finally i feel like i've made enough desserts to compile them into an entry. read my previous instalments of desserts i made part I here and part II here. my momentum for making them this year has dropped to an all-time low. apart from family birthdays and some practising in order to prevent my dessert making skills from getting "rusty" i haven't been making very much. on average i'm making just one every month, i wish i could make desserts every other day but sadly, the waistline just cannot afford it!



clockwise from top left : purple sweet potato mont blanc, opera tiramisu verrines, strawberry shortcake, orange choc cake, pistache-abricot entremet & almond raspberry financiers.

this is something i tried few days back, the hazelnut pistachio entremet and i'd like to share the recipe with you. this is the 1st time i'm posting a recipe of a multi-component cake and i didn't do it in the past coz the recipes were really really long, i hv to translate them from chinese to english and i don't think anyone would be as crazy as i am to spend 4-5 hrs to make a cake. but this is a good cake with some really interesting textures - moist sponge, crunchy praline and aromatic pistachio bavarois all in one.

recipe source : seiji tada for patisserie igrekplus

*recipe removed due to copyright restrictions.