A tart with several layers and a complex texture, to beautifully engage with the flavors of hazelnuts, cocoa, and white and milk chocolate.
There are days in which all I want to do is bake tarts. Easy tarts, complicated tarts, tarts with more than a couple of different textures… when I look for new recipes, when I save recipes on Instagram, I recently realized that 70% of the recipes that catch my eye are tarts. I don’t know…
Buttery shortbread, filled with tangy blackcurrant and topped with fresh mascarpone cream: a dessert to impress your guests!
A French classic, in its gluten-free version, with a top layer of white chocolate whipped cream, perfect for strawberry season
A moist and delicate loaf cake, with a buttery crumb and a subtle pistachio flavor: perfect for an afternoon tea
Two layers of vanilla genoise sponge, encased in salted praline flavored buttercream, and topped with a glamorous white chocolate mirror glaze
On February 2nd bake with me: Cranberry-Hazelnut Coffee Cake, Chocolate Pound Cake with Frangipane Core, and White Chocolate Raspberry Bundt Cake
Caramelized white chocolate gives an unusual twist to these dense and buttery chocolate chip blondies, sprinkled with sea salt.
Gluten-free blackberry filled vanilla cupcakes with white chocolate frosting: light and fluffy white cake topped with rich white chocolate frosting, filled with tart blackberry compote.
During one of my library book sprees, I came across The Rustic Italian Bakery, by Veronica Lavenia, and found some flavors familiar to those from my country and my childhood. She uses some naturally gluten free flour and some flour with low gluten content. In the case of these cookies I found the combination of…