Italian cakes

Tiramisu is an Italian dessert made with coffee-soaked ladyfingers () covered with a cream of egg yolks, sugar, mascarpone, and cocoa powder. The dessert originated in northeastern Italy, and modern versions were popularized in restaurants from the late 1960s onward. Since then, tiramisu has become one of the most internationally recognised Italian desserts and has inspired many variations in home and professional cooking. The name comes from the Italian , meaning 'pick me up' or 'cheer me up'.

type of cake

dessert

Cassata ( ) or '''''' (; ) is an Italian cake originating in the Sicily region. It is typically composed of a round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit (a filling also used with cannoli). It has a shell of marzipan, pink and green colored icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts.

thumb|Madeleines A génoise (, , ; usually spelled genoise in English), also known as Genoese cake or Genovese cake, is a French sponge cake named after the city of Genoa and associated with French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.

Italian chocolate and walnut cake

dessert of Italian cuisine

A buccellato () is a Sicilian circular cake made from pastry dough filled with figs and nuts. In Sicily, it is traditionally associated with Christmas.

Castagnaccio is an Italian chestnut flour cake. It is a typically autumnal dessert, made by a dough of chestnut, water, olive oil, pine nuts, and raisins, and baked. Local variations may include other ingredients, such as rosemary, orange rind, fennel seeds, and other dried fruit. There are also variations on the thickness of the cake, and specific names are sometimes used locally to refer to such variations. For example, in Livorno, a castagnaccio 3 centimeters thick is called toppone.

Pastiera (; ) or pastiera napoletana is a type of Neapolitan tart made with cooked wheat, eggs and ricotta cheese, and flavored with orange flower water. It is usually eaten at Easter.

traditional pastry from Catania, Italy

Panpepato or pampepato () is a round, sweet cake typical of the province of Ferrara, Siena, the south Umbria and north of Lazio. It is a type of panforte. Dating to the medieval era, it is often consumed on special occasions.

dense cake made from an aerated chocolate custard

fruit cake from Genoa, Italy

Traditional Sammarinese cake

seven-veil cake

thumb|A falculella Falculelle (singular: falculella) are a typical dessert of the Corsican cuisine.

Parrozzo () or panrozzo () is a cake from the Abruzzo region of Italy. It is traditionally served as a Christmas dessert, but may also be enjoyed year round.

cake

cake made from stale bread soaked in milk

Berlingozzo is a typical Carnival cake of Lamporecchio, a comune (municipality) in the province of Pistoia, Italy. The name derives from berlingaccio, an Italian term that indicated Fat Thursday.

Italian cake

Italian pastry pie

historical cake designed in Ivrea, Italy

Italian cake