Authentic Italian Desserts: 75 Traditional Favorites Made Easy

Authentic Italian Desserts: 75 Traditional Favorites Made Easy

by Rosemary Molloy

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Product Details

ISBN-13: 9781624146435
Publisher: Page Street Publishing
Publication date: 09/18/2018
Pages: 192
Sales rank: 172,166
Product dimensions: 8.02(w) x 8.79(h) x 0.55(d)

About the Author

Rosemary Molloy is the creator of the popular Italian food blog, An Italian in My Kitchen. She has lived in Rome for more than 25 years after moving from Toronto with her husband.

Read an Excerpt

CHAPTER 1

DOLCI DEL MATTINO

Breakfast Sweets

If there was one thing I had to get used to when I moved to Italy, it was breakfast. Italians like to dunk everything in their morning caffè latte, and my husband is probably one of the guiltiest. He told me that nothing was ever wasted or thrown away in his home when he was growing up. Even dried bread was soaked in warm milk for breakfast, and if they were lucky, then they might find a homemade cake or a few biscotti. I don't like dunking, but I do appreciate that Italians have what they call breakfast cakes. They are less moist than what we North Americans are used to, which makes them wonderful dunking cakes or the perfect companions to a morning coffee or tea.

CIAMBELLA DEL MATTINO

Morning Bundt Cake

Makes 1 (9-inch [23-cm]) cake
This easy Bundt cake has become one of my go-to cakes whenever we have a craving for breakfast cake. It goes perfectly with a cup of coffee or latte. I have even served it for dessert when company was coming — serve it with a scoop of ice cream and it's perfect. It is so simple to make and the addition of cocoa gives it a subtle chocolate undertone.

Preheat the oven to 350°F (177°C), then grease and flour a 9-inch (23cm) Bundt pan.

In a medium bowl, whisk together the flour, salt and baking powder.

In a large bowl, beat the eggs and granulated sugar for approximately 5 minutes, until light and fluffy. Slowly add the vegetable oil and vanilla, beating to combine. Then, add the flour mixture a little at a time, beating between additions. Add the milk and beat to combine. Pour two-thirds of the cake batter into the prepared pan. Add the cocoa powder to the remaining one-third of the batter and stir until well combined. Spoon the cocoa batter on top of the plain batter and swirl lightly with the tip of a knife. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely and dust it with powdered sugar (if using) before serving.

ROTOLO ALLA MARMELLATA

Jam Roll Cake

Makes 1 (10-inch [25-cm]) roll cake
I always thought roll cakes were a bit intimidating, but this cake bakes and rolls very easily. It has a delicious, delicate flavor, and you can change it up every time with a different jam filling, which means it doesn't have to just be for breakfast.

Preheat the oven to 350°F (177°C), then line a 10 x 14-inch (25 x 35-cm) baking sheet with parchment paper.

In a medium bowl, whisk together the flour and baking powder.

In another medium bowl, beat the egg whites until they are stiff.

In a large bowl, beat the egg yolks and granulated sugar until light and fluffy, approximately 5 minutes, then add the flour mixture a little at a time, beating on low to combine. Gently fold in the egg whites until well combined.

Pour the cake batter onto the prepared baking sheet and spread it out evenly with a spatula. Bake for 10 to 15 minutes, or until the cake springs back when lightly touched in the center.

Remove the cake from the oven and immediately turn it upside down on a clean kitchen tea towel that has been dusted with the powdered sugar. Gently remove the parchment paper. Starting with the short side of the cake, roll up the warm cake and towel together into a pinwheel. Let the cake cool completely on a wire rack, then unroll it carefully and spread the jam on top. Roll the cake back up, place it on a serving plate and dust it with additional powdered sugar before serving.

BISCOTTI DELLA PRIMA COLAZIONE

Italian Breakfast Cookies

Makes approximately 21 cookies
I first tried one of these cookies at a friend's house. I was thrilled to know cake was a favorite in Italian homes, but I was elated to know they loved cookies, too! These cookies are not very sweet; they are crunchy, light and go perfectly with a big cup of tea or coffee.

Preheat the oven to 350°F (177°C) and line 2 (10 x 14-inch [25 x 35cm]) baking sheets with parchment paper.

In a medium bowl, whisk together the flour, salt and baking powder.

In another medium bowl, beat together the egg and sugar until light and frothy, approximately 5 minutes. Add the milk, oil and vanilla and continue to beat until combined. Stirring gently with a wooden spoon, gradually add the flour mixture.

Transfer the dough to a lightly floured work surface and knead gently until the dough comes together. The dough should be a little sticky, so make sure not to over-flour the work surface.

Break off pieces of dough and using the palm of your hand, form them into oblong shapes approximately 2 to 2¾ x ¾ inches (5 to 6 cm x 19 mm) in size. Roll the dough pieces in the additional sugar and place them on the baking sheets (sprinkle a little extra sugar on top if desired). Bake for approximately 15 minutes. Let the cookies cool completely before serving.

SAVOIARDI FATTI IN CASA

Homemade Savoiardi

Makes approximately 15 cookies
Most people now make a tiramisu with savoiardi biscuits; I always used to buy these cookies until I tried making them myself. They are so easy and so good! This recipe makes a light cookie that is the best addition to a lazy weekend morning or your favorite tiramisu recipe.

Preheat the oven to 350°F (177°C), and line a 10 x 14-inch (25 x 35-cm) baking sheet with parchment paper.

In a medium bowl, combine the egg yolks and sugar, and beat on medium speed for 15 minutes.

In another medium bowl, beat the egg whites until they are stiff. Then, gently fold the egg whites into the egg yolks.

In a small bowl, sift together the flour, baking powder and cornstarch. Fold the flour mixture gently into the egg mixture a little at a time until completely combined.

Spoon the batter into a pastry bag fitted with a large round tip and form 1¾-inch (3-cm) long sticks on the baking sheet, spacing them about 2 inches (5 cm) apart. Sprinkle the cookies with some additional sugar and bake for 10 to 12 minutes, or until golden. Let the cookies cool completely before serving or using in a dessert.

TORTA AL CIOCCOLATO SOFFICE

Simple Chocolate Cake

Makes 1 (9-inch [23-cm]) Bundt cake
It was a dream come true when I discovered Italians liked a slice of cake for breakfast. And cake for breakfast gets even better when it's chocolate. This chocolate cake is the perfect breakfast or snack cake. You could even make it fancy by drizzling it with a simple chocolate glaze like I do.

Preheat the oven to 350°F (177°C), then grease and flour a 9-inch (23cm) Bundt pan.

In a large bowl, whisk together the flour, cocoa, powdered sugar, baking powder and salt.

In a medium bowl, whisk together the oil, eggs and milk. Then, add the vanilla.

Pour the oil mixture into the flour mixture and stir with a wooden spoon until the batter is well combined. Pour the batter into the Bundt pan and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely before drizzling it with melted chocolate or dusting it with powdered sugar.

GIRELLE ALLA MARMELLATA

Jam Buns

Makes approximately 10 buns
When I lived in Canada, I was used to cereal or the occasional eggs and bacon for breakfast. But, when I came to Italy, I had to get used to a croissant or a slice of cake or even a cookie or two. To tell the truth, I got used to it quite quickly. And then I discovered these wonderful yeast buns rolled with jam. This recipe is an easy yeast bread and is not too sweet — so good with a cup of coffee.

In a small bowl, combine the milk and yeast; let the mixture sit for 5 minutes, then stir to combine.

In a stand mixer fitted with the hook attachment, combine the flour, milk mixture and sugar; mix to combine. Add the egg and mix for 5 minutes on medium-low speed. Add the butter and mix until combined. Add the salt and lemon zest and continue beating on medium-low speed until the dough is thoroughly combined and smooth, approximately 7 minutes. Transfer the dough to a lightly oiled bowl, and cover it with plastic wrap and a large kitchen towel; let the dough rise in a warm, draft-free area until it has doubled in size, approximately 2 hours.

Uncover the dough, reserving the plastic wrap and kitchen towel. Line a 10 x 14-inch (25 x 35-cm) baking sheet with parchment paper.

Remove the dough from the bowl and roll it into a rectangle approximately 12 to 14 inches (30 to 35 cm) long. Spread the jam over the top of the dough within ¾ inch (13 mm) of the edges. Roll up the dough and slice it into ¾-inch (19-mm) buns. Place the buns on the baking sheet, cover the baking sheet with the plastic wrap and kitchen towel and let the buns rise for another 2 hours.

Preheat the oven to 350°F (177°C).

Brush the buns with the additional milk and bake for 20 to 30 minutes, or until golden. Let the rolls cool or eat them warm.

PAN GOCCIOLI

Chocolate Chip Buns

Makes 6 to 7 buns
My daughter goes crazy for these soft yeast buns full of mini chocolate chips. These are another breakfast treat that are quite easy to make. I have become very fond of making yeast breads; I find the smell of bread baking in the oven very comforting, especially during the fall months.

To make the buns, combine the yeast, milk and ¾ teaspoon of the sugar in a small bowl; let this mixture sit for 5 minutes, then stir to combine.

In a stand mixer fitted with the hook attachment, combine the yeast mixture, flour, egg, butter and ¼ cup (48 g) of the sugar. Mix on medium-low speed for approximately 15 minutes, or until the dough is smooth. Halfway through, stop the machine, clean the bowl and hook with a spatula.

Once the dough is smooth, add the chocolate chips and mix again just until combined, approximately 1 minute. Transfer the dough to a lightly greased bowl, cover the bowl with plastic wrap and a clean kitchen towel and let the dough rise in a warm, draft-free area for 2 to 3 hours, or until it has doubled in size.

Line a 10 x 14-inch (25 x 35-cm) baking sheet with parchment paper.

Remove the dough from the bowl and divide it into 6 to 7 balls. Place the balls on the baking sheet and cover with the plastic wrap and kitchen towel. Let the buns rise for 1 hour.

Preheat the oven to 350°F (177°C).

To make the egg wash, whisk together the egg yolk and milk in a small bowl.

Brush the buns with the egg wash and bake them for 20 to 25 minutes, or until golden. Serve the buns warm or at room temperature.

TORTE

Cakes

To tell the truth, when I first moved to Italy, I couldn't figure out why cakes were rarely frosted. I loved frosting. Of course, as time went by, I discovered new and wonderful cakes, made with fruit or nuts or berries — but rarely was a frosting employed. Most Italian cakes are presented with a simple dusting of powdered sugar. Believe me, that is all these wonderful cakes need!

TORTA DI PERE

Pear Cake

Makes 1 (8- or 9-inch [20- or 23-cm]) cake
If my family and friends had to pick their favorite Italian cake, this pear cake would be it. We used to have a pear tree, and every year when those pears were almost ripe I would start hearing, "Ma, isn't it time for your pear cake?" Even though we no longer have that pear tree, it doesn't stop me from making this easy, anytime cake.

Preheat the oven to 340°F (171°C), then grease and flour an 8- or 9-inch (20- or 23-cm) cake pan (a springform pan works best).

Peel and core the pears. Chop one pear into medium cubes and cut the second pear into thin slices.

In a medium bowl, whisk together the flour, salt, cornstarch, baking powder and baking soda.

In another medium bowl, beat the eggs and ¾ cup (144 g) of the granulated sugar on medium speed until creamy, about 5 minutes. Add the mascarpone cheese and continue to beat until smooth.

With a wooden spoon, gently stir the flour mixture into the creamed mixture. Add the oil and stir until the batter is well combined.

Fold the cubed pear into the cake batter. Spoon the batter into the prepared cake pan. Place the sliced pears on top of the batter and sprinkle with the remaining 2 tablespoons (24 g) of granulated sugar.

Bake the cake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely, then dust it with the powdered sugar (if using).

SEMPLICE TORTA ALLO YOGURT

Simple Yogurt Cake

Makes 1 (8-inch [20-cm]) cake
One thing I have learned while living in Italy is that Italians are quite liberal with giving away recipes. You just have to be able to take notes quickly (and always make sure you have a pen and notebook nearby, because you never know when or where your next amazing recipe will show up). Nothing is given in cups or grams — usually a cucchiaino (coffee spoon), manciata (handful) or bicchierino (little glass) will do. Or, in the case of this yogurt cake, all the measurements were given using a yogurt cup.

I received this recipe over 20 years ago, and it is still one of my family's favorites: a soft, moist cake that is perfect as a snack or breakfast cake. Fancy it up with a simple whipped cream filling and some fresh fruit and you have a delicious dinner dessert. The best thing about this cake is that you can change the cake just by choosing a different flavor of yogurt.

Preheat the oven to 350°F (177°C), then grease and flour an 8-inch (20cm) cake pan.

In a medium bowl, lightly beat the eggs for about 30 seconds on medium speed. Add the oil, granulated sugar and yogurt and continue to beat for 1 minute, until the batter is smooth. Add the flour and baking powder and continue to beat on medium speed for 1 minute, until the ingredients are well combined.

Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool for about 15 minutes before removing it from the pan. Let the cake cool completely before dusting it with the powdered sugar.

(Continues…)


Excerpted from "Authentic Italian Desserts"
by .
Copyright © 2018 Rosemary Molloy.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction 9

Dolctdel Mattino Breakfast Sweets 11

1 Ciambella del Mattino (Morning Bundt Cake) 13

2 Rotolo alla Marmellata (Jam Roll Cake) 14

3 Biscotti della Prima Colazione (Italian Breakfast Cookies) 17

4 Savoiardi Fatti in Casa (Homemade Savoiardi) 18

5 Torta al Cioccolato Soffice (Simple Chocolate Cake) 21

6 Girella alla Marmellata (Jam Buns) 22

7 Pan Goccioli (Chocolate Chip Buns) 25

Torte Cakes 27

1 Torta di Pere (Pear Cake) 29

2 Semplice Torta allo Yogurt (Simple Yogurt Cake) 30

3 Torta al Cioccolato alla Nocciola con Panna (Chocolate-Hazelnut Cream Cake) 33

4 Tiramisu al Cioccolato (Chocolate Tiramisu) 35

5 Tora Paradiso (Paradise Cake) 39

6 Tiramisu all' Ananas e Cocco 40

7 Torta Soffice alle Noci e Caffe (Nut and Coffee Cake) 43

8 Torta al Latte Calda (Hot Milk Cake) 44

9 Torta alla Ricotta (Ricotta Cake) 47

10 Torta di Mele (Apple Cake) 48

11 Torta Tenerina al Cioccolato (Tender Chocolate Cake) 51

12 Torta Margherita (Margherite Cake) 52

13 Pan di Spagna (Sponge Cake) 55

Biscotti Cookies 57

1 Canducci alle Mandorle (Almond Biscotti) 59

2 Biscotti al Burro (Italian Butter Cookies) 60

3 Biscotti al Limone (Lemon Cookies) 63

4 Ciambelline al Vino (Wine Cookies 64)

5 Biscotti all'Olio d'Oliva (Olive Oil Cookies) 67

6 Baci Di Dama (Lady Kiss Cookies) 68

7 Biscotti Macine alla Panna (Italian Cream Cookies) 72

9 Brutti ma buomi (Ugly but Good Cookies) 75

10 Biscotti al Caffe (Coffee Cookies) 76

Crostate Pies and Tarts 79

1 Crostata Classica alla Marnellate (Classic Jam Pie) 81

2 La Sbriciolata al Limone (Lemon Crumb Pie) 82

3 Crostatine di Frutta Fresca (Fresh Fruit Tarts) 85

4 Crostata alla Crema D'Arancia (Organge Cream Pie) 87

5 Crostata di Mele (Apple Pie) 89

6 Crostata alle Mandorle (Almond Pie) 91

7 Crostata con Frutti di Bosco e Crema Mascarpone (Wild Berry and Mascarpone cream Pie) 92

8 Crostata alla Crema di Cioccolato alla Nocciola e Ricotta (Chocolate-Hazelnut and Ricotta Pie) 95

9 Crostata al Cioccolato e Cocco (Chocolate Coconut Pie) 96

10 Crostatine al Doppie Cioccolatto (Double Chocolate Tarts) 99

11 Frollini Rkustici ai Frutti di Bosco (Rustic Wild Berry Tarts) 100

Plumcakee Brioche Sweet Breads 103

1 Plumcake al Mandarino (Mandarin Sweet Bread) 105

2 Plumcake alla Crema di Cioceolato alla Nocciola (Chocolate-Hazelnut Sweat Bread) 106

3 Plumcake al Cioccolate e Cocco (Chocolate and Coconut Sweat Bread) 109

4 Plumcake con Mele e Cannella (Apple and Cinnamon Sweet Bread) 110

5 Plumcake con Yogurt al Limone (Lemon Yogurt Sweet Bread) 113

6 Brioche Facile e Soffice (Easy and Soft Bbioche) 114

7 Plumcake alla Stracciatella (Chocolate Chip Sweet Bread) 117

Pasticcini Pastries 119

1 Mille Foglie con Crema all'Arancia (Puff Pastry with Orange Pastry Cream) 121

2 Ciambelle (Doughnuts) 122

3 Saccottini alla Crema di Cioccolato alla Nocciola (Chocolate-Hazelnut Packets) 125

4 Mini Cornetti con Confettura (Mini Croissants with Jam) 126

5 Meringa Italiana (Italian Meringue) 129

6 Girella alla Crema di Cioccolato alla Nocciola (Chocolate-Hazelnut Roll-Ups) 130

Le Freschezze Chilled 133

1 Budino al Cioccolato (Italian Ckhocolate Pudding) 135

2 Mousse al Mascarpone e Cioccolato (Mascarpone and Chocolate Mousse) 136

3 Crema di Limoncello (Lemon Cream Liqueut) 139

4 Liquore alla Crema di Caffe (Coffe Cream Liqueur) 140

5 Semifreddo alla Pesca (Peach Semifreddo) 143

6 Gelato al Melone (Cantaloupe Gelato) 144

Dlstagione Scasonal 147

1 Torrone al Cioccolato (Chocolate Torrone) 149

2 Ferrero Rocher® Fatto in Casa(Homemade Ferrero Rocher) 150

3 Bigne di San Giuseppe (St. Joseph Cream Puffs) 153

4 La Sbriciolata di Mele (Apple Crumb Cake) 154

5 Chiacchiere di Carnevale Fritte (Fried Fritters) 157

6 Croccante alle Mandorle (Almond Crunch) 158

Region Regional 161

1 Piedmont: Bicchierini di Panna Cotta ai Frutti di Bosco (Wild Berry Panna Cotta) 163

2 Sicily: Cannoli Fritti (Fried Cannoli) 164

3 Lazio: Castagnole alla Ricotta (Ricotta Sweet Balls) 167

4 Toscana: Torta della Nonna (Grandmother's Cake) 168

5 Capri Island: Torta Caprese (Capri Cake) 171

2 Lazio: Maritozzi (Whipped Cream-Filled Soft Years Buns) 172

Acknowledgments 174

About the Author 177

Index 178

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