Mascarpone

A buttery lattice dough enrobes mushrooms, herbs, and speck.

There are few Italian sweet more iconic than cannoli.

You don’t need to speak Italian or even turn on the oven to make this dreamy espresso-scented dessert.

A generous soaking of espresso syrup is the last step in making this tiramisu-inspired Bundt cake.

A refreshing tiramisu-inspired granita, topped with whipped mascarpone and cocoa. 

This is a tres leches meets olive oil cake, lightened up with a chiffon base to help soak in all of the milk.

You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.

This tiramisu is moist but not wet, extra-fluffy, and made with real coffee and the perfect amount of dark rum.

The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.

Risotto feels like restaurant food, but you can absolutely make a great version at home. This risotto gets its deep flavor from freshly made shrimp stock, tomato paste, herbs, and lots of garlic.

The braised baby artichokes in this recipe may be a labor of love, but the lemon mascarpone sauce is 30-seconds-and-done.

Layers of graham cracker, lemony mascarpone (or Greek yogurt), and blueberry–chia seed jam freeze in a loaf pan to become the easiest cake you’ve ever made.

Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.

Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.

This cheat's tiramisu is so easy and delicious (perfect for stress-free entertaining!). Pretty much anything with coffee in it usually gets my vote!

Talk about a showstopper! A stack of traditional flapjacks with butter and syrup is fabulous enough as is, but here we're taking that idea into mind-blowing dessert territory. 

Light, pretty, festive, and special, this can pull off the trick of being either the Christmas Yule log (without the chocolate or the sponge) or the perfect pudding for a midsummer lunch.

Use store-bought meringues and skip the first step, if you prefer.