RELATED SEARCHES
Sponsored Italian Desserts Results:
Italian Desserts
By:
Published: August 18, 2006
Italians are culinary masters with desserts being no exception. Rich, sweet decadent creations are the perfect compliment to a bold cup of capuccino or espresso. Savoring every bite is a prevailing theme and italian desserts embody this idea. From cookies to cakes, every italian dessert is mouthful of pure
delight.
Cannoli, a Scicilian favorite, is a crisp pasta shell filled with sweet creamy ricotta cheese or custard and accented with vanilla, chocolate or pistachio. Tiramisu, a sweet, moist cake made with layers of espresso soaked lady fingers, mascarpone cheese, and custard is sprinkled with cocoa and served chilled. Tiramisu has become one of the most popular desserts. Gelato, a rich, dense ice cream is an Italian staple.
Every italian dessert is a sweet creation equally delicious yet perfectly unique. An Italian meal is not complete without sampling one of the many tempting concoctions.
Italian Desserts to try:
CANNOLI
Cannoli tubes (aluminum, bought at a food specialty store)
2 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon granulated sugar
1/2 cup butter or margarine
1 egg, slightly beaten
1/4 cup white wine
Vegetable oil
1 cup ricotta chesse
1 cup mascarpone cheese*
3/4 cup sifted confectioners' sugar
1 tablespoon amaretto (optional)
3 (1 ounce) squares semisweet chocolate, grated and divided (optional)
1/4 cup sifted confectioners' sugar
Shells:
Combine first 3 ingredients in a medium bowl. Cut in butter until mixture resembles coarse meal; stir in beaten egg. Gradually stir in wine, mixing well. Shape dough into a ball; cover and refrigerate 30 minutes.
Turn dough out onto a lightly floured surface; roll dough to 1/16 inch thickness. Cut into 3 1/2-inch circles; roll circles into 5-inch ovals with a rolling pin. Place a cannoli tube down the lengthwise center of oval, and roll dough around tube. Moisten seam with water to seal.
Pour oil to a depth of 3 inches into a Dutch oven; heat to 350 degrees F. Fry cannoli shells 1 minute or until golden brown. drain on paper towels, and cool about 5 seconds. Carefully remove cannoli form. Cool shells completely.
Filling:
Thoroughly drain ricotta cheese in a strainer, discarding liquid. Place ricotta cheese in container of an electric blender or food processor, and process until smooth.
Combine ricotta, mascarpone cheese, 3/4 cup confectioners' sugar, and, if desired, amaretto in a medium mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Fold in 2 grated squares of chocolate; chill 4 hours.
Pipe or spoon filling into shells. Sprinkle shells with 1/4 cup confectioners' sugar and exposed filling with remaining grated chocolate. Serve immediately.
* As a substitute for mascarpone cheese, combine 2 (8 ounce) packages cream cheese, 1/3 cup sour cream, and 1/4 cup whipping cream; beat well. Use 1 cup mixture for recipe, reserving remainder for other uses.
TIRIMISU
1 cup unsweetened espresso coffee (around 8-10 shots of espresso)
3 eggs
1/3 cup sugar
1 1/2 cup mascarpone
2 tablespoons Marsala (optional)
4 oz. soft ladyfingers
unsweetened cocoa or bittersweet chocolate for garnish
Prepare the espresso and cool completely. Separate the eggs, discarding the white from 1 of them. Beat 2 egg whites with 1 tablespoon sugar until it forms soft peaks. In another bowl, beat 3 egg yolks with the remaining sugar until thick and pale yellow. Add the mascarpone and Marsala to the egg yolk mixture and blend until well combined. Lightly fold the egg whites into the mascarpone mixture.
Dip ladyfingers, one at a time, in espresso coffee and line the bottom of a 2 quart bowl or serving dish with about 1/3 of the cookies. Cover with about 1/3 of the mascarpone mixture. Continue building the tiramisù making 3 layers of cookies topped with 3 layers of mascarpone mixture. Dust the finished tiramisù with unsweetened cocoa or chop up some bittersweet chocolate and use it to spell out AUGURI on top. Refrigerate at least two hours.
Note: The eggs in this recipe are uncooked. Food safety experts caution that consuming raw eggs can expose you to salmonella contamination. Immuno-compromised patients, the very young and the elderly should not eat raw eggs.
Makes 6 servings.
RESTURANTS TO TRY:
Salvitto's Italian Bakery & Cafe
1706 W. North Ave.
773-486-9284
This Authentic Italian Bakery offers a deliciously rich tiramisu and two sizes of Cannoli. Other italian desserts include sfogliatelle (SFOH-l' yah-TEH-leh), a puff pastry filled with ricotta cheese, Italian cookies, breads and wedding cakes.
Letizia's Natural Bakery
2144 W. Division St.
773-342-1011
Everything is made fresh in-house at this traditional, rustic bakery. Choices include pastas, panini sandwiches and decadent Italian desserts.
delight.
Cannoli, a Scicilian favorite, is a crisp pasta shell filled with sweet creamy ricotta cheese or custard and accented with vanilla, chocolate or pistachio. Tiramisu, a sweet, moist cake made with layers of espresso soaked lady fingers, mascarpone cheese, and custard is sprinkled with cocoa and served chilled. Tiramisu has become one of the most popular desserts. Gelato, a rich, dense ice cream is an Italian staple.
Every italian dessert is a sweet creation equally delicious yet perfectly unique. An Italian meal is not complete without sampling one of the many tempting concoctions.
Italian Desserts to try:
CANNOLI
Cannoli tubes (aluminum, bought at a food specialty store)
2 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon granulated sugar
1/2 cup butter or margarine
1 egg, slightly beaten
1/4 cup white wine
Vegetable oil
1 cup ricotta chesse
1 cup mascarpone cheese*
3/4 cup sifted confectioners' sugar
1 tablespoon amaretto (optional)
3 (1 ounce) squares semisweet chocolate, grated and divided (optional)
1/4 cup sifted confectioners' sugar
Shells:
Combine first 3 ingredients in a medium bowl. Cut in butter until mixture resembles coarse meal; stir in beaten egg. Gradually stir in wine, mixing well. Shape dough into a ball; cover and refrigerate 30 minutes.
Turn dough out onto a lightly floured surface; roll dough to 1/16 inch thickness. Cut into 3 1/2-inch circles; roll circles into 5-inch ovals with a rolling pin. Place a cannoli tube down the lengthwise center of oval, and roll dough around tube. Moisten seam with water to seal.
Pour oil to a depth of 3 inches into a Dutch oven; heat to 350 degrees F. Fry cannoli shells 1 minute or until golden brown. drain on paper towels, and cool about 5 seconds. Carefully remove cannoli form. Cool shells completely.
Filling:
Thoroughly drain ricotta cheese in a strainer, discarding liquid. Place ricotta cheese in container of an electric blender or food processor, and process until smooth.
Combine ricotta, mascarpone cheese, 3/4 cup confectioners' sugar, and, if desired, amaretto in a medium mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Fold in 2 grated squares of chocolate; chill 4 hours.
Pipe or spoon filling into shells. Sprinkle shells with 1/4 cup confectioners' sugar and exposed filling with remaining grated chocolate. Serve immediately.
* As a substitute for mascarpone cheese, combine 2 (8 ounce) packages cream cheese, 1/3 cup sour cream, and 1/4 cup whipping cream; beat well. Use 1 cup mixture for recipe, reserving remainder for other uses.
TIRIMISU
1 cup unsweetened espresso coffee (around 8-10 shots of espresso)
3 eggs
1/3 cup sugar
1 1/2 cup mascarpone
2 tablespoons Marsala (optional)
4 oz. soft ladyfingers
unsweetened cocoa or bittersweet chocolate for garnish
Prepare the espresso and cool completely. Separate the eggs, discarding the white from 1 of them. Beat 2 egg whites with 1 tablespoon sugar until it forms soft peaks. In another bowl, beat 3 egg yolks with the remaining sugar until thick and pale yellow. Add the mascarpone and Marsala to the egg yolk mixture and blend until well combined. Lightly fold the egg whites into the mascarpone mixture.
Dip ladyfingers, one at a time, in espresso coffee and line the bottom of a 2 quart bowl or serving dish with about 1/3 of the cookies. Cover with about 1/3 of the mascarpone mixture. Continue building the tiramisù making 3 layers of cookies topped with 3 layers of mascarpone mixture. Dust the finished tiramisù with unsweetened cocoa or chop up some bittersweet chocolate and use it to spell out AUGURI on top. Refrigerate at least two hours.
Note: The eggs in this recipe are uncooked. Food safety experts caution that consuming raw eggs can expose you to salmonella contamination. Immuno-compromised patients, the very young and the elderly should not eat raw eggs.
Makes 6 servings.
RESTURANTS TO TRY:
Salvitto's Italian Bakery & Cafe
1706 W. North Ave.
773-486-9284
This Authentic Italian Bakery offers a deliciously rich tiramisu and two sizes of Cannoli. Other italian desserts include sfogliatelle (SFOH-l' yah-TEH-leh), a puff pastry filled with ricotta cheese, Italian cookies, breads and wedding cakes.
Letizia's Natural Bakery
2144 W. Division St.
773-342-1011
Everything is made fresh in-house at this traditional, rustic bakery. Choices include pastas, panini sandwiches and decadent Italian desserts.
Featured Italian Desserts Products:
