6 egg yolks
1/2 cup white sugar
2 teaspoons vanilla extract
2 cups mascarpone cheese
24 ladyfingers
2 cups brewed coffee
1 tablespoon cocoa powder


In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow and very fluffy. Fold mascarpone into yolk mixture. Set aside.
Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 10×10 inch dish.
Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone.
Cover and chill 1 hour. Sprinkle with cocoa just before serving.


Stuffed Shells

Image result for stuffed shells


  • 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
  • 2 tablespoons olive oil, plus extra for greasing baking sheet
  • 1 medium onion, diced
  • 2 teaspoons dried crushed red pepper flakes
  • 2 garlic cloves, minced
  • 2 cups pizza sauce (I used homemade, but you can certainly use store bought)
  • 15 oz tomato sauce
  • 6 oz tomato paste
  • 30 oz part-skim ricotta cheese
  • 1 1/3 cups grated Parmesan cheese
  • 4 large egg yolks
  • 3 tablespoons chopped fresh parsley (or 1.5 tsp dried)
  • 3 tablespoon chopped fresh basil (or 1.5 tsp dried)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup shredded mozzarella cheese


Lightly oil a 9×13 inch baking dish and set aside. Lightly oil the baking sheet and set aside.

Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 5 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don’t stick together and allow to cool.

Heat the oil in a medium saucepan over medium heat. Add the diced onion and saute until translucent and tender, about 5 minutes. Add the red pepper flakes and stir. Add the garlic and saute until tender, about 1 minute. Add the pizza sauce, tomato sauce, and tomato paste. Bring the sauce to a simmer, stirring often.

In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, salt, and pepper. Set aside.

Preheat the oven to 350 degrees F.

Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.

Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes. Remove from oven and allow to rest 5-10 minutes before serving.


The tiramisu was one of the best desserts I have ever had. It had a lot of flavor and a good texture. It was not very difficult to make and took little to no effort. The process of cooking it was a little on the stinky side of things for some reason. Overall i enjoyed it and even took some home! The stuffed shells were decent, but not the best. they were a little dry. I also think they could have been a little more flavor full. I only got one because my teacher forgot about me but that’s okay. The cooking process for the stuffed shells was a little more difficult than the tiramisu but neither were particularly hard. It was a good meal overall, I recommend to all who enjoy a simple/good dinner.