Is there anything more delicious after a traditional Italian meal than an Italian dessert? Italian dessert recipes are as varied as they are delicious. Depending on the region, Italian desserts can include tiramisu, an international favorite, cenci, a Piedmontese biscuit thick with almonds, zabaglione, a thick cream pudding or sfogliatelle, a savory filling, panacotta, A little cheese is delicious. Cannoli is always popular.
Many Italian desserts emphasize figs, cherries and brandy, as in some cassata recipes, and peaches and liqueurs. Tiramisu, which translates to “Pick Me Up”, is a traditional Italian morning dessert. Italians often eat espresso and hot biscuits like biscotti, biscuits made from dough that is baked twice, turned into a log for the first bread. Then, sliced and cook the second time until brown. Amaretti are almond flavored cookies similar to sugar cookies in size and shape. This is an italian dessert recipe for Tiramisu. For the tiramisu, you’ll need a 9-inch springform pan. Efrata:
1 lb mascarpone cheese
1 egg well beaten
2/3 cup sugar (adjust to taste) (substitute anisette sugar for sweet)
1 1/2 cups crumbled biscotti or amaretti
1 tablespoon melted butter
1/4 teaspoon finely grated lemon zest
1/8 cup chilled espresso
1/8 cup anisette
1/4 cup pignoli nuts
Rich cocoa powder
In a small bowl, combine the melted butter and crumbled biscotti or amaretti. Place the springform pan on the cake making sure the bottom and sides are completely covered. Mix espresso and anisette. Gently brush the surface of the bread with the mixture. Do not use water. In a large bowl, add the mascarpone cheese, eggs, sugar and lemon zest. Beat on low speed until the sugar is completely dissolved and the consistency is pudding-like. Pour the pudding mixture into a springform pan and refrigerate until firm. Sprinkle the top with the pignoli seeds. Drizzle with cocoa before serving.
Another Italian dessert recipe that everyone will love is Lemon Fig Pie. You will need a non-stick pie pan.
For bread: 2 cups flour, 1 teaspoon salt, 1/2 cup shortening, 1 egg, 1 tablespoon red wine vinegar. In a large bowl, combine flour, salt and shortening. Mix until crumbly. In a small bowl, whisk the eggs and wine until well combined. Add to the flour mixture. Mix until the flour mixture forms a ball. On a floured surface, roll out the dough to a 9-1/4 inch diameter. Add to the mold. Cut the excess dough on the edge of the mold. Place the breadcrumbs in the middle of the dough to avoid bubbles. Bake at 375 degrees until lightly golden. Remove from oven to cool.
For garnish: 2 1/2 cups finely chopped Smyrna figs or substitute. 2/3 iko superfine sugar. 1 tablespoon finely grated lemon zest. 1/4 cup fresh lemon juice. 1 egg well beaten. 1/2 cup Amaretto wine. 1/2 cup pignoli nuts. 2 tablespoons melted butter. 1/4 teaspoon cornstarch. Mix everything by hand. Pour into a nice pie shell. Cook until the figs pop. Remove from oven and sprinkle with pignoli seeds.