A creamy, stunning and gorgeous dessert, perfectly balanced with white peaches and blueberries. To moisten the sponge, I choose a blueberry home made compote, but you can use store bought jam. The dessert is not difficult to prepare, plan the steps and everything will be easier.
It never happens I prepare the same dessert in a close time. Here I can talk about a special situation…… I prepared the fantastic Madama Dorè, by Gianluca Fusto, twice in a week. It is a simple tart, but you find a combination of exceptional flavors: a frangipane enriched with orange zest and saffron and soft peaches. It is crisp, but at the same time it is soft, tasty, fragrant This dessert has all the items to turn a tart in THE TART.
Red cherry….the only way it could be called this dessert…….a cherry and white chocolate bavarian cream. Inside a yogurt chantilly, that perfectly matches with the bavarian cream, then a pistachio biscuit Joconde, that fits perfectly with cherries. A balanced dessert, creamy but crunchy and soft……all the elements to become one of your favorite desserts. Recipes by Luca Montersino, but the biscuit Joconde: the recipe comes from Isabelle.
Everyone loves cheesecake….. It can be prepared baked or unbaked, it can be flavored and is often served topped with fruit, chocolate or whipped cream. Usa dedicate one special day to this famous dessert: National Cheesecake Day is observed annually on July 30th. The cheesecake I offer you, is a rare dessert, with a juicy and jelly raspberries layer inside. You can find a lemon crunchy sablée with a creamy, rich cheese batter flavored with lemon zest. Very easy to make, it is one of my favorite desserts. A bright and fresh cheesecake….perfect for summer season.
Berry and coconut……..they are often used in cakes or entremets, but they are one of the best combination: the sweet coconut flavor with sourness of berry……..simply perfect. The top of the cake is a mirror white chocolate and condensed milk glaze….to try.
It’s sunday……time for baking. A simple almond shell and a light and refreshing red berry “cremoso”. What is a “cremoso”? It is a custard, enriched with flavor and gelatin sheets. Nothing difficult. Everyone likes red berry…..
Chocolate and caramel desserts are all irresistible and delicious. A cocoa shortcrust shell with a thin layer of soft caramel and a light chocolate mousse: not low calories, but very airy…. It may look complicated, but, as always, is definitely worth it to make.
A simple and gorgeous chocolate tart…..which for sure satisfies a craving for chocolate. This tart is very rich, creamy and soft, with a strong jolt of cocoa. The recipe belongs to Ernst Knamm, the “King of chocolate”. No doubt about the perfect result of the cake.
Tarte bourdaloue….a french popular tart that gets the name from a street in Paris, rue Bourdaloue. A crispy pastry shell, almond filling, similar to frangipane and poached pears. I add almond flakes for an extra texture. I decided as well to use Amaretto liqueur instead of Rhum….. Best to taste the day you prepare, warm or room temperature…..
An apple cake is not the perfect Fall dessert only……..it can be prepared along all the year. Each home baker has a secret recipe for the “best” apple cake….. This cake is the best apple cake I can remember. Super soft, thanks to the dough: infact the recipe calls for pastry choux recipe……but the proportions are different. I suggest you to try it: served plain, or with a scoop of vanilla ice cream or a dollop of softly whipped cream.