THIS week we indulge our sweet tooth with two mouth-watering and rich desserts typical of Italian cuisine, pannacotta and a delicious orange and ricotta tart.

The perfect Pannacotta should be silky smooth and really wobbly!

This recipe for Armagnac and Prune Pannacotta makes eight. You will need 140g light Muscovado sugar; 8 tbsp Armagnac; 80g ready to eat prunes; four gelatine leaves; 750ml single cream; 200ml full fat milk; seeds from one vanilla pod; one cinnamon stick, broken in half.

Start by preparing the prunes. Dissolve 70g of sugar in 4 tbsp Armagnac over a very gentle heat and add the prunes. Set aside. The prunes can be chilled for up to three days, but be sure to serve them at room temperature. To make the pannacotta , begin by soaking the gelatine leaves in just enough water to cover. In a saucepan bring the cream, milk, the rest of the Armagnac, vanilla pod, the rest of the sugar and cinnamon stick to the boil. Remove from the heat and stir in the gelatine leaves (rinsed of water), then set aside for 10 minutes to infuse. Stir well and pour mixture through a fine sieve into a large pouring jug.

Divide the mixture between eight small moulds or cups and chill for at least four hours, or up to 48 hours. When ready to serve, dip the outsides of the moulds into hot water before turning them out on serving plates. Place the prunes alongside and spoon over some of their infusing syrup.

Ricotta Tart with Chocolate Crust is a wonderful dessert typical of southern Italy.

Use the best and juiciest oranges and make sure they are ripe. These quantities serve eight to 10 people.

You will need 100g unsalted butter, softened; 85g caster sugar; 150g plain flour; 30g cocoa powder; one egg, beaten. For the filling, use three eggs, beaten; 140g caster sugar; one heaped teaspoon finely grated orange rind; 750g smooth ricotta cheese; one tablespoon lemon juice; two tablespoons orange juice.

To prepare the pastry base, mix together butter and sugar in a food processor until thick, pale and creamy. Sift in the flour and cocoa and then beat in the egg to make it soft.

Scrape it onto plastic wrap, flatten into a disc and wrap up. Refrigerate for about an hour or more.

Preheat your oven to 180°C / Gas 4. Roll out the pastry on a lightly floured work surface until large enough to line a 24cm / 9½-inch loose- bottomed tart tin. Line the pastry with baking paper and baking beans or uncooked rice and bake for about 20 minutes. Remove the paper and beans and bake for a further five minutes to slightly dry the base.

For the filling, whisk together the eggs and sugar until thick and creamy. Whisk in the orange rind and ricotta until smooth. Whisk in the lemon and orange juice and scrape into the case. Bake for about 30 – 40 minutes, or until the top seems set and is lightly golden. Allow to cool before cutting into portions. It is particularly delicious served just slightly warm with vanilla ice cream.