Serve ramekins of this classic comfort food on napkin-lined side plates with demitasse or small dessert spoons.
This Italian dessert - part trifle, part fresh cheesecake - became a favourite in the 1980's and lingers fondly on menus of resaurants such as Grano in Toronto. It's also a bestseller at Pusateri's, Toronto's premier fine-food grocery store. This recipe is originally fram Grano and uses homemade cake, but you can substitute store-bought giant ladyfingers.
Like the famous tricoloured ice cream, this dessert has three flavours — two in the ice cream and one in the cake.
The Four Seasons Hotel Toronto has a renowned kosher kitchen that caters everything from weddings and bar and bat mitzvahs to conventions and dinners for hundreds of guests. Executive pastry chef Sitram Sharma shares this layered chocolate cake made especially for Passover with potato flour. "Chocolate is the No. 1 dessert, a very popular item on the kosher menu," he says. Garnish with red currants, red or golden raspberries, quartered strawberries or cape gooseberries.
With a sunny mirrorlike top, this glorious dessert shines in looks and taste. Use only full-fat cream cheese and sour cream.
