Four recipes from Alison Roman’s latest cookbook Sweet Enough
In her latest cookbook, Sweet Enough, Alison Roman celebrates her favourite foolproof desserts (mostly on the less-sweet side).
Ingredients
- 220g (1½ cups) plain flour
- 1 scant tbsp (12g) baking powder
- 1 tsp (4g) salt
- 365g (1½ cups) ricotta cheese
- 275g (1¼ cups) sugar
- 3 large eggs
- ½ tsp (2g) vanilla extract
- grated zest of 1 lemon, lime, grapefruit or orange (optional)
- 115g unsalted butter, melted
- 340-450g raspberries or blackberries, fresh or frozen
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