Your weekly dose of culinary delights


I have no clue why we French insist on putting our exhausted liver through a buttercream-ladden bûche de Noel after a rich Christmas meal. This year, I am making this gem instead. A soft meringue rolled around a dense, dark chocolate mousse and luxuriously layered with juicy vanilla poached pears. Rich but not heavy, brilliantly decadent, intensely flavoured and yet refreshing. Now we’re talking.


Poached pears

Juice of 1 lemon

3 ripe pears

200g sugar

2 teaspoons vanilla extract


4 large egg whites

a pinch of salt

250 g caster sugar


240 g 70% cocoa dark chocolate

200 g unsalted butter

3 egg yolks

6 egg whites

a pinch of salt

20 g sugar

You can replace the poached pears with fresh raspberries, the buche will taste as fantastic!

You will get some leftover mousse with this recipe, just pour it in a couple of individual ramequins and enjoy it the next day!

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