Cannoli
Ingredients
150g plain flour
1 tbsp golden caster sugar
large pinch bicarbonate of soda
½ tsp cinnamon
1 tsp cocoa powder (optional)
30g butter
1 egg, separated
50ml dry marsala or white wine
rapeseed oil or sunflower oil for deep-frying
50g dark chocolate, melted
handful pistachio kernels, finely chopped
icing sugar
250g ricotta, drained and beaten until fluffy
100g mascarpone
2 tbsp finely chopped candied peel
2 tbsp icing sugar
Cannoli molds
Steps
Put the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge.
Fill a deep saucepan a third of the way up with oil. Cut the dough into pieces and roll them out as thinly as you can. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles. Wrap each one around a cannoli mold, using some of the egg white to stick the top edge down and they're ready for frying.
Deep-fry the cannoli (with their molds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown and the dough will bubble.
Carefully take each one out of the oil using tongs and shake the cannoli off the mold very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn’t get any hotter. These will keep for 2-3 days in an airtight container.
When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.
Gnocchi
Ingredients:
1 pound potatoes (with no skin)
1 cup flour (130 grams)
1/2 teaspoon salt
1 medium egg
Steps
In a large pot boil potatoes until tender, remove from the pot and let cool remove the skin. Then pass through a potato ricer.
Mix together the flour and salt and place on a flat surface, make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers.
On a lightly floured surface, cut small amounts of dough to form ropes and cut into pieces, then slide each piece on a fork and squeeze a little. Sprinkle a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes before cooking.
In a large pot of salted boiling water cook the gnocchi, gnocchi is ready when they float to the top. Drain and add to the desired sauce, cook for 30 seconds. Serve immediately topped with freshly grated parmesan cheese if desired.
Panna Cotta
Ingredients
1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1 1/2 teaspoons vanilla extract
Steps
In a very small saucepan sprinkle gelatin over water and let it stand for about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove the pan from heat.
In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat. Remove pan from heat and stir in gelatin mixture and vanilla.
Divide the mixture among desired ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
Dip ramekins, 1 at a time, into a bowl of hot water for 3 seconds. Run a thin knife around the edge of each ramekin and invert the ramekin onto the center of a small plate.
You can decorate with a berry sauce or fruit.
Tiramisu
Ingredients
Coffee syrup
1 cup brewed espresso or strong coffee (made of 1 cup hot water mixed with 2 tablespoons instant coffee granules or espresso powder)
2 tablespoons granulated sugar
2 tablespoons coffee or almond liqueur, Marsala, dark rum, or brandy
Filling
3 egg yolks
1/3 cup (70 g) granulated sugar
2-3 tablespoons Marsala wine, dark rum, or brandy
3/4 cup (180 ml) heavy cream
1 1/2 cups (340 g) mascarpone cheese, at room temperature
200g (20-24 units) ladyfingers or Savoiardi biscuits (or less if making individual glasses)
Sifted cocoa powder or grated chocolate
Steps
For the coffee syrup: In a small bowl, combine hot coffee, 2 tablespoons sugar, and liqueur. Mix until sugar dissolves. Set aside to cool.
For the filling: Place egg yolks, sugar, and Marsala in a medium heatproof bowl and set over a bain-marie. Whisk constantly using a hand mixer, until the mixture doubles in volume and has a thick, foamy consistency (around 5-7 minutes). Remove from heat and set aside to cool slightly (about 15 minutes). Meanwhile, in a mixer bowl, whisk heavy cream using an electric mixer until you have peaks. Once the egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then gently fold in the whipped cream in 2 until smooth.
Assemble tiramisu: Dip ladyfingers very quickly into the coffee syrup and line them in one layer in a baking dish (if necessary, break the ladyfingers to fit them). Spoon the filling over the ladyfingers and smooth the top. Repeat with the second layer of coffee-dipped ladyfingers, then the cream. Repeat the process if you still have filling. Cover and refrigerate for at least 6 hours or up to 2 days. Right before serving, dust the top with cocoa powder. Serve cold.
For individual glasses: Spoon a section of the mascarpone cream mixture into the glass. Break each ladyfinger into 4 pieces (depending on the size of the glass), soak in the coffee, and place on top of the cream. Repeat layering filling and ladyfingers, creating 2 to 3 layers in total. The amount you use is up to you. Cover and refrigerate for at least 6 hours or up to 2 days. Right before serving, dust the top with cocoa powder. Serve cold.
Bibliography
Dickman, S. (2018, January 9) Tiramisu. Pretty. Simple. Sweet. https://prettysimplesweet.com/classic-tiramisu/
Gourmet (1997, August). Panna Cotta. Epicurious. https://www.epicurious.com/recipes/food/views/panna-cotta-14224
Grimes, L. (n.d.) Cannoli. BBC Good Food. https://www.bbcgoodfood.com/recipes/cannoli
Molloy, R. (2020, February 19) Homemade Potato Gnocchi Recipe. An Italian in My Kitchen. https://anitalianinmykitchen.com/gnocchi/