‘Tis the season to eat, drink, and be merry!
For many of us, that means sweet treats for dessert.
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If you’re looking for something new, Local 4 went to the folks at Nino Salvaggio International Marketplace for some suggestions.
The store’s bakery operations manager visited our studios recently to show off the desserts you can buy at the store, and he demonstrated some of the steps for making Show-Stopping Holiday Cannoli (No Bake).
Whether you caught the show or not, Nino’s experts were nice enough to share the recipe, along with two others.
Read the recipes below if you haven’t tried the Cannoli, a Bailey’s Tiramisu, Chocolate-Dipped Bourbon Pecan Balls, or Nino’s Ultimat Strawberry Cupcake.
Show-Stopping Holiday Cannoli (No-Bake)
Ingredients to make 8-10
Shells:
• 8–10, Cannoli shells
Filling:
• 8 oz ricotta cheese (drained if watery)
• 4 oz mascarpone cheese
• ½ cup powdered sugar
• ½ tsp vanilla extract
• ¼ tsp cinnamon
• ¼ cup mini chocolate chips
• 2–3 tbsp crushed candied cranberries or dried cherries
*(Pro tip- you can save time by starting with Nino’s House made cannoli cream and just add the candied cranberries, cherries, or any of your favorites and skip to step 2).
Decorations / Garnish:
• Chopped pistachios
• Mini chocolate chips
• Powdered sugar
• Melted chocolate for drizzling
• Optional festive touches: crushed candy canes, edible gold glitter, or tiny sprinkles.
Instructions
1. Prep the Filling
• In a bowl, mix ricotta, mascarpone, powdered sugar, vanilla, cinnamon, and bourbon if using until smooth.
• Gently fold in mini chocolate chips and candied cranberries.
2. Fill the Cannoli Shells
• Transfer filling to a piping bag or zip-top bag with a corner cut off.
• Pipe the filling from both ends into the cannoli shells until fully filled.
3. Decorate the Ends
• Dip the ends of each cannoli in chopped pistachios, mini chocolate chips, or crushed candy canes for a festive look.
4. Drizzle Chocolate
• Melt a few tablespoons of chocolate with a little coconut oil or shortening until smooth.
• Using a spoon or piping bag, drizzle chocolate over the cannoli shells in a zigzag pattern.
5. Add Final Touches
• Dust lightly with powdered sugar for a snowy effect.
• Optionally, sprinkle edible gold glitter or festive sprinkles on top.
6. Chill & Serve
• Cannoli shells can get soggy, so fill them up to 1 hour before serving.
• Serve chilled or at room temperature for the best presentation.
No-Bake Bailey’s Tiramisu
Ingredients (6–8 servings)
• 1 package ladyfingers
• 1 cup Nino’s strong brewed coffee or espresso, cooled
• 1/2 cup Baileys Irish Cream
• 8 oz mascarpone cheese (or softened cream cheese)
• 1 cup cold heavy whipping cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• Unsweetened cocoa powder (for dusting)
• Optional: chocolate shavings
Instructions:
1. Mix filling: Whip heavy cream and powdered sugar to soft peaks. Fold in mascarpone and vanilla until smooth.
2. Make dip: Combine coffee and Baileys in a shallow bowl.
3. Dip & layer: Quickly dip ladyfingers (don’t soak) and line them in a dish.
4. Spread: Add half the mascarpone cream.
5. Repeat: Add another layer of dipped ladyfingers and cream.
6. Finish: Dust heavily with cocoa powder and add chocolate shavings.
Cannoli Shell Option:
Yes — you can pipe this filling directly into cannoli shells for a handheld Baileys tiramisu twist. Just skip the ladyfingers and use the cream as filling.
Chocolate-Dipped Bourbon Pecan Balls
Ingredients
Filling:
• 1 cup finely chopped pecans
• 1 cup vanilla wafer crumbs (or graham crackers)
• 1 cup powdered sugar
• 2 tbsp cocoa powder
• 2–3 tbsp bourbon
• 2 tbsp corn syrup or honey
• 1 tsp vanilla extract
Coating & Garnish:
• 8–10 oz dark or semi-sweet chocolate chips (or melting wafers)
• 2 tsp coconut oil or vegetable shortening (for silky chocolate)
• Whole pecan halves (for garnish)
Instructions:
1. Make the dough: Mix pecans, wafer crumbs, powdered sugar, and cocoa. Stir in bourbon, corn syrup, and vanilla until thick.
2. Roll & chill: Roll into 1-inch balls and refrigerate for 1 hour (or freeze 20 minutes).
3. Melt chocolate: Melt chocolate + coconut oil in 30-second microwave bursts, stirring between.
4. Dip: Use a fork or skewer to dip each ball in chocolate. Let excess drip off.
5. Garnish immediately: While the chocolate is still wet, gently press one pecan half on top.
6. Set: Place on parchment paper and let the chocolate harden at room temp or in the fridge.
Nino’s Ultimate Strawberry Cupcake
Ingredients
• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3–4 cups powdered sugar
• 2–3 tbsp heavy cream
• 2–3 tbsp Torani Strawberry Syrup
• Pinch of salt
Instructions:
1. Beat cream cheese and butter until smooth.
2. Add powdered sugar slowly.
3. Mix in cream and Torani syrup.
4. Beat until fluffy and pipeable.
Garnish
• Fresh whole strawberries (tops ON)
• Marzetti Strawberry Glaze
Assembly:
1. Core a small hole in the center of each Nino’s muffin (optional for extra frosting).
2. Beat butter until pale and fluffy (2–3 minutes).
3. Add powdered sugar slowly.
4. Mix in cream and Torani strawberry syrup.
5. Beat until light, pink, and pipeable.
6. Dip fresh strawberries into Marzetti glaze.
7. Pipe frosting high on muffins and top with one glazed strawberry.
Garnish Step: Dip whole strawberries in Marzetti Strawberry Glaze and crown each frosted muffin.
Finally-- if you want to know more about Nino Salvaggio International Marketplace, here’s the link: www.ninosalvaggio.com