Sign in

All fields are required.

E-mail Address:


Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.


Average Rating:

Total Reviews: 4

Showing 1-4 of 4

Sort by:

  • on March 30, 2013


    I made this yesterday, and it turned out FABULOUSLY! Exactly what I get when I am in Italy. There were no substitutions made; I followed the recipe exactly. It was delicious, and picture perfect. I read one comment about the torta being bland...not so. Keep in mind that "Italian" tortas are not about being overly sweet, especially when ricotta is being used. The idea is for the ricotta to act as a backdrop for the fruit. Also, the same person was concerned about the glaze being too watery. Once it is spread over the sliced fruit and refrigerated, as directed, it does thicken to the perfect consistency. I'll be making this again, and again. Very easy, and a real crowd pleaser.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 12, 2012


    I loved this recipe! The first time I made it pears were not in season so I used peaches. This was ok since the peaches were a bit firm, but the second time I made it with the pears, wonderful. Both times i made it for company and they loved it I loved not only the taste but the great presentation for such a simple dessert. I was in Italy recently and noticed how creamy the cannoli filling was so I started using the ricotta filling recipe with a bit of orange zest added for my cannoli filling.My daughter and I both thought this was very close to the cannoli we had in Italy. We love David Rocco's shows and hope to see some new episodes soon!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 04, 2012


    I attempted to create this pie, but decided to do a few substitutions. Instead of pears, I used fresh strawberries & instead of the apricot glaze, I created my own strawberry/raspberry glaze. I also added 1/2 cup (4oz of mascarpone cheese to add a different texture/flavor alongside the ricotta cheese. Since the previous review stated that it was bland, I also added 1/4c sugar to the cheese filling. Overall, the pie turned out well and I had good reviews about it's taste and presentation. There were some who weren't used to the texture of the ricotta cheese so maybe I'd do 1/2 ricotta cheese & 1/2 mascarpone cheese to please their tastebuds the next time I make this pie.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 17, 2011


    I am happy that I tested this recipe before serving it at a party. I thought it was very bland and certainly not worth the expense and time it took to put together. In addition, the directions for making the apricot "glaze" are totally wrong. There is no way melting 3 Tbs. of jelly in 1 cup of water will ever thicken enough to make a glaze. I sopped it up with paper towels after putting it on the tart and simply melted more of the jam in a saucepan which worked better. Still, not something I will make again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No



what's hot

Taco Trip

Get Cooking Channel on your TV.