50+ Delightful Italian Easter Dessert Recipes for a Flavorful Feast

Easter is a time for joy, renewal, and delicious food, and when it comes to Italian traditions, the holiday is celebrated with an array of spectacular desserts.

From fluffy cakes to sweet pastries, Italy offers a rich and diverse collection of Easter desserts that are both indulgent and steeped in centuries-old customs.

Whether you’re looking to try something new or reconnect with old favorites, Italian Easter desserts promise to add a touch of sweetness to your celebrations.

In this article, we’ve curated a list of 50+ Italian Easter dessert recipes that bring together the best of Italian culinary tradition.

These desserts not only celebrate the flavors of the season, but they also embody the spirit of family, love, and togetherness that Easter represents.

Get ready to dive into a world of rich ricotta-filled cakes, crispy fritters, delicate pastries, and fruity delights that are sure to impress your guests and make your Easter feast unforgettable.

50+ Delightful Italian Easter Dessert Recipes for a Flavorful Feast

Italian Easter desserts are a true reflection of Italy’s love for rich flavors, festive occasions, and intricate traditions.

Whether you’re baking a towering Colomba di Pasqua, enjoying a slice of creamy Cassata Siciliana, or indulging in bite-sized Zeppole di San Giuseppe, these 50+ recipes provide the perfect way to bring joy and sweetness to your holiday table.

So, whether you’re a seasoned baker or a beginner, there’s a dessert for every skill level and taste in this comprehensive list.

Let these iconic Italian sweets become part of your Easter tradition, creating cherished memories with loved ones as you share the flavors of Italy’s finest holiday desserts.

Pastiera Napoletana (Neapolitan Easter Pie)

Pastiera Napoletana is a traditional Italian Easter dessert from Naples, known for its sweet, rich filling made from ricotta, cooked wheat, and aromatic orange blossom. Its unique blend of textures and flavors makes it a favorite during Easter celebrations.

Ingredients

• 1 ¾ cups ricotta cheese
• 1 cup cooked wheat berries (available in cans or homemade)
• 1 cup sugar
• 3 large eggs
• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons orange blossom water
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• ½ cup heavy cream
• Zest of 1 lemon
• 1 pie dough (store-bought or homemade)
• Powdered sugar (for dusting)

Method

1. Preheat the oven to 350°F (175°C). Line a 9-inch pie pan with the pie dough, trimming any excess and crimping the edges.
2. In a medium saucepan, combine the cooked wheat berries, sugar, and heavy cream. Cook over low heat for about 10 minutes until the wheat softens further.
3. In a large bowl, whisk together the ricotta, eggs, vanilla extract, orange blossom water, cinnamon, nutmeg, and lemon zest.
4. Add the softened wheat mixture to the ricotta and stir to combine. Pour the filling into the prepared pie crust.
5. Bake for 45-50 minutes or until the pie is set in the center and lightly golden on top.
6. Let the pastiera cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
7. Dust with powdered sugar before serving.

This classic Neapolitan dessert is the epitome of Easter indulgence. The combination of the ricotta’s creaminess, the wheat’s texture, and the subtle citrusy floral notes from the orange blossom water creates a delicate yet hearty dessert perfect for the holiday. The pie’s flavors deepen and meld as it rests, making it even more delicious the next day.

Colomba di Pasqua (Easter Dove Cake)

Colomba di Pasqua is a light, fluffy Easter cake shaped like a dove, symbolizing peace. Its flavor is enriched with candied citrus peel and almonds, making it a delightful treat for any Easter gathering.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 packet active dry yeast
• 4 large eggs
• ½ cup warm milk
• 1/3 cup unsalted butter, softened
• 1 tablespoon honey
• Zest of 1 orange
• Zest of 1 lemon
• 1/2 cup candied orange peel
• 1/2 cup candied lemon peel
• 1/2 cup slivered almonds
• 1 egg yolk (for egg wash)
• 1 tablespoon water (for egg wash)
• 1/4 cup powdered sugar (for decoration)

Method

1. In a large bowl, combine flour, sugar, salt, and yeast. Create a well in the center and add the eggs, warm milk, butter, and honey. Mix until smooth and the dough starts to come together.
2. Knead the dough for about 10 minutes until it is elastic. Add the citrus zests and candied peels, continuing to knead until evenly incorporated.
3. Shape the dough into a round, cover with a cloth, and let it rise in a warm place for about 1 ½ hours, or until doubled in size.
4. Once the dough has risen, transfer it to a greased dove-shaped mold or a loaf pan, shaping it to fit the mold. Let it rise for another 30 minutes.
5. Preheat the oven to 350°F (175°C). Mix the egg yolk and water for the egg wash and brush it over the top of the cake. Sprinkle with slivered almonds.
6. Bake for 30-40 minutes, or until the cake is golden brown and a toothpick inserted comes out clean.
7. Let the cake cool, then dust with powdered sugar before serving.

Colomba di Pasqua is a true symbol of Italian Easter joy, and its airy texture combined with the citrusy fragrance makes it a refreshing yet indulgent dessert. The candied peels add a touch of sweetness and tartness, while the almond topping gives it a satisfying crunch, perfect for pairing with an espresso or a glass of dessert wine.

Torta di Ricotta e Cioccolato (Ricotta and Chocolate Cake)

This delicious ricotta and chocolate cake is a simple yet decadent dessert that blends the creamy texture of ricotta with the rich, smooth taste of chocolate. It’s a comforting treat for Easter celebrations, loved by children and adults alike.

Ingredients

• 2 cups ricotta cheese
• 1 cup all-purpose flour
• 1 cup sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Powdered sugar for dusting

Method

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, beat the eggs and sugar until light and fluffy. Add the ricotta, cocoa powder, vanilla extract, and milk, mixing until smooth.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
4. Gently fold in the chocolate chips.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool completely, then dust with powdered sugar before serving.

Torta di Ricotta e Cioccolato offers a delightful contrast between the light and fluffy ricotta filling and the dense chocolate flavor. It’s a simple yet satisfying cake that has a melt-in-your-mouth quality, and the chocolate chips add occasional bursts of sweetness. Perfect for sharing with family, this cake brings the rich flavors of Italy’s Easter desserts right to your table.

Zeppole di San Giuseppe (St. Joseph’s Day Fritters)

Zeppole di San Giuseppe are Italian cream-filled pastries traditionally made to celebrate St. Joseph’s Day on March 19th, but they are also popular around Easter. These fluffy, deep-fried doughnuts are filled with pastry cream and topped with a cherry, making them an irresistible treat.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• Vegetable oil for frying
• 1 cup pastry cream (homemade or store-bought)
• Maraschino cherries or candied cherries for garnish

For Pastry Cream

• 1 1/2 cups whole milk
• 1/2 cup sugar
• 4 large egg yolks
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Method

1. To make the pastry cream, heat the milk and sugar in a saucepan over medium heat until it begins to simmer. In a separate bowl, whisk together the egg yolks and cornstarch. Slowly add the hot milk to the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat until thickened. Stir in vanilla extract. Transfer to a bowl, cover, and refrigerate until cooled.
2. For the dough, bring the water, butter, sugar, and salt to a boil in a large saucepan. Once the butter melts, remove from heat and stir in the flour until a smooth dough forms. Return the pan to low heat and cook the dough for 1-2 minutes, stirring constantly.
3. Remove the pan from heat and let the dough cool for a few minutes. Add the eggs, one at a time, beating vigorously after each addition until the dough is smooth and shiny.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Using a spoon or pastry bag, drop spoonfuls of dough into the hot oil, frying until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
5. Once the zeppole have cooled, fill them with the chilled pastry cream using a piping bag. Top each zeppola with a cherry.
6. Serve warm, dusted with powdered sugar.

Zeppole di San Giuseppe are a beloved treat that perfectly captures the indulgence of Italian pastries. The crispy exterior and light, airy interior of the fried dough offer a satisfying contrast to the rich, velvety pastry cream filling. The cherry on top adds a pop of color and sweetness, making them an unforgettable dessert for any Easter or special occasion.

Crostata di Frutta (Fruit Tart)

Crostata di Frutta is a classic Italian fruit tart made with a buttery, flaky crust, rich pastry cream filling, and topped with a colorful array of fresh seasonal fruit. It’s a refreshing and visually stunning dessert that’s perfect for Easter gatherings.

Ingredients

• 1 ½ cups all-purpose flour
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/4 cup sugar
• 1 egg yolk
• 2 tablespoons ice water
• 1 ½ cups pastry cream (homemade or store-bought)
• Assorted fresh fruit (e.g., strawberries, blueberries, kiwis, raspberries, oranges)
• Apricot jam or honey for glazing

For Pastry Cream

• 1 ½ cups whole milk
• 1/2 cup sugar
• 4 large egg yolks
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Method

1. To make the pastry cream, follow the same instructions as for the Zeppole’s pastry cream. Allow it to cool completely.
2. For the crust, combine the flour and sugar in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, then pulse until the dough begins to come together. Shape the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
3. Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a tart pan. Trim the excess dough and prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
4. Bake the crust for 20 minutes, then remove the parchment and weights. Continue baking for another 5-7 minutes, until golden brown. Let the crust cool completely.
5. Once the crust has cooled, spread the pastry cream evenly into the crust. Arrange the fresh fruit on top in a decorative pattern.
6. To glaze, heat apricot jam or honey in a small saucepan until melted. Brush it over the fruit to give it a shiny finish.
7. Refrigerate the tart for at least 2 hours before serving.

Crostata di Frutta is the epitome of a springtime dessert, offering a delicate balance of creamy, crunchy, and fresh flavors. The sweet pastry cream paired with the colorful, juicy fruit creates a light yet indulgent treat that’s sure to be a hit at any Easter gathering. Its vibrant presentation is also an eye-catching centerpiece, making it as enjoyable to look at as it is to eat.

Cassata Siciliana (Sicilian Ricotta Cake)

Cassata Siciliana is a festive Sicilian dessert that combines layers of sponge cake, ricotta cheese, candied fruit, and marzipan, making it a truly decadent treat for Easter celebrations. It’s a multi-layered cake that’s not only delicious but also visually stunning.

Ingredients

• 1 pound ricotta cheese (drained)
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup candied orange peel, finely chopped
• 1/4 cup candied cherries, finely chopped
• 1/4 cup chocolate chips
• 1 round sponge cake (store-bought or homemade)
• 2 tablespoons rum or fruit juice
• Marzipan (optional, for decoration)
• 1/4 cup green pistachios (for garnish)

Method

1. In a large bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Stir in the candied orange peel, candied cherries, and chocolate chips. Mix until the ingredients are evenly distributed.
2. Slice the sponge cake horizontally into 3 layers. Brush each layer with rum or fruit juice to moisten.
3. Place the bottom layer of cake in a springform pan. Spread a layer of the ricotta mixture on top, then place the second layer of cake. Repeat the process, ending with the final layer of cake on top.
4. Cover the cake with plastic wrap and refrigerate for several hours or overnight to let the flavors meld.
5. Once ready to serve, remove the cake from the pan. Decorate the top and sides with marzipan, if desired. Garnish with chopped pistachios for a burst of color and flavor.
6. Slice and serve chilled.

Cassata Siciliana is a luxurious and festive dessert that represents the essence of Sicilian pastry making. The combination of ricotta, candied fruits, and chocolate creates a rich, creamy filling that pairs perfectly with the light, spongy cake. The marzipan and pistachios add a refined touch, making this cake the perfect centerpiece for an Easter table.

Tiramisu alle Fragole (Strawberry Tiramisu)

Tiramisu alle Fragole is a fresh, fruity twist on the classic Italian dessert, tiramisu. The creamy layers of mascarpone are complemented by the sweetness of ripe strawberries, making it a delightful and lighter alternative to the traditional version, perfect for springtime and Easter.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 ½ cups mascarpone cheese
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 package ladyfingers
• 1 cup strong brewed coffee, cooled
• 1 tablespoon liqueur (optional, such as amaretto or marsala)
• Cocoa powder for dusting

Method

1. In a bowl, combine the sliced strawberries, sugar, and lemon juice. Let them sit for 20 minutes to macerate, releasing their juices.
2. In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. In another bowl, mix the mascarpone cheese with vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined.
3. In a shallow dish, mix the cooled coffee with the liqueur (if using). Quickly dip the ladyfingers into the coffee mixture and arrange them in a single layer at the bottom of a 9×9-inch baking dish.
4. Spread half of the mascarpone mixture over the ladyfingers. Top with half of the macerated strawberries and their juices. Repeat the layers, finishing with the remaining mascarpone mixture and strawberries on top.
5. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
6. Before serving, dust with cocoa powder.

Tiramisu alle Fragole is a refreshing variation of the beloved tiramisu. The combination of mascarpone’s creamy richness and the tangy sweetness of the strawberries makes this dessert light, flavorful, and perfect for a spring celebration like Easter. The coffee-soaked ladyfingers bring that signature tiramisu texture, while the berries provide a beautiful, fresh contrast.

Bussolà Veneto (Venetian Easter Biscuits)

Bussolà Veneto are traditional Easter biscuits from the Veneto region of Italy. These simple yet flavorful cookies, shaped in the form of rings, are perfect for dipping into a cup of coffee or wine. Their delicate texture and subtle lemon flavor make them a perfect Easter treat.

Ingredients

• 2 ½ cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract
• 1 egg (for egg wash)
• Sugar for sprinkling

Method

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
3. Add the eggs, lemon zest, lemon juice, and vanilla extract to the bowl. Mix until a dough forms. If the dough is too sticky, add a bit more flour until it is firm and smooth.
4. Turn the dough out onto a lightly floured surface and divide it into 8 equal portions. Roll each portion into a long rope and shape it into a ring, pressing the ends together to form a circle.
5. Place the biscuits on the prepared baking sheet. Beat the egg for the egg wash and brush it over each biscuit. Sprinkle a little sugar on top.
6. Bake for 15-20 minutes, or until golden brown and firm to the touch.
7. Let the biscuits cool before serving.

Bussolà Veneto is a charming and rustic dessert that is both simple and elegant. The light lemon flavor and crunchy texture make it an ideal pairing with a cup of coffee or dessert wine. These biscuits have a nostalgic quality, evoking the spirit of traditional Italian celebrations and adding a beautiful touch to any Easter table.

Panna Cotta con Frutti di Bosco (Panna Cotta with Mixed Berries)

Panna Cotta con Frutti di Bosco is a creamy, velvety Italian dessert made from sweetened cream set with gelatin, often served with fresh fruit. This version is topped with a vibrant mix of forest berries, making it a refreshing and elegant Easter dessert.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 teaspoons unflavored gelatin
• 3 tablespoons cold water
• 1 ½ cups mixed berries (such as raspberries, blueberries, strawberries, blackberries)
• 2 tablespoons sugar (for berries)
• Mint leaves for garnish (optional)

Method

1. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
2. In a medium saucepan, heat the cream, milk, and sugar over medium heat, stirring until the sugar is dissolved. Once it reaches a simmer, remove from heat and stir in the vanilla extract.
3. Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved. Let the mixture cool for a few minutes.
4. Pour the cream mixture into individual serving glasses or molds. Refrigerate for at least 4 hours, or until the panna cotta is set.
5. While the panna cotta sets, prepare the berry topping by combining the mixed berries with sugar in a bowl. Let them macerate for 20-30 minutes, releasing their juices.
6. Once the panna cotta has set, spoon the berries and their juice on top of the creamy layer.
7. Garnish with mint leaves before serving.

Panna Cotta con Frutti di Bosco is a wonderfully light and refreshing dessert. The creamy, smooth panna cotta pairs beautifully with the tartness of the berries, creating a perfect balance of flavors. This dessert is not only visually stunning, but also incredibly easy to make, making it an excellent choice for an elegant Easter treat.

Pastiera Napoletana (Neapolitan Easter Pie)

Pastiera Napoletana is a traditional Italian Easter dessert from Naples. This ricotta-filled pie is infused with a delicate hint of orange blossom water and contains wheat berries, which symbolize rebirth and renewal. It’s a beloved and fragrant dessert, perfect for Easter celebrations.

Ingredients

• 1 package (14 oz) sweet pastry dough (or homemade)
• 1 ½ cups cooked wheat berries (or use canned cooked wheat berries)
• 1 ½ cups ricotta cheese, well-drained
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange blossom water
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup milk
• 2 tablespoons unsalted butter, melted
• Powdered sugar, for dusting

Method

1. Preheat the oven to 350°F (175°C). Roll out the sweet pastry dough and line a 9-inch pie pan. Trim any excess dough and set it aside for decorative edging. Prick the bottom of the crust with a fork.
2. In a saucepan, combine the cooked wheat berries, milk, and butter. Cook over medium heat for 5-7 minutes until the mixture thickens. Let it cool.
3. In a large mixing bowl, combine the ricotta cheese, sugar, eggs, vanilla extract, orange blossom water, cinnamon, and nutmeg. Stir in the cooled wheat berry mixture and mix well.
4. Pour the ricotta and wheat mixture into the prepared pastry crust.
5. Roll out the remaining dough and cut it into strips to create a lattice design on top of the pie.
6. Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown. Let the pie cool completely before dusting with powdered sugar.
7. Serve chilled or at room temperature.

Pastiera Napoletana is a quintessential Easter dessert with rich cultural significance. The sweet, creamy filling, complemented by the slight chew of wheat berries, makes for a texture and flavor combination that’s both unique and comforting. The floral notes from the orange blossom water elevate the pie, making it a standout choice for any Easter table.

Crostata di Ricotta (Ricotta Tart)

Crostata di Ricotta is a simple yet delicious Italian dessert made with a buttery shortcrust pastry and a rich ricotta filling. It’s often flavored with vanilla or citrus zest, and topped with a dusting of powdered sugar. This tart is light and creamy, making it perfect for Easter feasts.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1 large egg
• Zest of 1 lemon
• 1/4 teaspoon salt
• 1 ½ cups ricotta cheese, well-drained
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 egg yolk
• Powdered sugar for dusting

Method

1. In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg and lemon zest, and pulse again until the dough comes together. If needed, add a tablespoon of cold water to help bind the dough.
2. Turn the dough out onto a lightly floured surface and knead for a minute. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a tart pan. Trim the excess dough and prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
4. Bake the crust for 15 minutes. Remove the parchment and weights and bake for an additional 5 minutes, or until lightly golden.
5. While the crust is cooling, prepare the filling by combining the ricotta, powdered sugar, vanilla extract, orange zest, and egg yolk in a bowl. Mix until smooth and creamy.
6. Once the crust has cooled, spread the ricotta filling evenly over the base.
7. Bake the tart for 25-30 minutes, or until the filling is set and lightly browned on top.
8. Let the tart cool, then dust with powdered sugar before serving.

Crostata di Ricotta is a beautifully simple dessert that highlights the delicate flavor of ricotta cheese. The buttery, crisp pastry complements the creamy, smooth filling, while the citrus zest adds a refreshing hint of brightness. This tart is an excellent choice for Easter, providing a light, satisfying end to the meal.

Bocconotti (Italian Easter Pastries)

Bocconotti are traditional Italian pastries that vary by region, but they are particularly popular in the south of Italy. These small, round pastries are filled with a combination of ricotta and chocolate, making them rich and decadent. They are often enjoyed during the Easter season and are perfect for sharing with family and friends.

Ingredients

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter, cold and cut into small cubes
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon cold water
• 1 cup ricotta cheese, well-drained
• 1/4 cup dark chocolate, finely chopped
• 1/4 cup candied orange peel, finely chopped
• 1/4 cup powdered sugar (for dusting)

Method

1. In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg and vanilla extract, then pulse again until the dough comes together. If the dough is too crumbly, add a tablespoon of cold water.
2. Turn the dough out onto a floured surface and knead briefly. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 350°F (175°C). Roll out the dough to about 1/4 inch thick and cut out rounds using a cookie cutter or the rim of a glass.
4. Press the dough rounds into a mini muffin tin or tartlet pan. Prick the bottom of each pastry with a fork.
5. In a mixing bowl, combine the ricotta, chopped chocolate, and candied orange peel. Stir until the mixture is smooth and well combined.
6. Spoon the ricotta mixture into each pastry shell, filling them to the top.
7. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set.
8. Let the Bocconotti cool, then dust with powdered sugar before serving.

Bocconotti are a perfect treat for those who enjoy rich, indulgent flavors. The creamy ricotta filling combined with the bitterness of dark chocolate and the sweetness of candied orange peel creates a flavor profile that is both complex and satisfying. These little pastries are ideal for sharing during Easter celebrations and make for a sweet, memorable dessert.

Colomba di Pasqua (Italian Easter Dove Cake)

Colomba di Pasqua is a classic Italian Easter cake shaped like a dove, symbolizing peace and renewal. It is traditionally prepared during Easter in Italy and is often decorated with almonds and sugar. This fluffy, sweet, and aromatic cake is perfect for the Easter holiday, and it’s enjoyed by families across Italy.

Ingredients

• 4 cups all-purpose flour
• 1 cup sugar
• 1 packet active dry yeast (or 2 ¼ teaspoons)
• 1/2 cup warm milk
• 3/4 cup unsalted butter, softened
• 4 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 tablespoon lemon zest
• 1/2 teaspoon salt
• 1/2 cup candied orange peel, finely chopped
• 1/2 cup raisins or currants
• 1 egg, for egg wash
• 1/2 cup sliced almonds
• 1/2 cup granulated sugar (for topping)

Method

1. In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes, or until the yeast becomes foamy.
2. In a large mixing bowl, combine the flour, salt, vanilla extract, orange zest, and lemon zest. Make a well in the center and add the yeast mixture, eggs, and softened butter. Mix until a smooth dough forms.
3. Add the candied orange peel and raisins to the dough and knead for about 10 minutes until the dough is soft and elastic. You may need to add a little more flour to prevent it from sticking.
4. Place the dough in a lightly greased bowl and cover with a kitchen towel. Let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C). Punch down the dough and transfer it to a Colomba-shaped cake pan (or a round pan if you don’t have one). Shape the dough to fit the pan and let it rise again for about 1 hour.
6. Brush the top of the dough with egg wash and sprinkle with sliced almonds and granulated sugar.
7. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick comes out clean.
8. Let the cake cool completely before serving.

Colomba di Pasqua is a light, fragrant cake that is a centerpiece of Italian Easter traditions. The zesty citrus notes and sweet fruit add a fresh flavor to the soft, airy cake, while the almond topping gives it a perfect crunch. This cake symbolizes the joy and renewal of the Easter season, making it an essential dessert for family gatherings and celebrations.

Cassata Siciliana (Sicilian Ricotta Cake)

Cassata Siciliana is a traditional Sicilian Easter cake made with ricotta cheese, candied fruit, and sponge cake, all wrapped in a marzipan coating. This decadent and colorful cake is a true showstopper, often served at Easter celebrations throughout Italy, and it’s as beautiful as it is delicious.

Ingredients

• 1 ½ cups sponge cake, cut into cubes
• 1 ½ cups ricotta cheese, well-drained
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/2 cup candied orange peel, chopped
• 1/2 cup candied cherries, halved
• 1/4 cup dark chocolate chips
• 1/2 cup marzipan, rolled out thinly
• Green food coloring (optional, for decoration)
• Icing sugar, for dusting

Method

1. In a bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy. Fold in the candied fruit, chocolate chips, and any additional fruits or nuts you prefer.
2. Line a round cake pan with plastic wrap and layer the bottom with cubes of sponge cake. Fill the pan with the ricotta mixture, spreading it evenly over the cake cubes. Cover the top with more sponge cake cubes, pressing down lightly to compact the layers.
3. Cover the cake with plastic wrap and refrigerate for at least 6 hours or overnight to allow it to set.
4. Once the cake has set, carefully remove it from the pan and remove the plastic wrap.
5. Roll out the marzipan and drape it over the cake. Smooth the marzipan to cover the entire surface of the cake.
6. Decorate with candied fruits and optional green food coloring to add a vibrant finish.
7. Dust with icing sugar before serving.

Cassata Siciliana is a true indulgence with its rich, creamy ricotta filling and festive appearance. The combination of smooth ricotta, sweet fruits, and aromatic marzipan makes this dessert a memorable centerpiece for any Easter gathering. The colors and textures offer a feast for the eyes as well as the palate, making it a beloved Sicilian Easter tradition.

Zeppole di San Giuseppe (St. Joseph’s Day Fritters)

Zeppole di San Giuseppe are fried dough pastries filled with creamy custard, traditionally enjoyed on St. Joseph’s Day (March 19) and Easter. These delicious fritters are a favorite across Italy, particularly in the regions of Naples and Rome, and are often adorned with a cherry on top.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1 cup water
• 4 large eggs
• 2 teaspoons vanilla extract
• Vegetable oil for frying
• 1 ½ cups custard (pasticcera) or vanilla pastry cream (see below)
• 6-8 maraschino cherries (for garnish)
• Powdered sugar for dusting

For the Custard (Pasticcera):

• 2 cups milk
• 1/2 cup sugar
• 4 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Method

1. To make the custard, combine the milk and sugar in a saucepan and heat until simmering. In a separate bowl, whisk together the egg yolks and cornstarch. Slowly pour the hot milk into the egg mixture, whisking constantly, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens. Remove from heat and stir in the vanilla extract. Allow it to cool completely before using.
2. In a large saucepan, bring the water, butter, and salt to a boil. Add the flour all at once and stir vigorously until the mixture pulls away from the sides of the pan and forms a ball.
3. Remove the dough from the heat and let it cool for a few minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Using a pastry bag or spoon, pipe or drop spoonfuls of the dough into the hot oil, frying until golden brown and puffed, about 2-3 minutes per side.
5. Remove the zeppole from the oil and drain on paper towels.
6. Once cool, cut a slit in the center of each fritter and fill with the custard. Top each with a maraschino cherry and dust with powdered sugar.

Zeppole di San Giuseppe is a rich and indulgent treat, perfect for celebrating Easter or St. Joseph’s Day. The crispy exterior and creamy custard filling create a delightful contrast, and the cherry on top adds a touch of sweetness and color. This classic Italian pastry is a festive and delicious way to mark the Easter season, loved by both children and adults alike.

Note: More recipes​ are coming soon!