Italian desert recipies?

Question

hi, i need help picking out an italian desert reciepe that is not that complicated. My boyfriend is italian and i am french, and i am always making him french food that he "pretends to like" lol. So, i thought i would suprise him with a nice italian meal. I already have the dinner planned out. I just need help with the desert. Please share your ideas!

thanks!

Answer 1

Cannoli

Shells:

4 cups sifted all-purpose flour

2 tablespoons sugar

1/4 teaspoon salt

3 tablespoons butter, softened

2 egg yolks

3/4 cup white wine

shortening, for frying

Filling:

4 cups whole milk ricotta cheese

1 1/2 cups powdered sugar

1 tablespoon vanilla extract

1/3 cup finely chopped maraschino cherries

1/4 cup semisweet mini chocolate chips

1 cup heavy whipping cream, optional

To make shells, mix flour, sugar and salt in a bowl.

Cut in butter.

Add egg yolks; stir with a fork.

Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.

Form a ball with the dough and let stand for 30 minutes.

Roll dough almost paper thin, on a well-floured surface.

Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.

Using a paring knife, make sure circles are cut all the way through.

Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.

Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.

Remove from hot grease and drain on paper towels, seam side down.

Let cool a minute or two before trying to remove metal tube.

To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.

Leave cannoil shells on paper towel, seam side down to cool completely.

~NOTE~Shells can be stored in airtight containers and made several days prior to filling.

For filling, drain ricotta cheese over cheesecloth if ricotta is watery.

Combine ricotta cheese, powdered sugar, and vanilla extract until combined.

Squeeze Maraschino cherries with paper towels to remove all liquid.

(If you don't squeeze them good, you will have a pink water filling!).

Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.

For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.

Chill filling for about 30 minutes before piping into cooled cannoli shells.

You may garnish the cannoli by sprinkling powdered sugar on top.

Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.

Keep refrigerated until time of serving.

Answer 2

tiramisù is a good idea looking for the recipie cause i'm italian and i'm not able to write it in english or french sorry

Answer 3

Very Easy Nutella Fondue

(Serves 4)

2 thick slices of pound cake, cut into chunks

12 whole strawberries

12 chucks of fresh pineapple

1 apple, cut into chucks

1 cup Nutella

Wooden skewers or fondue forks

Place pound cake and fruit chucks on a serving platter.

Put Nutella in a microwave save bowl.

Microwave on high about 15-20 seconds.  Stir.

Place on platter with fruit.

Allow each person to spear cake and fruit with skewers and dip into Nutella.

You can also spoon some sauce over individual plates of fruit and eat with toothpicks.

Answer 4

go to this website for http://www.cookingwithpatty.com/recipes/...

Answer 5

Almond Gelato

Makes about 1 quart (can be doubled to make ½ gallon)

2 3/4 cups whole milk

1/4 cup heavy cream

One (7 oz) tube almond paste (found in the baking aisle--should be soft and moist)

2/3 cup sugar

5 large egg yolks, room temperature

½ tsp real almond extract (not imitation)

1/4 tsp salt

1. Heat the milk and cream in a medium saucepan set over medium heat until tiny bubbled fizz around the pan's inner rim. Adjust the heat so the mixture stays this hot but does not come to a boil.

2. Place the almond paste and sugar in a large food processor fitted with the chopping blade; process until the texture of find sand, about 1 minute. Stop the machine, add the yolks all at once, and process until light and thick, about 2 minutes. (note: if you don't process enough, the end result will taste grainy from the almond paste--still delicious, but a weird texture.)

3. With the machine running, dribble in about half of the hot milk mixture through the feed tube; process until smooth. Then whisk this mixture back into the pan with the remaining hot milk mixture. Instantly reduce the heat to very low--if you have electric burners, place the pan on a second burner just now set on low. Cook slowly, stirring all the while, until the mixture thickens to the consistency of wet but smooth pancake batter and can coat the back of a wooden spoon, a little less than 2 minutes. Strain through a fine mesh strainer into a clean bowl to get rid of any extraneous bits of scrambled egg (and almond paste debris); stir in the almond extract and salt. Refrigerate until cold, for at least 4 hours, or overnight.

4. Just before making the gelato, place the almond custard and your ice cream maker's dasher, if possible, in the freezer to shock them extra cold, for nor more than 10 minutes. (we're trying this on our second batch which is being made tonight and tomorrow--it took a long time for this gelato to set up the first time.)

5. Freeze the custard in your ice cream machine according to the manufacturer's directions. Serve at once--or transfer to a large container or several smaller containers, seal tightly and store in the freezer for up to one 1 month.  Soften at room temperature for up to 10 minutes before serving.

--The Ultimate Frozen Dessert Book

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Tiramisu

6 extra-large egg yolks, at room temperature

¼ cup sugar

½ cup good dark rum, divided

1½ cups brewed espresso, divided

16 - 17 oz. mascarpone cheese

30 Italian ladyfingers, or savoiardi**

Bittersweet chocolate, shaved or grated

Confectioners' sugar, optional

Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.

Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.

Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.

**You can find savoiardi and mascarpone in an Italian specialty store.

--Ina Garten

Answer 6

i think the best 1 wud be tiramisu

The biscuits are sprinkled with or briefly soaked in a mixture of coffee, rum, and sugar. They are layered with a mixture of mascarpone cheese and zabaglione, a custard made from egg yolks, Marsala, and sugar. Cocoa powder is then sprinkled on top.

Typical ingredients would be

2 cups of strong black coffee,

1/2 cup marsala,

4 eggs (separated),

1/4 cup caster sugar,

500g mascarpone,

300ml lightly whipped thickened cream (optional),

2 packets of sponge fingers (savoiardi),

cocoa (for dusting),

chocolate flakes,

strawberries for decoration (optional).

The tiramisu is made by pouring the coffee and marsala into a shallow dish.

Set aside and keep refrigerated.

Beat the egg yolks and sugar in a large bowl with electric beaters until pale and thick.

Add mascarpone and mix well with an electric beater.

Then add whipped cream.

Using a wooden spoon, mix gently until just combined. Refrigerate the mascarpone mixture.

Beat egg whites in a medium bowl with electric beaters until soft peaks form.

Using a wooden spoon, gently fold egg whites into the mascarpone mixture.

Dip enough biscuits into the coffee mixture to cover the base of a ceramic dish.

Cover the biscuits with 1/3 of the mascarpone mixture. Repeat layers 2 times, ending with the cream.

Cover with plastic wrap and refrigerate for at least 6 hours. Dust generously with cocoa, decorate with chocolate flakes and strawberries, and serve.

Tiramisu has become one of the most popular desserts served in restaurants of all types, not just Italian restaurants. The recipe has been adapted into cakes, puddings, and other varieties of dessert. Other flavors are often used now in place of coffee, including strawberry, lemon, or chocolate

Answer 7

http://www.mangiabenepasta.com/desserts....

http://www.cookingwithpatty.com/recipes/...

Ingredients:

4 large eggs*

2 cups Mascarpone cheese, don't use substitutes

about 36 Savoiardi (lady fingers)

3/4 cup sugar

fresh strawberries for decoration

For the strawberries sauce

1 - 1/2 lbs. fresh strawberries

1/2 cup sugar

1 cup water

Instructions:

1. In a sauce pan cook strawberries, sugar and water for few minutes until the sugar dissolves.

2. Pour the strawberries in a food processor and blend until smooth. Pass the strawberry sauce through a fine mesh strainer to eliminate the seeds. Set the sauce aside until cool.

3. In the meantime beat the egg whites until stiff peaks form and then refrigerate.

4. In a large bowl beat the egg yolks with the sugar until fluffy. Use an electric hand mixer or a food processor.

5. Add the mascarpone cheese to the egg yolk mixture and mix with a wooden spoon until well combined.

6. Gently fold the egg whites into the mascarpone mixture.

7. Dip both sides of the savoiardi into the the strawberry juice and place them in the cake dish (my dish is rectangular about 18" x 10"). Cover the savoiardi with some extra spoons of sauce.

8. Spread half of the mascarpone cream over the ladyfingers then cover this layer with remaining ladyfingers always dipped in the strawberries sauce.

9. Complete the dish spreading the rest of the mascarpone cream.

10. Decorate with strawberries slices or if you prefer cut in half. Refrigerate for at least 6-7 hours, better yet overnight.