Mascarpone

Creamy mascarpone cheese and pureed roasted pumpkin are blended with just a delicious touch of cinnamon to make an interesting sauce for the fettuccine starter. Uncork a Dolcetto.

For added color in this luscious custard dessert, the chef outlines the plate with sauce of pureed raspberries.

These are also a lovely brunch dish. Buying prepared crepes (available in the produce section of some supermarkets) can save time.

Newly opened this year, the upscale but unfussy Maestro is a modern Italian restaurant at The Ritz-Carlton, Tysons Corner outside Washington, D.C. The open kitchen is the focal point of the room, but it doesn't have to be the center of attention — the cooks talk to one another through headsets, keeping the noise level down. The dining room's large windows offer a view of the nearby capital. An elegant rendition of tiramisù is the restaurant's signature dessert. Gelatin helps the creamy mascarpone filling set, making this classic dessert easy to cut and beautiful to serve. We've simplified the restaurant's recipe for home cooks.

Pears are eaten widely in this part of the country, and Campari-based aperitivi begin many meals. Here the herb-based drink shows up after supper, adding its festive color and distinctive flavor to an easy-to-make pear dessert topped with a sauce incorporating Italy's famous mascarpone cheese. The pears are even better when accompanied by glasses of the Italian dessert wine Malvasia delle Lipari.

Dulce de leche is a soft milk-caramel confection that is yet again one of the year's top flavors. If you don't have time to make the sauce, look for it with the ice cream toppings at the market. Note that the baked cheesecake must be chilled overnight before serving.

Sweetened mascarpone cheese is a rich counterpoint to the refreshing grapes.

"During parents' weekend at Bowdoin College here in Brunswick, a group of us went to Rachel's Wood Grill, a restaurant in nearby Portland," says Jennifer Buechner of Brunswick, Maine. "Dinner was great, but the tiramisù we had for dessert was out of this world. I'd love to serve it for a graduation dinner." A perfect do-ahead dessert for a party.

Mascarpone cheese, with its slightly tart flavor, gets a sweet boost from honey. If you can't find mascarpone, top this with honey-sweetened sour cream or crème fraîche.

Celery root gives the potatoes an intriguing new taste; mascarpone cheese provides the ultimate in creaminess.

Most people think these Sicilian treats are available only in Italian bakeries. But here's delectable-and easy-proof that you can them at home. We've exchanged the usual addition of candied fruit for the more contemporary one of bittersweet chocolate and apricot preserves. Look for the cannoli shells at Italian markets.

You'll need a pastry bag fitted with a 1/4-inch star tip to create the decorative rosettes. Begin making this cake two days before you plan to serve it.

This lovely dessert must be chilled at least two hours (or up to one day) before serving.

Two of our all-time favorite desserts, now in one new classic.

Caramelized bananas in a boozy, butterscotch-y sauce served over creamy mascarpone makes for a delicious dessert paying homage to a classic.

Like a fine cappuccino, but make it pie. The big bonus here is the buttery oatmeal cookie crust—which requires zero pie weights during prebake.