italian dessert

Amazing orange tiramisu, the fruitier, tangier version of the famous Italian dessert. An easy to make orange mascarpone dessert that everybody will love.

Orange Tiramisu

500 g/ 1.1 lbs oranges

granulated sugar

lemon juice

sugar for the orange puree

225 g/ 8 oz/ 1 cup mascarpone

225 g/ 8 oz/ 1 cup cream cheese

350 g/ 12.3 oz/ scant 1 ½ cup Greek yogurt

sugar

250 g/ 8.8 oz/ 1 cup heavy/double cream

100 g/ 3.5 oz ladyfingers

Top and tail the oranges and peel them...

Top and tail the oranges and peel them with a knife, removing all the white pith. Using a sharp knife cut in between the orange segments to separate them from the orange skins. Do this over a bowl and make sure to collect all the running juices.

When finished press again all the skin rests...

When finished press again all the skin rests to collect as much juice as possible. You will need about 150 ml/ 10 tablespoons in the end.

Weigh about 200 g/ 7 oz of the...

Weigh about 200 g/ 7 oz of the orange segments and puree them, adding 1 tablespoon of sugar. Place in the fridge, covered, until ready to serve.

To make the syrup pour the 10 tablespoons...

To make the syrup pour the 10 tablespoons collected orange juice in a small pan. Add 1 tablespoon sugar and the lemon juice and bring to a boil, stirring often to dissolve the sugar. When it starts to boil, immediately remove from the heat and let cool. You should have a thin syrup.

Mix the mascarpone, cream cheese, yogurt, and 60...

Mix the mascarpone, cream cheese, yogurt, and 60 g/ 1/3 cup sugar together. Whisk the heavy cream until stiff and fold carefully into the mascarpone mixture.

Spread about half of the mascarpone-yogurt mixture in...

Spread about half of the mascarpone-yogurt mixture in a casserole dish (about 30 x 20 cm/ 12 x 7 inches).

Arrange the ladyfingers on top and carefully pour...

Arrange the ladyfingers on top and carefully pour some of the syrup on them (using a tablespoon) until they are soaked. You might not need to add all the syrup. Pour the remaining syrup to the bowl containing the pureed oranges.

Arrange the orange segments on top of the...

Arrange the orange segments on top of the ladyfingers and cover everything with the rest of the mascarpone mixture.

Cover the dish with plastic foil and refrigerate...

Cover the dish with plastic foil and refrigerate overnight.

Just before serving spread the pureed oranges on...

Just before serving spread the pureed oranges on top of the tiramisu.

https://mediavine-res.cloudinary.com/video/upload/fuxvmrw3zykcocrhvmdv.mp4

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How to make homemade Cannoli without Wine

Cannoli Without Wine

ricotta cheese

tsp vanilla extract

fruits (finely chopped)

oz dark chocolate (finely chopped)

tbsp icing sugar

flour

tsp baking powder

tsp nutmeg

tbsp butter

tbsp red wine vinegar

tbsps sugar

tbsps orange juice

egg (for brushing)

vegetable oil (for frying)

water (if needed)

Cannoli without Wine

Chopped all the dry fruits and the dark chocolate.

Add in a bowl the ricotta cheese, add the dried fruits and the chocolate. Add the zest of an orange, the vanilla, the orange juice and the sugar.

Mix carefully all the ingredients. Cover and refrigerate.

Cannoli Filling

In a food processor, combine the flour, sugar, nutmeg, baking powder and salt.

Add the butter, the egg and mix thoroughly. Add the orange juice, the red wine vinegar and pulse until the dough forms into a ball. Add water, if needed.

On a floured surface, knead the dough for 3 minutes. Make a ball and cover it. Let it rest for 1 hour at room temperature.

Roll the dough into a long and equal snake shape, about 12 inches long. Cut into slices the dough. (Each disc should be about 1/2 inch thick). This should give you about 18 cannolis. Using a rolling pin, make a flat round shape of each disc. Take each disc and roll them around the cannoli tubes. Using the beaten egg and a brush, brush the last part of the disc to make it stick to the roll.

Heat the oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with a paper towel. Fry 1 or 2 cannoli at a time for about 2 minutes. Drain on paper towels. Cool the cannoli completely.

Cannoli Dough

Using a pastry bag or a Ziploc bag with one of the corner cut, fill up the tubes from each side.

Lay them down on a serving plate and dust them with some icing sugar. This desert is soo irresistible, for sure you will be not be able to eat just one;)

Assemble

This recipe is from the late Maida Heatter and is easily the best homemade tiramisu recipe that I've ever tried. Review the recipe notes and video tutorial before starting. Tiramisu tastes best when chilled overnight, so this is a wonderful make-ahead dessert.

Tiramisu

Tablespoons (90 milliliters) Grand Marnier*

40-45 ladyfingers*

(60 milliliters) dark rum

pasteurized eggs, separated*

(100 grams) granulated sugar, divided*

(480 milliliters) heavy cream cream

vanilla extract

salt

natural cocoa powder

You need a large 9&#215;13 inch baking pan/dish with at least a 12-14 cup capacity. Set aside and have ready to go!

Dip half of the ladyfingers

You will form 2 layers each of dipped ladyfingers and mascarpone cream. Let&#8217;s begin with the 1st layer of ladyfingers. Whisk the espresso and Grand Marnier together in a shallow bowl. One at a time, quickly dip each side of the ladyfinger into the espresso mixture. You don&#8217;t want to over-saturate the ladyfinger with liquid because then the ladyfingers will taste soggy. Just a quick dip on each side. Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining espresso mixture and ladyfingers for another layer.

Begin the mascarpone cream

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone and rum together on medium speed in a large bowl until smooth. Set aside.

Prepare a double boiler for the egg yolks

If you have a double boiler, use it in this step. If you don&#8217;t, place a heat-proof bowl over a small pot of simmering water over medium-low heat. Don&#8217;t let the water touch the bottom of the bowl.  Using a whisk or eggbeater (I simply use a whisk), whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.

Whip the heavy cream

With a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks&#8211; and are the perfect consistency for the tiramisu cream. Fold the whipped cream into the mascarpone mixture.

 Beat the egg whites

With a handheld or stand mixer fitted with a *clean* whisk attachment, beat the egg whites and salt together on medium-high speed until foamy, about 1 minute. Increase to high speed and slowly pour in the remaining 1/4 cup (50g) of sugar. Beat until stiff peaks form, about 4-5 minutes. (Do not over-beat as the egg whites will become dry.) Fold into the mascarpone cream.

Spread half of the mascarpone cream evenly over bottom layer of ladyfingers. An offset spatula helps spread it neatly and evenly.

Dip remaining ladyfingers: 

Dip remaining ladyfingers into remaining espresso mixture and arrange one-by-one on top of the mascarpone layer. Gently press each down so they are nice and compact. Using an offset spatula, spread remaining mascarpone mixture evenly on top. If you&#8217;re using a large enough pan, it should all fit (but it will definitely tower high!). Refrigerate uncovered for 2-3 hours.

Add cocoa layer, then chill

After a couple hours in the refrigerator, sift or strain a dense layer of cocoa powder all over the top. Wipe the rim of the baking dish. Cover with plastic wrap or aluminum foil, then refrigerate for at least 8-9 more hours and up to 1 day.

Using a sharp knife, slice chilled tiramisu into servings. Wipe knife clean between cuts. A small metal serving spatula is helpful for removing the slices.

Cover leftover tiramisu and store in the refrigerator for up to 3 days.

Hi Sally! I made this on Friday for our anniversary dessert on Saturday and it was a huge hit! At first I thought it would be intimidating but the instructions made it SO EASY! It may have been more dishes but the recipe was easy to to follow. Thanks for posting another winner! :)

Made a non-alcoholic version of this for a party with kids. Was a huge hit! Fantastic recipe! Will 100% make this again

The mix of whipped cream and egg whites makes it all. It's so airy and light (in the good way). And the sugar is so well balanced! I mixed cocoa powder with the coffee to make it easier on the kids. They loved it and asked me to make another one right away! Thanks.

Love this recipe! Is it possible to make this in a round springform pan instead of a square one?

This recipe is amazing!!! I’ve cooked my tiramisu following this recipe twice already (considering that I’ve NEVER made Tiramisu before), and as I’ve practiced making it, the second time I made it, it was just as good as the tiramisu at our favourite Italian restaurant!!!  LOVE IT!!! Huge thanks to the author of the recipe for sharing it with us all and for letting me imagine that I am a great chef, even for a day!!! ❤️

https://www.youtube.com/watch?v=SBCZsxGbCyk

This recipe is from the late Maida Heatter and is easily the best homemade tiramisu recipe that I’ve ever tried. Review the recipe notes and video tutorial before starting. Tiramisu tastes best when chilled overnight, so this is a wonderful make-ahead dessert.

Ingredients
1 and 1/4 cups (300ml) very strongly prepared espresso, warm or room temperature
6 Tablespoons (90ml) Grand Marnier*
40–45 ladyfingers*
16 ounces (about 2 cups; 450g) mascarpone, cold or at room temperature
1/4 cup (60ml) dark rum
4 large eggs, separated*
1/2 cup (100g) granulated sugar, divided*
2 cups (480ml) heavy cream or heavy whipping cream
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
unsweetened natural or dutch-process cocoa powder

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Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Tiramisu | Sally's Baking Addiction

This easy tiramisu recipe was taught to me during a cooking class while I was a student in Rome. This tiramisu is so easy because it includes absolutely zero bake time! Instead, it is made with the traditional Italian tiramisu method of folding the whipped eggs into the mascarpone. This cream is then paired with coffee-soaked ladyfingers and sprinkled with cocoa powder for a decadent, simple, 15-minute dessert.

Easy No Bake Tiramisu

mascarpone

eggs (pasteurized in the shell)

dry Marsala wine

espresso coffee (diluted with a bit of water to bring it to one cup if necessary)

savoiardi (ladyfinger) biscuits

cocoa powder

Separate the yolk from the white on each egg and place in two different bowls.

Beat the white of the eggs on high until very stiff. Refrigerate while you complete the other steps (if you have a stand mixer, you can leave the whites to beat on high while you are assembling the rest of the dessert).

In a separate bowl, add the sugar to the egg yolks and beat with an electric mixer to combine

Add the marsala to the yolks and beat again to combine.

Add the mascarpone into the yolk mixture and beat until smooth and firm.

Slowly fold the stiff egg whites into the mascarpone mixture. Be very gentle so as not to deflate the egg whites. Allow to chill in the fridge while you assemble the next step.

Lay your coffee in a shallow bowl. Very quickly soak each side of the ladyfingers in the coffee. Do not allow to soak for too long or they will get soggy and fall apart.

In an 8x8 pan, layer the coffee-soaked lady fingers and then half of the cream. Repeat with another layer of coffee-soaked lady fingers and the rest of the cream.

Use a sifter to dust a thin layer of cocoa powder over the top of the tiramisu

Allow to sit for 45 minutes to an hour before serving.

You can&#8217;t call yourself a true chocolate-lover until you&#8217;ve tried this tart. The chocolate chip cookie base is filled with rich chocolate ganache, made with a splash hazelnut liqueur, and a nutty praline. Heaven. Fancy something different? How about our flourless chocolate and hazelnut cake?

Frangelico chocolate hazelnut tart

For the base

shelled hazelnuts (with skins still on – not blanched)

Maryland chocolate chip

unsalted butter, melted

For the praline

blanched hazelnuts

caster sugar

For the ganache filling

chocolate

double cream

tbsp Frangelico

Crème fraîche

You’ll also need…

Heat the oven to 180°C/160°C fan/gas 4. To make the base, put the hazelnuts on a baking sheet and toast in the oven for 15 minutes or until golden, then set aside to cool. Put the biscuits and cooled nuts in a food processor with a pinch of salt and whizz to the size of breadcrumbs. With the motor running, slowly pour in the melted butter until combined. Using a metal spoon, press the mixture firmly into the prepared tin and up the sides, then chill.

Meanwhile, for the praline, put the 100g hazelnuts in a heavy-based saucepan over a medium-high heat and toast until golden. Add the caster sugar and leave it to melt (don’t stir the sugar or it will crystallise).

Line a baking sheet with non-stick baking paper. When the melted sugar is the colour of golden syrup, swirl the pan until all the nuts are coated, then tip onto the lined baking sheet and leave to cool completely. Chop into roughly 1cm pieces or roughly whizz in a food processor, then set aside.

For the ganache filling, put the chocolate, double cream and sugar in a large heatproof bowl set over a pan of barely simmering water (don’t let the water touch the base of the bowl). Stir the mixture every now and then until the chocolate has melted and the sugar has dissolved. Remove from the heat and mix in the Frangelico. Whisk in a splash of cold water if the mixture looks greasy or splits – it will come back together.

To assemble the tart, scatter a third of the praline over the chilled base, then pour over the ganache filling. Gently tap the tart on the work surface to release any bubbles and tip the tart case to fill to the edges, if necessary. Chill for 1-2 hours until set.

Scatter over the remaining praline and serve with a dollop of crème fraîche and a glass of Frangelico, if you like.

Vibrant blueberry gelato takes you on an Italian holiday right in your own kitchen!

Blueberry Gelato

blueberries

whole milk (I used 2% milk instead)

heavy cream

Puree the blueberries, sugar and milk in a...

Puree the blueberries, sugar and milk in a high speed blender until smooth. If you do not have a Vitamix or Blendtec, I would suggest that you strain the puree to remove any bits of the blueberry left in the mixture.

Pour in the heavy cream and lemon juice,...

Pour in the heavy cream and lemon juice, pulse to combine. Refrigerate overnight.

Process according to your ice cream machine's directions,...

Process according to your ice cream machine's directions, about 15-18 minutes. Freeze for 3-5 hours. You may need to warm the gelato slightly before serving. Sit it on the counter for 10 minutes so it softens or else you will miss its creamy texture.

This was an absolutely delicious tiramisu. I doubled the amount of sugar and I used kahlua instead of grand marnier. 
I think it’s my new favourite dessert.

Have made this a few times for other people and they go on and on about how amazing it is!! Super easy and simple!! Thank you!!

Made this for my son's 26th birthday and we all think it's the best tiramisu we've ever had (homemade or restaurant). Never had it with Grand Mariner before and it is magic. Woah, there's a lot of bowls in this recipe but luckily I have a very well stocked kitchen. :-)

hey Sally could you pls suggest the brand for the lady fingers

So I love this recipe but had to improvise a little. I wasn’t able to find any lady fingers as apparently they are a season item here. So I baked (2) extra moist yellow cakes in small loaf pans to make a layered bar cake. When it was done and cooled overnight, I shaved off tops of each to make them perfectly flat and straight. I then, prepared espresso on the stovetop the same night, and let it cool in my fridge overnight. 

The following morning, I finished it all. I soaked the bottom later in a half my prepared espresso, to just get that layer wet enough but not soggy. I used the final bit of espresso for the top layer in the same manner. Everything else, I followed to the letter. I did add an extra 1/4 cup of sugar into the whipping cream I prepared. I used coco liquor with a little amaretto totaling the 1/4 cup called for instead of rum. I dusted the cocoa powder across and a little on all sides of my bar cake and used the extra cream to run it along the sides and edges to ensure the entire bar was covered. I then added dark chocolate shavings I prepared myself to the top. The cream itself was prepared to the letter a part from adding just a little more sugar. This was indeed, phenomenal with the best flavor - this cream was amazing and I believe it’s required to use the eggs- both the yolks as instructed above and the egg whites as instructed above.

I had to leave the rum out of the mascarpone. The first time I tried it, the rum curdled the cheese (which was room temp, not cold.) Luckily I had more, and tried again without the rum, and it was delicious! My husband and daughter licked the bowl from the mascarpone cream.

I’ve made this three times, it’s just THAT good!!! I don’t use any alcohol in it, and I personally don’t think it’s really necessary. The only thing I do differently is add a splash of vanilla extract to the espresso to soften it a little because I don’t like things too bitter. Other than that, I follow exactly as stated, and even though it uses a lot of bowls, it’s DELICIOUS! Like go back for seconds or thirds delicious. Thanks for the amazing recipe! I’ll probably make this once a month from now on 

This recipe is great! It's a lot of steps (especially if you make the ladyfingers from scratch also) but totally worth it. PSA, do NOT try substituting half-and-half for the cream. The second time I made this recipe just now, they were out of regular whipping cream at the grocery store so I was like, maybe half and half will work? Don't do it! It doesn't really whip and the marscarpone cream is way too liquidy as a result. Don't just assume that it will probably work... save yourself from my fate and just make sure you get the correct ingredient! I learned a valuable cooking lesson—and it still tastes great of course—but I'm going to try again tomorrow because I was making it to give to someone else as a gift.

Have made this recipe twice now.  Once as written and once with only 60mls of Grand Marnier. Both times came out excellent.  The one time  with less Grand Marnier just tasted slightly less boozy.  Do not recommend substituting anything.

I can't believe I just ate the most delicious tiramisu of my life... My parents, my brother and I finished it in two days. It was so good! I'll definitely make this tiramisu recipe for the rest of my life.

The first thing I need to say about this recipe is that it's doubtlessly a really good tiramisu recipe. But make sure you really get the right ingredients. I made the non-alcoholic version and I used ultra-pasteurized cream because it was the only one I could find and it whipped up terribly. Also, the ladyfingers were just store-bought, and they were soggy, flimsy, and reeking of artificial flavorings. Make sure to get instant espresso and not real espresso too. This isn't the recipe's fault, it's mine, so make sure to get pasteurized cream, good ladyfingers, and instant espresso!

Learn how to make homemade tiramisu-- a timeless no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy lightly sweetened mascarpone cream. 

Get the full recipe: https://sallysbakingaddiction.com/tiramisu/

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Learn how to make gelato, the delightful Italian frozen treat. Get instructions to make the creamiest gelato and tips to turn one base into a multitude of flavors.

Classic Vanilla Bean Gelato

vanilla bean, (split lengthwise)

In a medium saucepan, warm the milk over medium heat until it just starts to bubble around the edge (no need to bring it to a boil). Remove from the heat and reserve.

In the bowl of a stand mixer, or in a large mixing bowl if you’re using a hand mixer, beat the egg yolks and sugar together until the mixture is thick and creamy (about 2 minutes at medium speed). With the mixer on low speed, slowly pour in one ladleful of the hot milk into the egg mixture. Slowly pour in the rest of the mixture and beat until the milk is well incorporated.

Pour the milk and egg mixture back into the saucepan, add the vanilla bean, and place over medium-low heat and cook, stirring constantly, until the custard coats the back of a wooden spoon.

Remove from the heat. Let cool to room temperature, then refrigerate for a few hours, or preferably overnight to infuse the custard with a deeper vanilla flavor.

Fish the vanilla bean out of the custard, then pour the custard through a fine mesh strainer into the bowl of an ice cream maker (straining the mixture will ensure a silky smooth gelato). Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft.

Transfer the gelato to an airtight container and freeze until firm, about two hours.

STORAGE: The gelato will keep, frozen, for up to 1 month.

SERVING: Always take the gelato out to room temperature 10 to 15 minutes before serving to soften it and make it easier to scoop.

VARIATIONS: Use this versatile base to make a variety of gelato flavors, such as Pistachio, Raspberry Rose, Blueberry, or Cherry and Raspberry Ripple!

MAKE IT DAIRY-FREE: Use lactose-free milk or oat milk instead of regular dairy milk.

MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato right here --&gt; http://bit.ly/FNVeganGelato

Ricotta is fantastic in desserts, and this cake is no exception. Begin this recipe 1 day ahead.

Baked ricotta cake recipe

unsalted butter, chilled, chopped

(385 grams) caster sugar

eggs

(450 grams) plain flour

fresh ricotta

cream cheese,

Pure icing sugar, to dust

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

5348771529001-5981838430001

This Almond Ricotta Cake recipe is a traditional Italian dessert that&#x27;s great served with a espresso, tea, or coffee.

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