Vienna Cherry Biscuit Cake with Custard
Black cherries baked on biscuit dough and then browned beneath a sweet egg custard.
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Vienna Cottage Cheese Tartlets
Small butter-pastry shells baked with a light cinnamon cottage-cheese and egg filling.
Vienna Peach and Wine Meringue Torte
Peach quarters baked with brown sugar and wine in a buttery crust, finished with a lightly browned meringue.
Vienna Rosewater Rice Custard with Meringue
Soft milk rice thickened with egg yolks and rosewater, topped with baked sweet egg whites and served chilled.
Waffles (Thin Pan Cakes)
Thin, sweet pancakes cooked until golden.
Walnut and Chocolate Cake
A low walnut and chocolate cake lightened with whipped egg whites, with finely chopped candied citron folded in last.
Warm Lemon Puddings
Warm individual lemon puddings with the book's sweet cream sauce.
Warm Rice Pudding with Currants and Rum
A moulded milk-rice pudding with small dried currants, candied peel and rum, baked and served warm.
Warm Semolina Pudding with Currants and Rum
A warm moulded semolina pudding with small dried currants, rum and lemon zest.
Warm Sweet Pudding of Potato
A sweet moulded pudding of ordinary floury potatoes, enriched with milk, eggs and butter and lightened with whipped whites.
Warm-Whisked Almond Sponge
A plain almond sponge made by gently warming nine yolks with sugar, then folding in flour, ground almonds and nine whipped whites.
Watermelon
Chilled watermelon cut into pieces, with powdered sugar served separately.
Whipped Vanilla Custard Mould
A light whipped yolk-and-water custard set with gelatine in a decorative mould.
Whole Apples with Redcurrant Jelly
Whole poached apples filled with redcurrant jelly and served cold in a kirsch-scented syrup.
Whole-Lemon and Almond Pudding
A light almond pudding made with a whole boiled lemon and whipped egg whites, served warm or cold.
Wine-Poached Filled Apples
Whole hollowed apples filled with their own chopped flesh, raisins and nuts, gently poached in sweetened wine and served cold.
Yeasted Rice Fritters with Sultanas and Pine Nuts
Milk-cooked rice mixed with a fresh-yeast starter, egg yolks, chopped pine nuts, rum and sultanas, then fried in rounded spoonfuls.
Yellow Chartreuse Lemon-Water Punch
A frozen lemon-water punch flavoured with yellow Chartreuse.
Zabaione
Warm foamy egg-yolk cream whisked with sugar and Marsala.
Zorama Frozen Chocolate Marble
A frozen chocolate custard mould marbled with whipped cream and lightened with egg whites.
Zuppa Inglese
A chilled moulded dessert of vanilla pastry cream, lightly liqueur-moistened savoiardi and fruit preserve, with alternating pale and alchermes-coloured biscuits.
Zuppa Tartara
A chilled moulded dessert of sweet cinnamon ricotta layered with rosolio-moistened savoiardi and apricot preserve.
Zuppa di Visciole
Layers of lightly rosolio-moistened toast and sour cherries cooked in a cinnamon-scented syrup.