Dolci di Cucchiaio, meaning spoon desserts, is a collective term for puddings, gelatins, custards, flans, and other desserts eaten with a spoon. Frozen desserts are not in this category.
Bianco Mangiare is an eggless milk pudding dessert that is made with all white ingredients; thus the name biancomangiare, literally white food. Made with milk and cream and flavored with vanilla and almond, biancomangiare is very similar to panna cotta.
Bread pudding is a baked dessert that combines bite-size cubes of bread with a rich custard mixture of cream, eggs, and sugar with fruit and/or spices added.
Apple Bread Pudding Recipe >>
When you add the Italian liqueur, Limoncello, to bread pudding you have a moist and delicious, lemon-flavored gourmet dessert.
Limoncello Bread Pudding Recipe >>
The classic coeur a la creme is made in a special mold. Our recipe substitutes ricotta and mascarpone for the standard cream cheese.
Coeur ala Creme Recipe >>
Panna Cotta is a soft, creamy, eggless custard whose name literally means ‘cooked cream.’ It is easy to prepare and is a blank slate for many added flavors.
Panna Cotta Recipes >>
A parfait is a cold dessert which can be made with ice cream, sorbet, gelato, granita, fruit, syrup, liqueurs, whipped cream, flavored gelatin, yogurt, with cruched cookies or nuts arranged in layers and served in a tall, clear glass.
Parfait Recipes >>
Mascarpone Cream Parfaits >>
This recipe for pistachio soufflé is served with crème anglaise. Crème anglaise is a light custard often used as a sauce.
Pistachio Souffle Recipe >>
Tiramisu is a wonderful Italian dessert made with mascarpone cheese, delicate ladyfingers (Savoiardi), and laced with strong espresso coffee and Marsala wine.
This Sicilian watermelon recipe brings out the full flavor of the melon in a light pudding-style dessert.
Watermelon Pudding Recipe >>
Zabaglione (pronounced tsah-bah-YOH-neh) (and also written sabayon, zabajone, and zabaione) is an Italian dessert made from whipped egg yolks, Marsala wine, and sugar.
Zabaglione Recipe >>
CHOCOLATE DESSERT CUPS
These little chocolate cups can be filled with fruit, mousse, custard, or even peanut butter.
Melt bittersweet chocolate and use a small pastry brush to paint the chocolate inside silicone baking cups. Refrigerate until set, about 10 minutes. Repeat brushing on additional layers and chilling until they are the thickness you desire. When firm, peel off the cup and fill. Use a pastry bag fitted with a star tip to pipe in the filling.
This recipe takes the delicious flavor and creamy texture of cannoli filling and turns it into a wonderful party snack.
Cannoli Dip Recipe >>
FOR THAT SPECIAL DINNER
Includes 4 White Chocolate Raspberry Mousse Cakes, 4 Tiramisu Mousse Cakes, 4 Chocolate Ganache Mousse Cakes, and 4 Lemon Meringue Mousse Cakes
Serve Limoncello Granita in a hollowed out lemon garnished with a sprig of mint.
1/2 cup sugar
2 cups water
1/2 cup Limoncello
1/4 cup lemon juice
Combine the sugar and water in a saucepan. Bring to a boil. Cook the mixture until the sugar dissolves. Remove from the heat. Stir in the Limoncello and lemon juice. Cool to room temperature.
Follow instructions for freezing granita.
FAVORITE ITALIAN DESSERTS
Classic Italian Rainbow Cakes are made in Long Island, NY. They combine Almond Flavored Cake with Rich Dark Chocolate Coating, Chocolate Sprinkles, Raspberry Coating, and Raspberry Jelly.
Traditionally Light and Flaky Sfogliatelle are shipped frozen with dry ice in an insulated lined large box. Just Bake and serve
In this bread pudding recipe, the bread is a traditional Italian holiday bread, panettone, that is baked with a creamy pumpkin and spice-flavored custard.
Pumpkin Bread Pudding Recipe >>