Tiramisu, Cannoli, Biscotti with Almonds


  • 9 oz. mascarpone cheese
  • 1 cup strong brewed coffee
  • 36 ladyfingers
  • ¼ cup milk
  • ¼ cup sugar
  • 3 Tbsp. rum
  • 2 eggs
  • 1/8 teas. unsweetened cocoa powder

Separate the egg yolks from the egg whites. In a bowl mix together the coffee, milk, and 2 tablespoons of the sugar. Soak the ladyfingers in this coffee mixture. Spray a 9×13 inch pan with cooking spray. Layer one-half of the soaked ladyfingers in the bottom of the pan. Beat the egg yolks with 2 tablespoons of the sugar. Add the mascarpone cheese and 1 tablespoon of rum to this mixture and mix well. Using an electric mixture beat the egg whites until stiff peaks form. Fold the egg whites gently into the mascarpone cheese mixture.

Spoon one-half of this mixture over the soaked lady fingers in the pan and cover this layer with a second layer of the remaining soaked ladyfingers. Spoon the balance of the mascarpone cheese mixture over the second layer of soaked ladyfingers and sprinkle cocoa powder over the top of the tiramisu. Refrigerate for a least 3 hours before serving.


  • 12 cannoli shells
  • 1 cup powdered sugar
  • 2 cups ricotta cheese
  • ½ cup slivered almonds
  • 1/3 cup mini semi-sweet chocolate chips
  • ½ teas. lemon zest
  • ¼ cup finely diced maraschino cherries
  • ½ teas. vanilla
  • 1 Tbsp. unsweetened cocoa powder
  • 1 Tbsp. powdered sugar

In a large bowl, stir the ricotta cheese and one cup of the powdered sugar together until well mixed. Stir in the diced maraschino cherries, vanilla, lemon zest and chocolate chips. Carefully fill the cannoli shells with the cheese mixture using either a spoon or a pastry bag to fill the shell. When ready to serve, sprinkle the remaining tablespoon of powdered sugar with the tablespoon of cocoa powder over the tops of the cannoli.

Biscotti with Almonds

  • ½ cup butter or margarine, softened
  • 1 ¼ cups sugar
  • 2 cups flour
  • 3 eggs
  • 2 teas. baking powder
  • 2 teas milk
  • ½ cup chopped almonds
  • 1 teas. vanilla extract

Dash salt

Preheat oven to 375 degrees F. Line a baking sheet with foil and grease the foil. Cream the butter or margarine and 1 cup of the sugar together in a mixing bowl. Add the eggs, one at a time, beating well after each egg is added. Stir in the vanilla. In another bowl combine the flour, baking powder and salt. Add these dry ingredients to the creamed butter and sugar mixture. Stir in the chopped almonds. Divide the dough in half making each half of the dough into a 12×3 inch rectangle. Place the dough rectangles on the prepared foil on the baking sheet.