december9

If you liked yesterday’s artwork, you’ll love today’s recipe: art and food combined in a sweetmeat that will delight any friends at a dinner party.

I invented the Tintoretto earlier this year as an attempt to create a Venetian dessert to rival our Tiramisù. The result was the Tintoretto: chocolate sponge, pastry cream, and luscious amarena cherries, all in the colours of a Tintoretto painting. Hungry yet? Get the recipe here.