it was mothers day yesterday, hope you guys had a great time celebrating the occasion! even though i did make a roll cake for our early celebration dinner last week, it was more like a cake i made for the mothers in my family and not for my mom herself so i really wanted to make her something personally. i recently discovered how to make a genoise properly and have had fantastic results from this recipe i used so i thought a shortcake would bring out the genoise nicely. my mom loves mangoes and even though i've not attempted this version i went ahead with it.

hi guys, i'm back! for now at least :p today's my hubby's birthday and he really loves tropical flavors so i decided to make him something i came across a taiwanese pastry book. this is actually the 1st time i've made an entremet using something other than japanese and french books so i wasn't very confident about the outcome. true enough, i spotted quite a few mistakes along the way and this cake is a result of some major tweaking.

vanilla bean yogurt panna cotta, mango gelee, mango mousse, mango coulis & torched mango cubes - a prelude to making more complex and multi-component desserts. after months of making just macarons, i'm beginning to miss french patisserie.