There's no pairing that can rival the deliciousness of peanut butter and chocolate. Decadent as the classic duo, you can also try one of the many variations...
Ricotta cheese crostata (tart) is a homemade dessert for any occasion, especially as an afternoon snack with friends or children!
Author: GialloZafferano
Torta al limone (lemon cake) is a tall, soft dessert that's easy to prepare as a snack or for breakfast for both young and old, and suitable for added...
Author: GialloZafferano
The flourless chocolate cake is a simple dessert to make, with a soft and compact consistency, suitable for celiacs.
Author: GialloZafferano
Yogurt cookies are soft, fragrant and easy to make, delicious dipped in milk or eaten alone any time of the day!
Author: GialloZafferano
A tart with a delicate orange scent with sweet ricotta and chocolate chips a perfect dessert for any occasion
Author: Taira by R.J.
Sicilian cassata is a very famous cake made of Pan di Spagna (sponge cake) filled with chocolate chips, ricotta cheese and covered with icing and candied...
Author: GialloZafferano
A genuine typical carnival dessert, with ancient origins.
Author: Taira by R.J.
Una mousse cake fresca e leggera come una nuvola dal delicato sapore di pesca bianca e pompelmo rosa.
Author: Taira by R.J.
Milleccio is a typical dessert of the Neapolitan tradition, linked above all to Carnival, made with semolina. Compact and soft, it is irresistible.
Author: GialloZafferano
Original and simple, Æblekage is inspired by the most beloved cake, apple pie. Oats, apples and cream alternate to compose a delicious spoon dessert.
Author: Taira by R.J.
This cake had my attention because of its name. Invisible Apple Cake..I wonder how it would taste like and my first thought was it's called invisible...
Author: Olive
The Nutella roll is a dessert prepared with a rolled biscuit dough base filled with a delicious cocoa and hazelnut cream.
Author: GialloZafferano
Pastry cream is one of the most widely used preparations in confectionery: enjoy it on its own, or use it as a filling for tarts, doughnuts, Pan di Spagna...
Author: GialloZafferano