Zabaglione is a classic Italian custard served either as a dessert or as a garnish of several sweets and cakes. This egg and sweet wine cream is particularly popular during Christmas and Easter time and paired with traditional cookies like Savoiardi and Amaretti, and also with berries and chocolate. Beyond its deliciousness, Zabaione is also the protagonist of an exciting history: here the traditional recipe and the history!
Pastry cream tart (called in Italy “torta della nonna” = grandmother’s cake) is a classic Italian dessert. A crispy and flavorful pastry dough shell hide a creamy egg and milk custard. A rain of pine nuts and powdered sugar complete this traditional dessert, a sweet remembrance for any Italian kid!
The pastry cream recipe is one of the most popular basic preparations of the European bakery. This simple and ingenious custard is perfect to fill cream puffs and cakes, but is also excellent on its own, served with a sprinkle of cocoa powder or fruits!