A lavish, velvety mousse with an Italian twist.
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A refreshing, lightly boozy popsicle to beat Rome’s infernal summer temperatures.
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These Brownie Ice Cream Sandwiches take the nostalgic yet slightly hum-drum Klondike ice cream sandwich of my youth to new heights, thanks to the addition of two fudgey, rich, bittersweet brownies.
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No need to wait for your next trip to Italy to eat crema di pistacchio — prepare this dreamy delicacy right in the comfort of your own kitchen, and slather on pastries, cookies, or cake.
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Classic tramisù — coffee-dipped savoiardi biscuits, billows of mascarpone cream, cocoa powder — made with the addition of chopped bittersweet chocolate in between the layers.
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A recipe for classic panna cotta, an Italian dolce that requires minimal effort and zero use of the oven. This version is softly wobbly, perfectly smooth, and just sweet enough, perfect with a spoonful or two of summer-y strawberry sauce over the top.
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The classic tiramisu’ revamped for Spring, with layers of strawberry-tinged savoiardi biscuits, billowy mascarpone cream, and lots of juicy berries.
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Almond-infused panna cotta with tipsy cherries — what more could you want in a summer dessert?
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Rich, creamy, chocolate peanut butter ice cream — pure American summer bliss.
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An Italian classic with a twist — think of this as cappuccino in the form of dessert.
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Homemade mascarpone cheese, way easier than you would think and oh so delicious.
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Butterscotch sauce that is addictive, buttery and brown sugar-y with a warm toasty-ness to it, the whole thing woken up with a hit of salt and rounded out with a dab of vanilla, perfect over a scoop (or two) of ice cream.
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Smooth, refreshing coffee cream —typical of the Italian bar — perfect on a hot day.
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This recipe here brings a little bit of America to my kitchen in Rome, and, as the name implies, is truly the best hot fudge sauce I've ever had, addictive-ly, this-might-not-make-it-from-the-stove-to-the-jar good, deeply chocolate-y and just sweet enough, and takes just 10 minutes to whip up.
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The classic American Rice Krispy treat taken to the next level with a pinch of salt and lots of nutty brown butter.
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Intensely vanilla-y ice cream offset splendidly by generous swirls of salty buttery melt-in-your-mouth caramel, pure frozen summer dessert nirvana that puts any store-bought ice cream to shame (sorry, Ben & Jerry).
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Hailing from Sicily, granita is icy, fruity, refreshing, and so easy to make at home.
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These fudge pops are similar to the Fudgesicles of my youth but slightly more sophisticated and with an Italian touch, thanks to the Nutella. They are as rich and fudge-y as ice cream (we are talking about frozen Nutella, after all) with a little help from its flavor soulmate, the overripe banana.
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This pistachio semifreddo is divine, sublime, blissful, off-the-charts good, one of my new favorite dessert recipes. It tastes just like a pistachio -- not like that wimpy bright green "pistachio" ice cream of my youth -- and is even dotted with bits of pistachio which up the pistachio factor and give the dessert a little crunch and texture.
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