This classic Tiramisu is not a cheap dessert for sure, it is filled with a delicious Mascarpone cream and covered with chocolate powder. We also have a couple of ladyfinger layers that are soaked with a coffee caramel.

A bombe is a frozen dessert, it is shaped and then frozen, it could be even a shaped Ice Cream or a Sorbet. In this basic bombe recipe below we mixed caramel with the egg yolk and added carefully melted chocolate. After refrigeration we fold in a whipped cream, shape it and freeze it. A bombe provides a lot of room for decorating as you can see in the picture below.

Soufflés kind of remind us of the preparation of a sponge cake, we separate yolk and later fold in egg whites, however, it is evident that the soufflés have a much higher proportion of eggs to flour and particularly of egg whites. This is why the soufflés rise so much in the oven and also one of the reasons they must be served immediately (within 2 minutes from the oven) because they will rapidly deflate, losing part of its presentation and charm.

A Creme Caramel is not very different from any other baked custard. To make it first make some caramel with water and sugar over the stove and line the bottom of your pan or cup it. Before pouring the custard on top, let the caramel cool down. Once it is cool pour you custard into the mold and put it in the over on a bain-marie. Let it cool and refrigerate, after refrigerating for some time, some of the caramel will be released and form a beautiful sauce when unmolded.