Italian Food Info -

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Italian Food Most Common Italian dishes types ofItalian food, Italian desserts Typical Dishes traditional Italian food recipies and Italian wine.

Italian desserts

Most Italian desserts are fruit-based – light and natural. They say that Italians invented the art of ‘chilling’.

Just like everyone else the Italians have a sweet tooth. Delicious and simple recipes created with eggs, sugar, butter and Narsala wine. Using regional and seasonal fruits that grew in the back yard.

Which implies that ice-creams probably originated in Italy, where the nobles were getting their chefs to serve these sensational ices to the Parisian court, as early as the fifteenth century. Ciarduna, Tiramisu, Zabaione, Zuppa Inglese, Panettone, Mont Blanc, Mascarpone Cream to name but a few.

All the traditional desserts that made each and every day special and holidays a delight for everybody. I hope your enjoy these recipes.

Italian - Tiramisu

Ingredients:

24 firm ladyfingers
2 cups espresso, cooled
6 eggs, separated
2 tbl. granulated sugar
1 lb. mascarpone
4 tbl. brandy, rum, or bourbon
2 tbl. triple sec
cocoa powder

Instructions:

Heat oven to 350 degrees.
Arrange the ladyfingers on a baking sheet and toast them for maybe fifteen minutes.
Put the espresso in a wide bowl and soak each ladyfinger briefly.
Arraunge half the ladyfingers in a rectangular serving dish.
In another bowl, beat the egg yolks with the sugar until the combo turns pale yellow. Add the mascarpone, brandy, and triple sec; stir to combine.
In a separate bowl, beat the whites untilstiff. Fold whites into the mascarpone mixture.
Layer half the mixture atop the ladyfingers in the serving dish. Add another layer of ladyfingers, followed by the remaining mixture.
Dust liberally with cocoa.
Cover and refrigerate at least one hour before serving. Serves 12-16

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Ricotta Orange Mango Cheesecake

This cake is really delicious creamy but light cheesecake.

Ingredients:

5 oz biscotti (any flavor)I

4 TB butter, melted

1 15 oz container whole milk ricotta

2 8 Oz packages cream cheese left till room temparature

3/4 cup sugar

1/4 cup honey

1 TB orange Zest

2 tsp. Vanilla

4 eggs

Instructions:

Preheat oven to 350-degrees F.

Put the ricotta in a strainer over a bowl to remove excess water.

Wrap foil under the bottom and about 2-inches up the sides of a 9-inch springform pan.

In a food processor, grind the biscotti until fine.

Add the melted butter and process until the mixture is well moistened.

Press the biscotti crumb mixture on the bottom of the springform pan.

Bake 15 minutes, or until the crust is golden brown.

Cool on a wire rack.

In a clean food processor bowl, blend the drained ricotta until smooth.

Add the cream cheese and sugar and blend well.

Add the honey, orange zest, and vanilla and blend well.

Add the eggs and blend well.

Pour the cheese mixture over the crust in the pan.

Place the springform pan in a large roasting pan.

Pour hot water into the roasting pan to come halfway up the sides of the springform pan.

Bake for 65 minutes, or until the cheesecake is golden.

The center of the cake will still move slightly when the pan is gently shaken.

Transfer the cake to a wire rack and allow to cool for 1 hour.

Run the blade of a knife around the inside of the cake pan to loosen

. Remove the springform band

. Refrigerate until the cheesecake is cold before serving.

Cheesecake will keep well for several days if refrigerated

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Spumoni

Ingredients:

4 egg yolks
2 tablespoons of cold water
1/4 cup of sugar
1/2 cup of marsala
1/4 cup diced mixed candied fruit
1 cup heavy cream, whipped
chocolate ice cream

Description:

• Beat yolks well. Add the water, then sugar, the wine and beat well.

• Place mixture in double boiler over hot water and cook over low heat, beat the entire time until mixture thickens.

• Remove from heat and cool. When cool, stir in candied fruits and fold in the cream. Pour into a tray.

• Make chocolate ice cream. When cool, spoon it over the first layer in the tray and freeze overnight.

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