Assortment Of Italian Desserts Recipe

Prepare espresso

Brew about 250 ml strong espresso or very strong coffee. Allow to cool to room temperature, then stir in Marsala or coffee liqueur if using. Set aside in a shallow dish for dipping ladyfingers.

Make mascarpone filling

In a heatproof bowl whisk egg yolks and sugar until smooth. Place bowl over a pot of simmering water (bain-marie) and whisk for about 5–7 minutes until the mixture is pale, thick, and registers about 70–75°C (or is warm and thickened). Remove from heat and let cool slightly. In a separate bowl whip heavy cream with vanilla until soft peaks form. Gently fold mascarpone into the cooled egg yolk mixture until smooth, then fold in the whipped cream in two additions to keep the filling light.

Assemble

Quickly dip each ladyfinger into the cooled espresso for 1 second per side (do not soak), and line the bottom of a 20x20 cm or similar dish with a single layer. Spread half the mascarpone mixture over the ladyfingers in an even layer. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture. Smooth the top.

Chill and finish

Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight. Just before serving, dust the top generously with unsweetened cocoa powder. Cut into portions and serve cold.

Bloom gelatin

Pour 30 ml cold water into a small bowl and sprinkle gelatin evenly over the surface. Let it sit for 5–10 minutes to bloom.

Heat cream mixture

In a saucepan combine heavy cream, whole milk, and sugar. Split the vanilla bean, scrape seeds into the pan (or add vanilla extract). Warm over medium heat until sugar dissolves and the mixture is just below simmering (do not boil). Remove from heat.

Dissolve gelatin and chill

Stir the bloomed gelatin into the warm cream mixture until fully dissolved. Let the mixture cool slightly (5–10 minutes), then pour into 4 serving glasses or molds. Refrigerate at least 4 hours or until set.

Make berry sauce

While panna cotta chills, combine mixed berries, lemon juice, and optional extra sugar in a small saucepan. Cook over medium heat until berries break down and sauce thickens slightly, about 6–8 minutes. Remove from heat and let cool. For a smooth sauce, strain seeds through a fine sieve; otherwise leave as compote.

Serve

Unmold panna cotta if desired (briefly dip molds in warm water and invert) or serve in glasses. Spoon berry sauce over each portion and garnish with a few fresh berries.

Preheat oven & mix dry ingredients

Preheat oven to 175°C (350°F). Line a baking sheet with parchment. In a bowl whisk together flour, baking powder, and salt.

Combine wet ingredients

In a separate large bowl beat sugar and eggs until pale and slightly thickened. Stir in vanilla and melted butter if using.

Form dough

Fold dry ingredients into the egg mixture until just combined. Stir in the almonds. The dough will be sticky but manageable; if too wet, add 1–2 tbs flour.

Bake logs

Divide dough in half and form two logs about 25 cm long and 6–7 cm wide on the prepared sheet, flattening slightly. Bake for 25–30 minutes or until firm and lightly golden. Remove from oven and cool for 10 minutes.

Slice and second bake

Reduce oven to 150°C (300°F). Carefully transfer logs to a cutting board and slice diagonally into 1–1.5 cm thick slices. Place slices cut-side down on the baking sheet and bake for 12–15 minutes, flip and bake another 8–10 minutes until crisp and golden. Let cool completely — biscotti will harden as they cool.

Prepare ricotta filling

Place ricotta in a fine-mesh sieve or cheesecloth and drain for at least 1 hour (or overnight) in the refrigerator to remove excess moisture. Transfer drained ricotta to a bowl and whisk until smooth. Add powdered sugar and vanilla and mix until combined. Fold in chopped dark chocolate and chopped toasted hazelnuts, reserving some chopped hazelnuts and chocolate for garnish. If mixture is too loose, refrigerate 30 minutes to firm up or stir in 1–2 tbs powdered sugar.

Fill shells

Fit a piping bag or zip-top bag with the corner snipped and fill with the ricotta mixture. Pipe filling into each cannoli shell just before serving to keep shells crisp. Be sure to fill both ends so the filling reaches the center.

Garnish and serve

Dip each filled end into mini chocolate chips or extra chopped hazelnuts and dust lightly with cocoa powder. Serve immediately. If making ahead, keep shells and filling separate and assemble within an hour of serving to maintain crispness.