Cannoli cream
1 pound fresh ricotta
2/3 cup powdered sugar, plus more for decoration
1 tablespoon Grand Marnier(optional)
1ounce unsweetened chocolate or 3 tablespoons bittersweet chips
2 tablespoons candied orange rind
2 tablespoons pistachios

* Prepare fresh ricotta - drain at least 12 hours, wrap and refrigerate
* Prepare cream - whip ricotta with wisk of electric mixer till smooth;
* Whip in 2/3 cup powdered sugar and Grand Marnier
* Chop chocolate into course bits, chop candied peel and pistachios, fold chopped pieces into cream and refrigerate till you fill shells
*Serve

Cookie crumble (Served with expresso aat Matta Donna)

2 tablespoons soft butter for pans
6 ounces whole almonds toasted
1 cup all-purpose flour
1 cup scant sugar
1/4 teaspoon salt
3 large egg yolks
6 tablespoons heavy cream

* Preheat oven to 350 degrees
* Butter bottom of springform pan
* Chop almonds
* Stir flour sugar salt together toss in almonds
* Beat egg yolks briefly, drizzle over dry ingredients toss with fork
* Drizzle cream by tablespoons tossing to moisten nut mixture
* Pour into buttered pan
* Spread and press covering bottom of pan.
* Bake about 25 minutes
* Cool, break into pieces and serve with espresso