Assorted Classic Italian Desserts Recipe
Make Assorted Classic 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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Tiramisu (classic)
Panna Cotta (vanilla)
Lemon Ricotta Cookies
Method
Tiramisu (classic)
Prepare coffee soak
Brew 2 cups strong espresso and let cool to room temperature. Stir in 3 tablespoons Marsala or rum (optional). Place in a shallow bowl for dipping ladyfingers.
Make zabaglione base
In a heatproof bowl, whisk 4 egg yolks with 1 cup granulated sugar until pale. Set the bowl over a simmering pot of water (double boiler), whisking constantly until mixture is thick, ribbon-like and reaches about 160°F (5–8 minutes). Remove from heat and let cool slightly.
Incorporate mascarpone
Fold the room-temperature 16 oz mascarpone into the cooled yolk mixture until smooth and lump-free.
Whip cream
In a chilled bowl, whip 1 cup cold heavy cream with 1 tsp vanilla until medium-stiff peaks form. Gently fold whipped cream into mascarpone mixture until uniform but still light.
Assemble tiramisu
Quickly dip each ladyfinger (about 30) one at a time into the espresso for 1 second—do not soak or they will become soggy—and arrange a single layer in a 9x9-inch or similarly sized dish. Spread half the mascarpone mixture over the layer. Repeat with a second layer of dipped ladyfingers and the remaining mascarpone.
Chill and finish
Cover and refrigerate at least 4 hours, preferably overnight. Before serving, dust the top evenly with 2 tablespoons unsweetened cocoa powder using a fine sieve.
Panna Cotta (vanilla)
Bloom gelatin
Sprinkle 2 teaspoons powdered gelatin over 3 tablespoons cold water in a small bowl. Let stand 5–10 minutes to bloom.
Heat cream mixture
In a saucepan, combine 1 cup whole milk, 2 cups heavy cream, and 1 tablespoon granulated sugar. Add the scraped seeds and pod of 1 vanilla bean (or 1 tsp vanilla extract). Heat gently over medium-low until hot and steam appears (do not boil), about 5–7 minutes.
Dissolve gelatin
Remove the vanilla pod. Stir the bloomed gelatin into the hot cream mixture until fully dissolved, about 1 minute. If using vanilla extract, add it now. Taste and adjust sugar if desired.
Mold and chill
Pour the mixture through a fine mesh sieve into six (4–6 oz) molds or ramekins. Let cool to room temperature, then cover and refrigerate at least 4 hours, until set (preferably overnight).
Serve
To unmold, dip each mold briefly in hot water (1–2 seconds) and invert onto a plate, or serve directly in ramekins. Top with fresh berries or a spoonful of berry compote (about 1 cup total for all servings).
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt. Set aside.
In a large bowl, beat 1 stick softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2–3 minutes.
Beat in 1 cup ricotta, 1 large egg, 2 teaspoons lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla until smooth and combined.
Fold the dry ingredients into the wet until just combined; do not overmix. The dough will be soft and slightly sticky. Use a tablespoon or small cookie scoop to drop tablespoon-sized mounds about 2 inches apart onto prepared sheets (you should get about 24–30 cookies).
Bake in the preheated oven for 12–14 minutes, until edges are set and bottoms are lightly golden. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.