With changing leaves and sweater weather come fall treats like caramel apples, chai tea and spicy hot chocolate! My 3-tiered cake is an homage to my favorite flavors, ranging from praline and coffee buttercream to spice cake with a salted caramel drip!
This challenge for the bakers in the Great White Tent was to make 24 petits fours: 12 sponge-based and 12 biscuit-based. I decided to make mini Bakewell tarts and tiny tiramisu cakes.
This was a complicated challenge. The brief was to create a four-layer meringue dessert with “exciting fillings,” in the words of Mary Berry, “that will complement the meringue.” Once I had decided on the elements of my dessert, I laid out my plan: Two layers of dacquoise alternating with two layers of chocolate French meringue separated by coffee buttercream and fresh, whole raspberries.