This is a fantastic dessert for a large gathering. Kris Rudolph introduced me to this deliciousness while I was in San Miguel de Allende. Kris, a talented cooking instructor, offers a variety of courses centered on Mexican cuisine (KrisRudolph.com). She also leads food tours in Italy! Suffice it to say, I felt both inspired and in awe of her. How could I have gone this long without knowing about this sponge cake? I’ve taken the liberty to tweak it a bit, but Kris is definitely the inspiration.

Simplicity can be revolutionary, as this dessert demonstrates. Extra Virgin Olive Oil takes the spotlight, celebrated and respected as the high-quality liquid gold it truly is.

With a comforting combination of tart apples and earthy walnuts, this winter dessert is rustic and homey. You can prepare the dough a day in advance and cook the crostata early in the day. Serve with whipped cream if you like, but it’s really not necessary.

This is a very decadent, over-the-top chocolate dessert. Almost a pudding, and more satisfying than a piece of fine candy, a little goes a long way. Standard white, thick-sliced sandwich bread works best. Whipped cream is essential, as it cuts the richness, but you can also gild the lily by serving the bread pudding with caramel sauce.

The rich creaminess of this crowd-pleaser is offset by the acidity of the balsamic and the freshness of the strawberries. This is an ideal dessert for a dinner party as it must be prepared at least a day in advance and can be made up to 3 days ahead.

This classic Italian cake is simple to make, and I prefer it over cheesecake. The extended beating gives it a dreamy texture, and it stays good for a couple of days. The cake is especially delicious when garnished with whipped cream and sliced strawberries, blueberries, or peaches.

Developed for the Molesini Wine Club

Developed for the Molesini Wine Club

Developed for the Molesini Wine Club

From my cookbook