WHY YOU’LL LOVE OREO LASAGNA

• No baking required
  
• Four dreamy layers of chocolate goodness
  
• Make-ahead friendly (actually better the next day)
  
• Crowd-pleasing potluck dessert
  
• Oreo lovers go absolutely wild for it

Chocolate Lasagna Recipe 

There are desserts that politely sit on the table… and then there are desserts that disappear before you even grab a plate. This one falls squarely in the second category.

Chocolate lasagna is one of those nostalgic layered desserts that shows up at potlucks and family gatherings and somehow manages to make everyone feel like a kid again.

Creamy, cold, chocolatey, and just a little over the top.

The Oreo crust alone could pass for dessert, but once you add that smooth cream cheese layer, the pudding, and the whipped topping? It turns into something completely irresistible.

And the best part? You make it ahead, tuck it into the fridge, and let it do its thing.

By the time you slice into this dessert lasagna, the layers hold together beautifully… and suddenly everyone wants seconds.

INGREDIENT NOTES

• Oreo Cookies: No need to remove the filling. It helps bind the crust along with melted butter.
  
• Cream Cheese: Make sure it’s fully softened for easy mixing and a smooth layer.
  
• French Vanilla Pudding Mix: Stabilizes the whipped cream and adds flavor.
  
• Instant Chocolate Pudding: Thickens quickly and creates that rich chocolate layer.
  
• Heavy Cream: Whips into a stable topping that holds its shape beautifully. Make extra for decoration!

VARIATIONS

Peanut Butter Version: Add ½ cup of peanut butter to the cream cheese layer.

Mint Chocolate: Use mint Oreos and add a drop of peppermint extract to the whipped cream.

Caramel Drizzle: Add caramel between the pudding and whipped cream layers.

Double Oreo: Sprinkle extra crushed Oreos between each of the layers.

Mocha Twist: Mix 1 teaspoon espresso powder into the pudding layer.

Individual Servings: Build the layers in mini trifle dishes instead of one big pan.

SERVING SUGGESTIONS

• Slice dessert lasagna straight from the refrigerator.
  
• Add extra whipped cream and a mini Oreo on each slice.
  
• Pair this chocolate lasagna recipe with strong coffee.
  
• Bring to potlucks, BBQs, or holiday gatherings.
  
• Cut into smaller squares for dessert bars.

DESSERT LASAGNA FAQ

The key to this chocolate lasagna recipe is clean layers. And the key to clean layers is patience.

Each one should be spread gently and allowed to chill briefly before adding the next. This prevents mixing and keeps those beautiful, defined layers.

The pudding thickens naturally after about five minutes, so that’s the perfect moment to spread it. If you add it too soon, it will be runny and harder to keep defined.

And the whipped cream stabilized with pudding mix? That’s what keeps the topping fluffy and sliceable even after several hours in the refrigerator.

But before all that… start this chocolate lasagna recipe with Oreos. The creme filling helps the melted butter bind the crumbs together so all those incredible layers have a sweet, stable base.

TOOLS NEEDED

• 9 x 13-inch Baking Dish: Just the right size for a potluck-friendly Oreo lasagna.
  
• Food Processor: To make Oreo crumbs for the crust.
  
• Electric Mixer: For whipping the cream cheese and whipped cream layers. Helps with the pudding too!
  
• Mixing Bowls: For every layer of this dessert.
  
• Rubber Spatula: Makes spreading layers easy.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Scrumptious No Bake Chocolate Desserts

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Print

Chocolate Lasagna Recipe (Easy No-Bake Dessert)

This Chocolate Lasagna Recipe layers chocolate pudding, cream cheese, whipped cream, and Oreo cookies into a showstopping no bake dessert.

Course Dessert

Cuisine American

Method Food Processor

Prep Time 30 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12

Calories 473cal

Author Donna Elick

Equipment

• 9 x 13 baking dish This set is one of my favorites! The 9×13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
• food processor or rolling pin for crushing the Oreo cookies
• mixing bowls You’ll want a few large bowls when you make this chocolate lasagna recipe. Otherwise, plan to do some quick washing in between layers.
• stand mixer or Electric Hand Mixer with both the paddle and whisk attachments

Ingredients

FOR THE OREO CRUST

• 1 14.3 ounce package Oreo cookies
• 6 tablespoons unsalted butter melted

FOR THE CREAM CHEESE LAYER

• 1 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 tablespoons milk

FOR THE WHIPPED CREAM LAYER

• 1 cup heavy whipping cream
• 1/4 cup plus 2 tablespoons powdered sugar
• 2 tablespoons instant French vanilla pudding mix
• 1 teaspoon vanilla extract

FOR THE CHOCOLATE PUDDING LAYER

• 2 3.9 ounce boxes instant chocolate pudding mix
• 3 cups whole milk

GARNISH

• Mini Oreo cookies
• Chocolate shavings
• Additional whipped cream

Instructions

• PREP PAN: Lightly spray a 9 x 13-inch baking dish with nonstick spray.
• MAKE CRUST: Place the 1 14.3 ounce package Oreo cookies in a food processor and pulse until fine crumbs form. Reserve ¼ cup crumbs for topping.
• PRESS CRUST: In a bowl, mix the remaining Oreo crumbs with 6 tablespoons unsalted butter. Press firmly into the bottom of the baking dish. Refrigerate while preparing the next layer.
• MAKE CREAM CHEESE LAYER: In a mixing bowl, beat the 1 8 ounce package cream cheese, softened until smooth. Add 1/4 cup granulated sugar and 2 tablespoons milk and beat until creamy. Set aside.
• MAKE WHIPPED CREAM: In a large bowl, combine 1 cup heavy whipping cream, 1/4 cup plus 2 tablespoons powdered sugar, 2 tablespoons instant French vanilla pudding mix, and 1 teaspoon vanilla extract. Beat with an electric mixer until stiff peaks form.
• COMBINE LAYER: Fold half of the whipped cream mixture into the cream cheese mixture until smooth. Spread evenly over the Oreo crust. Refrigerate for 10 minutes.
• MAKE PUDDING: In a bowl, whisk together 2 3.9 ounce boxes instant chocolate pudding mix and 3 cups whole milk until smooth. Let stand 5 minutes until slightly thickened.
• ADD PUDDING LAYER: Spread the chocolate pudding evenly over the cream cheese layer.
• TOP WITH WHIPPED CREAM: Spread the remaining whipped cream over the pudding layer.
• GARNISH: Sprinkle the reserved Oreo crumbs over the top and add Chocolate shavings.
• CHILL: Cover and refrigerate for at least 4 hours until fully set.
• SERVE: Slice into 12 pieces. Top each slice with Additional whipped cream and a Mini Oreo cookies before serving.

Notes

Make-Ahead: This dessert is perfect for making a day ahead. The layers hold together even better after chilling overnight.

Cool Whip Shortcut: You can substitute two 8-ounce containers whipped topping for the homemade whipped cream.

Freezer Shortcut: If you need to speed up the chilling process, place the dessert in the freezer for about 1 hour, then transfer to the refrigerator until ready to serve.

Chocolate Curls: Use a vegetable peeler to shave curls from a chocolate bar for easy garnish.

Storage: Store covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 | Calories: 473cal | Carbohydrates: 51g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 800mg | Sugar: 27g | Fiber: 1g | Calcium: 119mg | Iron: 4mg

Originally published February 2021. Updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Lasagna Recipe (Easy No-Bake Dessert) appeared first on The Slow Roasted Italian.

Traditional Italian Easter Dinner

When it comes to holidays, Easter is right up there with Christmas in Italian households. And our favorite way to celebrate? FOOD!!

The more the merrier… dishes and people alike.

We’ve rounded up our favorite Italian Easter dinner recipes so you can join in on the festivities.

And if you’re looking for a more traditional American menu, we’ve got our top 100 Easter recipes all in one place!

Planning an Italian Easter Dinner Menu

Most menus start with an antipasto (like an appetizer), then move to a main or some kind of pasta dish (which might double as the main)… and finish with dessert, of course!

And because there are usually quite a few people around the table, I always include a variety of side dishes so no one leaves hungry.

Keep the number of guests in mind and whether they’ll be showing up hungry or can wait for the main event.

If the meal is simple, finish with a stunning dessert. But if waistbands are bound to feel tight, something simpler is the best way to go.

SWEET AND SAVORY BREADS AND ROLLS

Traditional braided wreaths make the most adorable (and delicious) placeholders, but you can’t go wrong with a bottomless basket on the table either.

And if the Easter bunny will be stopping by before breakfast, don’t forget a batch of cinnamon rolls or donuts!

Italian Easter Bread

Pane di Pasqua, which literally translates to “Easter bread,” has long been a staple on spring holiday tables across Italy. 

Deliciously tender and lightly sweet, these braided wreaths hide a festive present for each of your guests!

Cinnabon Cinnamon Rolls

This isn’t a traditional Italian Easter dinner recipe. But ooey-gooey, warm cinnamon rolls with cream cheese frosting are perfect with a cup of coffee on Easter morning!

Bomboloni Italian Donuts

An Italian classic, these fried donuts are filled with a rich, homemade pastry cream that bursts out of every bite. Crispy on the outside, fluffy on the inside, and just the right amount of sweet.

Olive Garden Breadsticks Recipe

Every Italian Easter dinner table needs a basket or two of buttery garlic breadsticks! These are better than takeout (or frozen) and so easy to make from scratch.

ITALIAN EASTER LUNCH OR DINNER SIDES

These are the dishes that bring all the freshness to the table. Veggie-packed soups, crisp salads, all the antipasto flavor you love… and plenty of cheese.

Mix and match, or make them all!

Strawberry Panzanelle Salad

Our version of the famous Tuscan chopped salad includes fresh strawberries and cheese, bringing sweet and creamy to match the tomatoes, cucumber, and toasted bread cubes. One of our favorite Italian Easter dinner ideas!

Antipasto Pasta Salad

Put a twist on the classic Italian first course by tossing it all with cheese-stuffed pasta. Perfect for a brunch or light lunch, a crowd-pleasing starter, or a casual meal on its own.

Italian Rice Balls

What’s better than cheesy risotto? When it’s breaded and fried!! Arancini is always a winner for Italian holidays, but I make them year-round because they’re Just. That. Good.

Minestrone Soup

Colorful veggies, tender pasta, and hearty beans simmered together in a tomato broth. A delicious side for any Italian Easter dinner, especially if the sun won’t come out to play.

ITALIAN EASTER DINNER MAIN DISHES

For an authentic Italian meal that won’t blow your grocery budget, turn to pasta and potato-based dinners. 

And we’d be doing you and the holiday an injustice if we didn’t share recipes for the most popular classic dishes too!

Easy Eggplant Parmesan Recipe

Just like my mom used to make! Crispy rounds of fried eggplant, smothered in cheese and tomato sauce, then baked until golden and bubbly.

Quick and Easy Italian Lasagna

This one always makes it onto an Italian Easter dinner menu, but I’ve got a shortcut that will have your lasagna on the table in just 40 minutes!

Homemade Italian Potato Gnocchi

Pillowy soft potato pasta coated with an herb butter sauce. Need I say more? This is one of the best Italian Easter dinner recipes for a crowd. Freezer-friendly too!

Italian Braciole Recipe

This one may be a lot of work, but that old-school comfort flavor is absolutely worth the effort. Steak stuffed with salami, herbs, and a hard-boiled egg, then simmered in tomato sauce until tender.

Slow Cooker Orange Honey Ham

A handful of ingredients and essentially hands-off, this glazed ham recipe is one of the easiest Italian Easter dinner ideas. The crockpot does all the hard work!

EASTER DESSERTS

The key to a good Italian dessert is just enough sweetness to satisfy… without making you regret your choices.

From classics like tiramisu and stuffoli to impressive layer cakes and colorful cookies, there’s something here for everyone!

Italian Easter Cookies

Soft, tender butter cookies are made better with colorful icing and festive sprinkles. Like an extra-fluffy sugar cookie that looks like a mini donut!

Italian Struffoli

These always disappear faster than I can make them… and not just because I sneak them as I go! Sweet, fried citrus dough, covered in a sticky honey glaze and colorful sprinkles. A must for any dessert table.

Italian Pignoli Cookies

These pine nut cookies have the most incredible texture, like a chewy French macaron with tiny bits of crunch. Perfect for those who like their desserts a little less sweet.

Italian Cream Cake 

This triple-layer cake is loaded with coconut, toasted pecans, and cream cheese frosting. A stunning display for any occasion, and not as hard to make as you might think!

Easy Tiramisu

Layers of sweet mascarpone cheese and ladyfingers soaked in rum and espresso, topped with cookie crumbs, cocoa, and chocolate curls. If you’re making a traditional Italian Easter dinner, this is the best way to end the night!

2-Ingredient Affogato 

The perfect finish to a hearty Italian Easter dinner… when you just can’t fit another bite. Smooth espresso meets creamy gelato, plus endless topping options!

Chocolate Lovers Brownie Biscotti 

The ultimate twist on the classic Italian cookie! Rich chocolate flavor and the crispy texture are the perfect pair for dunking in a cup of Italian coffee after the meal.

Pizzelle Cookies 

Delicate and crisp Italian waffle cookies, lightly flavored with vanilla and anise. The intricate design only adds to the texture, and the dough can be made ahead.

Tiramisu Cake 

Featuring 3 luscious layers of espresso-soaked sponge and a creamy mascarpone frosting, this transforms the classic dessert into a stunning holiday centerpiece.

We did our best to combine some well-known Italian Easter dinner recipes with personal family favorites, plus a few that would work on any table… Italian or not.

You’re sure to find the perfect dish, so have a fun time trying them all out! 

Happy Easter, everyone.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Originally published April 2022, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Italian Easter Dinner appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CANNOLI CREAM

• Smooth, fluffy texture that won’t seep out of the shell
  
• Not overly sweet… just right
  
• Made with simple, classic ingredients
  
• Easy to make ahead
  
• Tastes like it came from a real bakery

Cannoli Filling

This is one of those recipes that looks fancy and dramatic… but it’s really not. Kinda like me. haha

The key is patience: Drain the ricotta, chill the bowl, then let the filling rest. That’s it! No tricks. No weird ingredients. No stress.

I’ve made a few different versions of this Italian cannoli filling recipe for years, and this one just works.

Creamy without being heavy. Sweet without being cloying. And that little hit of lemon? The magic touch.

When you’re making cannoli, this isn’t the step to rush. Let it chill. Let it set up. Then pipe it into fresh shells and watch people lose their minds a little.

Totally worth it.

INGREDIENT NOTES

• Whole Milk Ricotta: Non-negotiable for texture in any Italian cannoli recipe. Part-skim won’t give you the same creaminess. Want to really wow everyone? Make this yourself too!
  
• Heavy Cream: When whipped, this makes the filling light and fluffy instead of dense. Keep it well chilled for best results.
  
• Powdered Sugar: Dissolves smoothly into the whipped cream. Granulated sugar will feel gritty.
  
• Lemon Zest: Brightens everything. Don’t skip it!
  
• Mini Chocolate Chips: The mini size matters here. Regular-size baking chips overpower the filling and are a bit clunky.

VARIATIONS

No Chocolate: Skip the chocolate chips for a more traditional bakery-style filling.

Orange Zest: Replace lemon with orange zest for a warmer citrus note.

Chocolate Lovers: Fold a few extra mini chips directly into the filling before piping.

Extra Cinnamon: Add a pinch more if you like a warmer spice note.

Vanilla Bean: Use vanilla bean paste instead of extract for deeper flavor.

SERVING SUGGESTIONS

• Pipe filling into homemade cannoli shells.
  
• Dust generously with powdered sugar right before serving.
  
• Replace mini chocolate chips with other crunchy bits like chopped hazelnuts or pistachios.
  
• Pair with espresso, hot coffee, or thick Italian hot chocolate.
  
• Add to a dessert board with fresh berries and extra whipped cream.
  
• Serve this cannoli filling recipe as a dip with broken cannoli shells or pizelle cookies.

ITALIAN CANNOLI RECIPE FAQ 

I learned early on that a successful and authentic Italian cannoli filling recipe is all about restraint. Don’t over-sweeten it. Don’t over-mix it. Don’t rush it.

Ricotta is delicate. It carries water. If you don’t drain it properly, no amount of powdered sugar will save you later. And folding in freshly whipped cream? That’s not the time to get aggressive.

The chilling step matters too. It lets everything settle, firm up, and behave when you pipe it. Bakeries know this. Home cooks forget it. Take your time here… the payoff is huge.

TOOLS NEEDED

• Fine-Mesh Sieve: For draining the ricotta properly.
  
• Metal Mixing Bowl: Helps cream whip faster and stay cold.
  
• Electric Hand Mixer: Makes light work of whipping the cream.
  
• Silicone Spatula: Allows for gentle folding without deflating the cannoli cream.
  
• Piping Bag + Tip: For clean, easy filling of cannoli shells.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Classic Italian Desserts

Print

Cannoli Filling Recipe (How to Make)

This Cannoli Filling Recipe is the definition of creamy, tangy, and rich! Made with ricotta, whipped cream, vanilla, and a touch of lemon.

Course Dessert

Cuisine Italian

Method Mixed

Prep Time 30 minutes minutes

rest time 30 minutes minutes

Total Time 1 hour hour

Servings 20 Fills about 20 cannoli shells

Calories 88cal

Author Donna Elick

Equipment

• fine mesh sieve
• metal mixing bowl
• electric mixer
• medium mixing bowl
• piping bag

Ingredients

• 16 ounces whole milk ricotta cheese
• 1/3 cup heavy cream
• 1/2 cup powdered sugar plus more for garnish
• 1 teaspoon pure vanilla extract
• Zest of 1 lemon
• 1/4 teaspoon ground cinnamon
• 1/2 cup mini chocolate chips

Instructions

• DRAIN RICOTTA: Add 16 ounces whole milk ricotta cheese to a fine-mesh sieve set over a bowl. Let drain for at least 30 minutes, until most of the liquid releases. Discard liquid.
• CHILL TOOLS: While the ricotta drains, place a metal mixing bowl and electric mixer beaters in the freezer to chill.
• WHIP CREAM: Add 1/3 cup heavy cream to the chilled bowl. Using an electric mixer, beat on high speed for 2 to 3 minutes, until stiff peaks form. Add 1/2 cup powdered sugar and beat just until combined and smooth.
• MIX BASE: In a separate large bowl, add the drained ricotta, 1 teaspoon pure vanilla extract, Zest of 1 lemon, and 1/4 teaspoon ground cinnamon. Stir until smooth and creamy.
• FOLD: Gently fold the whipped cream into the ricotta mixture using a silicone spatula until fully incorporated and fluffy. Cover and refrigerate for at least 30 minutes.
• FILL CANNOLI: Transfer the filling to a piping bag fitted with a tip. Pipe filling into cannoli shells. Sprinkle 1/2 cup mini chocolate chips onto each end and dust with powdered sugar before serving.

Notes

Make-Ahead: The filling can be made up to 24 hours in advance. Store covered in the refrigerator.

Storage: Store leftover filling in an airtight container in the refrigerator for up to 3 days.

Freezing: Freezing is not recommended. The texture changes once thawed.

Ingredient Note: Whole milk ricotta gives the best creamy texture. If your ricotta seems wet, extend draining time to 45 minutes.

Pro Tip: Always use a metal bowl for whipping cream. Plastic warms too quickly and glass can crack from temperature shock.

Nutrition

Serving: 1 | Calories: 88cal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 23mg | Sugar: 6g | Fiber: 0.1g | Calcium: 55mg | Iron: 0.2mg

Originally published October 2022, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cannoli Filling Recipe (How to Make) appeared first on The Slow Roasted Italian.

This Italian waffle cookie gets its name from the same word for pizza: pizze, which is Italian for flat or round. 

When you add the ending -elle (meaning small), then pizelle translates to “little pizza.” 

Don’t be fooled — there’s no marinara here! Keep reading to learn how to make Italian cookies at home, plus the secret to perfect pizzelles.

It’s one of those Italian recipes that you just know is from a family recipe that has been passed down from generation to generation. 

This classic Italian cookie is actually made using simple ingredients and is quite an easy recipe. 

A lot of people make this classic Pizzelle recipe during the holiday season, but I tend to make the crisp cookies whenever the craving hits.

This is what makes this easy Pizzelle recipe the best. You can whip it up in a jiffy. It’s a family favorite of mine, and I love to pair them with a hot cup of coffee. 

Pizzelle Cookies

These crispy Italian cookies are made with basic ingredients — flour, sugar, butter, and eggs — and are flavored with vanilla and anise. 

Most people have an instant love of pizzelle cookies the moment that they try them. 

Each of the cookies is shaped like a flat disc and can be stamped with a simple or intricate design, depending on the method used to make them. 

You might have seen a few different variations and patterns out there, but I use a special iron that gives me the same print for my Italian pizzelle cookie recipes, which you’ll see below. 

Different methods will also result in different textures, ranging from firm and crispy to soft and chewy. 

And the more that you make it, the more that you’ll find that perfect pizzelle texture, too! 

Add this pizzelle cookie recipe to your collection of Italian cookies along with tender Easter and wedding cookies or crunchy pignoli and fig cookies too!

Pizzelle Cookie Recipe Tips and Tricks

• Boost the flavor. Toast the anise seeds in a dry skillet on the stove, then crush with a mortar and pestle or spice grinder. This really brings out the flavor and aroma.
  
• Try different extracts. If the anise flavor (similar to black licorice) is too strong, leave out the seeds and swap the extract for almond extract, orange, or lemon extract instead.
  
  You can even add some lemon zest! Just be sure to still use the vanilla as that’s a must for these favorite cookies! 
  
• Get consistent shapes. Pizzelle batter is very thick and sticky, so it can be hard to transfer off of a spoon onto a waffle maker. 
  
  Instead, pipe the batter in a swirl with a large open tip (Wilton 1A) so it fills the whole section when pressed.
  
• Use the right tools! You’ll need a pizzelle maker to create the perfect designs.
  
• Cool on a wire rack. If you lay the hot cookies on a flat surface (or stack them), steam will get trapped underneath and prevent them from hardening properly.
  
  A cooling rack is key to get the perfect texture for this classic Italian pizzelle recipe. 

Italian Waffle Cookie Serving Suggestions

Pizzelle cookies are delicious on their own or topped with a variety of creams and spreads. A traditional Italian pizzelle can be served plain, or even with a little bit of powdered sugar on top. 

The first time you make it, enjoy them like they are – then you can try out all the different ways after that! 

Add a thin layer of hazelnut spread or your favorite jam, or sandwich cannoli cream between two cookies for an extra sweet treat.

A simple dusting of powdered sugar adds an elegant touch, while a dessert dip that tastes like truffles or smores will put these over the top!

You can also wrap warm cookies around a wooden cone or dowel to form cannoli shells or ice cream cones. 

(There are so many fun ways to change the flavor of these Italian Pizzelle cookies every single time!)  

Kitchen Tools You Will Need

• Stand mixer or large mixing bowl with hand mixer
• Pizzelle Iron – They make specialty presses for pizzelles that create the perfect crisp cookie! You should be able to find a special Pizzelle iron online! 
• Round Biscuit or Cookie Cutter – It should be 5-inches in diameter to trim off the rough edges of your pizzelle cookies.

Pizzelle Cookies FAQ

Prep Ahead Instructions

Because this pizzelle recipe comes together so quickly, I highly recommend making your treats fresh.

That said, the dough can be made ahead of time and refrigerated for up to 3 days.

Wrap it tightly in plastic or keep it in an airtight container, then bring to room temperature on the counter before pressing.

How To Store Pizzelles

Allow cookies to cool completely, then transfer them to a storage bag or airtight container. They can be stacked as long as they are no longer warm.

Store at room temperature for 3 to 4 weeks or wrap them in a layer of plastic wrap and freeze for several months!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Italian Dessert Recipes

Print

Pizzelle Recipe (Classic Italian Waffle Cookies)

Pizzelle cookies are delicate and crisp Italian waffle cookies flavored with anise. Make this Italian cookie recipe for a holiday dessert!

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 5-inch pizzelles

Calories 193cal

Author Donna Elick

Equipment

• pizzelle waffle iron

Ingredients

• 3 large eggs room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon anise extract optional (SEE NOTE #2)
• 1 tablespoon anise seed ground (SEE NOTE #2)
• 1/2 cup unsalted butter melted and cooled
• 1 pinch salt
• 1 1/2 cups all-purpose flour

Instructions

• Heat pizzelle waffle iron while preparing the batter.
• Measure 1 tablespoon anise seed into a small saucepan. Heat over medium for about 1 minute, stirring regularly, until seeds are toasted. Transfer toasted anise seed to a pestle and grind with a mortar until finely ground.
• In a medium mixing bowl, beat eggs and sugar together until pale yellow and slightly thickened (about 3 minutes).
• Beat in melted butter, vanilla extract, ground anise seed, and anise extract, if using.
• Combine flour and a pinch of salt and add to the egg mixture. Toss in the ground anise seed and then mix everything together, just until combined. Batter will be very thick.
• Brush the waffle iron with a bit of melted butter if it is not a non-stick iron.
• Add 2 tablespoons of batter to each space on the pizzelle waffle iron. Use a piping bag with a large open tip (like tip 1A) to pipe a flatter, more widely distributed swirl of batter onto the iron.
• Close the iron and cook until the pizzelles are golden brown. Remove from iron.
• Use a 5” biscuit or cookie cutter to trim any excess batter from the embossed pizzelle shape.
• Allow pizzelles to cool completely. Dust with powdered sugar if desired.
• Store in an airtight container for up to 7 days or freeze for up to 1 month.

Notes

1. Some recipes use baking powder in their batter – this gives a slightly softer, thicker pizzelle. Add 2 teaspoons of baking powder with the flour and salt to try this method.
2. This recipe produces a crisp, thin cookie. The ground anise seed adds some texture and flavor. For even more anise flavor, use anise extract as well as the seed. Toasting the anise seed adds a nuttier fragrance to the spice. The difference is subtle and it is not necessary to toast the anise seed.
3. Two tablespoons of batter was about the right amount to fill out the full 5” pizzelle space. On a nonstick iron, it’s difficult to spread the batter as it is very thick and slides off the plate. A scoop in the center of the iron tends to spread unevenly (squishing out the front without fully covering the back of the space, for example). Piping a swirl of batter onto the plate turned out perfect pizzelles every time.

Nutrition

Serving: 1cookie | Calories: 193cal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 23mg | Sugar: 13g | Fiber: 1g | Calcium: 15mg | Iron: 1mg

Originally published April 2022, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pizzelle Recipe (Classic Italian Waffle Cookies) appeared first on The Slow Roasted Italian.

This fudgy chocolate cake will have every Nutella fan screaming for more. It’s literally my go-to chocolate cake recipe that never lets me down.

It’s a great option when my sweet tooth needs something fast and delicious. Chocolate lovers will agree! 

It’s a delicious cake paired with Nutella swirls that just might make it your favorite chocolate cake recipe. 

This is one of those Nutella recipes that you’ll never forget! The recipe card shows all the simple steps to make this easy cake recipe, loaded with chocolate flavor. 

You’re about to see why everyone in my house goes crazy over this Nutella chocolate cake recipe. It’s literally one of our favorite things to make when our sweet tooth is kicking! 

Nutella Cake

Nutella is a sweet chocolate hazelnut spread that can be enjoyed in so many ways: on toast or waffles, in desserts, or even with a spoon! 

My recipe for Nutella cake makes perfect individual cakes that are moist and bursting with chocolatey, nutty flavor.

This cake recipe is so easy to make –  you’ll only need 5 minutes of prep time, and the whole dessert will be ready to serve in just 30 minutes! 

And you’ll love that this cake has no added sugar and isn’t overly sweet. Nutella will add all the sweetness that you need.

For another delicious recipe with Nutella, try my Nutella Rice Krispies Treats. Or, if you want another mini cake recipe, try these Peppermint Crunch Mini Cheesecakes next.

How to Make Nutella Cake: Step-by-Step Instructions

This recipe is easy as can be and only requires 4 ingredients. 

It’s the perfect dessert to make on a busy weeknight, or to throw together for a party if you don’t have a ton of time on hand.

1. Mix Ingredients. Mix the Nutella, milk, flour, and baking powder together until smooth and fully combined.
   
2. Divide Into Ramekins. Make sure that each ramekin has the same amount of batter so that each cake cooks evenly. You’ll want to add about 5 tablespoons of batter to each. 
   
3. Bake to Desired Consistency. Bake for 20-25 minutes. 
   
   You’ll get softer, gooier cakes if you bake closer to 20 minutes, and slightly firmer cakes if you bake closer to 25 minutes. 
   
   But keep in mind that the center of your dessert will remain slightly gooey either way. 
   
4. These soft set cakes will rise and fall as they bake, but should have a final consistency that’s somewhere between pudding and a regular cake.
   
5. Add Optional Toppings. They are not only fun and delicious but also make your presentation even more beautiful! 
   
   I love this Nutella cake with a scoop of vanilla ice cream. 
   
   You could also add chocolate ganache, crushed-up Ferrero Rocher candies for a fancy twist, and even the rest of the Nutella in the container for more hazelnut flavor. 
   
   And if you’re a fan of a frosted cake, add a little bit of frosting to the top of this moist cake! All options are good! 

Chocolate Hazelnut Cake Ingredient Notes

• Nutella – This chocolate hazelnut spread is made from sugar, hazelnuts, cocoa, milk powder, and soy lecithin.
  
• Milk – Whole milk is best for this recipe because of how rich and creamy it is.
  
• Flour – Use all-purpose flour to make your cake batter. 
  
• Baking Powder – This ingredient is essential to ensure that your cakes turn out light and fluffy instead of dense.

Tips and Tricks for Mini Cakes 

• Preheat Your Oven. Preheating to 350°F before you prep your ingredients will save you a few minutes. Your prep time will be fast, so be ready to pop the cakes into the oven.
  
• Eliminate Clumps. You can use a fine mesh sieve to eliminate any clumps as you combine the flour into your batter. This will give you soft batter and cakes that turn out with a nice smooth texture.
  
• Enjoy With Toppings. These cakes are easy to personalize to your own liking, so feel free to add your favorite toppings! Try some powdered sugar, fresh fruit, whipped cream, or caramel sauce.

Kitchen Tools You Will Need

• Large Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
• Ramekins – These are perfect for baking mini cakes.
• Baking Sheet – Spread your ramekins out over a baking sheet so that you can easily pop them in and out of the oven.

Nutella Cake FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Easy Cake Recipes

Print

Mini Nutella Cake (Easy 4 Ingredient Chocolate Recipe)

Nutella Cake is a chocolate lover’s dream. Chocolate hazelnut cake will taste amazing with your favorite toppings and is so easy to make!

Course Dessert

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 668cal

Author Donna Elick

Ingredients

• 1 1/3 cups Nutella or other chocolate-hazelnut spread
• 1 cup flour
• 1/2 cup milk
• 1 teaspoon baking powder

Instructions

• Preheat the oven to 350°F. and place 4 ungreased 8-ounce ramekins on a baking sheet.
• Add all ingredients to a large mixing bowl. Using an electric hand mixer on high speed, mix ingredients to combine.
• Evenly distribute the batter into the ramekins, about 5 tablespoons (½ cup plus 1 tablespoon) per ramekin.
• Place the pan of mini cakes in the oven and bake for 20 to 25 minutes. The cakes will rise up and then fall, and the center will remain slightly gooey – this is expected.
• Top with powdered sugar, whipped cream, ice cream, or fruit if desired.

Notes

I used 8-ounce ramekins, but if you have larger or smaller ramekins you will need to adjust the baking time. I wouldn’t use smaller ramekins, or if you do, you’ll need to reduce the amount of batter.

Feel free to top these cakes with your favorite topping! You can use ice cream, fruit, whipped cream, chocolate syrup, or leave it as is.

These are a soft set cake-like consistency- a cross between pudding and regular cake.

This isn’t an overly sweet cake because there is no added sugar – the sweetness comes from the Nutella!

Nutrition

Serving: 1 | Calories: 668cal | Carbohydrates: 88g | Protein: 10g | Fat: 31g | Saturated Fat: 29g | Cholesterol: 2mg | Sodium: 161mg | Sugar: 56g | Fiber: 6g | Calcium: 207mg | Iron: 6mg

Originally published December 2022, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mini Nutella Cake (Easy 4 Ingredient Chocolate Recipe) appeared first on The Slow Roasted Italian.

I love the soft peaks of this silky smooth buttercream. I’m not a pastry chef, but I do play one when it comes to making this yummy frosting.

I literally make this Italian buttercream recipe any time I can – it’s just that easy! 

The first time that I whipped up this recipe, I couldn’t believe how simple it was and how good it turned out! It makes frosting cakes a breeze! 

The first step to creating this sweet treat is to make sure that you have all the simple ingredients needed – and then follow the steps on the recipe card. 

In just a little bit of time, you’ll be staring at your bowl of meringue goodness! 

Italian Meringue Buttercream

Perfectly sweet and luscious, use this Italian meringue buttercream recipe to add style and elegance to all of your baked goods while enhancing the flavor.

Whether you are a beginner when it comes to baking or consider yourself a culinary wizard, you will love this Italian buttercream frosting. 

You can top cakes, cookies, and pastries — and the result is pure perfection.

Use it to layer cakes with goodness, or spoon some of the fresh buttercream onto cookies – you can use it however your personal preference is craving! 

If you love this Italian buttercream, you really need to try my chocolate buttercream. It’s positively dream-worthy!

Craving more sweet goodness? Take a look at all my delicious desserts for inspiration. Hint…my tiramisu ice cream cake is one of the best things you’ll ever taste.

Ingredient Notes and Substitutions

• Egg Whites – Carefully separate the eggs so there’s not even a spot of yolk, or the recipe won’t work.
  
  It’s easiest to separate eggs when they are chilled, but the whites whip up better when they are room temperature. (and don’t toss out the leftover egg yolks – use them in another recipe so you don’t waste them!) 
  
• Butter – Unsalted is preferred for this Italian meringue recipe since the amount of salt can vary by brand. 
  
  Don’t have unsalted butter? No problem, swap it for salted instead. It will still taste incredible and be easy to work with.
  
• Cream of Tartar – The secret ingredient in any Italian meringue buttercream! It’s one of the key ingredients in perfecting this German buttercream. 
  
  This helps to stiffen the egg whites and creates more volume for the perfect, fluffy texture. Having stiff peaks is key! 
  
  A pinch of salt is the best substitute (only if using unsalted butter!), but an equal amount of lemon juice or vinegar would work too.

Tips for Making Italian Buttercream

• Make sure your bowls and equipment are spotless!

Any bit of egg yolk or grease will prevent your Italian buttercream frosting from setting up.

Wash and dry your mixing bowl thoroughly and wipe down the mixer with lemon juice or vinegar if it’s greasy.

• A measuring cup saves you a headache. 

While it is acceptable to pour the sugar mixture directly into the egg whites from the pan, it’s much easier to accomplish if you transfer it to a measuring cup first. 

This way, you are less likely to have a mess. This will also help to ensure that you’re making this meringue-based buttercream perfectly. 

• Cooling is key. 

Don’t get in a rush and skip cooling the meringue before you add the butter. Otherwise, the butter will melt! Cooled meringue is key. 

Cool it faster by adding an ice pack or cold cloth to the outside of the bowl. This is a must or the end result won’t happen how you want. 

• Don’t let it get too warm. 

Though Italian meringue buttercream is the most stable of all the buttercreams, you can’t let it sit out for too long. 

When it softens, put it in the refrigerator to firm it back up. This is important to remember during hot weather! Warm meringue buttercream won’t have the right texture or shape. 

Italian Meringue Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Frosting Recipes

Print

Homemade Italian Meringue Buttercream Frosting Recipe

Italian Meringue Buttercream is creamy, silky smooth, and much lighter than American versions.

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 4 cups

Calories 1095cal

Author Donna Elick

Ingredients

• 5 large egg whites at room temperature
• 1/8 teaspoon cream of tartar
• 1 1/3 cups granulated sugar
• 2/3 cup water
• 2 cups unsalted butter softened (4 sticks), cut into ½” cubes
• 1 teaspoon vanilla extract

Instructions

• In the bowl of a standing mixer, add egg whites and begin beating on medium speed until the egg whites become foamy.
• Add cream of tartar to the egg whites and continue beating until the form stiff peaks – hold their shape.
• Meanwhile, in a saucepan, combine sugar and water. Heat over medium-high heat, stirring until all of the sugar granules are dissolved.
• Continue heating the sugar mixture until the temperature reaches 238-240°F (the soft-ball stage).
• Transfer the sugar syrup to a measuring cup or something that allows you to pour it easily in a thin stream.
• With the mixer running on low speed, pour the sugar syrup in a very thin stream into the stiff egg whites.
• Mix on low until all of the sugar syrup has been incorporated. The egg white mixture will now appear glossy and stiff like meringue.
• Continue mixing on medium speed until egg whites have cooled completely (feel the bowl to make sure no warmth remains).
• When the meringue has cooled, add the butter – 1-2 cubes at a time. Mix each tablespoon into the meringue completely before adding the next couple cubes.
• Continue adding 1-2 cubes of butter at a time until it is all combined.
• Scrape down the sides of the bowl and switch to the paddle attachment. Add vanilla extract.
• Beat on low speed using the paddle attachment for several minutes to beat the air out of the buttercream. The buttercream may appear curdled at first, but it will beat out into a smooth, luscious frosting.
• To frost cupcakes with a swirl, fit a large piping bag with cake decorating tip #1M.. Fill the piping bag with buttercream. Pipe buttercream onto cupcakes in a counter-clockwise direction, swirling up and toward the center.

Nutrition

Serving: 1 | Calories: 1095cal | Carbohydrates: 67g | Protein: 5g | Fat: 92g | Saturated Fat: 58g | Cholesterol: 244mg | Sodium: 84mg | Sugar: 67g | Calcium: 32mg | Iron: 1mg

Originally published August 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Italian Meringue Buttercream Frosting Recipe appeared first on The Slow Roasted Italian.

What I love about this tiramisu cookie recipe is that it really does have the flavors of tiramisu cake!

I make these cookies all the time during the holiday season, and everyone loves the taste and texture of this chewy cookie recipe. I’ll double or triple this recipe so that I have a lot of cookies to share! 

You’ll get that classic Italian dessert flavor in every bite – and be reaching for more baked cookies before you’re even done chewing. They’re about to be your favorite thing to snack on! 

Making this recipe in cookie form is a fun twist, and it’s the perfect way to highlight those classic tiramisu flavors. 

One thing that I know about this delicious cookie recipe is that it’s the perfect balance between sweet and amazing. The top of the cookies are loaded with yumminess, too! 

If you’re a fan of the popular Italian dessert, Tiramisu, then I urge you to give these delicious cookies a try. 

You’ll get a fun combination of traditional tiramisu meets sugar cookies sprinkled in with other crazy-good flavors. 

For a full list of ingredients and the steps to make this tiramisu recipe, scroll to the recipe card below. Once you bake cookies that taste this good, you’ll be ready for more!  

Fill your dessert holiday tray with all that tiramisu flavor! 

Tiramisu Cookies

If you’re not familiar with this Italian delight, you’re really in for a treat! 

Classically made with sponge cake and ladyfingers, the cake itself is absolutely soaked in bitter coffee, kissed with sweet powdered chocolate, and topped with a creamy mascarpone whipped topping. 

I love this chocolate and coffee combo so much that I even put it in regular cake, ice cream cake, shortcake… almost everything at this point.

So, of course, I had to come up with a bite-sized treat packed with all that delicious flavor.

Craving plain ol’ tiramisu? I hear you! Here’s an easy peasy recipe you can make at home.

Ingredient Notes & Substitutions

• Snickerdoodle Cookie Mix – This secret shortcut is what makes these tiramisu cookies so easy and accessible! 
  
  We all have our favorite brands, so feel free to use yours. This is the secret to making these simple cookies! 
  
• Espresso Powder – Not the same as grounds! The powder is finer and has a strong, bitter espresso flavor. 
  
  It’s possible to use instant coffee as a substitute, but it really doesn’t lend the same intense flavor. It’s just less tiramisu-y! 
  
• Mascarpone – A sweet, buttery, nutty cheese. Its texture is close to cream cheese… which you can use as a substitute, but will result in that flavor overwhelming the rest. 
  
  The creamy mascarpone frosting is a must! I put it on the top to cover all the edges of the cookies. 
  
• Cheesecake Instant Pudding Mix – It needs to be instant — that’s what makes the frosting firm up! 
  
  Other options include white chocolate or vanilla pudding mixes.

Tips for Making Coffee Cookies with Mascarpone Frosting

• Chill the dough, and let the cookies cool before frosting.

The first time you’ll need to wait is after making the dough. 

You want to let it chill for at least 15 minutes, but ideally 30, so that the tiramisu cookies don’t spread too much while baking.

Second, you need to wait for the treats to cool before frosting! 

And I mean completely cool, not just cool enough for you to pick them up without burning yourself. 

Otherwise the cream-based frosting will melt, smear, and make a mess.

• Interested in trying a boozy version?

My tiramisu cookies recipe doesn’t contain alcohol as it is… but it can if you want it to! 

A tablespoon or two of either of the following will add a satisfying, almost sophisticated flair to these treats.

Sometimes I like to include Kahlua, which is a coffee liqueur with rum. It’s a sweet alcohol with notes of vanilla, so it’s just perfect for coffee cookies!

Then there’s Amaretto — a sweet almond liqueur. This Italian option is a little bitter, too, so it melds with the espresso just wonderfully. Any coffee-flavored liqueurs will work. 

• Wait to place the finishing touches.

If you’re not serving these tiramisu cookies right away, then hold off on adding the cocoa powder. 

The powder will gradually be absorbed by the mascarpone frosting, which basically entirely defeats the purpose — it’s all for aesthetics!

Storing and Freezing

Remaining cookies need to be refrigerated, due to the cream topping, and will keep for up to 4 days. 

They’ll last longer if stored separately from the icing, and up to 3 months when frozen! 

But freeze the cookie, not the frosting — it’ll clump and separate and be plain gross when it thaws. Instead, make it fresh whenever you thaw the cookies!

Kitchen Tools You Will Need

• Piping Bag with Decorator Piping Tips– Gives you more control over the mascarpone frosting and is less messy too. 
  
  You can also make your own by filling a plastic storage bag and snipping off the corner opposite from the zippered top!
  
• Cookie Scoops – Also great for meatballs, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
  
• Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
  
• Stand mixer / electric mixer and large bowl 

Tiramisu Cookies Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Tiramisu Recipes

Print

Easy Tiramisu Cookies Recipe with Mascarpone Frosting

Tiramisu Cookies are an Italian delight! Bake a batch of sweet and bitter coffee cookies with a whipped topping to spruce up any occasion!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

chill time 30 minutes minutes

Total Time 56 minutes minutes

Servings 16 – 20 large cookies

Calories 159cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• mixing bowl
• cookie scoop
• stand mixer
• piping bag

Ingredients

Cookies

• 1 17.9 ounce bag snickerdoodle cookie mix cinnamon sugar packet removed
• 1 tablespoon espresso powder
• 1/2 cup 1 stick salted butter, melted
• 1 large egg

Frosting

• 8 ounce tub mascarpone cheese room temperature
• 8 ounce tub whipped topping
• 2 tablespoons cheesecake instant pudding mix
• 2 tablespoons cocoa powder

Instructions

• Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or spray with baking spray.
• Whisk together the cookie mix and espresso powder until combined in a large mixing bowl.
• Add the melted butter and large egg and mix together until combined, about 1-2 minutes.
• Using a 1 ½ Tablespoon cookie scoop, for balls of dough and place them on the prepared baking sheet.
• Place the prepared cookie dough in the refrigerator for 15-30 minutes to chill.
• After the dough has chilled, bake for 7-11 minutes or until golden brown on the edges and set in the middle.
• Allow the cookies to cool completely before frosting.
• When ready to serve, make the frosting by beating the mascarpone cheese in a large mixing bowl with a hand or stand mixer until fluffy.
• Add in the whipped topping and cheesecake instant pudding mix and beat for 1-2 minutes, until combined, thick and fluffy.
• Using a piping bag and a large 2A Wilton or similar piping tip, pipe frosting onto each cooled cookie in a large spiral.
• Dust the cookies with cocoa powder before serving.

Nutrition

Serving: 1 | Calories: 159cal | Carbohydrates: 6g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 142mg | Sugar: 3g | Fiber: 0.2g | Calcium: 35mg | Iron: 0.2mg

Originally published October 2023, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Tiramisu Cookies Recipe with Mascarpone Frosting appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CANOLI SHELLS

• Simple ingredients
• Easy to make from scratch
• Crispy, buttery, flaky goodness
• Each batch makes 20 shells

Cannoli Shells

Cannoli are one of my absolute favorites. But let me be clear, you don’t get a great cannoli without the perfect shell.

I’m talkin’ crispy, golden, delicate-but-strong, and just the right amount of bubbly magic that shatters ever so slightly when you take that first bite.

Sure, the filling gets all the glory, but the shell? She’s the unsung hero, and if you ask me, she deserves a standing ovation.

This cannoli recipe is easy to make and delivers that bakery-worthy texture that actually holds up to filling without going soggy. Because let’s be real, we didn’t come all this way for a floppy cannoli!

INGREDIENT NOTES

• All Purpose Flour: Keep it simple! Italian 00 flour, a very finely ground Italian flour, is the most traditional option, but unbleached AP flour is also quite similar.
  
• Granulated Sugar: We specifically use white sugar to get a crumbly shell with a sturdier texture… not necessarily a soft, tender one.
  
• Cold Unsalted Butter: The butter definitely has to be cold to achieve that light, flaky texture!
  
• Marsala Wine: Gives the dough its signature flavor and does its fair share of tenderizing too. Dry marsala is best, though any white wine or sherry will do, as long as it is not too sweet.
  
• Egg Yolk and White: We use the whole egg for this cannoli shell recipe, just in different ways. So, don’t toss the white after separating the yolk! 
  
  Brushing a bit of the egg white along the seam when sealing the dough will prevent the total disaster of the shells popping apart while you’re trying to fry them.
  
  Use sparingly… less is more here.
  
• Frying Oil: Vegetable, canola, or peanut oil are all good options for deep frying.

VARIATIONS

Flavor Twist: Add 1 teaspoon cinnamon or cocoa powder to the dough.

Citrus Boost: Mix up to 1 tablespoon lemon or orange zest into the cannoli dough.

Lighter Options: Substitute white wine for the marsala.

Chocolate-Dipped Cannoli Shells: Melt chocolate chips, then dip each end of the shells and let them dry on a wire rack before filling.

Add Some Color: Fill bowls with colorful sanding sugar and dip each end while it’s still hot from the oil.

Extra Crunch: Roll chocolate-dipped shells in shredded coconut, finely chopped nuts, or sprinkles.

SERVING SUGGESTIONS

• Keep It Classic: Pipe homemade cannoli filling into the shells and dust the tops with powdered sugar.
  
• Jazz Them Up: Add mini chocolate chips, crushed pistachios, or chopped maraschino cherries where the filling peeks out on the ends.
  
• Add A Drizzle: Once filled, drizzle hot fudge or melted white chocolate over the tops of the shells.
  
• Use Up Extras: Too many shells and not enough filling? Crush them up and sprinkle them over ice cream or yogurt. Or break them into smaller pieces and scoop up a sweet dip!

CANNOLI SHELL RECIPE FAQ

Over many years of developing this cannoli shell recipe, I’ve found that the biggest difference between flop and fabulous comes down to two things: the dough thickness and your oil temp.

Too thick? You’ll bite into a doughy log. Too thin? You risk rips. Just right? You get a crispy, light, perfectly blistered cannoli shell.

Also, that Marsala wine? It’s not optional. It’s the soul of the shell.

And trust me: removing the molds while the shells are still warm is non-negotiable. Wait too long, and you’ll be chiseling them out of the form like a fossil. Ain’t nobody got time for that.

TOOLS NEEDED

• Food Processor: The quickest and easiest way to get a consistent dough.
  
• Rolling Pin: Getting the right thickness is key to perfect pastry shells.
  
• 4 ½-inch Biscuit Cutter: Remove the guesswork and get perfect circles every time!
  
• Cannoli Molds: These metal tubes make shaping the dough a snap.
  
• Dutch Oven or Heavy-Bottomed Pot: For frying the shells.
  
• Candy/Deep Fry Thermometer: Makes it easy to monitor the oil temperature.
  
• Tongs: For removing shells from the hot oil and the molds from the dough.
  
• Wire Cooling Rack: So the fried dough stays crispy!
  
• Kitchen Towel: Protects your hand from getting burned when sliding off each shell.
  
• Plastic Wrap: Keeps the dough from drying out while it rests.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Classic Italian Desserts

Print

Cannoli Shells

Making Cannoli Shells may look tricky, but it’s actually pretty simple. Stuff these crispy dough tubes with all kinds of sweet fillings!

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

rest time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 20 shells

Calories 69cal

Author Donna Elick

Equipment

• food processor
• large mixing bowl
• dutch oven
• rolling pin
• 4 ½ inch round biscuit cutter

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 2 tablespoons unsalted butter, cold and cubed
• 1 large egg yolk reserve the white in a small bowl
• 1/3 cup marsala wine
• Vegetable oil for frying
• Nonstick spray for coating cannoli molds

Instructions

• Mix the Dry Ingredients: In the bowl of a food processor, pulse the 2 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt until combined.
• Cut in the Butter: Add 2 tablespoons unsalted butter, cold and cubed and pulse several times, until the mixture resembles coarse sand.
• Add Wet Ingredients: Add 1 large egg yolk and 1/3 cup marsala wine. Pulse until the dough starts to form large clumps.
• Knead the Dough: Turn out the dough onto a lightly floured surface. Knead for 3 to 4 minutes, until it becomes smooth and pliable.
• Rest the Dough: Shape the dough into a disc, place it in a bowl, and cover tightly with plastic wrap. Let rest at room temperature for 30 to 60 minutes. This allows the gluten to relax, making the dough easier to roll out.
• Heat the Oil: Fill a Dutch oven or heavy-bottomed pot with 5 to 6 inches of Vegetable oil. Heat over medium-high until the temperature reaches 350°F to 360°F. Use a thermometer and adjust the heat as needed to maintain a consistent temperature.
• Prepare the Cannoli Forms: Spray each metal cannoli mold with Nonstick spray to prevent sticking.
• Roll and Cut the Dough: Divide the dough into 2 or 3 pieces. Roll out one piece at a time on a lightly floured surface until very thin (about 1/16-inch thick). Cut into 4 1/2-inch circles using a biscuit cutter. Re-roll scraps to cut more circles.
• Wrap Around Forms: Wrap each circle of dough around a prepared cannoli form. Brush one edge lightly with the reserved egg white, then press the opposite edge firmly over it to seal. Only one side needs egg wash to avoid the dough popping apart during frying.
• Fry the Shells: Lower a few cannoli molds at a time into the hot oil. Fry, gently turning with long tongs to ensure even browning. Fry for 1 to 2 minutes or until golden brown.
• Remove from Molds: While still warm, grip the mold with tongs and carefully slide the shell off using a kitchen towel. Transfer to a wire rack to cool completely.
• Repeat and Cool: Continue until all shells are fried and removed from the molds. Allow all shells to cool fully before filling.

Notes

Make-Ahead Tips: You can make the dough up to 2 days in advance. Wrap tightly in plastic and store in the refrigerator. Let it sit at room temperature for about 20 minutes before rolling.

Storage: Unfilled cannoli shells can be stored in an airtight container at room temperature for up to 3 days. They should be completely cool before sealing to prevent softening.

Freezing: Do not freeze cannoli shells. They will become soggy once thawed.

Reheating: Not recommended. These are best fresh or stored unfilled.

Egg White Sealing Tip: Brushing both edges of the dough with egg white can cause the seam to burst open during frying. Stick to brushing one edge only.

Form Removal Tip: Always remove the cannoli from the molds while warm. Once cool, the shells can stick and crack.

Nutrition

Serving: 1 | Calories: 69cal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 30mg | Sugar: 2g | Fiber: 0.3g | Calcium: 4mg | Iron: 1mg

Originally published October 2022, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cannoli Shells appeared first on The Slow Roasted Italian.

Torrone Candy

There’s just something special about Italian desserts. With a few exceptions (I’m looking at you, bomboloni), they aren’t overly heavy or rich. 

Instead, they’re all about highlighting the natural flavors of the ingredients. And that’s what I love about Italian nougat candy!

I’ll be honest… this isn’t your quick and easy Tuesday night treat. But it’s absolutely worth every single stir of the spoon. For an easier option try this melt in your mouth amazing Cool Whip Candy, it’s super simple to make!

Once that sugar and honey mixture starts coming together, you’ll feel like a candy-making pro. And when you press that last sheet of wafer paper on top? Pure magic.

Light as air and sticky sweet, biting into a piece of fluffy nougat is like taking a mouthful of a lemony, nutty, honey-flavored cloud.

Italian torrone candy is the kind of treat you make once, and then everyone begs for it every holiday after that. Good thing each batch makes plenty!!

INGREDIENT NOTES

• Wafer Paper: The foundation for every respectable Italian torrone recipe! 
  
  If you have a hard time finding it in the grocery store, you can snag wafer paper on Amazon. In a pinch, another option is rice paper.
  
• Honey: The sweet, sticky flavor of honey is absolutely heavenly alongside the nuts and lemon! 
  
  Good substitutes for honey are maple syrup, molasses, or corn syrup… But they’re not nearly as tasty. Use honey if possible!
  
• Eggs: Whisking the egg whites will be so much faster and easier if you let your eggs come to room temperature first. 
  
• Almonds & Pistachios: These two nuts define the torrone, but don’t let that stop you from using a different type of nut instead.
  
  Cashews, walnuts, or pecans could be yummy. Just be sure to toast them so they’re softer and easier to bite into.
  
• Lemon Oil or Zest: The oil is your best bet for a strong, noticeable citrus flavor. But use it sparingly… a little bit goes a long way! You only need 3 or 4 drops for brightness.
  
  If you’re using lemon zest, you’ll need at least one large-sized lemon. 
  
• Almond Extract: Entirely optional, but it adds that authentic, bakery-style aroma!

VARIATIONS

Chocolate-Dipped: Dip each cut piece in melted dark chocolate once cooled.

Hazelnut Torrone: Swap almonds and pistachios for hazelnuts.

Festive Mix: Add chopped dried cherries or cranberries for color and tang.

Orange-Almond: Replace lemon with orange zest.

ITALIAN NOUGAT CANDY FAQ

Is torrone candy soft or hard? 

The perfect Italian nougat should be soft and springy, almost like a sponge! There are also bits of crunchy roasted nuts in the center, so it has a fantastic mix of textures.

You might notice that it turns hard as it gets a few days old… which is why I never leave it uneaten that long! 

Over the years, I’ve tested countless torrone methods, and trust me: slow is smooth and smooth is fluffy.

Cooking the nougat base too fast or skipping the constant stirring ruins the final texture. This is a lesson in low and slow confection science.

The transformation is driven by the Maillard reaction and the gentle denaturation of egg proteins. Just enough to stabilize the mixture without turning it grainy. I’ve found that weighing it down gently helps set the shape perfectly.

And once you master the art of cooking until the nougat holds its shape on a test drop? You’re golden. Literally and figuratively.

TOOLS NEEDED

• Dutch oven or heavy-bottomed pot
  
• Stand mixer with whisk attachment
  
• Silicone spatula
  
• Roasting sheet pan
  
• Half sheet pan or 9×9 baking dish
  
• Plastic wrap
  
• Serrated knife

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Food Gift Recipes

Print

Torrone Candy

Torrone Candy is a light Italian nougat full of crunchy almonds and pistachios. An artisanal treat that's the perfect holiday food gift!

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 60 pieces of nougat

Calories 85cal

Author Donna Elick

Equipment

• dutch oven
• wafer paper
• rimmed baking sheet
• whisk

Ingredients

• 2 sheets wafer paper 8×11 inches
• 1 cup granulated sugar
• 1 cup honey
• 2 large egg whites, at room temperature
• 1/8 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract optional
• 3 –4 drops lemon oil or 1 tablespoon finely grated lemon zest
• 3 cups roasted almonds
• 1 cup roasted salted pistachios

Instructions

• Prepare the Pan: Line a half sheet pan (13×18 inches) or a 9×9-inch baking dish with plastic wrap. Place one sheet of 2 sheets wafer paper in the bottom of the pan and trim to fit if needed. Set aside.
• Heat the Sugar and Honey: Combine the 1 cup granulated sugar and 1 cup honey in a heavy-bottomed pot or Dutch oven. Heat over medium-low, stirring constantly with a silicone spatula for 30–40 minutes, or until the mixture is smooth and creamy. Do not let it boil. Stirring keeps sugar crystals dissolved and prevents scorching.
• Whip the Egg Whites: While the sugar mixture is cooking, add 2 large egg whites, at room temperature and 1/8 teaspoon kosher salt to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until stiff peaks form. This should take 3–5 minutes.
• Incorporate the Egg Whites: Whisk a scoop of the stiff egg whites into the sugar mixture on the stovetop. Continue whisking in one scoop at a time until fully incorporated. The mixture will turn pale and start to thicken.
• Cook the Nougat Base: Continue to cook the egg white/sugar mixture over low heat, stirring constantly, for 45 minutes. The mixture should become thick, glossy, and white. This long, slow cook allows the nougat to set properly.
• Roast the Nuts: While the nougat is cooking, spread the 3 cups roasted almonds and 1 cup roasted salted pistachios on a baking sheet and roast at 350°F for 8–10 minutes, or until fragrant and golden. Keep the nuts warm until ready to use.
• Finish the Nougat: Once the nougat mixture is thick enough, remove from the heat. Stir in 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract (if using), and 3 –4 drops lemon oil. Then immediately stir in the warm roasted nuts.
• Test the Set: Drop a small spoonful of nougat onto parchment paper. If it holds its shape and doesn’t spread, it’s ready. If it puddles or is too soft, return the pot to low heat and cook for 10–20 more minutes, stirring constantly, and test again.
• Assemble the Torrone: Pour the nougat mixture over the wafer paper in the prepared pan. Use a greased spatula to spread it evenly. Place the second sheet of wafer paper on top and press down gently to adhere.
• Press and Cool: Fold the plastic wrap over the top, then place a heavy flat object like a cutting board or another baking sheet on top to weigh it down. Let the candy cool at room temperature for 1–2 hours.
• Slice and Serve: Remove the plastic wrap. Use a sharp serrated knife to cut the torrone into 1-inch squares. Clean the blade between cuts for best results.

Notes

Make-Ahead Tips: Torrone can be made up to 2 weeks ahead and stored in an airtight container at room temperature.

Storage: Store in a cool, dry place in an airtight container. Torrone absorbs moisture quickly, so keep it tightly sealed to maintain its texture.

Do Not Freeze: Freezing is not recommended. It will alter the texture and introduce unwanted moisture once thawed.

Essential Cooking Tips:
A Dutch oven is ideal because it distributes heat evenly and helps prevent hot spots that can burn the nougat.

Stir constantly during cooking to avoid scorching or crystallization.

If the nougat is golden rather than bright white, the temperature was likely too high. Low and slow is key.

Wafer paper helps with handling the sticky nougat. You can find it on Amazon or specialty baking sites.

If your nougat isn’t setting firm enough, simply return it to low heat and cook longer; it thickens with time.

Nutrition

Serving: 1 | Calories: 85cal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 7mg | Sugar: 8g | Fiber: 1g | Calcium: 23mg | Iron: 0.4mg

Originally published August 2022, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Torrone Candy appeared first on The Slow Roasted Italian.

I absolutely love donuts, and I especially love them cream-filled! So what could be better than a simple bomboloni recipe? 

If you’re not familiar with these treats, they are small Italian donuts filled with a decadent and luscious crema pasticciera (Italian pastry cream).

Since Italians love a sweet breakfast, these Italian doughnuts are often eaten with the first meal of the day! 

Bomboloni may be most famous in Tuscany, but you’ll find these pillowy treats all across the different parts of Italy : northern and central Italy, from Emilia-Romagna to Lazio.

Thanks to a little Austrian influence, you’ll even spot different spins on how they’re made and what sweet surprises they’re filled with.

Bomboloni is an Italian word that literally translates to ‘big bombs’  — and trust me, that’s exactly what they are.

These golden, round Italian doughnuts are fried to perfection, filled to the brim with pastry cream or Nutella, and showered in sugar.

One bite and the creamy center practically bursts in your mouth, living up to their explosive name.

And I can’t think of anything wrong with snacking on these with my morning coffee.

It’s no secret that I’m obsessed with traditional recipes like this. And while some people may refer to this recipe with different names, in my book, this Bomboloni recipe is fluffy perfection with every bite. 

It’s a simple Italian breakfast with an irresistible filling that proves why breakfast is the most important meal of the day. 

You’ll see this as a staple in many Italian bakeries, and after you make and eat it, you’ll understand why. 

The recipe card below gives you all the details on how to make this simple sweet treat. Fair warning – you’re going to be addicted to this Italian crema pasticcera  (Italian pastry cream) dessert!!!!

Bomboloni Recipe

This recipe will make 18 Italian doughnuts in a little under 5 hours. Don’t let the total time scare you!

Most of the time needed for this recipe is for the rise: about 30 minutes to prep, 4 hours to rise, and 18 minutes to fry.

Explore some more delicious Italian sweets with my tiramisu, cream cake, and chocolate biscotti recipes. And prego in advance!

Recipe Tips and Tricks

• Don’t overheat the milk! Keep the temperature between 100-110°F, or else you will kill the yeast.
  
• Use your favorite filling. Any simple pastry cream will do! You can even use chocolate cream or jelly. Be creative and have fun with it. But the best is our crema pasticcera recipe. 
  
• Let the dough sit overnight. Make things easy for yourself and refrigerate overnight. Then, you just have a quick rise after cutting out the dough!
  
• Add orange juice for a stronger flavor. Orange zest adds a subtle, floral flavor and aroma. 
  For a stronger orange taste, add a bit of freshly squeezed juice to the batter.
   
• Watch the oil temperature. If it’s too low, the Italian doughnuts will soak up too much oil. Too hot, and the outside will burn before the centers are cooked.

Kitchen Tools You Will Need 

• Use a Dutch Oven for frying to help keep the oil at a consistent temperature. Don’t forget a candy thermometer too!
• Stand mixer with the dough hook attachment
• If you need a rolling pin to roll out the dough, this will help it get the dough to the right inch thickness. 
• Large bowl, plus baking sheets lined with parchment paper for both rises.
• A Wire Rack is great for putting the dough on to cool down after being in the deep pan of oil. 
• Round biscuit/donut cutter – It should be at least 3 ½ inches in diameter, without the extra cutout in the center.
• Fine mesh strainer or slotted spoon for fishing the bomboloni out of the hot oil.
• A piping bag makes the job of filling the pastries so much easier! A squeeze bottle likely won’t work because the filling is thick, but a pastry bag with a piping tip should do the trick. 

Bomboloni FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Italian Desserts

Print

Bomboloni Italian Donuts Recipe (Cream Filled) + Video

Bomboloni is a crispy fried donut filled with a rich cream that explodes out of every bite. Learn how to make the classic Italian donuts!

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Rise Time 4 hours hours

Total Time 4 hours hours 48 minutes minutes

Servings 18 donuts

Calories 199cal

Author Donna Elick

Equipment

• stand mixer
• dutch oven or other heavy-bottomed pot for frying
• flour sifter
• rolling pin
• cutting board
• biscuit cutters a 3-inch round cutter is needed for cutting bomboloni dough
• parchment paper

Ingredients

• 3 cups bread flour spooned and leveled
• 1/3 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 4 tablespoons salted butter cut into pieces
• 1/2 teaspoon orange zest
• 1 teaspoon vanilla extract
• 2 large eggs room temperature
• 2/3 cup whole milk lukewarm
• vegetable oil for frying
• Pastry cream recipe to follow

Pastry Cream

• 1 cup whole milk divided
• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 5 egg yolks room temperature
• 2 1/2 tablespoons all-purpose flour
• 2/3 cups granulated sugar
• 2 tablespoons salted butter

Instructions

Pastry Cream

• In a medium saucepan, combine ½ cup milk and 1 cup heavy cream. Heat over medium heat, stirring constantly until almost boiling (4-5 minutes). When the milk begins to steam, remove from heat. Stir in vanilla extract and set aside.
• Whisk together egg yolks in a large bowl until smooth. Whisk remaining ½ cup milk into the egg yolks until combined.
• While whisking, slowly sift the flour into the egg/milk, incorporating all of the flour into a smooth mixture.
• Whisk the sugar into the egg mixture until combined.
• Add the hot milk to the egg mixture slowly, whisking constantly. I like to spoon the hot milk into the egg while whisking. Continue adding the hot milk until it has all been stirred into the egg mixture.
• Pour the mixture back into the saucepan (you can pour it through a sieve to strain out any lumps).
• Heat over medium, stirring constantly, until mixture comes to a simmer. Simmer for about one minute while mixture thickens and then remove from heat. (about 5-6 minutes total)
• Transfer pastry cream to a bowl and press a piece of plastic wrap down onto the cream to prevent a skin from forming.
• Refrigerate the pastry cream until completely cooled (2-3 hours). Meanwhile, prepare the bomboloni donuts.

For the Donuts

• Sift together the bread flour, sugar, and yeast into the bowl of a standing mixer. Add the pieces of butter, orange zest, vanilla extract, and eggs.

  With the dough hook attached, turn the mixer onto low speed and begin combining the flour mixture.
• Pour in the warmed milk while the mixer is running.

  Allow the dough hook to incorporate all of the flour mixture into the liquids until a dough forms.

  Continue mixing on low speed for about 5 minutes – until the dough forms a ball around the hook and is smooth.
• Transfer the dough to a large greased bowl and cover with plastic wrap.

  Set the dough in a warm, draft free location for 1 ½-2 hours, or until the dough has doubled in size.
• Transfer the risen dough to a lightly floured surface. Important: Add only enough flour to keep the dough from sticking to the surface and your rolling pin – excess flour will make the donuts tough.

  Roll the dough to ½” thick and cut out circles using a 3-inch round biscuit cutter.
• Arrange the donuts on a parchment lined baking sheet, leaving plenty of room between each donut to rise.

  Spray a sheet of plastic wrap with nonstick cooking spray and place it (oiled side down) over the donuts.
• When you have cut out all of the donuts that you can, gather the scraps of dough back into a ball and roll out again too ½” thick.

  Work the dough as little as possible. Discard any remaining scraps that you are not able to shape into donuts.
• Set the trays of donuts in a warm spot to rise for 1-2 more hours, until doubled in size and visibly puffy.
• When the rise period is almost over, begin heating the frying oil.

  Use a heavy bottomed pot (Dutch oven works well) and fill at least 4 inches deep with oil. Heat the oil until the temperature reaches and maintains 350°F.
• Place a couple donuts into the hot oil at a time and fry on each side for 2-3 minutes or until golden brown.

  Remove donuts with a slotted spoon and place on paper towels or paper bags to drain.

  While still warm, roll each donut in granulated sugar to coat completely.
• Fill a pastry bag with Italian pastry cream and fit with a piping tip with a round open end (we used one specifically for filling here, but it’s not necessary).

  Pierce the side of each donut or cut a small slit with a knife. Insert the tip of the pastry bag and fill each donut with about 2 tablespoons of pastry cream.

Video

Notes

Store in an airtight container in the refrigerator for up to 5 days.

Donuts are best within a few hours of cooking, but can be stored in an airtight container for 1-2 days.

Do not overheat the milk. It will kill the yeast. A temperature between 100-110°F is perfect.

Bomboloni dough is sticky and tender. Use as little extra flour as possible and work the dough (after the first rise) as little as possible to keep the donuts tender.

You can also refrigerate the dough overnight. Be sure that it is covered well.

Transferring the raised donuts into the hot oil is tricky. After they have risen, the dough is quite tender. If you lift the donut off of the parchment paper, it may deflate or become misshapen. The best way to combat this is to cut the parchment paper between each donut so that each donut rests on its own individual square of parchment. Lift the whole square and transfer the donut into the oil, then remove the parchment from the oil.

Maintain the oil at 350°F. If the oil isn’t hot enough, the donuts will soak up too much oil. If the oil is too hot, the donuts will cook on the outside before they cook on the inside. A dutch oven will keep the heat more steady.

 

Nutrition

Serving: 1donut | Calories: 199cal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 50mg | Sugar: 12g | Fiber: 1g | Calcium: 42mg | Iron: 1mg

Originally published March 2022, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Bomboloni Italian Donuts Recipe (Cream Filled) + Video appeared first on The Slow Roasted Italian.