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Dessert recipes

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Tiramisu
14 06 2008 - 12:24 - dessert - tiramisu
The authentic recipe for this scrumptiously creamy Italian cake. It's child's play to make and the easiest way to delight your guests at the end of a meal.

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Mascarpone Mousse with Balsamic Vinegar Caramel
20 05 2008 - 17:34 - dessert - mascarpone
I discovered this dessert on a restaurant menu and was immediately seduced by its lightness and the delicious contrast between the unctuous cream-mascarpone pairing and the lively Balsamic vinegar that awakens your tastebuds. In short, don't wait any longer to discover this magnificent dessert, a fine change from tiramisu.

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Lemon cake
03 05 2008 - 19:08 - dessert - lemon
This recipe is doubly interesting as it is very light and has the fresh flavour of lemon. In addition, you can let your imagination run free to find the ideal syrup, coulis or jelly to accompany this dessert

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Panna cotta with raspberry coulis (panacotta)
01 01 2003 - 00:05 - dessert - crem fraiche
A super easy dessert to make and one that has earned its place in the pantheon of Italian desserts alongside tiramisus and other zabagliones. Do me a favor and only use liquid cream and vanilla beans instead of a mere extract. In exchange, I promise you a unique memory redolent of vanilla.

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Chocolate mascarpone mousse
09 10 2008 - 22:32 - dessert - chocolate
You take a tiramisu base, remove the ladyfingers, add chocolate . . . and voila! a delicious mousse. This dessert is simple to prepare and offers the lightness of whipped egg whites together with the sweetness of Mascarpone

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Moist white chocolate cake
01 01 2003 - 00:05 - dessert - whit chocolate
As a snack for the children or a dessert to transport you back to your own childhood, this light cake can easily be popped into the bottom of a bag to keep hunger pangs at bay

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Speculaas tiramisu
01 01 2003 - 00:05 - dessert - speculaas
The recipe for the famous Italian Tiramisu is reworked here into a Belgian version. The lady fingers have been replaced by speculaas, which add a delicious spicy aroma to the whole dessert. I'm sure you'll enjoy it

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Crepe batter with beer
05 05 2003 - 17:32 - basic recipe - crepes
Candlemas is coming soon, so get out your crepe pans and head off to Brittany on pilgrimage, get out your perry bowls and let's have a contest to see who can eat the most crepes. This recipe with beer will yield especially light crepes.

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Strawberry tiramisu
01 01 2003 - 00:05 - dessert - strawberries
Simple and quick to make, this incredibly delicious dessert is improved upon by strawberries and Chantilly cream, a pleasure to the taste buds

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Easy chocolate mousse
01 01 2003 - 00:05 - dessert - chocolate
As the recipe name says, I believe this is the easiest recipe, and one that will yield a mousse bringing out the full flavor of the chocolate. I love having this dessert after taking a walk on a dreary fall day.

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Chocolate Sorbet with Orange Zest Syrup
30 08 2008 - 10:11 - dessert - chocolate
Why not end a delicious meal of duck à l'orange with a chocolate sorbet 'à l'orange'? If you don’t have an ice cream maker you can make a granita – it tastes just as good.

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Venetian Tiramisu
01 01 2003 - 00:05 - dessert - tiramisu
A twist on the famous Tiramisu which is to dessert what carbonara is to antipasti among the great successes of Italian cuisine.

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Chocolate fondant
01 01 2003 - 00:05 - dessert - chocolate
I start salivating just thinking about this sweet morsel, which is just waiting to be popped in your mouth to release its still liquid, chocolate filling. Probably one of the most fabulous desserts and the perfect way to top off a meal.

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Lemon tartlet
01 01 2003 - 00:05 - dessert - lemon
I can picture this cake in pride of place on a tray of desserts, surrounded by cakes, meringues, red berry tartlets, fruit pastries and chocolate mousse. In short, it’s the highlight of any successful dessert selection.

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Love's apple (Pommes d'amour)
01 01 2003 - 00:05 - candied sweets - apples
Why not give your sweetheart a splendid pomme d’amour as a St. Valentines gift and let the “county fair” spirit of this candied sweet linger with a romantic rendezvous at a merry-go-round?

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Italian sabayon
01 01 2003 - 00:05 - dessert -sabayon
Continuing with my "I love sabayon" series, here is sabayon served all by itself with nothing else. A few eggs, some sweet white wine, sugar and a strong wrist for whisking are all you need to enjoy this dessert, which can only be described as a sweet, fluffy cloud.

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Saint-Honoré with Chocolate Chantilly Cream
01 01 2003 - 00:05 - dessert - saint-honoré
The king of cream cakes! Wonderful, little caramel choux balls on top of a thin layer of puff pastry, surrounded by a fluffy cloud of Chantilly cream. It’s a taste that will take you back in time - and an irresistible, sinful indulgence!

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Muffin trifles and chocolate
01 01 2003 - 00:05 - dessert - muffin
A cake-and-cream alliance with chocolate, served in glass dessert cups: The “trifle” is an easy and quick recipe to prepare, ideal when pressed for time, yet desiring to present an original dessert nevertheless.

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Tarte Tatin
01 01 2003 - 00:05 - pies - apple
The Tarte Tatin is a great classic, but it’s above all a delight! It’s an upside-down pie that provides ideal caramelization of the apples, which you then mask with a thin cover of flaky pastry. The variants are innumerable but the original recipe is still my favourite.

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Chocolate mousse with Earl Grey tea
01 01 2003 - 00:05 - dessert - chocolate
I really like recipes that use tea as a spice. Thanks to this chocolate mousse with tea recipe, you'll discover how well chocolate and tea go together.

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Sienese Tiramisu (Tuscany)
01 01 2003 - 00:05 - dessert - tiramisu
Some say that tiramisu originates from Siena, a town in Tuscany that I love. This tiramisu recipe is interesting because it is made from a grappa sabayon and the mascarpone has been replaced by coffee pastry cream.

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Malakoff
01 01 2003 - 00:05 - dessert - chocolate
This recipe, somewhat forgotten now, is for an exquisite dessert that will evoke sentimental memories from your grandparents if you invite them and praise from those discovering this dessert. Easy to make, even at the last minute, if you have lady fingers in your cupboard and you know how to make chocolate mousse.

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All-Chocolate Log
01 01 2003 - 00:05 - dessert - chocolate
A pure cocoa log. Chocolate sponge cake, chocolate mousse and chocolate ganache add up to a cake for chocolate fiends.

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Almond Semifreddo with White Chocolate and Redcurrant Sauce
01 01 2003 - 00:05 - dessert - almond
This ice cream cake is a real treat. Prepare it like the Italian mammas – half ice cream and half cake – and eat it whenever you feel like indulging yourself. Its nougatty creaminess, tempered by a slight sharpness from the redcurrants, is impossible to resist.

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Banana-chocolate chip tarte Tatin
01 01 2003 - 00:05 - dessert - chocolate
A banana tarte Tatin that combines the caramelized taste of a tarte Tatin with the delightful chocolaty flavor of a chocolate cream pie. An exquisite dessert harmoniously uniting banana and chocolate in the form of a nice, small tarte Tatin.

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Panna cotta with strawberry and cardamom coulis
01 01 2003 - 00:05 - dessert - panna cotta
This classic recipe for cool, fragrant Italian panna cotta is always welcome at the end of a meal. Today, we combine it with strawberries and the queen of spices, cardamom!

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Duchesse with fruit flambé, chocolate sauce and whiskey
01 01 2003 - 00:05 - dessert - duchesse
Excess describes this dessert: a very cold, succulent cream center with a marinated fruit flambé protected by crunchy ladyfingers and covered with a hot chocolate sauce and whiskey.

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Chocolate Ramekins with Caramel and Hazelnuts
01 01 2003 - 00:05 - dessert - chocolate
Delicious little chocolate cream pots flavored with caramel and accompanied by crunchy hazelnuts. An exquisite sweet treat for a dessert, snack or to round off a meal.

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Chocolate tart
01 01 2003 - 00:05 - dessert - tart
A very chocolatey tart filled with a type of truffle that you eat with a spoon. For chocolate lovers it is the ultimate decadent pleasure.

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Fruit Salad with Chocolate and Spices
01 01 2003 - 00:05 - dessert - fruit
Today’s dessert is a pleasurable combination of rather an elaborate fresh fruit salad and chocolate sauce. This treat for the taste buds is a true delight, with its perfect blend of sweet and sour!

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Little Ice Cream Desserts with Chocolate Sauce
01 01 2003 - 00:05 - dessert - ic cream

Little delicacies that are easy to make and absolutely exquisite – in no time at all you can make a perfect dessert, so simple that even children can make it, with a drizzle of chocolate over top at serving time. Yum, yum.

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Chocolate Granita (Granita al Ciocolato)
01 01 2003 - 00:05 - dessert - sorbet
This recipe is easy to make without an ice cream maker or any other gadget – all you need is a source of cold. It comes directly from the land of gelatarias and the result is all about one taste – chocolate.

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Bourgogne truffle parfait, glazed with a dark chocolate and coffee sauce
01 01 2003 - 00:05 - dessert - pastry
A refreshing, mouth-watering dessert perfectly suited to bring a holiday meal to an agreeable end.

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Chocolate fondue with Grand Marnier
01 01 2003 - 00:05 - dessert - chocolate
After Fondue Bourguignonne and Cheese Fondue comes Chocolate Fondue with Grand Marnier for dessert, served with delicious brioche bites. A delectable, original idea for a fun dessert.

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Chocolate cake with cherries
01 01 2003 - 00:05 - dessert - chocolate
A delicious cake that makes a perfect dessert for a festive meal. A cake that is rich in chocolate with cherries throughout and will make a great effect when served in thin slices.

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Basque Beret
01 01 2003 - 00:05 - dessert - cake
Working with chocolate is a tradition in the Basque Country. This cake revives that tradition with a nod to the beret, always found on the head of a Basque. It’s a light dessert made from meringue and chocolate mousse, sprinkled with cocoa.

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Bitter chocolate moelleux with a pineapple compote
01 01 2003 - 00:05 - dessert - chocolate
A small chocolate delight with a refreshing pineapple compote; subtle and fresh, quick and easy to make, pretty to look at and wonderful to eat. Who could ask for more? Don’t hesitate to prepare this dessert if you wish to please your guests to the fullest.

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Tender ginger bread
01 01 2003 - 00:05 - dessert - spices
For a snack or picnic dessert, or for a hiking treat, here is a simple, delicious recipe to make with love.

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Chocolate Florentines
01 01 2003 - 00:05 - dessert - chocolate
If you have leftover egg whites, you have an excellent reason for making Florentines – exquisite little delicacies that can be enjoyed with an afternoon tea or coffee. Florentines are an improved version of tuile cookies. A lot of dried fruit is added to the cookie dough, and they are then dipped in chocolate once they are cooked. To be nibbled without restraint!

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Hot fudge sabayon with dark chocolate
01 01 2003 - 00:05 - desert - sabayon
Sabayon alone is a dessert that will send you to the moon, but what can we say when it Is combined with vanilla ice cream and melted chocolate ?! This dessert is a wonderful hot/cold treat with a unique texture: soft, melting and airy.

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Chocolate Charlotte with Coffee Cream
01 01 2003 - 00:05 - dessert - chocolate
The contrasts between lovely, bitter chocolate and moist cookies, strong and mild flavors, and dark and light colors all combine to make this a wonderful, classic dessert that is great for entertaining

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Dark chocolate and raspberry Cappuccino mousse
01 01 2003 - 00:05 - dessert - chocolate
An absolute delight. . .nothing more to say! The subtle blend of dark chocolate and raspberries swirling in a cloud of Cappuccino mousse.

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Chocolate truffles with coffee
01 01 2003 - 00:05 - dessert - chocolate
Tie these little chocolate balls on your Christmas tree and people will say that it looks good enough to eat. They are wonderful served on a tray of sweets to serve with coffee. I also love these tasty morsels with an aged dark rum, a drop of Maury, Banyuls or Rivesaltes.

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Chocolate Cake topped with Salted Butter Caramel Mascarpone
01 01 2003 - 00:05 - dessert - chocolate
A fabulous combination that gives this dessert a completely original flavor. The bitter sweetness of the chocolate is “intensified” by the use of salted butter in the caramel mixture, providing a multitude of taste sensations . .

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Chocolate Heart with Bitter Orange Marmalade
01 01 2003 - 00:05 - dessert - chocolate
This would make a great chocolate gift for Saint Valentine's Day. Offer your sweetheart their very own “sweet heart” and watch them melt.

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Walnut caramel tarte fine aux pommes
01 01 2003 - 00:05 - dessert - trte
Tartes fines have become very fashionable, although it’s true that we’re covering this light dessert with a subtle caramel.”

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Lemon granité from Amalfi (Naples, Sorrento)
01 01 2003 - 00:05 - dessert - lemon
Fresh and superbly fragrant due to the intensity of the Amalfi lemon. As these lemons are not easy to find, you can also choose lemons from Nice, but always unwaxed in order to use the zests.

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Chocolate Easter eggs with Nutella
01 01 2003 - 00:05 - dessert - chocolate
Why not make your own Easter eggs? It isn't hard; you just need some Flexiplan molds or egg shells, although, obviously, they'll be smaller.

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Chocolate éclairs
01 01 2003 - 00:05 - dessert - chocolate
Is there any dessert as esteemed as the éclair? Whatever the flavor, if the choux pastry is good, it’s a pleasure to bite into one and taste the creamy center filling. I’m providing you with a chocolate recipe, but all kinds of different cream flavors can be used: whipped cream, almond custard filling, French pastry cream. . .even mousses work for this recipe.

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Chocolate mousse with espresso and rum
01 01 2003 - 00:05 - dessert - chocolate
With no fat or sugar, airy and irresistible, here's a chocolate mousse for those with a discerning palate who are watching their weight. Although quick and easy to make, you should prepare it in advance, even the day before, so that it acquires consistency.

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Iced nougat Yule log with bittersweet chocolate
01 01 2003 - 00:05 - dessert - cake
There is no such thing as a holiday without chocolate. This recipe uses bittersweet chocolate with contrasting crunchy and smooth textures, and bitter and sweet savors for a mouth-watering result.

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Fondant Chocolate Cake with Citrus Fruit
01 01 2003 - 00:05 - dessert - chocolate
This fondant chocolate cake is an excellent way to involve the children in preparing for the Christmas festivities, as it does not need to be baked. No risk of burning, as this is a cold dessert that sets in little ramekins.

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Chocolate Clementine Cake
01 01 2003 - 00:05 - dessert - cake
The ideal seasonal dessert to serve in place of the time-honored Christmas Yule log.

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Black Forest cake
01 01 2003 - 00:05 - dessert - cake
A cake that always wins the universal approval of food connoisseurs. A successful layering of moist chocolate cake and whipped cream, this delight is enlivened by the crisp tartness of cherries. It is prepared and baked the day before or in the morning of the day to be served; the cake is assembled, however, right before the meal.

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Bavaroise with pears and chocolate sauce
01 01 2003 - 00:05 - dessert - bavarois
The refined taste of pear for a refined dessert that is easy to make in advance. Choose fragrant, juicy pears like the doyennés des comices variety. This light, refreshing dessert is ideal to end a heavy meal. If you want to make it easier, you can use canned pears in syrup. Pour chocolate sauce over the dessert.

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Apricot Pie with almonds
01 01 2003 - 00:05 - dessert - pie
Nice, golden brown apricots on a crunchy olive oil shortcrust pastry, sprinkled with white bursts of almonds, and you'll have the whole of Provence on your plate.

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Very Chocolaty, Crispy Mille-feuille
01 01 2003 - 00:05 - dessert - cake
A good-looking, intricate cake for special occasions. It looks good and tastes even better. It is made by placing a delicious chocolate ganache between crisp leaves of chocolate pastry. It must be prepared in advance and wait patiently in the refrigerator until the time comes to eat it.

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Raspberry Jam Roll
01 01 2003 - 00:05 - dessert - raspberry
An irresistible delicacy! We owe the recipe for this tasty roll to Jean-Luc Petitrenaud's mother, the "gourmet poet”, who has allowed us to (re)discover the never-ending culinary richness of regional France every day for over ten years.

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Spanish-style chocolate cream
01 01 2003 - 00:05 - dessert - chocolate
I found this dessert in an old recipe book from my grandmother; its aroma reminds one of a child's birthday party and licking the preparing bowl clean.

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Moist Apple Tart with Almonds
01 01 2003 - 00:05 - dessert - tart
This is a more refined version of the timeless apple tart recipe.

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Whipped cream and chocolate cake
01 01 2003 - 00:05 - dessert - cake
With this delicious pastry decorated with whipped cream, the brown and white colors contrast agreeably. It’s really just a moist and creamy chocolate cake which is covered with an airy cloud of whipped cream just before serving.

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Chocolate-filled eggs
01 01 2003 - 00:05 - dessert - chocolate
If you know how to make ganache, here’s a quick and easy dessert delight to surprise both the big and small with on Easter Sunday.

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Chocolate-Chestnut Frozen Nougat
01 01 2003 - 00:05 - dessert - nougat
Melt-in-your-mouth, refined and flavorful, this dessert is a hit. With a special ingredient to seduce you, it is easy to prepare and may be made ahead of time. This chocolate-chestnut nougat has it all.

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Crêpes with chocolate
01 01 2003 - 00:05 - dessert - chocolate
Try these delicious, wonderfully tasty crêpes with chocolate for Candlemass. Prepare the crêpe batter the day before so that it will be perfect before cooking.

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A Chocolaty Snack for Christmas Day
01 01 2003 - 00:05 - dessert - chocolate
A delicious, chocolaty snack for well-behaved children on Christmas Day. It will delight sweet-toothed children and grown-up chocolate lovers alike. On the snack menu: brownies and hot chocolate.

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Floating Island with Chocolate, Toasted Almonds and Puffed Rice Caramel
01 01 2003 - 00:05 - dessert - chocolate
The chocolate sauce and final presentation of this dessert make it something more than a traditional floating island recipe

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Chocolate delight
01 01 2003 - 00:05 - dessert - chocolat
It’s impossible to find anything moister or creamier than this. This cake, full of chocolate that melts in your mouth, is absolutely irresistible. If you bake the cake in a rectangular mold or a classic cake mold, it could very well replace the Christmas Yule log. Serve as is, with a red berry coulis, or with chestnuts.

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Chocolate Diamonds
01 01 2003 - 00:05 - dessert - chocolate
To quote the famous words of Marilyn Monroe, “diamonds are a girl’s best friend” - not to mention the fact that these ones are made of chocolate.

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Molten Dark Chocolate Cake with Basil Ice Cream
01 01 2003 - 00:05 - dessert - chocolate
Today’s recipe is made in two stages. You can make the basil ice cream the day before and the molten chocolate cake on the day you need it. The combination is a true revelation - quite surprising but very successful.

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Blueberry Tart
01 01 2003 - 00:05 - dessert - tart
A superb dessert for summer, when the blueberries are ripe and tasty.

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Express chocolate cream
01 01 2003 - 00:05 - dessert - chocolate
Nothing but chocolate and cream! I don’t know how it could be simpler or quicker. Despite its apparent simplicity, it is probably the best recipe for tasting all of the power of cocoa. I love recipes where their flavors are at their fullest.

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Clafoutis with cherries and dark chocolate
01 01 2003 - 00:05 - dessert - clafoutis
A variation of the traditional clafoutis that combines two ingredients that go very well together: chocolate and cherries.

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Chocolate Soufflé
01 01 2003 - 00:05 - dessert - chocolate
There are some very different versions of chocolate soufflé. Today’s recipe is from Pascal Trouvé, head pastry chef at the “Relais Bernard Loiseau” in Saulieu. It’s a very light and airy version, with a texture somewhere between “moussy” and firm, with the pleasing appearance of a typical soufflé.

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Chocolate Cappucino with Banana Caramel
01 01 2003 - 00:05 - dessert - chocolate
Try this great recipe for a sweet, light ending to any meal. I love the combination of chocolate and banana.

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Chocolate and Espelette Pepper Soufflés
01 01 2003 - 00:05 - dessert - chocolate
This recipe contains all the traditional Basque Country ingredients needed to make sublime, light-as-air soufflés – the perfect way to end a dinner party. Or just to eat any time - they taste so good. Don’t forget that a soufflé waits for no-one. You should therefore prepare the mixture before the meal, and finish making the soufflé during the meal. Serve hot with a glass of Maury.

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