NORTH ANDOVER, Mass. —
Place crust on top of second, uncut chocolate cake.
Remove zuccotto cake from bowl and place on top of crust.
Use the remaining chocolate ganache for decorating and covering cake as desired.
Roll out 4 ounces of marzipan between 2 pieces of plastic wrap, 1/8-inch thin. Dust with confectioner’s sugar. Cut into desired shapes. Place on top of cake.
Apply gold leaf to chocolate ganache when firm.
May use remaining Caramel DeLites cookies for garnish.
— Little Brownie Bakers
Strawberry Baked Alaska
1 box Trefoils
2/3 cup melted unsalted butter
Position rack in center of oven and preheat to 350 degrees.
Wrap foil around outside of 10-inch spring form pan.
Combine cookies and melted butter in food processor.
Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom of spring form pan.
Bake crust 10 minutes. Transfer to rack and cool while preparing filling.
2 pints strawberry sorbet
1 quart strawberry ice cream
Line 4-quart, 10-inch diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet.
Slide crust on top of ice cream, pressing slightly to compact. Cover with plastic wrap overhang. Freeze at least four hours or overnight.
Unfold plastic wrap and invert onto serving tray; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze for at least 30 minutes.
Before serving, brown meringue with a blowtorch or in a 500 degree oven.
For mini-strawberry baked Alaska, use a whole Trefoil for each crust and shape filling with a small ice cream scoop.
— Recipe from Little Brownie Bakers
Tri-Layer Peanut Butter Mint Bombe
2 boxes Tagalongs
2 boxes Thin Mints
2 boxes Trefoils
63/4 cups milk
3/4 cup milk chocolate
3/4 cup dark semisweet chocolate
3 teaspoons vanilla extract
10 tablespoons cornstarch