Servings: 6
These individual layered desserts combine the flavors of tiramisu and cannoli: rich chocolate, sweet and creamy ricotta, tender coffee-soaked cake, pistachios, and candied orange peel. Leftover sponge cake can be used to make shortcakes.
Put your bounty of summer berries to good use with this refined take on the classic biscuit-style shortcake. Cut the leftover sponge cake into 2-inch square or round pieces. Split each piece horizontally and fill with sweetened berries and their juices (mixed with mashed berries to make the mixture saucier if you like) and whipped cream. Dust with powdered sugar and serve.
This is just delicious. I made it with Guittard bittersweet chocolate and dark rum. The cake can be made ahead and kept in the freezer, along with the candied orange peel, so this dessert goes together quickly when special occasions arise.
This is just delicious. I made it with Guittard bittersweet chocolate and dark rum. The cake can be made ahead and kept in the freezer, along with the candied orange peel, so this dessert goes together quickly when special occasions arise.
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