Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Dessert Eggs Saveur Recipe Remove all Difficulty Medium (5) Easy (4) Season Winter (3) Fall (2) Spring (2) Summer (2) Occasion Christmas (2) Passover (1) Technique Bake (5) Chill (3) No Cook (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = "Cuisine:Italian,Course:Dessert,Main Ingredient:Eggs,Source:Saveur,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 02/28/2013 La Tarte (Vanilla-Rum Custard) Take this custard out of the refrigerator about 10 minutes before serving. Issue #134 03/06/2007 Almond–Lemon Cake Though perfectly delicious on its own, this cake can also be served with fresh fruit, toasted almonds and honey, or sweetened mascarpone. Issue #78 11/20/2007 Muscat-Spiked Zabaglione This is a popular dessert in Italy and often made with marsala. Issue #71 10/30/2007 Stuffed Horseshoe-Shaped Pastry We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste. Issue #62 03/30/2007 Macaroons This recipe is adapted from Professional Baking by Wayne Gisslen. Issue #50 02/27/2002 Cream Gelato with White Truffles This rich Italian ice cream from Manhattan's San Pietro is even good without truffles. Issue #40 06/21/2007 Vistorta Chocolate Cake While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe. Issue #38 05/14/2007 Tiramisù This simple dessert has become so famous in America that it seems to appear on every menu in the land. Issue #38 01/23/2007 Black Truffle Sabayon This warm, frothy custard is a great way to extend your truffle experience to the very end of the meal. Issue #3