As you probably know, there is a large variety of Desserts in Italy. The origins of the dishes are a lot, some are really imaginative while some others are more credible..The large variety of Desserts is due to the different traditions in each Italian region, according to the past.
One of the mosf famous Italian Desserts is the TIRAMISU, whose origins date back to 1600. Some say that the invention of this Dessert is due to a restaurant of Treviso, in the Veneto region of Italy, called "El Toulà" . Tiramisu is probably the most common dessert in Italy and i personally think that it is the most delicious...!!!
Another typical Italian Dessert, is the Sicilian Cassata. This dish was first born to celebrate Easter after the Lent Sacrifice but now it has become common all year round. its ingredients are simple, like chocolate, candied peel and ricotta cheese but to prepare the dish is not simple at all..!!
there are a lot of other Desserts, like Cannoli (from Sicily), Babà( from Naples) and so on which are all delicious and you should try them once in your life...!!!
the Sicilian Cassata
Tiramisu
HERE ARE THE RECIPES IF YOU WANT TO COOK THE DESSERTS:
Recipe for Tiramisu
2 packages of Lady finger cookies
2 1/2 cups of strong coffee
1/2 cups coffee liqueur
9 eggs separated
1 3/4 cup of sugar
1 1/2 tsp. of Vanilla
1 1/2 pound of Mascarpone cheese
1 cup of finely chopped semisweet chocolate
1/2 cup of sweet cocoa powder Mix the cold coffee and the liquer in a large bowl. In batches, dip the cookies in the coffee mixture. You want them to be moist on the outside but still crunchy inside. Beat the egg yolks with 1/2 of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters. Add the Mascarpone and beat for 2 - 3 more minutes. Set aside. Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about four minutes. Gently fold the egg whites in the Mascarpone mixture, until the mixture is all the same color. Add the chopped semisweet chocolate and gently fold it into the mixture. In a 9 x 17 glass baking dish, assemble the dessert. Layer the bottom of the pan with the soaked cookies. Top with a layer of the chocolate-Mascarpone mixture. Repeat the procedure to make one more layer. Using a flour sifter cover the top of the Tiramisu, sprinkle a thin layer of sweet cocoa powder. Place the Tiramisu in the refrigerator and let it rest for at least 5 hours, better if overnight. Serve it with pride.
2 1/2 cups of strong coffee
1/2 cups coffee liqueur
9 eggs separated
1 3/4 cup of sugar
1 1/2 tsp. of Vanilla
1 1/2 pound of Mascarpone cheese
1 cup of finely chopped semisweet chocolate
1/2 cup of sweet cocoa powder Mix the cold coffee and the liquer in a large bowl. In batches, dip the cookies in the coffee mixture. You want them to be moist on the outside but still crunchy inside. Beat the egg yolks with 1/2 of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters. Add the Mascarpone and beat for 2 - 3 more minutes. Set aside. Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about four minutes. Gently fold the egg whites in the Mascarpone mixture, until the mixture is all the same color. Add the chopped semisweet chocolate and gently fold it into the mixture. In a 9 x 17 glass baking dish, assemble the dessert. Layer the bottom of the pan with the soaked cookies. Top with a layer of the chocolate-Mascarpone mixture. Repeat the procedure to make one more layer. Using a flour sifter cover the top of the Tiramisu, sprinkle a thin layer of sweet cocoa powder. Place the Tiramisu in the refrigerator and let it rest for at least 5 hours, better if overnight. Serve it with pride.
Recipe for Cassata
Pan di spagna (cake): 6 eggs, at room temperature 2/3 cup sugar 1 teaspoon grated orange or lemon peel 1 cup all-purpose flour, sifted
Sciroppo di zucchero (syrup): 3/4 cup warm water 5 tablespoons sugar 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
3 cups Crema di Ricotta
Glassa (frosting): 1 1/2 cups confectioners' sugar 1/2 lemon, juiced 1/2 teaspoon lemon extract Candied fruit, for garnish
Special equipment: 9-inch spring-form pan
Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.
To make the cake, beat the eggs preferably in an electric mixer for 5 minutes. Add the sugar and grated citrus peel and continue to beat until the beater leaves a ribbon-like trail, about 15 minutes. Fold in the flour by hand, one-third at a time.
Pour the batter into the prepared springform pan and bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Allow the cake to cool for about 10 minutes then unmold and cool completely.
To make the syrup: In a small bowl, combine 3/4 cup of warm water with the sugar and the liqueur. Stir the syrup until the sugar dissolves.
To form the cassata: Slice the cake into 2 (1/2-inch-thick) slices. Trim the crusts from the cake then return one of the layers to the springform pan. Spoon half the syrup over the cake then spread a layer of ricotta crema on top. Repeat, carefully placing another layer of cake, drizzling with syrup then spreading with ricotta. Wrap the cake in plastic and chill it for at least 1 hour.
To make the frosting: Sift half of the confectioners' sugar into a bowl. Add half of the lemon juice and all of the lemon extract. Stir the liquid into the sugar, breaking up any lumps. Sift the remaining sugar into the bowl and add the rest of the lemon juice. Thin the icing with a little water until it has a thin spreading consistency and forms smooth, shiny icing.
Unwrap the cassata and invert it onto a serving plate. Ice the cassata then decorate it with whole and cut pieces of candied fruit. Chill the cassata for at least 3 hours, then slice and serve.
Cook's Note: Cassata sometimes boasts a decorative layer of marzipan.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Sciroppo di zucchero (syrup): 3/4 cup warm water 5 tablespoons sugar 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
3 cups Crema di Ricotta
Glassa (frosting): 1 1/2 cups confectioners' sugar 1/2 lemon, juiced 1/2 teaspoon lemon extract Candied fruit, for garnish
Special equipment: 9-inch spring-form pan
Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.
To make the cake, beat the eggs preferably in an electric mixer for 5 minutes. Add the sugar and grated citrus peel and continue to beat until the beater leaves a ribbon-like trail, about 15 minutes. Fold in the flour by hand, one-third at a time.
Pour the batter into the prepared springform pan and bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Allow the cake to cool for about 10 minutes then unmold and cool completely.
To make the syrup: In a small bowl, combine 3/4 cup of warm water with the sugar and the liqueur. Stir the syrup until the sugar dissolves.
To form the cassata: Slice the cake into 2 (1/2-inch-thick) slices. Trim the crusts from the cake then return one of the layers to the springform pan. Spoon half the syrup over the cake then spread a layer of ricotta crema on top. Repeat, carefully placing another layer of cake, drizzling with syrup then spreading with ricotta. Wrap the cake in plastic and chill it for at least 1 hour.
To make the frosting: Sift half of the confectioners' sugar into a bowl. Add half of the lemon juice and all of the lemon extract. Stir the liquid into the sugar, breaking up any lumps. Sift the remaining sugar into the bowl and add the rest of the lemon juice. Thin the icing with a little water until it has a thin spreading consistency and forms smooth, shiny icing.
Unwrap the cassata and invert it onto a serving plate. Ice the cassata then decorate it with whole and cut pieces of candied fruit. Chill the cassata for at least 3 hours, then slice and serve.
Cook's Note: Cassata sometimes boasts a decorative layer of marzipan.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
