Desserts

Ricciarelli – Sienese almond biscuits

For many, along with the spice-dense panforte, the light, sophisticated ricciarello is the true Tuscan Christmas treat. They used to be made in convents and apothecary shops, the only places where the right spices and storage conditions would be found.
January 25, 2016/by Riccardo
Italian Apple Cake

Moist Apple Cake

Manuela’s mother has offered lots of inspiration and recipes for our cooking classes in Tuscany. This is one of her recipes, now handed down to her children and grandchildren. Thanks Licia!
April 5, 2012/by Manuela

Fruit and Custard Tart

This is a tart to rival a patisserie bought one. In our cooking courses in Italy we show you just how the pastry should be rolled out: quickly, gently but firmly. It takes some practice, but is well worth mastering. Delicious with soft fruit such as raspberries.
May 25, 2010/by Manuela

Carnival Sponge Cake

Schiacciata alla Fiorentina is a fluffy, delicately scented Mardi Gras cake. It is one of the dairy-free desserts that we make during our cooking courses in Italy.
February 27, 2014/by Shilpa

Serenella’s Amazing Chocolate Cake

Serenella is one of our lovely instructors at our cooking school in Italy. This moist, rich cake is addictive!
January 21, 2013/by Shilpa

Custard Pie with Pine Nuts & Almonds

In this traditional Tuscan dessert the combination of rich pastry, delicate custard and toasted nuts makes for a special treat indeed.
April 5, 2010/by Manuela
Pear and Fig Tart

Pear and Fig Tart

You can make this tart with pretty much any fruit, but the combination of figs and pears is divine! During our cooking classes in Tuscany, we use ripe figs from the trees at the top of the hill.
March 4, 2010/by Manuela

Tiramisù

Tiramisu (literally “Pick me up”) seems to have been around for generations, but is in fact a creation from the 1970s! The version that we teach at our cooking school in Tuscany uses custard.
April 5, 2010/by Shilpa

Orange and chocolate cake

This is a typical Sephardic Passover cake, which has various versions, made throughout the Mediterranean.
March 13, 2012/by Riccardo

Cantuccini

These are the classic “biscotti” as they are often known in the US (in Italian, this just means any “cookies”). Using the finest flour available results in the most mouthwatering morsels.
March 4, 2010/by Manuela
Panna cotta

Panna Cotta

The secret to a good panna cotta is achieving something that sets, but is still wonderfully creamy. Experiment with agar- agar quantities since they do vary!
April 5, 2010/by Shilpa

Tuscan Grape Harvest Cake

In Tuscany, this complex-flavoured but simple to make cake is only made for a few weeks a year, when the small, sweet, seedy red grapes are around (many are “gleaned” in the vineyards after the harvest). Use the sweetest red grapes you can.
April 5, 2010/by Manuela
ricotta cheese cake

Ricotta cheesecake

We have met some true cheesecake connoisseurs at our cooking school in Italy, but many say that this has become their favourite baked cheesecake recipe!
December 22, 2010/by Manuela
Apple tart

Apple Tart with Frangipane Layer

Moist, deliciously simple tart.
March 25, 2010/by Manuela
budino

Budino ~ Italian Crème Caramel

Traditionally a "budino" is made in a large mould, not little individual moulds. It makes for a more spectacular sight when it it served, but be careful when you turn it upside down to serve!
April 5, 2010/by Manuela

Dairy-free carrot cake

Hardly a dieter’s cake - the 5 eggs probably make up for any points you gain by not having dairy, but light nonetheless.
February 12, 2010/by Manuela

Fruit Bavaroise

This is a great summer dessert which is light, fruity, fresh and refreshing!
January 8, 2011/by Riccardo

Zuppa inglese

This dessert often gets translated as “trifle”. It is a layered dessert like trifle, but is as far as one can get from the jelly and sherry of British offerings.
January 2, 2010/by Shilpa

Bonet ~ Caramel, coffee and amaretto dessert

The Bonet (perhaps the name comes from a word for "hat"?) is a traditional dessert from the Piedmont area. There are records of this dish which date back to the noble banquets of the 13th century. Enjoy!
November 18, 2012/by Shilpa

Vegan chocolate cake

A vegan delight!
September 25, 2015/by Shilpa