An Italian-Inspired Soirée with Eight Homemade Desserts and Mediterranean Sway!

There’s something undeniably magical about a summer gathering beneath the warm sun, a chilled spritz in hand, and views of blue shimmering water.

This summer, we hosted a Poolside Spritz Party inspired by the charm of Italy’s Amalfi Coast, with its sun-kissed lemons, vibrant tiles, and cheerful colors of golden yellow and Mediterranean blue.

We had a lot to celebrate - our daughter’s college graduation, her 22nd birthday, and the sweetness of summer’s warmth and sunshine.

The pool itself glistened in a bright blue, and festive drops of lemons were placed around the poolside to echo the citrus-spritz theme. It was a perfect day - sunny, slightly breezy, and beautiful.

The Décor

From the moment they arrived, guests were immersed in the theme greeted by a whimsical lemon-print parasol, soft clusters of balloons, an antique barrel overflowing with bright lemons and a sign that read, “Welcome to the Poolside Spritz.”

Tables were dressed in soft yellow linens and fresh floral arrangements of delicate blue, white and yellow blooms, lemon leaf greenery and whole lemons. A Mediterranean-tile backdrop in cobalt and sunshine hues framed the buffet station, surrounded by a garland of blue and yellow balloons. Even the sugar cookies mirrored the theme with Amalfi-inspired tile patterns, painted lemons, and spritz glasses to match the invitation.

The Italian-Inspired Menu

Guests enjoyed a generous catered menu that celebrated the flavors of Italy bringing a taste of the Mediterranean to the poolside setting.

**Signature Spritzes**
Limoncello Spritz • Aperol Spritz • Hugo Spritz
**Hot Hors d’Oeuvres**
Veal Meatballs • Bruschetta • Truffle Fries • Shrimp Scampi • Spiedini
**Cold Hors d’Oeuvres**
Tuscan Table of Cheeses, Meats & Crackers, and Stuffed Breads
**Pasta Station**
Penne alla Vodka • Paglia e Fieno
**Buffet Station**
Chopped Salad • Tomato-Cucumber Salad • Chicken Francese • Pork in Red Wine Sauce • Green Beans • Roasted Potatoes • Cheese Platter

The Dessert Table

The display was as much a feast for the eyes as it was for the taste buds. Tall silver cake stands gleamed under the summer light, each cake showcased beneath an elegant glass dome. Tiered trays held cookies and confections, while custom dessert cards in a lemon-and-leaf motif identified each sweet.

It was the star of the afternoon - eight homemade desserts, that reflected both Italian tradition and fresh seasonal flavors, along with a few special touches to tie in the theme:

Traditional Italian Pistachio Cookies – Nutty, delicate, and rolled in powdered sugar for a melt-in-your-mouth finish.
Lemon and Orange Glazed Cookies – Light, citrusy treats with just the right balance of sweetness and zest in lemon and orange variations.
Cannoli Cake – Layers of tender cake filled with sweet ricotta cream and chocolate chips, frosted and crowned with piped swirls and a ring of mini chocolate morsels.
Italian Lemon Olive Oil Cake – Moist, fragrant, and filled with silky lemon curd, frosted with lemon-vanilla cream cheese, and garnished with zest, blackberries, and mint.
Blueberry Italian Cream Cake with Coconut – A layered beauty with tender sponge, pecan mascarpone cream, and juicy blueberries nestled between each tier.
Flourless Chocolate Torte – Rich, decadent, and naturally gluten-free, dusted with powdered sugar and topped with fresh raspberries.
Tiramisu Cupcakes – A playful twist on the classic Italian dessert, featuring espresso-soaked cake, a creamy mascarpone topping, and a dusting of cocoa, all wrapped in charming lemon-and-blue floral cupcake liners.
Custom Designed Spritz Cookies – Buttery, custom-decorated and shaped sugar cookies designed to match the spritz glass and decor from the party invitation - an edible detail to the event’s signature drink and style.

Italian Celebrity - Inspired Photo Décor Station

A highlight of the afternoon was the photo décor station, inviting guests to channel their inner Italian movie star. Styled with a nod to timeless glamour, it provided an irresistible backdrop for Insta-worthy moments. Woven baskets overflowed with chic sunglasses, wide-brimmed straw hats, and lemon-print scarves, offering guests, especially the ladies, the perfect props to complete their la dolce vita look.

**Lawn Games, Italian Style**
For a touch of lawn-game fun, a cornhole board printed with lemons and Mediterranean tiles and finished with a celebratory *“Salute!”* It kept the vibe lively and perfectly on-theme between spritzes and sweets.

Fireside S’mores Under the Stars

As twilight settled, guests gathered around the fire for a Fireside S’mores Board - a spread overflowing with marshmallows, sliced strawberries, Nutella, assorted chocolates, cookies, candies, grahams, and thins. It was the perfect sweet ending to the night.

Bringing the Italian Summer to Life

From the first sip of a refreshing spritz to the last sweet bite by the fire, the day was a celebration of la dolce vita. It embodies the art of savoring life’s simple pleasures, embracing beauty, and delighting in good food, cherished company, and memorable experiences.

Hosting a themed party like this is about crafting an experience that delights every sense. When you blend seasonal flavors, a sun-washed Italian-inspired color palette, and heartfelt homemade touches - a simple poolside afternoon gathering becomes an unforgettable soirée.

Recipe Collection

CAKES

Cannoli Cake

(Servings: 12 | Prep Time: 40 min | Cook Time: 25 min | Total Time: 1 hr 5 min)
Cake Ingredients

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
⅔ cup unsalted butter, room temperature
1 ¾ cups sugar
2 large eggs, room temperature
1 ½ tsp vanilla extract
1 ¼ cups buttermilk, room temperature
¾ cup mini chocolate chips

Ricotta Frosting Ingredients

⅔ cup whole milk ricotta cheese
8 oz cream cheese, room temperature
1 cup heavy whipping cream
4 cups powdered sugar
1 tsp almond extract
1 cup mini chocolate chips (for topping)

Instructions

Preheat oven to 350°F. Line and grease two 8-inch pans.
Combine flour, baking powder, and salt.
Cream butter and sugar for 3 minutes. Add eggs and vanilla; mix.
Alternate adding flour mixture and buttermilk, ending with flour.
Fold in chocolate chips; divide batter between pans. Bake about 25 min or until toothpick comes out clean.
Cool completely; slice each cake into 2 layers (use 3 layers for assembly).
Drain ricotta on paper towels. Beat ricotta, cream cheese, and powdered sugar until smooth. Whip cream and vanilla separately; fold into ricotta mixture.
Assemble cake, frosting between layers, and frost sides thinly for a “naked” look. Top with piped frosting and mini chips. Chill 1 hr before serving.

Italian Lemon Olive Oil Cake

(Servings: 16 | Prep Time: 25 min | Cook Time: 25–27 min | Total Time: 52 min)
Cake Ingredients

1 cup extra virgin olive oil
3 eggs
1 ⅓ cups whole milk
1 tbsp fresh lemon juice
2 tbsp fresh lemon zest
2 cups sugar
2 cups flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt

Filling

~1 cup lemon curd

Frosting Ingredients

½ cup butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 tbsp fresh lemon juice
½ tsp lemon zest
1 tsp vanilla

Garnish

Lemon zest, blackberries, mint

Instructions

Preheat oven to 325°F. Spray two 9-inch pans.
Mix oil, eggs, milk, lemon juice, and zest for 2 minutes.
In another bowl, combine sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture; fold gently.
Divide batter into pans; bake 25–27 min. Cool completely.
Beat butter and cream cheese 4–5 min. Add powdered sugar, lemon juice, zest, and vanilla; whip until fluffy.
Place one cake layer on a board. Pipe a frosting ring around edge; fill center with lemon curd and spread evenly within ring. Top with second layer; frost and garnish.

Blueberry Italian Cream Cake with Coconut

(Servings: 12 | Prep Time: 35 min | Cook Time: 20–25 min | Total Time: 55–60 min)
Cake Ingredients

5 eggs, separated
1 stick butter
1 cup vegetable oil
1 cup sugar
1 tbsp vanilla
1 cup sweetened flaked coconut
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 cup buttermilk

Frosting

16 oz cream cheese
1 stick butter
2 tsp vanilla
2 lbs powdered sugar
1 cup chopped pecans
1 cup coconut
1 ½ pints blueberries

Instructions

Preheat oven to 350°F. Grease/flour two 9-inch pans.
Beat egg whites until stiff; set aside. Cream butter, oil, sugar until fluffy. Mix in egg yolks, vanilla, coconut.
Combine flour, soda, powder. Alternate adding with buttermilk. Fold in egg whites.
Bake 20–25 min; cool.
Beat cream cheese, butter, vanilla, and sugar until fluffy. Stir in pecans and coconut.
Slice cakes into 4 layers. Alternate cake, frosting, and blueberries. Top with more frosting, coconut, and berries.

Flourless Chocolate Torte

(Servings: 10 | Prep Time: 15 min | Cook Time: 40–50 min | Total Time: 1 hr 45 min with cooling)
Ingredients

8 oz semi-sweet or bittersweet chocolate, chopped (Ghirardelli 60% recommended)
½ cup butter
¾ cup sugar
3 eggs, beaten
1 tsp vanilla extract
Powdered sugar and raspberries for garnish

Instructions

Preheat oven to 300°F. Grease and line an 8-inch round pan with parchment; grease again.
Melt chocolate and butter over simmering water; stir until smooth.
Stir in sugar, eggs, and vanilla. Pour into pan.
Bake until edges pull away and center tests slightly wet, 40–50 min. Cool 10 min; remove from pan. Cool completely before slicing.

CUPCAKES

Tiramisu Cupcakes

(Servings: 24 | Prep Time: 40 min | Cook Time: 18–26 min | Total Time: 1 hr 25 min)
Cupcake Ingredients

1 ⅔ cups cake flour
1 ½ tsp baking powder
¾ tsp salt
¼ tsp baking soda
⅛ tsp ground nutmeg
½ cup unsalted butter, softened
¼ cup vegetable oil
1 cup + 2 tbsp sugar
2 large eggs, room temperature
1 tbsp vanilla extract
¼ tsp almond extract
⅔ cup full-fat sour cream, room temperature
⅓ cup 2% milk, room temperature

Coffee Soak

¾ cup hot water
1 ½ tbsp instant espresso powder
1 ½ tbsp sugar
1 tbsp coffee liqueur (or to taste)

Frosting

¾ cup unsalted butter, softened
2 ½ cups confectioners’ sugar
1 tsp vanilla
¼ tsp salt
2 tbsp chilled heavy cream
8 oz mascarpone cheese, chilled
Cocoa powder for dusting

Instructions

Preheat oven to 350°F. Line 24 muffin cups.
Sift flour, baking powder, salt, baking soda, and nutmeg.
Cream butter, oil, and sugar for 3 min. Add eggs, vanilla, and almond; beat 3 min.
Mix in half the flour, then sour cream and milk, then remaining flour.
Divide batter among liners; bake 18–26 min. Cool completely.
Mix coffee soak ingredients; poke cupcakes with toothpick; drizzle about 1 tbsp over each.
Beat butter until smooth. Add 1 cup sugar; beat. Add remaining sugar, vanilla, salt; beat smooth. Mix in cream, then mascarpone gently.
Pipe frosting; dust with cocoa. Chill 30 min before serving

COOKIE TOWER

Italian Pistachio Cookies

(Servings: 24 | Prep Time: 20 min | Cook Time: 15–22 min | Total Time: 35–42 min)

Ingredients

1 ⅔ cups shelled, unroasted, unsalted pistachios
1 ¾ cups almond flour
1 ¾ cups powdered sugar
2 eggs
Zest of 1 lemon
Extra powdered sugar for coating

Instructions

Preheat oven to 350°F.
Grind pistachios into a fine flour using a spice grinder or food processor.
In a bowl, combine pistachio flour, almond flour, powdered sugar, eggs, and lemon zest; mix to combine.
Shape dough into walnut-sized balls. Coat hands with powdered sugar and roll each ball until covered.
Place on an ungreased baking sheet, making small indents with your fingertips.
Bake 15 minutes for soft cookies, or 18–22 minutes for crunchier ones.

Lemon and Orange Glazed Cookies

(Servings: 36 | Prep Time: 25 min | Cook Time: 15–20 min | Total Time: 45 min)
Cookie Ingredients

2 cups all-purpose flour
½ tsp baking soda
½ tsp kosher salt
1 tbsp finely grated lemon zest
2 tbsp fresh lemon juice
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 tsp pure vanilla extract

Lemon Glaze Ingredients

4 cups confectioners’ sugar
4 tbsp finely grated lemon zest
⅔ cup fresh lemon juice

Orange Variation: Replace lemon zest and juice with orange zest and juice.

Instructions

Preheat oven to 350°F. Line baking sheets with parchment.
Whisk flour, baking soda, salt, and lemon zest.
In another bowl, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice; mix until combined.
Gradually mix in flour mixture.
Drop heaping tablespoons of dough 1 inch apart.
Bake until edges are golden, 15–20 minutes, rotating halfway. Cool completely.
Whisk glaze ingredients. Dip tops of cookies into glaze twice, letting excess drip off and glaze set before storing.

Sunlit Sips at the Poolside Spritz