Traditional Italian desserts

Can you name the Traditional Italian desserts?

DescriptionDessertIt dates back to...
Pudding made by mixing cream, milk and sugar with isinglass (or egg yolk) then left to cool down. Usually served with berries sauce, caramel or chocolate.The beginning of the 20th century.
Pastry little balls fried in oil (or lard) covered with hot honey and decorated with candied fruit and coloured sprinkles. On Christmas day.Around 1830.
Baked pastry leavened with brewer's yeast. You can also find it divided in two and filled with chocolate or cream. Another version presents bergamot essence.Around 1830.
Tube-shaped pastry fried in lard, filled with sheep's milk ricotta, decorated with candied fruit or chocolate chips, and sprinkled with icing sugar. Originally on Mardi Gras.Around 70 B.C.
Cylinder-based and dome-shaped top dessert made with leavened pastry (water, flour, butter, egg yolk) plus candied fruit, raisins, etc. In Christmas time.Around the end of the 15th century.
Trunk-shaped dessert made of soft pastry (flour, sugar, eggs, butter, cocoa butter and yeast) sprinkled with icing sugar. It smells of vanilla. In Christmas time.The 19th century.
Spoon dessert made with sponge fingers (or other crumbly cookies) dipped in coffee, mascarpone cheese, eggs, sugar, and sprinkled with coca powder.Around the 1960s.
Cake made with sweetened sheep's milk ricotta, sponge cake, almond paste and candied fruit. Its top can be frosted or covered with orange peel. Around the 9th century A.D.
Dove-shaped cake made with flour, butter, eggs, sugar and candied orange peel, topped with a rich almond frosting. At Easter.The beginning of the 7th century A.D.
Short crust pastry cake filled with a dough made with ricotta, candied fruit, sugar, eggs and wheat cooked in milk. Originally on Maundy Thursday or on Good Friday.The 17th century.
Cold dessert whose main ingredients are milk, cream, sugar and eggs. It can be cream-flavoured or fruit-flavoured. You can eat it on a cone or in a small cup. Generally in summer.The 9th century A.D.
Cold spoon dessert prepared with water, sugar and a fruit juice (or a different ingredient, among which the most popular are almond, pistachio, coffee, cocoa). Generally in summer.Between the 9th and the 11th century A.D.

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