Under the Tuscan Sun Desserts

I wrote down a few dessert recipes from the book Under the Tuscan Sun so I’d always have them close at hand—and maybe some of you will enjoy them too. Simple, rustic, and full of warmth, these sweet recipes carry the spirit of Tuscany in every bite.

Lemon Cake

Ingredients:

• 1 cup unsalted butter, softened (2 sticks)
• 2 cups granulated sugar
• 3 large eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• Pinch of salt
• 1 cup buttermilk or heavy cream
• 3 tablespoons fresh lemon juice
• Zest of 1 lemon

For the Glaze:

• 4 tablespoons soft butter
• 1½ cups powdered sugar
• 3 tablespoons fresh lemon juice
• Lemon peel curls, for garnish (optional)

Instructions:

1. Preheat the oven to 300°F (150°C). Grease and flour a loaf or bundt pan.
2. Cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, combine flour, baking powder, and salt.
5. Add the dry ingredients to the creamed mixture, alternating with buttermilk or cream. Stir in lemon juice and zest.
6. Pour into prepared pan and bake for 50 minutes, or until a toothpick comes out clean.
7. For the glaze, mix butter, powdered sugar, and lemon juice until smooth. Spread over the cooled cake and garnish with lemon curls if desired.

Pears in Mascarpone Custard

Ingredients:

• 6 medium pears (or peaches/apples), peeled and sliced
• 1 teaspoon sugar (for sprinkling)
• 4 tablespoons unsalted butter
• 8 tablespoons granulated sugar
• 1 large egg
• 6 tablespoons mascarpone cheese
• 2 tablespoons all-purpose flour

Instructions:

1. Preheat oven to 350°F (180°C). Butter a baking dish and arrange sliced fruit in the dish.
2. Sprinkle fruit lightly with sugar.
3. In a bowl, cream the butter with sugar. Beat in the egg.
4. Add mascarpone and flour, mixing until smooth.
5. Pour the custard mixture evenly over the fruit.
6. Bake for about 20 minutes, until golden and set.

Peach Mascarpone Galette

Ingredients:

• Pie dough (store-bought or homemade), enough for 1 crust
• 4–5 ripe peaches, sliced
• 1 cup mascarpone cheese
• 4 tablespoons granulated sugar
• 4 tablespoons toasted, chopped almonds

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out pie dough slightly larger than your baking dish or skillet.
3. In a bowl, mix mascarpone, sugar, and almonds.
4. Gently fold peaches into the mascarpone mixture.
5. Place dough in the pan, spoon the filling in the center, and fold the edges over the filling, leaving a 4-inch opening on top.
6. Bake for 20–25 minutes or until the crust is golden brown and the filling is bubbly.