Quick Italian Dessert Recipe - Tiramisu

If you are looking for a tasty and fast recipe that is authentic Italian, this quick Italian dessert recipe is for you. There is no better way to finish off a delicious Italian dinner than with a tasty and light dessert. This recipe is great to serve your guests after a pasta dinner and wine. You can also serve this as a social dessert with coffee at any time. Tiramisu is a favorite among Italian food lovers.

Ingredients for this Tiramisu Quick Italian Dessert Recipe:
o 30 Italian lady fingers that are divided
o 2 ½ cups of strong warm espresso
o 2 ounces of chopped chocolate
o Unsweetened cocoa used for dusting the dessert
o 6 egg yolks
o ¾ cup of white sugar
o 1 ¼ pounds of mascarpone cheese
o 2 cups of heavy cream
o 1/3 cup of white sugar
o 1 ½ tablespoons of dark rum

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Directions for making Tiramisu Quick Italian Dessert Recipe:
o Dip the first 18 Italian ladyfingers into the espresso
o Line the bottom of a 12 x 9 pan with the ladyfingers
o Sprinkle half of the chopped chocolate over the mixture
o Add a generous dusting of the cocoa on the mixture
o Set this aside
o Combine the egg yolks and ¾ cup of the sugar
o Mix this on high in a mixer for about ten minutes
o Mix the mascarpone by hand until it is completely mixed and lump free
o Set this aside
o Mix by a mixer or by hand the cream, 1/3 cup of sugar and the rum until it forms stiff peaks
o Add the mascarpone mix and whip this again until completely homogenous
o Spread half of the egg and cheese filling onto the ladyfingers in the pan
o Soak the rest of the ladyfingers in espresso and make a second layer over them
o Leave some spaces in between the ladyfingers and sprinkle the remaining filling evenly over the ladyfingers
o Lightly sprinkle this with more cocoa
o Wrap and refrigerate for about four to six hours
o When this is chilled, sprinkle it again with a light dusting of the cocoa
o Slice and serve with a spoon or spatula

Quick Italian Dessert Recipe - Tiramisu

This quick Italian dessert recipe for tiramisu will delight your taste buds and you will love how light and tasty this dessert is. You can serve small servings after a big dinner, or a little bit larger pieces as an afternoon social treat. Some prefer to serve this dessert with espresso, coffee or if you and your guests prefer to enjoy the richness, try with a nice glass of red wine.

Quick Italian Dessert Recipe - Tiramisu

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Italian Desserts - Italian Cream Cake

Italian Cream Cake is more of a Southern dish than Italian. But that does not stop this cake from being extremely delicious. If you like your cake rich and full of goodies, you should give this one a try. While the true history of this recipe is lost, we can still enjoy this tasty cake.

This cake is also known as Italian Wedding Cake. There are also clues that may link this cake with the Delmonico or Hummingbird cakes. It is perfect for any special occasion. The cake is at its best when it remains moist, so do not over bake. Once you have it mastered, this cake will be both rich and delicate. You do not even have to frost it well. Traditionally, it is supposed to look rustic, so smearing the cake with frosting in all its rough-hewn glory should be more than adequate.

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Recipe for Italian Cream Cake

Italian Desserts - Italian Cream Cake

Why save this recipe for a special occasion when you can make it whenever you want?

What You Need

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 5 large eggs, separated
• 1 Tablespoon pure vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup coconut

Pecan Cream Cheese Frosting

• 1 cup chopped pecans
• 1 package cream cheese (8 oz), softened
• 1/2 cup butter, softened
• 1 Tablespoon pure vanilla extract
• 16 ounces powdered sugar, sifted

How to Make It

Preheat your oven to 350 degrees Fahrenheit. Oil and flour 3 nine inch cake pans and set aside for later. Mix the butter and shortening in a large bowl. Using a medium speed on your mixer, cream it until it is light and fluffy. Add the sugar in a slow, steady stream to the mixture, beating well. Add the yolks one at a time, blending each one completely before adding the next. Stir in the vanilla.

Mix the flour and baking soda in a bowl. Add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin with the dry mix and end with the dry mix. Use a low speed to blend together. Stir in the coconut. Wash your beaters until they are clean. In another large clean bowl, beat the egg whites until you form stiff peaks. Fold gently into the batter.

Pour batter into the cake pans and bake in the oven for 25 minutes or until a knife inserted in the center comes out clean. Let pans cool on wire racks for 10 minutes. Remove cakes from pans and let them finish cooling on wax paper lined racks.

Frosting:

Roast the pecans in a small pan at 350 degrees Fahrenheit for 5 to 10 minutes or until lightly toasted. Let them cool. This adds a lot of flavor. Beat vanilla, butter, and cream cheese together at medium speed until it is creamy. Add 2 cups of sugar a little bit at a time on low until completely blended. Turn up the mixer to high to smooth out the frosting. Stir in the pecans.

Lay the first cake layer on a platter and apply a layer of frosting. Top with the second cake layer and repeat. Top with the third cake layer. Apply the remaining frosting to the top and sides of the cake. Decorate with extra pecans if you wish.

Italian Desserts - Italian Cream Cake

Enjoy many different cuisines like Italian food, Mexican food, and Chinese food. It is a lot of fun to try different recipes. Why not try some Cinco de Mayo recipes this spring? It will be great fun.

MexicanDessertRecipes.net The Sweet Side of Mexican Food

Italian Dessert Cannoli Recipe

Cannolis are a great Italian dessert and they were said to have been developed by Sicilians in Palermo, Italy. These fried wafers are filled with a mixture of ricotta, candied fruit, chocolate, and other ingredients, and they are very, very tasty! Sicilians are supposed to have created this great dessert recipe, and I think that they are just delicious. I hope that this recipe is fairly easy to follow. You will need some type of dowel or metal tube that you will use to form out your cannoli shells. If you have a 3 ½ inch in diameter ring or even a 3 inch ring, you will need this to form the shape of your shells, also. You will also need a deep fryer, or a pan that is deep enough for these shells to float in oil.

Ingredients for Cannoli Shells:

Desserts

3 Cups of unsifted flour

Italian Dessert Cannoli Recipe

1/4 Teaspoon of cinnamon

1/2 Teaspoon of salt

3 Tablespoon of granulated sugar

2 eggs

2 Tablespoon of firm butter cut into small cubes

1/4 Cup of a good Marsala wine

1-2 egg whites, whisked slightly

First thing is to sift the flour with salt, cinnamon, and granulated sugar. You will make a well in the center of your sifted flour mixture. In the middle of the well you have made you will add the egg and butter and start mixing with a fork. You will work the egg mixture with the fork from the center out, to incorporate the moist egg with the flour mixture. You will then add your Marsala wine slowly until dough begins to come together like a playdough mixture. You will then start working the dough with your hands to form the dough into a dough ball. You will then cover and let the dough rise for about 10-15 minutes.

If you have a stainless area to work on great, if not you will need a wooden cutting board. You will need to slightly dust the area you plan to work on with a small amount of flour. You will then roll out the dough into 1/4 inch thickness. You will then use your 3 ½ rings and cut the cannoli shell circles. You will then use a rolling pin to roll the circles into oblongs or ovals. You will then take your dowels or tubes and wrap the dough around cannoli forms. You will then whisk your egg white, and seal your dough edges by using a brush or very clean hands if you have no brush. You will then roll up ever so slightly the ends so they will have a very faint lip or ring on the edge of the cooked product.

At some point when you are ready to get your shells into the oil to start cooking them you will heat your oil to around 350 degrees. Once it is at the proper temperature you will begin to fry two, or three at a time in deep hot fat for about 1 minute, or until lightly golden. Remove with tongs to paper towels to drain, you will then let cool for about 30 seconds to one minute and then slip out cannoli form, holding shell carefully so you will not break it. Cool shells before filling. Let them hang out while you will start to make your filling.

Ingredients for the Cannoli filling:

3 lb. ricotta cheese, that has had moisture removed

2 1/2 Cup of confectioners' sugar

1/4 Cup of semi-sweet chocolate pieces or grated sweet chocolate

1/4 Cup candied cherries, finely chopped

1/2 Teaspoon of cinnamon

1/2 Cup of chopped pistachio nuts

Confectioners' sugar to dust each of the finished Cannoli's maybe about 1/2 Cup

First thing you will want to do is take your ricotta and place into cheesecloth and wrap it into a ball and then you will tie a knot in the top part of the ball you have made. You will want to hold over night if possible to drain the water from the ricotta. If you have some way to hang the cheese ball in your refrigerator that would be best. You will need to have a bowl under the cheese to catch all of the moisture that will drain off of the ricotta. The shells that you have made will hole for a couple of days if you want to make these in stages. They are worth the wait, and the time taken to make these little delicacies.

First you will take the drained ricotta and get it into the bowl and work it for a minute or two to get it more pliable. You will gently start to combine the cheese, and the sugar into a mixing bowl, and fold in with a spatula until you obtain a light, airy blend of ingredients. You will start to fold in the minced candied fruit and the chocolate very gently. You will then start to spoon the cheese filling into a pastry bag, or a large Ziploc if you do not have a pastry bag. You will then twist the top into a knot to keep the filling from emerging, and fill each of the Cannoli shells, squirting the filling in from either end.

Once you have all of the shells filled you will dip the ends of the cannoli in the pistachios. You will then arrange all of the Cannolis on a platter, and sprinkle with a little powdered sugar, and they're ready. If you would like to garnish you can save some of the candied cherries and place them on the center of each Cannoli after the powdered sugar has been applied. Then serve, and enjoy.

Italian Dessert Cannoli Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com