Dessert, Italian Recipes

In the way the Italians make it is fast and easy try it !!!!

Tiramisu made with mascarpone blended with cottage cheese for a lighter, less heavy filling. Coffee-soaked ladyfingers, a cloud of whipped egg whites, and a dusting of cocoa, with no baking required.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Delicate Italian dessert crepes filled with sweetened ricotta and fresh strawberries. Elegant rolled crepes dusted with powdered sugar, perfect for special breakfasts or desserts.

Italian pound cake split into three layers and filled with sweetened ricotta and strawberries or grated chocolate, then iced with a coffee-spiked chocolate ganache.

Traditional Italian anise pizzelle cookies pressed on a pizzelle iron with orange and lemon zest. A huge batch recipe that makes up to 20 dozen crisp, lacy waffle cookies.

Classic Italian cannoli filling with ricotta, powdered sugar, vanilla, citron, candied orange peel, and chocolate chunks. Process smooth and pipe into cannoli shells for an authentic Sicilian treat.

Authentic Italian tiramisu with cooked zabaglione, mascarpone, and brandy-coffee soaked ladyfingers in two layers. Topped with whipped cream, cocoa, and grated chocolate. The traditional method, no shortcuts.

Classic Italian pizzelle cookies flavored with anise and vanilla, pressed thin and crisp in a pizzelle iron. A simple batter that refrigerates well for baking anytime.

Lemon cake mix topped with a sweet ricotta and cinnamon spread that tastes just like cannoli filling. All the Italian bakery flavor with a fraction of the fuss. Dot with cherries for a festive finish.

Classic Italian ricotta cheesecake with a buttery shortcrust base and a light, airy filling studded with candied fruit. Torta di ricotta is lighter and more delicate than American cheesecake, baked low and slow until just set.

Chocolate terrine with cream cheese, milk chocolate, and a hint of amaretto. No baking required. Just chill, slice, and serve this silky make-ahead dessert for 10.

Change the look of biscotti with this tasty version that will satisfy anyone's sweet tooth.

This cheesecake is different from the classic rich cheesecake, it is much lighter, and the ricotta cheese gives the creamy and light taste, the zests from the oranges and lemons make the cheesecake taste so refreshing.

Italian dome cake with amaretto-soaked sponge and whipped cream filling studded with toasted hazelnuts, almonds, and chocolate. No-bake showstopper.

Aunt Catherine's Italian Cookies: a heirloom cookie with almond extract, cinnamon, and chopped nuts, finished in pastel-colored powdered sugar icing. Stores for months in tins.