One of the first things that comes to mind, without fail, whenever I think about passionfruit… though it has very little to do with the rest of this post. However, it is quite possible that if you make this for someone special to you, you may just be thanked with a pash. And who can complain with that?
Pashes aside, I have to say that personally I am not the biggest fan of passionfruit that you will find, but even I can go so far as to say that it is one of the quintessential flavours of summer.
So the other day I realised that it was my ‘blogiversary’ and I thought to myself, “You know what this calls for? A double layer white chocolate mud cake with blackberry buttercream frosting.” Only it was more like “Mud cake!” because I was much too excited to get that entire sentence out.
When I was half the size and with a fraction of the freckles I proudly wear now, I thought cheesecake was an abhorrent idea. Although I had a sweet tooth that could rival anyone with a stomach capacity three times the size of mine, cheesecake was a notion that I simply would not tolerate.
As you can see, this cake is not a lie. Although, for all you know, to the left is just a plate of delicious white chocolate frosting that just so happens to look like cake… but there is cake underneath it all, I promise. Two layers, even!
I was so eager / nervous to dish the cake out to my lovely new colleagues that I forgot to take a picture of the beautiful red inside. Whoops! But that just means I get to make another one tomorrow, right?
This cake would have to be, by far, my best creation yet. A lot of what I have baked so far has been rather simple and I wanted to start branching out into recipes that were more complex and more involved. When I read the below recipe, I knew right away that this was a cake I just had to make. I had specifically been looking for a recipe that called for more than just one layer, and what better flavour than caramel?
There is no doubt about it, Tiramisu is my all time favourite dessert. I love coffee, I love chocolate, and I love alcohol. Combine all three and you have the way to my heart.
I have noted that Tiramisu is offered widely across many different restaurants though I have found none of them compare to one created with love, at home… as with most things, of course. This makes for an excellent dessert at any time of the year though as it is served chilled, I love it during summer. I wish you good luck in saying no to this baby!
This cake is a perfect treat during summer when fresh and delicious strawberries are readily available. It is almost mousse like in texture and when served chilled, makes for the perfect dessert after a long, hot day.
However, do note that the filling contains raw egg whites so if you just so happen to have a little bun in the oven, I would probably avoid this one. If you are healthy, bun free and can mentally get past the raw egg whites, there is nothing holding you back. This is a very sweet cake and well worth the effort. (Note: 1 cup = 1 US cup)