Chef John's Lemon Ice
Using the classic Italian granita technique makes this an easy and refreshing summer treat. I love the contrast between that light texture and bright, vibrant flavor.
Emily's Famous Tiramisu
If you really want an all-out fancy restaurant style tiramisu with all the fixin's this is the one. People will speak of this for years to come. You can also make it in a bowl like a trifle!
Sicilian Fig Cookies
A delicious fig-filled pastry. You may substitute the figs with dried apricots or dates. Hazelnuts can also be used in place of the walnuts.
Chocolate Hazelnut Tartufo
My variation on a delicious dessert we experienced in Rome this spring. Called tartufo because it resembles a truffle.
Double Chocolate Biscotti
A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.
White Chocolate Panna Cotta with Stewed Strawberries
Gluten-free, wheat-free, soy-free, egg-free, and nut-free dessert.
Rose Galletta's Ricotta Pie
Aunt Rose's creamy custard cheese pie, enjoyed with coffee and conversation after an Italian Sunday dinner!
Fragola Pazzo (Crazy Strawberry)
This is an Italian dessert that goes great with pasta. As the name suggests, it's a crazy combination but surprisingly excellent. Someone always asks me for the recipe when I make it. Be sure to use a good quality balsamic vinegar with this dish or you will not have as good results.
This recipe calls for a batter-like dough and is baked on a pizzelle iron. Powdered sugar adds an elegant touch. In the Italian version, vanilla is replaced by anise. Chocolate may also be used.
Chef John's rich and delicious chocolate pudding delivers an intense chocolate flavor with just the right amount of sweetness in every smooth, silky bite
Italian Cream Cheese and Ricotta Cheesecake
This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.
I searched high and low for a recipe for this delicious pastry, originally prepared only for the aristocratic Renaissance set in Italy. There are only a few recipes online in English, and they assume you know quite about bit about baking or were just wrong. I've tried to simplify the process. It's a challenging recipe that requires a lot of time and some special techniques. Don't be upset if you don't get it right the first time. NOTE: The dough is a formula, so the ingredient measures are weights. It matters. The rest is less critical, so I used volumes.