Puddings and Desserts Archives - Babbi

Caramelized Fig and Cinnamon Frozen Yogurt

Ilaria Tambani — Wed, 12 Nov 2025 16:53:32 +0000

In a bowl, combine milk, Greek yogurt, cinnamon, and vanilla extract. Whisk until smooth.
Pour the mixture into ice cube molds and freeze for at least 8 hours. Toast the hazelnuts and set aside.

Once the yogurt cubes are completely frozen, place them in a blender, add 30 g of Babbi Cremadelizia Caramelized Fig Spread, and blend in short pulses until you obtain a creamy texture (avoid blending too long or the mixture will melt).
Cut the remaining 30 g of caramelized figs into small cubes, add them to the yogurt cream, and stir gently with a spoon.

Using an ice cream scoop or a spoon, form small balls of frozen yogurt and serve them in bowls or dessert cups.
Sprinkle with chopped toasted hazelnuts, dust with cinnamon, garnish with fresh mint leaves, and enjoy.

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Chocolate Fondant with Soft Pistachio Heart

Ilaria Tambani — Fri, 07 Nov 2025 16:55:05 +0000

Fill a small silicone mold with Babbi Pistachio Spread and place it in the freezer for about an hour — this will keep the heart creamy during baking.

In a saucepan, melt the butter and chopped chocolate with a splash of water over low heat, stirring gently.
Remove from heat and add sugar, sifted flour, vanilla powder, and salt.
Mix well with a whisk, then add the egg lightly beaten with a fork. Stir until smooth.

Grease and flour three small ramekins. Pour in a layer of chocolate batter, place a frozen pistachio “heart” in the center, and cover with more chocolate mixture.
Bake in a preheated oven at 220°C for 8–10 minutes.
Decorate with berries, whipped cream, and a dusting of icing sugar before serving.

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Tiramisù with Pistachio Cream

Ilaria Tambani — Fri, 07 Mar 2025 12:09:21 +0000

The ultimate spoon dessert with a special touch of indulgence: Cremadelizia Babbi Pistachio is the extra ingredient that makes this dessert simply irresistible!
With the authentic taste of pistachio, vegan and gluten-free, just like the entire Cremadelizia range.

Prepare the coffee, pour it into a deep dish, and let it cool.
In a bowl, beat the mascarpone with the sugar using an electric mixer.
Dip the ladyfingers into the coffee and place them at the bottom of the jar.
Cover with a layer of mascarpone cream.
Next, add 2 teaspoons of Cremadelizia Pistachio.
Repeat the layering process, finishing with pistachio cream.
Let it rest in the fridge for 1 hour before serving.

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Pistachio Cream and Ricotta Tiramisu

Ilaria Tambani — Thu, 10 Jun 2021 13:10:48 +0000

To make the ricotta creamy, sieve it in a large colander. Also add the Cremadelizia Pistacchio Babbi and mix until creamy and homogeneous. Taste the mixture and – if necessary – add sugar.
Put the almond milk in a bowl and lightly soak the ladyfingers previously cut to the same width as your serving ramekin/glass.
Put a teaspoon of cream on the bottom, the first layer of ladyfingers, a nice spoonful of ricotta and pistachio cream, chocolate chips and continue in this order to complete the various layers.
Cover the ramekins with lids or cling film and leave in the fridge for about 3 hours.
Serve the tiramisu adding pistachio granules to the surface of the dessert.

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Tiramisu with Hazelnut and Pistachio Cremadelizia

Ilaria Tambani — Wed, 10 Jun 2020 12:18:41 +0000

For hazelnut tiramisu:

Make 3 cups of coffee. Lightly sweeten the coffee and let it cool.
Meanwhile, stir the mascarpone with the sugar and milk. Soak the ladyfingers biscuits in the coffee and place them in an ovenproof dish or glass (if it is a single portion).
Pour the Cremadelizia Hazelnut , the mascarpone cream and finish with further hazelnut cream and toasted hazelnuts!

For pistachio tiramisu:

Mix milk and limoncello and soak the ladyfingers biscuits.
Prepare the mascarpone cream by mixing the mascarpone sugar and milk.
Place the ladyfingers in the baking dish.
Sprinkle Cremadelizia Pistachio and mascarpone cream, finish with additional pistachio cream and pistachio grains.

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White Cioccodelizia Tiramisu

Ilaria Tambani — Fri, 03 Apr 2020 10:24:17 +0000

First prepare a syrup with water and sugar. Then add the barley and the cinnamon. Bring to the boil and simmer for one minute. In a bowl beat the egg with the electric whisk, then pour in the syrup. Let cool and add the robiola cheese.
Separately prepare the chocolate flakes.
In a pot prepare a hot chocolate with White Chocolate Cioccodelizia , milk and cognac. Stir until it becomes creamy.
Now soak the ladyfingers biscuits in white chocolate, sprinkle with the robiola cream and chocolate flakes, then make another layer and finish with dark chocolate flakes and a sprinkling of bitter cocoa.
Store in the fridge for a few hours.

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Ricotta and pistachio mousse

Ilaria Tambani — Tue, 31 Mar 2020 08:24:23 +0000

Leave the ricotta cheese to drain in a narrow mesh strainer placed over a bowl and in the fridge for 1 hour, or even overnight if you wish. Add the icing sugar and mix everything with a spatula or spoon.
Separately whip the cream to firm peaks. Add the cream in two times to the ricotta and sugar mixture, mix gently with the spatula making a circular movement from top to bottom, in order not to disassemble the cream.
Place the ricotta in the fridge to rest for 20-30 minutes.
Top with Cremadelizia pistacchio Babbi and chopped pistachios and serve.

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Sponge cake with raspberries, strawberries and hazelnut Cremadelizia

Ilaria Tambani — Tue, 24 Mar 2020 09:08:07 +0000

In a planetary mixer, pour the eggs, flour, sugar and half a sachet of yeast. Knead until it becomes a clear and homogeneous compound. Spread it on a baking sheet lined with parchment paper and bake at 180 degrees for 35 minutes.
With a pastry cutter form sponge cake disks and put the first into the glass. Let’s bathe with limoncello, spread the Babbi Cremadelizia Hazelnut then a layer of raspberries or strawberries. Put another sponge cake disk, bathe with limoncello, hazelnut spread, strawberries or raspberries.

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Panna cotta with Caramelized Figs

Ilaria Tambani — Tue, 11 Feb 2020 10:01:23 +0000

Soak the isinglass in cold water.
Pour the cream, milk and sugar into a saucepan. Add the vanilla bean. Bring on a moderate heat for about 15 minutes, heating the mixture without boiling it.
Remove the vanilla bean, add the well squeezed isinglass and stir until it has completely melted.
Pour the mixture into little jars and leave to cool, then place in the fridge, preferably overnight.
Shortly before serving the dessert, decorate the panna cotta with Cremadelizia ai fichi caramellati (caramelized fig spread).

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Mousse with Cremadelizia Caramelized Figs Babbi

Ilaria Tambani — Thu, 06 Dec 2018 14:53:53 +0000

Spray non-stick cooking spray on the pans: this will allow easy removal of the cookies from the pan.
Line the sides of the silicone moulds with the cat’s tongue biscuits.
Place the gelatine sheet in a bowl of cold water to soften.
Pour the cream and icing sugar into a bowl. Use an electric whisk to whip the cream until stiff. Add the yoghurt and gently fold from the bottom to the top using a wooden spoon. Add the crushed pecan nuts.
Squeeze out the gelatine and warm up in a saucepan until it has dissolved.
Pour the melted gelatine into the cream and Cremadelizia Fichi Caramellati Babbi and mix gently.
Spoon the mixture into a piping bag. Pipe the cream into the cat’s tongue moulds. Refrigerate the moulds and allow to set for 2 hours in the fridge.
Gently remove the moulds and decorate with redcurrant, mint and pecans just before serving the mousse.

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