A friend recently told me about a crostata, (tart) made with jam, but also covered with a layer of ricotta. The combination sounded lovely, so I went about making it on a slow day at work. It consisted of scratch baking, with me making each ingredient; ricotta, pasta frolla dough and cherry marmalade. And all worth it for a dessert that offers creamy, cherry oozing comfort.
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
From my earliest days of baking bread and seeking guidance, I usually return to one person; Thierry Delabre. Known as...
I can't deny being a little obsessive about "getting it right," at least with baking. Take my pursuit of a perfect...
I first noticed Pip Agnew on his site, The Fresh Loaf blog Filled with his personal baking notes and...
0 Comments