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SWEET & SIMPLE: 10 CLASSIC DESSERTS

Nick Malgieri

Recipe Index

RECIPES
Deep-Dish Blueberry Cobbler
Frozen Orange Liqueur Soufflé......................................... 6
With Crumble Topping.........................................................2
Warm Chocolate Cake With Liquid Center.....................7
Classic Crème Brûlée...........................................................2
Vanilla Sauce.......................................................................... 8
Coach House Bread & Butter Pudding............................3
Torta Divina (Chocolate Mousse Cake)........................... 9
Old-Fashioned Chocolate Pudding................................. 4
Strawberry Trifle.................................................................... 9
Baked Butterscotch Pudding............................................. 4
Kyra’s Easiest Sponge Cake.............................................. 10
“Instant” Chocolate Mousse................................................5
Lemon Mousse...................................................................... 6

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SWEET & SIMPLE: 10 CLASSIC DESSERTS
Nick Malgieri

Recipes

DEEP-DISH BLUEBERRY COBBLER WITH CRUMBLE TOPPING

There isn’t much difference between this cobbler and what we normally call a pie except that this has much
more fruit in relation to the topping. It needs a deep dish to hold all the fruit. Accompany with whipped cream
or vanilla ice cream.
Yield: 6 to 8 servings
Ingredients
• Almond Crumble Topping • Filling
• 2 cups (270 g) all-purpose flour • 4 pints (1350 g) blueberries, rinsed and picked over
• 6 tablespoons (75 g) sugar • ¾ cup (150g) sugar
• 1½ teaspoons baking powder • 2 teaspoons finely grated lemon zest
• ½ teaspoon freshly grated nutmeg • ½ teaspoon freshly grated nutmeg
• 1 cup (100 g) sliced almonds • ½ teaspoon ground cinnamon
• 12 tablespoons (170 g) unsalted butter, melted • 3 tablespoons unsalted butter, cut into pieces
Preparation
1. Set a rack in the lower third of the oven and preheat to 400 F (205 C/gas 6).
2. For the topping, combine the flour, sugar, baking powder, and nutmeg in a bowl, and stir well to mix. Stir
in the almonds. Stir in the butter evenly. Set aside for 5 minutes. Break the topping into ¼-to-½-inch
(6-to-12-mm) crumbs.
3. For the filling, place the blueberries in a bowl and add the sugar, lemon zest, nutmeg, and cinnamon. Toss
well to combine and pour into a deep 3-quart (2.8-L) casserole or other baking dish. Distribute pieces of
the butter evenly over the filling.
4. Evenly sprinkle the crumb topping over the filling.
5. Bake until the topping is well colored and the filling is bubbling, 35 to 45 minutes. Let the cool slightly on a
rack. Serve warm or at room temperature.
CLASSIC CRÈME BRULÉE
This is the best way I know to prepare this popular dessert. I like to serve a crisp cookie at the same time. For
the best results, don't overbake the custard.
Yield: 8 servings
Ingredients
• 4 cups (950 ml) heavy cream • 2 vanilla beans, split lengthwise
• 2 cups (400g) sugar, or as needed • 14 large egg yolks
Preparation
1. Set a rack in the middle level of the oven and preheat to 325 F (165 C/gas 3). Place 8 shallow, oval or
round porcelain dishes, each 4-5 fl oz in a jelly-roll pan or half sheet pan.
2. Combine the cream, 1 cup (200 g) of the sugar and the vanilla beans in a nonreactive saucepan and bring
to a simmer over medium heat. Turn off the heat and allow the vanilla beans to steep in the hot cream for
10 minutes. Remove the beans, scraping the seeds into the cream, if desired.
3. Bring the cream to a boil. Whisk the yolks in a large bowl. Whisking constantly, pour the hot cream into the
yolks in a thin stream. Don’t overmix and make a lot of foam on the surface of the mixture.

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SWEET & SIMPLE: 10 CLASSIC DESSERTS
Nick Malgieri

Recipes

4. Pass the custard through a fine-mesh sieve into another bowl and allow it to stand for 5 minutes. Skim the
foam from the surface. Fill the dishes with the custard. Carefully place the pan containing the dishes in the
oven and quickly add warm water to the pan to reach about ½ inch (12 mm) up the sides of the dishes.
Decrease the oven temperature to 300 F (150 C/gas 2).
5. Bake the custards until they are set but not puffed, about 30 minutes Carefully remove the pan from oven
and use a large spatula to remove the individual dishes to a cool pan. Refrigerate uncovered until ready to
caramelize the custard.
6. Sprinkle each custard with 1 or 2 tablespoons of the remaining sugar, spreading it evenly. Use a kitchen
torch to caramelize the sugar, moving the flame in a series of arcs to avoid leaving it in one place too long.
Serve the caramelized custards within several hours.

COACH HOUSE BREAD & BUTTER PUDDING

My first apartment in New York City was right across the street from Leon Lianides’ restaurant, the Coach
House, which was famous for two things: a spectacular black bean soup and an equally stellar bread pudding.
This version is loosely adapted from James Beard’s recipe. At the Coach House, this was always served with a
raspberry sauce, but I think it’s best plain.
Yield: 6 servings
Ingredients
• 3 cups (710 ml) whole milk • 5 large eggs
• 2 cups (480 ml) heavy cream • 4 large egg yolks
• 1 cup (200 g) sugar • ½ baguette, cut into slices ¼ inch (6 mm) thick
• Pinch of salt • 4 tablespoons (60 g) unsalted butter, melted and
• 1 vanilla bean, split lengthwise slightly cooled
Preparation
1. Set a rack in the upper third of the oven and preheat to 350 F (175 C/gas 4). Butter an 8-cup (1.9-l) oval
gratin dish or other baking dish, and set in a larger pan, such as a roasting pan.
2. Whisk the milk, cream, sugar, and salt in a medium saucepan. Add the vanilla bean and bring to a boil over
medium heat. In a large bowl, whisk the eggs and yolks just to break them up. Whisking constantly, add
the hot milk mixture to the eggs a little at a time. Pour the egg mixture into the saucepan, quickly rinse and
dry the bowl, and then pass the mixture through a fine-mesh strainer into the bowl.
3. Dip a bread slice into the butter and arrange it, buttered side up, at one end of the baking dish. Continue
with the remaining slices, overlapping them slightly, to fill the dish. Skim any foam from the surface of the
custard and pour it over the bread—the bread will float to the surface.
4. Carefully place the pan containing the dishes in the oven and quickly add warm water to the pan to reach
about ½ inch (12 mm) up the sides of the dishes. Decrease oven temperature to 325 F (165 C/gas 3).
5. Bake until the bread is deep golden and the custard has set, about 45 minutes. Test the custard in the
center of the pudding with the point of a small paring knife—the knife should emerge moist but clean.
6. Carefully remove the pan from the oven and lift the baking dish out to a rack. Cool the pudding to room
temperature and serve it the day it is baked. Wrap and refrigerate leftovers and bring to room temperature
before serving.

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OLD-FASHIONED CHOCOLATE PUDDING

Rich and creamy, this is a kid’s idea of an elegant dessert. A few crisp cookies would be a great accompani-
ment.
Yield: 6 servings
Ingredients
• 2 cups (480 ml) milk • 3 large eggs
• 1/3 cup (70g) sugar • 2 teaspoons vanilla extract
• 4 ounces (115 g) semisweet chocolate cut into • 1/3 cup (35g) chopped toasted pecans or
¼-inch (6-mm) pieces walnuts, optional
• 3 tablespoons cornstarch • Whipped cream, for serving
• 2 tablespoons Dutch-process cocoa powder, sifted
Preparation
1. Whisk together 1½ cups (360 ml) of the milk and the sugar in a nonreactive saucepan and bring to a
simmer over medium heat. Remove from the heat, add the chocolate, and whisk until melted.
2. In a small bowl, stir the cornstarch and cocoa powder together. Whisk in the remaining ½ cup (120 ml)
milk until smooth, then whisk in the eggs.
3. Bring the chocolate milk to a boil and whisk a third of it into the egg mixture. Whisk the egg mixture into
the hot chocolate milk in the pan and cook over low heat, whisking constantly, until the pudding thickens
and comes to a full boil, about 1 minute. Remove from the heat and whisk in the vanilla and chopped nuts,
if using.
4. Divide the pudding among dessert bowls or glasses. Press a small piece of plastic wrap on the surface of
each pudding to prevent a skin from forming. Chill until serving time.
5. Top each pudding with a spoonful of whipped cream right before serving.

BAKED BUTTERSCOTCH PUDDING

This pudding has a true butterscotch flavor—buttery caramel with a hint of salt. I like to bake the pudding in
small ramekins and serve it in the ramekins rather than unmold them. Garnish with whipped cream, if desired,
but these are quite rich.
Yield: 6 servings
Ingredients
• 4 tablespoons (60 g) best-quality salted butter • 1 vanilla bean, split lengthwise
• 2 cups (480 ml) whole milk • 1/3 cup (45g) unbleached all-purpose flour
• ½ cup (100g) turbinado sugar or other partially • 4 large eggs
refined brown sugar
Preparation
1. Melt the butter in a saucepan over medium heat. Continue cooking the melted butter, watching it closely,
until it turns a deep golden brown. Immediately pour the butter into a cool, dry stainless steel bowl to stop
the cooking and cool it. Reserve the saucepan.
2. Set a rack in the middle of the oven and preheat to 350 F (175 C/gas 4). Lightly butter 6 ramekins, each ½
to 2/3 cup (120 to 160 ml), and set in a small roasting pan.

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Nick Malgieri

Recipes

3. In the same saucepan used to melt the butter, whisk the milk and ¼ cup (50 g) of the sugar together. Add
the vanilla bean. Bring the mixture to a simmer and cook until it reaches about 150 F (66 C). Whisk well
before removing the vanilla bean.
4. In a large bowl, whisk the remaining ¼ cup (50 g) sugar and the flour together, then whisk in the eggs until
smooth. Whisk in the milk mixture and finally the cooled brown butter. Skim any foam from the top of the
custard and pour it into the ramekins, filling them to within ¼ inch (6 mm) of the top. Carefully place the
pan containing the ramekins in the oven and quickly add hot water to the pan to reach about one-third up
the sides of the ramekins. Decrease the temperature to 325 F (165 C/gas 3).
5. Bake the puddings until set, 30 to 35 minutes, watching that the water in the pan doesn’t start to simmer. If
it does, add some cold water.
6. Carefully remove the pan from the oven and lift the ramekins out to a rack to cool briefly, then refrigerate
until chilled.

“INSTANT” CHOCOLATE MOUSSE

The name is a bit of an exaggeration, but this recipe is so simple and easy to prepare that the pudding really
seems instant.
Yield: 6 servings
Ingredients
• 1 pound (455 g) bittersweet chocolate, cut into • 4 large egg whites
¼-inch (6-mm) pieces • ½ cup (100 g) sugar
• 1 cup (240 ml) heavy cream • Pinch of salt
• 2 tablespoons dark rum or strong coffee, optional • Chocolate shavings or whipped cream, for finishing
Preparation
1. Place the chocolate in a bowl. In a small saucepan, bring the cream to a simmer. Pour over the chocolate
and shake the bowl to make sure that all the chocolate is submerged. Let stand for 3 minutes, then whisk
until smooth. Whisk in the rum, if using. Cool to room temperature.
2. Combine the egg whites, sugar, and salt in the bowl of an electric mixer and whisk to mix. Set the bowl in
a pan half filled with simmering water and whisk gently until the egg whites are hot (130 F/54 C) and the
sugar is dissolved, 3 to 4 minutes.
3. Place the bowl on the mixer and whip the whites until cooled but not dry, 3 to 4 minutes. Immediately fold
the whites into the chocolate cream. Scrape the mousse into a 6-cup (1.4-l) bowl or individual glasses.
Chill for several hours to set. Finish the mousse with some chocolate shavings before serving.

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Recipes

LEMON MOUSSE
This easy mousse may be made into a fancy parfait by alternating it with whipped cream and fruit in tall glass-
es. Or serve on its own with a small garnish of whipped cream or a few milk chocolate shavings. Crisp cookies
are always good with a creamy mousse.
Yield: 6 servings
Ingredients
• 1 envelope unflavored gelatin • ½ cup (120 ml) strained lemon juice
• /3 cup (80 ml) water
1 • ½ cup (100g) sugar
• 2 cups (480 ml) heavy cream • 2 teaspoons vanilla extract
• 4 large egg yolks
Preparation
1. In a small heatproof bowl, use a fork to stir the gelatin and water together; set aside.
2. Whip the cream to a soft peak by hand or by machine; cover and refrigerate.
3. Half fill a small saucepan with water and bring to a boil. Whisk the egg yolks, lemon juice, and sugar together
by hand in the bowl of an electric mixer. Set the bowl over but not touching the simmering water and whisk
constantly until the yolk mixture thickens slightly (it will not become very thick), about 2 minutes.
4. Use a rubber spatula to scrape the sides of the mixer bowl and then place it on the stand mixer fitted with
the whisk attachment. Whip on medium speed until the yolk mixture has cooled to room temperature.
5. Set the gelatin in the hot water in the saucepan from step 3. Turn off the heat and wait until it is melted
and clear. Remove the cream from the refrigerator and rewhip it if necessary. Whisk the vanilla and gelatin
into the yolk mixture and then quickly fold in the cream.
6. Portion the mousse into individual bowls or glasses and chill to set.
Orange Variation
Use 1/3 cup (80 ml) orange juice, 2 tablespoons lemon juice, and 2 teaspoons grated orange zest instead of
the lemon juice, and 1 tablespoon orange liqueur instead of the vanilla.

FROZEN ORANGE LIQUEUR SOUFFLÉ

Using a liqueur or other flavored alcohol in a frozen dessert helps keep the texture creamy, as the alcohol pre-
vents the ingredients from freezing solid. The soufflé appearance is achieved by using a straight-sided porce-
lain soufflé dish and wrapping a paper collar around the dish to extend its capacity.
Yield: 8 to 10 servings
Ingredients
• 3 cups (710 ml) heavy cream • 1 cup (200 g) sugar
• ½ cup (120 ml) orange liqueur • Grated zest of 1 large navel orange
• 4 large eggs • Cocoa powder, for finishing
• 8 large egg yolks

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Preparation
1. Cut a piece of parchment paper twice as tall as a 2-quart (1.9-l) soufflé dish and 3 to 4 inches (7.5 to 10
cm) longer. Fold the paper to make a long strip. Keeping the fold at the top, stand the paper against the
dish and secure an end to the dish using masking tape. Wrap the paper around the dish and secure with
tape. Use an elastic band to secure the paper right below the rim of the dish. Place the dish in the freezer
or in the refrigerator.
2. In a large bowl, whip the cream to a soft peak. Whip in the orange liqueur and refrigerate.
3. Whisk the eggs, yolks, sugar, and orange zest together in the bowl of a stand mixer. Place the bowl over a pan
of simmering water (but not touching the water) and whisk until the egg mixture is warm (about 115 F/46 C).
4. Place the bowl on the mixer fitted with the whisk attachment, and whip on medium-high speed until
cooled and very much increased in volume, 3 to 4 minutes.
5. Remove the cream from the refrigerator and rewhip if necessary. Fold the egg mixture into the whipped cream.
6. Pour into the prepared dish and freeze overnight. Once the top has frozen, cover with plastic wrap.
7. Before serving the soufflé, remove the collar and use a metal spatula to smooth any rough areas on sides
of the soufflé. Dust the top with cocoa powder. Use 2 spoons to serve the soufflé in chilled dessert bowls.
Frozen Soufflé Amaretto Variation
A dessert from Windows on the World. Omit the orange zest and substitute amaretto liqueur for the orange
liqueur. Finish the top of the soufflé with crushed amaretti crumbs.

WARM CHOCOLATE CAKES WITH LIQUID CENTER

This is a wonderful make-ahead dessert. As long as everything to serve it is ready in advance, you may make the
cake batter and fill the molds hours in advance—just bake them immediately before you intend to serve them.
Yield: 7 servings
Ingredients
• 10 tablespoons (140 g)) unsalted butter • ½ cup (65 g) unbleached all-purpose flour
• 5 ounces (140 g) bittersweet chocolate, cut into • 3 large eggs
1/4-inch (6-mm) pieces • 3 large egg yolks
• 2/3 cup (135 g) sugar
Preparation
1. Set a rack in the middle of the oven and preheat to 400 F (205 C/gas 6). Butter and flour 7 aluminum foil
molds or porcelain ramekins, each ½ to 2/3 cup (120 to 160 ml).
2. Melt the butter in a saucepan over medium heat, then let it get hot and start to sizzle. Remove from the
heat, add the chocolate, and let stand for 1 minute; whisk smooth.

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3. Stir the flour and sugar together in a bowl. Whisk in the whole eggs all at once until smooth. Whisk in the
yolks, followed by the chocolate mixture.
4. Fill the prepared molds to within ¼ inch (6 mm) of the top. Bake until the tops of the cakes are dull looking
with just a ½-inch diameter shiny area remaining in the center, about 10 to 12 minutes (unmold one to see
how liquid it is). Unmold the cakes onto warmed plates. Serve with the Vanilla Sauce, below.

VANILLA SAUCE
Ingredients
• 1 cup (240 ml) milk • 1 vanilla bean, split lengthwise
• 1 cup (240 ml) heavy cream • 6 large egg yolks
• 1/3 cup (70 g) sugar
Preparation
1. In a saucepan, combine the milk, cream, sugar, and vanilla bean and bring to a boil over low heat.
2. Whisk the yolks in a bowl. Whisk one-third of the hot milk mixture into the yolks. Bring the milk mixture
in the saucepan to a boil. Whisk the yolk mixture into boiling milk mixture and continue whisking until
thickened, about 15 seconds.
3. Remove the pan from the heat. Whisking constantly, pour the sauce through a fine-mesh strainer into a
clean bowl set over ice water. Stir occasionally until cooled.

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TORTA DIVINA (CHOCOLATE MOUSSE CAKE)

This unusual chocolate mousse cake with liqueur may be made in advance. Be sure to bring it to room tem-
perature before garnishing each serving with whipped cream and a few raspberries.
Yield: 8 to 10 servings
Ingredients
• ½ cup (100 g) sugar 1/4-inch (6-mm) pieces
• ½ cup (120 ml) water • 1/3 cup (80 ml) strong coffee or raspberry liqueur,
• 8 tablespoons (115 g) unsalted butter such as Chambord (if using raspberry liqueur, omit
• 1 tablespoon finely grated orange zest the orange zest)
• 12 ounces (340 g) bittersweet chocolate, cut into • 6 large eggs
Preparation
1. Set a rack in the middle of the oven and preheat to 325 F (165 C/gas 3). Butter a round cake pan 8 inches (20 cm)
in diameter and 2 inches (5 cm) tall, and line the bottom with parchment paper.
2. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure
all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter, orange zest, and chocolate.
Allow to stand for 5 minutes, then whisk smooth.
3. Whisk the coffee or liqueur and then the eggs, one at a time, into the chocolate mixture, being careful not to overmix.
4. Pour the batter into the prepared pan and place in a small roasting pan. Carefully place in the oven and quickly
add to the roasting pan enough warm water to reach 1 inch (2.5 cm) up the sides of the pan.
5. Bake until the cake is set and slightly dry on the surface, about 45 minutes. Carefully remove the pan from the
oven. Let the cake cool to room temperature in the pan, then cover with plastic wrap and refrigerate. To unmold,
run a knife between the cake and the pan sides. Pass the bottom of the pan over the heat. Invert the cake onto a
platter and bring to room temperature before serving.

STRAWBERRY TRIFLE
A trifle, as its name indicates, isn’t a solemn dessert. British in the extreme, it’s perfect for a large party and may
be adapted to many different moods and flavors. All the elements are variable and usually include sponge cake
(or leftover pound cake or dry cookies); fruit or berries, cooked if necessary; flavored liquid (usually sweet Sherry
or a sugar syrup flavored to match the fruit); lightly thickened custard cream that’s halfway between crème an-
glaise and pastry cream; whipped cream; toasted sliced almonds; and maybe a bit more fruit to finish the top.
Yield: 12 servings
Ingredients
• Custard cream • One layer of Kyra’s easiest sponge cake, cut
• 1 cup milk, divided use into 3/8-inch vertical slices and torn into
• 1 cup light cream or half and half 2-inch lengths
• 1/3 cup sugar • 12 crisp Italian amaretti, gently crushed (½-inch
• 1 vanilla bean, split pieces and crumbs)
• 2 tablespoons cornstarch • 1/3 cup sweet Sherry or more to taste (or substitute
• 1 large egg the sugar syrup at the end of the recipe)
• 4 large egg yolks • 2-3 tablespoons brandy or rum, optional

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• 1 pound ripe strawberries (or a mixture of berries), • 2 tablespoons sugar

rinsed, hulled, and halved or sliced if large; save a • 1 teaspoon vanilla extract
perfect whole berry or several to decorate the trifle • ¼ cup toasted sliced blanched almonds
• ½ cup best quality strawberry jam, optional • A 6- to 8-cup glass bowl or footed trifle bowl
• 1 cup heavy whipping cream for assembly
Preparation
1. For the custard cream, combine ½ cup of the milk, the light cream, sugar, and vanilla bean in a non-
reactive saucepan and whisk to mix. Bring to a boil over low heat. In a small bowl, whisk the reserved ½
cup milk and cornstarch smoothly together and then whisk in the egg and yolks.
2. When the milk is about to boil use tongs to remove the vanilla bean and whisk a third of the boiling liquid
into the egg mixture, Return the remaining liquid to a boil, and beginning to whisk first, whisk in the egg
mixture. Continue whisking until the mixture thickens and returns to a full boil. Scrape the cream into a
non-reactive bowl and press plastic wrap against the surface. Refrigerate until needed but the custard may
be used while still warm.
3. To assemble the trifle, toss the sponge cake pieces into the bottom of the bowl followed by the crushed
amaretti. Sprinkle with the Sherry and brandy.
4. Scatter the strawberries on the cake and crumbs and drop teaspoonfuls of the jam here and there if using.
5. Scrape the custard cream over the berries and jam and smooth the top. If the custard is still warm, press
plastic wrap against the surface and refrigerate until the custard has cooled completely. This may be
prepared the day before.
6. To finish the trifle, whip the cream with the sugar and vanilla to a soft peak and spread on the surface of
the custard cream. Scatter the toasted sliced almonds on the cream and decorate with a strawberry or
several berries.
Variations
• For a liquor-free trifle, bring 2/3 cup water and 1/3 cup sugar to a boil and cool. Flavor with a couple of
tablespoons of fruit juice or a couple of teaspoons of vanilla extract.
• Substitute 1 lb mixed berries for the strawberries and only cut large ones if necessary.
KYRA’S EASIEST SPONGE CAKE
A big thank-you to my friend Kyra Effren for sharing her excellent recipe.
Yield: two 9-inch cakes
Ingredients
• 2 cups ( 270g) unbleached all-purpose flour • 4 large eggs
• 2 teaspoons baking powder • ¼ teaspoon salt
• 5 tablespoons (70 g) unsalted butter • 11/3 cups (270g) sugar
• /3 cup (160 ml) whole milk
2 • 1 teaspoon vanilla extract
Preparation
1. Set a rack in the middle of the oven and preheat to 350 F (175 C/gas 4). Butter 2 round cake pans, each 9
inches (23 cm) in diameter and 2 inches (5 cm) tall, and line the bottoms with parchment paper.
2. Stir the flour and baking powder together in a small bowl and sift once; set aside.

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3. Combine the butter and milk in a small saucepan and cook over low heat until the butter is completely
melted. Set aside in the pan.
4. In the bowl of an electric stand mixer, combine the eggs, sugar, salt and vanilla. Place on the mixer fitted
with the whisk attachment and whip starting out on low speed and then increasing to medium-high speed
and whipping until very light, about 3 minutes.
5. Slowly pour the milk mixture into the mixer bowl in a steady stream. Using the whisk like a rubber spatula,
fold the flour mixture into the milk mixture, gently whisking to incorporate between additions. Divide the
batter between the prepared pans and smooth the tops.
6. Bake until the layers are well risen and golden and feel firm when touched in the center with a fingertip, 25
to 30 minutes at 350 F.
7. Use a sharp paring knife to loosen each layer from sides of the pan, then invert onto a rack. Immediately turn
the layers so that they cool with the paper on the bottom. Cool completely. Wrap and refrigerate or freeze.

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