#pound-cake

#pound-cake

A classic tiramisu can bring a luscious, unique flavor to your table. It's memorable and oftentimes potent, making it a conversation starter for family gatherings and hosted parties. A common version includes egg yolks, sugar, marscarpone, heavy cream, strong brewed coffee, cocoa powder, and of course, ladyfingers as the cakey base that absorbs all the liquid - sometimes there's brandy or rum, too. But, of course, there are plenty of variations out there.

We may receive a commission on purchases made from links. Preventing food waste is now more essential than ever. When it comes to stretching your sweet treats into new meals, even the most dried-out cake can be useful in your next dessert. Much like repurposing cake scraps into dessert sandwiches with a frosting filling, you can simply reuse leftover pieces of firmer style cakes to make a decadent and irresistible French toast.

Like substituting club soda for baking powder in baked goods or adding brew to make beer bread, fizzy lemon-lime pops' air bubbles create pockets of carbon dioxide in the cake batter and ultimately help the cake rise sans other leavening agents. While some traditional pound cakes use baking powder, Drummond's rendition uses only the flavored soda to achieve its tender crumb and buttery, citrus taste.

The reason cheddar cheese works in desserts is that it provides contrast. Ultra-sweet foods can be tamed using creamy and savory ingredients, which create a dynamic mouthfeel layered with complexity. Aged cheddar offers umami, which is just about the opposite of sweet, and produces duality. Sweet and salty are a famous pairing, and because cheddar cheese is so rich, fatty, and decadent, it is just screaming to be added to your dessert.

The pound cake element in this sundae is the classic cream cheese Bundt we've had on Bon Appétit for over 20 years, halved to fit in a standard loaf pan.