Marscapone Custard Tart

Some recipes are planned, others are the result of accidents…and this was a beautiful accident. I was preparing for my book launch and kneading bread as my egg whites for my tiramisu were whipping up. I got them to that beautiful firm peak, and proceeded to mix my mascarpone egg yolk mixture in…and I figured, I would just let my KitchenAid mix them together on the lowest setting. Wrong! I always say fold egg whites in by hand, and I didn’t follow my own advice! As the two mixed, the egg whites fell and turned into a delicious but liquidy mess that would never work for tiramisu.

Tiramisu

Everyone loves Tiramisu! I have never met anyone who doesn’t. Adults love the sophisticated mixture of cream and coffee. Kids love their first opportunity to consume some booze. What can go wrong? Tiramisu is not hard to make, you don’t even need to bake. However, I strongly discourage using white sponge cake or pre-made “Tiramisu filling” that is sold in grocery stores. That is not Tiramisu, that is closer to a trifle. The one thing you should be careful with is blending the egg yolks into the mascarpone mixture. I let my KitchenAid do it as I was kneading some baguette dough the other night, and my egg whites turned back to liquid! However, I found a way to bake that into an incredibly delicious “mascarpone cheesecake”! Stay tuned for the brand new recipe soon!

Sweet Potato Batatada

This dessert has the best name! Batatada! It is so much fun to say, and it is a delicious and moist cake that can be made almost a week in advance. It keeps so well! The sweet potato and coconut give the cake a lot of nuance and moisture, and 12 egg whites lighten the cake and prevent it from feeling dense light you might expect from a vegetable based cake (this is no carrot cake….no offence to carrot cakes, which I also love!) It can  be presented as is, but I wanted to elevate my Batatada with a red berry sauce. Simply take some  fresh berries and cook for 10 minutes with a  bit of lemon and as much sugar as you like.

Crème Brûlée

Crème Brûlée Daria Souvorova 3 hours serves: 4 people Nico loves Crème Brûlée, and I love baking him delicious things! I just refilled my butane torch and have been itching to see if my Crème Brûlée would be improved by using one of the vanilla beans I brought back from Hawaii instead of the vanilla…

Mochi Ice Cream

Mochi Ice Cream Daria Souvorova 2 hours active, 12 hours + rest makes: 10-60 mochi ice creams (dough recipe is for 10) Cute! That is the best way to describe these lovely, colorful balls of deliciousness. I love ice cream, but hate it dripping down my hands as I try to finish off my cone….

Plum Cobbler

A cobbler is an easy and delicious dessert, you are basically making a loose jam filling and covering it in biscuits. Most people recommend a dollop of wet biscuit dough on top, which is really delicious in and of itself, but I like to use my standard biscuit dough to have nice fluffy biscuits. I press the dough out and fold it five times to create lovely layers as it bakes. If you want an even simpler dough, make it as the recipe calls and skip the folding, just dollop it on with a big spoon.

Moroccan Rice Pudding

This dish became much simpler to make when I realized that I could buy almond milk instead of boiling, grinding, and straining almonds for hours on end. I am very grateful to the vegans at this moment! This simple dessert is amazing and delicious both warm and cold. Traditionally, I read it is served in…

M-hanncha – the Almond Snake

M-hanncha is one of Morocco’s most popular pastries and is served for special occasions. Conveniently, every meal in Morocco seems to be a special occasion! The almond filling is quitissentially North African and can also be seen in savory dishes like Almond Stuffed Bass and Bastilla of Fez with Chicken. Sweets permeate Moroccan meals and…