Master this and you can create any dessert cake your heart desires. The key is to keep all your ingredients at room temperature. This cake doesn’t contain any leavening so your eggs will do the job. Make sure you beat them very well with the sugar (a good 10 minutes), until triple in volume. 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