Italian Dessert Recipes
Subscribe
Italian Dessert Recipes
Is there anything more delectable after a traditional Italian meal than dessert ala Italia? Italian dessert recipes are as varied as they are delicious. Depending upon region, Italian desserts may include Tiramisu, that all-time favorite internationally, cenci, a delicate Piedmontese almond cookie, zabaglione, a delicate custardy pudding or sfogliatelle, a flaky crusted filled delicacy, panacotta, a rich sweet cheese-flavored trifle and the ever-popular cannoli.
Many Italian desserts accent figs, brandied cherries, such as in certain cassata recipes and peaches in a delicate liqueur.
Tiramisu, which is interpreted to mean, Pick Me Up, is traditionally a mid-morning Italian dessert. Italians generally partake of espresso and a light dessert cookie such as biscotti, a twice-baked cookie made from a sticky dough, rolled into log-shapes for the first baking. Then, sliced and baked through a second time till golden. Amaretti are almond flavored cookies similar to sugar cookies in size and shape.
Here is a very simple Italian dessert recipe for Tiramisu. For Tiramisu, you will need a 9-inch spring form pan.
Ingredients:
1 lb. of mascarpone cheese
1 egg well beaten
2/3 cup sugar (adjust sweetness as preferred) (Use anisette sugar as a substitute for extra flavor)
1 1/2 cup of biscotti or amaretti crumbled
1 tablespoon of butter melted
1/4 teaspoon of lemon rind grated finely
1/8 cup espresso cooled
1/8 cup anisette
1/4 cup pignoli nuts
Dusting of rich cocoa
In a small bowl, blend melted butter and crumbled biscotti or amaretti. Line springform pan with crumbs making certain bottom and sides are fully covered. Mix together espresso and anisette. Brush surface of crumbs lightly with mixture. Do not soak.
In a large bowl, add mascarpone cheese, egg, sugar and lemon rind. Beat at low speed until sugar is fully dissolved and consistency is like pudding.
Pour pudding mixture into springform pan and refrigerate until set firmly. Sprinkle top with pignoli nuts. Dust with cocoa before serving.
Another Italian dessert recipe that's a real crowd-pleaser is Lemon Fig Tarte. You will need a fluted edge tart pan.
For pastry: 2 cups sifted flour, 1 teaspoon salt, 1/2 cup shortening, 1 egg, 1 tablespoon red wine vinegar. In a large bowl, combine flour, salt and shortening. Blend until crumbly. In a small bowl, whisk egg and vinegar until well blended. Add to flour mixture. Blend until flour mixture forms a ball. On a floured surface, roll dough into a 9-1/4 inch diameter. Place in pan. Cut excess dough at rim of pan. Place pie weights in center of dough to prevent bubbling. Bake at 375 degrees until a light golden color. Remove from oven and allow to cool.
For filling: 2 1/2 cups Smyrna figs or substitute chopped finely. 2/3 cups superfine sugar. 1 tablespoon finely grated lemon rind. 1/4 cup fresh lemon juice. 1 egg well beaten. 1/2 cup Amaretto liqueur. 1/2 cup pignoli nuts. 2 tablespoons melted butter. 1/4 teaspoon cornstarch. Blend all ingredients by hand. Pour into cooled tart shell. Bake until figs are bubbly. Remove from oven and sprinkle with pignoli nuts.
Easy Dessert Recipe Panettone Berry
For more dessert recipes please subcribe
Easy Dessert Recipe - Bauli Panettone Berry Trifle - 10 Minute Quick Italian Dessert Ideas.
Sometimes it's a race getting dessert on the table. Chef Luca Manfe shares his quick and easy recipes that will beat the clock and allow you to make a homemade dessert in 10 minutes, or less.
This is an Italian take on the trifle using Bauli Panettone. For more about Bauli Panettone Di Milano, click here:
It’s time to make dessert the Italian way with Bauli.
Panettone Trifle Recipe
Ingredients for the Bauli Panettone Berry Trifle:
1 Panettone
2 cups of Raspberries Berries (red fruit)
1 cup of sugar
4 tbsp Marsala
1 cup Mascarpone
2 cups Custard cream
2 tsp Vanilla extract
2 cups Fresh cream
Directions:
Cut the Panettone cake into slices eliminating all of the upper crust.
Then cut into cubes and place the cut Panettone in glasses.
Pour the raspberries or red fruits into a bowl then marinate with lemon juice, 250 ml sugar and 4 tbsp Marsala wine in a saucepan.
First cook over medium heat until the sugar is dissolved.
Add the Marsala and remove from heat to cool.
Whisk the 250 ml mascarpone cheese until creamy then gradually add in the 500 ml cream and 2 tsp vanilla extract, stirring constantly to properly combine all the ingredients.
Whip cream in so that it is soft.
Dial the trifle lays flat on the bottom of the cup a layer of cake followed by a layer of red fruits and a layer of mascarpone cream.
Finish with whipped cream and add some red fruit.
Put the trifle in the refrigerator for at least an hour.
After one hour, it will be ready to serve.
Ingredients for the Mascarpone Cream:
1 cup chilled whipping cream
1/2 cup mascarpone cheese
1/4 cup sugar
1/2 teaspoon vanilla
1/2 cup milk
Directions:
In a stand mixer combine mascarpone, heavy cream, sugar and vanilla in a large metal bowl.
With an electric mixer on high, beat until the mascarpone cream starts to seize and thicken.
Turn mixer speed to low and slowly drizzle in milk, beating until well combined.
Keep in a sealed container in the refrigerator for up to a week.
Chef Anthony Telford: Alcoholic Panettone
Chef Anthony Telford, on Channel Ten’s 9AM with David & Kim, bakes a panettone filled with ice cream, soaked in limoncello, and drizzled with chocolate sauce.
How to make the sweet dessert panettone
Culinary adventurist, Christian Pritchard shares his tips for the perfect panettone this holiday season!!
TORTA DI PANDORO CON CREMA ALLA CURCUMA - pandoro cake
La torta di pandoro con crema alla curcuma è un goloso ed innovativo modo per consumare eventuale Pandoro (oppure panettone) che avete ancora in casa. Otterrete una torta morbida, facile e veloce da preparare e presentare a fine pasto. Considerate anche le lunghe scadenze di pandoro e panettone potete anche decidere di conservare questa ricetta per sfruttarla in occasioni di feste in un prossimo futuro. Come si può notare dal taglio della torta, il dolce è morbido e bagnato perfettamente. Abbiamo scelto di farcire con una crema alla curcuma per realizzare un dolce diverso,ma potete anche farcire con altra crema a vostro gusto. Stesso discorso vale per la decorazione finale. Noi abbiamo scelto dei canditi ma potete anche optare per scaglie di cioccolato, mandorle o nocciole ecc... Vi piace la nostra idea? Fatecelo sapere in un commento
INGREDIENTI
2 bicchieri di latte (400 ml)
1 radice di curcuma
2 tuorli
50 gr zucchero
35 gr farina 00
Pandoro
Amarene + sciroppo q.b.
zucchero a velo
bagna alchermes
cedro candito
rosa di ostia
---------------------------------
♥ Iscriviti al canale
-------------------------------------------------------------------------------------
Siamo anche su
♥ Facebook
♥ Twitter
♥ Instagram
Scopri tutte le nostre ricette
♥ Sito web
------------------------------------------------------------------------------------
Pandoro cake with turmeric cream is a delicious and innovative way to consume any Pandoro (or panettone) that you still have at home. You will get a soft cake, easy and quick to prepare and present at the end of the meal. Consider also the long maturities of pandoro and panettone you can also decide to keep this recipe to exploit it on festive occasions in the near future. As can be seen from the cut of the cake, the cake is soft and perfectly wet. We have chosen to fill with a turmeric cream to make a different dessert, but you can also fill with other cream to your taste. Same goes for the final decoration. We have chosen candied fruit but you can also opt for chocolate chips, almonds or hazelnuts etc ... Do you like our idea? Let us know in a comment
INGREDIENTS
2 glasses of milk (400 ml)
1 turmeric root
2 yolks
50 gr sugar
35 gr 00 flour
Pandoro
Black cherries + syrup to taste
icing sugar
bagna alchermes
candied citron
pink of ostia
---------------------------------
♥ Subscribe to the channel
-------------------------------------------------- -----------------------------------
We are also on
♥ Facebook
♥ Twitter
♥ Instagram
Discover all our recipes on
♥ Website
-------------------------------------------------- ----------------------------------
Pandoro-Torte mit Kurkuma-Creme ist eine köstliche und innovative Art, Pandoro (oder Panettone) zu konsumieren, die Sie noch zu Hause haben. Sie erhalten einen weichen Kuchen, der am Ende des Essens einfach und schnell zubereitet und präsentiert werden kann. Berücksichtigen Sie auch die langen Reifezeiten von Pandoro und Panettone. Sie können sich auch dazu entschließen, dieses Rezept beizubehalten, um es in naher Zukunft zu festlichen Anlässen zu verwenden. Wie aus dem Schnitt des Kuchens ersichtlich ist, ist der Kuchen weich und perfekt nass. Wir haben uns entschieden, eine Kurkumacreme zu verwenden, um ein anderes Dessert zuzubereiten. Sie können aber auch andere Cremes nach Ihrem Geschmack verwenden. Gleiches gilt für die endgültige Dekoration. Wir haben kandierte Früchte ausgewählt, aber Sie können sich auch für Schokoladenstückchen, Mandeln oder Haselnüsse entscheiden. Gefällt Ihnen unsere Idee? Lass es uns in einem Kommentar wissen
ZUTATEN
2 Gläser Milch (400 ml)
1 Kurkuma-Wurzel
2 Eigelb
50 gr Zucker
35 gr 00 Mehl
Pandoro
Schwarzkirschen + Sirup nach Geschmack
Puderzucker
bagna alchermes
kandierte Zeder
rosa von ostia
---------------------------------
♥ Abonniere den Channel
-------------------------------------------------- -----------------------------------
Wir sind auch dabei
♥ Facebook
♥ Twitter
♥ Instagram
♥ Website
-------------------------------------------------- ----------------------------------
ALTRE RICETTE DI TORTA CON CREMA
TORTA SFOGLIATA DI MELE E CREMA VELOCISSIMA
TORTA DI RICOTTA E BUDINO - Kasekuchen ricetta torta al formaggio tedesca
SBRICIOLATA DI MELE E CREMA PASTICCERA
#tortadipandoro #tortapandoro #pandoro
CHARLOTTE DI PANDORO, torta di pandoro cremosa, pandoro ripieno, torta cremosa
#videoricetteinsieme #torta #ricottaecioccolato
Con un semplice pandoro abbiamo creato una torta cremosa e gustosa che piacerà a tutti.