cuisine

Instructions

In a bowl, whisk flour, sugar, baking powder, and salt.
In another bowl, mix ricotta, milk, egg yolks, and vanilla until smooth. Combine with dry ingredients.
Beat egg whites until stiff peaks form, then gently fold into the batter.
Heat a skillet over medium heat and lightly grease. Pour batter and cook until bubbles form; flip and cook until golden.
Serve with a generous drizzle of Albero D’oro Cherry Syrup and garnish with marasca cherries.

Instructions

Slice croissants in half and spread almond paste inside.
Warm in the oven at 350°F for 5-7 minutes.
Drizzle with Albero D’oro Cherry Syrup, sprinkle with toasted almonds, and top with marasca cherries.

Instructions

Preheat oven to 325°F. Line a mini muffin tin with liners.
Combine graham cracker crumbs and butter; press into the base of each liner.
Beat cream cheese and sugar until smooth. Add eggs and mix until combined.
Pour batter over the crusts, swirl in Albero D’oro Cherry Syrup, and bake for 15-18 minutes.
Cool, garnish with marasca cherries, and chill before serving.

Instructions

Scoop ice cream into a bowl or sundae glass.
Drizzle generously with Albero D’oro Cherry Syrup.
Top with whipped cream and garnish with marasca cherries.

Instructions

Preheat oven to 350°F. Grease an 8x8 pan.
Mix butter, sugar, and eggs until smooth. Add cocoa, flour, and salt.
Swirl in Albero D’oro Cherry Syrup and pour batter into the pan.
Bake for 20-25 minutes. Cool and garnish with marasca cherries.

Instructions

Preheat oven to 375°F. Season duck with salt, pepper, and thyme.
Roast for 1 hour and 20 minutes, basting with Albero D’oro Cherry Syrup mixed with balsamic vinegar during the last 20 minutes.
Serve with additional cherry syrup and marasca cherries for garnish.

Instructions

Bake tart crust as directed and let cool.
Whisk mascarpone and sugar until smooth. Spread into the crust.
Drizzle with Albero D’oro Cherry Syrup and garnish with marasca cherries.

Instructions

Whisk eggs, milk, and vanilla in a bowl. Dip brioche slices in the mixture.
Cook on a buttered skillet until golden.
Serve with Albero D’oro Cherry Syrup and marasca cherries.

Instructions

Heat cream, milk, sugar, and vanilla until warm. Dissolve gelatin and stir in.
Pour into ramekins and chill for 4-6 hours.
Top with Albero D’oro Cherry Syrup and marasca cherries.

Instructions

Blend flour, eggs, milk, and butter until smooth.
Cook crepes in a non-stick pan until golden.
Drizzle with Albero D’oro Cherry Syrup, add whipped cream, and garnish with marasca cherries.

Instructions

Beat egg whites until stiff peaks form. Gradually add sugar, cornstarch, and vinegar.
Shape into a meringue on parchment and bake at 250°F for 1 hour.
Top with whipped cream, Albero D’oro Cherry Syrup, and marasca cherries.

Instructions

Layer yogurt, granola, and Albero D’oro Cherry Syrup in a glass.
Top with marasca cherries and serve chilled.

Instructions

Add a scoop of ice cream to a glass.
Pour soda over and drizzle with cherry syrup.
Garnish with marasca cherries.