1. Whisk yolks and sugar over a bain‑marie until thick.
2. Remove from heat, whisk in mascarpone.
3. Combine espresso and liqueur.
4. Dip ladyfingers quickly in coffee mixture, layer in dish.
5. Spread half of the cream, repeat layers.
6. Dust with cocoa, refrigerate 4‑6 hours.
Panna Cotta
Smooth, silky custard often served with berries or caramel sauce.
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 2 tsp vanilla extract
• 2½ tsp gelatin powder
• Fresh berries for topping
1. Sprinkle gelatin over 1/4 cup cold water, let bloom.
2. Heat cream, milk, sugar, and vanilla until simmering.
3. Remove from heat, whisk in gelatin until dissolved.
4. Pour into molds, chill 4 hours.
5. Unmold and serve with berries.
Cannoli
Crispy pastry tubes filled with sweet ricotta cream, often studded with chocolate chips or candied fruit.
• 2 cups flour
• 1 tbsp cocoa powder
• 2 tsp sugar
• 1/4 tsp salt
• 2 tbsp butter
• 1 egg
• 1/2 cup Marsala wine
• Oil for frying
• 1½ cups ricotta
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1/2 cup chocolate chips
1. Mix dry ingredients, cut in butter, add egg and Marsala to form dough.
2. Roll thin, cut circles, wrap around metal tubes, seal edges.
3. Fry until golden, drain on paper.
4. Mix ricotta, sugar, vanilla, fold in chocolate.
5. Pipe filling into shells, dust with powdered sugar.
Gelato
Denser and creamier than ice cream, gelato comes in countless flavors.
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 4 egg yolks
• Flavoring of choice (e.g., vanilla, pistachio, strawberry)
1. Heat milk and cream, whisk sugar into yolks, temper with hot milk.
2. Cook gently until coating back of spoon.
3. Cool, add flavor, churn in ice cream maker.
4. Freeze 2‑4 hours before serving.