I ate a cannoli almost every day in Sicily, they replaced my daily Italian Gelato during this trip. I sampled many different varieties and flavors, meanwhile judging them all and trying to create the optimal combinations for my own. I decided that my favorite flavor combinations were ricotta with chocolate chips, ricotta with pistachio, and ricotta with candied orange, so that is what I decided to make for the dinner.
Everyone loves Tiramisu! I have never met anyone who doesn’t. Adults love the sophisticated mixture of cream and coffee. Kids love their first opportunity to consume some booze. What can go wrong? Tiramisu is not hard to make, you don’t even need to bake. However, I strongly discourage using white sponge cake or pre-made “Tiramisu filling” that is sold in grocery stores. That is not Tiramisu, that is closer to a trifle. The one thing you should be careful with is blending the egg yolks into the mascarpone mixture. I let my KitchenAid do it as I was kneading some baguette dough the other night, and my egg whites turned back to liquid! However, I found a way to bake that into an incredibly delicious “mascarpone cheesecake”! Stay tuned for the brand new recipe soon!