Ep 5. Like a Pro: Make-Ahead Dessert

In this episode of Barefoot Contessa: Back to Basics, Ina Garten shares her secrets for creating make-ahead desserts that are both impressive and low-stress. She starts by making a delicious peach and blueberry crumble, using a mix of fresh and frozen fruit for convenience. She explains how to make the crumble topping in advance and store it in the freezer, so it's always ready to go.

Next, Ina demonstrates how to make a easy and elegant raspberry tart using frozen puff pastry and a simple homemade raspberry sauce. She shows how to make the tart ahead of time and store it in the fridge or freezer until ready to serve.

For chocolate lovers, Ina makes a decadent chocolate ganache tart with a homemade cookie crust. She offers tips for making the crust ahead of time and freezing it, as well as how to make and store the ganache filling for the perfect texture.

Finally, Ina whips up a refreshing lemon curd ricotta cheesecake that's perfect for entertaining. She explains how to make the lemon curd and cheesecake filling ahead of time and store them separately in the fridge until ready to assemble and serve.

Throughout the episode, Ina emphasizes the importance of planning ahead and using shortcuts when necessary to create impressive desserts without the stress. She also shares ideas for presentation and garnishes to take each dessert to the next level.

With Ina's expert guidance, viewers will learn how to channel their inner pastry chef and create make-ahead desserts like a pro.