Need a dessert to wow even the most discerning dinner guests? Look no further than this traditional holiday cake, updated with white chocolate birch bark topping and buttery toffee filling.
Like hazelnut nougat, this meringue is chewier and softer than one in a traditional pavlova. The meringue spreads by about 2.5 cm (1 inch) when baking, so ensure your baking sheet is large enough to accommodate it. You can make the meringue a couple of days in advance and keep it well-wrapped in a dry room. We sprinkled the whipped cream with coarsely chopped skinned hazelnuts.
This is a jazzed-up version of a Cantonese restaurant favourite.
Serve with: Rice and saut? spinach or Chinese broccoli
Spoonbread is a soft, spoonable version of cornbread. It's easy to make and is a delicious alternative to stuffing. If you have a large crowd to feed, you might want to make both.
Also known as "eggs in purgatory," tomato-poached eggs make a delicious meal any time of day. Serve with crusty baguette slices and top with a little shredded Parmesan cheese, if you like.
These sweet little loaves are the perfect accompaniment to brunch or teatime.
These cakes are inspired by financiers, the rich almond cakes that are a French pastry shop favourite. We used Nordic Ware mini cake and candy moulds for the photo, but mini tart or muffin tins are suitable, too.
The perfect balance of sweet, tart and creamy, this airy mousse makes a delightful finish to any harvest dinner.
Bright flavours of smoked salmon, green onions and lemon add a special-occasion feel to a puffy soufflé which is excellent for brunch, lunch or supper.
