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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Select a bowl (glass is fun). Put some stale cake on bottom; halve ladyfingers or cake up the sides. (Ladyfingers relax nicely with lashing of sherry.) Lace all these with sherry. Layer with sliced fruits repeatedly, and alternate with custard layers, occasional cake-slice layers, fruits, fruits and fruits, lashes of sherry, dollops of currant jelly, sprinkles of nuts, etc. If it's a glass bowl, turn some vivid colors eyeward. Internally, please yourself by the arrangements only you will see, and only once. Top with whipped cream and fruit/nut reminders. Never forget the sherry.