Three Italian Desserts Recipes
THREE ITALIAN DESSERTS
Steps:
- Place one scoop of ice cream in a glass dish and drown the ice cream in espresso. Add a generous splash of Frangelico and scatter shavings of dark chocolate over the top. Sprinkle 1 tablespoon of the hazelnuts over the chocolate and garnish with a Biscotti. Serve immediately.
- Place a thick slice of cake on a dessert plate and drizzle generously with Amaretto. Place a scoop of ice cream on top of the cake and sprinkle the almonds over the ice cream. Serve immediately.
- Pour the Vin Santo in a glass placed in the middle of a large serving plate. Arrange the Biscotti, Clementines and caramels decoratively around the glass.
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2017-05-03 2 Classic Italian Dessert Recipes From Our Test Kitchen. Easy Tiramisu Recipe Yields: 9 servings Preparation Time: 30 min Chilling Time: 4 hr Cooking Time: 10 min Cooking Vessel Size: 9x9-inch baking dish Ingredients 6 egg yolks 1 cup sugar 1/4 cup sweet Marsala 1 3/4 cup mascarpone cheese, room temperature 1 3/4 cup heaving whipping cream 2 ounces packages of Italian …
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2021-05-15 Italian Desserts from Cookies to Pastries and everything in between. You are going to love these Italian Dessert recipes from cookies, cakes, Creams, Pies and Tarts. Snacks and fancy desserts. Something for everyone. Enjoy! Italian Desserts – Cookie Recipes Italian Cookies are made with simple ingredients from almonds to wine. Sometimes an Italian …
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- Cannoli Recipe. Found at Pies And Tacos. The cannolo is a typical Sicilian sweet, and one dessert which I eat almost every Sunday afternoon. It is usually seasoned with ricotta, a cheese that can be salty OR sweet.
- Italian Cream Puffs With Custard Filling. Found at Eats Well With Others. Typical dessert for the feast of Saint Joseph. It’s so good, you’ll eat more than one, for sure.
- Tiramisu. Found at The Bella Vita. This dessert has been made by me plenty of times. Who doesn’t love tiramisu? It’s enriched with dark chocolate! Creamy and crunchy with every bite!
- Sicilian Almond Cookie. Found at Philoso Kitchen. These cookies remind me of my childhood. So many times my dad would come home after work with these delicious biscuits.
- Raspberry Tiramisu. Found at Yummy Addiction. Here is another version of this delicious Italian dessert.
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- Tiramisù (Veneto) Tiramisu. by Sally Abé. Probably the most famous of all Italian desserts, Tiramisù is a powerful layering of coffee-soaked savoiardi (sponge finger biscuits) and a rich cream made with mascarpone cheese, eggs and sugar, sometimes spiced up with a drop of liqueur.
- Bônet (Piedmont) Eggs, sugar, milk, cocoa, spirit (originally the local Fernet, a digestive bitter herbal liqueur, but today usually rum or Cognac), amaretto biscuits and sometimes hazelnuts are the ingredients of this typical, custard-like dessert from Piedmont.
- Sbrisolona (Lombardy) The funny name of this simple yet irresistible cake means ‘crumbly’ and refers to its extreme flakiness. Originally from Mantua, the town once ruled by the Gonzaga family in the seventeenth century, it was a humble recipe made of common local ingredients: corn flour, coarsely chopped hazelnuts and lard.
- Torta Barozzi (Emilia-Romagna) This lavish ‘black cake’ (as it was originally called before being officially named after the famous local architect Jacopo Barozzi in 1907) is made of almonds, peanuts, coffee and dark chocolate.
- Budino di riso (Tuscany) Torta di riso (o degli Addobbi) by Filippo Trapella. A curious hybrid of a tart and a custard, these sweet bites are usually eaten in Tuscany for breakfast or as a tasty snack.
- Zuppa Inglese (Central Italy) How is it that one of the most traditional Italian homely desserts – widespread in all the central regions of the country (yet hard to find on restaurant menus these days) – is named after England?
- Crostata ricotta e visciole. A typical recipe of the Roman Jewishtradition, this tart is as simple as it is scrumptious. Its origin dates back to the eighteenth century, when a papal decree forbid Jewish people to sell dairy products to Christians.
- Babà (Naples) This tall, soft and airy version of a sponge cake, either baked in the traditional ring-shaped mould or in an individual portion with its peculiar mushroom shape and soaked with syrup or rum, brings the art of rising to the extreme.
- Sfogliatelle (Naples) Sfogliatelle. by Salvatore Elefante. Naples might be famous for being the birthplace of pizza, but it has a long history of creating incredible confectionery.
- Pasticciotto leccese (Puglia) A crumbly oval crust – originally made with lard, now often replaced by butter –holds a scrumptious filling made of crema pasticciera (egg custard) and sometimes preserved sour cherries.
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