![]() A meringue roulade is the type of recipe I wouldn't previously have had confidence with (meringue roulade, Swiss rolls, way too much room for error!), but I knew that with Nat's recipes I'd be able to do it. Last recipe for this post, I promise! I made the cocoa meringue roulade for an afternoon tea with some friends, one of whom is coeliac, and rather than making the toffeed figs specified in the recipe, I took it easy with plain fresh berries. It's basically a trifle version of the Alabama Cake in the book, containing layers of: whipped cream, pink champagne-roasted peaches, pink champagne & peach jelly, All-Purpose Sponge Cake dabbed with Marsala wine, amaretti biscuits (I subbed homemade spekulatius because I can't deal with amaretti), and Vanilla Bean Pastry Cream. I think I could have cooked the zabaglione a bit more and whipped it more to get it to be thicker and more stable, but it still looked tempting and tasted great! I loved that the cream was a lot lighter in texture than the usual tiramisus I make at home.Īround Christmas last year, Nat posted a bunch of Christmassy ideas on the Beatrix Instagram using recipes from the book, and the Roasted Peach and Custard Trifle really caught my eye. Specifically, it was half a batch of the chocolate adaptrix of the All-Purpose Sponge Cake, sliced into three layers, and a single batch of the Mascarpone Zabaglione, layered in a twenty centimetre springform tin as per the instructions Notorious BFC. The tiramisu cake was an adaptrix of my own (basically it's just the Tart-a-misu but not in the tart shell - turtle power). Phew! I made it for my birthday last year (lockdown birthday, my friends watched me eat it on a Zoom call but couldn't share - oh no!) and it was glorious! I used sweet cherries because sour ones are hard to get (but premium sweet cherries that were gifted to me from the farm) and it still tasted deeeelicious. Nat's version is intense and a lot of work - four layers of chocolate All-Purpose Sponge Cake filled with kirsch (I used my father-in-law's homemade kirsch), Chocolate Crème Fraîche Mousse, sour cherry compote, sour cherry jelly, and whipped cream, topped with a cocoa glaze and Chocolate Bark. I love a classic German Schwarzwälder Kirschtorte, and Nat is the only non-German baker I'd trust to make a good version. The recipe includes a "Beatrix secret spice mix", and whilst I'm sure they would be absolutely next level if you ground your own whole spices, I used a dusty old packet of powdered Lebkuchen spice from Germany and they still tasted fabulous. They've got a whole puréed orange in them for super moistness and citrussy zing. And with good reason! They look great and taste amazing. Judging by Beatrix' Instagram stories, the hot cross buns are one of the more popular recipes for home bakers to try. ![]()
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