This is phenomenal. Let’s start with the basics. What is a “dacquoise” apart from a fancy French word? It’s a heavenly, sweet, nutty meringue, so delicious, only the French pastry chefs could have developed it. Hence the name. I will not recite Wikipedia so I will just get on with the recipe. Continue reading
The best birthday present ever. Who wouldn’t want to dive into this cloud of mascarpone cream, flavored with Marsala wine, Tia Maria and Coffee on their special day.
I usually serve this dessert in a large glass bowl, so that my guests can serve themselves with a spoon. But “Taste” magazine asked me to create a birthday cake version of this mouth-watering dessert. So I baked a genoise sponge instead of using store-bought ladyfinger biscuits. I have to say that the result is divine. The genoise absorbs the coffee syrup so much better and has that melt-in-your-mouth texture. Continue reading
The absolute chocolate fix. This flourless cake is so easy to make. No layering, no splitting in the middle, in short, impressive no-fuss dessert. It’s deliciously rich and I love to serve it with a “cloud” of whipped cream. However, some of my friends like to eat it plain, so that the cream doesn’t interfere with that melt-in-the-mouth richness. You can prepare this cake 2 days before serving, which is fantastic if you are preparing in advance for a dinner party. Continue reading