Light-as-a-cloud cake finishes an Easter meal with style and lots of fresh fruit. Vary the fruit - try raspberries, peaches, plums, mangoes, pineapple or star fruit — as the seasons change.
Surrender to the sumptuousness of chocolate with this decidedly delicious dessert. It's even more luxurious when you part the top and slip in a scoop of vanilla ice cream or raspberry sorbet.
Serve with orange segments and honey-sweetened whipped cream.
Souffle seems scary to make because it is so light and airy and appears so fragile, but it is surprisingly easy to put together. Serve with a green salad for a simple, casual dinner.
Syllabub is a thick, frothy English dessert that was popular during the Victorian era. This version is adapted from recipe No. 1486 in Beeton's Book of Household Management, originally published in the mid-1800s. It combines deliciously with the first strawberries of the season and another Victorian favourite, crisp.
Fireworks, friends and food. Throw a party for Canada Day and serve this special strawberry maple-leaf flag cake. Start with a 13- x 9-inch (3.5 L) sponge cake (recipe follows), or use your favourite recipe for white cake of that size, and completely cover it with whipped cream. Then form the outside red borders and distinctive maple leaf with sliced strawberries. Be sure to refrigerate the cake until sparkler time, then cut it and toast our birthday.
Any tangy orange — navel, burgundy-fleshed Moro in the winter or a member of the mandarin family — is ideal in this recipe. Serve with whipped cream scented with orange liqueur and sweetened sliced or crushed strawberries.
Chocolate chips update this classic. Beating the egg whites with a stand mixer gives great height to the cake. An electric hand mixer still gives a pillowy texture, but the cake will not be as high.
