Italian Recipes

Even if the term Zuppa Inglese is literally translated into English soup, it really has nothing to do with any kind of soup at all. This is actually a delicious dessert that is made up of liquerdi, savoiardi biscuits, custard or blancmange. This particular recipe serves around 6 people.

Ingredients:

Savoiardi biscuits, 1 packet

Custard, 1 pint

Strawberry blancmange, 1 pint

Liquer, 2 cups

Directions:

First make the custard according to the instructions of the manufacturer. Then you make the strawberry blackmange according to its own instructions in the package as well. Pour the liquer mix into a dish and when the custard and blackmange is cooled already, spoon it into the base of the dish. Dip the saviordi biscuits in the liquer and place them on top of the strawberry blancmange. When you are done layering the first bicuit layer, cover it with a layer of custard as well. Then start off another biscuit layer and so on until the entire Zuppa Inglese is done. Leave in the fridge overnight before eating.

Photos via italiantraditionalfood.com

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Ingredients:

• 1 tsp finely chopped almonds
• ¼ tsp salt
• ½ tsp almond extract
• ½ tsp cinnamon
• ¼ cup sugar
• 3 egg whites

Directions:

First, let the egg whites stay in room temperature for about 15 minutes. Prepare the cookie sheets with some parchment paper. In a tiny bowl, combine all the cinnamon and sugar. In another medium bowl, combine the egg whites, the salt and the almond extract. Use an electric mixer to combine thoroughly.

You must add the cinnamon-sugar mix one teaspoon at a time and beat the egg whites well then fold in some of the chopped almonds. With a tablespoon, drop some rounded shapes of the meringue onto the baking sheets about 1” apart.

You must bake it at 250F for 30 minutes. When done, allow the cookies to dry inside the oven that is turned off already for another 40 minutes. Remove the cookie sheets from the oven and as you peel off the cookies from the sheets, store them in very tight containers.

Photo via nibbledish.com

Ingredients:

• 3 separate eggs
• 500 ml of milk
• 70g of starched potato
• 100g of sugar
• 100g of amaretti

Directions:

Mix the sugar and potato in a bowl and gradually add the milk. Grind first the amaretti before you blend and moisten it with some milk. As it turns to paste first, press it through a mesh strainer and slowly stir in some milk mix.

Heat the creamy mixture until it thickens up. When you have let it cooled down, you can start mixing in the egg yolks; whip the egg whites and fold them. Oil up a ring mold before you put the batter. Bake under 325 F until it is firm enough already. When it is cooked, take it out of the mold, smother with some zabaione and fill the hole.

This can fit for about 4 to 6 servings.

Photo via italianintheus.blogspot.com

Ingredients

• 1-8 oz of Mascarpone cheese
• 2 tbsp light brown sugar
• 1/3 cup of sweet Marsala wine
• 2 pints sliced fresh strawberries
• 4 whole strawberries for garnish

Directions:

Combine the sugar and Marsala in a bowl until all the sugar has melted. Slice up the strawberries and mix in the wine and sugar mix. Cover the entire bowl and make it chill inside the refrigerator for a number of hours. Stir it occasionally so that all the strawberries are fully covered.

When the strawberries have all been chilled, then fill up some wine glasses with the mascarpone cheese. Top it with the whole strawberries together with wine sauce and is good to serve 4.

Photo via livinginthekitchenwithpuppies.blogspot.com

Ingredients

• 1/8 cup sugar
• 1 ½ tsp vanilla pure extract
• 1 cup heavy cream
• 1 package of unflavored gelatin
• 2 cups of whole milk

Directions:

Pour the cup of milk into the big saucepan and combine the gelatin. Allow everything to sit and be softer in just 5 minutes. Then you must place the saucepan with low heat and stir consistently for complete 5 minutes until all the gelatin has been dissolved. Add the rest of the cream, milk and vanilla.

Now turn the heat and cook as you stir frequently. Stop when it starts to bubble but make sure that it does not boil. When you put in the sugar and it is completely dissolved, then you can remove the saucepan from the heat. Let it cool for 10 minutes and prepare the ramekins.

Spray all the ramekins over the cooled mix and chill inside the refrigerator for a total of 2 hours and even as long as overnight. Use a cooking spray.

Photo via myrecipes.com

There’s nothing more exciting than a saccharine food that comes at the end of a luscious meal. And here is a perfect dessert to complete the course. Presenting the authentic Italian Dessert, the Ginger Biscotti with nutty Pistachio.

.Ingredients

• 2/3 cup almonds
• 1 3/4 cups cake flour
• 2 teaspoons ground ginger
• 1 teaspoon baking powder
• 1 cup unsalted butter
• 1 cup packed brown sugar
• 6 tablespoons white sugar
• 2 tablespoons orange zest
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 2/3 cup coarsely chopped pistachios

Directions

1. Grease and flour one large baking sheet.
2. Finely grind the almonds with the flour, ginger and baking powder in a food processor.
3. Beat the butter, brown sugar and white sugar until light and well blended. Add the grated orange peel, egg and vanilla and beat well. Mix in the dry ingredients and beat until just blended. Stir in the pistachios.
4. Divide the dough in half. Using floured hands, roll each half on a lightly floured surface into a 1/2 inch log. Arrange logs on the prepared baking sheet, spacing 4 inches apart. Cover with plastic wrap and refrigerate for about 1 hour.
5. Preheat oven to 350 degrees F (175 degrees C). Brush dough logs with beaten egg and sprinkle with 2 teaspoons white sugar. Bake logs until deep golden brown and firm to the touch, about 30 minutes. Let logs cool for 10 minutes.
6. Reduce oven temperature to 300 degrees F (150 degrees C).
7. Using a serrated knife cut logs crosswise into 1/2 inch thick slices. Arrange sliced cut side down on baking sheet. Bake at 300 degrees F (150 degrees C) until deep golden on top, about 12 minutes. Turn biscotti over and bake other side until deep golden, about 12 minutes. Transfer biscotti to a rack and cool completely. Store in airtight container at room temperature.

(Photo via closetcooking.blogspot.com)

It’s time to make one of the most popular Italian cakes that really tastes heaven in your mouth. It is light, creamy pastry that has the rich aroma of strong brewed coffee and enticing allusion of the liquor.

Here are the ingredients:

• 5 egg yolks
• 1/4 cup white sugar
• 1/2 cup Marsala wine
• 1 cup heavy cream, chilled
• 2 tablespoons white sugar
• 1 pound mascarpone cheese
• 2 cups strong brewed coffee, room temperature
• 2 tablespoons white sugar
• 1/2 cup brandy
• 1 tablespoon vanilla extract
• 48 ladyfinger cookies
• 3 tablespoons unsweetened cocoa powder

Directions

1. To make zabaglione: In the top of a double boiler, beat yolks and 1/4 cup sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala. Continue to beat over simmering water until soft mounds form, 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate 30 minutes.
2. Whip heavy cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone and zabaglione. Cover and refrigerate 1 hour.
3. In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla. Arrange 16 ladyfingers in the bottom of a 9×13 inch dish. Spoon about 1 tablespoon of coffee mixture over each cookie. Ladyfingers should be soaked, but not crumbling. Spoon one-third of the cheese mixture over the ladyfingers, and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.

If you don’t have mascarpone, you can substitute it with 16 ounces of cream cheese combined with 1/2 cup heavy cream and 5 tablespoons sour cream.

(Photo via calibriataste.com)

Ingredients:
■3 egg yolks
■100 g sugar
■250 g mascarpone cheese
■400 g cream , whipped
■250 ml strong espresso , or 3 tsp of strong instant coffee in 250 ml water
■2 tbsp brandy
■20 lady fingers
■50 g cocoa powder

1.Place a saucepan 1/3 full of water onto the stove and bring to a simmer. Meanwhile, mix together the egg yolks and sugar in a medium bowl. Briefly whip them before placing the bowl over the simmering water. Continue to whip for a few minutes until the eggs are slightly cooked, and it has a smooth, runny consistency.
You can now remove it from the heat. Allow it to cool slightly.

2.Spoon the mascarpone into a large bowl with your rubber spatula. Add the lightly cooked egg yolks into the mascarpone cheese. Mix together until the cheese is fully incorporated and lump free. Now slowly spoon in the whipped cream and combine it well with your whisk.

3.Combine the espresso and the brandy together with a large spoon. Now dip the entire body of lady fingers into the mix. Let them soak and absorb the mixture for a few seconds. Place 2 fingers each horizontally into each cup. Spoon over the cream mixture.

Again, dip the whole body of the lady fingers into the espresso/brandy mix and place three fingers each horizontally into each cup, on top of the cream. Finally, add another layer of cream on top.

Step 5: Cool & Serve
Place it into the fridge for a few hours to set. Before serving, dust with a little cocoa powder.

Simple and easy way to end that Italian dinner? I’ve got a solution for you. Nothing can get simpler than this. When you’re throwing a party, do you want to be stuck at the kitchen preparing everything for your guests? You would want to be out there mingling with everyone. And of course, they love it when they know you prepared them yourself. Isn’t it just flattering when people start asking you to share your secret with them? Here’s a very simple way to impress your guests the Italian way.
Tiramisu Martini
Ingredients:
1 (1.5 fluid ounce) jigger vanilla flavored vodka
1 (1.5 fluid ounce) jigger creme de cacao
1 (1.5 fluid ounce) jigger coffee flavored liqueur
Directions
1.Pour the vodka, creme de cacao, and coffee liqueur into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.