50+ Easy and Delicious Italian Easter Basket Recipes for Perfect Party

Easter is a time of celebration, renewal, and family gatherings, and in Italy, food plays a central role in this joyous occasion.

One of the most beloved traditions during Italian Easter is the creation of festive Easter baskets, filled with an array of delicious treats that symbolize the season.

From savory pies and frittatas to sweet pastries and delicate cakes, Italian Easter baskets are a feast for both the eyes and the taste buds.

These baskets not only provide a delightful selection of homemade goodies but also represent the joy and warmth of the holiday season, bringing people together in a celebration of love, tradition, and, of course, food.

In this blog post, we’ve gathered a list of 50+ Italian Easter basket recipes that will help you fill your basket with the most delicious and authentic Italian treats.

Whether you’re looking for savory dishes to enjoy during brunch or sweet indulgences to satisfy your dessert cravings, there’s something for everyone.

These recipes are steeped in centuries-old Italian traditions and are perfect for sharing with loved ones.

So, let’s dive into these delectable recipes that will elevate your Easter basket to a whole new level of Italian delight!

50+ Easy and Delicious Italian Easter Basket Recipes for Perfect Party

Italian Easter baskets are not just about filling them with treats but also about sharing the rich culture, traditions, and flavors of Italy.

Whether you’re baking your first Easter basket or continuing a family tradition, these 50+ recipes offer a diverse collection of savory and sweet delights to make your celebration even more special.

From the savory Torta Pasqualina to the indulgent Colomba di Pasqua, each recipe brings its own unique touch to the holiday table.

As you gather with your family and friends, these recipes will help create unforgettable moments, full of flavor, laughter, and love.

So, get baking, cooking, and crafting your perfect Easter basket, and enjoy a slice of Italian heritage this holiday season!

Italian Easter Bread (Pane di Pasqua)

This traditional Italian Easter bread is sweet, braided, and often decorated with colorful sprinkles or hard-boiled eggs. It’s a symbol of renewal and the joy of the season. Pane di Pasqua is a delicious, slightly sweet bread that’s perfect for celebrating Easter with family and friends.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp active dry yeast
• 1/2 tsp salt
• 1 cup warm milk
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1 tbsp lemon zest
• 1 egg (for egg wash)
• Colored sprinkles (optional)
• 2-4 hard-boiled eggs (for decoration)

Instructions

1. In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until the yeast activates and becomes frothy.
2. Add the flour, salt, melted butter, eggs, vanilla, and citrus zests to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean cloth, and let it rise for 1-2 hours, or until doubled in size.
5. Preheat your oven to 350°F (175°C).
6. Punch down the dough and divide it into three equal parts. Roll each part into a long rope, then braid them together into a loaf.
7. Place the braided loaf on a greased baking sheet and tuck hard-boiled eggs into the braids.
8. Beat the remaining egg and brush it over the bread for a golden finish. If desired, sprinkle with colorful sprinkles.
9. Bake for 30-35 minutes, or until golden brown. Let it cool on a wire rack before serving.

This Italian Easter bread is a treat for both the eyes and the taste buds. The sweet dough has a delicate citrus flavor that pairs beautifully with the richness of the butter. The braiding of the dough and the addition of decorated eggs make it a festive centerpiece for your Easter table.

Colomba di Pasqua (Easter Dove Cake)

The Colomba di Pasqua is a classic Italian Easter cake shaped like a dove, symbolizing peace and the resurrection. This light and fluffy cake is filled with a delicious almond flavor, covered in sugar, and topped with almonds, making it a perfect dessert for Easter.

Ingredients

• 3 cups all-purpose flour
• 1 1/4 cups sugar
• 1/2 cup butter, softened
• 1/2 cup warm milk
• 2 tsp active dry yeast
• 1/4 tsp salt
• 4 large eggs
• 1 tbsp orange zest
• 1/4 cup candied orange peel, chopped
• 1 tsp vanilla extract
• 1/4 cup slivered almonds
• 1/2 cup powdered sugar (for glazing)

Instructions

1. In a small bowl, dissolve the yeast in the warm milk with a tablespoon of sugar. Let it sit for 10 minutes until bubbly.
2. In a large mixing bowl, combine the flour, sugar, salt, and orange zest. Add the yeast mixture, eggs, and butter, mixing until a dough forms.
3. Knead the dough for about 10 minutes until smooth and elastic. Cover and let it rise for 1-2 hours, or until doubled in size.
4. Preheat the oven to 350°F (175°C) and grease a Colomba mold (or a springform pan).
5. Punch down the dough and fold in the candied orange peel. Shape the dough into the dove shape or place it in the mold.
6. In a small bowl, combine the slivered almonds and a little sugar, then sprinkle over the top of the cake.
7. Bake for 40-45 minutes, or until golden and a toothpick inserted into the center comes out clean.
8. Once the cake has cooled, dust it with powdered sugar.

Colomba di Pasqua is a beautiful and fragrant dessert with the perfect balance of sweetness and citrus. The soft, fluffy texture is contrasted by the crunchy almond topping, making it a delightful treat to enjoy after your Easter meal. The dove shape represents peace and renewal, embodying the spirit of the holiday.

Torta Pasqualina (Easter Savory Pie)

Torta Pasqualina is a savory Italian Easter pie that combines spinach, ricotta, and eggs within a flaky pastry shell. It’s traditionally served as part of the Easter feast, providing a rich and flavorful option among the sweet treats.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup olive oil
• 1/3 cup water
• 2 cups ricotta cheese
• 2 cups cooked spinach, squeezed dry
• 1/2 cup grated Parmesan cheese
• 3 large eggs
• 1/4 tsp nutmeg
• Fresh ground black pepper to taste
• 1 egg (for egg wash)

Instructions

1. In a large bowl, mix the flour and salt. Slowly add the olive oil and water, kneading until the dough comes together.
2. Divide the dough into two portions, one slightly larger than the other. Roll out the larger portion to line the bottom and sides of a pie dish.
3. In a separate bowl, combine the ricotta, spinach, Parmesan, two eggs, nutmeg, and black pepper. Mix well.
4. Pour the ricotta mixture into the pie crust. Make small indentations in the filling and crack the remaining egg into each indentation.
5. Roll out the remaining dough and cover the pie, sealing the edges. Brush the top with egg wash.
6. Bake at 375°F (190°C) for 40-45 minutes, or until golden brown. Let cool slightly before slicing.

Torta Pasqualina offers a savory contrast to the sweet Easter breads and cakes. The creamy ricotta, the earthy spinach, and the richness of the eggs make this pie an irresistible Easter dish. It’s a traditional recipe from Liguria, often enjoyed as part of the Easter spread, and its flaky crust pairs perfectly with the filling, creating a dish that’s both comforting and celebratory.

Pastiera Napoletana (Neapolitan Easter Pie)

Pastiera Napoletana is a quintessential Italian Easter dessert, hailing from Naples. This ricotta-based pie is infused with aromatic orange blossom water and filled with cooked wheat, offering a unique texture and a fragrant, rich flavor. It’s a beloved tradition at Easter celebrations in Southern Italy.

Ingredients

• 2 cups ricotta cheese
• 1 cup cooked wheat berries (or wheat starch)
• 1 cup sugar
• 3 large eggs
• 1 tsp orange blossom water
• 1/4 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp candied orange peel, chopped
• 1/2 cup milk
• 2 cups all-purpose flour
• 1/2 cup butter, cold and cubed
• 1/4 cup powdered sugar (for dusting)

Instructions

1. For the dough, combine the flour, powdered sugar, and cold butter in a bowl. Work the butter into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add a little cold water at a time to bring the dough together. Wrap it in plastic and chill for at least 30 minutes.
2. Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface and line a tart pan with it, trimming any excess dough.
3. In a large bowl, combine the ricotta, cooked wheat, sugar, eggs, orange blossom water, vanilla, cinnamon, nutmeg, and candied orange peel. Mix until smooth.
4. Pour the ricotta mixture into the prepared pie crust and smooth the top.
5. Bake the pie for about 45-50 minutes, or until the top is golden and set. Let it cool to room temperature, then refrigerate for several hours or overnight to let the flavors meld.
6. Dust with powdered sugar before serving.

Pastiera Napoletana is the embodiment of Italian Easter tradition. The unique combination of wheat, ricotta, and citrus flavors makes it a standout dessert. The addition of orange blossom water lends it a fragrant, floral note, while the rich, creamy filling contrasts perfectly with the flaky, buttery crust. This pie is not only a treat but a beautiful representation of Easter in Naples.

Frittata di Pasqua (Easter Frittata)

Frittata di Pasqua is a savory Italian Easter dish that’s often enjoyed as part of the Easter brunch. Made with eggs, cheese, and vegetables like spinach, this frittata is simple yet flavorful, embodying the freshness of spring and the joy of the season.

Ingredients

• 8 large eggs
• 1 cup spinach, chopped
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the onion and cook for 3-4 minutes, or until softened.
3. Add the chopped spinach to the pan and sauté until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
4. In a large bowl, whisk together the eggs, ricotta, Parmesan, salt, pepper, oregano, and red pepper flakes. Stir in the sautéed spinach and onions.
5. Pour the egg mixture into a greased, oven-safe skillet and spread it out evenly.
6. Bake the frittata for 20-25 minutes, or until the eggs are set and lightly browned on top.
7. Let the frittata cool for a few minutes before slicing. Garnish with fresh parsley.

Frittata di Pasqua is an excellent dish to serve during Easter brunch or as part of an Easter picnic. The eggs and cheese create a creamy texture, while the spinach adds a burst of green freshness that is symbolic of the season’s renewal. This frittata is versatile and can be enjoyed warm or at room temperature, making it an ideal dish for gatherings and celebrations.

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

Zeppole di San Giuseppe is a traditional Italian dessert typically made for St. Joseph’s Day, but it’s also a favorite during Easter. These deep-fried doughnuts are filled with pastry cream and topped with a cherry, making them a perfect sweet treat for the holiday.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 tbsp sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 tsp vanilla extract
• Vegetable oil, for frying
• 1 cup pastry cream (see below for recipe)
• Maraschino cherries (for garnish)
• Powdered sugar (for dusting)

Pastry Cream Ingredients

• 1 1/4 cups whole milk
• 1/2 cup sugar
• 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
• 3 large egg yolks
• 2 tbsp cornstarch
• 2 tbsp unsalted butter

Instructions

1. To make the pastry cream, heat the milk and sugar in a saucepan over medium heat. Add the vanilla bean and seeds (or vanilla extract). Bring to a simmer.
2. In a separate bowl, whisk the egg yolks and cornstarch together until smooth. Gradually add the hot milk to the egg mixture, whisking constantly.
3. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens. Remove from heat and stir in the butter. Let it cool completely.
4. For the zeppole, bring the water, butter, sugar, and salt to a boil in a saucepan. Add the flour all at once and stir vigorously until the dough comes together.
5. Remove the pan from the heat and let the dough cool slightly. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Heat the vegetable oil in a deep frying pan to 350°F (175°C). Spoon the dough into a pastry bag with a large round tip. Pipe dough into rings, about 3 inches in diameter, into the hot oil. Fry until golden brown, about 3-4 minutes on each side.
7. Remove the zeppole from the oil and drain on paper towels. Once cooled, fill the center with the prepared pastry cream and garnish with a cherry on top. Dust with powdered sugar before serving.

Zeppole di San Giuseppe are light, crispy, and indulgent. The rich, creamy pastry cream contrasts beautifully with the crisp fried dough, while the cherry on top adds a touch of sweetness and color. This dessert is a perfect addition to Easter celebrations, bringing both tradition and flavor to the table.

Cassata Siciliana (Sicilian Easter Cake)

Cassata Siciliana is a decadent and visually stunning Sicilian dessert traditionally made for Easter. This rich cake consists of layers of sponge cake soaked in liqueur, filled with sweetened ricotta, candied fruits, and often adorned with marzipan. It’s a symbol of celebration in Sicily, embodying the island’s love for vibrant, indulgent sweets.

Ingredients

• 1 pound ricotta cheese, drained
• 1/2 cup powdered sugar
• 1/2 cup candied citrus peel, chopped
• 1/2 cup dark chocolate chips
• 1/2 cup marzipan, rolled thin
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 5 large eggs
• 1 tsp vanilla extract
• 1/4 cup orange liqueur (such as Grand Marnier)
• 1/4 cup candied cherries (for decoration)
• 1/2 cup white fondant or icing (for covering the cake)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
5. While the cake is cooling, prepare the filling by mixing the ricotta with powdered sugar. Fold in the candied citrus peel and chocolate chips.
6. Once the cake has cooled, slice it horizontally into two layers. Brush each layer with orange liqueur.
7. Spread a generous amount of the ricotta mixture on the bottom layer and top with the second cake layer.
8. Cover the entire cake with a layer of white fondant or icing, smoothing it out as you go. Decorate the top with marzipan shapes, candied cherries, and additional candied fruits.
9. Chill the cake for a few hours to let the flavors meld together.

Cassata Siciliana is a rich and indulgent dessert that encapsulates the flavors of Sicily. The combination of sweetened ricotta, candied fruits, and moist cake soaked in liqueur makes this a show-stopping Easter dessert. Its colorful presentation and layered flavors make it a centerpiece at any holiday gathering.

Lamb-shaped Easter Cake (Colomba di Pasqua)

In some parts of Italy, a lamb-shaped cake is baked to celebrate Easter, symbolizing Jesus as the Lamb of God. This soft and fluffy cake is often flavored with almonds and citrus, making it a delightful treat for the holiday.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/4 tsp salt
• 2 tsp active dry yeast
• 1/2 cup warm milk
• 3 large eggs
• 1/2 cup unsalted butter, softened
• 1/4 cup almond flour
• 1/2 tsp almond extract
• 1/4 cup candied orange peel, chopped
• 1/4 cup chopped almonds (for topping)
• 1 egg (for egg wash)
• Powdered sugar (for dusting)

Instructions

1. In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. In another large bowl, whisk together the flour, salt, and almond flour. Add the yeast mixture, eggs, butter, and almond extract. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, or until smooth and elastic. Place it in a greased bowl, cover with a cloth, and let it rise for 1-2 hours, or until doubled in size.
4. Preheat your oven to 350°F (175°C). Grease a lamb-shaped cake mold.
5. Punch down the dough and fold in the candied orange peel. Shape the dough into the lamb shape and place it in the prepared mold.
6. Beat the remaining egg and brush it over the dough for a golden, shiny finish. Sprinkle chopped almonds on top.
7. Bake for 30-35 minutes, or until golden and a toothpick inserted into the center comes out clean.
8. Let the cake cool on a wire rack before dusting with powdered sugar.

This Lamb-shaped Easter Cake is both symbolic and delicious. The almond and citrus flavors bring a touch of elegance, while the soft, fluffy texture makes it an irresistible treat. This cake is perfect for a festive Easter brunch or as a gift to friends and family, combining both tradition and sweetness in one delightful dessert.

Torta della Nonna (Grandmother’s Cake)

Torta della Nonna, or “Grandmother’s Cake,” is a classic Italian dessert often enjoyed during special occasions like Easter. It consists of a buttery shortcrust pastry filled with creamy custard and topped with pine nuts, giving it a rich and comforting flavor.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cut into cubes
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 cups whole milk
• 3 large egg yolks
• 1/2 cup sugar
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract
• 1/4 cup pine nuts
• Powdered sugar (for dusting)

Instructions

1. For the pastry, combine the flour, powdered sugar, salt, and butter in a food processor. Pulse until the mixture resembles coarse crumbs. Add the egg and vanilla extract, pulsing until the dough comes together.
2. Wrap the dough in plastic and refrigerate for at least 30 minutes.
3. While the dough chills, prepare the custard. In a saucepan, heat the milk until it just begins to simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch.
4. Gradually add the hot milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat until it thickens, about 5-7 minutes. Stir in the vanilla extract. Remove from heat and let it cool.
5. Preheat the oven to 350°F (175°C). Roll out the chilled pastry dough and line a tart pan. Pour the cooled custard into the crust and smooth the top.
6. Sprinkle pine nuts on top of the custard. Bake for 30-35 minutes, or until the crust is golden and the custard is set.
7. Let the cake cool before dusting with powdered sugar.

Torta della Nonna is a comforting and delicious cake that brings the flavors of traditional Italian baking to your Easter celebration. The rich, creamy custard contrasts beautifully with the buttery, flaky crust, while the pine nuts add a delightful crunch. This cake is perfect for anyone looking for a dessert that feels like a warm embrace from a loving grandmother.

Torta Pasqualina (Italian Easter Savory Pie)

Torta Pasqualina is a traditional Italian savory pie, especially popular in the regions of Liguria and Piedmont. Filled with layers of spinach, ricotta, and whole eggs, this pie is a perfect balance of rich, creamy, and fresh flavors, making it an ideal dish to serve during Easter celebrations.

Ingredients

• 2 cups fresh spinach, washed and chopped
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 4 large eggs (3 for filling, 1 for egg wash)
• 1 sheet of puff pastry or shortcrust pastry (store-bought or homemade)
• 1 tbsp breadcrumbs (optional, for texture)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat and sauté the onion and garlic until soft and translucent, about 5 minutes. Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and let it cool.
3. In a large bowl, combine the ricotta, Parmesan cheese, and the cooked spinach mixture. Add salt, pepper, and nutmeg, mixing well.
4. Roll out the pastry on a floured surface and line a 9-inch pie pan with it, pressing gently to fit.
5. Spread the ricotta and spinach mixture evenly on the pastry.
6. Make three small wells in the filling with the back of a spoon and crack the remaining three eggs into the wells.
7. Cover the pie with a top layer of pastry, sealing the edges. Use a fork to crimp the edges and make small slits in the top for steam to escape.
8. Brush the top with the beaten egg for a golden finish.
9. Bake for 35-40 minutes or until the crust is golden brown and the eggs are set.
10. Let the pie cool for 10 minutes before slicing and serving.

Torta Pasqualina is a savory masterpiece that beautifully balances the richness of ricotta and eggs with the freshness of spinach. The golden, flaky crust enhances the flavors, while the presence of whole eggs nestled in the filling makes this pie a hearty and comforting addition to any Easter table. It’s a fantastic dish to serve for brunch, lunch, or as a delicious appetizer at Easter gatherings.

Colomba di Pasqua (Italian Easter Dove Cake)

Colomba di Pasqua is a traditional Italian Easter cake shaped like a dove, symbolizing peace and resurrection. This fluffy, yeasted cake is studded with candied fruit and covered with a crunchy almond glaze, making it a beloved dessert for Easter in Italy.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup sugar
• 2 tsp active dry yeast
• 1/2 tsp salt
• 1/2 cup warm milk
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup candied orange peel, finely chopped
• 1/4 cup candied lemon peel, finely chopped
• 1/4 cup slivered almonds (for topping)
• 2 tbsp honey
• 1/4 cup powdered sugar

Instructions

1. In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy.
2. Add the flour, salt, eggs, and vanilla extract to the yeast mixture. Mix well until the dough comes together.
3. Knead the dough on a floured surface for about 10 minutes, or until it’s smooth and elastic.
4. Add the softened butter, a little at a time, kneading it into the dough until fully incorporated.
5. Stir in the candied orange and lemon peel.
6. Place the dough in a greased bowl, cover it with a cloth, and let it rise for 1-2 hours, or until doubled in size.
7. Preheat the oven to 350°F (175°C). Grease and flour a dove-shaped cake mold (or a round cake pan if you don’t have the dove shape).
8. Punch down the dough and transfer it to the prepared mold. Let it rise again for about 30 minutes.
9. In a small bowl, mix the honey and powdered sugar. Brush this glaze over the top of the cake, then sprinkle the slivered almonds on top.
10. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
11. Let the cake cool completely on a wire rack before slicing.

Colomba di Pasqua is an Easter classic that embodies both tradition and flavor. The fluffy, sweet dough is filled with citrusy brightness from the candied peel, and the almond glaze on top adds the perfect crunch. This cake not only looks beautiful with its dove shape but also offers a delightful taste of Italy’s rich Easter celebrations.

Tiramisu Easter Cake (Tiramisu Inspired Easter Cake)

This Tiramisu Easter Cake takes the classic Italian dessert to new heights, transforming it into an elegant Easter cake. With layers of coffee-soaked sponge cake, mascarpone cream, and a dusting of cocoa powder, this dessert delivers the beloved flavors of tiramisu in a more festive, cake-like presentation.

Ingredients

• 2 cups heavy cream
• 1 1/2 cups mascarpone cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 package ladyfingers
• 1 cup strong brewed coffee, cooled
• 1/4 cup coffee liqueur (optional)
• 1/2 cup cocoa powder (for dusting)
• Dark chocolate shavings (for garnish)

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form. In another bowl, whisk together the mascarpone, powdered sugar, and vanilla extract until smooth.
2. Gently fold the whipped cream into the mascarpone mixture until well combined.
3. Combine the brewed coffee and coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the coffee mixture (don’t soak them) and layer them in the bottom of a 9-inch round cake pan.
4. Spread half of the mascarpone mixture over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
5. Smooth the top with a spatula and cover the cake with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
6. Before serving, dust the top of the cake with cocoa powder and garnish with dark chocolate shavings.

This Tiramisu Easter Cake is a beautiful and indulgent dessert that brings the flavors of the classic tiramisu into a cake form. The coffee-soaked ladyfingers paired with the creamy mascarpone filling offer a deliciously decadent treat, while the cocoa powder and chocolate shavings add an elegant touch. It’s the perfect dessert to end your Easter meal with a flourish.

Pastiera Napoletana (Neapolitan Easter Ricotta and Wheat Pie)

Pastiera Napoletana is a traditional Italian Easter pie from Naples, known for its rich filling of ricotta cheese, cooked wheat, and citrus flavors. It is a symbol of Easter in Southern Italy and is often prepared ahead of time so the flavors can meld, making it a delightful treat for Easter celebrations.

Ingredients

• 1 1/2 cups cooked wheat berries (or canned wheat berries)
• 1 1/2 cups ricotta cheese
• 1 1/2 cups sugar
• 4 large eggs
• 1/4 cup candied orange peel, chopped
• 1/4 cup orange blossom water
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup milk
• 2 tbsp butter, melted
• 2 tbsp semolina flour
• 1 package shortcrust pastry dough (or homemade dough)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, combine the cooked wheat berries and milk. Simmer over low heat for 10-15 minutes until the wheat is soft and the mixture thickens. Let it cool slightly.
3. In a large mixing bowl, combine the ricotta cheese, sugar, eggs, vanilla extract, cinnamon, nutmeg, and orange blossom water. Mix until smooth and well combined.
4. Stir in the cooled wheat mixture, melted butter, candied orange peel, and semolina flour.
5. Roll out the pastry dough and line a 9-inch pie pan with it.
6. Pour the filling into the prepared crust and smooth the top.
7. If you have extra dough, cut strips to create a lattice pattern over the pie.
8. Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown.
9. Let the pastiera cool completely before slicing.

Pastiera Napoletana is a quintessential Italian Easter dessert with a rich and creamy filling that beautifully balances the sweetness of ricotta, the earthiness of wheat, and the floral notes of orange blossom. Its unique combination of flavors and textures makes it an unforgettable part of the holiday spread. This pie is best enjoyed after it has cooled and rested, allowing the flavors to meld and intensify.

Frittata di Pasqua (Easter Italian Omelette)

Frittata di Pasqua is a savory Italian dish typically served for Easter brunch or as a side dish during the holiday meal. This frittata is packed with seasonal vegetables, herbs, and cheeses, making it a hearty and flavorful addition to any Easter celebration.

Ingredients

• 8 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1/2 cup cooked spinach, squeezed dry
• 1/4 cup cooked peas
• 1 small onion, chopped
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, whisk the eggs together with the Parmesan cheese, ricotta, parsley, basil, salt, and pepper until smooth.
3. Heat the olive oil in an oven-safe skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
4. Add the cooked spinach and peas to the skillet, stirring to combine.
5. Pour the egg mixture over the vegetables, making sure it is evenly distributed.
6. Cook on the stove for 5-6 minutes, until the edges of the frittata start to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is golden and set in the center.
8. Let the frittata cool slightly before slicing and serving.

Frittata di Pasqua is a light yet satisfying dish that celebrates the flavors of spring. The creamy ricotta and Parmesan cheese pair beautifully with the seasonal vegetables, and the fresh herbs bring brightness and freshness to the frittata. This dish is a perfect way to enjoy Easter eggs and seasonal produce in a comforting and savory dish.

Crostata di Frutta (Italian Easter Fruit Tart)

Crostata di Frutta is a colorful and refreshing dessert often made for special occasions like Easter. The buttery pastry crust is filled with rich pastry cream and topped with an array of fresh, vibrant fruits, making it an eye-catching centerpiece for the holiday table.

Ingredients

• 1 package shortcrust pastry dough (or homemade dough)
• 1 1/2 cups milk
• 1/2 cup sugar
• 3 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• Assorted fresh fruit (strawberries, kiwis, blueberries, peaches, etc.)
• 1 tbsp apricot jam (for glaze)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Roll out the shortcrust pastry dough and line a tart pan with it. Prick the bottom of the crust with a fork to prevent it from puffing up.
3. Bake the crust for 15-20 minutes, or until it is golden brown. Let it cool completely.
4. In a saucepan, heat the milk and sugar over medium heat until it begins to simmer.
5. In a separate bowl, whisk together the egg yolks and cornstarch. Gradually pour the hot milk into the egg mixture, whisking constantly.
6. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens into a custard. Remove from heat and stir in the vanilla extract.
7. Let the pastry cream cool slightly, then spread it evenly into the cooled tart crust.
8. Arrange the fresh fruit on top of the pastry cream in a decorative pattern.
9. In a small saucepan, heat the apricot jam until it becomes liquid. Brush it over the fruit to give the tart a glossy finish.
10. Refrigerate the tart for at least 2 hours before serving.

Crostata di Frutta is a light, elegant dessert that brings together the richness of pastry cream and the freshness of seasonal fruits. The sweet, buttery crust complements the creamy filling and the burst of flavor from the fruit, making it a perfect way to celebrate Easter. This tart not only looks stunning but also offers a refreshing, satisfying end to the holiday meal.

Note: More recipes​ are coming soon!