Biscuit Mousseline
Arrowroot-lemon sponge with sweet almonds, post-bake rum and twelve cut pieces.
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Biscuits Glacés à l’Orange
A light frozen orange custard folded with whipped cream and served in individual paper cases.
Biscuits Portugal
Twelve orange-almond sponge pieces from four eggs plus one extra white.
Biscuits au Café
Six cut coffee sponge-cake biscuits dusted with powdered sugar.
Blackberries and Cream
Fresh blackberries washed and served with fine sugar and cream separately.
Blueberry, Maple and Almond Crumbles
Blueberries sweetened with maple syrup bubble under a buttery almond topping. Individual ramekins keep the fruit filling and crisp crumbs separate.
Bocca di Dama Almond Sponge
A light almond sponge made with finely ground sweet almonds, nine yolks and six whipped whites.
Bolognese Breakfast Loaves
Two shallow spindle-shaped sweet loaves with raisins, coarsely chopped pine nuts and thin strips of candied citron.
Bread and Chocolate Pudding
A cold, softly aerated chocolate bread pudding cooked in a water bath.
Bread and Raisin Pudding with Chocolate Caramel Sauce
Baked bread, raisin and egg pudding topped with a hot brown-sugar milk and chocolate sauce.
Brigidini Anise Wafers
Very thin crisp Tuscan anise wafers made from a firm egg-and-sugar dough pressed in a flat wafer iron.
Brown-Sugar Breakfast Rusks
Plain brown-sugar biscuits baked as two loaves, rested overnight and sliced for a second toasting.
Bénédictine Vanilla Ice Cream
Vanilla custard ice cream finished with Bénédictine liqueur.
Cabinet Pudding with Fruit and Kirsch
A warm layered pudding of savoiardi, dried grapes, candied peel and fruit preserves, soaked with kirsch custard.
Candied Chestnut and Maraschino Ice Cream
Vanilla custard ice cream with finely chopped candied chestnuts and maraschino liqueur.
Caramelised Almond Custard Ring
A cold custard ring made with finely ground almond brittle, milk and egg yolks.
Caramelised Almond and Egg-White Pudding
A cold moulded pudding of powdered almond brittle folded into whipped egg whites and set in a water bath.
Castagnaccio: Chestnut-Flour Cake with Pine Nuts
A simple chestnut-flour and water cake with whole pine nuts and olive oil, with the walnut, raisin, rosemary and fried-batter variations explained separately.
Castagnole with Butter and Anise
Anise-flavoured fried dough made with separated eggs, butter and a little sugar, kneaded and shaped into small balls.
Cavallucci di Siena
Pale flour-dusted walnut biscuits scented with anise, candied orange and warm spices, bound with a lightly cooked sugar syrup.
Cenci Fried Pastry Ribbons
Thin strips of firm egg dough, slit and twisted into loose shapes, deep-fried and dusted with icing sugar after cooling slightly.
Cherries in Cream
Sweet cherries served with thick cream and powdered sugar.
Cherry Pie
Two-crust fresh cherry pie scented with kirsch and sugar.
Cherry Pudding
Six individual cherry bread puddings with vanilla Sabayon.