2.提拉米苏
Tiramisu
接下来的意大利甜点是提拉米苏，意大利语翻译为「拉我起来」或「带我走」。这种冷藏甜品是由泡过咖啡的手指饼干，伴随着加入甜味和生奶油的马斯卡波奶油干酪而成。关于它的起源有很多争论，但大多数人同意它来自意大利北部的威尼托地区。然而，我更喜欢民间故事起源：提拉米苏的启发，是由一位奶奶在家里空闲时候给孩子制作的课后小吃，通常放有松脆饼，马斯卡波奶油干酪和浓缩咖啡。奶奶把松脆饼浸在咖啡里，然后把它们穿过马斯卡波奶油干酪，孩子们吃得很开心。花了少许心思，这款经典甜点便诞生了。使用甜草莓或柠檬酱制作提拉米苏的非咖啡品种也是很受欢迎的，所以不妨多留意不同的口味。
The next Italian dessert that comes a close second to uniting Italy is tiramisu, which translates literally to “pull me up” or “a little pick-me-up.” This refrigerated dessert features layers of ladyfingers dipped in espresso coffee, nestled between rich mascarpone cream cheese that has been lightened with the addition of sweetened and whipped egg yolks and cream. There is much debate about its origins, but most agree that it hails from the Veneto region of northern Italy. I must admit, however, that I prefer the folk origin story that tiramisu was inspired as an after-school snack made by a grandmother that didn’t have much in the house but a packet of ladyfingers, mascarpone cheese, and espresso coffee. Grandma dipped the ladyfingers in the coffee, then swiped them through the mascarpone cheese and the children were happy. With a few tweaks to this snack, this classic dessert was born. It is also popular to make non-coffee varieties of tiramisu with sweetened strawberries or lemon sauce, so be on the lookout for these worthy variations.
3.意式鲜奶冻
Panna Cotta
从意大利语翻译成「熟奶油」的意式鲜奶冻是最受欢迎的糕饼，起源于拥有丰富奶制品而闻名的皮埃蒙特地区。起初制作这种甜点的方法最有可能是用蜂蜜和蛋白烹调奶油。现代版本多采用最高质量的奶油，稍微变甜，与来自鱼软骨的凝胶保持在一起，并留在一个细小而高窕的模具中。最好的意式鲜奶冻在脱模时可看出摆动时的弹性。它们通常配有水果蜜饯，焦糖或巧克力酱，让飘渺口感在口腔内溶化。
Panna cotta, which translates from Italian to “cooked cream,” is a favorite dolci and originated from the Piedmont region, famous for its rich dairy heritage. The original method of making this dessert most likely came from cooking the cream with honey and egg whites. The modern version is made with the highest quality cream that is lightly sweetened and held together ever so slightly with gelatin derived from fish cartilage and left to set up in a small, tall mold. Some of the best panna cotta have a distinct jiggle when they are unmolded and served. They are usually served with a fruit compote, caramel, or chocolate sauce. When done well, it is an ethereal, melt-on-your-palate experience.
4.巴巴兰姆酒蛋糕
Baba au Rhum
巴巴兰姆酒蛋糕是一种高圆柱形的酵母蛋糕,浸泡在朗姆酒糖浆（酒精或非酒精）中，有时会加上糕点奶冻或奶油。这种丰富的面团含鸡蛋，黄油和牛奶。它被认为起源于波兰，并通过法国的洛林和阿尔萨斯地区前往巴黎，直至到达那不勒斯，巴巴兰姆酒蛋糕在哪里也大受欢迎，时至今天仍然是不少人追捧的佳肴。蛋糕的甜香扬溢整条面包街。轻便而涂满糖浆的巴巴兰姆酒蛋糕很好吃，你会想一口气把它吃完。
Baba au rhum is a tall cylindrical yeasted cake that has been soaked in rum syrup (alcoholic or non) and sometimes filled with pastry cream or whipped cream. This rich dough is enriched with eggs, butter, and milk. It is thought to have originated in Poland and made its way to Paris, onward through the Lorraine and Alsace regions of France until it arrived in Naples, where its popularity took hold and to this day remains a sought-after delicacy. This street sweet evolved into a cake that is made up of several babas in a ring. When done well, light, syrupy rum babas are so delicious that you will want to savor every bite.
5.西西里干酪蛋糕
Sicilian Cassata
干酪蛋糕来自西西里岛，它是用甜味的里考塔和蜜饯柑橘皮一层一层迭住的海绵蛋糕。整个蛋糕被杏仁糖，甜杏仁面团包裹，并用糖果或杏仁糖模制成的水果形状装饰，其吸引力令西西里岛以此闻名。这道甜点似乎起源于中世纪，当时西西里岛处于穆斯林统治之下。那不勒斯的地道风味会稍有不同，用冰淇淋层代替里考塔和水果，如冰淇淋蛋糕一样。整个蛋糕被糖釉覆盖。任何一种版本都是值得一吃的，也是对你的味蕾的一种享受。
Cassata is a rich cake from Sicily that layers sponge cake rounds with sweetened ricotta and candied citrus peel. The whole cake is enrobed with marzipan, a sweet almond dough sheet, and decorated with candied fruit or marzipan molded fruit shapes, for which Sicily is so famous. The dessert seems to have its roots back in the Middle Ages, during the period when Sicily was under Muslim rule. A variation that hails from Naples consists of gelato layers in place of the ricotta and fruit, like an ice cream cake. The whole cake is covered in a sugar glaze. Either version is a worthy finish to any meal and a delight for your palate.
6.奶油甜馅煎饼卷
Cannoli
奶油甜馅煎饼卷是被卷绕在管子上并油炸的西西里糕点盘。单个煎饼卷或「小管」，会加满甜味的里考塔、糖果柑橘水果片，有时会加上巧克力粒。
Cannoli are Sicilian pastry disks that have been rolled around a tube and fried. The single cannolo, or “little tube,” is filled with sweetened ricotta, candied citrus fruit pieces, and sometimes chocolate bits.
7.鲜果冰糕
Semi-Freddo
这种甜点被叫做「部分冷」，因为鲜果冰糕使用一系列冷冻甜点，可以是冰淇淋，摩丝或奶油和水果的饼干或蛋糕。虽然冰冻了，但只会在不太硬的时候才会被送上享用。
This “partly cold” dessert is a name given to a loose range of frozen desserts that can be layers of cookies or cakes with gelato, mousse, or whipped cream and fruit. Although frozen, it is served when it is not too hard.
8.意式杏仁脆饼
Cantucci di Prato e Vinsanto
这种经典的托斯卡纳甜点包括杏仁饼干的脆饼，配有甜酒，可以浸泡。简便的一餐，轻松美味。
This classic Tuscan dessert consists of almond-laced biscotti that are served with a sweet wine for dipping. A light finish to a meal.
9.卡布里蛋糕
Torta Caprese
这颗巧克力杏仁蛋糕来自卡普里岛。蛋糕的结构简单，在蛋糕中心通常是嫩滑湿润的心太软。
This chocolate almond cake hails from the island of Capri. It is a simple cake that is moist and usually soft in the center.
10. 沙巴翁
Zabaglione
沙巴翁是一种经典的意大利甜点，有时还可以在香槟酒中加入新鲜的浆果，还可以用浓缩咖啡调味。它由蛋黄组成，用糖和玛萨拉葡萄酒加糖，然后在热水中搅拌，直到它变得很轻和蓬松。用水煮熟蛋黄增加了混合物的体积。在意大利北部，莫斯卡托葡萄酒经常用于代替马尔萨拉。一旦冷却，就可以加入经搅拌的蛋白，而生奶油则会变得更加丰富。
Zabaglione is a classic Italian dessert and sometimes a beverage served with fresh berries in a champagne glass or flavored with espresso coffee. It consists of egg yolks that have been sweetened with sugar and Marsala wine, then whipped over a hot water bath until it’s very light and fluffy. Because the bath cooks the yolks, it also adds volume to the mixture. In the north of Italy, moscato wine is often used in place of Marsala. Once cooled, the whipped egg white is sometimes added, and whipped cream for even more richness.返回搜狐，查看更多