
Cannoli Siciliani
Ricotta is drained in muslin for at least 4 hours (overnight ideal) to lose the wet whey
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

Ricotta is drained in muslin for at least 4 hours (overnight ideal) to lose the wet whey

A no-bake chocolate slab built on a half-and-half blend of milk and dark chocolate, melted with butter and golden syrup…

Dobos torte is the Hungarian patisserie showpiece, six paper-thin sponge layers sandwiched with chocolate buttercream…

Eszterházy torte is the Hungarian almond-meringue layer cake named for Prince Pál Antal Esterházy, the foreign minister…

Halva is the Middle Eastern tahini fudge, flaky-melting blocks of crystallised sugar syrup whipped into tahini, perfumed…

The construction trick is the frozen peanut butter slab: 1 cup of commercial peanut butter spread (the firm processed…

A hybrid: the no-bake biscuit base from a classic Scottish tiffin meets the marshmallow-and-nut load of an American rocky road

Rugelach are the Jewish-Polish rolled cookies, cream-cheese shortcrust wrapped around a chocolate-cinnamon filling, the…

Somlói galuska is the Hungarian trifle, three thin sponges (vanilla, cocoa, walnut) layered in a deep dish with rum…

The standard rocky road structure (chocolate-butter-syrup base, biscuit chunks, marshmallows, mix-ins) with the colour palette reversed