Type what you have

Ingredients

• ✓ sugar
• ✓ sugar
• strawberry
• egg yolk
• marsala wine

Instructions

1. 1 Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
2. 2 Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
3. 3 Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
4. 4 Spoon custard over the strawberries. Serve while custard is still warm.

By John Mitzewich

Ingredients

• ✓ sugar
• egg white
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 In a large glass or metal mixing bowl, beat the egg white until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the toasted almonds. Drop by teaspoonfuls onto the prepared baking sheets.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden and firm. When cookies are completely cool, they can be placed into plastic bags and frozen.

By Patsy

Ingredients

• ✓ sugar
• water
• mint leaves
• cantaloupe
• mint leaves

Instructions

1. 1 Place a 7x12-inch glass dish in the freezer to chill.
2. 2 Combine sugar and water in a saucepan over low heat. Cook until sugar has completely dissolved. Add mint, remove from heat, and set aside to cool.
3. 3 Place melon in a food processor and process until pureed; pour into a bowl. Strain mint leaves from cooled syrup and add syrup to the melon. Stir until well combined.
4. 4 Pour cantaloupe mixture into the chilled dish and freeze uncovered for 3 to 4 hours, stirring with a fork every 30 minutes. Continue until mixture is almost frozen and a bit grainy; don't let it freeze completely, otherwise you won't be able to serve it.
5. 5 Place in a decorative bowl and garnish with mint leaves.

By Totally Fit Fabulous

Ingredients

• ✓ sugar
• almond paste
• egg white
• pine nut

Instructions

1. 1 Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar.
2. 2 In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently.
3. 3 On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts).
4. 4 Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.

By Maryellen

Ingredients

• ✓ sugar
• cherry flavored gelatin
• cherry-flavored soft drink mix
• water
• water

Instructions

1. 1 Add sugar, gelatin mix, and soft drink mix to a bowl; stir in boiling water until sugar and mixes dissolved. Stir in cold water to combine. Divide between 24 individual serving sized paper cups; cool to room temperature, about 30 minutes.
2. 2 Freeze until hard, about 6 hours.

By lovelydefiance

Ingredients

• ✓ sugar
• milk
• heavy cream
• egg yolk

Instructions

1. 1 Gather the ingredients.
2. 2 Mix milk and cream in a medium saucepan. Warm until foam forms around the edges. Remove from heat.
3. 3 Beat egg yolks and sugar until frothy in a large bowl. Gradually pour warm milk into egg yolks and sugar, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
4. 4 Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for 2 hours to overnight.
5. 5 Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm, at least 2 hours.

By OSTAFF1

Ingredients

• ✓ sugar
• water
• meyer lemon juice
• lemon
• lemon zest

Instructions

1. 1 Heat water and sugar in a saucepan over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when sugar has completely dissolved and water is no longer cloudy. Add lemon juice; stir until combined. Refrigerate until cold, about 30 minutes.
2. 2 Pour into a freezer-safe dish that has a tight-fitting lid; cover. Freeze until just begins to freeze around edges, but still slushy in the center, about 45 minutes.
3. 3 Lightly stir crystals, using a fork, from edge of granita mixture into the center and mix thoroughly. Cover and freeze until granita is nearly frozen, 30 to 40 minutes more.
4. 4 Lightly stir, using a fork, scraping crystals loose. Repeat freezing and stirring with a fork 3 to 4 times until crystals are separate and granita is light, dry, and fluffy.
5. 5 Garnish portions with 1/2 lemon wheels and fresh lemon zest on top.

By Buckwheat Queen

Ingredients

• ✓ sugar
• milk
• light cream
• coffee
• water

Instructions

1. 1 Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve.
2. 2 Meanwhile, brew coffee grounds with water in a coffee maker or French press. Refrigerate coffee until completely cooled, at least 30 minutes.
3. 3 Beat milk mixture using an electric mixture until slightly thickened to the consistency of buttermilk. Stir coffee into milk mixture.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, 20 to 30 minutes. Serve or transfer to an airtight container and store in the freezer.

By jwinthrop

Ingredients

• ✓ sugar
• ✓ sugar
• heavy cream
• ricotta cheese
• sour cream
• dark rum
• coffee
• ladyfinger

Instructions

1. 1 Beat cream and 3 tablespoons sugar together in a bowl using an electric mixer until stiff peaks form. Refrigerate until ready to use.
2. 2 Beat ricotta cheese, sour cream, and sugar together in a bowl. Fold in whipped cream; add rum.
3. 3 Pour coffee into a bowl. Dip ends of 1/2 of the ladyfingers in coffee. Arrange ladyfingers dipped-side down into a single layer in a 2- to 2 1/2-inch deep rectangular serving dish. Spread 1/2 of the ricotta-cream mixture on top. Repeat dipping and arranging remaining ladyfingers; spread remaining ricotta-cream mixture on top. Cover with plastic wrap; refrigerate until fully chilled, 10 to 12 hours.

By Jude

Ingredients

• ✓ sugar
• water
• mint
• lemon
• lemon juice
• limoncello liqueur

Instructions

1. 1 Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
2. 2 Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
3. 3 Pour mixture into an ice cream maker; churn according to the manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

By minnie

Ingredients

• ✓ sugar
• vegetable oil
• egg
• anise extract
• all-purpose flour
• baking powder

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets or line with parchment paper.
3. 3 Beat sugar, oil, eggs, and anise extract together in a medium bowl until well-blended. Combine flour and baking powder in a separate bowl; stir into egg mixture to form a heavy dough.
4. 4 Divide dough into two equal pieces. Form each piece into a log the length of a cookie sheet. Place one log on each of the prepared sheets; and press dough down to 1/2-inch thickness.
5. 5 Bake in the preheated oven until golden brown, 25 to 30 minutes. Transfer logs to wire racks; let sit until cool enough to handle, about 15 minutes.
6. 6 Slice each log crosswise into about eighteen 1/2-inch-thick slices. Place slices cut-sides up back on the cookie sheets.
7. 7 Bake until lightly toasted and golden brown, 6 to 10 minutes per side.
8. 8 Serve and enjoy!

By JANDEE

Ingredients

• ✓ sugar
• all-purpose flour
• cinnamon
• white wine
• egg yolk
• oil

Instructions

1. 1 In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
2. 2 Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
3. 3 Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

By Judy Peterson

Ingredients

• ✓ sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• dark chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine sugar, eggs, and vanilla extract in a large bowl; beat with an electric mixer until frothy. Add flour and baking powder and mix well. Fold in chocolate pieces until a sticky dough forms. Separate dough into 2 portions and shape each portion into a long, thick log. Place logs 2 inches apart on the prepared baking sheet.
3. 3 Bake logs in the preheated oven until golden brown, 15 to 20 minutes.
4. 4 Remove logs from the oven and cool until easily handled, about 5 minutes. Transfer to a cutting board; slice logs diagonally into 3/4-inch slices using a serrated knife.
5. 5 Return cantucci slices to the baking sheet and return to the oven. Turn off oven and allow cantucci to dry in the warm oven for 30 minutes. Cool to room temperature, about 10 minutes, before serving.

By Donneetortelli

Ingredients

• ✓ sugar
• all-purpose flour
• shortening
• milk
• anise oil
• sesame seed

Instructions

1. 1 Combine flour and sugar in a bowl. Cut in shortening with a pastry blender-or work with your hands - until mixture resembles coarse meal.
2. 2 Add anise oil (optional) small amount for it is very strong, to 1/2 cup of the milk and add to flour mixture. Gradually add more of the milk mixing until dough holds together.
3. 3 Pull off small portions of dough and roll between palms of the hands into a roll about finger size. Roll in sesame seeds. Seeds stick better if put in sugared water and taken out and put on a clean lintless cloth. Roll on cloth with seeds, then flatten out too about 1/4-inch thickness. Cut into 2 inch strips, place on ungreased baking sheet.
4. 4 Bake at 350 degrees F (180 degrees C) for 20 to 25 minutes, or until golden brown. Remove, cool completely, then store in an airtight container.

By Connie Lombardo

Ingredients

• ✓ sugar
• all-purpose flour
• baking powder
• red wine
• vegetable oil
• granulated sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
3. 3 Roll small pieces of dough between hands to make "logs" then shape into circles. The circles should be no bigger than the 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet.
4. 4 Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.

By infobabe

Ingredients

• ✓ sugar
• butter
• egg yolk
• all-purpose flour
• baking powder
• apricot preserves

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie plate or tart pan.
2. 2 In a large bowl, mix together the butter and sugar using a wooden spoon until smooth. Mix in the egg yolks one at a time, mixing well after each. Sift the flour and baking powder into the bowl, and mix just until you can form a solid ball out of the pastry with no crumbs.
3. 3 Reserve some of the dough for a lattice top. On a floured surface, roll the rest of the dough out to 1/8 inch thickness. Press into the bottom and up the sides of the prepared pan. Pour the apricot preserves into the crust, and spread evenly. Roll out the remaining dough, along with any scraps from the crust, to 1/8 inch thick. Cut into strips, and lay across the apricot preserves in a crosswise pattern.
4. 4 Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.

By ANNAMA

Ingredients

• ✓ sugar
• water
• espresso
• coffee flavored liqueur
• sponge cake
• espresso bean
• espresso ice cream
• coffee ice cream

Instructions

1. 1 In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.
2. 2 Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.
3. 3 Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.

By Anonymous

Ingredients

• ✓ sugar
• milk
• heavy cream
• egg yolk
• vanilla bean
• chestnut flour

Instructions

1. 1 Combine milk and cream in a saucepan and warm over low heat until foam forms around the edges. Remove from heat.
2. 2 Combine egg yolks, sugar, scraped vanilla bean seeds, and chestnut flour in a large bowl and beat with an electric mixer until frothy. Gradually pour warm milk into egg yolk mixture, whisking constantly.
3. 3 Return mixture to saucepan; add scraped vanilla bean and cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
4. 4 Pour mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
5. 5 Pour mixture into an ice cream maker, and freeze according to manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency before serving.

By Buckwheat Queen

Ingredients

• ✓ sugar
• milk
• white sugar
• egg yolk
• heavy cream
• kosher salt

Instructions

1. 1 Combine milk, ⅔ cup sugar, 1 tablespoon sugar, and egg yolks in a saucepan; whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt; remove from heat.
2. 2 Pour custard through a fine-mesh sieve into a large measuring cup or bowl; cool to room temperature. Cover the cup with plastic wrap; refrigerate until completely chilled, 8 hours to overnight.
3. 3 Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container, cover with a lid, and freeze until firm, at least 4 hours.

By John Mitzewich

Ingredients

• ✓ sugar
• margarine
• egg
• baking powder
• all-purpose flour
• anise extract

Instructions

1. 1 Mix ingredients in order given. Should be the consistency of a drop cookie.
2. 2 Heat Pizzelle Iron. Drop about 1 heaping teaspoon on hot iron, wait approx. 40 seconds.

By Ed mr1

Ingredients

• ✓ sugar
• mascarpone cheese
• amaretto liqueur
• heavy cream
• espresso
• ladyfinger
• unsweetened chocolate

Instructions

1. 1 Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
2. 2 Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture. Pour espresso into a separate bowl.
3. 3 Dip 12 ladyfingers into espresso; arrange dipped ladyfingers in an 8-inch square baking pan. Spread ½ mascarpone mixture over ladyfingers; grate 1 chocolate square over mascarpone layer. Dip remaining 12 ladyfingers into espresso; arrange dipped ladyfingers on top. Spread remaining ½ mascarpone mixture over ladyfingers; grate remaining 1 chocolate square over mascarpone layer. Refrigerate tiramisu until set, at least 2 hours.

By Meredith

Ingredients

• ✓ sugar
• egg
• mascarpone cheese
• amaretto liqueur
• espresso
• ladyfinger
• cocoa powder

Instructions

1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
3. 3 Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
4. 4 Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
5. 5 Dust with cocoa powder before serving.

By Magda

Ingredients

• ✓ sugar
• ✓ sugar
• heavy cream
• mascarpone cheese
• pumpkin puree
• pumpkin pie spice
• coffee
• dark rum
• ladyfinger
• white chocolate

Instructions

1. 1 In a large bowl or a stand mixer fitted with the whisk, combine 1 1/2 cups cream, mascarpone, pumpkin, 1/2 cup sugar, and pumpkin spice. Beat on high speed with a hand mixer or on medium-high speed in the stand mixer until stiffly whipped.
2. 2 In a medium bowl, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until stiffly whipped.
3. 3 In a small bowl, stir together coffee, rum, and remaining 1 tablespoon sugar.
4. 4 Have ready 6 approximately 4-inch wide cups or ramekins. Dip ladyfingers in coffee mixture and line cups or ramekins with a single layer. Depending on size of cups or ramekins, ladyfingers may need to be cut shorter with a serrated knife.
5. 5 Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.
6. 6 Top each serving with a generous spoonful of the whipped cream and sprinkle with white chocolate. Serve immediately or refrigerate, covered, up to 1 day.

By In The Raw

Ingredients

• ✓ sugar
• egg
• ricotta cheese
• vanilla extract
• cinnamon
• orange zest
• whiskey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
2. 2 Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
3. 3 Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

By CLIFFYW

Ingredients

• ✓ sugar
• egg yolk
• mascarpone cheese
• heavy cream
• ladyfinger
• coffee flavored liqueur
• cocoa powder
• semisweet chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon-colored.
3. 3 Add mascarpone to whipped yolks. Beat until combined.
4. 4 In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
5. 5 Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur.
6. 6 Spoon half of the cream filling over the lady fingers.
7. 7 Repeat ladyfingers, coffee liqueur and filling layers.
8. 8 Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. Enjoy!
9. 9 Enjoy!

By Carol

Ingredients

• ✓ sugar
• olive oil
• margarine
• egg substitute
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• milk chocolate candy bar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
3. 3 Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
4. 4 Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
5. 5 Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.

By EHOLT

Ingredients

• ✓ sugar
• margarine
• olive oil
• vanilla extract
• egg substitute
• all-purpose flour
• cocoa powder
• baking powder
• milk chocolate candy bar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.
3. 3 Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until firm. Cool on sheets for 15 minutes before removing to wire racks to cool completely.
5. 5 Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container.

By EHOLT

Ingredients

• ✓ sugar
• ✓ sugar
• wafer paper
• almond
• pistachio
• honey
• egg white
• salt
• lemon zest
• vanilla extract

Instructions

1. 1 Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet wafer paper in the bottom of the lined dish. Place almonds and pistachios in a warm place to make them easier to mix in at the end.
2. 2 Pour honey into a heavy-bottomed pot. Add 1 cup plus 3 tablespoons sugar; cook over low heat with a spatula, stirring constantly, until mixture turns from grainy to silky and smooth, about 30 minutes. Remove the pot from heat.
3. 3 Place egg whites and salt in a mixing bowl. Whisk until whites form soft peaks, 3 to 4 minutes. Place the pot with honey mixture back on low heat. Gradually whisk 1/4 of the whipped egg whites into honey mixture; whisk in remaining egg whites in 3 more batches.
4. 4 Continue cooking over low heat, stirring constantly with a spatula, until mixture turns a brighter white and a ribbon of mixture sits on the surface for 4 or 5 seconds before it disappears, about 40 minutes. You can add a few drops of mixture to a small bowl of ice cold water to test the consistency; ideally it should feel like firm clay.
5. 5 Whisk in lemon zest and vanilla. Add warm almonds and pistachios; stir to incorporate evenly. Transfer nougat mixture to the prepared baking dish; smooth the top with a clean, oiled spatula. Top nougat with remaining sheet wafer paper, shiny-side up. Lay plastic wrap over the top and press down evenly, tamping mixture down gently but firmly. Remove top plastic wrap.
6. 6 Allow nougat to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours.
7. 7 Lift the edges of overhanging plastic wrap to release nougat from the baking dish. Invert and remove plastic wrap from the bottom. Trim off the edges if plastic wrap is hard to remove. Cut torrone into 1-inch squares using a sharp serrated knife.

By John Mitzewich

Ingredients

• ✓ sugar
• egg
• mascarpone cheese
• brandy
• vanilla extract
• coffee
• ladyfinger cookie
• bittersweet chocolate

Instructions

1. 1 In a large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy, and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture.
2. 2 Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13-inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers.
3. 3 Cover tightly with plastic wrap and refrigerate 4 hours or overnight before serving.

By Jacci

Ingredients

• ✓ sugar
• maraschino cherry
• rum extract
• vanilla pudding mix
• instant chocolate pudding mix
• ladyfinger cookie
• heavy cream
• almond

Instructions

1. 1 In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.
2. 2 In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
3. 3 Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.
4. 4 In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.

By Donna Holub