Dolci

Layered espresso-soaked savoiardi, mascarpone, and cocoa - the signature sweet finale.

Italian ricotta cheesecake scented with lemon and vanilla on a pine-nut crust.

Vanilla panna cotta turned out onto plates and crowned with a fleur de sel caramel.

Flourless dark chocolate torta with a glossy ganache and a whisper of espresso.

A chocolate-amaretti pudding from Piemonte set with caramel in the mold.

Grandmas tart: pasta frolla crust, custard filling, pine nuts, and powdered sugar.

Emerald pistachio and ricotta cake with a whipped mascarpone crown.

Delicate Italian crepes filled with lemon cream and flambeed with grappa.

The simplest, silkiest vanilla panna cotta with wild strawberries and balsamic.

Upside-down apple torta with buttery caramel and whipped vanilla cream.

A show-stopping meringue roll filled with cream and berries - pavlovas Italian cousin.

Layered spoon dessert with dulce de leche, banana, espresso cream, and chocolate.

Domed sponge cake filled with ricotta cream, chocolate, and candied fruits - a Renaissance classic.

A warm coconut-rice pudding with mango compote and lime zest.

Choux puffs filled with vanilla gelato and drowned in warm bittersweet chocolate.

Crisp Italian doughnut sticks rolled in cinnamon sugar and served with chocolate.

Phyllo pastry wrapped around walnuts, honey, and cinnamon - inspired by southern Italian nonne.

A playful Italian-Japanese mash-up: chewy mochi wrapped around pistachio semifreddo.

Thick fudgy brownie layers stacked with chocolate ganache and a drizzle of espresso syrup.