Desserts

12 recipes

Cannoli Siciliani

Ricotta is drained in muslin for at least 4 hours (overnight ideal) to lose the wet whey. A pastry dough of plain flour, sugar, cocoa, cinnamon, Marsala, vinegar, butter and egg yolk is mixed, kneaded smooth, rested for 30 minutes, then rolled out very thin (pasta-thin). Discs (12 cm) cut; wrapped around oiled metal cannoli forms; egg-wash sealed; deep-fried at 180°C for 90 seconds until amber and crackling. Cooled, the shells lift off the moulds. The drained ricotta sweetens with icing sugar, vanilla and orange zest; chocolate chips and chopped candied peel fold through. Piped into the shells at the moment of serving; ends dipped in chopped pistachio or chocolate; dusted with icing sugar.

5 hours 45 minutes Serves8

Chocolate Biscotti Cake

An elegant no-bake chocolate cake featuring crushed biscotti and ground almonds bound with melted chocolate and topped with a glossy chocolate syrup, creating an intensely flavored, sophisticated dessert with interesting texture and depth. This contemporary creation combines Italian biscotti with chocolate to create something both familiar and novel.

10 minutes Serves8

Cinnamon Ice Cream

A warm and aromatic ice cream infused with the sweet spice of cinnamon, creating a sophisticated frozen dessert with a distinctive flavor that bridges the gap between elegant and comforting. The exotic spice complemented by rich cream makes this an excellent accompaniment to apple desserts, pumpkin dishes, and warm spiced cakes.

40 minutes Serves8

Fig and Honey Panna Cotta

An elegant pannacotta infused with vanilla and sweetened with honey rather than sugar, studded with fresh fig slices visible through the creamy custard in its serving vessel. This refined Italian dessert celebrates the delicate tartness of figs paired with the subtle, complex sweetness of honey rather than refined sugar.

10 minutes Serves6

Half-Moon Shaped Sweet Pasta Filled with Candied Fruit

A festive Neapolitan specialty of delicate fried pasta half-moons filled with sweet ricotta, candied fruit, and almonds. These charming little pastries epitomize Italian Easter celebrations and can be served either as an elegant petit four or a light dessert, dusted generously with powdered sugar for a snow-like finish.

10 minutes Serves6-8

Lavender Ice Cream

A delicate and fragrant ice cream infused with the gentle floral notes of culinary lavender, creating a sophisticated frozen dessert that evokes summer gardens and elegance. This refined ice cream deserves serving on its own or alongside light fruit desserts where its subtle perfume won't compete with other flavors.

40 minutes Serves20

Mascarpone with Dates and Candied Peel

An elegant and simple Italian dessert of candied fruit and dates folded into luxurious mascarpone cream, shaped into a quenelle and served with crème anglaise and candied fruit garnish. This sophisticated yet straightforward dessert celebrates the natural sweetness of dates and the richness of mascarpone without unnecessary complication.

15 minutes Serves4

Panna Cotta

Powdered gelatin blooms in cold milk 5 minutes. Double cream, the remaining milk, sugar and a vanilla pod (split and scraped) heat gently to just under a simmer, never to a boil. Off heat, the bloomed gelatin stirs in until dissolved. The mixture strains through a sieve into 6 small ramekins or dariole moulds. Refrigerated for 4-6 hours (ideally overnight) until set. To serve: briefly dip each mould in hot water; invert onto a plate; spoon over the berry compote.

6 hours 18 minutes Serves6

Stem Ginger Ice Cream

A sophisticated ice cream infused with the warm spice and slight heat of stem ginger, balanced with the tropical sweetness of desiccated coconut. This bold-flavored frozen dessert creates an exciting flavor profile that stands on its own and provides an exotic accompaniment to warm cakes and caramelized fruit desserts.

20 minutes Serves8

Tiramisù

Egg yolks whisk with sugar over hot water (zabaglione method, gentle heat) until pale and thick. Off heat, mascarpone whisks in to a smooth thick cream. Whipped egg whites fold through to lighten. Strong espresso is brewed and cooled; Marsala (or rum) stirs in. Savoiardi (lady fingers) get dipped briefly in the coffee, 2 seconds maximum per side, and lined up in the dish. Half the mascarpone cream goes on; cocoa-dust between layers. A second layer of dipped savoiardi; remaining cream on top. Heavy cocoa dusting. Refrigerated overnight; the savoiardi soften and the layers set.

30 minutes Serves8

Tiramisu with Amaretto and Cream

The iconic Italian dessert of coffee-soaked Savoiardi biscuits layered with a light mascarpone cream enriched with whipped cream and Amaretto liqueur, finished with a dusting of cocoa powder. This no-bake elegant dessert delivers coffee flavor, textural contrast, and the satisfaction of an assembled-to-order presentation rather than baked creation.

10 minutes Serves4

Vanilla Ice Cream

Classic vanilla ice cream with a luxurious, creamy texture enriched with double cream, creating a silky and rich frozen dessert that is pure indulgence. This timeless favorite serves as both a standalone dessert and the perfect accompaniment to warm pies, cakes, and compotes.

40 minutes Serves8