Cannoli are fried pastry shells — thin, blistered, and crisp — rolled into tubes around a metal form, deep fried in lard until golden, then filled to order with sweetened sheep’s milk ricotta. The shell is made from flour, lard, sugar, Marsala, and sometimes cocoa or cinnamon, rolled thin and wrapped tightly around the mold […]

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Baba au rhum is a small, individual yeast cake — cylindrical, light, and highly porous — soaked after baking in a rum syrup until saturated, then topped with whipped cream and a candied cherry. The cake itself is closer to a brioche than a conventional sponge: enriched with eggs and butter, leavened with yeast, and […]

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