Chocolate Almond ' Torta Caprese ' flourless cake torte by Foodessa

This chocolate, almond based ' Torta Caprese ' is an Italian dessert icon. The luscious flourless cake got re-vised to an ultimate delight. This tamed semi-sweet chocolate paradise has become one of my favourite indulgences. It's an absolutely gluten-free dessert and an added bonus for our tummies ;o) For a dedicated…

TiraMiSù Galliano LEMON special by Foodessa

This lusciously creamy and decadent LEMON TiraMiSù gets an added 'Pick-Me-Up' from the smooth and aromatic spirited GALLIANO liquor. For a dedicated post...refer here: http://www.foodessa.com/2011/05/tiramisu-galliano-lemon-special.html

Ricotta Pie by molly11

We took the traditional Italian holiday dessert and brought the health benefits up a notch by adding blueberries. We also think the pie tastes better and looks more inviting. Drain the ricotta cheese if you are buying the cheese prepackaged.

Creme Brulee by Mark Tabak

My claim to fame. Not quite so traditional, I use whole eggs and milk to lighten it up a little bit.

Italian Pepper Cookies by Evelyn Scott

Sometime you may have had some Italian cookies and wondered about the piquant taste. They may have been pepper cookies which come from the far northern Italian border. The pepper does not make the cookies hot, just zippy.

Easter Maritozzi by Evelyn Scott

Rising Time: 2 hours, 30 minutes If you want to make something even more sinful, Italian pastry shops often squirt whipped cream into maritozzi using a pastry bag after they have cooled, and also dust them with confectioner's sugar. :

Double Dip Red Wine Taralli by Patricia Turo

Red wine taralli are slightly sweet, made with a full-bodied red wine such as Cabernet, Merlot, Barolo, Zinfandel, and Primativo etc.

creamy CANNOLI maple syrup RICOTTA filling by Foodessa

I'll leave the authenticity to the ones who do it best. In the meantime, I've enjoyed tinkering with this recipe and this is what I've grown to appreciate best. It is a very lightly smooth textured mousse-like creamy filling. Versatile enough to add your own personality to it. For a dedicated post...please refer to:…

Cassata Cassata Caprese Destrutturata by Ugo D'Orso

E' una mia creazione, sostituendo con il bisquit della Torta Caprese, il pan di spagna usato comunemente per la cassata napoletana.

Pastiera Napoletana by Ugo D'Orso

Berry Zen Summer Delight by Feeling Food

The joy here is that because the fruit is already frozen, within an hour and a half you have the most delightful of healthy and gorgeously delicious mock ice creams. All the yumminess with the best of summer.

Tartlets with cream and fruit by Irene

My tartlets! They are light and tasty!

My Old-Fashioned Delicious Red Velvet Cake by Nathan Willow

The colorful history of red velvet cake recipe dates back to the 1940s. It is said that the recipe was actually discovered by accident when some vinegar fell into the cake batter, reacted with the cocoa in the cake, and gave a deep red color. Since then, many variations of the red velvet cake recipe from scratch have come up, but the…

World's Best Shortbread Cookies by B Innes

This recipe has been in our family for many years and is a tradition at Christmas

Indulgent Chocolate Tart by Hungry Jenny

I used an 8 x 12 inch rectangular tin for this, which was slightly too big, but you don't particularly need to roll the pastry right out to fill up each side of the tin completely. As long as you can create a 'lip' around the whole thing to seal in the chocolate goodness, you're good to go! This cuts into 6 decent sized dessert…