Best dessert and baking recipes from TASTE Magazine

Afternoon tea

Date-and-coconut bars

10 minutes

Afternoon tea

Quick-and-easy air-fryer baklava

10 minutes

Biscuit recipes

Chuckles-chip cookies

16–18 minutes

Cake recipes

Classic Victoria cake

25 – 30 minutes

Afternoon tea

Beesting cake

35 minutes

Tea recipes

Tea granitas

Birthday cake

Peppermint crisp cake

30–40 minutes

Afternoon tea

Garden party loaf cake

Chocolate recipes

Mama Turilli’s chocolate torte

30–40 minutes

Carbonara Roman-style pizza

Serves 2-4

Difficulty Medium

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

sourdough Roman-style pizza base

For the cheese sauce:

50 g mascarpone
50 g smooth cream cheese
50 g crème fraîche
2 cloves roasted garlic, smashed
30 g Parmesan, grated, plus extra for serving
A dash of cream

For the toppings:

250 g Boerenkaas, grated
6 slices pancetta
1 free-range egg yolk, lightly beaten
sea salt and freshly ground black pepper, to taste

Method

sourdough pizza recipe

1. Preheat the oven to 220°C. Place a pizza stone in the oven. Parbake the pizza base for 2–3 minutes – this will help to spread the cheese sauce on top.

2. To make the cheese sauce, mix all the ingredients. Spread onto the pizza base, then add the pancetta. Bake for 3–5 minutes, or until cooked through.

3. Spoon the egg yolk into a piping bag, then drizzle over the pizza as soon as it comes out of the oven. Top with extra Parmesan and season to taste.

more pizza recipes

Photography and videography: Sadiqah Assur-Ismail
Production: Amy Ebedes-Murray
Food Assistant: Bianca Jones

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Peppermint crisp cake

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Carbonara Roman-style pizza

Carbonara Roman-style pizza

Ingredients

Method