This classic Italian dessert is made with sponge fingers (also known as ladyfingers or boudoir biscuits) and mascarpone cheese. It can be made in a trifle bowl or a spring form cake tin.
This is a great tasting, easy, homemade tiramisu dessert with a layer of chocolate - it's quick, easy and hassle free.
A wonderful Italian recipe, originating from Sicily. Fried pastry tubes are filled with a mixture of ricotta cheese, sugar, mixed peel and chocolate. Serve as a dessert, snack, with a glass of wine or a cup of tea or coffee.
The perfect creamy filled Italian pastry. Cannoli shells are deep fried until golden and crisp, cooled and filled with a creamy mixture of ricotta cheese, sugar, vanilla, plain chocolate and mixed peel.
A delicious layered sponge cake, moistened with rum syrup and layered with ricotta cheese, mixed cut peel and dark chocolate. Serve for dessert, afternoon tea or as a snack.
Ricotta is beaten with icing sugar, cinnamon, vanilla, plain chocolate and mixed peel. It's the perfect filling to be used in cassata Siciliana cake, cannoli or with fresh fruit.
These Italian biscuits are buttery, nutty and chocolatey. The classic combination of chocolate and hazelnuts are brought together in this recipe. A pizzelle iron is required to make these.
Wow your guests with this simple, yet delectable chocolate cake. It's rich, chocolately and truly delicious. Chocolate sponge cake is topped with a chocolate frosting. Perfect for dinner parties, afternoon tea or even for birthdays. Serve with fresh berries, if desired.
This twist on the classic Italian cake contains no alcohol or coffee. Sponge fingers are dipped in a sugar water, then layered with a mascarpone cream and grated chocolate.
These crunchy morsels are perfect for dunking into coffee or dessert wine. They are flavoured with dark chocolate chips and almonds. A wonderful treat anytime of the day.
The classic Italian florentine biscuit gets a makeover with candied orange peel and almonds set in creamy caramel discs, then coated on the bottom with plain chocolate.
A deliciously indulgent cake, which originates from Italy. Layers of sponge are brushed with orange liqueur, filled with a chocolate-mixed peel ricotta and topped with a chocolate icing. Perfect for everyday snacking and special occasions.
Pistachios and white chocolate make a good match. And indeed this cake turned out a very interesting one.
A delicious Italian-inspired pastry. Cannoli shells are filled with a delectable mixture of ricotta cheese, sugar, almonds, chocolate and amaretto. Serve as a snack, dessert, with wine or a cup of tea or coffee.
This recipe will show you how to make fresh cannoli from scratch. Cannoli pastry shells are deep-fried until crisp, cooled and filled with a creamy mixture of ricotta cheese, chocolate and cut mixed peel.
A popular pastry that can be found in the cuisine throughout the Italian peninsula is the zeppole. Other names it has include 'St. Joseph's Day Cake', 'sfinge', and 'Bigne di S. Giuseppe', a name particular to Rome. The zeppole is also found in Sicily and the island of Malta. It is a doughnut; a light, deep-fried ball of dough that is topped with powdered sugar and often filled with either custard, jelly, a butter-honey mixture or a pastry cream done in cannoli.
A chocolately twist on the classic Italian dunking biscuit. These chocolate biscotti are graced with dark chocolate chips, coffee and walnuts.
A delectable and stunning looking desert which is a great end to a Italian themed menu. Serve with a colorful fruit coulis and fresh fruit. Allow at least 5 hours for chilling.
This recipe takes some time and quite a few baking trays, but it's well worth it. It makes plenty so you can give away as gifts with good coffee beans.
This delectable version of the popular Italian dessert includes the traditional sponge biscuits soaked in coffee and liqueur for the base, but rather than a rich topping there is a light and creamy mixture of sweetened ricotta cheese and Greek-style yogurt. A sprinkling of grated dark chocolate is the finishing touch.