Flaky buttermilk biscuits with homemade raspberry jam. That’s a treat.
Sweet creamy Zabaglione (Zabaione) made with egg yolks, sugar and Limoncello.
Gennaro Contaldo was born in Minori, on the Amalfi Coast, and is one of the most respected chefs in London and worldwide. He is widely known as the man who taught Jamie Oliver everything he knows about Italian cooking.
Not sure how you like your cheesecake? Try it burnt.
Basque cheesecake was born in the late 1980s in Spain’s mountainous Basque Country. Santiago Rivera, the chef of La Viña, a small bar in San Sebastian, is credited to be the first to bake the iconic dessert. He called it “Tarta de queso,” which translates to “cheesecake.”
Creating the perfect Basque cheesecake involves a high baking temperature and a watchful eye. The high heat is what creates the signature char and lightly scorched surface, while ensuring the center remains wonderfully gooey. While some might find the char aesthetically unappealing, it’s what sets Basque cheesecake apart and has become a beloved characteristic.
Chef Bruno Albouze will guide you through.
Would you like some cake?
A flavorful, sugar-free, yet very delicious entremet dessert inspired by Chef Pierre Herme‘s world famous Ispahan macaron and baked by Dessertophilia.
You may be a bit confused. What are we talking about? Is this a cake or what is it? What is an entremet? Is it cake? Then why naming it different?
Well, making the long story short, an entremet is a multi-layered mousse-based dessert. These layers might include sponge cake, mousse, cream fillings, fruit compotes, or glazes. That’s not just cake, but better.
Sounds good? Give it a try.