Desserts Easy No-Bake Peach Cake (San Sperate)
A no-bake peach cake made with San Sperate peaches, a biscuit crumb base, and a cream cheese filling set with gelatin. A Sardinian summer dessert.
Browse 24 desserts recipes from Mediterranean Joy, with Sardinian and Mediterranean home-cooking ideas and whole-food inspiration.
24 recipes
Desserts Easy A no-bake peach cake made with San Sperate peaches, a biscuit crumb base, and a cream cheese filling set with gelatin. A Sardinian summer dessert.
Desserts Medium Baked chiacchiere with lemon zest, a little abbardente, and powdered sugar for a lighter Carnival pastry.
Desserts Medium Small fried Carnival dough bites with lemon zest, white wine, and a soft center under powdered sugar.
Desserts Medium Thin Sardinian almond brittle made with toasted almonds, caramelized sugar, lemon, and a clean crisp snap.
Desserts Medium Sardinian Christmas bread sweetened with cooked grape must, raisins, walnuts, almonds, cinnamon, and sugar strands.
Desserts Advanced Light Sardinian festival pastries made with flour, lard, eggs, lemon, and a thin orange-flower sugar glaze.
Desserts Medium Sardinian-style mini cheesecakes layered with Savoiardi di Fonni, sheep's ricotta cream, and a mirto gel.
Desserts Medium Sardinian milk flan made with whole milk, eggs, sugar, lemon peel, and a light caramel, baked gently in a water bath.
Desserts Medium Fried Sardinian sweet ravioli filled with fresh goat cheese, sugar, and lemon zest in a semolina-lard dough.
Desserts Medium Soft Sardinian ladyfingers made with eggs, sugar, flour, lemon zest, salt, and powdered sugar.
Desserts Medium Sardinian glazed almond sweets made with almond flour, sugar, and lemon zest, coated in a thick sugar glaze. A traditional celebration sweet.
Desserts Advanced Thin semolina pastries filled with cooked saba, chopped almonds, and orange zest in the Ittiri style.
Desserts Medium Amaretti sardi are Sardinian almond cookies with lemon zest, a crackled sugar top, and a dense center that stays soft after baking.
Desserts Advanced Long spiral Sardinian zeppole made from a loose semolina batter scented with citrus, saffron, and Filu e Ferru, then fried and sugared.
Desserts Advanced Cuddureddi and lolli in vino cotto, a Sardinian dessert of almond-filled pastry, plain dough pieces, and reduced grape must.
Desserts Medium Traditional Sardinian baked ricotta pastries with saffron and citrus zest. A classic festival dessert.
Desserts Medium Frati fritti recipe for soft Sardinian fried doughnuts with lemon, vanilla, yeast dough, and sugar coating.
Desserts Easy Warm baked fruit with plain Greek yogurt, honey, toasted nuts, and lemon zest for a simple Mediterranean dessert or breakfast.
Desserts Easy Moist, fragrant cake made with olive oil and fresh citrus. Mediterranean baking at its best—simple, elegant, and not too sweet.
Desserts Easy Simple Sardinian almond meringues made with ground almonds, sugar, and whipped egg whites. Crisp outside, chewy inside, with no flour.
Desserts Advanced Traditional Sardinian sebadas made with semolina pastry, fresh sheep's cheese scented with lemon, and warm honey.
Desserts Advanced Semolina pastry filled with sapa and orange peel, baked until pale gold. A Barbagia festival sweet from Dorgali.
Desserts Medium Diamond-shaped Sardinian biscuits from Ittiri made with strutto, sultanas, and toasted almonds, finished with a crisp meringue glaze and sugar strands.
Desserts Medium Traditional Sardinian diamond-shaped pastries loaded with raisins, almonds, walnuts, and pine nuts, glazed with lemon icing and topped with coloured sprinkles.