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  • ISO Italian dessert for a crowd

     mariadnoca updated 1 month ago 0 Member · 36 Posts
  • mariadnoca

    Member
    December 2, 2021 at 10:12 pm

    Apparently our new mid December family holiday is going to be Italian themed. This will be interesting as these folks have basically never deviated from the same menu at every event I’ve been a part of for 40 or so years. (I’m kinda scared!)

    So I’ve been assigned Italian dessert, which makes one first think of tiramisu, yeah me too, but I cannot eat that due to all the caffeine and of course it’s all about me 😉.

    So. Need a crowd pleaser and feeder, including kids. Must be Italian. Must be able to travel (locally).

  • deb-in-mi

    Member
    December 3, 2021 at 7:22 am

    What about cannoli? Either individually or perhaps a cannoli cheesecake?

    • mariadnoca

      Member
      December 4, 2021 at 2:15 am

      I’ve never tried making this, mostly because fear of making the shells, but also in fear it won’t be good. I grew up with lots of Italian nonnas around and pretty much in that world one can never live down making bad cannoli. They would whisper under their breaths, oh she’s the one that makes the bad cannoli. At every gathering!

      • monj

        Member
        December 4, 2021 at 7:45 am

        Decaf coffee bothers you too Maria? Try making the cannoli cream and put in a bowl as a dip and use pieces of cannoli shells as dippers. Or make super thin wafer cookies as dippers. Should feed a crowd and you don’t have to worry about them breaking. 🙂

        • This reply was modified 1 month, 2 weeks ago by  monj.
        • marilynfl

          Member
          December 4, 2021 at 10:31 am

          Take the gun. Leave the cannoli.

          • This reply was modified 1 month, 2 weeks ago by  marilynfl.
          • mariadnoca

            Member
            December 5, 2021 at 1:57 am

            🤣🤣🤣

        • mariadnoca

          Member
          December 5, 2021 at 2:00 am

          Oh yes, for years now. The worst came when I could no longer eat chocolate. Sometimes I still try a tiny bit if it’s early in the day, but a chocolate chip cookie at lunch can leave me awake the whole night. 😭😭😭

  • paul

    Administrator
    December 3, 2021 at 9:01 am

    My first instinct was Affogato but we are clearly divergent on the caffeine issue. How about Panna cotta tarts? A lot of ways to go with Panna cotta and maybe do variations of fruit syrups or toppings for the kids and kids at heart? e.g. rasberry sauce, blueberry sauce, strawberry…

    • mariadnoca

      Member
      December 4, 2021 at 2:29 am

      Hummm, I’ve only made individual panna cotta in the past. 🧐

      I adore coffee, it just hates me. It’s practically an allergic reaction. It’s been decades since I had a bite of tiramisu, but I vividly remember paying a high price for that one bite. 😞

  • marilynfl

    Member
    December 3, 2021 at 11:38 am

    What about lemon tiramisu? It’s amazing…you’re basically replacing the coffee and coffee liquor with lemons, lemon curd and limoncello. I’ve made it several times and it’s always a winner. Plus it still ties in with Italian as the basic recipe is Lidia Bastianich–and she’s Italian.

    For some unknown reason, people think it’s a light dessert. Ha. hahahahaha.

    I’ve got all the data if you want it.

    • This reply was modified 1 month, 2 weeks ago by  marilynfl.
    • This reply was modified 1 month, 2 weeks ago by  marilynfl.
    • marilynfl

      Member
      December 3, 2021 at 11:45 am

      Here is the 6″ version (7 dinner guests) BEFORE dinner

      ….and here is the cake after the hostess’s dog climbed up and licked it.

      • paul

        Administrator
        December 3, 2021 at 8:38 pm

        👍👨‍🍳

      • mariadnoca

        Member
        December 4, 2021 at 2:01 am

        Omg!

        Side note: I just learned one must be logged in to see photos.

    • mariadnoca

      Member
      December 4, 2021 at 2:02 am

      Girrrrl, you know this lemon lover needs that recipe!

      • marilynfl

        Member
        December 4, 2021 at 10:48 am

        Okay. I’m in the middle of GBH angst, my new computer (after 11 years) just arrived and a friend keeps needing rides to Asheville for retina surgery appts. But I’ll pull out my hard copy because there are notes on it. I make my own ladyfingers (infinitely easier than trying to find them) and have always been quite happy with it. And will continue to do so. But recently read CI version of perfecting tiramisu and they scorned soft ladyfingers. They wanted rock hard ones so not much of the dipping liquid was absorbed. Well, they say PO-TAY-TOE and I say “my cake is freaking wonderful and you can kept your stale ladyfingers”…or something like that.

        Can you give me your snail mail and I’ll mail out hard copies and also try to scan recipes of what I have. I use Rose Levy Beranbaum for the ladyfingers and her all-yolk lemon curd, my own limoncello and eggs….lots and lots and lots of eggs for everything. There is also a great OLD video from some girl in Australia whose steps perfected my zabaglione. It ends up much thicker than most versions and that’s what I want. I think the basic recipe is 9”…possibly 10”?

        Oh, I also pipe the ladyfingers batter into circles the size of whatever springform pan I’m using. That way I don’t have to piece individual pieces…I’m anal retentive like that.

        • paul

          Administrator
          December 4, 2021 at 2:18 pm

          I’d like the recipe too but the non dog-licked version please. 🙃

        • mariadnoca

          Member
          December 5, 2021 at 1:38 am

          Oh I want the dog licked version, with all the circles and arrows and a paragraph on the back about each one! Only if it’s not too much trouble because it sounds like you’ve got a lot going on, but my event isn’t until the 20th. Many, many thanks! 😇

          Paul,

          Once I get the dog licked version, I’ll type it up and post here. 🙂

  • gayr

    Member
    December 3, 2021 at 7:47 pm

    Maria, How about Panetone Bread Pudding…..Giada has a wonderful one, but not good for the kids…..Ina Garten has one that has good reviews also…..

    • marilynfl

      Member
      December 3, 2021 at 9:21 pm

      You’re back!!!!

      • gayr

        Member
        December 3, 2021 at 9:47 pm

        Checked in and could not help but try to give Maria some ideas….

        • mariadnoca

          Member
          December 4, 2021 at 2:03 am

          Hi there! We missed you!

        • deb-in-mi

          Member
          December 4, 2021 at 7:52 am

          Welcome Back!

    • deb-in-mi

      Member
      December 4, 2021 at 7:55 am

      The current issue of Bake From Scratch has a section devoted to Panettone. If you don’t have access to a copy I know that I can digitally download it from our library. Perhaps you too?

      Wait – I just found this:

      https://www.bakefromscratch.com/panettone/

  • gayr

    Member
    December 3, 2021 at 7:54 pm

    Maria, Here is King Arthur Flour – Panettone Bread Pudding with Lemon

    https://www.kingarthurbaking.com/recipes/panettone-bread-pudding-with-lemon-filling-recipe

    The recipe has good reviews…..

  • gayr

    Member
    December 3, 2021 at 8:18 pm

    https://recipeswap.org/fun/forums/discussion/beautiful-beautiful-delicious-dessert-angel-cream-melba/

    Maria, Just remembered my Angel Cream…..this is just like Panna Cota but made in a bundt pan…..it is delicious and a pure white dessert that goes well with any kind of sauce….I have used, Blueberry, Strawberry, Peach Melba….etc.

    Beautiful, Beautiful & Delicious Dessert – Angel Cream Melba

    • mariadnoca

      Member
      December 4, 2021 at 2:04 am

      These all sound wonderful, thank you!

  • gayr

    Member
    December 4, 2021 at 9:47 am

    Maria, I just found this on the net…..here is a photo so you can see the presentation look….this recipe is even more elaborate than mine…..it has Greek Yogurt in it….mine is tried and true….

    https://www.onekingslane.com/live-love-home/panna-cotta-dessert-recipe/

    • mariadnoca

      Member
      December 5, 2021 at 1:41 am

      Lol! I saw that Greek version of a yes this is so Italian dessert.

      Thank you for your version!

  • mariadnoca

    Member
    December 5, 2021 at 1:56 am

    Also, because as you know I’m a glutton for punishment, I’ve decided I’m (maybe) going to try to make pizelles as well as whatever main dessert. Because in my mind every Italian event also has pizelles as part of the desert and most of all I love them. Plus, I talked to my Italian friend and her mom (We are talking authentic, she didn’t even speak English Italian mom) had? has? a pizzelle maker I can borrow. Film at 11.

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