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Tris..Because 3 Desserts Are Better Than One

Posted in Abruzzo, Caro Diario.(dear diary..), Country House Living, cucina, cucina povere, Culinary Art, desserts, entertaining, L'Aquila, La Dolce Vita, Mediterranean Culinary Cruise, recipes, Rome, slow food, the Mediterranean diet, Uncategorized, and upcoming books

copyright 2012 Art of Living, PrimaMedia,Inc/Maria Liberati

A delicious word I learned for  ordering dessert…for when a taste of one just won’t do…’tris’..

A table of 15..dinner in the seaside resort of Pescara..for an evening of local flavors..from the bottles of olive oil produced in the nearby town of Loreto-Aprutino,the bread from a local forno in Pescara, the lentils for the  soup and broccoli rabe grown in towns nearby, the Pecorino cheese (a specialty in Abruzzo and my favorite version of this old world cheese) made in a town in  the National Park of Abruzzo..(Parco Nazionale D’Abruzzo).

But now the crowning glory of the entire meal was about to arrive and the choices presented were a locally made torrone,  a locally made specialty known as Parozzo (chocolate almond cake), and a ricotta pudding made from locally produced ricotta  cheese. … After 5 minutes of major debating..(food is not an easy subject to make any decisions on when in Italy) ‘tris’ everyone exclaimed…’tris’??



Tris’..explained to me..literally means 3 sample sizes of 3 desserts…and tris was the easiest solution to ending the  (what was now becoming) 30 minute decision making need for anyone to make a decision or eliminate one luscious choice over the other…so “tris” it was…

(freshly made ricotta)

Ricotta Pudding

(photo credit:

(from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)

  • 1 lemon peel
  • ½ cup brandy
  • 2 tablespoons candied dried fruit
  • 1 tablespoon butter
  • ½ cup fresh fruit in season

Serves 6.

  • 2 cups ricotta cheese
  • 2 tablespoons flour
  • 5 eggs
  • Pinch of cinnamon
  • ¹⁄³ cup powdered sugar

Preheat oven to 325 degrees. Pass the ricotta cheese through a sieve to get a creamy texture. In a bowl, place the ricotta, 1 tablespoon flour, 2 whole eggs and 3 egg yolks (save egg whites for later use), pinch of cinnamon, powdered sugar, lemon peel, candied dried fruit, and brandy. Blend all together.

In a separate bowl, whip the egg whites until peaks form. Fold gently into the ricotta mixture. Butter a glass baking pan, dust with remaining flour, and place in mixture. Bake for 30 minutes or until firm.

When finished, remove from oven and let cool. When cool, take out of pan and place in serving dish. Serve with sliced fresh fruit on top.

For more great recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions here or in ebook version exclusively at Kindle



*May 3, 2012-Join me in Italy for a Luxury Cruise throughout the Mediterranean. GO here for more info

*March 24th see you in Charlottesville Virginia for the Festival of the Book-book signings and Cooking demos..Stay tuned for more info or email: for exact schedule of events. The Basic Art of Italian Cooking: DaVinci Style will be a featured book

davinci Front Cover final 2

One Comment

  1. Anonymous

    A big thank you for the blog publish. Really Great.

    May 14, 2013

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