Baking

A syrup of brown sugar and Marsala adds rich flavour and depth to pears, while creamy ricotta tempers the sweetness.

How do you get that bright tangy custard and fine crisp base? Pastry chef Catherine Adams has the key.

It doesn't get much better than praise-worthy dessert from Bistro Guillaume, headed by the legendary Guillaume Brahimi.

This recipe by Leonardo's Pizza Palace in Melbourne uses a classic technique that produces flawless mousses and parfaits.

Recipe for banana cream pie by Christina Tosi from Momofuku Milk Bar in New York.

If you have a glut of fruit from the season, turn them into this warming crumble.