Italian Fruit Desserts that are Droolworthy

A cup of coffee on a table

From pumpkin-gingersnap tiramisù to creamy rose panna cotta, Italian desserts can give a lovely sweetness to the end of your meal. Here are some of our favorite Italian desserts.

Goat Milk–and–Corn Panna Cotta with Blackberries

A plate of food on a table


  • 5 ears of corn, preferably white, shucked
  • 1 cup whole goat milk
  • 1 cup heavy cream
  • 1/4 cup honey
  • 1 teaspoon vanilla bean paste
  • 3 thyme sprigs, plus 1 teaspoon thyme leaves
  • Kosher salt
  • 1 envelope unflavored gelatin (2 1/4 teaspoons)
  • Nonstick cooking spray
  • 1 pint blackberries, halved
  • 2 tablespoons sugar
  • 1/4 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
  • Caramel corn, for garnish


  • Cut the kernels off the corncobs and transfer to a blender; reserve 3 of the cobs. Puree the kernels until smooth, 1 to 2 minutes. Strain the puree through a fine sieve set over a medium bowl, pressing on the solids; discard the solids. You should have about 1 cup of corn juice.
  • In a medium saucepan, whisk the corn juice with the goat milk, heavy cream, honey, vanilla bean paste, thyme sprigs and 1/4 teaspoon of salt. Add the reserved corncobs and bring to a simmer over low heat. Remove from the heat and let steep for 10 minutes, then discard the corncobs and strain the panna cotta base through a fine sieve set over a medium bowl.
  • In a small bowl, sprinkle the gelatin over 3 tablespoons of water and let stand until softened, about 3 minutes. Whisk the gelatin mixture into the strained panna cotta base until dissolved, then strain again through a fine sieve set over a large measuring cup with a spout.
  • Lightly grease six 6-ounce ramekins with nonstick spray and set them on a rimmed baking sheet. Fill the ramekins with the panna cotta base, cover and refrigerate until set, at least 4 hours or overnight.
  • In a medium bowl, toss the blackberries with the sugar, lemon zest and juice, the thyme leaves and a pinch of salt. Let stand until juicy, about 1 hour.
  • Run a knife around the panna cottas and invert onto plates. Top with the blackberries and caramel corn; serve immediately.

Strawberry Gelato

A piece of cake on a plate


  • 2 tablespoons cornstarch
  • 3 cups half-and-half (divided)
  • 1 ⅓ cups granulated sugar
  • 2 pounds fresh strawberries (about 8 cups hulled and quartered)


  • Whisk together cornstarch and 1/4 cup half-and-half in a small bowl to make a slurry.
  • Combine sugar and remaining 2 3/4 cups half-and-half in a medium saucepan; bring to a simmer over medium. Remove from heat; gradually whisk in slurry. Return pan to medium, and cook, stirring, until mixture comes to a boil and thickens slightly, 8 to 10 minutes. Pour mixture into a heatproof bowl. Cool completely in an ice bath, about 25 minutes.
  • Meanwhile, use a potato masher to mash strawberries in a large bowl until crushed and juicy to yield about 3 cups strawberry puree. Stir strawberry puree into cooled half-and-half mixture. Cover and refrigerate until well chilled, at least 2 hours.
  • Pour half of chilled strawberry mixture into the freezer bowl of a 1 1/2-quart electric ice cream maker, and proceed according to manufacturer’s instructions.
  • Transfer gelato to a freezer-safe container; press a sheet of parchment paper directly on surface, and seal with an airtight lid. Place in freezer. Repeat procedure with remaining chilled strawberry mixture. Freeze gelato at least 8 hours or overnight.

These two are amazing Italian fresh fruit desserts.

Subscribe to our monthly Newsletter
Subscribe to our monthly Newsletter