20 Delicious Italian Dessert Recipes Irresistible

Craving a sweet taste of Italy? From creamy tiramisu to crispy cannoli, Italian desserts are all about indulgence—and we’ve rounded up 20 irresistible recipes to satisfy your sweet tooth. Whether you’re hosting a dinner party or just treating yourself, these decadent delights are sure to impress. Ready to dive into la dolce vita? Let’s get baking!

Classic Tiramisu with Mascarpone Cream

This no-bake Italian dessert is a crowd-pleaser, layering coffee-soaked ladyfingers with a dreamy mascarpone cream for the perfect balance of rich and airy.

Ingredients:

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1 cup heavy cream
• 16 oz mascarpone cheese, room temperature
• 1 1/2 cups strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 24 ladyfinger cookies
• 2 tbsp unsweetened cocoa powder

Instructions:

1. In a heatproof bowl, whisk 6 egg yolks and 3/4 cup sugar until pale. Place the bowl over a pot of simmering water (double boiler) and whisk constantly for 8–10 minutes until thickened. Remove from heat and let cool slightly.
2. In a separate bowl, beat 1 cup heavy cream to stiff peaks. Fold in 16 oz mascarpone and the cooled egg mixture until smooth.
3. Stir 2 tbsp coffee liqueur (if using) into 1 1/2 cups cooled coffee. Quickly dip each ladyfinger into the coffee (1–2 seconds per side) and arrange in a single layer in an 8×11-inch dish.
4. Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream. Cover and chill for at least 6 hours (or overnight).
5. Just before serving, dust the top with 2 tbsp cocoa powder through a fine sieve.

The magic of tiramisu? The cream stays luxuriously light thanks to the whipped cream fold-in, while the espresso-kissed layers deepen in flavor as they chill.

Tip: For a non-alcoholic version, swap the liqueur for 1 tsp vanilla extract in the cream.

Homemade Cannoli with Ricotta Filling

Nothing beats the crisp shell and creamy filling of a freshly made cannoli—this classic Italian dessert is easier to make at home than you think!

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 tbsp unsalted butter, chilled and cubed
• 1/4 cup dry white wine
• 1 egg white, lightly beaten
• Vegetable oil, for frying
• 1 1/2 cups whole-milk ricotta, drained
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 cup mini chocolate chips

Instructions

1. Make the dough: In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, and 1/4 tsp salt. Cut in 1 tbsp chilled butter until crumbly. Stir in 1/4 cup white wine until dough forms. Knead briefly, wrap in plastic, and chill 30 minutes.
2. Fry the shells: Roll dough to 1/8″ thickness. Cut into 4″ circles, wrap around cannoli tubes, and seal edges with 1 beaten egg white. Heat 2″ vegetable oil to 375°F and fry shells 2–3 minutes until golden. Cool on a rack.
3. Make the filling: Beat 1 1/2 cups ricotta, 1/3 cup powdered sugar, 1/2 tsp vanilla, and 1/4 tsp cinnamon until smooth. Fold in 1/4 cup mini chocolate chips. Chill 1 hour.
4. Assemble: Pipe filling into cooled shells just before serving. Dust with extra powdered sugar if desired.

The contrast of the shatteringly crisp shell and lusciously sweet filling is what makes cannoli unforgettable—plus, frying your own shells ensures maximum freshness.

Tip: For extra crunch, dip the ends of filled cannoli in chopped pistachios or more chocolate chips.

Panna Cotta with Fresh Berries

Silky, luxurious panna cotta is even better when topped with a burst of fresh berries—this no-bake dessert feels fancy but comes together with just a few simple steps.

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/4 tsp unflavored gelatin
• 1 1/2 cups mixed fresh berries (strawberries, raspberries, blueberries)
• 1 tbsp honey (optional, for drizzling)

1. In a small bowl, sprinkle 1 1/4 tsp gelatin over 1/2 cup milk. Let sit for 5 minutes to bloom.
2. Meanwhile, combine 2 cups heavy cream, 1/3 cup sugar, and 1 tsp vanilla in a saucepan over medium heat. Warm until steaming (do not boil), stirring to dissolve sugar.
3. Remove from heat and whisk in the gelatin mixture until fully dissolved. Strain through a fine-mesh sieve into a pitcher for smoothness.
4. Divide mixture among 4 ramekins or glasses. Chill for at least 4 hours (or overnight) until set.
5. Top each serving with 1/2 cup fresh berries and drizzle with 1 tbsp honey if desired.

The magic here? That jiggle—the panna cotta should tremble like a custardy cloud when nudged. Serve straight from the fridge for the perfect cool, creamy bite.

Tip: Run a thin knife around the edges and dip the ramekin in warm water for 10 seconds if you want to unmold it onto a plate.

Italian Lemon Ricotta Cake

This sunny, tender cake is like a slice of Italy in your kitchen—bright with lemon and luxuriously moist thanks to ricotta.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup whole-milk ricotta cheese
• ½ cup unsalted butter, softened
• 3 large eggs
• 2 tbsp fresh lemon zest
• ¼ cup fresh lemon juice
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
3. In a separate bowl, beat ½ cup softened butter and 1 cup granulated sugar until fluffy. Add 3 eggs one at a time, then mix in 1 cup ricotta, 2 tbsp lemon zest, ¼ cup lemon juice, and 1 tsp vanilla extract.
4. Gently fold the dry ingredients into the wet mixture until just combined. Pour batter into the prepared pan.
5. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
6. Dust with powdered sugar before serving if desired.

The ricotta keeps this cake impossibly light, while the lemon adds a zesty punch—perfect with afternoon coffee or as a not-too-sweet dessert.

Tip: For extra moisture, wrap the cooled cake in plastic and let it sit overnight before serving.

Chocolate Hazelnut Gelato

This velvety gelato blends rich chocolate and toasted hazelnuts for a dessert that’s luxuriously smooth with just the right crunch.

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 4 large egg yolks
• 1/2 cup finely chopped toasted hazelnuts
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a saucepan over medium heat, warm the whole milk, heavy cream, and 1/2 cup of the sugar until steaming (about 5 minutes). Whisk in the cocoa powder until smooth.
2. In a bowl, whisk the egg yolks with the remaining 1/4 cup sugar until pale. Slowly pour 1 cup of the hot milk mixture into the yolks, whisking constantly to temper.
3. Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 8–10 minutes). Do not boil.
4. Strain the custard through a fine-mesh sieve into a bowl. Stir in the vanilla extract and salt. Cover and chill for at least 4 hours or overnight.
5. Churn in an ice cream maker according to manufacturer’s instructions. Fold in the toasted hazelnuts during the last 2 minutes of churning.
6. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.

The magic here? Toasting the hazelnuts deepens their flavor, giving each bite a nutty contrast to the dark chocolate base.

Tip: For extra decadence, drizzle with melted chocolate before serving.

Zeppole with Powdered Sugar

Ingredients:

• 1 cup water
• 4 tbsp unsalted butter, cubed
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 3 large eggs
• 1/2 tsp vanilla extract
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions:

1. In a medium saucepan, combine 1 cup water, 4 tbsp unsalted butter, 1 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium heat, then remove from heat.
2. Add 1 cup all-purpose flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms. Return to low heat and cook, stirring constantly, for 1 minute (a thin film will coat the pan).
3. Transfer dough to a bowl. Cool for 5 minutes, then beat in 3 large eggs one at a time, mixing fully after each. Stir in 1/2 tsp vanilla extract.
4. Heat 2 inches of vegetable oil in a deep pot to 375°F. Drop tablespoon-sized dough balls into the oil (don’t overcrowd) and fry for 4–5 minutes, flipping once, until puffed and golden. Drain on paper towels.
5. Dust warm zeppole generously with 1/2 cup powdered sugar and serve immediately.

The magic? These crisp-on-the-outside, custardy-inside fritters practically melt in your mouth—no fancy piping or tools required.

Tip: For extra flair, add a pinch of cinnamon to the powdered sugar or serve with a side of warm chocolate sauce for dipping.

Panettone with Candied Fruits

Panettone with Candied Fruits

This festive Italian bread is studded with jewel-like candied fruits and citrus zest, making it a showstopper for holiday brunches or gifting.

Ingredients:

• 1/2 cup warm whole milk (110°F)
• 2 1/4 tsp active dry yeast
• 1/3 cup granulated sugar
• 4 cups all-purpose flour, divided
• 3 large eggs, room temperature
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1 tbsp lemon zest
• 1/2 tsp salt
• 3/4 cup mixed candied fruits (cherries, citron, orange peel)
• 1/4 cup golden raisins

Instructions:

1. In a stand mixer bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit until foamy (5 minutes).
2. Add 1 cup flour, eggs, remaining sugar, butter, vanilla, orange zest, lemon zest, and salt. Mix with dough hook on medium for 2 minutes.
3. Gradually add remaining flour until dough pulls away from sides (8-10 minutes). Fold in candied fruits and raisins.
4. Transfer to a greased bowl, cover, and let rise in a warm place until doubled (2 hours).
5. Punch down dough, shape into a ball, and place in a parchment-lined 6-inch panettone mold or tall cake pan. Let rise 1 hour.
6. Bake at 350°F for 40-45 minutes until deeply golden and an internal thermometer reads 190°F. Cool upside down on a rack.

The slow rises create an airy, buttery crumb that contrasts beautifully with the chewy fruit—worth every minute!

Tip: For extra shine, brush the warm loaf with honey thinned with 1 tbsp hot water.

Amaretti Cookies with Almond Flour

These delicate Italian cookies are crisp on the outside, chewy inside, and packed with rich almond flavor—perfect with coffee or as a light dessert.

Ingredients

• 2 cups almond flour
• 3/4 cup granulated sugar
• 2 large egg whites
• 1/2 tsp almond extract
• 1/4 tsp fine sea salt
• Powdered sugar (for rolling)

Instructions

1. Prep: Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. Mix dough: In a bowl, whisk together 2 cups almond flour, 3/4 cup granulated sugar, and 1/4 tsp salt. Add 2 egg whites and 1/2 tsp almond extract; stir until a sticky dough forms.
3. Shape: Roll dough into 1-inch balls, then coat each generously in powdered sugar. Place 2 inches apart on the baking sheet.
4. Bake: Bake for 18–20 minutes until cracked on top and lightly golden at the edges. Cool completely on the sheet—they’ll firm up as they sit.

The double hit of almond (flour + extract) gives these cookies an intense, marzipan-like richness, while the powdered sugar crust adds a snowy crunch.

Tip: For extra chewiness, store cookies in an airtight container with a slice of bread overnight—the cookies will absorb the moisture!

Zabaglione with Marsala Wine

This silky Italian dessert is like a boozy cloud—light, airy, and just sweet enough to feel luxurious without weighing you down.

Ingredients:

• 4 large egg yolks
• 1/4 cup granulated sugar
• 1/3 cup Marsala wine (dry or sweet, your preference)
• 1/8 tsp fine sea salt
• Fresh berries or biscotti, for serving (optional)

Instructions:

1. Fill a medium saucepan with 2 inches of water and bring to a gentle simmer over medium-low heat.
2. In a heatproof bowl that fits snugly over the saucepan (without touching the water), whisk together the egg yolks, 1/4 cup sugar, 1/3 cup Marsala wine, and 1/8 tsp salt until smooth.
3. Place the bowl over the simmering water and whisk constantly for 8–10 minutes, scraping the sides and bottom, until the mixture thickens to the consistency of softly whipped cream and coats the back of a spoon.
4. Immediately remove from heat and divide among small glasses. Serve warm with fresh berries or biscotti for dipping.

The magic here? That steady whisking transforms humble ingredients into a velvety custard with a subtle Marsala kick—perfect for impressing dinner guests or treating yourself.

Tip: For extra volume, swap half the Marsala for sparkling wine (like Prosecco) and fold in softly whipped cream at the end.

Semifreddo with Pistachios

This dreamy pistachio semifreddo is like frozen custard meets nutty bliss—no ice cream maker required! It’s luxuriously creamy with a delicate crunch from toasted nuts.

• 1 cup shelled unsalted pistachios, divided
• 3 large eggs, separated
• 1/2 cup granulated sugar
• 1 cup heavy cream
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract

1. Toast the pistachios: Preheat oven to 350°F. Spread 3/4 cup pistachios on a baking sheet; toast for 5–7 minutes until fragrant. Cool, then finely chop 1/2 cup and roughly chop the remaining 1/4 cup for garnish.
2. Make the base: Whisk egg yolks, 1/4 cup sugar, and 1/4 tsp salt in a heatproof bowl set over simmering water (double boiler) until pale and thickened, 5–6 minutes. Remove from heat; stir in vanilla and 1/2 cup finely chopped pistachios.
3. Whip it up: In another bowl, beat egg whites with remaining 1/4 cup sugar to stiff peaks. In a separate bowl, whip cream to medium peaks. Gently fold whites into yolk mixture, then fold in whipped cream.
4. Freeze: Pour into a 9×5″ loaf pan lined with plastic wrap. Sprinkle with remaining chopped pistachios. Freeze 6+ hours until firm.

The magic? It stays scoopably soft straight from the freezer, thanks to the airy mousse-like texture. Tip: For clean slices, dip your knife in hot water before cutting.

Torta Caprese with Dark Chocolate

This Italian flourless chocolate cake is rich, fudgy, and effortlessly elegant—perfect for impressing guests or treating yourself to a decadent dessert.

Ingredients:

• 1 cup (2 sticks) unsalted butter, plus extra for greasing
• 7 oz high-quality dark chocolate (70% cacao), chopped
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 1 1/2 cups almond flour
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
2. In a heatproof bowl, melt the butter and dark chocolate together over a double boiler, stirring until smooth. Let cool slightly.
3. Whisk the granulated sugar, eggs, vanilla extract, and salt in a large bowl until pale and slightly thickened, about 2 minutes. Fold in the melted chocolate mixture.
4. Gently stir in the almond flour until just combined. Pour the batter into the prepared pan.
5. Bake for 35–40 minutes, until the edges are set but the center still has a slight wobble. Cool completely in the pan before unmolding.
6. Dust with powdered sugar (if using) and slice. Serve at room temperature.

The magic of this torta? Its crackly top hides a melt-in-your-mouth center—like a cross between a brownie and a truffle. A scoop of vanilla ice cream takes it over the top!

Tip: For clean slices, chill the cake for 20 minutes before cutting and wipe your knife between pieces.

Biscotti with Almonds and Anise

These twice-baked Italian cookies are perfect for dunking in coffee—toasty almonds and a hint of licorice-like anise make them irresistible.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp anise seeds
• 1 cup whole almonds, lightly toasted

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Whisk together 2 cups flour, 1 cup sugar, 1 tsp baking powder, and 1/2 tsp salt in a large bowl.
3. Beat in 3 eggs and 1 tsp vanilla until a sticky dough forms. Fold in 1 tbsp anise seeds and almonds.
4. Divide dough in half. Shape each portion into a 12-inch log on the baking sheet, spacing them 3 inches apart.
5. Bake for 25 minutes until lightly golden. Cool for 15 minutes, then slice diagonally into 1/2-inch pieces.
6. Reduce oven to 325°F. Arrange slices cut-side down and bake 15 minutes, flip, and bake 10 more minutes until crisp.

The second bake gives these biscotti their signature snap—ideal for storing in an airtight container for weeks (if they last that long!).

Tip: For extra richness, brush the logs with beaten egg before the first bake.

Limoncello Cheesecake

This creamy, citrus-kissed cheesecake is like a slice of sunshine—bright, refreshing, and just the right amount of indulgence.

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ½ cup sour cream
• ¼ cup limoncello liqueur
• 2 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Prep crust: Mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan and bake at 350°F for 8 minutes. Cool slightly.
2. Make filling: Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then blend in ½ cup sour cream, ¼ cup limoncello, 2 tbsp lemon zest, 1 tbsp lemon juice, and 1 tsp vanilla.
3. Bake: Pour filling over crust. Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Cool in the oven with the door cracked for 1 hour, then chill for 4+ hours.

The limoncello adds a grown-up twist, balancing the tangy lemon with a subtle boozy sweetness—perfect for dinner parties or lazy Sunday treats.

Tip: For cleaner slices, dip your knife in hot water before cutting each piece.

Italian Chocolate Salami

This no-bake dessert looks just like salami but swaps savory for sweet—packed with chocolate, nuts, and a hint of espresso for a rich, sliceable treat.

Ingredients:

• 1 1/2 cups (9 oz) semisweet chocolate chips
• 1/2 cup (1 stick) unsalted butter, cubed
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• 1/4 teaspoon fine sea salt
• 1 1/2 cups (6 oz) crushed tea biscuits (like Digestives)
• 3/4 cup (3 oz) chopped toasted hazelnuts or almonds
• 1/4 cup powdered sugar (for rolling)

Instructions:

1. Melt the chocolate chips and butter in a double boiler over simmering water, stirring until smooth. Remove from heat and whisk in the granulated sugar, egg, vanilla, espresso powder, and salt until fully combined.
2. Fold in the crushed biscuits and chopped nuts until evenly coated. The mixture will be thick and sticky.
3. Lay a large sheet of parchment paper on a work surface. Scoop the mixture onto the paper and shape it into a 10-inch log, rolling it tightly to compact. Twist the ends like a candy wrapper to secure.
4. Chill in the fridge for at least 4 hours (or overnight) until firm. Unwrap and roll the log in powdered sugar to mimic salami’s dusty casing, then slice into rounds.

The magic? Crushed biscuits give it a realistic “meaty” texture, while espresso deepens the chocolate flavor without overpowering it.

Tip: For cleaner slices, dip your knife in hot water and wipe it dry between cuts.

Pignoli Cookies with Pine Nuts

These Italian-inspired Pignoli Cookies are delightfully chewy with a crisp exterior, packed with nutty flavor from toasted pine nuts—perfect with an afternoon espresso.

• 2 cups almond flour
• 1 cup granulated sugar
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup pine nuts, plus extra for topping

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 2 cups almond flour, 1 cup granulated sugar, and 1/4 tsp salt.
3. Add 2 large egg whites and 1 tsp vanilla extract, mixing until a sticky dough forms. Fold in 1/2 cup pine nuts.
4. Roll dough into 1-inch balls, then gently press tops into extra pine nuts to coat. Place 2 inches apart on the baking sheet.
5. Bake for 15–18 minutes until edges are golden and centers are just set. Cool on the sheet for 5 minutes before transferring.

The magic here? The cookies stay soft inside while the pine nuts toast into a buttery crunch—no flour needed for that perfect texture!

Tip: For extra shine, brush unbaked cookies with a light egg white wash before adding pine nuts.

Ricotta and Pear Crostata

This rustic crostata combines creamy ricotta with sweet, tender pears in a buttery crust—perfect for a fuss-free dessert that feels fancy.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water
• 1 cup whole-milk ricotta
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 ripe but firm pears, thinly sliced
• 1 tbsp honey
• 1 egg, beaten (for egg wash)

Instructions

1. Make the crust: In a bowl, mix flour and salt. Cut in butter until pea-sized crumbs form. Add ice water 1 tbsp at a time, mixing just until dough comes together. Flatten into a disk, wrap in plastic, and chill for 30 minutes.
2. Prep filling: Whisk ricotta, sugar, and vanilla in a bowl until smooth. Set aside.
3. Assemble: Roll dough into a 12-inch circle on a floured surface. Spread ricotta mixture over the center, leaving a 2-inch border. Arrange pear slices on top, drizzle with honey, then fold edges over, pleating as you go. Brush crust with egg wash.
4. Bake: At 375°F for 35–40 minutes until crust is golden and pears are tender. Cool 10 minutes before slicing.

The magic here? The ricotta stays luxuriously creamy against the caramelized pears, while the free-form crust keeps it effortlessly charming.

Tip: For extra shine, sprinkle the warm crostata with turbinado sugar right after baking.

Struffoli with Honey Glaze

These bite-sized Italian honey balls, called Struffoli, are crispy on the outside, tender inside, and drenched in a sweet citrus-kissed glaze—perfect for holiday gatherings or a cozy dessert.

• 2 cups all-purpose flour
• 3 large eggs
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Zest of 1 lemon
• Vegetable oil (for frying)
• 1/2 cup honey
• 1/4 cup powdered sugar (for dusting)

1. In a bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1/4 tsp salt, and lemon zest. Make a well in the center and add 3 eggs and 1/2 tsp vanilla extract. Mix until a dough forms, then knead for 5 minutes until smooth.
2. Roll dough into pencil-thick ropes, cut into 1/2-inch pieces, and roll each into a ball. Heat vegetable oil (2 inches deep) in a pot to 350°F. Fry struffoli in batches for 2–3 minutes until golden, stirring gently. Drain on paper towels.
3. Warm 1/2 cup honey in a saucepan over low heat until thin. Toss fried struffoli in the honey until coated. Pile onto a plate, let cool slightly, then dust with 1/4 cup powdered sugar.

The magic? That glossy honey glaze seeps into every nook, creating a caramelized crunch with bursts of bright lemon. Serve warm or at room temperature—they’re irresistible either way!

Tip: For festive flair, sprinkle with colorful nonpareils before the powdered sugar sets.

Affogato with Vanilla Gelato

This Italian-inspired dessert is the ultimate fuss-free treat—just two ingredients transform into a luxurious coffee-meets-ice-cream moment.

Ingredients:

• 2 scoops (about ½ cup) high-quality vanilla gelato or ice cream
• ¼ cup freshly brewed espresso (or very strong coffee)

Instructions:

1. Scoop the vanilla gelato into a small serving glass or espresso cup.
2. Immediately pour the hot espresso over the gelato, letting it pool around the edges and melt the top layer slightly.

The magic here is in the contrast: rich, bitter espresso softens the sweet gelato into a creamy swirl—no fancy equipment needed. Serve with a spoon for scooping and sipping.

Tip: For an adult twist, add a splash of amaretto or bourbon to the espresso before pouring.

Cassata Siciliana with Candied Fruit

This showstopping Sicilian dessert is like a slice of sunshine—layers of sponge cake, sweet ricotta, and jewel-like candied fruit make it a celebration in every bite.

Ingredients

• 1 (9-inch) round sponge cake, sliced horizontally into 3 even layers
• 2 cups whole-milk ricotta cheese, drained overnight
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/2 cup finely chopped mixed candied fruit (orange peel, citron, cherries)
• 1/2 cup dark chocolate chips, melted
• 1/4 cup sliced almonds, toasted

Instructions

1. In a bowl, beat ricotta, powdered sugar, vanilla, and cinnamon until smooth. Fold in candied fruit.
2. Place bottom cake layer on a plate. Spread half the ricotta mixture evenly over it. Repeat with the second layer and remaining ricotta, then top with the final cake layer.
3. Chill assembled cake for 1 hour. Drizzle melted chocolate over the top, letting it drip slightly down the sides. Sprinkle with almonds.
4. Refrigerate for at least 4 hours (or overnight) before slicing. Serve cold.

The magic here? The ricotta filling stays luxuriously creamy against the delicate cake, while the candied fruit adds little bursts of brightness.

Tip: For cleaner slices, dip your knife in hot water and wipe it dry between cuts.

Italian Cream Cake with Walnuts

This dreamy Southern-inspired cake is packed with toasted walnuts, coconut, and a luscious cream cheese frosting—perfect for celebrations or just treating yourself.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup vegetable shortening
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup finely chopped walnuts, toasted
• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 4 cups powdered sugar

Instructions

1. Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
2. Beat 1/2 cup butter, shortening, and granulated sugar until fluffy. Add egg yolks one at a time, then 1 tsp vanilla.
3. Whisk flour and baking soda. Alternate adding flour mixture and buttermilk to the batter, mixing just until combined. Fold in coconut and walnuts.
4. In another bowl, beat egg whites to stiff peaks. Gently fold into batter. Divide evenly among pans and bake for 25 minutes or until a toothpick comes out clean. Cool completely.
5. For frosting, beat cream cheese, 4 tbsp butter, and 1 tsp vanilla until smooth. Gradually add powdered sugar until fluffy. Frost cooled cake layers.

The toasted walnuts add a nutty crunch that balances the cake’s sweetness, while the coconut keeps it irresistibly moist. Tip: For extra flavor, toast the coconut with the walnuts for 5 minutes at 350°F before folding into the batter.

Conclusion

From creamy tiramisu to crispy cannoli, these 20 Italian desserts are sure to delight! Whether you’re a baking pro or just starting out, there’s something here for everyone. Give these recipes a try, then let us know which one stole your heart. Don’t forget to share your favorites on Pinterest so others can enjoy these sweet treats too. Happy baking!