Now Over 300 Recipes for Italian Desserts
This is our collection of Italian dessert recipes for everyday, holidays, seasons of the year, and special occasions. It contains traditional and non-traditional (cucina nuova) Italian desserts for simple family gatherings or for entertaining.
MORE ITALIAN DESSERTS
CREAM CHEESE FROSTING
Vegetable cakes, such as carrot and zucchini, are the perfect platform for this tangy frosting.
2 pounds cream cheese, softened
8 ounces unsalted butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
Beat cream cheese, butter and 1 cup of sugar with a mixer on medium speed until combined. With the mixer running, add the remaining sugar, 1/2 cup at a time, beating well after each addiion. Add the vanilla and beat until pale and fluffy, about 3 minutes more.
(Makes about 6 cups - enough to frost an 8-inch layer cake)
Pizzelle are known as ferratelle in the Lazio region of Italy. In Molise they may be called ferratelle, cancelle, or pizzelle. The cookie dough or batter is put into a pizzelle iron. The iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled.
This pizzelle baker makes two 5-inch pizzelles at one time. The unit comes equipped with extra thick grids for even heat distribution with nonstick coating for easy release and cleanup.
This recipe combines two favorite Italian desserts ... Cannoli and Italian Cheesecake.
Cassatedde are Sicilian half-moon shaped pockets of pastry with a sweet filling that may be either fried or baked.
A delicious version of tiramisu that's perfect for a special autumn dinner or to add to your Thanksgiving dinner menu.
In this recipe, instant espresso powder, vanilla extract, and cinnamon combine to create a unique angel food cake.
These traditional Italian cookies have a cake-like texture and a mild anise flavor.
Bomboloni are fried Italian doughnuts that are filled with pastry cream. The dough is usually flavored with vanilla and either orange or lemon zest.
Lemon Ricotta Cake is a combination of a pudding and a cake. It is best served warm or at room temperature.
Cannoli are one of the most popular Italian desserts in the US. Cannoli shells are traditionally fried but we are also providing you with a baked version and recipes for the traditional ricotta filling and some pastry cream variations.
Panforte is a traditional Italian Christmas dessert but it is also eaten throughout the year. Panforte is made with honey, nuts, chocolate, spices and dried fruit.
These crisp little ravioli-shaped cookies can be filled with your favorite fruit preserves.
Zuccotto is a molded and richly layered pastry cream filled sponge cake dessert.
It is believed to be inspired by the dome of Florence's main cathedral.
This tart consists of 3 layers: a buttery, crisp pastry crust, layered with sour cherry jam, and topped with a creamy ricotta filling.
The refreshing citrus flavor of the orange cupcakes contrasts beautifully with the super-creamy and light vanilla buttercream frosting.
Chocolate Chestnut Cake is a luxurious holiday cake from Tuscany. The chocolate and chestnut filling has a dense fudge-like texture.
Apple Roses are made with apple slices rolled into ready-made puff pastry and baked.
Bianco Mangiare is a Sicilian eggless milk pudding dessert that is made with all white ingredients; thus the name, literally white food. Included are recipes for Bianco Mangiare with Caramel Syrup and Bianco Mangiare with Ladyfingers.
This is an absolutely delicious, creamy but light, cheesecake. It has a biscotti crust and a creamy ricotta and cream cheese filling flavored with vanilla and orange zest.
One of the typical cookies served on an Italian wedding dessert or sweet table. It is common to see the same cookies referred to as Mexican Wedding Cookies or Russian Tea Cakes.
This cake is made with a cake mix and instant pistachio pudding. It is slightly dense in texture and light green in color. The light and creamy icing just melts in your mouth.
Delight in the special flavors and aromas of fall and the holiday season with our seasonal biscotti recipes.
This tart consists of a crisp, buttery crust filled with a creamy ricotta mixture that is flavored with orange and vanilla, and topped with slices of fresh strawberries.
A classic Italian cookie made with finely ground almonds and a very small amount of flour.
Amaretto cheesecake is a creamy cheesecake recipe with the delicate flavor of Amaretto liqueur topped with apricot preserves and toasted sliced almonds.
Cartellate are crisp pastry spirals that are drizzled with honey. For a truly traditional version, serve the cartellate with fig syrup or mosto cotto instead of honey.
A traditional cake from Fruili in Northern Italy, gubana is filled with a mixture of dried fruit, nuts, and spices. It is related to strudel, babka, and other Slavic, Czech, and Eastern European pastries.
A delicious cake for brakfast or brunch, the cake has the texture of a muffin studded with juicy fresh raspberries and topped with a crunchy crumb topping flavored with amaretti.
Pumpkin cupcakes have a light texture and a delicate spicy flavor. The velvety smooth cream cheese icing is a perfect topping but the cupcakes could also be served with a simple dustng of confectioners' sugar.
Semifreddo has air incorporated into it by means of whipped eggs, meringue, or whipped cream. It has the texture of a mousse that is frozen. Semifreddo does not freeze solid and does not require the freezing power of an ice cream machine
Crespelle (krehs-PEHL-lay) are the Italian version of crepes, which are very thin pancakes. Crespelle are actually a form of fresh pasta and can be made for sweet and savory dishes. Here the crepes are folded
and filled with a luscious chocolate filling.
This easy-to-make cake, with the wonderful scents of orange and vanilla, appears in pastry shops throughout Florence in late winter during the carnival season. Schiacciata is instantly recognizable for the "giglio," a stylized fleur-de-lis and the symbol of the city of Florence, dusted over the top in contrasting cocoa powder.
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