Salame Inglese Checkerboard Sponge Roll
A rolled sponge enclosing strips coloured with clear rosolio, alchermes and chocolate, held together with fruit preserve to reveal a multicoloured checkerboard when sliced.
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Samaritain Cakes
Six two-layer ring cakes filled with preserved apricot whipped cream and candied cherries.
Sand Cake
A buttery cake with a fine crumbly texture, made with rice flour, wheat starch and potato starch and lightened with whipped egg whites.
Savarin
A tender yeasted ring cake with toasted almond slivers, brushed while hot with a cooled rum and vanilla syrup.
Savoiardi Ring Pudding with Zabaione
A warm custard-set ring of Marsala-moistened savoiardi, raisins and candied citrus, filled and covered with foamy zabaione.
Scotch Black-Cherry Pudding
A baked black-cherry, breadcrumb and nut pudding folded with whipped egg whites.
Scotch Flat Loaf Cake with Nuts and Citron
A thin butter-rich, eggless loaf-shaped shortcake with chopped nuts and candied citron, baked until lightly golden.
Seasonal Fruit in Brandy
Successive small additions of berries and stone fruit macerated in sugar and strong brandy, then left to mature together.
Seed Cakes
A plain butter cake flavoured with caraway seeds.
Semolina Pudding With Almonds
Individual almond and semolina puddings served with warm sabayon.
Semolina Pudding with Fruit Preserves
A warm semolina pudding with small pockets of raspberry and quince preserves enclosed away from the mould edges.
Semolina and Almond Cake
A low milk-semolina cake with finely ground almonds and lemon zest, baked until set and served cold whole or cut into diamonds.
Semolina and Potato-Starch Fritters
Milk-cooked semolina pounded with egg yolks, a whole egg and potato starch, then fried in small rounded portions.
Simple Family Ring Cakes
Two plain lemon-scented ring cakes, shaped from a firm dough and finished with an egg-yolk glaze.
Simple Lemon Latteruolo
A plain family milk-and-egg custard scented with a strip of lemon peel, baked without a pastry base.
Sliced Bananas with Cream and Sugar
Three ripe bananas sliced thin and offered with cream and powdered sugar separately.
Sliced Oranges with Curaçao
Chilled orange slices with powdered sugar and curaçao.
Sliced Peaches and Cream
Fresh peach slices dusted with sugar and served with thick cream.
Sliced Pears in Cream
Thin slices of sweet fresh pear lightly tossed with icing sugar, with thick cream served separately.
Sliced Pineapple with Rum
Fresh pineapple thinly sliced, sweetened and dressed with Jamaica rum and its own liquor.
Small Filled Beignet Pastries
Light baked choux-style pastries made with a cooked flour paste and whipped whites, filled with fruit preserve and dusted with icing sugar.
Small Fluted Brioches
Small rich egg-and-butter brioches, individually risen in fluted moulds and baked with a golden glaze.
Small Marzipan Pastry Pies
Small closed sweet-shortcrust pies filled with almond marzipan and candied orange, baked in individual fluted moulds and dusted with icing sugar.
Small Rice and Candied-Peel Cakes
Individual rice cakes enriched with butter, eggs and rum, with tiny candied-peel pieces, baked in breadcrumb-lined moulds and served warm.