Assorted Desserts Recipe

Prepare egg-sugar sabayon

Whisk the 4 egg yolks and 1 cup granulated sugar in a heatproof bowl until smooth. Place bowl over a simmering pot of water (double boiler) ensuring the bottom of the bowl does not touch the water. Whisk constantly for 6–8 minutes until the mixture is pale, thick, and ribbon-like and registers about 160°F (71°C) or feels warm and slightly thickened. Remove from heat and let cool 5 minutes.

Combine mascarpone

Gently fold the 16 oz mascarpone into the cooled egg-sugar mixture until smooth and lump-free. Add a pinch of salt and fold to combine.

Whip cream and fold

In a separate bowl, whip 1 cup heavy cream to soft peaks. Fold about one-third of the whipped cream into the mascarpone mixture to lighten, then fold in the remaining cream gently to keep the mixture airy.

Make coffee soak

Combine 1.5 cups cooled espresso/strong coffee with 3 tbsp coffee liqueur (if using) in a shallow dish. Taste and adjust — it should be strong but not overly sweet.

Assemble tiramisu

Quickly dip each ladyfinger (about 28 pieces) — one at a time — into the coffee for 1–2 seconds per side (do not soak) and line the bottom of a 9x13-inch dish or similar with a single layer. Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with another soaked ladyfinger layer and the remaining mascarpone mixture, smoothing the top with an offset spatula.

Chill and finish

Cover tightly and refrigerate at least 4 hours, preferably overnight. Just before serving, dust the top with 2 tbsp unsweetened cocoa powder and sprinkle 2 tbsp finely grated dark chocolate if desired.

Make cannoli dough

In a bowl, combine 2 cups all-purpose flour, 2 tbsp granulated sugar, and 0.25 tsp salt. Cut in 3 tbsp cold unsalted butter until mixture resembles coarse crumbs. Stir in 1 egg yolk, 3 tbsp marsala (or dry white wine), and 1 tsp white vinegar; mix until a shaggy dough forms. Turn onto a lightly floured surface and knead briefly (about 2 minutes) until smooth. Wrap in plastic and chill 30–60 minutes.

Prepare ricotta filling

While dough chills, drain ricotta well by placing in a fine mesh strainer over a bowl and pressing; ideally refrigerate in strainer for 1–2 hours to remove excess moisture. In a bowl, combine 2 cups drained ricotta, 0.75 cup powdered sugar, 1 tsp vanilla extract, 1 tsp orange zest (optional), and 0.5 cup mini chocolate chips. Stir until smooth; chill in refrigerator until ready to fill.

Roll and form shells

Divide chilled dough into 4 pieces. On a lightly floured surface, roll each piece very thin (about 1/16 inch). Cut 4–5 inch circles (use a bowl or cutter). Wrap each circle around a cannoli tube, sealing the edge with a little egg white or water. Repeat until all are formed.

Fry shells

Heat about 3–4 cups vegetable oil in a deep pot to 350°F (175°C). Fry the wrapped shells in batches for about 1–2 minutes until golden and blistered, turning as needed. Remove with a slotted spoon to paper towels to drain. Let cool slightly, then carefully slide shells off the tubes. Cool completely.

Fill and finish

Fill a pastry bag or zip-top bag with the prepared ricotta filling. Pipe filling into both ends of each shell so the center is filled. Dip or sprinkle the ends with extra mini chocolate chips or dust the shells with 0.25 cup powdered sugar just before serving. Serve fresh; filled cannoli are best the day they are made to keep shells crisp.

Prepare crust

Preheat oven to 325°F (160°C). In a bowl, combine 1.5 cups graham cracker crumbs, 6 tbsp melted butter, and 2 tbsp granulated sugar until evenly moistened. Press mixture firmly and evenly into the bottom (and slightly up the sides if desired) of a 9-inch springform pan. Bake crust 8–10 minutes until set. Remove and let cool while preparing filling. Reduce oven temperature to 325°F if needed.

Make filling

Beat 24 oz room-temperature cream cheese in a large bowl with an electric mixer on medium speed until smooth and free of lumps (about 2–3 minutes). Gradually add 1 cup granulated sugar and beat until combined. Add 3 large eggs one at a time, mixing just until incorporated after each addition to avoid overbeating. Mix in 0.5 cup sour cream, 2 tsp vanilla extract, 1 tsp lemon zest (optional), and 0.25 tsp salt; stir until smooth and homogeneous. Scrape down bowl as needed.

Assemble and bake

Pour the filling onto the prepared crust and smooth the top. To minimize cracking, place the filled springform pan in a larger roasting pan; pour hot water into the roasting pan to come about 1 inch up the sides of the springform (water bath). Bake at 325°F (160°C) for 55–70 minutes until the edges are set and the center still slightly jiggles. Turn off oven and leave cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Chill and serve

Remove cheesecake from water bath, run a knife around the edge to loosen from pan, and cool to room temperature. Refrigerate at least 4 hours, preferably overnight. Release from springform, slice with a hot, dry knife (wipe between cuts) and serve plain or with fruit topping if desired.