Desserts

They have a caramel and chocolate flavor that's unusual and a different twist on American chocolate treats. Kids will enjoy helping to make these, and it's traditional to serve them in the very small paper cups like those in boxes of chocolates. Store these chocolates in the refrigerator.

La Torta Tenerina is an Italian flourless chocolate cake that was first seen in Ferrara, Italy in 1900. It is the first recorded version of the cake. It has an alternative name, Queen of Montenegro, as it was said to be served when King Victor Emmanuel III took the throne of Italy making Elena Montenegro the Queen of Italy. In Ferrara, Italy La Torta Tenerina can be found on many restaurant and bakery menus.

A Traditional Creole Dish  you may also try using Rich Vanilla Custard Sauce.

Pasta frola is a wonderful dessert made with a cookie-like shortbread crust and dulce de membrillo (quince paste) filling. Pasta frola is another example of the influence of Italian food on Argentinian and Uruguayan cuisine - its name comes from the Italian word for the shortbread crust, pasta frolla, that is used to make Italian crostate (jam pies). 

The idea for creating a cake soaked in a liquid is likely of Medieval European origin, as similar cakes, such as British trifle and rum cake, and tiramisu from Italy, use this method. Recipes for soaked-cake desserts were seen in Mexico as early as the 19th century, likely a result of the large cross-cultural transfer which took place between Europe and the Americas.

Rugelach  is a filled pastry product originating in the Jewish communities of Poland It is popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among Jews in the diaspora.

No cook's repertoire is complete without a few good recipes for no-bake fruit desserts. Of course, fresh fruit is always wonderful with ice cream, sugar and cream or a simple cookie, but just as easy as these quick combinations is the English Fruit Pudding.

If you have never had rice pudding, it’s creamy and delicious. I added some rum-soaked raisins, added some ground cinnamon and cinnamon sticks, and a splash or cream to serve, and everyone loved it. Easy and absolutely delish.

It doesn’t get any easier than this!

Arroz con leche is a sweet and creamy Mexican rice pudding lightly infused with cinnamon that both kids and grown-ups love. This version is extra creamy because it is made tres leches–style, with three types of milk: whole, evaporated, and sweetened condensed. 

This easy Apple Strudel recipe is filled with cinnamon, brown sugar, raisins and more! It’s a crispy, flaky pastry that’s easy to make and downright delicious.

Tarte Tatin isn't as American as apple pie, but it's a whole lot easier. With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath. This recipe from Gotham Bar and Grill in New York has a couple of tricks that make it easier to pull off than others

Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways. First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to.

This delicious dessert with peaches, cream and mascarpone is very easy to make! It is a tasty combination of  peaches, crackers or cookie crumbs and smooth and silky filling. All done in less than 30 minutes!

Perfect chocolate cover

I once was told that poached pears were a favorite in Italy. No matter… I know they are a favorite around here. I love to make these beauties for  a lovely dessert.

"I have not made this cake, but it sounds delicious and is from "The Nella Cuccina" cookbook so I know it will be very good. It is a good keeper (you can freeze it) and a lovely company cake to serve!"

Franz Sacher  conjured up the confection of a lifetime, the chocolate cake that would go down in history as the ne plus ultra of desserts: the Original Sacher-Torte. 

Two amazing French tarts

English Trifle

Tipsy Trifle

Zuppa Inglese