Orange and chocolate cake

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This is a typical Sephardic Passover cake, which has various versions, made throughout the Mediterranean.

Cantuccini

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These are the classic “biscotti” as they are often known in the US (in Italian, this just means any “cookies”). Using the finest flour available results in the most mouthwatering morsels.
Panna cotta

Panna Cotta

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The secret to a good panna cotta is achieving something that sets, but is still wonderfully creamy. Experiment with agar- agar quantities since they do vary!

Tuscan Grape Harvest Cake

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In Tuscany, this complex-flavoured but simple to make cake is only made for a few weeks a year, when the small, sweet, seedy red grapes are around (many are “gleaned” in the vineyards after the harvest). Use the sweetest red grapes you can.
ricotta cheese cake

Ricotta cheesecake

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We have met some true cheesecake connoisseurs at our cooking school in Italy, but many say that this has become their favourite baked cheesecake recipe!
Apple tart

Apple Tart with Frangipane Layer

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Moist, deliciously simple tart.
budino

Budino ~ Italian Crème Caramel

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Traditionally a "budino" is made in a large mould, not little individual moulds. It makes for a more spectacular sight when it it served, but be careful when you turn it upside down to serve!

Dairy-free carrot cake

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Hardly a dieter’s cake - the 5 eggs probably make up for any points you gain by not having dairy, but light nonetheless.

Fruit Bavaroise

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This is a great summer dessert which is light, fruity, fresh and refreshing!

Zuppa inglese

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This dessert often gets translated as “trifle”. It is a layered dessert like trifle, but is as far as one can get from the jelly and sherry of British offerings.