(SPUMONE AL CIOCCOLATO E MANDORLE)
Here's an elegant dessert of Neapolitan origin that manages to be rich and light at the same time. Its airy texture is reflected in its name, which comes from the Italian word for foam, spuma.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
The silky French vanilla sauce that goes with everything.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.