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Italian Dessert


cotta is a classic dessert served throughout Italy.

Heavy cream is boiled together with sugar and other flavorings, then poured into a decorative mold and chilled. 

These fresh and fruity puff pastry horns make a lovely summer treat.

In Sicily this pudding is very popular; likewise it is well-liked and made all over the world.

The outside of many pastries is covered with a light layer of glaze prepared with confectionary sugar and lemon juice and butter.

Sicilian desserts and as filling for cannoli, cassate, for the Saint Joseph sfingi and other various, colorful and specialty pastries.

Cubbaita or Giuggiulena is made with honey, sugar, sesame seeds, toasted almonds and orange or lemon zest.

Italian meringue is a versatile dessert, often used as frosting for cakes and pies.

However, this light and airy dessert can also be used for mousse, parfaits and much more!

Chocolate salami (salame di cioccolato in Italian) is a dessert popular in Italy.

It is made from dark chocolate, plain cookies (tea biscuits, digestive cookies, Graham crackers), rum and sometimes nuts or dried fruits.