This classic cake is a sweet ending to a lovely dinner any time of year. If you like, garnish it with curls of lemon rind. A citrus zester with a channel cutter makes this easy. To serve, cut it with a serrated knife.
This delicate meringue-based treat is a twist on the famous French Mont Blanc dessert. For best results, assemble it just before serving. Look for canned chestnut pur?e in the baking section of the grocery store.
For an unforgettable finale, treat your guests to their very own cranberry-filled meringue nests. A boozy whipped cream, known as a syllabub, makes a festive topping.
Jack-o’-lantern cookie pops do double duty as tasty treats for the kids and their friends and an edible Halloween centrepiece.
For this freezer-ready meringue cake, we offer two techniques to set the gelatin: in the refrigerator or the quicker method of chilling the bowl of strawberries and gelatin in a larger bowl of ice water.
Around Easter, a lemony pie is usually the most requested recipe on our website. This combination of creamy filling and fluffy meringue topping will have guests asking for the recipe.
When you layer silky chocolate mousse with crunchy meringue, the meringue becomes soft and chewy, making this cake easy to slice with a hot, sharp knife.
Barbara Reiss, husband, Ed, and daughter, Pam, are the owners and operators of Desserts Plus, a popular restaurant and catering firm in Winnipeg. Here they share a favourite Rosh Hashanah dessert, which we've adapted slightly for the home kitchen. This impressive torte has the winning combination of hazelnut, chocolate and coffee and goes well with a dairy lunch or dinner.
