Take this custard out of the refrigerator about 10 minutes before serving.
Though perfectly delicious on its own, this cake can also be served with fresh fruit, toasted almonds and honey, or sweetened mascarpone.
This is a popular dessert in Italy and often made with marsala.
We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste.
This recipe is adapted from Professional Baking by Wayne Gisslen.
This rich Italian ice cream from Manhattan's San Pietro is even good without truffles.
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
This simple dessert has become so famous in America that it seems to appear on every menu in the land.
This warm, frothy custard is a great way to extend your truffle experience to the very end of the meal.