Italian Desserts

 'Esse nufesso qui dice male di macaroni'
Translation: One has to be an idiot to speak badly of macaroni. 


I'd argue the same can be said of most Italian Desserts. 

While I don't particularly identify with my Italian heritage, I do figure that I can attribute my love of food to good 'ole Nicolina Palazzola (actual grandmother's name). It was also pretty fun to see our French Master Pastry Chef squirm as he told us all about Tiramisu while trying to maintain France's supremacy in all things culinary. While overall, we were a bit heavy on the Gran Marnier that evening, but I still think these are the pastry equivalent of Dolce & Gabbana models.

Contrary to my assumptions, the Mimosa Cake was not named for the delicious breakfast beverage, but rather, a bush that is native to Northern Italy (or Southern, or Australia, according to Google.) This point of contention proves that pastry school may not be the best place to go for an accurate history lesson):

The cake itself consists of a Citrus Pastry Cream, and a Lemon & Ginger Biscuit Soaked in Lemon Syrup. The leftover cake was than fastidiously cubed by Ms. Kristina before gracing the cake:

Next was the Mara Cake: Almond Macaroon, soaked in strawberry syrup, and layered with Grand Marnier cream, topped with a Strawberry Glaze:

The quintessential Italian Dessert, Tiramisu, was made with gran marnier cream, coffee soaked coffee biscuit, cocoa powder, and marbleized chocolate:

The man, the myth, the legend: Chef Delphin