Strawberry Vanilla Cheesecake
This classic New York-style cheesecake gets an update with vanilla and strawberries. Choose small uniform-size berries.
This classic New York-style cheesecake gets an update with vanilla and strawberries. Choose small uniform-size berries.
Bittersweet and white chocolate pair in a very rich frozen two-layer mousse created for Christmas in November by executive chef Michael Mandato. In his pastry kitchen, there is a good supply of rounded silicone moulds necessary for the igloo shape. But layering the rich dessert in ramekins is just fine, especially if, instead of turning out the dessert igloo-style, you simply garnish each with a dollop of whipped cream and chocolate shards. Or garnish with a coffee bean, edible gold, raspberries or even finely diced mango and kiwifruit.
Showcase this layered mousse on a pedestal cake plate. Then take it back to the kitchen to cut because you need to wipe the blade with a damp cloth between slices. May is mango season so they are at their peak of flavour now.
Instead of fluted tart pans, you can also use mini (1-1/4- x 3/4-inch/3 x 2 cm) muffin cups.
Boozy custard is a treat in itself, but we take it over the top by serving it in homemade chocolate bowls.
This fresh spin on a classic dessert is inspired by chef Romain Avril of Toronto's Lavelle restaurant (he uses matcha green tea powder in his).
These foolproof steps take your sponge cake to new heights. Having gelatin in the whipped cream filling means the cake can be made a day ahead.
Meringue creates a dramatic, golden-textured crust for this lively lemon-filled cake. Whipped cream is an alternative to meringue when appropriate.
Chewy nut meringue and bittersweet and milk chocolate mousse combine in this stunning dessert.
If you're looking to amaze dinner guests with an impressive dessert, soufflés are just the trick. Since height is the sign of a successful soufflé, always serve them straight out of the oven, before their tops have a chance to settle. Serve a shot glass of crème anglaise to each guest so they can pour it in after opening the soufflé with a spoon.
