Italian Dessert Recipes is a style of dessert in Italian cuisine which originated from Italy, a country in Europe.

Italian dessert recipes for everyday, holidays, seasons of the year, and special occasions. It contains traditional and non-traditional (cucina nuova) Italian desserts for simple family gatherings or for entertaining.

Best Italian Dessert Recipes

Best Italian Dessert Recipes

The range in Italian cooking, the reliance on things that are fresh which are cooked immediately, as well as the extensive use of olive oil, vegetables, and fruit bring about making Italian food both delicious and healthy. Given here is a small sample of Italian dessert recipes for people who like to indulge in gastronomic delights:

Italian Rum Cake

Your guests will love how rich and flavorful this dessert is, and thanks to the boxed cake mix this recipe calls for, you’ll love how easy it is to prepare. Italian dessert recipes notes that you must make this cake in advance and allow it to sit at least 12 hours before serving.

Ingredients

  • 1 box of yellow cake mix
  • 1 package of vanilla instant pudding
  • 4 eggs
  • ½ cup oil
  • 1 cup of walnuts
  • ½ cup dark rum

Directions

Preheat the oven to 325 degrees Fahrenheit. Grease the bundt or tube pan. Pour the 1 cup of chopped nuts over the bottom of the pan. Mix all the cake ingredients together. Blend well. Pour batter over nuts. Bake for 1 hour. While the cake is baking for the hour, prepare the glaze. To prepare the glaze, melt the butter in a sauce pan. Stir in the water and sugar.

Chocolate panna cotta

Panna Cotta is definitely an Italian dessert made with an eggless custard and served cold. Gelatin is put into help set up this foolproof chocolate dessert.

Chocolate panna cotta

Chocolate panna cotta

Ingredients

  • 1/4 cup milk
  • 1 teaspoon unflavored powdered gelatin
  • 2/3 cup half-and-half
  • 2 tablespoons sugar
  • 2 1/2 teaspoons finely chopped semisweet chocolate
  • 1/4 teaspoon vanilla extract
  • Pinch salt

Directions

  1. Place milk in a tiny saucepan; sprinkle with gelatin and let are a symbol of 5 minutes. Stir over medium heat 2 to 3 minutes just until gelatin dissolves; don’t let milk boil.
  2. Add half-and-half, sugar, chocolate, vanilla and salt, and whisk constantly over medium-high heat 4 to 5 minutes or until sugar dissolves and chocolate has melted. Remove from cool and heat slightly. Pour into an 8-ounce ramekin and chill overnight.
  3. To serve, dip ramekin into bowl of hot water for around 30 seconds, then invert onto serving plate, shaking ramekin gently if required to remove.