italian dessert recipe

This <strong>Cannoli Poke Cake</strong> is a lovely vanilla cake soaked with sweetened condensed milk and covered in sweet cannoli filling. It's a moist, indulgent dessert that will rock your socks off!

Cannoli Poke Cake

white cake mix,

14 oz cans sweetened condensed milk

ricotta cheese

mascarpone cheese

tsp vanilla extract

sugar

cinnamon,

mini chocolate chips

sugar,

1. Bake cake according to directions on box for a 9&#215;13 pan.

2. Remove cake from the oven and poke holes all over the top of the cake. (I used a straw)

3. Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.

4. Put cake in refrigerator for about an hour to absorb milk.

5. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Mix until smooth.

6. Add powdered sugar and cinnamon, if using and mix until combined.

7. Add reserved sweetened condensed milk and mix until combined.

8. Once cake has absorbed milk, spread cannoli topping evenly over cake.

9. Top with mini chocolate chips and a sprinkling of powdered sugar.

10. Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.

Do you cool cake before putting the condensed milk over it.?

I just made this and it turned out perfect. Not too thin at all but i only added like a quarter cup of the condensed sweetened milk only because i dont have a huge sweet tooth. The taste is spot on. Im positive its going to be a big hit. Im wondering if people that have a issue with it being watery are not whipping it enough. Its watery at first, but thickens up as you blend it. Thank you for the recipe.

Adriano Zumbo's wanna cotta is light, creamy and full of the quintessential flavour of Italy - hazelnuts.

Hazelnut panna cotta

1L (4 cups) pure (thin) cream

(250 grams) hazelnut paste

(350 grams) runny honey

vanilla beans, split, seeds scraped

titanium-strength gelatine leaves

(165 grams) caster sugar

vanilla bean, split, seeds scraped

(75 grams) roasted hazelnuts, chopped

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Panna Cotta one of the most delicious Classic Italian Dessert Recipes. A delicate &amp; creamy chilled vanilla treat. Serve it with an easy berry sauce.

Creamy Vanilla Panna Cotta Recipe

gelatine

milk (I used 2 %)

cream whole/whipping

sugar ((80 grams))

vanilla

berries

corn starch

water

lemon juice

In a medium pot add the cream and sugar, heat on medium / low heat just until the cream starts to boil, immediately remove the pot from the heat. 

In a small pot add the 2 tablespoons of milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved (1-2 minutes), do not boil,  then immediately remove from heat.

Add the gelatine mixture and the vanilla to the cream mixture, combine well with a whisk. Pour into 4 molds or glasses, let the mixture cool then refrigerate for at least 5 hours or over night or until the panna cotta is firm. 

If using molds then dip the mold into boiling water for about 3-4 seconds, gently slide the tip of a knife around the edge of mold and invert onto a plate. Top with the berry topping and serve. If using a glass then add the berry topping to the top of the panna cotta. Enjoy!

FOR THE PANNA COTTA

In a medium pot mix together berries, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool then refrigerate for at least a few hours.

FOR THE BERRY TOPPING

A classic baked cheesecake recipe that&#8217;s a perfect dessert for entertaining.

Italian almond cheesecake

amaretti biscuits, crushed

unsalted butter, melted

ricotta

golden caster sugar

tub mascarpone

ground almonds

tbsp cornflour

large, free-range eggs

lemon

almonds

Icing sugar,

Preheat the oven to 180°C/fan160°C/gas 4. Put the crushed biscuits into a large bowl, pour over the melted butter and mix well.

Pour the crumb mixture into the base of a 20cm non-stick springform cake tin, pressing down firmly with the back of a spoon. Chill in the fridge for 5-10 minutes.

Meanwhile, put the vanilla seeds into a large mixing bowl. Add the ricotta, sugar, mascarpone, almonds, cornflour, eggs and lemon zest and beat with an electric hand whisk until smooth. Pour into the prepared tin and scatter with the flaked almonds.

Place on a baking sheet and bake for 45 minutes until golden – it may feel a little wobbly, but it will set as it cools. Turn off the oven, open the door and leave the cheesecake inside until completely cool. Chill for a further hour or more before dusting with icing sugar and serving with fresh cream, if you like.

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

tsp baking powder

fresh ricotta

cream cheese,

Pure icing sugar, to dust

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The calzone of sweets, these raspberry and ricotta filled Panzerotti's are oozing with flavour, the perfect finishing touch on your home-cooked Italian supper.

Sweet panzerotti with ricotta and raspberries

fresh ricotta, strained

tbs caster sugar

vanilla bean paste

orange

tbs milk

raspberries

Sunflower oil, to deep-fry

sachet dried instant yeast

tbs honey

bread flour

caster sugar

tbs milk, plus extra if needed

tbs extra virgin olive oil

This Cannoli Tart has all the great flavors of a cannoli wrapped into one simple tart! With a touch of cinnamon and mini chocolate chips, it's got all the things I love most about cannolis.

Cannoli Tart

graham cracker crumbs

tbsp sugar

tbsp butter, melted

heavy whipping cream

sugar, divided

oz mascarpone cheese, room temperature

cinnamon

mini chocolate chips, for topping

Preheat oven to 325 degrees and grease a 9 inch tart pan.

2. Combine ingredients for crust and press into the bottom and up the sides of the pan.

3. Bake crust for 7 minutes, then remove from oven and allow to cool completely.

4. To make the whipped cream, whip heavy whipping cream on high speed for 2-3 minutes. Cream will initially bubble a little bit, then start to thicken.

5. As the cream starts to thicken, add 1/4 cup of powdered sugar.

6. Whip on high until stiff peaks form, for a total whipping time of about 5-7 minutes.

7. Set whipped cream aside and combine mascarpone cheese, remaining powdered sugar, vanilla extract and cinnamon. Mix on slow speed until combined. Do not over mix.

8. Carefully fold the whipped cream into the mascarpone mixture.

9. Spread filling into the tart crust and refrigerate until firm, 3-4 hours.

I needed an Italian dessert to accompany my freshly made pasta dinner.  This was the perfect ending.  My husband enjoys chocolate sauce drizzled on his cannolis so whipped up some while my pie was chilling.  That drizzle of chocolate sauce took this perfect dessert over the top.

This Easy Tiramisu Recipe is the authentic recipe I learned in Italy. Made with lady fingers, mascarpone and fresh cream, made in 15 minutes ready to eat in 2-3 hours.

Easy Tiramisu Recipe

16-20 lady finger cookies (Savoiardi)

coffee (espresso)

egg* room temperature

granulated sugar*

mascarpone (room temperature)

cream

In a large bowl beat together the sugar and egg until frothy, then add the mascarpone and cream, beat until thickened, make it as thick as you desire, some like it thicker and some creamier.

Place the cold coffee in a large enough dish so that you can easily turn the cookies, be sure to just turn the cookies once in the coffee and do not let them sit in it or they will become too soggy.

In an 8x6 inch (20x14cm)* baking dish place a dipped cookie (one at a time) on the bottom (1st layer) top with 1/3 of the filling and continue for another two layers. Refrigerate for at least 2-3 hours or even better overnight. Just before serving sprinkle with unsweetened cocoa powder or even chocolate shavings. Enjoy!

FOR THE FILLING

Homemade Strawberry Cannoli make the perfect Classic Italian Dessert. A crisp crunchy shell is filled with a creamy fresh strawberry filling.&nbsp;

Homemade Strawberry Cannoli

all purpose flour ((173 grams))

cocoa

butter

dry white wine

whole/whipping cream (divided) ((110 grams))

mascarpone ((125 grams))

/ icing sugar

strawberries (3 large)

whole/whipping cream ((110 grams))

powdered / icing sugar

strawberries ((40-60 grams))

Lightly grease and flour 18 Cannoli Tubes. Or use rolled up aluminium foil. 5 Minutes before removing the dough from the fridge Pre-heat oven to 350F / 180C.

In a medium bowl whisk together flour, sugar and cocoa make a well in the middle and add the butter (start with 1 tablespoon if too dry add the remaining tablespoon), egg and wine mixing with a fork. Move the dough to a lightly floured flat surface and gently knead to form a smooth compact dough. 

Wrap the dough in plastic and refrigerate for 20 minutes. Remove the dough from the fridge. Roll dough out very thin* and cut with a round cookie cutter (3 1/2" / 9 cm), wrap the pastry so that it overlaps and seal by brushing with a little egg white (beat slightly) or water to seal the edges. Bake for approximately 15 minutes or until pastry is golden.Let the shells cool before filling, they should be filled just before serving.

FOR THE CANNOLI SHELLS

In a small pot mix the gelatine and 3 tablespoons of cream, let sit for 5 minutes. Then heat on low/medium until gelatine melts, do not boil. Add a tablespoon of mascarpone creamed mixture and stir to combine.

Beat the remaining cream, mascarpone and sugar until soft peaks form, then add the gelatine mixture and pureed strawberries, beat on medium until combined 30 seconds. Place in a bowl cover with plastic and refrigerate for at least 4 hours or until thickened.

STRAWBERRY FILLING WITH GELATINE

Beat mascarpone, cream and sugar until very thick, fold in chopped strawberries. Refrigerate until ready to use.

With a large tip fill a pastry bag with filling and fill cooled pastry shells. Dust with powdered sugar or drizzle with melted chocolate. Serve immediately.

STRAWBERRY FILLING WITHOUT GELATINE

Your directions are easy to follow. Thank you for delicious food ideas and preparations

These are so amazingly good!!  I was so happy to be there to try them. Awesome job!!!!

Top 9 italian dessert recipe recipes from across the web

The most viewed italian dessert recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cannoli Poke Cake

Hazelnut panna cotta

Creamy Vanilla Panna Cotta Recipe

Italian almond cheesecake

Baked ricotta cake recipe

Sweet panzerotti with ricotta and r...

Cannoli Tart

Easy Tiramisu Recipe

Homemade Strawberry Cannoli

Top 9 italian dessert recipe recipes from across the web

The most viewed italian dessert recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cannoli Poke Cake

Hazelnut panna cotta

Creamy Vanilla Panna Cotta Recipe

Italian almond cheesecake

Baked ricotta cake recipe

Sweet panzerotti with ricotta and r...

Cannoli Tart

Easy Tiramisu Recipe

Homemade Strawberry Cannoli

The most viewed italian dessert recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine