Mixed Fruit Pavlova

It's relatively easy to make, with three main components: meringue, whipped cream and fresh fruit.  It does take a while, though.

Start with a couple egg whites and a small bit of cream of tartar; whip until foamy.  Then add a bit of sugar and vanilla; whip to still peaks.  Spread the meringue onto a silicone baking mat.  Be sure to make walls around the edge of the meringue to form a shell (ya, know like in the picture).  Place it into a preheated 250F oven.  Here's the where the waiting starts: turn off the oven and leave the meringue overnight, or for ~8hours.  When it's done, it should be crisp and melt away when you bite it.

You can prepare the fruit while the meringue "bakes."  Be sure to use flavours that complement each other.  Also, the delicate fluffy composition needs the texture of soft fruits like berries and stonefruit.  Something like apple wouldn't fit the texture profile.

When the meringue is done, prepare the whipped cream.  I went with a light flavour profile to support the already delicate taste: acacia honey and almond.  Like the taste of angels dancing on your tongue, they are!

Finally, pile the whipped cream in meringue shell and layer the fruit atop the cream.  I also made a blood orange syrup to drizzle over top.  Be sure to serve it promptly so the meringue doesn't get soggy.

Angel Food Cake Trifle

A bright coloured dessert for celebrating the New Year.  Whipped cream and angel food cake provide a visual contrast and taste complement for the pomegranate.

1. I started with a pack mix cake - because it's easy, and making one from scratch requires a dozen egg whites.  Once the cake cools, remove the crust.
2. Make a simple sauce of sugar, a small bit of cornstarch and pomegranate juice.  Bring to a boil, but remove from heat promptly.
3. Whip the cream with a bit of sugar, vanilla bean and a few drops of Fiori di Sicilia.
4. Extract the pomegranate arils and the zest of lemon (and/or orange, tangerine, lime).
5. Add a bit of sauce to the glass and pile in the cream, cake and fruit.

For a richer dessert, use a chocolate sauce (melted chocolate and cream - or non-dairy milk).

Génoise Framboise

Light layers of wholewheat lemon génoise cake, raspberry jam and vanilla whipped cream!  Génoise is made without any baking powder or soda - it's leavened entirely by whipped eggs.

Here's how it's made:

Matcha Cake

Matcha is a special green tea powder.  It adds a unique flavour when added to other foods.

Using the regular cake recipe 1:1:1:1 (eggs, butter, flour sugar), add a few tablespoons of matcha powder.

Bake and cool as normal.

The bright and earthy flavours of matcha paired well with the floral tastes of rosewater and whipped cream.

Classic Tiramisu

The sequence of preparation is like the Nectarine Tiramisu.  However, instead of pouring the flavouring over the ladyfingers, simply dip them in cooled and sweetened espresso.

I use these pastry bags with great success: Regular size: DayMark 115435 12" Hand-E-Grip Pastry Bag with Dispenser (Roll of 100)

Large: DayMark 115436 18" Hand-E-Grip Pastry Bag with Dispenser (Roll of 100)

Tiramisu aux Nectarines

It's got a peaches and cream flavour.

Hack up some nectarines.  They have to be nice, ripe and flavourful.

Make a puree of nectarine with a splash of orange juice and a drop of vanilla extract.

Lay a base of ladyfingers and soak with the puree.  Top that with a mixture of sweetened mascarpone and whipped cream.  I don't use eggs in my tiramisu.

I like two layers.  Once it's done, resist the urge to dig in!  It's gotta chill for at least two hours.

I topped mine with vanilla bean seed.

Mmmm... yes.

*tiramisù is Italian.  I used the French name... because I can.

Berries in a Basket

Strawberries in a chocolate basket!

Cream, sugar, a couple of grates of nutmeg, and vanilla bean.  Whipped by hand to perfection:

A few tiny berries:

Chocolate basket: instructions here

Pipe in the whip and top with berries:

Garnished with apple mint.  Outrageously decadent.

Strawberries and Fried Shortcake

Happy Valentines Day from jLAmode! [vegan]

Here's a vegan and dairy version of a classic - with a twist.  Rather than baking a shortcake, fry it!

First, add sugar to diced strawberries to begin the maceration process - it draws the liquid out of the berries making a natural, flavourful syrup.

Combine flour, malt, sugar, coconut oil, salt, baking powder and nutmeg.

Add soy milk and vanilla extract and mix just until combined.

It should be a very thick batter.  Scoop spoonfulls into medium hot oil and fry until golden brown.

Drain and allow to cool for a few moments.

Plate with strawberries and soft-whiped cream (or omit for vegan)

[dairy]

Citrus stack cake

Layers of zippy lemon cake and mellow whipped cream; topped with lemon and tangerine zest.  Served with a dash of nutmeg and a kumquat slice.

Strawberry and Kiwi Tarte

So good, with the fresh and acidic flavours of the fruit.

First, start with a sponge (a cake one).  I make this one by following the following ratio - 1:1:1:1 Eggs, Fat, Sugar and Flour.  That's the basis for the cake, but will require adding in the rest of the needed ingredients: flavouring (vanilla), salt, soda, powder, etc.

Bake in a fluted tart pan and cool on a wire rack.

Fill the top with either a custard, or whipped cream.

Arrange the fruit and brush with a pastry glaze (melted apple jelly or apricot jam).

Let the glaze cool for a few minutes to all ow it to set.

Slice and enjoy:

Pecan Cake

An easy preparation for the holidays.

Simply a vanilla cake (boxed, or your favourite recipe).  Covered in whipped cream and pecans.  Easy to make and a delicious winter treat.