Cannoli and ciramisu are recipes for popular Italian pastries. The cannoli recipe, from All Recipes, yields 12 servings, while the tiramisu recipe, by Giada De Laurentiis yields 6 servings.
For the cannoli recipe, stir 1 pint of ricotta cheese and 1 cup of confectioner's sugar until combined. Add 1/2 cup of blanched and slivered almonds, 1/3 cup of mini semisweet chocolate chips, and 1 tablespoon of amaretto liqueur. Pipe this mixture into 12 cannoli shells, filling them from the center out.
Sprinkle individual plates some powdered sugar and cocoa powder. Place the cannoli on top, and garnish each with a maraschino cherry.
For the tiramisu recipe, whisk 6 egg yolks and 3 tablespoons of sugar with an electric mixer. After about 5 minutes, when the mixture is thick and pale, mix in 1 pound of mascarpone cheese until smooth. Next, combine 1 tablespoon of espresso in the mix.
In a small shallow dish, pour in 1 1/2 cups of cooled strong espresso, minus the tablespoon previously used. Add in 2 teaspoons of dark rum. Individually dip 24 ladyfingers into the espresso for five seconds then place them on the bottom of a 13-by-9 inch baking dish. Spread 1/2 of the mascarpone mixture evenly over the ladyfingers. Arrange another layer of ladyfingers on top, then spread on the rest of the mascarpone mixture. Refrigerate for at least 2 hours, and sprinkle with chocolate shavings before serving.