Try this easy cassata alla siciliana, a luscious dessert native to Sicily, using the most user-friendly recipe you will ever find!
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italian dessert recipes
Italian-Style Chocolate Mousse /Spuma di Cioccolata
Italian-Style Chocolate Mousse / Spuma di Cioccolata
When you think of great Italian desserts, I’ll bet you don’t think of chocolate mousse. But the Italians like their spuma di cioccolata as much as the next guy. The word spuma in Italian means mousse. But it also means frothy. This Italian dessert is sort of frothy as y0u spoon it into serving dishes but after a few hours in the fridge, you have yourself a proper mousse that is irresistible. The optional splash of booze–in this case Grand Marnier–doesn’t hurt either.
Most of this dish can be made in your food processor. First, fit a cold metal blade into your processor. Whip a cup of heavy whipping cream for about 30-35 seconds. As the cream is whipping, drop a tablespoon of powdered sugar down the feed tube. The whipped cream will look like the picture down below. I could have even stopped whipping a few seconds earlier. Next time. But…there’s nothing like your own freshly whipped cream. With a spatula, take it out of the processing bowl and park it in its own bowl and refrigerate. Do not clean the processing bowl. No need to.
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Lemon Crostata
I love this lemon crostata for its simplicity. You can if you want dress it up with blueberries or any other kind of fruit but I love it best the way it’s made here: unadorned and sweet with a lemony-tang. I don’t know about you, but I love recipes that feature lemons. The almighty lemon. Among the finest ingredients in the world. Before we get to this recipe I’m going to tell you (briefly) how the lemon, so versatile and healthy, showed up on Italy’s doorstep centuries ago?
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Traditional Amaretti
These almond macaroons have a wonderfully robust almond flavor. Not only do they contain chopped almonds but almond extract that really packs a punch. These amaretti are all white because every ingredient in the recipe is…we’ll, white. Strange, that. I tried baking them longer so they’d get a bit of a tan but that didn’t work and I was in danger of burning the bottoms, which do acquire a tan. No matter, they’re super crunchy and delicious.
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