US EDITION OF THE WORLD’S OLDEST MAGAZINE
The archetypal showstopper
Mine is based on a neapolitan ice cream, dotted with chopped walnuts, and topped with a toasted vanilla-flecked meringue
Olivia Potts
I like to serve this with crème fraîche and some prunes soaked in Earl Grey tea or armagnac
The hotel, still a family affair, but a different family, puts the cake center stage
Melanie McDonagh
The displacement of dried fruit by chocolate is a symptom of our increasingly debased tastes
Food
This is not your common-or-garden loaf cake