Pastryscoop

The Italian version of the French sabayon.

A small, sweet, seedless grape generally dried to make currants. Clusters of fresh Zantes are sometimes used as dessert garnishes.

The outermost layer of citrus fruit skins which contain the fruit’s aromatic oils. Only the colored layer is considered zest, not the white pith. It is added to desserts and pastries for flavor.

A dome-shaped Italian dessert made by lining a bowl with liquer-soaked cake slices, filling the center with whipped cream and chopped nuts or chocolate, then sealing the top with additional pieces of cake. It is served chilled and unmolded.

A slightly sweet German bread that is partially baked then sliced and baked again until it achieves it characteristic dry, crispy texture.