Tasting Italian desserts is like basking under the Tuscan sun, a little espresso cup in hand, the aroma of freshly made desserts like Oreo lasagna or chocolate pizza swirling around you. And the only better way to experience this blissful joy, without having to worry about visa and passport, is by preparing the infamous desserts of Italy in the comfort of your own kitchen.
1. Tiramisu
Ingredients:
- 200 gm Savoiardi (Ladyfingers)
- 250 gm Mascarpone cheese
- 200 ml fresh heavy cream
- 3 large eggs (separate yolks and whites)
- 100 gm granulated sugar
- 200 ml espresso (cooled)
- 30 ml Marsala wine (optional but recommended)
- 20 gm Unsweetened Cadbury cocoa powder (for dusting)
The Process:
- First things first, separate the yolks from the whites. Put the whites in a bowl, ready for their later debut. In another bowl, whisk the yolks with the sugar. Keep whisking until it becomes a pale, frothy concoction that smells like a promise of happiness.
- Now, add the mascarpone to the yolk-sugar mixture. Stir it in gently like you’re whispering Italian secrets into the bowl. Mix until it’s smooth and creamy.
- Take the egg whites and beat them into stiff peaks. Think of this as your arm workout for the day. Once they resemble little clouds, fold them gently into the mascarpone mix. Soft and slow- like making a bed on a lazy Sunday morning.
- Now whip the cream until it’s billowy and light. Then, fold this into the mascarpone mixture too. At this point, you should feel like you're dealing with some kind of delicious edible cloud.
- Mix the espresso and Marsala wine. Dip each Savoiardi into the espresso mixture. They’re like your dessert soldiers, and they need to stand at attention.
- In a dish, start layering: first a bed of dipped ladyfingers, then a layer of mascarpone cream. Repeat until you’re out of ingredients.
- Refrigerate for at least four hours. Before serving, dust with unsweetened cocoa powder like you’re a fine artist.
Buon Appetito! You’ve just made a classic that tastes like Italian summer.
2. Panna Cotta
Panna cotta is another widely famous Italian dish loved by many people. The best part is, you can make your unique version of sauce to garnish the panna cotta.
Ingredients:
- 500 ml heavy cream
- 100 ml whole milk
- 75 gm granulated sugar
- 1 vanilla bean (or 5 ml vanilla extract)
- 10 gm gelatin powder
- 30 ml water
- Fresh berries or fruit sauce (for topping)
The Process:
- In a saucepan, combine the cream, milk, and sugar. Split the vanilla bean, scrape out the seeds, and throw both seeds and pod into the cream. Heat gently, no boiling! Just a warm, cozy simmer. If you’re using vanilla extract, add it at the end of the process.
- In a small bowl, sprinkle the gelatin over water. Let it bloom for 5 minutes until it’s a thick, wobbly blob that is pure gelatin magic. Once bloomed, add it to the cream mixture, stirring until it dissolves like a guilty conscience.
- Remove the vanilla pod and strain the mixture to get rid of any lumps or stubborn vanilla pieces. Pour it into cute little serving cups.
- Refrigerate for at least four hours. You’ll know it’s ready when it jiggles.
Serve with fresh berries, or drizzle some fruit sauce on top for that extra fancy look and taste. If you are partial towards puddings, this dessert constitutes the smoothness of Chocolate Pudding.
3. Cannoli
Ingredients (for 12 cannoli):
- 250 gm ricotta cheese
- 100 gm powdered sugar
- 5 ml vanilla extract
- 100 gm dark chocolate chips
- 12 cannoli shells
- 50 gm pistachios (chopped)
- 25 gm powdered sugar (for dusting)
The Process:
- Take the ricotta and drain it as much as possible. Nobody likes a watery cannoli. Once it’s nice and firm, mix it with powdered sugar and vanilla extract.
- Add the chocolate chips. You can chop them smaller if you want that chocolate bite to sneak up on people. Mix everything until it’s smooth and creamy, like an Italian love song.
- If you have a piping bag, now’s the time to shine. Fill the bag with your ricotta mix and pipe it into the pre-made cannoli shells. If you don’t have a piping bag, improvise! Spoon the filling in like you mean it.
- Dip the ends of each cannoli in chopped pistachios.
Sprinkle with powdered sugar for that classic look. Serve immediately, because cannoli should never have to wait!