Marsala

Can be prepared in 45 minutes or less.

This dessert had its heyday on American menus about 15 years ago, and it turns up a little less frequently these days. The popularity of tiramisu never wavered in Rome, however, where it continues to be served at dinner parties and restaurants.

Zabaglione, the Italian custard made of egg yolks, Marsala and sugar, is used as a frozen filling for a crunchy macaroon crust.

This delicate cake can be prepared a day before serving. Try this easy orange sauce over ice cream, too.

This hearty winter entrée can be prepared several days ahead. Veal brisket is the boned veal breast. If you don't have a roasting pan large enough to hold both briskets, divide the ingredients in half and bake in two pans. If the veal is difficult to find, substitute one 5-pound flat-cut beef brisket and roast until tender, about 3 1/2 hours. Leftovers freeze well and make great sandwiches.

This recipe can be prepared in 45 minutes or less. This foamy custard is a traditional Italian dessert. Delicious with no accompaniment at all, it's even better spooned over fresh fruit or served with biscotti. Be sure to have anything else you plan to serve with the zabaglione ready to go, as it really is best eaten just seconds off the stove.

A purchased cake mix (spiked with Marsala for added zip) makes this elegant dessert a snap to prepare. For extra ease, you can assemble it the day before serving.

Sicily, Italy In Sicily, gelato usually doesn't contain any cream or eggs. The coffee and chocolate-almond flavors here are true to tradition; the zabaglione is enriched with eggs.

Filled with raisins and brown sugar and baked in Marsala and cider, these apples make a warming ending to the meal. Accompany them with vanilla ice cream and some purchased almond biscotti.

In this recipe, the delicious taste of risotto is blended with the crispiness and convenience of griddlecakes. They can be reheated in a very hot oven at the last minute.

These parfaits (or budini — Italian for "puddings") of ultra-creamy mascarpone layered with Marsala-soaked strawberries perfectly illustrate the way of dessert in Italy: utterly simple, not too sweet, and delicious.