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The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world- life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.
I couldn’t believe my eyes when I saw this month’s challenge – not only were we making Swiss rolls (which turned out to be quite a challenge in and of itself), but we were also making two flavors of homemade ice cream and a hot fudge sauce – and then combining them all into one large, multi-layered ice cream bombe style dessert!
Sunita provided recipes for a chocolate Swiss roll with a vanilla cream filling, along with recipes for vanilla and chocolate ice creams (made without an ice cream maker) and a hot fudge sauce. We were allowed to follow the given recipes or we could change the flavor of the Swiss roll, filling, or ice creams. What was mandatory was that all the components had to be made from scratch and the final dessert had to be set in a bowl/pan in the following order – Swiss roll first, followed by the first ice cream, the fudge topping, and finally the second ice cream.
After spending some time contemplating flavor combinations, I decided to go with a s’mores inspired Swiss roll ice cream cake. I kept with the chocolate Swiss roll, but did a marshmallow cream filling, with a layer of vanilla graham cracker ice cream and a layer of chocolate marshmallow ice cream.
I had really wanted to do a vegan sponge cake, but after two epic failures I reverted back to the original challenge recipe and finally got a Swiss roll that didn’t break into a million pieces after unrolling it. In keeping with the Daring Bakers style of making everything from scratch, I also made the graham crackers and marshmallows included in the two ice cream recipes. If you have never made homemade marshmallows, I highly encourage you to do so. You won’t believe how wonderful and natural they taste; they seriously put store bought marshmallows to shame.
While the process seemed epic, stretching over three days (with many broken Swiss rolls in between), I have to say that I can’t think of a finer reward than finally getting to bite into this dessert! The taste was beyond amazing, and I was quite sad to see the last few bites finished off last night.
You can view the recipes and how to assemble the dessert after the jump.
The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.
I was pretty excited when I saw this month’s challenge. I have seen quite a few pavlova recipes pop up on Tastespotting, and they have had my interests piqued, so this month’s challenge finally provided the perfect opportunity to put on my apron and give one a shot.
A pavlova is a meringue-based dessert that has a crisp exterior and a light, almost cotton candy-like interior. It is traditionally decorated with a topping of cream and fresh fruit. For this challenge, we were to make chocolate pavlovas topped with mascarpone mousse and drizzled with a mascarpone cream. I went dairy free with this challenge, so I adhered with the chocolate meringue recipe pretty much to the letter, but deviated in my chocolate mousse and cream recipes. I had remembered seeing a gorgeous cherry chocolate pavlova recipe over at BBC Good Food, so that served as my inspiration for this challenge. My final pavlova consisted of the chocolate meringue, a layer of cherry compote (that you can almost see poking out from under the mousse in the picture above), a layer of chocolate mousse, and a cherry almond cream for drizzling.
I have to say, I am a fan of the pavlova. I loved the contrasting crunch of the outer shell of the meringue with the soft interior of the meringue. It is overall a pretty sweet dessert, but it makes for a great indulgence on a summer day!
You can view all of my recipes after the jump.