Lemon Custard and Savoiardi Dessert
A cold layered dessert of savoiardi and a tangy cooked lemon cream made with yolks and unwhipped egg whites.
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Lemon Ice
Lemon water ice with fine citrus aroma.
Lemon Potato-Starch Cake
A small buttery lemon sponge made with potato starch, whipped egg whites and two traditional baking leaveners.
Lemon Purim Fried Cakes with Vanilla Glaze
Small triangular lemon-scented biscuit-dough cakes fried golden in clarified butter and covered with a light vanilla-milk sugar glaze.
Lemon Sorbet
A simple churned lemon sorbet made with a fragrant lemon-peel syrup.
Lemon and Orange Cinnamon Cake
A long loaf of lemon and orange cake with ground cinnamon. The citrus flesh and juice are folded into the batter; baking in a loaf tin requires checking the deeper centre before the cake rests and is sliced.
Lemon, Yogurt and Honey Pudding Cake
A light lemon cake layer sits over a soft yogurt and honey pudding. Bake it gently in a water bath and spoon it warm from the dish.
Lemon-Scented Sponge Cake
A light egg sponge made with wheat flour and potato starch, scented with lemon zest.
Light Rice Fritters with Whipped Egg Whites
Very tender milk rice rested cold with yolks, flour and rum, then lightened with whipped whites just before frying.
Light Semolina Puffs
Firm milk semolina worked with one whole egg and then two yolks and whipped whites, fried gently into light rounded puffs.
Lime and Coconut Cardamom Cake
Lime flesh and fresh grated coconut are mixed into a cardamom yoghurt batter made with melted butter. The low, moist cake stays in its tin to settle and can be served warm.
Luisetta’s Almond Soufflé
A delicate almond and vanilla soufflé made from a sweet milk-and-flour cream.
Lychee and Coconut Rose Cake
A low lychee cake with fresh coconut and edible rose petals. Milk and vanilla join the batter, while the lychees are peeled and stoned; the finished bake rests in its tin before cutting.
Macédoine Tartlets
Buttery pastry tartlets filled with mixed fruit.
Maddalena Sponge Diamonds
Thin golden sponge diamonds made with four yolks, three whipped whites and a little butter, with separate moulded and jam-sandwich options.
Madeleine Au Rhum
A light rum sponge made with clarified butter, baked in one tin and cut into six pieces.
Madeleine au Café
Six slices cut from one coffee-scented cake.
Mango Rice Cake with Yogurt and Mint
Tender cooked rice gives this baked mango cake a soft, grainy texture. A little yogurt goes into the batter and the rest is spooned on top with mint at serving.
Mango and Chocolate Oat Cake
Diced mango and chopped chocolate are folded into a cardamom oat cake with vanilla. The oats rest in the fruit-and-egg mixture, and the shallow bake cools in its tin before ten portions are cut.
Mango and Pistachio Cocoa Cake
Mango dice and pistachios sit in a rich cocoa batter containing liquid cream. The cake is baked gently as a shallow layer, then rested so the warm centre can hold together when served.
Mango and Pistachio Dessert with Lime
Mango and peeled lime flesh fill a dense yoghurt bake with chopped pistachios. The fruit is finely prepared before the flour-and-egg mixture is cooked in a broad tin and rested for portioning.
Maraschino Pudding
Six bread-fruit puddings with maraschino Sabayon.
Marena with Whole Sour Cherries
Wrinkled sour cherries in a rich cinnamon-scented syrup, served with clear marena.
Marietta’s Quick Panettone
A tall, chemically leavened fruit cake with sultanas, candied peel and a rounded cracked top.