Simmer kuzu starch into glossy chilled kuzumochi, then dust with kinako and drizzle kuromitsu for an authentic Japanese jelly dessert.
Nerikiri Wagashi: Soft, Hand-Shaped Japanese Sweets
Shape nerikiri wagashi from shiro-an and gyuhi dough into delicate seasonal flowers, no oven needed, ready in under an hour.
Kohakutou: Sparkling Japanese Sugar Crystal Candy
Simmer agar and sugar into kohakutou crystal candy, jewel-shaped Japanese sweets with a crackly sugar shell and soft jelly center.
Crisp Homemade Monaka Wafers with Red Bean Filling
Simmer azuki beans into sweet anko and sandwich between crisp monaka wafer shells for a light Japanese treat.
Homemade Anmitsu Japanese Dessert with Kanten Jelly
Simmer kanten jelly cubes for this homemade anmitsu recipe with anko, fruit, and kuromitsu syrup, a cooling Japanese teahouse classic.
Yokan Red Bean Jelly: Silky Japanese Kanten Dessert
Simmer kanten (agar) with sugar and red bean paste, then chill this silky yokan into firm, sliceable squares in under 3 hours.
Fluffy Dorayaki Pancakes with Sweet Red Bean Paste
Griddle fluffy dorayaki pancakes in 20 minutes and fill with sweet red bean paste for a classic Japanese teatime treat.
Classic Zuppa Inglese with Vanilla-Chocolate Custard
Layer vanilla and chocolate custard with Alchermes-soaked ladyfingers for classic zuppa inglese. Chill 4 hours for clean, sliceable layers.
Traditional Sardinian Pardulas with Saffron Ricotta
Bake Sardinian pardulas with creamy ricotta, saffron and citrus zest inside a golden semolina crust, finished with warm honey. A classic Easter pastry.
Torta della Nonna: Baked Custard Tart with Pine Nuts
Bake Torta della Nonna, a lemon pastry-cream tart in buttery shortcrust, topped with toasted pine nuts. A classic Italian dessert, ready in under 3 hours.
Pillowy Italian Maritozzi with Whipped Cream
Bake pillowy Italian maritozzi buns and fill them with fresh whipped cream for a Roman breakfast treat ready in about 2 hours.
Cartellate Pugliese: Fried Rose Pastries in Vincotto
Fry paper-thin dough into cartellate Pugliese roses, then soak them in warm vincotto for Puglia’s classic Christmas dessert.
Fried Sardinian Seadas: Pecorino Pastry with Honey
Fry Sardinian seadas until the dough puffs and pecorino melts inside, then drizzle with honey. A traditional Sardinian dessert ready in under an hour.
Bonet Piemontese: Baked Chocolate Amaretti Pudding
Bake bonet piemontese, Piedmont’s custardy chocolate pudding with crushed amaretti and rum, set over a bittersweet caramel base.
Pastiera Napoletana: Naples’ Traditional Easter Tart
Bake pastiera napoletana with cooked wheat, ricotta and candied citrus, scented with orange blossom water. Naples’ classic Easter tart.
Baked Migliaccio Napoletano with Ricotta and Citrus
Bake migliaccio napoletano, a Neapolitan semolina-ricotta cake scented with lemon and orange, in 55 minutes for a soft custardy crumb.
Crumbly Torta Sbrisolona, a Rustic Italian Dessert
Bake Torta Sbrisolona, Mantua’s crumbly almond-cornmeal cake you break by hand instead of slicing. Ready in under an hour, no mixer required.
Golden Baked Pompe aux Pommes with Armagnac Apples
Bake pompe aux pommes with paper-thin dough, armagnac-spiked apples, and a crackly golden crust for dessert.
Classic Puits d’Amour Pastry with Caramelized Sugar
Bake crisp puff pastry cups, fill with vanilla pastry cream, and torch the sugar top until caramelized and crackly like creme brulee.
Buttery Homemade Brioche Praluline with Pralines
Bake a buttery brioche praluline studded with crunchy pink pralines, the Lyon bakery classic with a soft, rich crumb and sticky caramelized pockets.