What is the best italian dessert?!
What is the best italian dessert?
I am cooking an Italian meal for my wife and 3 of her friends.
Starter and main course sorted.Stuck for dessert.I don't want to do Tiramisu as it's too obvious and to be honest,overrated.
8 months ago
What's wrong with my spelling?
8 months ago
Sorry,Desert.
8 months ago
Thanks daisy the cow.I thought i was right.
Can people please stop telling me to do a Tiramisu.Read the question.
Answers:
8 months ago
What's wrong with my spelling?
8 months ago
Sorry,Desert.
8 months ago
Thanks daisy the cow.I thought i was right.
Can people please stop telling me to do a Tiramisu.Read the question.
Panna Cotta is a delicous Italian Dessert.
I have included links to websites with recipes for it.
Source(s):
http://en.wikipedia.org/wiki/panna_cotta...
http://italianfood.about.com/od/spoondes...
How about cannoli's? Check out the link. If those are too heavy, you might try to find Italian ice cream. Not the sherbet stuff that some people try to pass off as Italian ice cream, but the real stuff. It's flavorful and a little lighter than the stuff we're used to.
Some kind of Ice-cream with fruit and nuts in it. Zabaglione too, but I dont really like it.
I still think tiramisu is the best. However I had figs in syrup with mascarpone and an espresso, at a restaurant and this was a surprisingly simple and delicious treat.
churros lol zeppolis
The Best is "Tiramisu Charlotte" Then I would suggest
Cinnamon Gelato
Makes about 1-1/4 quarts or 10 (1/2-cup) servings
Prep: 20 minutes
Chill: 4 hours
Cool: 30 minutes
Stand: 30 minutes
Ingredients
1 cup sugar
1-1/2 teaspoons ground cinnamon
3 cups whole milk
1 cup whipping cream
6 egg yolks
1 teaspoon vanilla
Directions
1. In a large saucepan, stir together sugar and cinnamon. Stir in milk, cream, and egg yolks. Heat and stir over medium heat until mixture thickens slightly (about 180 degree F). This should take about 20 minutes.
2. Remove from heat. Stir in vanilla. Place saucepan in a very large bowl of ice water. Let stand until cool, stirring occasionally.
3. Cover surface of custard mixture with plastic wrap. Chill for 4 to 24 hours or until mixture is completely chilled.
4. Freeze custard mixture in a 4- to 5-quart ice cream freezer according to manufacturer's directions. Ripen according to manufacturer's directions, if desired. Makes about 1-1/4 quarts.
Blackberry Gelato: Prepare Cinnamon Gelato as directed, except omit the cinnamon. Place one 16-ounce package thawed frozen blackberries in a food processor; process until smooth. Pour puree through a fine-mesh sieve; discard seeds. Stir blackberry puree into custard mixture just before freezing. Makes 8 cups or 16 (1/2-cup) servings.
Amaretti Gelato: Prepare Cinnamon Gelato as directed, except omit the cinnamon and stir 1 cup coarsely crushed amaretto cookies (about 10 small cookies) and 2 tablespoons amaretto into custard mixture just before freezing. Makes 5 cups or 10 (1/2-cup) servings.
Chocolate-Pistachio Gelato: Prepare Cinnamon Gelato as directed, except omit the cinnamon and add 6 ounces finely chopped bittersweet chocolate to milk mixture before heating. Stir 2/3 cup chopped pistachio nuts into custard mixture just before freezing. Makes 7-1/2 cups or 15 (1/2-cup) servings.
Espresso Gelato: Prepare Cinnamon Gelato as directed, except omit the cinnamon and stir 2 teaspoons instant espresso powder into custard mixture with the vanilla; stir until espresso powder is dissolved. Makes 5 cups or 10 (1/2-cup) servings.
Coconut Gelato: Prepare Cinnamon Gelato as directed, except omit the cinnamon and substitute 1 cup unsweetened coconut milk for 1 cup of the whole milk. Stir 1 cup toasted coconut into custard mixture just before freezing. Makes about 7 cups or 14 (1/2-cup) servings.
SAM Chef@Sheraton
Tiramisu
oh i love tiramisu!!! try looking for italian desserts on the web?
Italian deserts are not the best to be honest, it is the one area of cuisine where we out perform them! There is however on exception: Italian Ice cream, if you can get hold of this then you'll be quids in, it's absolutely delicious
1 pkg. soft biscottis (anise flavor)
1 sm. container Cool whip
2 pkgs. cooked pudding (any flavor)
Cut biscottis lengthwise and layer in a 8"x13" dish. Put some pudding on that layer. Alternate layers until pudding and biscottis are used up. Spread Cool Whip on top; refrigerate.
Ice cream. Italian ice cream.
why don't u go and look at italian desserts on google.
You will get some good recipes, online.
it has to be tiramisu
try this one
Walnut Poteca.
This recipe is time consuming to make, but worth the effort. The rolls freeze well when wrapped securely with foil. You will have enough to feed an Army, but it will disappear quickly!"
INGREDIENTS
1 ounce butter
2 tablespoons and 3/4 teaspoon white sugar
7/8 egg yolks
1/8 teaspoon salt
1/4 cup and 2 teaspoons warm milk
1/8 (.25 ounce) package active dry yeast
1-1/3 cups and 2 tablespoons all-purpose flour
1 ounce honey
3 tablespoons and 2-1/4 teaspoons hot milk
1/4 cup white sugar
7/8 egg whites
6 ounces ground walnuts
DIRECTIONS
Beat butter, 2 cups sugar, and egg yolks. Dissolve yeast in 4 cups of warm milk. Add salt. Combine with flour and knead until dough is no longer sticky. Cut into 14 equal pieces. Place on floured wax paper and cover with tea towels, let rise while making nut filling.
Heat oven to 350 degrees F (175 degrees C). Combine honey, 3 1/4 cups hot milk, 3 1/2 cups white sugar, egg whites and ground walnuts.
Roll out one piece of dough into a large rectangle about 3/4 inch thick and spread with about 1 1/4 cups filling. Roll up jellyroll fashion and place on cookie sheet, seam side down. Brush with an egg wash (1 egg beaten with 1 tablespoon cold water). Repeat with remaining dough. You may bake 2 rolls on a sheet. Bake 35 minutes.
Servings Per Recipe: 4
Amount Per Serving
Calories: 619
Total Fat: 35.2g
Cholesterol: 66mg
Sodium: 140mg
Total Carbs: 67.6g
Dietary Fiber: 4g
Protein: 13.4g
Italian kisses? It's quick to take out of the box and drizzle some cream over.
zabaglione - it's simply godly
TIRAMISU forever!!!!!!!!
it really is good, especially the ones you get in Milan :P
I didn't think Italians had any good desserts apart from
a cheese cake ..oh and that overrated tiramisu..
try your hand in making Turkish dessert ...baklava
you and your wife's friends will love it ..
Firstly, you were right first time with your spelling of dessert. The other is a hot sandy place (like the sahara, etc). A very simple and delicious Italian dessert is some good vanilla ice cream served with a shot of Amaretto liquer and some biscotti. It's also a really light finish to a meal, and as you rightly say, not as obvious as tiramisu.
Gelato...see if a stire around you sells any.
Plesase show some respect to the "meringata di frutta", come to Italy to try it and than let me know. your wife will love you for ever....
canoli and strawberries with a balsamic vinegar reduction and creme freche
CROSTATA DI FRUTTA
Fruit Tart
1 cup flour
1/2 cup confectioner's sugar
1 orange
3 egg yolks
2 cups fruit preserve or marmalade
1/2 cup butter
2 tbs. butter
1 tbs. honey
1 tbs. granulated sugar
Mix the flour with the sugar and the grated orange rind. Make a fontana then knead in the softened butter in pieces, the honey and 2 egg yolks. Knead only long enough to mix the ingredients thoroughly. Use 2/3 of the pastry to line a buttered, sugar dusted tart pan. Spread the jam over the pastry. Brush the remaining dough with a beaten egg yolk and use this dough to make strips and lay them over the tart in a criss-cross pattern. Bake at 350oF for about 35 mins.
italian rum cake sooo delicious ,but alot of work , maybe just pignoli cookies and some other assorted italian cookies and mini-italian pastry would be a fine ending along with cappuccino/espresso (don't forget the sambuco) enjoy yourself your wife is a lucky woman! p.s. I love good tiramisu!
Chocolate canoli - Dip the ends in chopped pistachios or coffee grinds.
http://www.napastyle.com/kitchen/recipes...
Spumoni - If you have lots of time to prepare it.
Tortoni (sp)
Gelato
Panna Cotta
http://whatscookingamerica.net/pannacott...
Cheesecake - with crushed amaretti cookies for the crust.
I watched Giada make this on Food TV, and it looked delish.
Amaretto Semifreddo with Chocolate Sauce
SERVES: 6
4 large eggs
1/2 cup sugar
2 tablespoons amaretto liqueur
6 ounces amaretti cookies, crushed (about 2 1/2 cups)
1 cup heavy cream
3 ounces bittersweet chocolate, chopped
In a medium stainless-steel bowl, whisk the eggs with the sugar and amaretto liqueur. Set the bowl over a large saucepan of simmering water and whisk constantly until the mixture turns bright yellow and thickens, about 10 minutes. Do not let the eggs get too hot or they will scramble. Remove the bowl from the heat and continue whisking for a few minutes to cool the mixture slightly. Set aside and let cool to room temperature, then fold in the amaretti.
In a large stainless-steel bowl, beat the cream to soft peaks. Fold the cream into the egg mixture. Spoon the semifreddo into an airtight container, cover with plastic wrap and freeze until firm, at least 6 hours or up to 5 days.
Remove the semifreddo from the freezer and let stand at room temperature for 5 to 10 minutes to soften slightly. Meanwhile, in a small saucepan, melt the chocolate over low heat, stirring occasionally. Scoop the semifreddo into flutes or parfait glasses, drizzle with the melted chocolate and serve.
---------
Parmigiano-Reggiano "Ice Cream"
Ingredients:
1 cup heavy cream
2 cloves of garlic, peeled & sliced in half lengthwise
1/4 teaspoon of nutmeg
2 cups grated Parmigiano-Reggiano
Aged Balsamic Vinegar, we suggest our Carli Balsamic Vinegar from Modena
Accompaniments:
Multigrain raisin or crusty French Bread
Red Grapes
Pear or apple slices
Walnuts
Spicy greens such as Arugula
Directions:
1. Bring Cream, garlic and nutmeg to a boil in a heavy saucepan over medium-high heat, watching constantly. Remove garlic from cream.
2. Add Parmigaino Reggiano, 1/2 cup at a time, stirring constantly until all cheese is incorporated
3. Continue stirring until all cheese is melted, about 1 minute. Remove from heat, pour into a shallow heat resistant dish and cool to room temperature. Cover dish and refrigerate until cheese stiffens
4. Scoop portions of "Gelato" with an ice cream scoop onto 6 salad plates. Garnish with your choice of accompaniments listed above. 5. Drip a few drops of aged balsamic vinegar over the gelato and serve.
Serves 6
http://www.italiancook.ca/desserts.htm#i...
Ive always been a big fan of Italian Cream cake. Decadent but simple!
(And how sweet are you for making dinner & dessert for your wife and her girlfriends? I love when my S.O. cooks for me. It's just the most thoughtful gesture.)
Ingredients
1 stick margarine, (4 ounces)
2 cups flour
2 cups sugar
1 cup buttermilk
1 small can flaked coconut
5 egg whites, stiffly beaten
1/2 cup shortening
5 egg yolks
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped pecans, or walnuts
.
Frosting:
1 package cream cheese, softened (8oz)
1 box confectioners' sugar, (1 pound)
1/2 stick margarine, softened (4 Tbs)
1 teaspoon vanilla
PREPARATION:
Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.
cheesecake!!!!!!!!!!!!!!!!!!!!... or creme brulee!!!!!!!!!!!!!!!!!!!!!
Cannoli.