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asy tiramisu by Gordon Ramsay
gredients
50 g mascarpone
teaspoon vanilla extract
tablespoons marsala brandy or tia maria
50 ml strong coffee or espresso, cooled to room temperature
50 ml single cream
tablespoons icing sugar
6 savoiardi biscuits sponge fingers
ozen bar of 70% chocolate
ocoa powder
ethod
Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed togetheWhisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.
Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a tim
nd dip it in to the coffee. Set it to one side and continue with the remaining biscuits.
Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in un
ou reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse.
Remove the Tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of ea
ramisu. Finally, dust with sifted cocoa powder to serve.
Coconut Tres Leches Cake Recipe
otal Time: 1 hr 15 mins, plus soaking time | Active Time: 1 hr 15 mins |Makes: 12 servings
his supereasy cake, soaked with a milky mixture laced with dark rum and coconut milk, is one of our most popular recipes. We’ve tested it a
veral parties and have yet to take home anything but an empty baking dish and a whole bunch of recipe requests. So here it is! Be sure to
well before you want to serve it—the longer it sits, the better it gets. And don’t skip the toasted coconut!
NGREDIENTS
Butter, for coating the baking dish
1 cup all-purpose flour
6 large eggs
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1 cup granulated sugar
1 (14-ounce) can sweetened condensed milk
2/3 cup evaporated milk (not nonfat)
1/2 cup unsweetened canned coconut milk
1 tablespoon dark rum, such as Myers’s, plus more as needed
1 cup sweetened flaked coconut
1 1/2 cups heavy cream
1 tablespoon powdered sugar NSTRUCTIONS
Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside. Place the flour in a sm
owl and whisk to aerate and break up any lumps; set aside.
Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in a separate, very clean, medium bowl. Add the suga
he yolks and, using the paddle attachment, beat on high speed until pale yellow, about 5 minutes. Transfer the mixture to a large bowl; set a
Thoroughly clean and dry the stand mixer bowl. Place the egg whites in the clean bowl and, using the whisk attachment, whip on high speed
medium peaks form, about 1 1/2 minutes.
Using a rubber spatula, stir about a third of the egg whites into the yolk mixture to lighten it. Then gently fold in the remaining whites. Sprinkour over the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do not overmix.)
Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan
bout 20 to 25 minutes.
Meanwhile, place the three milks and the rum in a large bowl and whisk until combined; set aside.
Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allo
ool for 15 minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap
efrigerate at least 4 hours or overnight.
When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until light
rowned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl.
Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. (If you like, flavor it with a teaspoon of dark ru
Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.
Chocolate Pots de Crème Recipe
otal Time: 45 mins, plus chilling time | Active Time: 20 mins |Makes: 6 servings
s a little girl, my favorite dessert was chocolate pudding with whipped cream. As an adult, my sweet tooth has not strayed far, and is happily
tisfied by this simple, elegant dessert. This recipe is also the perfect way to use up those extra egg yolks after making meringue or angel fo
ke.
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his recipe was featured as part of our Chocolate Desserts photo gallery.
NGREDIENTS
2 cups heavy cream
5 ounces good-quality bittersweet chocolate, chopped into small pieces
1/2 cup granulated sugar
4 large egg yolks, at room temperature
NSTRUCTIONS
Heat the oven to 300°F and arrange a rack in the middle. Bring about 4 cups water to a simmer over medium heat. Arrange 6 (6-ounce) ram
/2 inch apart in a large baking dish; set aside.
Place cream in a small saucepan over medium heat and bring it just to a simmer. Remove from heat, add chocolate, and stir until completel
melted, about 3 minutes; set aside.
Whisk sugar and yolks in a large bowl until thickened and pale in color, about 2 minutes. Slowly whisk in 1/3 of the chocolate mixture, then a
he remainder while constantly stirring (try not to incorporate any air).
Place a fine mesh strainer over a large measuring cup or a bowl with a spout and pour in the custard base. Remove the strainer and evenly
he custard base among the ramekins. Tap each ramekin a few times to break any bubbles that appear on the surface.
Place the baking dish in the oven and carefully add enough of the simmering water to reach 1 inch up the sides of the ramekins. Cover the d
with aluminum foil and poke several holes in the foil to allow steam to escape. Bake 25 minutes or until the outer 1 inch of each custard is se
enters will still be slightly jiggly).
Remove the ramekins to a rack and let cool to room temperature, about 1 hour. Serve immediately or cover and refrigerate up to 4 days. If
efrigerated, let the pots de crème come to room temperature for 20 minutes before serving.
Apricot Meringue Pie Recipe
otal Time: 1 hr 45 mins, plus 1 hr 30 mins chilling and cooling time |Makes: 1 (9-inch) pie, or 8 to 10 servings
good lemon meringue pie has a balance of tangy filling, flaky crust, and sweet toasted-meringue topping. This apricot version
arts with a press-in crust that has ground almonds to complement the fruit. The filling is made with fresh apricots to keep it tan
milar to the classic lemon. It’s topped off with a sturdy Swiss-style meringue that is heated a bit before being whipped to stiff p
nd toasted in the oven to ensure a pie that won’t weep or become soggy.
pecial equipment: You’ll need pie weights to line the crust so that it doesn’t puff up while prebaking. If you don’t have pie wei
st use some dried beans.
ou’ll also need an instant-read thermometer for this recipe.
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ame plan: The dough can be made and pressed into the pie plate, tightly wrapped with plastic wrap, and refrigerated for up to
ays before baking.
his recipe was featured as part of our Cool and Airy Summer Fruit Pies.
NGREDIENTS
or the crust:
4 cup whole, roasted, salted almonds (about 1 1/4 ounces)
cup plus 3 tablespoons all-purpose flour, plus more as needed4 teaspoon fine salt
tablespoons unsalted butter, chilled and cut into small pieces
4 cup shortening, frozen until hard and cut into small pieces
tablespoons ice water
teaspoon freshly squeezed lemon juice
or the filling:
pound apricots, pitted and cut into 1-inch pieces
tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
arge egg yolks (reserve the whites for the meringue in the very clean bowl of a stand mixer)
cup granulated sugar
4 cup plus 2 tablespoons cornstarch
4 teaspoon fine salt
cup water
tablespoons unsalted butter (1/4 stick), cut into small pieces
or the meringue:
large egg whites, at room temperature (use the whites leftover from the filling)
cup granulated sugar
4 teaspoon cream of tartar
NSTRUCTIONS
or the crust:
ace the nuts in a food processor fitted with a blade attachment and process into very small pieces, about 40 seconds. Scrape
des and inner ridge of the bowl with a rubber spatula to release any accumulated bits of ground almond.
dd the measured flour and salt and pulse a few times to combine. Add the butter and shortening and pulse until reduced to pe
ze pieces and the mixture looks like sand, about 20 to 30 (1-second) pulses.
rizzle in the ice water and lemon juice and pulse just until the dough comes together, about 12 (1-second) pulses.prinkle the dough evenly over the bottom of a 9-inch pie plate. Using a measuring cup or your fingers, evenly press the dough
e bottom and up the sides of the pan (flour the cup occasionally to prevent it from sticking). Refrigerate uncovered for at least
our.
eat the oven to 425°F and arrange a rack in the middle. Prick the bottom of the crust all over with a fork, making sure not to p
e crust. Line it with a piece of parchment paper and fill it with pie weights or dried beans, making sure they’re pushed up aga i
e sides of the dough.
ake until the crust starts to set, about 15 minutes. Remove the pie weights and parchment paper (careful—it may stick a little)
ontinue to bake until the dough is dry to the touch and slightly brown around the edges, about 5 to 7 minutes more. (It does n’t
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be golden brown, as the crust will bake more later.) Remove to a wire rack and set aside while you make the filling. Increase
ven temperature to 475°F.
or the filling:
ace the apricots and lemon juice in a blender and blend until smooth.
et a mesh strainer over a medium bowl and pour the apricot mixture through the strainer. Push on the mixture with the back o
dle and discard the contents of the strainer. Measure 1 cup of the strained mixture and set aside; discard any excess.
ace the egg yolks in a medium bowl and whisk to break them up; set aside.
ace the sugar, cornstarch, and salt in a large, nonreactive saucepan and slowly whisk in the water until smooth. Place over edium heat, whisking frequently, until the mixture starts to bubble around the edges of the pan, then continue cooking, whiskin
onstantly, until thickened into a gel, about 10 minutes total.
5. Remove the pan from the heat.
6. Transfer about 1/4 cup of the gel to the egg yolks and whisk to combine; set aside. Add the reserved apricot mixture to the saucepa
the gel and whisk to combine. Add the egg yolk mixture to the saucepan and whisk to combine. Return the saucepan to medium hea
cook, stirring constantly, until the mixture is very thick, about 7 minutes total.
emove the pan from the heat.
dd the butter, let sit for 1 minute to melt slightly, and stir to incorporate. Pour the apricot filling into the crust and smooth it into an even layer
ide to cool for 30 minutes.
or the meringue:
y hand, whisk the sugar 2 tablespoons at a time into the mixer bowl of reserved egg whites, making sure the sugar is incorporated before th
dition, until all of the sugar has been added; set aside.
ing 1/2 inch of water to a simmer over high heat in a saucepan large enough to hold the bowl of the stand mixer over the water without touc
Reduce the heat to low to maintain a simmer.
ace the mixer bowl over the simmering water and whisk constantly until the sugar has dissolved and the mixture has reached 150°F on an
stant-read thermometer, about 4 minutes. To check if the sugar is fully dissolved, carefully rub some of the mixture between your fingers—it
ould feel smooth without any sugar granules.tach the bowl to the stand mixer and fit the mixer with a very clean whisk attachment. Add the cream of tartar and whisk on low speed for 3
conds. Increase the speed to medium for 30 seconds, and then increase the speed to high for 30 seconds. Continue whisking on high spee
til stiff, glossy peaks form (the tips of the peaks should barely curl over when you lift out the whisk attachment), about 1 to 2 minutes more.
t overwhisksing an offset spatula, spread about half of the meringue over the apricot filling in an even layer, making sure to cover about halfway over th
ges of the crust (do not leave any holes, or the meringue will shrink as it cools and the filling will weep).
ollop the remaining meringue in heaping tablespoons over the top of the pie. Using the offset spatula, gently press the top of each dollop an
ickly pull up and away to make swirled peaks.
ake until the peaks of the meringue are golden brown, about 3 to 5 minutes. Place on a wire rack until the pie plate is cool to the touch befor
rving, about 1 1/2 to 2 hours.
Michael Recchiuti's Burnt Caramel Custard (Pots de Crème)
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otal Time: 1 hr 15 mins, plus cooling time | Makes: 6 servings
an Francisco –based chocolatier Michael Recchiuti’s recipe for this caramel custard is superrich and flavored with a hint of milk chocolate. T
ake it, caramelize sugar, then whisk that together with hot milk and cream. Temper egg yolks to add to the mixture, whisk in a hint of milk
ocolate to complement the caramel flavor, and then bake the custards in a water bath. While Michael recommends baking these in glass te
ndle holders or espresso cups for an elegant presentation, we baked them in standard ramekins with excellent results.
pecial equipment: You’ll need a pastry brush for this recipe.
ou can find ramekins and espresso cups at gourmet supply stores, and glass candle holders online.
atch Michael make this recipe in this episode of You’re Doing it All Wrong: Caramel Custard.
NGREDIENTS
8 cups plus 2 tablespoons water, plus more as needed
2 cups heavy cream
3/4 cup whole milk
3/4 cup granulated sugar
6 large egg yolks
2 1/2 ounces good-quality milk chocolate, coarsely chopped
NSTRUCTIONS
Heat the oven to 300°F and arrange a rack in the middle. Bring 8 cups of the water to a simmer in a large saucepan over medium heat; keep
water at a simmer. Arrange 6 (6-ounce) ramekins 1/2 inch apart in a large roasting pan (alternatively, use 12 [3-ounce] espresso cups or gla
andle holders); set aside. Fill a small bowl with water and have a pastry brush ready.
Combine the cream and milk in a small saucepan and bring to a boil over medium-high heat; remove from the heat and keep warm.
Combine the sugar and remaining 2 tablespoons of measured water in a medium heavy-bottomed saucepan (make sure to use a saucepan
etween 2 1/2 and 3 quarts in size) and bring to a boil over medium-high heat, stirring occasionally until the sugar has completely dissolved
Continue to cook without stirring, using a pastry brush dipped in water to brush away any sugar crystals clinging to the sides of the pan, unti
mixture turns a dark amber color, about 5 to 6 minutes. Immediately remove from the heat.
While whisking gently, very carefully add about 1/2 cup of the warm cream mixture to the caramel (it will bubble up and sputter so be sure to
dd a small amount at a time), making sure to whisk the bottom of the pan, until the bubbles subside. Continue to slowly add the cream mixt
/2 cup at a time while slowly whisking to incorporate it, until all of the mixture has been added; set aside.
Whisk the yolks in a small heatproof bowl until blended. While whisking constantly but not too vigorously, slowly pour about 1 cup of the crea
mixture into the yolks until combined. Pour the cream-egg mixture back into the saucepan and whisk to combine. Add the chocolate and gen
whisk until it’s melted and evenly combined.
Place a fine-mesh strainer over a large measuring cup or a bowl with a spout and pour in the custard. Remove the strainer and evenly divide
trained custard among the ramekins or espresso cups, filling them three-quarters full.
Being careful not to get any water inside the ramekins, add enough of the simmering water to the roasting pan so that it reaches 1 inch up th
ides of the ramekins. Cover the pan tightly with aluminum foil. Carefully transfer the pan to the oven and bake until the tops of the custards
arkened in color and almost set, about 1 hour. (The entire custard will still jiggle, but it will set as it cools. If you’re using espresso cups, che
hem after 45 minutes, and check glass candle holders after 25 minutes.)
Using tongs and being careful not to get any water inside the ramekins, carefully transfer each custard to a wire rack and let cool to room
emperature. Serve or cover with plastic wrap and refrigerate overnight. If refrigerated, let the custards sit at room temperature for 20 minute
efore serving.
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res Leches de Ron con Chocolate (Chocolate Rum Tres Leches Cake)
otal Time: 2 hrs 30 mins, plus baking and chilling time | Makes: 10 to 12 servings
an tres leches cake be improved upon? This version ups the ante with the addition of coffee, cocoa, chocolate, and a healthy dose of booze
NGREDIENTS
or the cake:
utter, for coating the pans
4 cup water
easpoons instant coffee crystals
2 cup unsweetened cocoa powder, preferably Dutch process
3/4 cups cake flour, plus more for dusting the pans
easpoons baking powder
2 teaspoon baking soda
2 teaspoon plus 1 pinch fine salt
1/4 cups granulated sugar
arge egg yolks
2 cup vegetable oil
easpoon vanilla extract
arge egg whites
4 teaspoon cream of tartar
or the tres leches:
ounces semisweet chocolate, finely chopped
cup half-and-half
(14-ounce) can sweetened condensed milk
(12-ounce) can evaporated milk (not nonfat)
2 cup dark rum
nch fine salt
or the filling and to assemble:
cups very cold heavy cream
2 cup powdered sugar
easpoon vanilla extract
(2- to 4-ounce) piece semisweet chocolate, for garnish
NSTRUCTIONS
or the cake:
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eat the oven to 325°F and arrange a rack in the middle. Coat the sides and bottoms of 2 (9-inch) cake pans with butter. Cut 2 rounds of
rchment paper and place in the bottoms of the pans. Butter the tops of the parchment and dust the pans with flour, tapping out the excess;
ide.
ace the water in a small saucepan and bring to a boil over high heat. Remove from the heat, add the instant coffee, and stir until dissolved.
e cocoa powder in a medium heatproof bowl and whisk in the hot coffee until there are no lumps. Let cool slightly, about 15 to 20 minutes.
ft the measured flour, baking powder, baking soda, 1/2 teaspoon of the salt, and 1/2 cup plus 2 tablespoons of the sugar into a large bowl;
ide. Place the egg yolks, oil, and vanilla in a separate large bowl and whisk until combined. Pour the cooled cocoa mixture into the egg mix
d gently whisk until smooth. Pour the egg mixture into the flour mixture and whisk until the batter is smooth; set aside.ace the egg whites, the remaining pinch of salt, and the cream of tartar in the bowl of a stand mixer and beat on medium-high speed until th
hites begin to turn white and foamy, about 1 to 2 minutes. Slowly add the remaining 1/2 cup plus 2 tablespoons sugar, about 1 minute. Cont
ating until stiff and glossy peaks form, about 2 minutes more.
sing a rubber spatula, stir about one-third of the egg whites into the batter to lighten the mixture. In two additions, gently fold in the remainin
hites, making sure no white streaks remain but being careful not to deflate the whites. Equally divide the batter between the prepared pans.
de by side, rotating halfway through the baking time, until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Coo
ns on a rack for 10 minutes, then unmold the cakes onto the rack to cool completely. Wash the cake pans.
sing a serrated knife, trim a very thin layer from each cake top, just enough to even out the surface and expose the inside of the cake. Retu
kes to the cleaned cake pans; set aside.
or the tres leches:
ace the chocolate in a large, heatproof bowl. Place the half-and-half in a small saucepan over medium heat and bring it just to a boil. Pour t
lf-and-half over the chocolate and let it sit until the chocolate has softened, about 1 minute, then whisk until smooth. Whisk in the condense
lk, evaporated milk, rum, and salt until smooth and combined.
vide the tres leches mixture into 2 equal portions. Starting with 1 cake and 1 portion, pour as much of the tres leches mixture over the cake
ssible. Repeat with the second cake and tres leches portion. Set the cakes aside until they begin to absorb the mixture, about 20 minutes.
ontinue to add more of the mixture until all of it has been added, about 30 to 40 minutes more. Cover the cakes with plastic wrap and refrige
urs, or freeze 1 1/2 to 2 hours, until the cakes are easier to handle. (They may not completely absorb all of the mixture.)urn the cakes out of the pans by inverting each onto a plate over the sink, as some unabsorbed mixture may spill out.
or the filling and to assemble:
ace the cream in the bowl of a stand mixer fitted with a whisk attachment and whip until slightly thickened. Add the powdered sugar and van
d continue beating until thickened and smooth.
o assemble the cake, place 1 of the cakes on a serving platter. Using an offset spatula or long, thin knife, spread about one-third of the filling
enly on top. Place the second cake on top and evenly spread the remaining filling over the top and sides of the entire cake. Refrigerate for
ast 15 minutes to let the whipped cream set.
st before serving, garnish the cake: Hold the piece of chocolate with a paper towel in one hand, and use a vegetable peeler to shave the
ocolate all over the top of the cake. Serve immediately.
Strawberry Shortcakes Recipe
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otal Time: 1 hr 20 mins | Makes: 8 servings
here are two basic versions of strawberry shortcake: one made with homemade biscuits, and the other usually made with bland store-bough
llophane-wrapped cake cups. To improve on the latter version, we created this recipe using homemade sponge cake. To get the hallmark
ongy texture, fold beaten egg whites into a rich egg-yolk batter, then smooth it onto a baking sheet in a thin layer. Cut the baked cake into
ough individual portions to create tiny two-layer cakes, with sweetened strawberries and whipped cream layered in between. Serve with
French 75 cocktail to raise a toast while you enjoy this easy and elegant dessert.
NGREDIENTS
or the strawberries:
1/2 pounds strawberries, washed, hulled, and cut into medium dice4 cup granulated sugar
or the cake:
nsalted butter, for coating the baking sheet
arge egg yolks
3 cup granulated sugar
easpoons vanilla extract
2 cup all-purpose flour, sifted
large egg whites
8 teaspoon cream of tartar
8 teaspoon fine salt
or the whipped cream:
cups heavy cream
ablespoons granulated sugar
2 teaspoon vanilla extract
NSTRUCTIONS
or the strawberries:
ombine the berries and sugar in a medium bowl. Let sit at room temperature, stirring occasionally, while you make the cake.
or the cake:
eat the oven to 350°F and arrange a rack in the middle. Cut 2 (18-inch) pieces of parchment paper. Trim 1 of the pieces to 18 by 13 inches;
th aside. Coat an 18-by-13-inch rimmed baking sheet with butter, line it with the trimmed piece of parchment, and coat the top of the parchm
th more butter; set aside.
ace the egg yolks, 1/3 cup of the sugar, and the vanilla in the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed unt
llow and thickened, about 5 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
ith the mixer on low speed, slowly add the flour and mix until just combined, about 1 minute total. Transfer the mixture to a large bowl and s
ide.
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horoughly wash and dry the mixer bowl, return it to the mixer, and fit the mixer with a whisk attachment. Place the egg whites, cream of tarta
d salt in the bowl and whisk on high speed until soft peaks form (they should droop over like soft-serve ice cream), about 1 minute. Gradua
d the remaining 1/3 cup of sugar and continue whisking until stiff peaks form (standing straight up), about 1 minute more. Using a rubber
atula, fold a quarter of the egg whites into the reserved yolk-flour mixture until evenly incorporated; gently fold in the remaining egg whites
st combined and no large white streaks remain.
our the batter into the prepared pan. Using an offset spatula, spread it into a very even layer, smoothing the top. (For the best results, make
e surface of the cake is as smooth and even as possible.)
ake until the cake is starting to pull away from the sides of the baking sheet, the top springs back when pressed with your finger, and it’s nonger sticky to the touch, about 20 minutes. Meanwhile, place a large, clean metal or glass bowl and a clean whisk in the freezer to chill for t
hipped cream.
emove the cake from the baking sheet by placing the second piece of parchment over top of it. Place an upside-down wire rack over the
rchment. Flip the baking sheet over (be careful while handling the hot pan) and gently peel off the bottom piece of parchment if it’s sticking
scard the parchment. Allow the cake to cool on the parchment-covered rack while you make the whipped cream.
or the whipped cream and to assemble the shortcakes:
ace the cream, sugar, and vanilla in the chilled bowl and whisk with the chilled whisk until medium peaks form, about 3 minutes. Place the b
the refrigerator.
ansfer the cooled cake with the parchment to a cutting board. Using a serrated knife, trim the edges of the cake to make a 16-by-11-inch
ctangle. Cut the longer side of the rectangle into 4 (4-inch) strips. Cut the shorter side into 4 (2-3/4-inch) strips. You should have 16 (4-by-2
ch) rectangles.
epare 8 small serving plates. Using a flat spatula, place 1 cake portion on each plate. Divide half of the reserved strawberries over the cake
d half of the whipped cream over the berries. Top with another cake portion and repeat with the remaining berries and whipped cream. Ser
mediately.
Chocolate Mousse Pie Recipe
otal Time: 50 mins, plus 2 hrs chilling time | Makes: 1 (9-inch) pie, or 8 to 10 servings
this recipe three simple components come together to make a pie that is equally worthy of serving at a dinner party or a casual potluck. Fir
sy chocolate cookie crust is pressed into a pie plate and baked until just set. Then an intensely flavored but lightly textured chocolate mous
ed in. Last, a sweetened whipped cream is layered on top. If you’re feeling fancy, sprinkle on some chocolate shavings.
hat to buy: There are only three ingredients in the mousse, so each should be fresh and high-quality.
he best cookie choice for the crust is Nabisco Famous Chocolate Wafers. In a pinch you can use Oreo cookies, but scrape out the creme fil
st.
ame plan: Have your bowl and whisk for the egg whites immaculately clean and your cream very cold.
NGREDIENTS
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or the chocolate cookie crust:
ounces chocolate cookie wafers (about 25 wafers), such as Nabisco Famous Chocolate Wafers
ablespoons unsalted butter (1/2 stick), melted and slightly cooled
or the chocolate mousse:
ounces semisweet chocolate, coarsely chopped
cup cold heavy cream
arge egg whites (no traces of yolk), at room temperature
or the whipped cream:
ablespoon granulated sugar
easpoon vanilla extract
1/2 cups cold heavy cream
(1-ounce) piece semisweet chocolate, for garnish
NSTRUCTIONS
or the chocolate cookie crust:
eat the oven to 350°F and arrange a rack in the middle.
ace the cookies in a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, a
e melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you will need 1 1/2 cups).
lternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs.
ansfer to a medium bowl, add the melted butter, and mix until evenly combined.)
our the crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up t
des. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before making the filling, about 40 minutes.
or the chocolate mousse:
l a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
ace the chopped chocolate and 1/4 cup of the cream in a large heatproof bowl. (Place the remaining cream back in the refrigerator until rea
e.) Nest the bowl over the saucepan, making sure the bottom of the bowl isn’t touching the water. Melt the chocolate, stirr ing occasionally w
bber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan, wipe any moisture from the bottom of it, and
ide to cool slightly.
ace the egg whites in the bowl of a stand mixer fitted with a whisk attachment (make sure the bowl and whisk have no trace of oil or fat on t
the whites won’t whip properly). Mix on high until stiff peaks form, about 1 minute; transfer to a medium bowl and set aside. (Alternatively, y
n whip the whites by hand in a large bowl for about 3 minutes.)
ean and dry the whisk attachment and mixer bowl. Place the remaining 3/4 cup of cream in the bowl and whisk on high speed until stiff pea
rm, about 1 minute. (Alternatively, you can whisk the cream by hand in a large bowl for about 3 minutes.)
sing a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cre
ently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not
ermix). Spoon the mousse into the cooled pie crust and smooth it into an even layer. Refrigerate uncovered until set, at least 2 hours.
or the whipped cream:
hen ready to serve, place the bowl of the stand mixer and the whisk attachment in the freezer for 10 minutes. Add the sugar, vanilla, and cr
the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can whisk the cream by hand in a larg
illed bowl for about 3 to 4 minutes.) Spread or decoratively pipe the whipped cream from a pastry bag evenly over the pie.
o garnish, hold the piece of chocolate with a paper towel in one hand and use a vegetable peeler to shave the desired amount over the top
e.
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Blackberry Chiffon Pie Recipe
otal Time: 1 hr 10 mins, plus at least 1 hr chilling time | Makes: 1 (9-inch) pie, or 8 to 10 servings
esh blackberries have an eye-catching purple hue and a deep berry sweetness that make for stunning desserts. In this chiffon pie recipe,
ackberries are smashed to release their juices and then cooked with sugar, lime juice, and zest to add tang and sweetness. The blackberry
eds are strained out of the syrup, which is folded together with beaten egg whites and gelatin to create a chiffon filling. That fluffy filling is p
o an easy vanilla wafer crust and chilled. Topped with whipped cream and fresh berries, this berry pie is the perfect make-ahead dessert fo
xt summer get-together.
ame plan: The pie can be made up to 1 day ahead without the whipped cream topping. After the filling is set, cover the pie lightly with plast
ap and keep it refrigerated. Just before serving, make the whipped cream topping and garnish with the blackberries.
o not substitute frozen blackberries for fresh in this recipe—they won’t yield enough juice to flavor the chiffon.
his recipe was featured as part of our Cool and Airy Summer Fruit Pies.
NGREDIENTS
or the crust:
ounces vanilla wafer cookies, such as Nabisco Nilla Wafers (about 46 cookies)
ablespoons unsalted butter (1/2 stick), melted
or the chiffon filling:
ablespoons water
1/2 teaspoons unflavored gelatin
pound blackberries (about 3 1/2 cups)
2 cup granulated sugar
easpoon packed, finely grated lime zest (from about 1 medium lime)
ablespoon freshly squeezed lime juice
8 teaspoon fine salt
arge egg whites, at room temperature
o assemble:
1/2 cups cold heavy cream
ablespoon granulated sugar
ounces blackberries (about 1/3 cup)
NSTRUCTIONS
or the crust:
eat the oven to 325°F and arrange a rack in the middle.
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ace the cookies in a food processor fitted with a blade attachment and process until very fine, about 30 seconds (you should have about 1 3
ps). Stop the motor, add the melted butter, and pulse until combined, about 5 (1-second) pulses. (Alternatively, place the cookies in a resea
astic bag, press out the air, and seal. Using a rolling pin, smash the cookies into fine uniform crumbs, then transfer to a medium bowl, add t
elted butter, and mix until evenly combined.)
our the crumb mixture into a 9-inch pie plate and, using the bottom of a measuring cup or your fingers, press firmly and evenly into the botto
d up the sides.
ake until fragrant and slightly darkened in color, about 10 minutes. Remove the pie plate to a wire rack and set aside to cool. Meanwhile, ma
e chiffon filling.or the chiffon filling:
ace the water in a small bowl and sprinkle the gelatin evenly over the surface; set aside.
ace the blackberries, 1/4 cup of the sugar, the zest, juice, and salt in a medium saucepan and stir to coat the blackberries in sugar. Mash th
rries completely with a potato masher to release their juices, then bring to a rapid simmer over medium-high heat. Reduce the heat to med
w and simmer, stirring occasionally, until the berries are soft and falling apart and the liquid has thickened slightly, about 10 minutes. Meanw
ace a fine-mesh strainer over a large bowl; set aside.
our the blackberry mixture through the strainer. Using a rubber spatula, push on the blackberry solids and scrape the underside of the strain
til all of the liquid has been extracted; discard the contents of the strainer. Immediately whisk the gelatin mixture into the blackberry mixture
ssolved and smooth. Set aside to cool to room temperature, about 20 minutes.
ace the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until medium peaks form, about 1 minu
ith the mixer still on high speed, slowly add the remaining 1/4 cup of sugar and continue whisking until stiff, glossy peaks form, about 30 se
tal.
ewhisk the blackberry-gelatin mixture, add half of the beaten egg whites to the bowl, and whisk until just combined. Add the remaining egg w
d gently stir with a rubber spatula until just combined and no streaks or lumps of egg white remain.
ansfer the chiffon filling to the prepared crust and spread it into an even layer. Refrigerate uncovered until set, at least 1 hour. (If refrigeratin
ernight, cover lightly with plastic wrap once the chiffon filling is set.)
o assemble: hen ready to serve, chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add the cream and sugar to the
d whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. W
til medium peaks form, about 3 to 4 minutes.)
pread the whipped cream evenly over the pie, arrange the blackberries stem-side down in a tight cluster in the center of the pie, and serve
mediately.
Pumpkin Chiffon Pie Recipe
otal Time: 1 hr, plus at least 6 hrs chilling time | Makes: 1 (9-1/2-inch) deep-dish pie, or 8 to 10 servings
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hiffon pies became popular in the early 1900s and were prized for their airy, delicate texture. The custard fillings get that light, fluffy texture f
e addition of whipped egg whites and gelatin. This version—with a spiced pumpkin filling, rum-infused whipped cream topping, and buttery v
okie crumb crust—is a fun alternative to the heavier traditional pumpkin pie served at Thanksgiving.
ame plan: This pie can be made up to 1 day ahead. After the chiffon filling is set, cover the pie lightly with plastic wrap and keep it refrigera
ake the whipped cream and top the pie just before serving.
NGREDIENTS
or the crust:ounces vanilla wafer cookies, such as Nabisco Nilla Wafers (about 65 cookies)
ablespoons unsalted butter, melted
or the filling:
ablespoons dark rum or apple cider
(1/4-ounce) packet unflavored gelatin
(15-ounce) can pumpkin purée (not pie filling)
cup whole milk
4 cup packed light brown sugar
arge egg yolks, at room temperature
easpoon ground cinnamon
4 teaspoon ground ginger
4 teaspoon freshly grated nutmeg
2 teaspoon fine salt
arge egg whites, at room temperature
2 cup granulated sugar
o assemble:
cup cold heavy cream
ablespoon granulated sugar
1/2 teaspoons dark rum or apple cider
NSTRUCTIONS
or the crust:
eat the oven to 350°F and arrange a rack in the middle.
ace the cookies in a food processor fitted with a blade attachment and process into fine crumbs (you should have about 2 cups). Stop the m
d the melted butter, and pulse to combine. (Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a
n, smash into uniform fine crumbs. Transfer to a medium bowl, add the melted butter, and mix until evenly combined.)
our the crumb mixture into a 9-1/2-inch deep-dish pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the b
d up the sides. Bake until fragrant and slightly darkened in color, about 10 to 15 minutes. Remove the pie plate to a wire rack and set aside
or the filling:
our the rum or apple cider into a small bowl and sprinkle the gelatin evenly over the surface; set aside.
hisk the pumpkin, milk, brown sugar, egg yolks, spices, and salt together in a medium saucepan over medium heat. Cook, whisking consta
til the mixture just starts to steam and reaches 160°F on an instant-read thermometer, about 8 to 9 minutes (do not let the mixture simmer)
emove the pan from the heat, add the rum-gelatin mixture, and whisk until combined and the gelatin has dissolved, about 1 to 2 minutes.
ansfer the mixture to a large bowl and let cool for 15 minutes.
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ace the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until medium peaks form, about 1 minu
ith the mixer still on high speed, slowly add the sugar and continue whisking until stiff, glossy peaks form, about 1 1/2 minutes more.
sing a rubber spatula, add half of the beaten egg whites to the cooled pumpkin mixture and gently stir until just combined. Add the remainin
hites and gently stir until just combined and no streaks of egg white remain. Transfer the chiffon mixture to the prepared pie crust and sprea
o an even layer. Refrigerate uncovered until set, at least 6 hours or overnight.
o assemble:
hen ready to serve, place the cream, sugar, and rum or apple cider in the bowl of a stand mixer fitted with a whisk attachment. Whisk on me
eed until medium peaks form, about 3 minutes. Spread evenly over the pie and serve immediately.
Pavlova with Lemon Curd and Fresh Berries Recipe
otal Time: About 45 mins, plus chilling, baking, and cooling time |Makes: 8 to 10 servings
avlova, named for the Russian ballerina Anna Pavlova after her 1920s tour through Australia, is an airy meringue cake topped with whipped
eam. Popular in both Russia and Australia, the pavlova consists of a crisp shell base with a marshmallowlike interior. Our version is topped
ngy lemon-curd whipped cream and fresh berries—a light and elegant dessert.
ame plan: If you prefer to use prepared lemon curd, you’ll need 1 cup for this recipe.
his dish was featured as part of our Easter Desserts.
NGREDIENTS
or the lemon curd:
arge egg yolks (save the whites for the pavlova)
2 cup granulated sugar
4 cup finely grated, loosely packed lemon zest (from about 5 to 6 medium lemons)
3 cup freshly squeezed lemon juice (from about 3 to 4 lemons)
8 teaspoon fine salt
ablespoons unsalted butter (3/4 stick), cut into 6 pieces, at room temperature
or the pavlova:
arge egg whites with no traces of yolk, at room temperature
nch fine salt
cup granulated sugar
easpoons cornstarch
easpoon distilled white vinegar
2 teaspoon vanilla extract
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o assemble:
cup cold heavy cream
ablespoon granulated sugar
2 teaspoon vanilla extract
1/2 cups fresh berries, such as raspberries, blackberries, blueberries, or sliced strawberries
NSTRUCTIONS
or the lemon curd:
1. Fill a medium saucepan with 1 to 2 inches of water and bring it to a simmer over high heat; reduce the heat to low and keep the wate
bare simmer.
2. Place all of the ingredients except the butter in a large heatproof bowl and whisk to combine. Set the bowl over, but not touching, the
simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, ab
to 10 minutes.
3. (Check to make sure the water does not boil by periodically removing the bowl from the saucepan using a pot holder or dry towel. If
water boils, reduce the heat so the eggs do not curdle.)
4. Remove the bowl from the simmering water; whisk in the butter one piece at a time, waiting until each piece is completely melted an
incorporated before adding another.5. Set a fine-mesh strainer over a medium bowl. Strain the curd, pressing on the solids and scraping the extra curd clinging to the unde
of the strainer into the bowl; discard the solids left in the strainer.
6. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming.
7. Refrigerate until set and chilled, at least 3 hours. (The curd can be made and refrigerated up to 2 days ahead.) While th
curd sets, prepare the pavlova.
or the pavlova:
1. Heat the oven to 250°F and arrange a rack in the middle. Using a 9-inch round cake pan, trace a circle onto a piece of
parchment paper with a pen or marker.2. Flip the paper over and place it on a baking sheet (the traced circle should be visible); set aside.
3. Place the egg whites and salt in the very clean, dry bowl of a stand mixer fitted with a clean, dry whisk attachment. Whisk on mediumspeed until the whites begin to lighten in color and only small bubbles remain, about 2 minutes.
4. Increase the speed to high and very slowly add the sugar in a thin, continuous stream. Whisk until firm, shiny peaks form, resemblin
marshmallow crème (this is the meringue), about 3 minutes.
5. Remove the bowl from the mixer and sift the cornstarch through a fine-mesh strainer into the meringue.Drizzle with the vinegar and
and fold them into the meringue with a rubber spatula until no streaks of vanilla remain, being careful not to deflate the whites.
6. Using the rubber spatula, pile the meringue into the center of the circle drawn on the parchment paper and smooth it to the edges of
circle to form a rough, even disk about 1 inch tall. (If the parchment shifts while spreading the meringue, weigh down two opposite co
with small, heavy objects like cans. Make sure to remove them before baking.)Bake until the meringue is firm to the touch but slightly
in the middle, about 60 minutes. Remove from the oven, place the baking sheet on a wire rack, and let cool completely. Run a thin m
spatula under the meringue to loosen.Carefully slide it onto a serving platter or cake stand; set aside.
o assemble:
Place the cream, sugar, and vanilla in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until s
peaks form, about 1 1/2 to 2 minutes.
Remove the bowl and, using a rubber spatula, fold the chilled lemon curd into the whipped cream, leaving big streaks of curd and whippe
cream.Pile the mixture into the center of the baked meringue and spread it to the edges.
Top with the fresh berries and serve the pavlova immediately.
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im the dough to make a 9-inch square.
ut the dough into 9 (3-inch) squares, but do not separate the squares.
de the parchment and dough onto a baking sheet and set aside at room temperature. Repeat rolling and trimming the remaining portion of
ugh and place on a second baking sheet.
ace both baking sheets in the oven and bake for 8 minutes. Rotate the sheets from front to back and top to bottom, and continue baking un
aham crackers are fragrant and crisp around the edges, about 7 minutes more.
emove from the oven and transfer the crackers on the parchment sheets to a work surface. Let cool for 5 minutes. Using your hands, break
ackers into squares using the marked lines as a guide. Immediately transfer the crackers to a wire rack to cool completely. Store the chocolaham crackers in an airtight container at room temperature for up to 5 days.
o assemble the s’mores:
or each s’more, spread 1 tablespoon of the peanut or cookie butter on 9 of the graham crackers; set aside.
hread 3 marshmallows onto a skewer and roast until golden brown and toasted on all sides.
arefully place the roasted marshmallows on the peanut or cookie butter side of 1 graham cracker and top with a second plain graham crack
ently squeeze the crackers together and remove the stick. Serve immediately. Repeat to make additional s’mores.
Lemon Meringue Pie with a Graham Cracker Crust Recipe
otal Time: 1 hr 30 mins, plus 4 hrs cooling time | Active Time: 40 mins | Makes: 8 servings
here’s a difference between the skills required for cooking and those that go into baking, as anyone who has attempted a complicated pastr
test. Instead,CHOW goes for simple, homey desserts like this tart-sweet pie.
NGREDIENTS
or the graham cracker crust:
1/2 cups crushed graham crackers (about 8 whole crackers)
ablespoons (3/4 stick) unsalted butter, melted and cooled
ablespoons granulated sugar
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4 teaspoon kosher salt
or the lemon filling:
3 cup cornstarch
1/2 cups granulated sugar
arge egg yolks
2 cup freshly squeezed lemon juice (from 3 to 4 lemons)
1/4 cup water
ablespoons (1/4 stick) unsalted butter, cut into pieces
ablespoons finely grated lemon zest (from 3 to 4 lemons)
or the meringue:
arge egg whites, at room temperature
4 teaspoon kosher salt
2 cup granulated sugar
NSTRUCTIONS
ace oven rack in the center of oven and heat to 375°F.
or the graham cracker crust:
ombine crushed graham crackers, melted butter, sugar, and salt in a medium bowl and mix well. Press mixture evenly into a 9-inch metal o
ramic pie plate and bake until lightly browned, about 10 minutes. Let cool completely on a wire rack.
or the lemon filling:
ombine cornstarch, sugar, egg yolks, and lemon juice in a medium-size heavy saucepan. Add water and whisk until blended; use a rubber
atula to scrape the sides and bottom of the pan to make sure mixture is well combined.
ook over medium heat, whisking constantly until mixture comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat, add butte
mon zest, and stir vigorously until butter is completely melted and ingredients are thoroughly combined.
our mixture into graham-cracker crust, cover with a round of waxed paper or parchment paper, and let cool to room temperature.
or the meringue:
ombine egg whites and salt in a large, clean bowl and whip with a hand mixer on high speed until soft peaks form. Gradually add sugar and
ntinue beating until stiff, glossy peaks form.
emove the paper from pie, and spoon meringue over lemon filling. Spread meringue with a spatula so that it covers the entire surface of the
aling in filling. Be sure meringue meets the crust, otherwise it will shrink inward, exposing filling.
ake until meringue is golden brown, about 10 minutes. Let cool to room temperature on a wire rack, then refrigerate until filling is cold, at lea
urs. Slice, and serve chilled.
everage pairing: Selbach-Oster Zeltinger Sonnenuhr Reisling Auslese Rotlay, Germany. Only Riesling has the sharp, acidic rush to take o
ensity of the lemon while casually balancing it with perfectly integrated sweetness. The firmness and structure of this wine makes a satisfyi
ntrast to the creamy puffiness of the pie.
Charles Chocolates Graham Crackers Recipe
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graham crackers
hese graham crackers are great alone but even better when used in this S’moresr ecipe from Charles Chocolates.
NGREDIENTS
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons brown sugar
2 tablespoons granulated sugar
2 teaspoons honey
3/4 cup all-purpose flour
1/2 cup graham flour
Pinch of salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
NSTRUCTIONS
Heat the oven to 350°F.
Combine the butter, sugars, and honey in a mixer, and cream until soft and fluffy. In a separate bowl, sift together the flours, salt, baking sod
nd cinnamon. Add the dry ingredients to the creamed mixture and mix until just combined. Use your hands to press the dough together unt
orms a ball.
Flour a clean and dry surface with graham flour. Roll out the dough to a 12-by-12-inch square and then cut into nine 4-inch squares. Prick th
urface of the squares with a fork and place them on a parchment-lined baking sheet.
Bake the dough until the top is golden brown, slightly blistered, and dry looking, about 8 to 10 minutes. Remove from the oven and place on
ack to cool.