Hazelnut flour and Easter dessert Part 2: final assembly and tasting

Now for the finale of the 2015 Easter dessert!

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.

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 bottom cake layer.

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!