Of all the specialty desserts I do, the first I tried baking were my Italian grandma’s sweet cheese pastries. I was obsessed with these as a kid. Light flaky pastry with a filling of cream cheese, ricotta and almond extract. She only made them for the holidays, so I would eat my body weight’s worth.
Since then I’ve branched out into cookies, tarts, custard cakes, and entremet. I love making the entire range of desserts, from rustic to refined. And in flavors both classic and unusual.