The are many variations of bomboloni, the little cream filled doughnuts of Italy. These are an adaptation of the recipe I used when I worked at Carravaggio in New York City and are not filled. Instead, they are made with ricotta which provides and moist creamy center to these wonderful treats.
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These fruit tea cakes are a delicious way to take advantage of all the wonderful fruit, particularly stone fruit, that is in markets everywhere at this time of year. Get some deliciously ripe peaches or cherries and these light, tender cakes are sure to please!
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Bread pudding is a traditional British dessert and one of my very favorite “comfort food” endings for a meal. Many, many variations abound and I love them all! Let’s start, however, with the classic at it’s simple best.
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Pavlova is a meringue based dessert named for a Russian ballerina. The crisp meringue shell is usually filled with whipped cream and fruit. This strawberry lemon pavlovas are filled with lightened lemon curd and sliced strawberries – a perfect summer dessert that uses the delicious berries at the market right now!
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These chocolate creams with crushed praline are wonderful mousse like desserts that are simple to make and delicious to eat! Crunchy praline adds textural contrast to the rich chocolate. Make this the same day you want to serve it so that the praline remains crisp in the chocolate!
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Souffle is one of those desserts that people don’t often attempt because they either think it’s too difficult or they have heard horror stories! That’s too bad because these mixed berry souffles are quick to make (most of it can be done ahead!) and are a light and quick summer dessert. Yes, souffle begins to deflate as soon as you remove it from the oven, but if you have everything prepared, you can get this dessert to the table while still spectacular!
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Need a quick, elegant dessert for the 4th of July? Make a summer berry trifle (or several!) and relax with your guests while your desserts chill. Simple to make and delicious to eat, these trifles are sure to be a big hit this 4th!
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I lived in Vietnam for 6 months and fell in love with their iced coffee known as ca phe sua da. These Vietnamese coffee puddings are the dessert version – strong espresso, sweetened condensed milk, and light airy whipped cream!
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These lemon custards are so simple and yet very elegant. Layered lemon custards can be made ahead so all you need to do is garnish the plate and you have a lovely plated dessert for a special spring treat.
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Cream puffs – how delicious when properly prepared! Follow the directions below and produce glorious puffs that will get you rave reviews!
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