Taste Luxardo, Love Luxardo | Maraschino Cherries with The Chiappa Sisters

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: dark chocolate with less sugar

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more affordable and widely available.

Drain the maraschino cherries, keeping the syrup for later use.

Roughly chop the maraschino cherries.

In a bowl, combine 450 grams of plain flour and 225 grams of room temperature unsalted butter until sandy.

Add 170 grams of white castor sugar and mix well.

Incorporate 5 egg yolks into the mixture.

Add 2 tablespoons of cocoa powder and 1 teaspoon of vanilla extract to the mixture.

Add 1 teaspoon of baking powder and mix until combined.

Form the dough into a ball and avoid overworking it.

Chill the dough in the refrigerator for about 30 minutes.

After chilling, take about a quarter of the dough to make a lattice crust.

Roll out the dough to about half a centimeter thick.

Cut the rolled dough into strips about 1 centimeter wide for the lattice.

Roll the strips around a rolling pin to help transfer them to the baking tin.

Press the dough into the baking tin, ensuring it goes up the sides to form a border.

Crimp the edges of the dough to form a crust.

Place a cherry in each square of the lattice.

Bake the crostata in the oven for about 30 to 35 minutes at 180°C (350°F).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens