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Who’s coming to dessert?

Published Jan 9, 2015, 5:08 am IST
Updated Mar 30, 2019, 1:48 am IST
Cream or cheese, dessert takes on a delicious hue with these dollops of heaven
Baked Alaska
 Baked Alaska


  • l 1 kg vanilla sponge cake
  • l 1 litre vanilla pod icecream
  • l 1 litre strawberry icecream
  • l 250 gm sugar syrup

For Italian meringue


  • l 1.5 kg castor sugar
  • l 420 ml water
  • l 800 gm egg whites
  • l 15 ml dark rum

l Cut the vanilla sponge cake horizontally so you get two sheets. Cut into 3-4" diameter rounds. Place a sheet of cut vanilla sponge in mold or on a tray. Brush it with sugar syrup and place it in the freezer for 30 minutes. Put  the strawberry ice cream in a bowl and mix it, do the same with the vanilla icecream. Remove the sponge from the freezer and spread vanilla ice cream evenly on it. Place a second layer of vanilla sponge and brush it with sugar syrup. Place in freezer for 30 minutes. Remove and arrange a layer of strawberry ice cream. Place back in freezer for an hour.

For Italian Meringue: Combine sugar and water in saucepan and boil over medium low heat, stirring to dissolve sugar. Continue boiling, stir frequently and bring mixture to 1180C. Place egg whites in a mixer bowl and begin to whip with the hand blender until soft peaks are formed. When the syrup reaches 1180C, add it to the egg whites slowly whipping at medium speed. Whip on high speed to stiff peaks. Continue to whip until cool. Fill Italian meringue in a piping bag and star nozzle. Cover the vanilla cake  with meringue. Place it back in the freezer. Once frozen, arrange it in a plate before serving. Use a blow torch to burn the tips of the Italian meringue. Heat the dark rum until 650C. Flame with a lighter and let the alcohol burn. While the alcohol is burning, pour it slowly over the dessert so the flavours are soaked by the meringue.

— Recipe courtesy CPK Executive Chef


Tiramisu Roulade

  • 4 tbsp coffee liqueur
  • 50 gm unsalted butter
  • 100 gm breakfast sugar
  • 2 large eggs
  • 100 gm all-purpose flour
  • 125 gm mascarpone cheese
  • 150 ml whipped cream
  • 2 tbsp coffee powder
  • 2 tbsp castor sugar
  • 35 gm cocoa powder
  • 20 gm chocolate curls, for garnish

Preheat oven to 180°C. Grease and base line a 30cm x 20cm Swiss roll tray with greaseproof paper. Using an electric whisk, beat butter and sugar together until pale. Add eggs and whisk again till combined. Sift flour and cocoa powder over the above mixture and fold in. Pour into the prepared tray and bake for 10-15 minutes until golden and risen Meanwhile, place 4 tbsp coffee liqueur, 2 tbsp caster sugar and 75 ml water into a small saucepan and bring to the boil. Simmer for five minutes until thickened. Peel away the greaseproof paper on the base of the sponge and brush generously with coffee syrup. Blend mascarpone, coffee powder and whipped cream and layer on top of the sponge and roll to form a Swiss roll. Carefully roll, starting from one end to another. Roll all the way to the end and stop once the seal is at the base. Dust with cocoa powder and scatter with chocolate curls.


— Recipe courtesy Chef Swasti Aggarwal