Jul 14 2026
Restaurants›Gino's Restaurant›Imported Italian Desserts Recipe

Imported Italian Desserts Recipe

Inspired by Gino's Restaurant
Time4h
Serves12

Make Imported Italian Desserts Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For Tiramisu

For Panna Cotta

For Cannoli

Method

For Tiramisu

  1. 1

    Prepare the Mascarpone Mixture

    In a large mixing bowl, combine the mascarpone cheese, granulated sugar, and vanilla extract. Mix well until smooth and creamy.

  2. 2

    Whip the Heavy Cream

    In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.

  3. 3

    Assemble the Tiramisu

    Dip each ladyfinger into the cooled espresso coffee, making sure not to soak them. Layer half of the dipped ladyfingers in a rectangular dish, spread half of the mascarpone mixture on top, then repeat with the remaining ladyfingers and mascarpone.

  4. 4

    Chill and Serve

    Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Before serving, dust with cocoa powder.

For Panna Cotta

  1. 5

    Prepare Gelatin

    In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water. Let it sit for about 5 minutes to bloom.

  2. 6

    Heat the Cream

    In a saucepan, combine the heavy cream, granulated sugar, and vanilla extract. Heat over medium heat until sugar is dissolved, but do not boil.

  3. 7

    Combine Gelatin and Cream

    Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Add the milk and mix well.

  4. 8

    Set the Panna Cotta

    Pour the mixture into ramekins and refrigerate for at least 4 hours until set. Serve chilled.

For Cannoli

  1. 9

    Prepare the Filling

    In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth. Fold in the chocolate chips.

  2. 10

    Fill the Cannoli Shells

    Using a piping bag, fill each cannoli shell with the ricotta mixture. Make sure to fill both ends for an even distribution.

  3. 11

    Garnish and Serve

    Sprinkle the chopped pistachios on the ends of the filled cannoli. Serve immediately for the best texture.

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