Tags » Sabayon

Strawberry Tiramisu

Many years ago, my girlfriend Gabriella made a strawberry tiramisu, and I’ve never forgotten it. It was made in the same manner as a traditional tiramisu, but without the coffee element. 792 more words

Sabayon (From Raymond Blanc's Kitchen Secrets)

This Sabayon is the basis for the Iced Coffee Parfait.  It can also be used to make mousses and fruit gratins – taken from Raymond Blanc’s “ 229 more words

Iced Coffee Parfait (from Raymond Blanc's Kitchen Secrets)

This was the dessert presented at the Supper Club Night – A Taste of France, taken from Raymond Blanc’s “Kitchen Secrets” from which I have already tried a number of recipes successfully.   349 more words


Translated from Italian as “pick me up”, tiramisu is an incredibly simple and delicious dessert that never fails to impress.

When I say simple, I mean it – this is probably one of the easiest recipes I’ve ever done on Project Pastry because essentially there is no baking involved! 379 more words


FLASHBACK FRIDAY - Dessert sauces

In the culinary world, Escoffier’s five mother sauces are used as the base of many “daughter” or “secondary” sauces and are defined by their base ingredient and thickening agent: 284 more words

Pastry Basics

lemon tartlets

Yesterday was my father-in-law’s birthday!  Happy Birthday, Duane!

Duane loves a good lemon bar/pie/dessert; so this year I decided to try a lemon tartlet. Our lemon tree has yielded a few late bloomers that have proven to be sweet and zesty! 991 more words


Chocolate Mousse

A mousse is a light preparation, whisked and folded together. A chocolate mousse is one of the most decadent and indulgent desserts around. Its got a very simple procedure and it hasn’t changed in any way, for years. 246 more words