Cakes & Cremes

7/27/2019 Cakes & Cremes

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asy tiramisu by Gordon Ramsay

gredients

50 g mascarpone

teaspoon vanilla extract

tablespoons marsala brandy or tia maria

50 ml strong coffee or espresso, cooled to room temperature

50 ml single cream

tablespoons icing sugar

6 savoiardi biscuits sponge fingers

ozen bar of 70% chocolate

ocoa powder

ethod

Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed togetheWhisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.

Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a tim

nd dip it in to the coffee. Set it to one side and continue with the remaining biscuits.

Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in un

ou reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse.

Remove the Tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of ea

ramisu. Finally, dust with sifted cocoa powder to serve.

Coconut Tres Leches Cake Recipe

otal Time: 1 hr 15 mins, plus soaking time | Active Time: 1 hr 15 mins |Makes: 12 servings

his supereasy cake, soaked with a milky mixture laced with dark rum and coconut milk, is one of our most popular recipes. We’ve tested it a

veral parties and have yet to take home anything but an empty baking dish and a whole bunch of recipe requests. So here it is! Be sure to

well before you want to serve it—the longer it sits, the better it gets. And don’t skip the toasted coconut!

NGREDIENTS

Butter, for coating the baking dish

1 cup all-purpose flour

6 large eggs

http://www.lifestylefood.com.au/chefs/gordonramsay/



http://www.lifestylefood.com.au/glossary/marsala/


http://www.lifestylefood.com.au/glossary/brandy/



http://www.lifestylefood.com.au/glossary/coffee/



http://www.lifestylefood.com.au/glossary/cream/



http://www.lifestylefood.com.au/glossary/biscuit/



http://www.lifestylefood.com.au/glossary/chocolate/



http://www.lifestylefood.com.au/glossary/cocoa/













1 cup granulated sugar

1 (14-ounce) can sweetened condensed milk

2/3 cup evaporated milk (not nonfat)

1/2 cup unsweetened canned coconut milk

1 tablespoon dark rum, such as Myers’s, plus more as needed

1 cup sweetened flaked coconut

1 1/2 cups heavy cream

1 tablespoon powdered sugar NSTRUCTIONS

Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside. Place the flour in a sm

owl and whisk to aerate and break up any lumps; set aside.

Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in a separate, very clean, medium bowl. Add the suga

he yolks and, using the paddle attachment, beat on high speed until pale yellow, about 5 minutes. Transfer the mixture to a large bowl; set a

Thoroughly clean and dry the stand mixer bowl. Place the egg whites in the clean bowl and, using the whisk attachment, whip on high speed

medium peaks form, about 1 1/2 minutes.

Using a rubber spatula, stir about a third of the egg whites into the yolk mixture to lighten it. Then gently fold in the remaining whites. Sprinkour over the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do not overmix.)

Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan

bout 20 to 25 minutes.

Meanwhile, place the three milks and the rum in a large bowl and whisk until combined; set aside.

Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allo

ool for 15 minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap

efrigerate at least 4 hours or overnight.

When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until light

rowned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl.

Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. (If you like, flavor it with a teaspoon of dark ru

Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.

Chocolate Pots de Crème Recipe

otal Time: 45 mins, plus chilling time | Active Time: 20 mins |Makes: 6 servings

s a little girl, my favorite dessert was chocolate pudding with whipped cream. As an adult, my sweet tooth has not strayed far, and is happily

tisfied by this simple, elegant dessert. This recipe is also the perfect way to use up those extra egg yolks after making meringue or angel fo

ke.

http://www.chow.com/recipes/10414












his recipe was featured as part of our Chocolate Desserts photo gallery.

NGREDIENTS

2 cups heavy cream

5 ounces good-quality bittersweet chocolate, chopped into small pieces

1/2 cup granulated sugar

4 large egg yolks, at room temperature

NSTRUCTIONS

Heat the oven to 300°F and arrange a rack in the middle. Bring about 4 cups water to a simmer over medium heat. Arrange 6 (6-ounce) ram

/2 inch apart in a large baking dish; set aside.

Place cream in a small saucepan over medium heat and bring it just to a simmer. Remove from heat, add chocolate, and stir until completel

melted, about 3 minutes; set aside.

Whisk sugar and yolks in a large bowl until thickened and pale in color, about 2 minutes. Slowly whisk in 1/3 of the chocolate mixture, then a

he remainder while constantly stirring (try not to incorporate any air).

Place a fine mesh strainer over a large measuring cup or a bowl with a spout and pour in the custard base. Remove the strainer and evenly

he custard base among the ramekins. Tap each ramekin a few times to break any bubbles that appear on the surface.

Place the baking dish in the oven and carefully add enough of the simmering water to reach 1 inch up the sides of the ramekins. Cover the d

with aluminum foil and poke several holes in the foil to allow steam to escape. Bake 25 minutes or until the outer 1 inch of each custard is se

enters will still be slightly jiggly).

Remove the ramekins to a rack and let cool to room temperature, about 1 hour. Serve immediately or cover and refrigerate up to 4 days. If

efrigerated, let the pots de crème come to room temperature for 20 minutes before serving.

Apricot Meringue Pie Recipe

otal Time: 1 hr 45 mins, plus 1 hr 30 mins chilling and cooling time |Makes: 1 (9-inch) pie, or 8 to 10 servings

good lemon meringue pie has a balance of tangy filling, flaky crust, and sweet toasted-meringue topping. This apricot version

arts with a press-in crust that has ground almonds to complement the fruit. The filling is made with fresh apricots to keep it tan

milar to the classic lemon. It’s topped off with a sturdy Swiss-style meringue that is heated a bit before being whipped to stiff p

nd toasted in the oven to ensure a pie that won’t weep or become soggy.

pecial equipment: You’ll need pie weights to line the crust so that it doesn’t puff up while prebaking. If you don’t have pie wei

st use some dried beans.

ou’ll also need an instant-read thermometer for this recipe.

http://www.chow.com/galleries/14



http://www.amazon.com/Mrs-Andersons-Baking-Ceramic-Weights/dp/B00004S1BT/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1318026158&sr=1-1







ame plan: The dough can be made and pressed into the pie plate, tightly wrapped with plastic wrap, and refrigerated for up to

ays before baking.

his recipe was featured as part of our Cool and Airy Summer Fruit Pies.

NGREDIENTS

or the crust:

4 cup whole, roasted, salted almonds (about 1 1/4 ounces)

cup plus 3 tablespoons all-purpose flour, plus more as needed4 teaspoon fine salt

tablespoons unsalted butter, chilled and cut into small pieces

4 cup shortening, frozen until hard and cut into small pieces

tablespoons ice water

teaspoon freshly squeezed lemon juice

or the filling:

pound apricots, pitted and cut into 1-inch pieces

tablespoons freshly squeezed lemon juice (from about 1 medium lemon)

arge egg yolks (reserve the whites for the meringue in the very clean bowl of a stand mixer)

cup granulated sugar

4 cup plus 2 tablespoons cornstarch

4 teaspoon fine salt

cup water

tablespoons unsalted butter (1/4 stick), cut into small pieces

or the meringue:

large egg whites, at room temperature (use the whites leftover from the filling)


4 teaspoon cream of tartar

NSTRUCTIONS

or the crust:

ace the nuts in a food processor fitted with a blade attachment and process into very small pieces, about 40 seconds. Scrape

des and inner ridge of the bowl with a rubber spatula to release any accumulated bits of ground almond.

dd the measured flour and salt and pulse a few times to combine. Add the butter and shortening and pulse until reduced to pe

ze pieces and the mixture looks like sand, about 20 to 30 (1-second) pulses.

rizzle in the ice water and lemon juice and pulse just until the dough comes together, about 12 (1-second) pulses.prinkle the dough evenly over the bottom of a 9-inch pie plate. Using a measuring cup or your fingers, evenly press the dough

e bottom and up the sides of the pan (flour the cup occasionally to prevent it from sticking). Refrigerate uncovered for at least

our.

eat the oven to 425°F and arrange a rack in the middle. Prick the bottom of the crust all over with a fork, making sure not to p

e crust. Line it with a piece of parchment paper and fill it with pie weights or dried beans, making sure they’re pushed up aga i

e sides of the dough.

ake until the crust starts to set, about 15 minutes. Remove the pie weights and parchment paper (careful—it may stick a little)

ontinue to bake until the dough is dry to the touch and slightly brown around the edges, about 5 to 7 minutes more. (It does n’t

http://www.chow.com/food-news/121305/cool-and-airy-summer-fruit-pies






be golden brown, as the crust will bake more later.) Remove to a wire rack and set aside while you make the filling. Increase

ven temperature to 475°F.

or the filling:

ace the apricots and lemon juice in a blender and blend until smooth.

et a mesh strainer over a medium bowl and pour the apricot mixture through the strainer. Push on the mixture with the back o

dle and discard the contents of the strainer. Measure 1 cup of the strained mixture and set aside; discard any excess.

ace the egg yolks in a medium bowl and whisk to break them up; set aside.

ace the sugar, cornstarch, and salt in a large, nonreactive saucepan and slowly whisk in the water until smooth. Place over edium heat, whisking frequently, until the mixture starts to bubble around the edges of the pan, then continue cooking, whiskin

onstantly, until thickened into a gel, about 10 minutes total.

5. Remove the pan from the heat.

6. Transfer about 1/4 cup of the gel to the egg yolks and whisk to combine; set aside. Add the reserved apricot mixture to the saucepa

the gel and whisk to combine. Add the egg yolk mixture to the saucepan and whisk to combine. Return the saucepan to medium hea

cook, stirring constantly, until the mixture is very thick, about 7 minutes total.

emove the pan from the heat.

dd the butter, let sit for 1 minute to melt slightly, and stir to incorporate. Pour the apricot filling into the crust and smooth it into an even layer

ide to cool for 30 minutes.

or the meringue:

y hand, whisk the sugar 2 tablespoons at a time into the mixer bowl of reserved egg whites, making sure the sugar is incorporated before th

dition, until all of the sugar has been added; set aside.

ing 1/2 inch of water to a simmer over high heat in a saucepan large enough to hold the bowl of the stand mixer over the water without touc

Reduce the heat to low to maintain a simmer.

ace the mixer bowl over the simmering water and whisk constantly until the sugar has dissolved and the mixture has reached 150°F on an

stant-read thermometer, about 4 minutes. To check if the sugar is fully dissolved, carefully rub some of the mixture between your fingers—it

ould feel smooth without any sugar granules.tach the bowl to the stand mixer and fit the mixer with a very clean whisk attachment. Add the cream of tartar and whisk on low speed for 3

conds. Increase the speed to medium for 30 seconds, and then increase the speed to high for 30 seconds. Continue whisking on high spee

til stiff, glossy peaks form (the tips of the peaks should barely curl over when you lift out the whisk attachment), about 1 to 2 minutes more.

t overwhisksing an offset spatula, spread about half of the meringue over the apricot filling in an even layer, making sure to cover about halfway over th

ges of the crust (do not leave any holes, or the meringue will shrink as it cools and the filling will weep).

ollop the remaining meringue in heaping tablespoons over the top of the pie. Using the offset spatula, gently press the top of each dollop an

ickly pull up and away to make swirled peaks.

ake until the peaks of the meringue are golden brown, about 3 to 5 minutes. Place on a wire rack until the pie plate is cool to the touch befor

rving, about 1 1/2 to 2 hours.

Michael Recchiuti's Burnt Caramel Custard (Pots de Crème)



otal Time: 1 hr 15 mins, plus cooling time | Makes: 6 servings

an Francisco –based chocolatier Michael Recchiuti’s recipe for this caramel custard is superrich and flavored with a hint of milk chocolate. T

ake it, caramelize sugar, then whisk that together with hot milk and cream. Temper egg yolks to add to the mixture, whisk in a hint of milk

ocolate to complement the caramel flavor, and then bake the custards in a water bath. While Michael recommends baking these in glass te

ndle holders or espresso cups for an elegant presentation, we baked them in standard ramekins with excellent results.

pecial equipment: You’ll need a pastry brush for this recipe.

ou can find ramekins and espresso cups at gourmet supply stores, and glass candle holders online.

atch Michael make this recipe in this episode of You’re Doing it All Wrong: Caramel Custard.

NGREDIENTS

8 cups plus 2 tablespoons water, plus more as needed

2 cups heavy cream

3/4 cup whole milk

3/4 cup granulated sugar

6 large egg yolks

2 1/2 ounces good-quality milk chocolate, coarsely chopped

NSTRUCTIONS

Heat the oven to 300°F and arrange a rack in the middle. Bring 8 cups of the water to a simmer in a large saucepan over medium heat; keep

water at a simmer. Arrange 6 (6-ounce) ramekins 1/2 inch apart in a large roasting pan (alternatively, use 12 [3-ounce] espresso cups or gla

andle holders); set aside. Fill a small bowl with water and have a pastry brush ready.

Combine the cream and milk in a small saucepan and bring to a boil over medium-high heat; remove from the heat and keep warm.

Combine the sugar and remaining 2 tablespoons of measured water in a medium heavy-bottomed saucepan (make sure to use a saucepan

etween 2 1/2 and 3 quarts in size) and bring to a boil over medium-high heat, stirring occasionally until the sugar has completely dissolved

Continue to cook without stirring, using a pastry brush dipped in water to brush away any sugar crystals clinging to the sides of the pan, unti

mixture turns a dark amber color, about 5 to 6 minutes. Immediately remove from the heat.

While whisking gently, very carefully add about 1/2 cup of the warm cream mixture to the caramel (it will bubble up and sputter so be sure to

dd a small amount at a time), making sure to whisk the bottom of the pan, until the bubbles subside. Continue to slowly add the cream mixt

/2 cup at a time while slowly whisking to incorporate it, until all of the mixture has been added; set aside.

Whisk the yolks in a small heatproof bowl until blended. While whisking constantly but not too vigorously, slowly pour about 1 cup of the crea

mixture into the yolks until combined. Pour the cream-egg mixture back into the saucepan and whisk to combine. Add the chocolate and gen

whisk until it’s melted and evenly combined.

Place a fine-mesh strainer over a large measuring cup or a bowl with a spout and pour in the custard. Remove the strainer and evenly divide

trained custard among the ramekins or espresso cups, filling them three-quarters full.

Being careful not to get any water inside the ramekins, add enough of the simmering water to the roasting pan so that it reaches 1 inch up th

ides of the ramekins. Cover the pan tightly with aluminum foil. Carefully transfer the pan to the oven and bake until the tops of the custards

arkened in color and almost set, about 1 hour. (The entire custard will still jiggle, but it will set as it cools. If you’re using espresso cups, che

hem after 45 minutes, and check glass candle holders after 25 minutes.)

Using tongs and being careful not to get any water inside the ramekins, carefully transfer each custard to a wire rack and let cool to room

emperature. Serve or cover with plastic wrap and refrigerate overnight. If refrigerated, let the custards sit at room temperature for 20 minute

efore serving.

http://www.recchiuti.com/index.html



http://www.surlatable.com/product/PRO-464032/Revol-White-Porcelain



http://www.crateandbarrel.com/espresso-3-oz.-cup/s155527



http://www.amazon.com/Votive-Candle-Holders-Shipping-Included/dp/B003Q9CP5K/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1344029384&sr=1-1&keywords=glass+votive+candle+holder



http://www.chow.com/videos/show/youre-doing-it-all-wrong/122113/how-to-make-silky-smooth-caramel-custard










res Leches de Ron con Chocolate (Chocolate Rum Tres Leches Cake)

otal Time: 2 hrs 30 mins, plus baking and chilling time | Makes: 10 to 12 servings

an tres leches cake be improved upon? This version ups the ante with the addition of coffee, cocoa, chocolate, and a healthy dose of booze

NGREDIENTS

or the cake:

utter, for coating the pans

4 cup water

easpoons instant coffee crystals

2 cup unsweetened cocoa powder, preferably Dutch process

3/4 cups cake flour, plus more for dusting the pans

easpoons baking powder

2 teaspoon baking soda

2 teaspoon plus 1 pinch fine salt

1/4 cups granulated sugar

arge egg yolks

2 cup vegetable oil

easpoon vanilla extract

arge egg whites


or the tres leches:

ounces semisweet chocolate, finely chopped

cup half-and-half

(14-ounce) can sweetened condensed milk

(12-ounce) can evaporated milk (not nonfat)

2 cup dark rum

nch fine salt

or the filling and to assemble:

cups very cold heavy cream

2 cup powdered sugar


(2- to 4-ounce) piece semisweet chocolate, for garnish

NSTRUCTIONS

or the cake:



eat the oven to 325°F and arrange a rack in the middle. Coat the sides and bottoms of 2 (9-inch) cake pans with butter. Cut 2 rounds of

rchment paper and place in the bottoms of the pans. Butter the tops of the parchment and dust the pans with flour, tapping out the excess;

ide.

ace the water in a small saucepan and bring to a boil over high heat. Remove from the heat, add the instant coffee, and stir until dissolved.

e cocoa powder in a medium heatproof bowl and whisk in the hot coffee until there are no lumps. Let cool slightly, about 15 to 20 minutes.

ft the measured flour, baking powder, baking soda, 1/2 teaspoon of the salt, and 1/2 cup plus 2 tablespoons of the sugar into a large bowl;

ide. Place the egg yolks, oil, and vanilla in a separate large bowl and whisk until combined. Pour the cooled cocoa mixture into the egg mix

d gently whisk until smooth. Pour the egg mixture into the flour mixture and whisk until the batter is smooth; set aside.ace the egg whites, the remaining pinch of salt, and the cream of tartar in the bowl of a stand mixer and beat on medium-high speed until th

hites begin to turn white and foamy, about 1 to 2 minutes. Slowly add the remaining 1/2 cup plus 2 tablespoons sugar, about 1 minute. Cont

ating until stiff and glossy peaks form, about 2 minutes more.

sing a rubber spatula, stir about one-third of the egg whites into the batter to lighten the mixture. In two additions, gently fold in the remainin

hites, making sure no white streaks remain but being careful not to deflate the whites. Equally divide the batter between the prepared pans.

de by side, rotating halfway through the baking time, until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Coo

ns on a rack for 10 minutes, then unmold the cakes onto the rack to cool completely. Wash the cake pans.

sing a serrated knife, trim a very thin layer from each cake top, just enough to even out the surface and expose the inside of the cake. Retu

kes to the cleaned cake pans; set aside.

or the tres leches:

ace the chocolate in a large, heatproof bowl. Place the half-and-half in a small saucepan over medium heat and bring it just to a boil. Pour t

lf-and-half over the chocolate and let it sit until the chocolate has softened, about 1 minute, then whisk until smooth. Whisk in the condense

lk, evaporated milk, rum, and salt until smooth and combined.

vide the tres leches mixture into 2 equal portions. Starting with 1 cake and 1 portion, pour as much of the tres leches mixture over the cake

ssible. Repeat with the second cake and tres leches portion. Set the cakes aside until they begin to absorb the mixture, about 20 minutes.

ontinue to add more of the mixture until all of it has been added, about 30 to 40 minutes more. Cover the cakes with plastic wrap and refrige

urs, or freeze 1 1/2 to 2 hours, until the cakes are easier to handle. (They may not completely absorb all of the mixture.)urn the cakes out of the pans by inverting each onto a plate over the sink, as some unabsorbed mixture may spill out.

or the filling and to assemble:

ace the cream in the bowl of a stand mixer fitted with a whisk attachment and whip until slightly thickened. Add the powdered sugar and van

d continue beating until thickened and smooth.

o assemble the cake, place 1 of the cakes on a serving platter. Using an offset spatula or long, thin knife, spread about one-third of the filling

enly on top. Place the second cake on top and evenly spread the remaining filling over the top and sides of the entire cake. Refrigerate for

ast 15 minutes to let the whipped cream set.

st before serving, garnish the cake: Hold the piece of chocolate with a paper towel in one hand, and use a vegetable peeler to shave the

ocolate all over the top of the cake. Serve immediately.

Strawberry Shortcakes Recipe



otal Time: 1 hr 20 mins | Makes: 8 servings

here are two basic versions of strawberry shortcake: one made with homemade biscuits, and the other usually made with bland store-bough

llophane-wrapped cake cups. To improve on the latter version, we created this recipe using homemade sponge cake. To get the hallmark

ongy texture, fold beaten egg whites into a rich egg-yolk batter, then smooth it onto a baking sheet in a thin layer. Cut the baked cake into

ough individual portions to create tiny two-layer cakes, with sweetened strawberries and whipped cream layered in between. Serve with

French 75 cocktail to raise a toast while you enjoy this easy and elegant dessert.

NGREDIENTS

or the strawberries:

1/2 pounds strawberries, washed, hulled, and cut into medium dice4 cup granulated sugar

or the cake:

nsalted butter, for coating the baking sheet

arge egg yolks


easpoons vanilla extract

2 cup all-purpose flour, sifted

large egg whites



or the whipped cream:

cups heavy cream

ablespoons granulated sugar

2 teaspoon vanilla extract

NSTRUCTIONS

or the strawberries:

ombine the berries and sugar in a medium bowl. Let sit at room temperature, stirring occasionally, while you make the cake.

or the cake:

eat the oven to 350°F and arrange a rack in the middle. Cut 2 (18-inch) pieces of parchment paper. Trim 1 of the pieces to 18 by 13 inches;

th aside. Coat an 18-by-13-inch rimmed baking sheet with butter, line it with the trimmed piece of parchment, and coat the top of the parchm

th more butter; set aside.

ace the egg yolks, 1/3 cup of the sugar, and the vanilla in the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed unt

llow and thickened, about 5 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.

ith the mixer on low speed, slowly add the flour and mix until just combined, about 1 minute total. Transfer the mixture to a large bowl and s

ide.




http://www.chow.com/recipes/10497-french-75






horoughly wash and dry the mixer bowl, return it to the mixer, and fit the mixer with a whisk attachment. Place the egg whites, cream of tarta

d salt in the bowl and whisk on high speed until soft peaks form (they should droop over like soft-serve ice cream), about 1 minute. Gradua

d the remaining 1/3 cup of sugar and continue whisking until stiff peaks form (standing straight up), about 1 minute more. Using a rubber

atula, fold a quarter of the egg whites into the reserved yolk-flour mixture until evenly incorporated; gently fold in the remaining egg whites

st combined and no large white streaks remain.

our the batter into the prepared pan. Using an offset spatula, spread it into a very even layer, smoothing the top. (For the best results, make

e surface of the cake is as smooth and even as possible.)

ake until the cake is starting to pull away from the sides of the baking sheet, the top springs back when pressed with your finger, and it’s nonger sticky to the touch, about 20 minutes. Meanwhile, place a large, clean metal or glass bowl and a clean whisk in the freezer to chill for t

hipped cream.

emove the cake from the baking sheet by placing the second piece of parchment over top of it. Place an upside-down wire rack over the

rchment. Flip the baking sheet over (be careful while handling the hot pan) and gently peel off the bottom piece of parchment if it’s sticking

scard the parchment. Allow the cake to cool on the parchment-covered rack while you make the whipped cream.

or the whipped cream and to assemble the shortcakes:

ace the cream, sugar, and vanilla in the chilled bowl and whisk with the chilled whisk until medium peaks form, about 3 minutes. Place the b

the refrigerator.

ansfer the cooled cake with the parchment to a cutting board. Using a serrated knife, trim the edges of the cake to make a 16-by-11-inch

ctangle. Cut the longer side of the rectangle into 4 (4-inch) strips. Cut the shorter side into 4 (2-3/4-inch) strips. You should have 16 (4-by-2

ch) rectangles.

epare 8 small serving plates. Using a flat spatula, place 1 cake portion on each plate. Divide half of the reserved strawberries over the cake

d half of the whipped cream over the berries. Top with another cake portion and repeat with the remaining berries and whipped cream. Ser

mediately.

Chocolate Mousse Pie Recipe

otal Time: 50 mins, plus 2 hrs chilling time | Makes: 1 (9-inch) pie, or 8 to 10 servings

this recipe three simple components come together to make a pie that is equally worthy of serving at a dinner party or a casual potluck. Fir

sy chocolate cookie crust is pressed into a pie plate and baked until just set. Then an intensely flavored but lightly textured chocolate mous

ed in. Last, a sweetened whipped cream is layered on top. If you’re feeling fancy, sprinkle on some chocolate shavings.

hat to buy: There are only three ingredients in the mousse, so each should be fresh and high-quality.

he best cookie choice for the crust is Nabisco Famous Chocolate Wafers. In a pinch you can use Oreo cookies, but scrape out the creme fil

st.

ame plan: Have your bowl and whisk for the egg whites immaculately clean and your cream very cold.

NGREDIENTS

http://www.hometownfavorites.com/catalogsearch/result/?q=nabisco+chocolate+wafers






or the chocolate cookie crust:

ounces chocolate cookie wafers (about 25 wafers), such as Nabisco Famous Chocolate Wafers

ablespoons unsalted butter (1/2 stick), melted and slightly cooled

or the chocolate mousse:

ounces semisweet chocolate, coarsely chopped

cup cold heavy cream

arge egg whites (no traces of yolk), at room temperature


ablespoon granulated sugar


1/2 cups cold heavy cream

(1-ounce) piece semisweet chocolate, for garnish

NSTRUCTIONS

or the chocolate cookie crust:

eat the oven to 350°F and arrange a rack in the middle.

ace the cookies in a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, a

e melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you will need 1 1/2 cups).

lternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs.

ansfer to a medium bowl, add the melted butter, and mix until evenly combined.)

our the crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up t

des. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before making the filling, about 40 minutes.

or the chocolate mousse:

l a medium saucepan with 2 inches of water and bring to a simmer over medium heat.

ace the chopped chocolate and 1/4 cup of the cream in a large heatproof bowl. (Place the remaining cream back in the refrigerator until rea

e.) Nest the bowl over the saucepan, making sure the bottom of the bowl isn’t touching the water. Melt the chocolate, stirr ing occasionally w

bber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan, wipe any moisture from the bottom of it, and

ide to cool slightly.

ace the egg whites in the bowl of a stand mixer fitted with a whisk attachment (make sure the bowl and whisk have no trace of oil or fat on t

the whites won’t whip properly). Mix on high until stiff peaks form, about 1 minute; transfer to a medium bowl and set aside. (Alternatively, y

n whip the whites by hand in a large bowl for about 3 minutes.)

ean and dry the whisk attachment and mixer bowl. Place the remaining 3/4 cup of cream in the bowl and whisk on high speed until stiff pea

rm, about 1 minute. (Alternatively, you can whisk the cream by hand in a large bowl for about 3 minutes.)

sing a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cre

ently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not

ermix). Spoon the mousse into the cooled pie crust and smooth it into an even layer. Refrigerate uncovered until set, at least 2 hours.


hen ready to serve, place the bowl of the stand mixer and the whisk attachment in the freezer for 10 minutes. Add the sugar, vanilla, and cr

the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can whisk the cream by hand in a larg

illed bowl for about 3 to 4 minutes.) Spread or decoratively pipe the whipped cream from a pastry bag evenly over the pie.

o garnish, hold the piece of chocolate with a paper towel in one hand and use a vegetable peeler to shave the desired amount over the top

e.



Blackberry Chiffon Pie Recipe

otal Time: 1 hr 10 mins, plus at least 1 hr chilling time | Makes: 1 (9-inch) pie, or 8 to 10 servings

esh blackberries have an eye-catching purple hue and a deep berry sweetness that make for stunning desserts. In this chiffon pie recipe,

ackberries are smashed to release their juices and then cooked with sugar, lime juice, and zest to add tang and sweetness. The blackberry

eds are strained out of the syrup, which is folded together with beaten egg whites and gelatin to create a chiffon filling. That fluffy filling is p

o an easy vanilla wafer crust and chilled. Topped with whipped cream and fresh berries, this berry pie is the perfect make-ahead dessert fo

xt summer get-together.

ame plan: The pie can be made up to 1 day ahead without the whipped cream topping. After the filling is set, cover the pie lightly with plast

ap and keep it refrigerated. Just before serving, make the whipped cream topping and garnish with the blackberries.

o not substitute frozen blackberries for fresh in this recipe—they won’t yield enough juice to flavor the chiffon.

his recipe was featured as part of our Cool and Airy Summer Fruit Pies.

NGREDIENTS

or the crust:

ounces vanilla wafer cookies, such as Nabisco Nilla Wafers (about 46 cookies)

ablespoons unsalted butter (1/2 stick), melted

or the chiffon filling:

ablespoons water

1/2 teaspoons unflavored gelatin

pound blackberries (about 3 1/2 cups)


easpoon packed, finely grated lime zest (from about 1 medium lime)

ablespoon freshly squeezed lime juice


arge egg whites, at room temperature

o assemble:

1/2 cups cold heavy cream


ounces blackberries (about 1/3 cup)

NSTRUCTIONS

or the crust:








ace the cookies in a food processor fitted with a blade attachment and process until very fine, about 30 seconds (you should have about 1 3

ps). Stop the motor, add the melted butter, and pulse until combined, about 5 (1-second) pulses. (Alternatively, place the cookies in a resea

astic bag, press out the air, and seal. Using a rolling pin, smash the cookies into fine uniform crumbs, then transfer to a medium bowl, add t

elted butter, and mix until evenly combined.)

our the crumb mixture into a 9-inch pie plate and, using the bottom of a measuring cup or your fingers, press firmly and evenly into the botto

d up the sides.

ake until fragrant and slightly darkened in color, about 10 minutes. Remove the pie plate to a wire rack and set aside to cool. Meanwhile, ma

e chiffon filling.or the chiffon filling:

ace the water in a small bowl and sprinkle the gelatin evenly over the surface; set aside.

ace the blackberries, 1/4 cup of the sugar, the zest, juice, and salt in a medium saucepan and stir to coat the blackberries in sugar. Mash th

rries completely with a potato masher to release their juices, then bring to a rapid simmer over medium-high heat. Reduce the heat to med

w and simmer, stirring occasionally, until the berries are soft and falling apart and the liquid has thickened slightly, about 10 minutes. Meanw

ace a fine-mesh strainer over a large bowl; set aside.

our the blackberry mixture through the strainer. Using a rubber spatula, push on the blackberry solids and scrape the underside of the strain

til all of the liquid has been extracted; discard the contents of the strainer. Immediately whisk the gelatin mixture into the blackberry mixture

ssolved and smooth. Set aside to cool to room temperature, about 20 minutes.

ace the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until medium peaks form, about 1 minu

ith the mixer still on high speed, slowly add the remaining 1/4 cup of sugar and continue whisking until stiff, glossy peaks form, about 30 se

tal.

ewhisk the blackberry-gelatin mixture, add half of the beaten egg whites to the bowl, and whisk until just combined. Add the remaining egg w

d gently stir with a rubber spatula until just combined and no streaks or lumps of egg white remain.

ansfer the chiffon filling to the prepared crust and spread it into an even layer. Refrigerate uncovered until set, at least 1 hour. (If refrigeratin

ernight, cover lightly with plastic wrap once the chiffon filling is set.)

o assemble: hen ready to serve, chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add the cream and sugar to the

d whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. W

til medium peaks form, about 3 to 4 minutes.)

pread the whipped cream evenly over the pie, arrange the blackberries stem-side down in a tight cluster in the center of the pie, and serve

mediately.

Pumpkin Chiffon Pie Recipe

otal Time: 1 hr, plus at least 6 hrs chilling time | Makes: 1 (9-1/2-inch) deep-dish pie, or 8 to 10 servings



hiffon pies became popular in the early 1900s and were prized for their airy, delicate texture. The custard fillings get that light, fluffy texture f

e addition of whipped egg whites and gelatin. This version—with a spiced pumpkin filling, rum-infused whipped cream topping, and buttery v

okie crumb crust—is a fun alternative to the heavier traditional pumpkin pie served at Thanksgiving.

ame plan: This pie can be made up to 1 day ahead. After the chiffon filling is set, cover the pie lightly with plastic wrap and keep it refrigera

ake the whipped cream and top the pie just before serving.

NGREDIENTS

or the crust:ounces vanilla wafer cookies, such as Nabisco Nilla Wafers (about 65 cookies)

ablespoons unsalted butter, melted

or the filling:

ablespoons dark rum or apple cider

(1/4-ounce) packet unflavored gelatin

(15-ounce) can pumpkin purée (not pie filling)

cup whole milk

4 cup packed light brown sugar

arge egg yolks, at room temperature

easpoon ground cinnamon

4 teaspoon ground ginger

4 teaspoon freshly grated nutmeg




o assemble:



1/2 teaspoons dark rum or apple cider

NSTRUCTIONS

or the crust:


ace the cookies in a food processor fitted with a blade attachment and process into fine crumbs (you should have about 2 cups). Stop the m

d the melted butter, and pulse to combine. (Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a

n, smash into uniform fine crumbs. Transfer to a medium bowl, add the melted butter, and mix until evenly combined.)

our the crumb mixture into a 9-1/2-inch deep-dish pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the b

d up the sides. Bake until fragrant and slightly darkened in color, about 10 to 15 minutes. Remove the pie plate to a wire rack and set aside

or the filling:

our the rum or apple cider into a small bowl and sprinkle the gelatin evenly over the surface; set aside.

hisk the pumpkin, milk, brown sugar, egg yolks, spices, and salt together in a medium saucepan over medium heat. Cook, whisking consta

til the mixture just starts to steam and reaches 160°F on an instant-read thermometer, about 8 to 9 minutes (do not let the mixture simmer)

emove the pan from the heat, add the rum-gelatin mixture, and whisk until combined and the gelatin has dissolved, about 1 to 2 minutes.

ansfer the mixture to a large bowl and let cool for 15 minutes.



ace the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until medium peaks form, about 1 minu

ith the mixer still on high speed, slowly add the sugar and continue whisking until stiff, glossy peaks form, about 1 1/2 minutes more.

sing a rubber spatula, add half of the beaten egg whites to the cooled pumpkin mixture and gently stir until just combined. Add the remainin

hites and gently stir until just combined and no streaks of egg white remain. Transfer the chiffon mixture to the prepared pie crust and sprea

o an even layer. Refrigerate uncovered until set, at least 6 hours or overnight.

o assemble:

hen ready to serve, place the cream, sugar, and rum or apple cider in the bowl of a stand mixer fitted with a whisk attachment. Whisk on me

eed until medium peaks form, about 3 minutes. Spread evenly over the pie and serve immediately.

Pavlova with Lemon Curd and Fresh Berries Recipe

otal Time: About 45 mins, plus chilling, baking, and cooling time |Makes: 8 to 10 servings

avlova, named for the Russian ballerina Anna Pavlova after her 1920s tour through Australia, is an airy meringue cake topped with whipped

eam. Popular in both Russia and Australia, the pavlova consists of a crisp shell base with a marshmallowlike interior. Our version is topped

ngy lemon-curd whipped cream and fresh berries—a light and elegant dessert.

ame plan: If you prefer to use prepared lemon curd, you’ll need 1 cup for this recipe.

his dish was featured as part of our Easter Desserts.

NGREDIENTS

or the lemon curd:

arge egg yolks (save the whites for the pavlova)


4 cup finely grated, loosely packed lemon zest (from about 5 to 6 medium lemons)

3 cup freshly squeezed lemon juice (from about 3 to 4 lemons)


ablespoons unsalted butter (3/4 stick), cut into 6 pieces, at room temperature

or the pavlova:

arge egg whites with no traces of yolk, at room temperature

nch fine salt


easpoons cornstarch

easpoon distilled white vinegar


http://www.chow.com/galleries/188/easter-dessert-recipes#!4137/pavlova-with-lemon-curd-and-fresh-berries






o assemble:




1/2 cups fresh berries, such as raspberries, blackberries, blueberries, or sliced strawberries

NSTRUCTIONS

or the lemon curd:

1. Fill a medium saucepan with 1 to 2 inches of water and bring it to a simmer over high heat; reduce the heat to low and keep the wate

bare simmer.

2. Place all of the ingredients except the butter in a large heatproof bowl and whisk to combine. Set the bowl over, but not touching, the

simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, ab

to 10 minutes.

3. (Check to make sure the water does not boil by periodically removing the bowl from the saucepan using a pot holder or dry towel. If

water boils, reduce the heat so the eggs do not curdle.)

4. Remove the bowl from the simmering water; whisk in the butter one piece at a time, waiting until each piece is completely melted an

incorporated before adding another.5. Set a fine-mesh strainer over a medium bowl. Strain the curd, pressing on the solids and scraping the extra curd clinging to the unde

of the strainer into the bowl; discard the solids left in the strainer.

6. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming.

7. Refrigerate until set and chilled, at least 3 hours. (The curd can be made and refrigerated up to 2 days ahead.) While th

curd sets, prepare the pavlova.

or the pavlova:

1. Heat the oven to 250°F and arrange a rack in the middle. Using a 9-inch round cake pan, trace a circle onto a piece of

parchment paper with a pen or marker.2. Flip the paper over and place it on a baking sheet (the traced circle should be visible); set aside.

3. Place the egg whites and salt in the very clean, dry bowl of a stand mixer fitted with a clean, dry whisk attachment. Whisk on mediumspeed until the whites begin to lighten in color and only small bubbles remain, about 2 minutes.

4. Increase the speed to high and very slowly add the sugar in a thin, continuous stream. Whisk until firm, shiny peaks form, resemblin

marshmallow crème (this is the meringue), about 3 minutes.

5. Remove the bowl from the mixer and sift the cornstarch through a fine-mesh strainer into the meringue.Drizzle with the vinegar and

and fold them into the meringue with a rubber spatula until no streaks of vanilla remain, being careful not to deflate the whites.

6. Using the rubber spatula, pile the meringue into the center of the circle drawn on the parchment paper and smooth it to the edges of

circle to form a rough, even disk about 1 inch tall. (If the parchment shifts while spreading the meringue, weigh down two opposite co

with small, heavy objects like cans. Make sure to remove them before baking.)Bake until the meringue is firm to the touch but slightly

in the middle, about 60 minutes. Remove from the oven, place the baking sheet on a wire rack, and let cool completely. Run a thin m

spatula under the meringue to loosen.Carefully slide it onto a serving platter or cake stand; set aside.

o assemble:

Place the cream, sugar, and vanilla in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until s

peaks form, about 1 1/2 to 2 minutes.

Remove the bowl and, using a rubber spatula, fold the chilled lemon curd into the whipped cream, leaving big streaks of curd and whippe

cream.Pile the mixture into the center of the baked meringue and spread it to the edges.

Top with the fresh berries and serve the pavlova immediately.



im the dough to make a 9-inch square.

ut the dough into 9 (3-inch) squares, but do not separate the squares.

de the parchment and dough onto a baking sheet and set aside at room temperature. Repeat rolling and trimming the remaining portion of

ugh and place on a second baking sheet.

ace both baking sheets in the oven and bake for 8 minutes. Rotate the sheets from front to back and top to bottom, and continue baking un

aham crackers are fragrant and crisp around the edges, about 7 minutes more.

emove from the oven and transfer the crackers on the parchment sheets to a work surface. Let cool for 5 minutes. Using your hands, break

ackers into squares using the marked lines as a guide. Immediately transfer the crackers to a wire rack to cool completely. Store the chocolaham crackers in an airtight container at room temperature for up to 5 days.

o assemble the s’mores:

or each s’more, spread 1 tablespoon of the peanut or cookie butter on 9 of the graham crackers; set aside.

hread 3 marshmallows onto a skewer and roast until golden brown and toasted on all sides.

arefully place the roasted marshmallows on the peanut or cookie butter side of 1 graham cracker and top with a second plain graham crack

ently squeeze the crackers together and remove the stick. Serve immediately. Repeat to make additional s’mores.

Lemon Meringue Pie with a Graham Cracker Crust Recipe

otal Time: 1 hr 30 mins, plus 4 hrs cooling time | Active Time: 40 mins | Makes: 8 servings

here’s a difference between the skills required for cooking and those that go into baking, as anyone who has attempted a complicated pastr

test. Instead,CHOW goes for simple, homey desserts like this tart-sweet pie.

NGREDIENTS

or the graham cracker crust:

1/2 cups crushed graham crackers (about 8 whole crackers)

ablespoons (3/4 stick) unsalted butter, melted and cooled

ablespoons granulated sugar

http://www.chow.com/food-news/114667/how-to-roast-a-marshmallow/






4 teaspoon kosher salt

or the lemon filling:

3 cup cornstarch

1/2 cups granulated sugar

arge egg yolks

2 cup freshly squeezed lemon juice (from 3 to 4 lemons)

1/4 cup water

ablespoons (1/4 stick) unsalted butter, cut into pieces

ablespoons finely grated lemon zest (from 3 to 4 lemons)

or the meringue:


4 teaspoon kosher salt


NSTRUCTIONS

ace oven rack in the center of oven and heat to 375°F.

or the graham cracker crust:

ombine crushed graham crackers, melted butter, sugar, and salt in a medium bowl and mix well. Press mixture evenly into a 9-inch metal o

ramic pie plate and bake until lightly browned, about 10 minutes. Let cool completely on a wire rack.

or the lemon filling:

ombine cornstarch, sugar, egg yolks, and lemon juice in a medium-size heavy saucepan. Add water and whisk until blended; use a rubber

atula to scrape the sides and bottom of the pan to make sure mixture is well combined.

ook over medium heat, whisking constantly until mixture comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat, add butte

mon zest, and stir vigorously until butter is completely melted and ingredients are thoroughly combined.

our mixture into graham-cracker crust, cover with a round of waxed paper or parchment paper, and let cool to room temperature.

or the meringue:

ombine egg whites and salt in a large, clean bowl and whip with a hand mixer on high speed until soft peaks form. Gradually add sugar and

ntinue beating until stiff, glossy peaks form.

emove the paper from pie, and spoon meringue over lemon filling. Spread meringue with a spatula so that it covers the entire surface of the

aling in filling. Be sure meringue meets the crust, otherwise it will shrink inward, exposing filling.

ake until meringue is golden brown, about 10 minutes. Let cool to room temperature on a wire rack, then refrigerate until filling is cold, at lea

urs. Slice, and serve chilled.

everage pairing: Selbach-Oster Zeltinger Sonnenuhr Reisling Auslese Rotlay, Germany. Only Riesling has the sharp, acidic rush to take o

ensity of the lemon while casually balancing it with perfectly integrated sweetness. The firmness and structure of this wine makes a satisfyi

ntrast to the creamy puffiness of the pie.

Charles Chocolates Graham Crackers Recipe

http://www.chow.com/ingredients/43



http://www.klwines.com/detail.asp?sku=1026478







graham crackers

hese graham crackers are great alone but even better when used in this S’moresr ecipe from Charles Chocolates.

NGREDIENTS

8 tablespoons (1 stick) unsalted butter, at room temperature

2 tablespoons brown sugar

2 tablespoons granulated sugar

2 teaspoons honey

3/4 cup all-purpose flour

1/2 cup graham flour

Pinch of salt

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

NSTRUCTIONS

Heat the oven to 350°F.

Combine the butter, sugars, and honey in a mixer, and cream until soft and fluffy. In a separate bowl, sift together the flours, salt, baking sod

nd cinnamon. Add the dry ingredients to the creamed mixture and mix until just combined. Use your hands to press the dough together unt

orms a ball.

Flour a clean and dry surface with graham flour. Roll out the dough to a 12-by-12-inch square and then cut into nine 4-inch squares. Prick th

urface of the squares with a fork and place them on a parchment-lined baking sheet.

Bake the dough until the top is golden brown, slightly blistered, and dry looking, about 8 to 10 minutes. Remove from the oven and place on

ack to cool.




http://www.charleschocolates.com/





Cakes & Cremes

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