Melting Iceberg
Chef/owner Cam Tran, Café Ce Soir Four sippable layers, each
Category: Desserts
Gluten-free Chocolate Torte
Chef Jason Sopel, Chaise Café Gooey dark and white chocolate
Vanilla Bean Cheesecake
Chef Jason Sopel, Chaise Café A lighter cheesecake with bold
Bigné
Chef Danilo Pamintuan, Piazza de Nardi This stunning Italian dessert
Rum-filled Peaches
Chef Danilo Pamintuan, Piazza de Nardi These rum-filled balls give
Orange Chocolate Truffle Cake
Chef Danilo Pamintuan, Piazza de Nardi Orange zest is key
Sacre Petina Torte
Chef Danilo Pamintuan, Piazza de Nardi Dress this dome shaped
Island Shmoo
Chef Todd Chorney, Royal Palms Ingredients Angel food cake 3/4
Strawberry Fields
Chef Ray Chan, Soup Pierre Ingredients 5-6 cups fresh strawberries
Chai Cheesecake
Chef Ron Schellenberg, FUDE Chef Ron is tight-lipped about his
Amaretto Cheesecake with Fresh Fruit
Chefs Karen Penner and Melissa Pearn, Cafe au Livre Ingredients
White Chocolate Raspberry Cheesecake
Owner Antigone Bekios, Maxime Restaurant Ingredients Crust 1 cup slivered
Coconut Caramel Crêpe Bales
Ingredients Crêpes 4 eggs 1 cup milk 1 cup water
Conversation Hearts
True love comes with bumps so keep the mood light
Lemon Pudding Cake with Manitoba Honey Ice Cream
Culinary Team Canada Ingredients Manitoba honey ice cream 5 egg
Festive Christmas Trees of White Chocolate Pistachio Mousse and Orange Cream
Culinary Team Canada Ingredients Orange cream 1/2 cup 35% cream
Oven Baked Croissant Pudding with Apples and Cranberries
Culinary Team Canada Ingredients Pudding 4 day-old croissants 4 eggs
Noggy Pudding
Combine after dinner drinks and dessert with this play on
Manitoba Chocolate Morel Mushroom Gâteau
Richard Hofley/Allen McDonald, Nicolino’s Ingredients Cake 5 medium morel mushrooms
Chocolate Parklands Cupcakes
Clayton Hadaller, Pineridge Hollow On September 20, 2003 the new
The best butter tarts
The Flavours of Canada, edited by Anita Stewart Slightly runny
Delightful Desserts
Roxy’s Flapper Pie Ingredients Vanilla custard 1/2 cup sugar 1/3
Mad Hatter Cake
Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks Ingredients
Queen of Hearts Tarts
Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks Ingredients
Mango Fruit Parfait
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant
Bratapfel (Baked Apple)
Chef Kurt Wagner, Gasthaus Gutenberger While you can make this
Rainbow Jell-O in a Pot of Gold
Ingredients 6 boxes Jell-O (rainbow colours) 1 cup uncooked rice
Gingerbread with Royal Icing
Co-owners Belinda and Carol Bigold, High Tea Bakery If pasteurized
Croquembouche
Chef Patrick Shrupka, Amici Chef Patrick uses a styrofoam cone
Classic Sugar Cookies
Co-owners Belinda and Carol Bigold, High Tea Bakery Sugar cookies