FROM biscotti to panna cotta and, of course, not forgetting gelato, Italy’s desserts are as rich and delicious as the main courses that have made it a culinary world leader. Every barra di caffe and pasticceria the country over is packed with a tempting array of mouth watering “dolci” guaranteed to please any palate.

Why not try to recreate the sweet taste of Italy at home with these classic Italian treats?

This Chocolate and Vanilla Semifreddo is the Italian version of parfait. If you’re short on time on the day of a dinner party, it can be made well in advance and left in the freezer, but be aware that it does contain uncooked eggs. We serve this with poached fruits like blueberries, raspberries and strawberries.

To serve six, take 100g (3.5oz) amoretti biscuits, a splash of Amaretto liqueur, 100g (3.5oz) good quality dark chocolate (at least 70% cocoa solids), 4 eggs, separated, 100g (3.5oz) castor sugar, 500ml (17 fl oz) whipping cream and the seeds of 1 vanilla pod.

Line the base and sides of a 1 litre plastic container with a large piece of cling film, making sure there are no gaps in it.

Crush the amaretti biscuits and mix in a generous splash of the liqueur. Spoon this mixture evenly over the base of your container and place in the freezer.

Break up the chocolate and place in a bowl set over a pan of simmering water. Stir the chocolate gently until melted, before removing from the heat and leaving to cool a little.

Using an electric whisk, beat the egg yolks and sugar together until they pale and thicken. In a separate bowl, beat the egg whites to form stiff peaks, then fold into the egg yolk mix.

Divide this mixture evenly between two bowls. Add the melted chocolate to one bowl and mix well. Lightly whip the cream and fold it into the other bowl with a touch more liqueur and the vanilla seeds.

Remove the container from the freezer and pour in the chocolate mixture, tapping gently to level. Then pour the vanilla mixture on top, tapping again. Cover the container with cling film and freeze for at least 12 hours before serving.

Our version of Tiramisu is rich and aromatic but, as with any dinner party favourite, everyone has their own way of making it. Whatever your recipe, make sure you use strong, good quality coffee. We also use brandy rather than a coffee liqueur.

To serve six, take four eggs, separated, 75g (3oz) castor sugar, 100g (3.5oz) mascarpone, the seeds of one vanilla pod, 200ml (6.5 fl oz) of good quality espresso coffee, 50ml (1.5 fl oz) of brandy, 12 sponge fingers and a piece of good quality chocolate.

Cream the egg yolks and sugar together until they thicken and pale, add the mascarpone and vanilla seeds and mix well.

In a separate bowl, whisk the egg whites until they form stiff peaks, then fold them into the mascarpone mixture.

Mix the coffee and the brandy together. Dip the sponge fingers into the mixture and use them to line the base of a serving dish or six glasses. Spoon the mascarpone mix over the sponge and refrigerate for at least eight hours. This will allow all the flavours to develop. Before serving sprinkle with some finely grated chocolate.

From Reggio to Milano, there’s only one word for these desserts . . . bellissimo!

* Sheila Benson and Sean Millar are at The Side Door, 29a Hope Street, Liverpool. Tel: 0151 707 7888.