Italian Food, Recipes and Cuisine from Saveur

12 results for "desserts"
Narrow Results You've Selected: Italian Chill Easy Remove all Source Saveur (10) Main Ingredient Chocolate (3) Cheese (2) Eggs (2) Fruit (2) Rum (1) Show all... Vegetables (1) Course Dessert (10) Breakfast/Brunch (1) Season Summer (4) Winter (4) Spring (3) Fall (1) Occasion Christmas (2) Topic Recipe (10) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"desserts"; var omni_prop11 = omni_channel+":"+"desserts"; var omni_prop12 = omni_channel+":"+"desserts"; var omni_prop18 = "desserts"; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Easy"; var omni_prop8 = "Cuisine:Italian,Technique:Chill,Difficulty:Easy"; 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 07/18/2008 Sicilian Watermelon Pudding (Gelo di Melone) This sweet, cooling dessert is popular in the Sicilian capital, Palermo. Issue #113 01/17/2008 Cannoli These Sicilian treats are one of America's favorite Italian pastry. Issue #95 07/18/2008 Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè) The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria. Issue #113 11/29/2005 Argentina-Style Tiramisù This recipe calls for Argentine ladyfingers. Softer than some Italian savoiardi, they partically dissolve into the layers of cream, creating a custardy texture. Issue #84 02/13/2013 White Chocolate-Cardamom Panna Cotta Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom. Issue #152 10/13/2005 Buttermilk Panna Cotta This recipe is adapted from one in Claudia Fleming's The Last Course. Panna cotta means cooked cream. Issue #68 09/15/2005 Chocolate Tart The owners of Trattoria Garga makes this tart as an alternative to the panna cotta (cooked cream) served in most local trattorias. Digestives are English sweet wheat crackers taken with tea. Issue #63 08/22/2005 Jam Tart Dina Fabbri, who cooked for Lodovico Antinori at his Ornellaia wine estate in Tuscany, gave us her recipe for this classic crostata. Issue #57 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