The Verdiana is a modern entremet that challenges the palate with a sophisticated interplay of bitter, sweet, and nutty flavors. It is a dessert born from the desire to appreciate the complex profile of grapefruit—a fruit often shunned for its bitterness, but here celebrated for its aromatic zest. This cake layers a sharp Grapefruit & Raspberry Compote (spiked with exotic Timut pepper) and a Lime Sponge soaked in grapefruit juice, all resting on a salty…

When Christmas approaches, certain flavors become non-negotiable. For Maren Lubbe, that flavor is Marzipan. This festive entremet is a celebration of the holiday season, combining the sweet, almond richness of marzipan with the sharp, vibrant tartness of cranberries. This cake is a visual showstopper designed in classic Christmas colors: red, green, and gold. The exterior features a technically impressive “decorative sponge” (Joconde style) with striking red diagonal stripes. Inside, layers of almond sponge sandwich a…

The “Summer Blush” is a sophisticated entremet that captures the essence of a garden in full bloom. It is a dessert that balances the sharp, refreshing tartness of red and black currants (cassis) with the creamy, milky texture of ricotta and the nutty earthiness of pistachios. Visually, this cake is stunning without being overly complicated. It features a delicate pink hue derived naturally from the fruit mousse, encased in a transparent mirror glaze rather than…

Do you find yourself longing for spring? While some enjoy winter sports, many of us in the stormy, wet north are eagerly awaiting the first tender buds of green. This recipe for Virgin Mojito Apple Tartlets is Maren Lubbe’s answer to the grey winter blues—a vibrant, grass-green creation that brings a fresh breeze to your palate. Inspired by the classic Mojito cocktail, this patisserie-style tartlet captures the essence of refreshment but without the alcohol (“Virgin”).…

This recipe is not just a cake; it is a piece of confectionery art. Inspired by the legendary Japanese pastry chef Hidemi Sugino—the first Asian chef to win the prestigious Coupe du Monde de la Pâtisserie—this dessert is named “Ambrosia.” It is a timeless, elegant, and sophisticated entremet that balances distinct textures and flavors. It consists of multiple precise layers: a dark chocolate “Joconde” sponge, a nutty pistachio sponge, a tart raspberry jelly, a creamy…

Although the name says “Tea Cake,” this dessert is actually a sophisticated, multi-layered masterpiece that combines a delicate almond sponge with a creamy matcha cheesecake, all balanced by a surprising citrus note. Inspired by a craving for the unique flavor of Uji Matcha, this recipe is a labor of love. Unlike a heavy New York cheesecake, this Japanese-style creation is light, airy, and refined. It starts with a base of airy almond sponge cake (Biscuit),…