Easy Cannoli Cake with Ricotta Mascarpone Frosting

Easy Cannoli Cake with Ricotta Mascarpone Frosting

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Cannoli Cake started as a little kitchen experiment inspired by one of my favorite Italian desserts — the classic Sicilian cannoli. I wanted all that creamy ricotta flavor, a hint of cinnamon, and those sweet little chocolate chips, but in a simple, homemade cake that didn’t require frying shells or piping filling. So I baked a basic yellow cake — soft, buttery, and lightly sweet — and layered it with a rich ricotta mascarpone frosting that doubles as the filling.

The idea comes straight from Sicily, where cannoli were first created centuries ago as a special treat during Carnevale — a time of celebration and abundance before Lent. The traditional version uses crispy pastry shells filled with sweet ricotta cream, often flavored with orange zest, cinnamon, and chocolate. When Italian immigrants brought their beloved cannoli to America, bakers started finding new ways to enjoy those same flavors — and that’s how Cannoli Cake was born.

It’s a modern Italian-American twist on a Sicilian classic, combining all the familiar flavors of the original dessert in a soft, moist layer cake that’s perfect for birthdays, holidays, or Sunday dinners. Each bite tastes like home — creamy, comforting, and unmistakably Italian.

Things to know about this Easy Cannoli Cake with Ricotta Mascarpone Frosting

This Cannoli Cake is best made with well-drained ricotta — if your ricotta is watery, place it in a fine mesh sieve or cheesecloth overnight to remove excess liquid. This ensures the frosting stays thick, creamy, and easy to spread between the cake layers.

For the most authentic texture, sprinkle the mini chocolate chips between the layers and on top of the frosting instead of mixing them into the filling. This gives every bite a little crunch without weighing down the creamy filling.

Chilling the cake for at least 1 hour after assembling helps the frosting set and makes slicing cleaner, especially if you want neat, even layers. The cake keeps beautifully in the refrigerator for up to 3 days, making it a perfect make-ahead dessert for parties or holiday gatherings. Bring it to room temperature for 15–20 minutes before serving to enjoy the full creamy texture and flavor.

For a little extra flair, try sprinkling chopped pistachios on top or a light drizzle of chocolate sauce just before serving — it makes the cake look bakery-perfect without any extra effort.

If you love classic Italian desserts with a modern twist, be sure to try my Crostata Italian jam tart or Amaretti Cookies next — both pair perfectly with a slice of this Cannoli Cake and a cup of espresso!

 

Easy Cannoli Cake with Ricotta Mascarpone Frosting

This Easy Cannoli Cake with Ricotta Mascarpone Frosting captures all the beloved flavors of a classic Italian cannoli in a beautiful, simple layer cake. Moist vanilla cake is paired with a creamy frosting made with sweet ricotta, mascarpone, and hints of citrus and chocolate for an elegant dessert that feels special without being complicated. Perfect for birthdays, holidays, or any occasion where you want to bring the flavors of an Italian pastry shop to your table.

For the Yellow Cake

  • 2½ cups all-purpose flour
  • 2½ tsp. baking powder
  • ½ tsp. salt
  • ¾ cup unsalted butter, softened
  • 11/3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 Tbsp vanilla extract

For the Cannoli Frosting (used for both filling and topping)

  • 1½ cups whole milk ricotta, drained overnight if watery
  • 1 cup mascarpone cheese (or cream cheese for a firmer texture)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ cup mini chocolate chips (plus extra for garnish)

  1. Baking Tip: How to Get a Tall, Sliceable Cake

    For that beautiful bakery-style Cannoli Cake with two thick layers, bake the batter in one 9-inch round cake pan with high sides (at least 2½–3 inches deep). You can also use an 8-inch round pan that’s 3 inches deep for an even taller result — just extend the baking time to about 45–50 minutes, checking with a toothpick at 40 minutes.

    Once baked, cool the cake completely, then chill it for 30 minutes before slicing it horizontally. This helps the cake stay firm and gives you a clean, even cut for layering with the creamy cannoli filling.

  2. Preheat oven:

    Set oven to 350°F (175°C). Grease and flour one 9-inch round cake pan (or two 8-inch if you prefer thinner layers).

  3. Make the yellow cake:

    In a bowl, whisk together flour, baking powder, and salt.In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes.

    Beat in eggs one at a time, then stir in vanilla.Add the dry ingredients alternately with the milk, beginning and ending with the dry mixture.

    Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.

    Cool completely, then slice the cake horizontally in half to create two layers.

  4. Make the cannoli frosting:

    In a mixing bowl, beat ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth and creamy.

  5. Assemble the cake: 

    Place the bottom half of the cake on a serving plate and spread a thick layer of the frosting.

    Sprinkle haft the chocolate chips over the filling.Add the top cake layer and spread the remaining frosting all over the top and sides.

    Decorate with the remaining mini chocolate chips (and chopped pistachios for color optional)

  6. Chill before serving:

    Refrigerate for at least 1 hour before slicing to help the frosting set

Dessert
Italian
cannoli cake, Italian cannoli dessert,



Peach Tart with Lattice Crust – Italian Crostata

Peach Tart with Lattice Crust – Italian Crostata

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

If you saw my Instagram recently, you caught a glimpse of this golden, lattice-topped peach crostata—and now I’m sharing the full recipe! This rustic Italian jam tart, baked in a 9-inch tart pan, pairs juicy fresh peaches with sweet peach jam for a dessert that’s as delicious as it is beautiful. The lattice top adds a touch of classic charm, making it perfect for summer gatherings, brunch, or any special occasion. Follow along to learn how to make this simple yet stunning homemade peach tart from scratch.

Things to know about this Peach Tart with Lattice Crust – Italian Crostata

  • Rustic & Elegant: The lattice top gives it a charming, rustic look while still looking impressive for guests.

  • Fresh & Jammy: Combines fresh peach slices with sweet peach jam for a layered, flavorful filling.

  • Easy to Make: No special equipment needed—just a 9-inch tart pan and basic kitchen tools.

  • Perfect for Any Occasion: Great for summer desserts, brunch, or as a sweet centerpiece for gatherings.

  • Make Ahead Friendly: Can be baked in advance and served at room temperature; keeps well for 1–2 days.

  • Customizable: Swap peaches for seasonal fruits like plums, apricots, or berries.

  • Italian-Inspired: A classic rustic crostata style that’s simple yet authentically Italian.

  • “If you enjoy this peach crostata, you’ll love my other rustic desserts too—don’t miss the Italian Crostata jam tart and Plum Cake recipes for more homemade Italian sweetness!”

Traditional Peach Crostata with Lattice Top

  • 2 cups all-purpose flour (plus more for work surface)
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • 1 stick (½ cup unsalted butter, softened)
  • 2 large eggs
  • 1 tbsp vanilla extract
  • Juice and zest of 1 lemon
  • 2 cups peach jam
  • 2 fresh peaches (thinly sliced)

  1. Preheat oven to 350°F (175°C). Grease or line a 9-inch tart pan with parchment paper.

  2. Make the dough:

    In a large bowl, combine flour, baking powder, and sugar.

    Cut in the cold butter until the mixture resembles coarse crumbs.

    Make a well in the center, add eggs, vanilla, lemon juice, and zest and whisk. Start to incorporate in the dry ingredients. Then transfer to a lightly floured smooth surface and knead the dough to a smooth consistency (3-4 minutes) cover the dough and let it rest for 30 minutes for easier rolling.

  3. Roll out dough for base:

    Roll out 2/3 of the dough into a circle slightly larger than 9 inches.

    Carefully press into the tart pan, letting the edges hang slightly over the rim.

  4. Add the filling:

    Spread peach jam evenly over the dough, leaving a 1-inch border.

    Arrange fresh peach slices on top of the jam.

  5. Create the lattice top:

    Roll out the remaining 1/3 of dough into 10 thin strips.

    Lay strips over the filling in a crisscross pattern.

    Fold the edges of the base dough over the lattice strips, pressing gently.

  6. Bake:

    Brush the dough edges and lattice with a little beaten egg for a golden finish.

    Bake 35–40 minutes, or until crust is golden and filling is bubbly.

  7. Cool & serve:

    Let the crostata cool in the tart pan for 15–20 minutes before slicing.

    Serve warm or at room temperature, optionally with vanilla gelato or whipped cream.



Italian Ricotta Lemon Cake – Moist & Fluffy

Italian Ricotta Lemon Cake – Moist & Fluffy

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Italian Ricotta Lemon Cake is a family recipe close to my heart, made with creamy ricotta for a moist, tender crumb and brightened with fresh lemon zest and juice. My love for ricotta goes back to my roots — when our family came from Italy, both my father and mother were cheesemakers. I grew up watching them craft fresh ricotta by hand, and its rich, delicate flavor has been part of our table for as long as I can remember. This cake is a simple, beautiful way to showcase that tradition, perfect for enjoying with coffee in the morning or as a light, sweet finish to any meal.

Baking this cake fills my kitchen with the same comforting aroma I remember from childhood. It’s a simple yet elegant dessert that feels like a warm hug from home, and the best part is how incredibly easy it is to make — just mix, bake, and enjoy.

Things to know about this Italian Ricotta Lemon Cake – Moist & Fluffy

  • Moist and tender texture – The ricotta keeps the cake soft and never dry.

  • Bright lemon flavor – Fresh zest and juice give a vibrant citrus taste without being overpowering.

  • Perfect any time of day – Enjoy it for breakfast, with afternoon coffee, or as a light dessert.

  • Simple ingredients – Uses pantry staples plus fresh lemons and ricotta.

  • Drain the ricotta – For best results, use whole milk ricotta and drain it in a fine mesh sieve or cheesecloth for at least 30 minutes to avoid excess moisture in the cake.

  • Springform pan recommended – Makes releasing the delicate cake easy.

  • Make-ahead friendly – Stays moist for several days, and the flavor deepens by day two.

  • Versatile – Try adding blueberries, raspberries, or a splash of limoncello for variation.

Italian Ricotta Lemon Cake – Moist & Fluffy

  • 1 LB. whole milk ricotta cheese (well-drained)
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp. baking soda
  • 1 1/2 sticks of butter at room temperature
  • 2 lemons (zest and juice (about 2–3 tbsp juice and 2 tbsp zest))
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • Powdered sugar (for dusting (optional))
  1. Prep the pan & oven – Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan, or line the bottom with parchment paper.
  2. Mix dry ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Beat wet ingredients – In a large mixing bowl, beat the butter, ricotta and sugar together until smooth and creamy, about 2 minutes. Add the eggs, one at a time, mixing well after each.
  4. Add flavor – Mix in lemon zest, lemon juice, and vanilla until fully combined.
  5. Combine – Gently fold the dry ingredients into the wet mixture until just incorporated. Do not overmix.
  6. Bake – Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.
  7. Cool & finish – Let the cake cool in the pan for 10 minutes, then release the springform sides. Cool completely on a wire rack. Dust with powdered sugar before serving.



Italian Amaretti Stuffed Summer Peaches

Italian Amaretti Stuffed Summer Peaches

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

One of my favorite ways to celebrate ripe summer peaches is by baking them the Italian way—stuffed with crushed amaretti cookies and just a touch of liqueur. Baked peaches like these remind me of the simple yet elegant desserts my family would enjoy after a long summer dinner. The warm aroma of bubbling peaches and toasted almonds fills the kitchen—with Italian sweetness that doesn’t need much fuss to shine.

I’m using just four peaches here, perfect for a cozy gathering or an effortless dinner finale. The amaretti bring a delicate crunch and deep almond flavor, enriched with a splash of liqueur and a bit of butter. Whether you serve them warm with gelato or enjoy them at room temperature with a spoonful of whipped cream, they feel both nostalgic and just a little indulgent.

Things to Know About Italian Amaretti Stuffed Summer Peaches

1. Choose ripe but firm peaches:
You want peaches that are sweet and juicy, but not overly soft—so they hold their shape during baking.

2. Amaretti cookies bring classic Italian flavor:
These crisp almond cookies are key to the flavor. They add crunch, sweetness, and that signature almond taste. You can use store-bought or homemade.

3. A splash of liqueur adds depth:
Traditional recipes often include Amaretto, Marsala, or even a bit of rum or vin santo. It enhances the almond flavor and gives the filling a little richness.

4. A Northern Italian favorite:
This dessert is popular in regions like Piedmont and Lombardy, where both peaches and almonds grow abundantly.

5. Cocoa powder or chopped chocolate is optional—but authentic:
Some Italian Nona’s add a teaspoon of cocoa or chocolate to the filling for a subtle bittersweet note. Try it if you like a hint of chocolate. I always do.

6. Perfect warm or room temp:
These peaches are lovely right out of the oven with gelato, but just as delicious cooled down as a rustic midday treat.

7. Easily doubled for a crowd:
Got more peaches? This recipe scales beautifully. You can make a whole trayful for a summer party or family dinner.

Ready to bring a little rustic Italian magic to your summer table?
Give these Italian amaretti stuffed summer peaches a try. When  you make them, tag me on Instagram or leave a comment below—I love seeing your creations!

And if you’re looking for more ways to celebrate peach season (or summer fruit in general), don’t miss my Fresh Italian Summer Plum Cake or Rustic Roasted Pepper Salad—they’re both perfect for warm-weather meals.

 

Recipe: Italian Amaretti Stuffed Summer Peaches

These Italian Amaretti Stuffed Summer Peaches are a classic Italian dessert that celebrates the best of fresh summer fruit. Juicy peaches are filled with a buttery mixture of crushed amaretti cookies, then baked until tender and lightly caramelized. Simple to prepare yet elegant enough for entertaining, this easy peach dessert is perfect served warm with whipped cream, mascarpone, or vanilla gelato.

  • 4 ripe but firm peaches (halved and pitted)
  • 12 amaretti cookies (crushed finely)
  • 2 tablespoons sugar
  • 2 tablespoons unsalted butter (melted)
  • 1 egg yolk
  • 2 tablespoon unsweetened cocoa powder or finely chopped chocolate
  • 1 tablespoons sweet liqueur like Amaretto or Marsala
  • Pinch of cinnamon
  • Butter for greasing the baking dish
  1. Preheat oven to 350°F (175°C). Lightly butter a baking dish large enough to fit the peach halves snugly.
  2. Prepare the filling: In a bowl, mix crushed amaretti cookies, sugar, melted butter, egg yolk, cocoa powder (if using), liqueur, and cinnamon until it forms a soft paste.
  3. Stuff the peaches: Spoon the filling into the hollow of each peach half, mounding slightly.
  4. Bake: Arrange the peaches cut side up in the prepared dish. Bake for 25–30 minutes, or until the peaches are soft and the filling is golden and set.
  5. Serve warm or at room temperature, dusted with powdered sugar and topped with a scoop of gelato or a dollop of whipped cream, if desired
Dessert
Italian
Italian amaretti stuffed peaches



Caffè Affogato with Chocolate Sauce

Caffè Affogato with Chocolate Sauce

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

At the restaurant, our Caffè Affogato with Chocolate Sauce was always a customer favorite—elegant, effortless, and ready in under five minutes. We served it tableside with a shot of hot espresso poured over creamy vanilla gelato, then finished with a warm drizzle of rich chocolate sauce. It was a $9 dessert with a five-star feel, but the best part? You can make it at home for a fraction of the cost with just a few simple ingredients. Whether you’re entertaining or just craving something sweet, this classic Italian treat is the easiest way to impress.

At the restaurant, we used a professional espresso machine to pull rich, velvety shots that added depth and warmth to each affogato. But you don’t need a commercial setup to enjoy this at home—a stovetop moka pot, Nespresso, or even a strong brew from a French press will do the trick. What matters most is that your coffee is hot and bold, so it melts the gelato just enough to create that creamy, dreamy contrast. If you do happen to have an espresso machine at home, this is the perfect excuse to put it to good use.

Things to know about this Caffe Affogato With Chocolate sauce

  • Only 3 main ingredients – vanilla gelato, espresso, and chocolate sauce.

  • Comes together in under 5 minutes – perfect for last-minute entertaining.

  • No special equipment needed – use whatever coffee method you have at home.

  • Easy to customize – swap in hazelnut gelato, add liqueur like amaretto or Kahlúa, or top with nuts or shaved chocolate.

  • Looks elegant, tastes luxurious – but costs a fraction of what you’d pay in a restaurant.

  • Great for small dinner parties or date nights – serve it in clear glasses for that wow factor.

Caffè Affogato with Chocolate Sauce

  • 2 scoops of good-quality vanilla gelato or ice cream
  • 2 shots of freshly brewed hot espresso (or strong coffee)
  • 2 tablespoons warm chocolate sauce (store-bought or homemade)
  • Optional: chocolate shavings or chopped hazelnuts for garnish
  1. Scoop vanilla gelato into two chilled serving glasses.
  2. Drizzle warm chocolate sauce over the gelato.
  3. Pour 1 shot of hot espresso over each scoop right before serving.
  4. Top with chocolate shavings or chopped nuts if desired.
  5. Serve immediately with a spoon.



Classic Italian Vanilla Panna Cotta

Classic Italian Vanilla Panna Cotta

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

If you ever dined at our restaurant and made it to dessert, chances are you’ve tried our panna cotta. This smooth and creamy Italian classic was always a guest favorite—simple, elegant, and just sweet enough to end the meal on a high note. I’ve made it more times than I can count, and it never fails to impress. The beauty of panna cotta is in its simplicity: a few good ingredients, a little time to chill, and you’ve got a dessert that feels both refined and comforting. Now I’m sharing the version we served for years—so you can bring a little restaurant magic to your own kitchen.

Things to know about this Classic Italian Vanilla Panna Cotta

  • It’s make-ahead friendly. This dessert needs several hours to chill, making it perfect for entertaining. You can prepare it the day before and it’ll be ready to serve when you are.

  • Simple ingredients, big payoff. With just cream, milk, sugar, vanilla, and gelatin, panna cotta is proof that you don’t need much to create something truly special.

  • Customize it your way. Serve it plain, with fresh berries, a drizzle of fruit sauce, honey, or even a splash of liqueur for something more grown-up.

  • The texture matters. Proper panna cotta should be silky and just set—firm enough to hold its shape, but soft enough to melt in your mouth.

  • It was a restaurant favorite. We served this classic at our restaurant for years, and it was always one of the first desserts to sell out. Guests loved its elegant simplicity, and I think you will too. And if you like easy desserts as much as I do try my Lemon Ciambellone Bundt cake  it’s an easy Italian cake

Classic Italian Vanilla Panna Cotta

  • 2 cups heavy cream
  • 1 cup low fat milk
  • 1/2 cup sugar
  • 1 Tbsp. unflavored gelatin
  • 2 Tsp. vanilla extract
  1. Pour the milk in a small bowl bowl stir in the gelatin . let it set for 5- 10 minutes to let it bloom
  2. Add the heavy cream and sugar to a small sauce pan bring to hot but not boiling and cook until the sugar is dissolved. Stirring contentiously (2 -3 minutes)
  3. Stir the milk and bloomed gelation mixture to the heavy cream and sugar mixture cook an additional 1-2 minutes. Remove from the heat and stir in the vanilla.
  4. Pour the mixture into 6 4 oz. ramekins.
  5. Allow the panna cotta to cool slightly at room temperature, then cover and refrigerate for at least 4 hours, or until fully set.
  6. To serve, enjoy them directly in the ramekins or unmold by running a thin knife around the edge and dipping the bottom briefly in warm water. Invert onto a serving plate. Top with fresh berries, fruit compote, or a drizzle of honey, if desired.



Pureed apple walnut Bundt cake

Pureed apple walnut Bundt cake

Truthfully I had no plans of making an apple cake today, until I looked at my fruit bowl ….YIKES, another day or two the apples would have ended up in the compost pile. Every time I make this Pureed apple walnut cake I wonder why I don’t make it more often, it’s one of my favorite cakes. The smell from the apples and  spices while the cake is baking fill your home with the most cozy, comforting aroma.

If you like layer cakes you can use two 9 inch cake pans,  and make a butter, cream cheese frosting to spread between the layers. I used a 9 cup  bundt pan.  AS  much as I like layer cakes I like simple better, so most of my cakes are single layer. Single layer cakes are less labor intense than multiple  layer cakes, I don’t know about you, but for me I like simple, easy desserts that taste delicious, come together in less than a hour, but has your friends thinking it took hours, this is one of those cakes. It’s  simple and so delicious you’ll want to make it often. This cake freezes well, for a ready make dessert and keeps fresh for a day or two covered on the counter.

Things to know about this Pureed apple walnut Bundt cake

You said:
 
 
ChatGPT saidFlavor ProfileThis cake uses fresh, raw pureed apples—not applesauce or cooked fruiThe raw apple puree gives the cake a bright, natural apple flavor and keeps it incredibly moist and tender.

It’s a great way to use crisp apples that are slightly past their prime for eating but still full of flavor.

Chopped walnuts are folded into the batter for a pleasant crunch and nutty depth.

They pair beautifully with the light fruitiness of the apples.

The raw apples add moisture without making the cake too sweet or dense.

It has a light, balanced flavor that works well for dessert, snacking, or even breakfast.

The Bundt pan gives it a classic, elegant shape—perfect for slicing and serving. Just be sure to generously grease and flour the pan so the cake releases easily. This isn’t a fall cake—it’s great year-round.

Serve plain, dust with powdered sugar, or finish with a light citrus glaze or honey drizzle for a warm-weather feel.

It’s casual enough for everyday baking but special enough to bring to a gatherings. ENJOY!!! If you like Bundt cakes as much as I do try my Mandarin orange Bundt cake or my personal favorite lemon Ciambellone Bundt cake 

 

Ingredients

  • 2 1/2 cups flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1 1/2 cups sugar
  • 1 cup plain Greek yogurt
  • 1/2 cup light olive oil
  • 1 1/2  cups (2 medium apples) unpeeled  cored apples cut in medium dice and pureed in a blender. Of course you have the option to peel the apples. Honey crisp ,pink lady or fuji apples or a combination of all ,are good choices.
  • 1 cup chopped walnuts
  • 2 teaspoon each , cinnamon, all spice, and vanilla
  • Powder sugar for dusting or glazing

    Instructions

  •   preheat your oven to 350 degrees

  • spray a 9 inch Bundt pan with cooking spray to prevent sticking
  • Beat eggs, sugar, yogurt, oil and vanilla,  until light( 2- 3 minutes minutes)
  • Combine baking powder, baking soda  and spices  with the  flour. Add the  flour mixture  to  the egg mixture Mix only until well blended
  • Add the apples and walnuts mix just until well blended
  • Bake in a 350 degree oven for 35-40 minutes or until a tooth pick comes out clean
  • Cool 20 minutes before running knife along pan to loosen the cake invert on a cake dish. Drizzle cooled cake with a simple glace, or powder sugar
  • for a glace option:
  • mix 2 cups powder sugar with 2 tablespoons of milk and 1/2 teaspoon of  cinnamon drizzle over cooled cake …..Enjoy!!!!!


Easy 4-Ingredient Strawberry Jam

Easy 4-Ingredient Strawberry Jam

There’s nothing quite like making a batch of homemade strawberry jam — it fills the kitchen with the sweetest smell and always reminds me of how simple ingredients can create something really special. This easy 4- ingredient strawberry jam recipe  uses just strawberries, sugar, orange slices, and one clever little trick: a whole apple simmered in the pot to naturally thicken the jam without any added pectin. The apple does its job and is removed before jarring, leaving you with pure, vibrant strawberry flavor.

It’s an old-school method I love — no fuss, no fancy ingredients — just a beautifully rich jam that’s perfect on toast, spooned over yogurt, or tucked into a dessert like my Crostata di Marmellata. It’s one of those recipes that feels good to make and even better to share. Make it with me!!!!

Things to Know About This Easy 4 Ingredient Strawberry Jam Recipe

What Makes This Jam So Special — Simple Ingredients, Natural Thickening, and Big Flavor

This recipe is all about celebrating simplicity. Using just four everyday ingredients — fresh strawberries, sugar, orange slices, and a whole apple — it creates a wonderfully thick, naturally set jam without any store-bought pectin. The  apple is the secret helper: it releases natural pectin during cooking and is removed before you jar the jam, leaving pure strawberry flavor with the perfect texture.

You don’t need any fancy equipment or ingredients, just a bit of patience as the jam gently simmers to perfection. Whether you’re new to making jam or an old pro, this recipe is approachable, delicious, and perfect for preserving the sweet taste of summer all year long. If you love the fresh taste of strawberries use this easy 4 -ingredient strawberry jam in  for the filling My Crostata di marmellata 

Ingredients

  • 2 Lbs. fresh strawberries , washed, hulled and sliced
  • 1 1/2 cups of granulated sugar
  • 1 medium unpeeled apple sliced in quarters
  • 1 unpeeled orange cut in slices

Instructions

  1. Prep the Fruit: wash the apple leave the peel on , it contains the most pectin. Wash the strawberries thoroughly, then slice them for a chunky texture or blend them for a smooth jam
  2. Combine the ingredients: In a medium sauce pan combine the strawberries, sugar, apple and orange slices. Let sit for 15-20 minutes to allow the strawberries to  release it’s juices
  3. Cook the Jam: Bring to a boil over medium high heat, stirring often . Reduce the heat to a keep a slow simmer, stir frequently to prevent sticking. Continue cooking until the jam has thicken.(20-25 minutes)
  4. Jar and store: Spoon the hot jam into 3 -4 eight oz.  sterilized jars. Let cool to room temperature then refrigerate. Lasts about 2-3 weeks. ENJOY!!!!


Easy lemon tiramisu  with lemon curd

Easy lemon tiramisu  with lemon curd

Introducing easy lemon tiramisu with lemon curd. The most delicious twist on a classic Italian dessert. The layers of mascarpone cream and lemon curd is the prefect balance between tangy and sweet.  Now that the weather is warming up bring on the lemon! Instead of the chocolate and coffee, this recipe is made with layers of zesty mascarpone cream, lemon curd and ladyfingers dipped in a simple lemon syrup, for a bright, delicious fresh taste.

 Things to know about  this Easy lemon tiramisu  with lemon curd recipe

  1. It’s light and tangy: Unlike traditional coffee and chocolate tiramisu, this lemon version is bright and citrusy, perfect for spring and summer.
  2. No baking : There is no baking perfect when you want something sweet without turning on the oven.
  3. Make ahead friendly; I love anything that can be make ahead of time. Lemon tiramisu actually taste better after chilling for several hours or overnight.
  4.  Make it easier: You can use store- bought lemon curd to save time. But homemade lemon curd is really easy to make and adds an extra special touch. And it can be made up to 3 days ahead of time.
  5. You can freeze lemon tiramisu, but it taste best fresh. If you do freeze it wrap it tightly.
  6.  Mascarpone cheese is ideal for tiramisu because of it’s rich creamy texture. If you can’t find it , you can substitute full-fat cream cheese softened with a little heavy cream. If you love lemon desserts try these other easy recipes. Lemon ricotta cookies or my Italian lemon knot cookies 
  7. If you make this easy lemon tiramisu , please leave me a comment on your experience with this recipe. I love hearing from you , and it helps others. THANKS!!!

Ingredients

  • FOR THE LEMON CREAM
  • 2 cups heavy cream
  • 2 cups mascarpone cheese
  • 1 /2 cup powder sugar
  • 1 cup lemon curd
  • 24 lady fingers
  • FOR THE LEMON CURD
  • 3 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup lemon juice
  • 1/2 stick of butter cut into pieces
  • FOR THE SIMPLE SYRUP ( to soak the lady fingers)
  • 1 cup fresh lemon juice
  • 1/2 cup water
  • 1/2 cup sugar

Instructions

MAKE THE SIMPLE SRYUP

  1. In a small pan add the lemon juice, water and sugar simmer until the sugar dissolves. ( 2- 3 minutes) Let cool
  2. MAKE THE LEMON CREAM
  3. In a bowl, whip the cold cream until stiff peaks form.  In another bowl mix the mascarpone cheese, powder sugar and 1 cup of lemon curd until smooth.
  4. Gently fold the whipped cream into the mascarpone – lemon curd until well combined. Be careful not to deflate the cream
  5. MAKE THE LEMON CURD
  6.  In a small sauce pan over wisk the eggs, lemon juice, zest, sugar until smooth
  7. Place the pan over medium low heat and cook stirring continuously , making sure to scrap down the sides.
  8. Continue cooking until the lemon curd mixture thickens enough to coat the back of a spoon 4-5 minutes.DO NOT LET IT BOIL, reduce the heat if you need to.
  9. Take it off the heat and immediately whisk in the butter, a piece at a time, until fully melted and the curd is silky. Let cool before adding the mascarpone cream.
  10. ASSEMBLE THE TIRAMISU
  11. Quickly dip each lady finger into the lemon simple syrup. Don’t soak them it’s just a quick dip. They should be moist not soggy.
  12. Arrange a layer of dipped lady fingers in the bottom of a 9 x9 inch casserole dish  .
  13. Spread half of the lemon cream over the lady fingers. Repeat with another layer of dipped ladyfingers, then the remaining lemon cream.
  14. Top with the remaining lemon curd.
  15. Cover and refrigerate for at least 4 hours or preferably overnight.
  16. Garnish with lemon zest and a dusting of powder sugar if desired. ENJOY!!!


Lemon Ricotta Cookies

Lemon Ricotta Cookies

These Lemon Ricotta Cookies are an Italian spring  classic . But they are so easy to make you’ll want to make them part of your cookie repertoire to enjoy any time of the year!!! Made with ricotta these cookies have a moist , cake- like texture that melts in your mouth. Bright lemon zest and juice add a refreshing tang, and the simple sugar and lemon juice glaze adds just the right amount of sweetness. Perfect for Easter, Mother’s Day or when your craving a sweet treat.

Be sure to put some aside for yourself  these cookies will disappear quickly and leave family and friends craving  more.

They should almost come with a warning CAUTION can be additive!!!

How to store Lemon Ricotta Cookies

These Lemon Ricotta cookies are freezer friendly in an air tight container, meaning you can make them way ahead of when you plan to serve them.

Another thing is you can frost them before freezing or you can ice them the day you plan to serve them. Either way these  Lemon Ricotta Cookies taste best at room temperature and look real pretty on your table served on a decorative plate.

Cookies make great Christmas gifts, package them up  in festive boxes up for sharing or mailing to family and friends,

for a  delicious gift straight from the heart!! Please leave me a comment about your experience with this cookie recipe. And please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!!

Ingredients

  • 1 stick butter at room temperature
  • 1 1/2 cups sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond flavoring
  • Juice from 2 lemons
  • 1 tablespoon lemon rind
  • 1 cup ricotta cheese
  • 2 3/4  cups flour
  • 2 teaspoons baking powder

Instructions

  1. Pre heat oven to 375
  2. Beat the sugar with the butter until light and fluffy
  3. Add in the eggs and continue beating until well blended
  4. Add in the ricotta, vanilla, almond extract, lemon juice and lemon rind mix until light
  5. Mix the baking powder with the flour
  6. Mix flour mixture into the wet ingredients mix just until the flour is well incorporated
  7. Drop by Tablespoon unto a lightly buttered cookie sheet
  8. Bake 10 to 12 minutes or until lightly brown
  9. Make a lemon glaze by mixing 3 cups powdered sugar with 2 tablespoons of lemon juice
  10. Dip cooled cookies into the lemon glaze decorate with sprinkles