Looking for spectacular Italian desserts to make your weekend all the better? We’ve compiled five delicious Italian desserts to spread a little sunshine. From scrumptious cakes to summer-ready coconut panna cotta, you’re going to love these special treats.
Eating a gluten-free dessert can be satisfying and healthy. The best part is, it doesn’t take a lot of planning and work. All you need is a bit of time, several simple ingredients, most of which are probably already in your pantry, and a few kitchen accessories.
There are endless options when it comes to gluten-free Italian desserts. From gluten-free cake without eggs to gluten-free desserts with cream cheese to a gluten-free dessert with pumpkin, your sweet tooth will be spoilt for choice. So, if you love cooking for your family, entertaining guests, and showing your affection through food, here are five tested and perfected recipes for some sumptuous gluten-free desserts.
1. Coconut Panna Cotta
For gluten-free desserts with fruit, try this irresistible creamy coconut panna cotta that’s quite easy to prepare. Although it has almost the same texture as the original panna cotta, it’s a vegan-friendly, dairy-free paleo dessert with no refined sugars. Talk about eating healthy. This
recipe can be served with either granola, raspberries, or passion fruit. Panna cotta means cooked cream and is prepared with sweetened cream then hardened using gelatin.
- 2½ teaspoon gelatin
- 2 teaspoon vanilla extract
- 6 serving molds or cups
- ½ cup of sugar
- 1/3 cup honey
- ½ cup almond milk
- Coconut oil
- ¼ cup of water
- 2¼ cup of coconut milk (homogenous)
How to Make
- If you put the panna cotta in serving cups, you won’t need to grease the sides. But if you prefer molds for unmolding the panna cotta, rub the coconut oil gently inside the molds.
- Sprinkle gelatin in the water and gently stir for 10 minutes.
- Heat the coconut milk, milk, and honey in a saucepan and stir lightly until the honey is well combined.
- Ensure the milk doesn’t boil. As soon as it begins to steam, turn off the heat and add the gelatin. Stir properly to allow the gelatin to dissolve. Add vanilla into the mixture.
- Pour ½ cup or more of milk into the molds or serving cups. And as soon as the panna cotta cools down, cover the serving cups using a plastic wrap. Put the cups in a tray and place them in the fridge overnight.
- For Panna cotta’s in serving cups, top up with granola, fruit compote, or sauce.
- For panna cotta served unmolded, fill a large bowl with hot water. Place the molds in water and gently move it for around 6 seconds to ensure the panna cotta becomes loose. Remove the mold and tap slightly to unmold. Serve the panna cotta with granola, fruit compote, or sauce.
2. Raspberry compote
- 2 tablespoon honey
- ¾ cup whole or frozen raspberries
- 1 teaspoon lemon juice
- Mix the honey, lemon, and raspberries, crush the raspberry slightly to keep the mixture chunky, then combine well.
3. Passion fruit Syrup
- 2 tablespoon honey
- 2-3 passion fruits for fruit pulp
- Mix the honey and passion fruit pulp. Spoon over the coconut panna cotta.
4. Ice Cream Cone Cannoli
Everyone appreciates some good cannoli. However, no one likes the fuss of preparing it, even though it’s the perfect example of gluten-free desserts, no-bake. This recipe here is the real game-changer. You get to savor the deliciousness of the original cannoli but without all the work. Instead of cannoli shells, this welcome delight uses sugar cones. Besides, it’s a gluten-free dessert with chocolate. Totally worth it. And, it’s really simple to whip up. Here’s how to make it.
- 1 cup of chocolate chips
- 2 cups cheese (ricotta)
- 1½ teaspoons vanilla extract (pure)
- 1 cup sugar (confectioners)
- 8 sugar cones
How to Prepare
- Wrap the ricotta in a cheesecloth and put a bowl underneath it. Let it drain overnight. Removing the excess moisture is the secret to achieving a creamy, thick filling and cones that are not soggy.
- Pour out the excess liquid from the cheese then place in a large bowl. Add vanilla extract and sugar. Mix well.
- Pour in the chocolate chips and refrigerate until ready to use.
- In a microwave-safe container, add ¾ cup of chocolate chips and microwave for at least 30 seconds. Stir and repeat the process until all the chocolate melts.
- Dip the sugar cone rim in the melted chocolate and shake off the excess chocolate. Roll the cone in a bowl with chocolate chips before placing it on parchment to let the chocolate harden.
- Take the refrigerated filling and put it into a zip lock bag. Seal and cut an opening at the corner. The opening has to be big enough for the mini chocolate chips to pass through. After the chocolate sets, pipe the filling in the cones. Enjoy.
5. Torta Gianduia
A Torta Gianduia is a classic Italian chocolate hazelnut cake. The combination of hazelnuts and chocolate never disappoints, and this gluten-free cake is so dark and sumptuous. Here’s how to make it.
- 1 tbsp cognac or orange juice
- 6 eggs, separated
- ½ cup unsalted butter
- 2/3 cup hazelnut meal
- 370g chocolate hazelnut spread
- 4 oz chopped, bittersweet chocolate
- 1 tsp vanilla bean extract
- ¼ tsp salt
How to Prepare
- Preheat oven to 175C. Put parchment paper at the bottom of a springform 9-inch pan. Butter the pan, then dust it sugar. Place it aside.
- Melt the chocolate gently in a microwave for 15 seconds. Remove and stir, then repeat the process until all the chocolate has melted.
- Beat the egg whites until foamy. Add sugar, then beat for about 3 minutes.
- In a separate bowl, combine then beat the chocolate-hazelnut and butter spread. Add cognac or orange juice, salt, and egg yolks then mix to combine well. Next, add in vanilla, hazelnut meal, and melted chocolate and stir until the mixture is smooth.
- Fold lightly with care the egg whites into the combination to lighten it. Add the remaining egg whites gently and avoid overmixing.
- Pour the batter in the pan then smooth the top. Bake for around 40 minutes or until the tester comes out clean.
- Allow the cake to cool for almost 10 minutes before opening the spring and removing the side ring.
- Slide the parchment and cake on a serving plate and let it cool completely before serving. You can top up with orange zest and whipped cream.
6. Italian Apple and Fig Polenta Torta
Although this cake is made using simple ingredients, it’s the absolute definition of yummy
- 8 ounces’ figs woody stems (dried)
- 2/3 cup yellow cornmeal polenta uncooked
- ½ cup of sugar
- ¾ cup gluten-free breadcrumbs plain
- 1tsp salt
- 1 ½ cups almond flour
- 3 eggs beaten
- ½ teaspoon cinnamon ground
- ¼ cup olive oil
- 4 ounces dried raisins
- ¼ cup honey
- 2 cups milk (whole)
- 1 orange zest
- 1 lemon zest
- 2 peeled, cored, and diced apples
How to Make
- Preheat oven to 350 degrees Fahrenheit. Grease a springform 10-inch pan.
- Whisk together the polenta, cinnamon, breadcrumbs, salt, and sugar. Reserve a handful of raisins and figs and add the rest to the mixture. Stir well to combine.
- Mix milk, honey, and oil in a separate bowl. Then add it to the polenta mixture. Stir until it becomes smooth.
- Add in the orange zest, lemon zest, and chopped apples. Combine properly. Pour the batter into the pan, and top using fig slices gently so that they don’t get into the mixture. Sprinkle the raisins.
- Bake for about one hour or until browned. Allow it to cool for half an hour. Use a knife to loosen the edges then place on a serving platter. Generously sprinkle powdered sugar. Top with ice cream or whipped cream if you like.
7. Vegan Chocolate Olive Oil Biscotti
These cookies are a healthier variation of the classic Italian cookies. They contain fiber and flax, which is rich in Omega 3.
- 4 tbsp water
- 1/3 cup olive oil
- ½ cup of cane sugar organic
- 2 tsp vanilla extract
- 3 tbsp flax meal
- ¼ cup almond milk unsweetened
- 1¾ cup barley flour
- 2 tsp baking powder
- ¼ tsp sea salt
- 200gm dark chocolate
How to Make
- Preheat the oven to 375 degrees Fahrenheit. Put parchment paper on a baking sheet. Place aside.
- Mix water and flax meal in a bowl give it five minutes to allow it to thicken. In a separate bowl, combine almond milk, olive oil, vanilla, and sugar. Add the flax mixture and then stir thoroughly.
- In another bowl, sift salt, flour, and baking powder together. Add the olive oil mixture and flour mixture then combine well.
- Halve the dough and roll each half into a 7-inch roll. Place both rolls on the baking sheet at least 8 inches apart. Press down the rolls until they’re almost 4-inch wide and ½ inch thick.
- Bake for about 25 minutes or until they turn slightly golden on the edges. Place on a wire rack and allow to cool for about 1 hour.
Preheat oven to 325 degrees Fahrenheit. Slice each of the baked rolls diagonally into 1-inch thick slices using a serrated knife. Return the cookie slices on the baking sheet, then cut side down. Let them bake for 10 minutes. Flip them, then bake for an extra 10 minutes or until dry. Place them in a wire rack and allow them to cool.
Melt the chocolate in a microwave-safe dish for 10 seconds. Remove, stir gently, and repeat the process until its silky smooth. Dip each cookie in the chocolate and let the excess runoff. Place the dipped cookie on a parchment. Do the same with the rest of the cookies. Allow them to cool. Serve.
Are you wondering ‘are gluten-free cupcakes healthy?’ or ‘do other gluten-free Italian desserts have benefits?’ The answer is yes. Gluten-free foods, including desserts, improve cholesterol levels, increase energy levels, promote digestive health, and the list goes on. Besides, they’re irresistibly delicious. Have you tried any of these recipes? Please let us know your experience and if you enjoyed them as much as we did.
Malcolm Cano has been writing all about Food & Kitchen related topics for 2 years. As a dad, he really appreciates making parenting easier with his tips. Also, he had a lot of home improvement ideas to share.
Malcolm specializes in plant-based diets. Besides nutrition, Malcolm is also a physical exercise