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Angel Food Cake with Espresso Mascarpone Cream

Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding icing sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the

Chocolate caramel fondue

1) Melt the chocolate in a double boiler or in a large bowl set over simmering water or in the microwave for a few minutes on HIGH (stirring every minute). 2) Stir in the caramel sauce and milk until blended and smooth. 3) Remove from the heat and

Chocolate angel food cake and raspberry parfait

1) Drizzle cake cubes with framboise and toss to combine. 2) Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form. Keep cold until ready to serve. 3) Place a few cubes of the angel food cake in

Angel Food Cake with Macerated Berries and Mascarpone

Place the berries in a medium bowl and tear in the mint.In a small saucepan over medium-high heat, combine the wine, honey and orange juice. Bring just to a simmer, and then pour over the berries. Let the berries macerate for about 2 minutes.In a sma

Strawberry-Blackberry Summer Trifle

Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle. Hull and halve the remaining strawberries, and toss them with the blackberries and sugar in a medium bowl, cover with cling film and set aside until they g

Red, White and Blueberry Trifle

Trim and quarter the strawberries and set aside. Combine the blueberries, blackberries, 100g granulated sugar, 80ml water, lemon zest, juice and salt in a medium saucepan. Bring to a simmer over medium heat and continue to cook, stirring occasionally

Angel Food Cake and Berry Trifle

Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.Meanwhile, add the yoghurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be

Strawberry Shortcake in a Mason Jar

Special equipment: four 16-ounce mason jars Day 1: Mix the strawberries, 1 cup of sugar and the lemon juice in a bowl. Let the bowl sit in the refrigerator overnight. Day 2: Trace around a mason jar with a knife to cut a round piece of angel