$15.00
Baking School In-Depth with Brian Hart Hoffman
Spring is in full swing, and we’re celebrating the season with our April Baking School In-Depth module: luscious Mascarpone Berry Pavlova. This elegant, deceptively easy dessert—made of marshmallow-y, crisp-shelled meringue piled high with sweetened whipped cream and mascarpone cheese, tart fresh berries, and a dusting of confectioners’ sugar—will shine bright at any and every occasion! From making the meringue base to whipping up the creamy topping, this month’s module delivers just the right amount of sweetness and sophistication in this step-by-step guide for a Pavlova that’s both foolproof and stunning!
Join Bake from Scratch magazine and Williams Sonoma for a virtual baking class series that will boost your confidence in the kitchen. In each class, Brian Hart Hoffman, editor in chief of Bake from Scratch and expert baker, will share baking tips, tricks, and recipes that you will want to re-create at home for family and friends!
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