Italian cuisine is so much than pizza and pasta. The Italians are also renowned for their rich and decadent dolci. Save yourself the long-haul flight and spend an afternoon indulging in this must-try list of ultimate Italian desserts. We’ve got twists on tiramisu that you’ve only ever dared dream of, panna cotta in every imaginable flavour, fluffy bomboloni, eye-popping gelato, crunchy biscotti and melt-in-your-mouth crostata. And, of course, there’s cannoli.
“This Italian layered dessert may be less famous than tiramisu, but needn’t be ashamed when it comes to its harmonious blend of texture, flavour and presentation. Served in a glass bowl showcasing layers of soaked sponge cake or ladyfingers, custard and whipped cream, it can be served with fruits, grated chocolate, almond slivers or other decorative foods.” – Janina Allende
With this dessert, you can enjoy your favourite sticky date pudding on a hot summer’s day. We’ve kept the traditional mascarpone for the cream layers, but instead of coffee, we’ve drizzled a brandy caramel sauce over the date cake, and instead of cocoa, we’ve sprinkled the dessert with a dusting of toasted walnuts. You’ll need to start this recipe a day ahead, and you’ll need a 37cm x 24.5cm (base), 2.5cm-deep baking tray and 8 x 200ml-capacity serving bowls (or see recipe notes). Credit: Brett Stevens
All the best parts of a tiramisu in a sweet slice? Yes, please.
Italy heads down under with this decadent dessert.
Tracey Pattison shares a simple gelato recipe that can be flavoured three ways. Best enjoyed, of course, in between two moreish slices of brioche bun.
“As a good Italian, I love my coffee. And so I thought, why don’t I combine everyone’s favourite – a classic coffee flavoured tiramisu – with something else very well-known, like a choux pastry? Bingo! Tiramichoux.” – Chef Orazio D'Elia, Mia Dolci Italiani.
“I love the fact that you can prepare this dessert up to four days ahead. You can also make it in small individual pots, if you’re worried you won’t be able to stop at one serve!” – Lucy Nunes. You'll need to start this recipe at least a day ahead, and you'll need a 20cm springform pan.
“Pandoro is a Veronese variation of panettone, which literally translates to ‘big bread’ thanks to its filling of raisins and peel. Pandoro, or ‘bread of gold’, differs as it has no peel or raisins in the mix. At Easter, it’s made into the shape of a dove, known as a ‘colomba’. Here, we’re using it in a unique way, as part of another classic Italian dessert – tiramisu.” – Nino Zoccali
These jammy and cream-filled bites are the bomb!
“This recipe has been passed down by my grandmother, who made these Sicilian sweets in the town of Messina over one hundred years ago. Pitoni continue to be a part of our family’s celebrations and are always the highlight of any special occasion. Nothing compares to eating a warm pitoni sprinkled in icing sugar – it’s honestly one of the best sweets you will ever try!” – Tony Cavallaro, Cavallaro & Sons.
“Nothing says ‘Italy’ more than a layered, brightly coloured frozen dessert that’s packed with flavour; and chocolate, pistachio and hazelnut liqueur are a timeless combination.” – Tracey Pattison
For the riesling in this recipe, Merrick Watts advises, “Never cook with a bottle of wine you’re not prepared to drink.”
This Italian-style peach pie comes with an irresistible lemon and almond pastry.
“This recipe reminds me of a very happy moment in my childhood. I grew up in Naples, and during Carnevale, my sister and I and our friends would eat these delicious sweets. My favourite was always the migliaccio, still hot from the oven.” – Federica Andrisani
When life gives you lemons, make this lemon curd tiramisu. You'll need to start this recipe a day ahead, and you'll need a 24cm x 13cm x 6.5cm loaf pan. You can also assemble the tiramisu in a wider shallow baking dish and serve it straight from the dish. In that case, you need less gelatine – only use 1 leaf.
