Marzipan Offelle
Scalloped half-moon pastries filled with finely ground sweet almond paste and orange, lightly glazed and dusted with icing sugar.
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Dessert recipes
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Matzot Fried in Egg and Milk
Milk-softened matzo sheets dipped in seasoned egg, fried golden in butter and dusted with sugar and cinnamon.
Meringues Panachés
Six joined meringue pairs with vanilla ice cream and whipped cream.
Migliaccio di Romagna
A traditional sweet pork-blood and chocolate pudding with almonds, candied citrus and spices, baked on thin pasta matta and cut cold into diamonds.
Milanese Chocolate and Beef Pie
A historical sweet pie of finely minced cooked beef, chocolate, pine nuts, sultanas and candied citron enclosed in a wheat-and-cornmeal shortcrust.
Milk Semolina Fritters with Rum
Cold milk-cooked semolina mixed with three whole eggs and rum, fried in spoonfuls and dusted with icing sugar.
Moulded Savoiardi and Fruit Preserves
A cold fluted dessert of liqueur-moistened savoiardi layered with fruit preserves, made without custard.
Mrs Harris Gâteau
A rum-scented chestnut sponge cake with vanilla icing and candied cherries.
Muskmelon Ice Cream
Vanilla custard ice cream blended with the sieved flesh of ripe muskmelons.
Neapolitan Custard Layer Cake
Thin sponge layers filled with vanilla custard, coated in white lemon-sugar glaze containing almond slivers and crowned with upright almond halves.
Neapolitan Ice Cream
Three-layer vanilla, strawberry and pistachio-flavoured ice cream brick.
Neapolitan Ricotta and Almond Pie
A covered shortcrust pie filled with ricotta, finely ground sweet almonds and lemon-scented custard, served cold.
Neapolitan Semolina and Preserve Pie
A closed sweet shortcrust pie filled with three layers of soft semolina and small pockets of mixed fruit preserves, served cold with icing sugar.
Nutmeg Cakes
Nutmeg-scented griddle cakes served hot with maple syrup.
Oat and Maple Honey Cake
A dense oat cake sweetened with maple syrup and honey. The quick-cooking flakes absorb cream before baking; rest the cake in its shallow tin so the warm portions can hold together.
Old-Fashioned Baked Rice Pudding
Milk-simmered rice mixed with eggs, cream and vanilla, then baked in a shallow pan.
Orange Compote with Candied Cherries
Orange quarters briefly poached in a light lemon syrup and served in a glass dish with candied cherries.
Orange Custard in Cups
Six orange-rind custard cups with two whole eggs and two extra yolks.
Orange Punch
A softly frozen orange and lemon punch made with fresh citrus juice, zest, sugar and water.
Orange Rice Iced Pudding
A frozen rice pudding with orange, vanilla and orange-blossom water.
Orange Sorbet
Orange and lemon sorbet made with a simple boiled syrup.
Orange and Alchermes Jelly
A chilled citrus jelly coloured ruby pink by alchermes and flavoured with rum. Weigh the gelatin after measuring the finished liquid; see the setting ratio in the method.
Orange and Almond Cake with Coffee Ripple
An orange butter cake carries a dark coffee, almond and brown sugar ripple. Sliced almonds finish the top of this cake baked and served in a skillet.
Orange and Almond Cake with Mint
Orange flesh, almonds and sliced mint are baked in a small milk cake. The almonds are chopped finely, and the moist batter is allowed to settle before eight portions are served.