Cannoli Tiramisu

• 2 large containers premade cannoli filling

• 2 packages (approx. 12 oz total) Stella D’oro Margherite cookies

• 1.5 cups strong espresso, cooled to room temperature

• Cocoa powder for dusting the top

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1. Prep the espresso soak

a. Brew espresso and pour into a shallow bowl, allow to cool

2. Soak and layer the cookies

a. Dip each Stella D’oro Margherite cookie into the espresso mixture for about 3 to 4 seconds per side. You want them to absorb flavor, but not completely fall apart. Arrange them in a single, tight layer at the bottom of an 8x8 or 9x9-inch baking dish. You can break a few cookies in half to fill any large gaps.

3. Spread the cannoli cream

a. Carefully spread half of your cannoli filling over the soaked cookie layer. Smooth it out with the back of a spoon or an offset spatula.

4. Repeat and top

a. Create a second layer of espresso-dipped Margherite cookies over the cream. Top with the remaining cannoli filling. Smooth the top layer neatly.

5. Chill and set

a. Minimum 4 hours

b. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is best. This crucial resting time allows the sturdy Margherite cookies to fully absorb the liquid and soften into a perfect, sliceable cake texture.

6. The Finishing Touch

a. Right before serving, dust the top generously with cocoa powder

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