Suitable dessert for pasta?

Question

why will be a suitable dessert for pasta and why chosen ?

Answer 1

zabignole

Answer 2

Ok, so not all of us like tiramisu all that much! You didn't say what kind of pasta you were considering making, and some dishes are pretty light and can handle a richer dessert. The rule of thumb, though, is the heavier and richer the meal, the lighter the dessert. If you are having a lighter pasta, such as Pesto, or Ravioli in Marinara, then you can get away with something a bit heavier and richer. Here are some of my favorites that I serve with pasta:

1. Vanilla Ice cream with Kahlua poured over it and thin sugar wafers.
2. A dessert parfait made of eagle brand milk, 1/4 cup lemon juice, 1 tsp vanilla, 1 tsp almond extract, 1 container of whipping cream. Add extracts to whipped cream and beat until peaks form. Add lemon juice to Eagle brand milk and stir until thickened. Add cream to milk mixture and fold. In your parfaits, place custard mixture, 2 T raspberry pie filling, and repeat until you have pie filling. Top with additional whipped cream and chocolate shavings if desired.
3. Angel Food Cake with Fresh Strawberries and Chocolate Syrup

Actually, the list goes on, but these are my guest's favorites.

Answer 3

Gelato. It's Italian so it goes with the theme - and you can just pick it up at a Gelato storefront or Italian Market - so you won't have to prepare it.

If you WANT to prepare something - then tiramasu is very yummy (but expensive you make because it requires a couple of types of liquor that you probably don't have in your bar or cupboard.

You could also do Canollies. Also Italian - and not quite as time consuming as the tiramasu.

And if you are planning to eat a lot of pasta - and won't have room for much more - just do something light - like fresh strawberries with a dallop of whipped cream.

Hope you have a fabulous meal!

Answer 4

Any sort of fruit sorbet or a severe high quality sort of fruit the two undeniable or in an exciting salad. Pasta is almost heavy and whilst Tiramisu is an impressive dessert and suits right into the Italian topic, that's prosperous besides and heavily isn't favored as much because it is going to after a heavy meal. have faith me, I served it after a very Italian dinner social gathering(even the vinegar in the French dressing grow to be Italian balsamico), besides the shown fact that it did no longer go over besides as i might was hoping, regardless of the undeniable fact that it grow to be scrumptious. shop it mild. finding on what sort of pasta you're serving you ought to p.c.. any sort of berry sorbet with some berries on the area and an ornamental berry puree swirl or a lemon sorbet with raspberry sauce. seems severe high quality, is hassle-free and could no longer kill the economic corporation.

Answer 5

Something like a chocolate mousse or tiramisu sounds good with pasta.

Answer 6

Tiramisu.

Answer 7

i would have to choose something not 2 filling depending on what sauce you have with the pasta!
um.. here are some ideas

choc cups filled with mousse
fruit flan
mini cheesecake

Answer 8

Any type of cheesecake would definitely suit me or ever a good tiramisu.

Answer 9

This is a no-frills, basic Tiramisu that is simple to make. It uses poundcake instead of ladyfingers, and calls for a simple sugar syrup that's easy to make. Makes 6 servings.

Ingredients

POUNDCAKE, 3 oz. (about half of a 6 ounce of package), cut into 1/2-inch cubes
MASCARPONE CHEESE, 4 ounces
HEAVY CREAM, 3/4 cups
EGGS, 1
SUGAR, 1/2 cup + 1/8 cup, divided
UNFLAVORED GELATIN, 1/2 envelope
KAHLUA or AMARETTO, 4 tablespoons
VANILLA, 1/4 teaspoon
UNSWEETENED COCOA POWDER (optional)
SWEETENED WHIPPED CREAM (optional)
SHAVED CHOCOLATE for decorating
Directions

Divide cake pieces evenly among 6 1/2-cup capacity custard cups; set aside.
In bowl with mixer at high speed beat cheese with heavy cream until mixture falls from spatula in thick ribbon, about 1 minute; set aside.
In another bowl with mixer at high speed beat eggs until fluffy, 6-8 minutes.
Meanwhile, in pot over high heat, combine 1/2 cup sugar with 1/8 cup water; bring to a boil.
Cook until sugar dissolves and temperature reaches 250 degrees Fahrenheit on candy thermometer.
Gradually beat the boiling sugar syrup into beaten eggs.
Continue beating until slightly cooled, about 3 minutes. Transfer to a large bowl; set aside.
In a small bowl, combine 2 tablespoons of water with gelatin; let stand 5 minutes.
In a small pot over high heat, combine 1/4 cup water with remaining sugar; bring to a boil.
Cook until sugar dissolves, 3-4 minutes.
Remove from heat; stir in liqueur, vanilla and reserved gelatin until gelatin dissolves.
Fold 3/4 of the liqueur mixture into the egg mixture; fold in the cheese mixture.
Drizzle the remaining liqueur mixture over the cake in thecustard cups, dividing the cheese mixture evenly among the cups.
Refrigerate until firm, at least 1 hour.
Garnish each with sprinkling of cocoa, whipped cream and chocolate shavings, if desired.

Answer 10

spumoni ice cream
it goes well with pasta and its italian.

Answer 11

spunomi icecream....i think thats how its spelled but i heard its good after italian food