But first a BIG thanks to Dick and Dorothy for a delicious Easter meal at their home. Although the day dawned sunny and breezy it developed into a cloudy and (dare I say it) snow flurried afternoon. Hey! It's supposed to be spring already.
Just try and imagine the crocuses and tulips waiting to poke through the snow.
|peering out of the sunroom windows|
|the Easter table|
In my previous post I described the preparation of the various components for this hazelnut dessert. So let's move on to the assembly, made so easy by having everything completed ahead of time.
I ended up using only one of the two hazelnut cakes I had baked, not wanting the final dessert to be too high. After a thaw I split it into two layers, one for the bottom and one for the top.
Now it's a simple matter of building the stack.
I removed the still frozen custard/coulis/crumble layer (on the right in the photo above) from the form with a hot knife, then placed it on top of the cake.
After a short rest in the fridge to allow the custard to thaw and soften a bit, I added the second frozen custard layer and gently settled it in place.
On goes the top cake layer,
followed by a garnish of lightly sweetened whipped ricotta cream, a sprinkling of crumble,
and a few berries.
Now how about a little berry coulis and fresh blackberries with your dessert Ma'am?
The servings smushed a bit during the portioning part, but it didn't do the taste any harm. A lovely combo of moist cake, smooth custard, somewhat tart berry and a hint of crumble crunch.
It seemed a bit sweeter than I was expecting but not excessively so - and the group gave it a thumbs up!
Not bad at all.
Thanks again D & D!