whipped cream

Caramelized Banana Pudding

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Hold the phone, it’s banana pudding. Caramelized banana pudding, to be precise. The recipe is as delicious and comforting as it sounds, and it’s being served up with a few Friday favorites to put your mind on weekend mode. If you need some mindless reading and a seriously killer Southern dessert recipe, you’re in the right spot!

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Peanut Butter and… Mayonnaise??

Okay, you know I’m all for Southern food, even the classic cult favorites that feel a little odd or out of place in my kitchen. But a peanut butter & mayonnaise sandwich? We may have taken it too far. I love the polarizing food debates (Coke or Pepsi? Dressing or Stuffing? Is Spam really a food?) , but IMO this one just needs no debate. Decide for yourself with a look at this article from Food52.

Shoes for Your Sister and Grandma

I traveled to Orlando last weekend for my sister’s high school graduation. In a comical turn of events, we discovered that my Mimi was wearing shoes to the grad party almost identical to my sister’s. Could it be that there is a sandal that knows no generational borders? In case you’re interested, I found some similar cute ones here and a loftier, more-refined option here. Oh, and by the way, it turns out my Pops has the same New Balance sneakers as my husband… this was less funny and altogether terrifying to me.

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Kolaches for All

I’ve been seeing various forms of kolaches (the classic Czech pastry) popping up all over the internet. Turns out I’m not the only one. The humans at Bon Appetit spent a couple of days driving nearly 300 miles to try 20 varieties of this European treat, and I’m more than thrilled to pick up a few recipe ideas here. Anyone want to see some kolaches on this site?

My Post-Baby Bounce-back Inspiration

I’m in no rush to get this baby out, but I am more than eager to get my hands on some non-maternity wear. At some point in time during this pregnancy, my favorite stores started selling clothes that might as well have been made for my body type. Like all of the wide-leg, loose-fitting pants we’re seeing everywhere? I’m here for it. Check out my favorites from Madewell here… I especially have my eye on that little tie-waist striped number.

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Homemade Rocket Pops

Food & Wine broke down the ins and outs of the store-bought summertime favorite popsicles. Their recipe uses whole fruit and can be adapted to include different herbs and unique produce. This recipe may be the one dessert that Moms and kids will rally behind this summer.

My New Skincare Curiosity

A few months ago, I told you about my slow tiptoe into better-for-you skincare products. In an effort to nail down something that was accessible and reasonably priced, I decided to try out a few new products from Supergoop! A few of my girlfriends have been ranting about them for months, so I figured they couldn’t be terrible. Most intriguing? A dry shampoo with SPF that you can sprinkle in your hairline before a day in the sun, a mineral face powder with SPF that bronzes as it protects, and vitamin-containing serum chock-full of sun guard. Give a peek and let me know if you’ve had luck with any of their other products!

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Caramelized Banana Pudding

My friends at Kitchn asked me to work on the ultimate Southern banana pudding recipe for their site. As a fairly new transplant to the South, I hardly felt qualified to be the judge of this kind of thing, but I was happy to take a stab at it anyways. Along the way, I learned more about banana pudding than I thought I needed to know and was excited to make an attempt at a recipe I’ve wanted to formulate for some time: caramelized banana pudding.

There’s an excellent BBQ restaurant close to our home that serves caramelized banana pudding. Unlike my husband, I’m not really a pudding kind of gal, but THIS banana pudding is really worth every calorie. After trying their rendition of caramelized banana pudding, I  decided to attempt a homemade version, and the outcome of that attempt is what I’m so excited to share with you today.

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

The pudding itself is pretty classic in nature. This is an egg and flour thickened pudding that is cooked over the stove until thick and creamy. Layered in between are vanilla wafer cookie crumbs and bananas that have been cooked barely in butter, brown sugar, and cinnamon. There’s literally no wrong way to make this caramelized banana pudding. With ingredients so decadent, it’s bound to be a homerun.

I like to serve this dessert in individual mason or weck jars, but you can also layer it in a 2-quart baking dish. Either way, the recipe will yield about 8 servings. You can expect a cool and creamy treat with bits of crunch throughout and loads of warm flavors that you normally don’t get in a classic banana pudding. This is definitely the highbrow treat your summer Southern dinners have been looking for, and I hope you enjoy it as much as I have. Happy Friday to you all and happy baking!

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

If you like this caramelized banana pudding you should check out:

Poached Pear Trifles

Cookie Butter Pretzel Mousse

Banana Cream Pie Cake

Banana Coconut Chocolate Cream Pie

Banana Cream Pie with Oatmeal Cookie Crust

 

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Caramelized Banana Pudding

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

This caramelized banana pudding is a take on the classic southern recipe. It features a custard-based pudding, whipped cream, and cinnamon-spiced caramelized banana!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 8 1x
  • Category: Dessert
Scale

Ingredients

For the pudding:

  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 2 3/4 cups whole milk
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsalted butter
  • 48 vanilla wafers (about 6 ounces), coarsely crumbled (2 2/3 cups), plus more for garnish
  • Whipped cream

For the caramelized bananas:

  • ½  cup (113 gm) unsalted butter
  • ½ cup (100 gm) brown sugar
  • ½ teaspoon cinnamon
  • 5 bananas sliced into ¼” slices

Instructions

To prepare the pudding:

  1. Whisk the sugar, flour, and salt together in a medium saucepan. Gradually whisk in the milk until combined, then place the pan over medium heat. Heat the milk mixture, stirring regularly, until thickened to a creamy salad dressing consistency and gently bubbling, 8 to 12 minutes. Cook, stirring constantly, for 2 minutes more. Place the egg yolks in a medium bowl. While whisking the yolks vigorously, slowly drizzle in the milk mixture. Once combined, pour the mixture back into the saucepan and place back over medium heat. It will be pale yellow, and just barely thicker than heavy cream consistency. Cook, stirring constantly, for 2 minutes more. Remove from the heat. Stir in the vanilla and butter until melted and combined. At this point, the mixture will be back to that creamy salad dressing consistency (think: runny ranch) and just a bit more saturated yellow in color.
  2. Sprinkle half of the crumbled vanilla wafers into a 1 1/2- or 2-quart baking dish, or the bottom of 8 (6-ounce) jars. Place half of the banana mixture over the crumbled wafers. Dollop half of the warm pudding over the bananas, or fill each jar to its halfway mark with half of the pudding.
  3. Repeat layering. Repeat the layering process once more with the remaining wafers, bananas, and pudding. Cover the baking dish or each jar with a sheet of plastic wrap (press it directly onto the pudding if you don’t want a skin to form). Refrigerate until chilled, at least 2 hours. Top with whipped cream or meringue, and more crumbled cookies, if desired.
  4. To prepare the caramelized bananas:
  5. Combine the butter, brown sugar, and cinnamon in a frying pan over medium heat to melt and combine. Once melted, add the sliced bananas in a single layer in the pan and lower the heat to medium-low. Cook on each side for 1 minute and then remove the pan from heat. Allow to cool slightly before layering in with the pudding.

Banoffee Pie

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

This is a post about banoffee pie. If you’ve never heard of it or aren’t quite sure what it’s all about, you’re in luck, because today we’re going to get down to the nitty gritty of this fabulous sweet and salty dessert. But today’s post is also about patience. It’s about waiting, and moving graciously throughout transition. So if you’re into gooey pies or love real talk on life lessons, stick around because we’re going to chat through it all this morning.

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

You ever get the sense that you’re in a period of change? For some time, I have sensed that that’s where I was. Over Christmas, I mistook this feeling for simply being burnt out. Between a move, a full work calendar, and the first trimester of a sicky pregnancy, I was just kinda… blah. So I waded (and waited) through it, trimmed back on my to-do list, and took time to just enjoy the season with my kiddos. When January arrived, I knew it was time to get back to work. I jumped back into the grind, expecting things to flow as smoothly as they previously had been, and for some reason it just didn’t. Does this ever happen to you? Do you ever find yourself feeling kinda stuck or lost, maybe even a little unsure of what your next step should be? Almost like you’re at some sort of fork in the path that you’re on, but there’s no arrow or roadmap to tell you what turn comes next? Well, that was me. Unsettled, uncertain, and at a loss as to what to do next.

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

How do we wait gracefully for the next chapter of our story? Do we just idle through life and wait for the change in wind to blow us in the right direction? Do we stifle any feeling of discontentment, and play through the pain or hustle harder until some giant neon sign with whistles and bells dumptrucks us into a new phase of life? My small grouper leader has been talking about what it looks like to be peacefully at rest in our circumstances even when they’re undesirable or even just a little bit off. Being at rest doesn’t really mean that you just stop working all together and wait for a handout. It also doesn’t mean dwelling on the yuck and talking about it endlessly until a change comes. What I’m believing and what is beginning to really settle on in my spirit is that waiting gracefully means being at peace regardless of your circumstances. It means moving forward, working diligently in the time being, with your eyes peeled for opening doors ahead. It means being okay with not having it all figured out and content to continue being effective right where you are.

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

I’m not sure if any of you all are in/have been in this boat that I’m paddling, but my gut tells me I’m not alone. There’s lots of us, men and women alike, who desire and even feel a change coming on, but the unknown and potentially prolonged period of waiting is straight up terrifying. My word for you today is that it’s okay to transition, and there is nothing to fear about stepping into the unknown when the time is right. Work hard, find joy exactly where you are for the time being, and trust your instincts. You’ll know when the time is right and you’ll have no regrets if you blossomed where you were planted for the time being.

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

Is that enough real talk? Are you ready for pie?

Banoffee pie is a traditional English favorite. In a true banoffee pie, a digestive cookie crust is filled with layers of bananas and thick, gooey toffee filling. Whipped cream and shaved chocolate are loaded on just before serving for a sticky, sweet, and altogether irresistible tasting pie. This version, fairly spot on with exception of the crust, hits the mark on every aspect of that traditional banoffee pie flavor profile, and it is nothing short of fabulous.

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

I’m sharing today’s recipe in partnership with my BFFs at Kerrygold. Quality butter makes a huge difference in taste in this pie, and you’ll notice the rich, buttery goodness in almost every element of it. In the crust, warmed butter brings together the salted graham cracker and brown sugar mixture. In the filling, butter balances out the sugary sweet toffee and lends a rich chew to every bite. Butter helps this chilled, gooey treat hold its shape in the fridge and lends it so much flavor. This is a dessert worth investing in quality ingredients, and you can trust Kerrygold to bring it every time.

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

A few tidbits on this banoffee pie. First, it’s entirely no bake. The crust is a pat and chill situation and the filling is prepped on the stovetop. Second, this pie is messy. It’s not a perfectly sliced, prim and proper treat; it’s a lick the plate, sop up every bit of filling type of thing. Here’s what you can expect: the crust is a fairly standard graham cracker crust, except we use brown sugar for extra flavor and a little extra salt to balance out the filling. Truly, it’s a salty crust and that is in no way disappointing. The bananas, which you can layer underneath the filling or on top of it depending on your preference, will 100% weep and make this a seriously gooey drippy pie. If you hide your bananas under the toffee, the whole filling will become a bit puddly upon cutting, and if you layer them on top, you can maintain a little more structure depending on how close to the time of serving that you assemble the pie. Read in the notes section of the recipe for more on that. Finally, the whipped topping here is entirely optional, but whipped cream is almost always a great idea to me. It’s only barely sweetened and lends a creamy vanilla flavor to the whole shebang. If you want to land chocolate shavings like you see photographed, you can use the tutorial I followed here.

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

This banoffee pie is one of my favorite things I’ve made recently. It’s maybe not much from an aesthetic standpoint, but what it lacks in structure and clean lines it makes up for in some serious level-up flavor. I really hope you’ll give it a try in the coming weeks. Many thanks to Kerrygold for sponsoring this post. Y’all, give it a try when you take a stab at this pie. Their butter is seriously divine. Happy baking to you all and thanks for reading along!

If you like this banoffee pie you should try:

Banana Cream Pie Cake

Bananas Foster Cinnamon Rolls

Banana Cream Pie with Oatmeal Cookie Crust

Banana Coconut Chocolate Cream Pie

 

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Banoffee Pie

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

This banoffee pie is a salted graham cracker crust filled with a banana and toffee filling. A sweet and salty, gooey treat of a pie!

  • Author: Kate Wood
  • Prep Time: 25
  • Total Time: 120
  • Yield: 1- 9" Pie 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 1/3 cup (70 gm) brown sugar, packed
  • 2 cups (200 gm) graham cracker crumbs
  • ¾ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • ½ cup (110 gm) unsalted butter, melted
  • ½ cup (100 gm) brown sugar, packed
  • 114 ounce can of sweetened condensed milk

For the pie:

  • 4 medium-sized bananas
  • 1 cup (240 gm) heavy whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings, if desired

Instructions

To prepare the crust:

  1. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and halfway up the sides of a 9-10” tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.

To prepare the filling:

  1. In a saucepan over medium-low heat, combine the butter and brown sugar and stir regularly until melted. Add the sweetened condensed milk and stir to combine. Stir the contents of the pan regularly until the mixture comes to a boil and then cook, stirring all the while, for an additional 3 minutes. The mixture will barely thicken and may even darken a hair. Remove the mixture from the heat.

To assemble the pie:

  1. Slice the banana into ¼” coins and layer then around the bottom of the pie crust (see notes). Pour the warm toffee directly on top of the bananas and place in the fridge or freezer to chill completely. Just before serving the pie, use the whisk attachment in the bowl of a stand mixer to bring the whipping cream, sugar, and vanilla extract into a whipped cream. Spread dollops on top of the pie and serve! If you don’t plan to serve the pie immediately, see notes for alternative options.

Notes

  • As an alternative, you can pour the filling directly on top of the pie crust and then layer the bananas on top just before serving. The bananas WILL WEEP inside this pie, releasing their juices and flavor. While this definitely enhances the flavor, it also makes for a messy pie. If you’re wanting slightly neater presentation, I’d recommend adding the bananas on top of the toffee just before serving, but keep in mind that these bananas will still weep, so serve quickly! You can barely spritz the bananas with a mixture of lemon juice and water prior to topping the pie if you don’t plan to cover them with whipped cream entirely. This will stall the browning process.
  • The crust recipe will yield a thick crust! If you don’t want your crust quite that thick, save 1/3 cup of the crumbs and use to sprinkle on top of the whipped cream.

Banana Cream Pie Cake

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

Sometimes it just needs to feel like home. 

I love to prepare new foods. People always ask me if I have favorite recipes that I reach for time and time again, but the truth is that I’m usually so excited to try something new that I often forget to save time (and stomach space) for the flavors and recipes that I loved in the past. Particularly as it pertains to baking, I regularly find myself so inspired by the treats I see sprinkled all over magazine pages and the internet that it’s all I can do to stay on track enough to revisit older cakes, pies, and cookies that I’ve made before.

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

Still, there are times that you just want a recipe that feels like home. Those comfort food recipes, the ones that taste like you’re eating them off of your Nana’s plates or in the company of your Mom and Dad, are often the ones that nourish you all the way down to your soul. For me, those comfort recipes include strawberry shortcake, my Mom’s baked spaghetti, and even soft-serve ice cream cones. I love peanut butter and honey sandwiches, McDonald’s French fries, and even that runny ranch dressing that you can’t buy in a bottle but always seems to find its way on your plate at diner restaurants. Those flavors, completely unsophisticated and no-frills, are the ones that taste like home to me, and no amount of shiny new recipes and 5-star meals will ever replace those. I have a feeling you might have similar stories, no?

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

So I made this banana cream pie cake for my husband. Always the pie and cookie lover, never the cake guy, I wanted to create a simple and summery recipe that would give nod to the banana pudding he grew up eating in his Nana’s kitchen. He tells the story that, as a kid, his nana would scoop bowls of pudding for all of the grandkids before supper. The goal was to sneak into the kitchen early to stake a generously poured bowl with the most vanilla wafers. I never met his Nana, but I like any lady who left my special guy with a full belly and loads of memories.

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

To be fair, this is not banana pudding. This banana cream pie cake, a white sheet cake topped with sliced bananas, pastry cream, and a fluffy layer of fresh whip, is really a modernized shout out to the pies and puddings we all know and love. I wanted a simple dessert that gave love to the flavors of yesteryear, and I think we accomplished that here.

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

To make banana cream pie cake, we start with the sheet cake. This simple, fluffy white cake can be made in a basic 9″x13″ pan. In a pinch, reach for a box cake mix here, because, seriously, who even cares? Once the cake is cooled, layer with a few sliced bananas and whip up the pastry cream. Eggs, milk, and a fair share of sugar get cooked on the stove top until thick and smooth. The mixture gets spread all over the cake and left to chill in the fridge. 

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

Once cooled, top the banana cream pie cake with a thick layer of whipped cream. From there, you can keep the cake in the fridge until ready to serve slices to everyone on the block. Yes, this cake will feed a crowd! I like to top each square with extra banana slices and maybe even a sprinkle of nuts or vanilla wafers, but you can do as you please. Just make sure you have loads of friends to share it with.

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

No matter what feels like home to you, I’d encourage you to make it sometime soon. I think we learn a lot about the people around us when we share the things that cut us deep, and let’s be honest- food is always a big deal at home. So share it with the people you love. Happy baking and happy weekend!

If you like this banana cream pie cake you should try:

Banana Cream Pie with Oatmeal Cookie Crust

Chocolate Coconut Banana Cream Pie

Bananas Foster Cinnamon Rolls

BBC (Bailey’s Banana and Coconut) Popsicles

Hummingbird Cake

 

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Banana Cream Pie Cake

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

This banana cream pie cake is a white sheet cake topped with fresh bananas, vanilla pastry cream, and whipped cream! All the flavors of your favorite banana pudding and cream pies in a simple sheet cake that serves a crowd!

  • Author: Kate Wood
  • Prep Time: 35
  • Cook Time: 45
  • Total Time: 180
  • Category: dessert
Scale

Ingredients

For the cake:

  • 4 large (140 gm) egg whites, 2 yolks reserved for pastry cream
  • 4 tablespoons (55 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) vegetable oil
  • 11/3 cup (265 gm) sugar
  • 1 teaspoon vanilla extract
  • 13/4 cup (245 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 2/3 cup (150 gm) milk

For the pastry cream (adapted from King Arthur Flour):

  • 11/2 cups (340 gm) whole milk
  • ¼ cup (50 gm) sugar
  • Pinch of salt
  • 2 tablespoons cornstarch
  • ½ tablespoon all-purpose flour
  • 2 large (30 gm) egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract or vanilla bean paste

For assembly:

  • 3 bananas, sliced into 1/8” thick rounds
  • 11/2 cups (340 gm) heavy whipping cream
  • 3 tablespoons sugar

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees  and prepare a 9×13” metal baking pan with baking spray.
  2. In the clean bowl of a stand mixer, using the whisk attachment, whip the four egg whites on medium-high speed until stiff peaks form. Scoop out of the bowl and set aside while you prepare the rest of the cake.
  3. Using the paddle attachment in the bowl of the same stand mixer, cream the butter on medium speed until smooth, about 1 minute. Add the oil and sugar and cream until light and smooth, about 2 minutes. Add the vanilla extract and stir to combine. In a separate smaller bowl, stir together the flour, baking powder, and salt. Add half of these dry ingredients into the butter mixture and stir on low to combine. Add the milk, stirring to combine, followed by the remaining dry ingredients. Stir on low until well incorporated.
  4. Use a rubber spatula to gently fold in the egg whites until well incorporated, being careful to not overmix. Spread the cake batter into the prepared pan and bake until toothpick insereted comes out clean, about 20-25 minutes. Take care to not overbake as the cake will be dry if so.
  5. When done, remove from oven to cool all the way while you prep your pastry cream.

To prepare the pastry cream:

  1. In a medium saucepan, combine 1-1/4 cups of milk, the sugar, and salt. Cook over medium heat, stirring regularly to bring to a simmer and dissolve the sugar. In the meantime, in a separate bowl, stir together the remaining ¼ cup milk with the cornstarch, flour, and egg yolks. Whisk to combine and set aside while waiting for the milk and sugar mixture to simmer. Once the milk and sugar mixture is barely bubbling, remove from heat and slowly pour it in a small and steady stream into the cornstarch mixture, whisking vigorously. Continue streaming in while whisking until all the hot milk has been incorporated and then return the whole lot of it back into the saucepan. Whisk constantly over medium heat until barely bubbling and the mixture has thickened to a mayonnaise consistency. Remove from heat and stir in the butter and vanilla until smooth. Immediately move to assemble the cake.

To assemble the cake:

  1. Space out a single layer of thin banana slices on the cooled cake. Pour the hot pastry cream on top of the bananas and use a spatula to spread it all over the top evenly. Try to keep it on top of the cake instead of falling off the sides. Place a single sheet of plastic wrap directly on top of the pastry cream and place in the fridge to cool, about 30 minutes.
  2. Once cool, pour the heavy whipping cream into a large bowl or the bowl of a stand mixer. Whip on medium speed until slightly thickened and frothy. Add the sugar and continue whipping until stiff peaks form. Carefully remove the plastic wrap from the top of the pastry cream and  spread the whipped cream over the top of the entire cake. Serve immediately with additional slices of banana or a crumble of graham crackers.

Notes

  • White cakes dry out easily. Be sure to bake only until a toothpick inserted barely comes out clean. If you fear you’ve overbooked it, you can use a toothpick to poke holes over the cake and brush a little milk over top. No one will know! 🙂
  • The plastic wrap on top of the pastry cream prevents the cream from forming a “skin”. I don’t know about you, but I’d prefer my dessert skinless. 🙂
  • Use extra bananas, if desired.
  • As a shortcut, use a box cake mix! 

Rhubarb Shortcakes

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

These past few weeks have been a whirlwind of wonderful, but can I just say that I am exhausted? After a few weeks of living out of a suitcase, nothing brings me more joy than to write to you all today from the comfort of my desk at home. The world is beautiful with a million and one delicious and exciting things to offer, but like Dorothy said, there’s no place like home.Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

Sometimes I laugh at how attached to this home I’ve become. It wasn’t long ago that the thought of a lifetime spent in the deep Southern confines of Selma, Alabama was terrifying to me. Even to this day, my friends from my pre-Selma days don’t understand how I’ve eased into this life so comfortably. I imagine that the simplicity and slow pace of a small town probably appears lackluster to some outsiders looking in, but I’ve learned that this kind of life can shine pretty vibrantly if you’re willing to settle in and polish it. 

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

Are you in a similar phase of life? Have you found yourself in a chapter of your story that you never really imagined for yourself? Are you searching for purpose in a season that you maybe haven’t quite figured out? 

I want to encourage you by saying that there’s so much hope. There’s silver in the rough edges of our lives if we’re willing to hunt it out, and there’s purpose and joy even in the stories that we wouldn’t have written for ourselves. I have been on the receiving end of so much love and connection and fun- rich relationships and moments that I would have missed out on if I had remained closed to them. My decision to lean into the unknown and choose joy in the life that we had was one of the most valuable choices I have made, and I hope you’re in a place to make it too. Be at home wherever you find yourself.

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

There’s a lot to love about these rhubarb shortcakes. The cakes, tender and layered, make a perfect vehicle for toppings. The rhubarb, roasted until syrupy and sweet, provides a fragrance and tang that not other fruit can. And the mascarpone whipped cream is straight up manna from heaven- creamy, sweet perfection.Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

To make these rhubarb shortcakes, we start with the cakes! This recipe was adapted from my jam-filled scones, so expect as much when you make them. Butter is cut into the dry ingredients until there are pea-sized clumps throughout. The heavy whipping cream gets poured in to bring the dough together. We pat out the mixture onto a floured surface and use our biscuit folding technique to achieve tall, flaky layers. Bake the cakes in the oven while you prep the rhubarb.

Trim the ends and any rough spots off of your rhubarb stalks and cut them into 2-3″ pieces. Toss them with sugar and fresh split vanilla beans or vanilla bean paste. Roast in a preheated oven until the juices run thick and the rhubarb is tender to a fork.

 

Finally, for the mascarpone cream, beat the mascarpone and sugar together until smooth. Slowly drizzle in the whipping cream until it is incorporated smoothly and beat on medium-high speed until it is cloud-like and fluffy. Store in the fridge while you assemble your rhubarb shortcakes.

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

To serve, split the warm cakes in two and top with several rhubarb pieces. Allow the cake to soak of some of the excess juices- SO GOOD. Top with a giant dollop (or two) of the mascarpone whipped cream and replace the lid of the cake.

These rhubarb shortcakes are simple and no frills, but entirely impressive to eat. The flavors combine really nicely and make for a delightful summertime treat. Give them a try and I think you’ll agree. If you love them as much as I do, I hope you’ll tell me about it in the comments section below. Happy Thursday and Happy Baking!

If you like these rhubarb shortcakes you should check out:

Strawberry Shortcakes

Strawberry Almond Skillet Cake

Berry Rhubarb Tart

Raspberry Rhubarb Crumb Cake

Strawberry Rhubarb Pie

 

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Rhubarb Shortcakes

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

These rhubarb shortcakes are sweet, tangy, and entirely delicious! A tender scone is topped with roasted vanilla bean rhubarb and a mascarpone whipped cream. Perfect for summer desserts!

  • Author: Kate Wood
Scale

Ingredients

For the shortcakes:

  • 21/2 cups (325 gm) all-purpose flour
  • ¼ cup (50 gm) sugar, plus more for sprinkling
  • 11/2 tablespoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold
  • 1 cup (240 gm) heavy whipping cream, plus more for brushing

For the roasted rhubarb:

  • 11/2 pounds rhubarb, ends trimmed and stalks cut into equal-sized 2-3” chunks
  • 11/2 cups (300 gm) light brown sugar
  • 1 tablespoon vanilla bean paste or extract

For the mascarpone cream:

  • 8 ounces mascarpone cheese, room temperature but still cool
  • ¼ cup (30 gm) powdered sugar
  • 1 cup (240 gm) heavy whipping cream

Instructions

To prepare the shortcakes:

  1. Preheat the oven to 425 degrees and line a baking sheet with a piece of parchment.
  2. Combine the flour, sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut in the butter until it takes on a sandy consistency with pea-sized clumps throughout. Add the heavy cream and fold until a dough comes together.
  3. Pat the dough out into a 1” thick rectangle and then fold in thirds like you’d fold a letter to put into an envelope. Pat the dough out to 1” thickness again and use a knife to cut the dough into 8 equal sized pieces. If desired, you can use a 2-1/2” round biscuit cutter, but this is unnecessary. Place the shortcakes on a baking sheet snuggled up to one another, and use a pastry brush to apply a thin layer of heavy cream on their tops. Sprinkle with sugar, decrease the oven’s heat to 400 degrees and bake the shortcakes until golden brown, about 25 minutes. Allow to cool prior to serving.

To prepare the roasted rhubarb:

  1. Preheat the oven to 375 (or lower oven temp after baking shortcakes).
  2. Toss the rhubarb pieces, brown sugar, and vanilla bean paste together in a 9”x13” baking dish. Roast the rhubarb, tossing occasionally, for about 20 minutes or until the rhubarb is tender and the sugar has all dissolved. Allow to cool slightly prior to serving.

To prepare the mascarpone cream:

  1. In a large bowl or the bowl of a stand mixer, beat the mascarpone and powdered sugar until smooth, about 1 minute. Drizzle in a bit of the cream and beat briefly to combine. Repeat this process a few times until the cheese has been thinned out to a loose, smooth consistency. Add the remaining cream and beat on medium-high speed until the cream has fluffed up to a whipped cream consistency and medium-stiff peaks have formed.

To serve the shortcakes:

  1. Split each warm shortcake in half and top each bottom half with a few stalks of roasted rhubarb. Top the rhubarb with a generous dollop of cream and replace the top to the shortcake. Serve immediately!

Notes

This recipe makes large servings. Feel free to make smaller scones. If so, the recipe will serve 10-12

Blood Orange Cheesecake

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

There’s a reason I drink wine. It’s the same reason I go for walks and listen to the same comforting records over and over again. It’s the reason I lose myself  in perfecting cinnamon bread recipes and hide little slices of  blood orange cheesecake in the back of the fridge. 

Kids. The reason is kids. 

Let me be clear: Mothering is the honor of my life. It’s full of surprises and joy and tears burning in the corners of your eyes because you didn’t know a tiny person could make you laugh so hard. It’s rich and life-giving, and I wouldn’t trade these days for all of the long legs, designer handbags, and front row tickets to Hamilton that the world has to offer. 

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

But there’s also endless laundry. There’s sassy toddlers who spend a week’s worth of dinners in time out. There’s blueberries smashed in the seat cushions and about one million questions that start with “Why?” and end with absolutely nothing of importance. This work that we do, Mothers- this beautiful, repetitive, insanity-inducing joy of our lives- is quite often a literal and proverbial poop show, and you’ll never guess who gets the backstage pass to the whole thing. 

Yup. It’s the same person who shoves peas into chubby cheeks and clips microscopic toenails. It’s the person who loses their last French fry to a quick-handed toddler. It’s the gal who sorts through the trash to find the various remotes, sippy cups, and shoes that someone “hid” in the garbage can. A mother’s list of responsibilities is only outmatched by the number of tears they wipe and tantrums they tame, and we somehow trick ourselves into signing up for it again and again and again.

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

Brett and I recently started talking about the potential of growing our family in the distant future. Sometimes the thought of taking on one more human makes me absolutely choke on my own spit. If I have to listen to one more person whining at the dinner table, I will face-plant in my plate of spaghetti. But still, there are intangibles to mothering that make it irresistible.

Like sometimes I watch my two children from afar as if the whole thing is happening in slow-motion, black and white. I see little faces wrinkled with smiles, heads thrown back with laughter. They move wildly, chasing each other around the kingdom of our backyard like they could run anywhere in the world. Suddenly, they turn. We lock eyes, and no sooner than a whispered “Mama” unfurls in the wind, they’re running towards me- arms open and voices shrieking into a knock-you-over kind of embrace. The exchange we make for all of the broken dishes and dirty socks is suddenly worth it, because there is nothing quite as remarkable as the sound of little voices whispering your name. There is nothing like the chance to be loved back.

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.comBlood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

So yes, motherhood is hard. I don’t know if it gets easier, but while we wait to find out, let’s indulge in simple luxuries. Like this blood orange cheesecake. 

This recipe was adapted from a blog favorite, my Meyer lemon cheesecake. You guys go crazy for that thang, so I knew I had to create more cheesy, citrusy goodness. The result is this head-turning, creamsicle-colored blood orange beauty that is sure to beat the pants off of any other dessert in your fridge.

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

To make it, we start with the crust. Crushed graham crackers, brown sugar, and cinnamon are mixed together to soak up a pool of melted butter. Press the mixture into a 9″ springform pan and bake it in the oven while you get started on the filling.

Cream cheese and sugar are creamed together until light and fluffy. Next come a few eggs, some heavy cream, and the blood orange juice and zest. Take care to not overwork your batter, and be sure to incorporate all of the little bits of cheese and zest. No one wants a clumpy cheesecake. Bake the whole thing in the oven until jiggly but set around the outer edges.

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

I like to take a few precautions with my cheesecake. First, I always prepare a water bath. This will ensure that my cheesecake bakes evenly and avoids any major cracks in its top. Second, I triple layer the aluminum foil around my pan to ensure that no water leaks into my pan. Even supposed “leak-free” pans have sprung a leak, and I promise, nothing is more demoralizing and wasting all of your precious blood oranges on a soggy cheesecake. And finally, I let my cheesecakes cool in phases to prevent any major structural damage. This includes a brief stint in a hot, but turned off, oven, a rest on the counter, and a long chill in the fridge.

This blood orange cheesecake is sweet and tart, a brilliant ode to that stunning winter fruit. Pick up a bag of blood oranges at your market and give this recipe a try! I hope y’all have a great end to your week.

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

If you like this blood orange cheesecake, you should try:

Blood Orange Bundt Cake

Meyer Lemon Cheesecake

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce

Orange Cardamom Rolls

Peanut Butter Chocolate Cheesecake

 

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Blood Orange Cheesecake

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

This blood orange cheesecake is a sweet and tart, creamy dessert with a cinnamon-spiced graham cracker crust. Learn how to make a successful cheesecake here!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 60
  • Total Time: 360
  • Yield: 10 1x
Scale

Ingredients

For the crust:

  • 10 sheets (150 gm) honey graham crackers, crumbled finely
  • ¼ cup plus 2 tablespoons (75 gm) brown sugar
  • ½ teaspoon cinnamon
  • Pinch of Salt
  • 6 tablespoons (85 gm) unsalted butter, melted

 

For the cheesecake:

  • 11/2 pounds/ 3 blocks (680 gm) of cream cheese, softened to room temperature
  • 3/4 cup (155 gm) sugar
  • 3 large eggs (170 gm), room temperature
  • ¼ cup (60 ml) heavy cream, room temperature
  • 1 teaspoon vanilla
  • 1/3 cup (80 gm) of blood orange juice (about the juice of 34 blood oranges)
  • 2 teaspoons grated blood orange zest, avoiding the pith

 

For the topping:

  • 1 cup (240 gm) heavy whipping cream
  • ¼ cup (50 gm) sugar

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees. Prepare a 9″ springform pan by wrapping it in sheets of aluminum foil. I use 3 layers of extra wide foil wrapped to the top lip of the pan. Spray the inside walls and bottom of the pan with cooking spray.
  2. Stir together the dry ingredients until combined. Add the melted butter and stir just until combined. Gently pat out your mixture evenly into the bottom of the pan. Bake in the preheated oven for 8-10 minutes, or until set.

 

To prepare the cheesecake

  1. Keep the oven preheated and get some water boiling in a kettle or saucepan for your water bath.
  2. Beat cream cheese in the bowl of a stand mixer at medium speed (I use 4 on my Kitchen Aid Mixer) for 2 minutes to remove all clumps. Do not overbeat, but scrape the sides of the bowl as needed. If many clumps remain, ensure that your cream cheese has softened to room temp.
  3. Add the sugar and beat on medium for an additional 1 minute. Add eggs, one at a time, and beat to combine an additional 1 minute. Scrape the sides of the bowl and then add the heavy cream, vanilla, blood orange juice, and zest. Beat just to combine.
  4. Pour the cheesecake batter on top of the prebaked crust. Gently rap the pan on the counter to help any air bubbles escape.
  5. Place your springform pan into a slightly larger baking dish/pan and fill the larger pan with the boiling water you prepared for the water bath until the water reaches about halfway up the sides of the springform pan.
  6. Carefully place both pans in the preheated oven and bake for 1 hour. After an hour of baking, the edges and top of the cheesecake should be set but still slightly jiggle in the center. Turn the oven off and allow the cheesecake to bake for an additional 30 minutes in the oven. Prop the door of the oven open slightly with a wooden spoon and continue to cool the cheesecake for another 30 minutes in the cooling oven.
  7. Discard the water bath, remove the foil and then place the cheesecake in the fridge to chill for several hours or overnight. The cheesecake can be stored in the fridge for several days.

 

To prepare the topping:

  1. In the bowl of a stand mixer or in a large bowl with a hand mixer, whip the heavy cream in it becomes frothy and thick. Add the sugar and beat to medium stiff peaks. Spread over top of the cooled cheesecake and serve!

Notes

  • I wrap my springform pan with three layers of heavy duty aluminum foil. This is to protect your crust from any water leakage of your springform pan. Many pans will claim to be waterproof but your crust will get soggy and inedible if water leakage happens. Don’t take any chances!
  • I use a 11″ round cake pan for my water bath but you can use any oven-safe dish that you have. Once of my readers used a roasting pan and that works just fine!
  • The cooling process seems lengthy and unnecessary, but it helps to prevent drastic temperature changes that can cause structural issues with your cake.

 

 

Chicago

A few weeks ago, Brett and I traveled to Chicago to celebrate my 29-ish (ok, 30th) birthday. The weekend was packed with SO MUCH FUN AND DELICIOUSNESS that I knew I just had to tell you guys all about it. Oh, and we’re going to talk about chocolate budino too, so happy birthday to everyone apparently.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Have you been to Chicago? It’s literally the best. The town is clean and beautiful with amazing restaurants, architecture, and shopping to boot. If cool food, professional sports, and really nice locals are your thing, Chicago is where it’s at.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

We stayed downtown at the Loews Hotel and spent pretty much every waking moment eating and navigating the city. Although the shopping and tourist attractions were all pretty stellar, the hands-down highlight was the architecture tour along the river. Taking in the city from a boat on a sunny day was a treat I won’t soon forget.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Another day was spent with my dearest friend, Trisha, and her husband who drove from Indianapolis to surprise me for my b-day! This girl has a brand new baby boy at home and still made the trek to hug my neck and celebrate- isn’t that golden? We had a few meals, shopped, and experienced the view from the 96th floor of the John Hancock building during our time together. Let’s raise a glass to the besties that love us well.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

In the evenings, we hung out with my brother, Blake, who lives in downtown Chicago. While together, we visited some of my very favorite restaurants in the city and spared no calorie to make sure that we enjoyed the full culinary experience. My brother is a super adventurous eater and really appreciates good food, so it was next-level amazing to have him join our dining squad.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

On our last day in Chicago, we had brunch at one of my favorite restaurants, Little Goat Diner, and went to see the Broadway musical Hamilton. If theatre or American history or hip-hop or ridiculous musical talent is your thing, THIS SHOW IS FOR YOU. I laughed, I cried, I danced in my seat- this show literally blew my mind and I’m dying to go again. If you have the opportunity to see this show, DOOOO IT.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Be sure to check out my list of Chicago faves below. In a city with a thousand wonderful things to do, I hope you’ll make time for at least one or two of these on your next trip.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

While in Chicago, we ate dinner at Monteverde, a 2017 James Beard Award winning chef’s restaurant. We ordered things like pesto gnocchi and pumpkin ravioli, but the winner for me was the butterscotch budino. If you’re not familiar, budino is basically a rich Italian take on pudding, sometimes smooth and creamy like a custard, other times light and eggy like a souffle. Always wanting to appease my pudding-loving husband, I started tinkering with a chocolate budino recipe a few months ago, and I am thrilled to share the outcome with you today.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

This chocolate budino is not your average Snack Pack. There’s no artificial chocolate powder flavor here; this thing doesn’t taste like a Yoo-Hoo. This version of chocolate budino tastes like CHOCOLATE- rich and buttery with the perfect amount of sweetness, but otherwise decidedly chocolate in flavor. Making chocolate budino is quite similar to making a homemade pudding, and once you know the base recipe there are three different topping variations that you can try. Seriously, I see this coming to an intimate dinner party near you.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

To make the chocolate budino, we start at the stove. Gently heat some whole milk and cream while you mix together the dry ingredients- cocoa powder, cornstarch, and sugar. A few egg yolks are whisked into the dry ingredients before the steaming dairy is added to the mix. We add the hot liquids in a slow and careful stream, whisking vigorously the whole time to ensure that we don’t scramble our egg yolks in the process. Once the milk and cream have been added, we pour the whole lot of it back into the saucepan on the stove and cook, continuing to whisk, until the mixture has thickened slightly to the consistency of a thick and creamy salad dressing. Next, we lower the heat and add the remaining ingredients of chocolate, salt, vanilla, and butter, stirring to combine. Immediately divvy the pudding into small heat-safe containers and rest a piece of plastic wrap on the surface of each one to make sure that the pudding doesn’t form a skin (yuck).

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

This chocolate budino can be made ahead of time and stored in the fridge just until the time of serving. I like to let mine warm up on the counter for a few minutes prior to serving so that you can realllllly taste the chocolate. While they sit out, you can begin assembling the toppings for these treats! Fresh whipped cream is a must, but from there you have some choices to make. I’ve included instructions for a berry topping, a chocolate crumble (adapted from this cake!), and hazelnut praline. All options are terrific, so pick how you want your chocolate budino and get to work! You won’t be disappointed.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

Thanks for always letting me jabber on about desserts and traveling. If you have any must-see spots in Chicago, PLEASE, tell me about them! And if there’s another city you think I need to eat my way through, please inform me so that I can begin negotiations with Brett. Ha! Enjoy these chocolate budinos and cheers to you!

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

Where We Ate in Chicago:

Fun/ Casual Bites:

Little Goat Diner
My favorite dish (This Little Piggy Went To China) is from here!
Girl and the Goat
Global food served in a family-style setting.
Au Cheval
The best burger and garlic fries in Chicago.
Fat Rice
A mix of Asian, African, and Indian cuisine served in the COOLEST atmosphere.
Pequod’s
Perfect Chicago deep-dish pizza. We called ahead and ordered carry-out to avoid a wait!
The Purple Pig
Highly acclaimed Chicago favorite serving New American cuisine in a shared-plate atmosphere.
Duck Duck Goat 
Stephanie Izzard’s take on Chinese food. It’s RIDICULOUS GOOD.
Rooh
A seasonal Indian menu in a chic setting.

Nicer Vibes:

Monteverde
Italian cuisine with house-made pasta and loads of global influence.
Avec
Rustic Mediterranean small plates and home of the best Chorizo-stuffed dates.
Bavette’s
A classic steakhouse with French flair.
Nico Osteria
A daily-changed menu serving housemade pasta and Italian seafood.
RL Restaurant
American food served in a unique club atmosphere.
RPM Italian
Modern Italian cuisine in a sassy atmosphere.
Gilt Bar
Contemporary American cuisine and small plates in a dark dining setting.

Dining Experiences:

Alinea
Consistently ranked among the best restaurants in the WORLD, Alinea is a fine dining experience that is equally parts meal and show. Expect modern American cuisine, impeccable service, and a bunch of surprises throughout the evening.

Sweet Bites:

Sweet Mandy B’s
Buy as many cookies as you can fit in your carry-on.
Floriole
A fantastic bakery with some of the flakiest, most buttery pasties I’ve ever had.

Where We Drank in Chicago:

Three Dots and A Dash
The coolest tiki lounge in The Loop!
The Signature Lounge
Cocktails from the 96th floor of the John Hancock Building!
Velvet Hour
A moody bar with a speak-easy vibe.
Cindy’s Rooftop
My favorite spot for day drinking in Chicago.
Intelligentsia Coffee
A Chicago-born coffee company with a terrific brew.
Lost Lake
A tiki bar with and island aesthetic.
The Fox Bar at Soho House
A cheeky late-night spot to grab a drink.

Things We Did in Chicago:

Millenium Park to check out The Bean!
Shopping on Michigan Ave.
River architecture tour
Hamilton– the best broadway show I’ve ever seen.
Shopping on Armitage
Took in the view from the top of the John Hancock Building

Places I’m Dying to Try Next Time in Chicago:

Three Arts Club Cafe
Bohemian House
Velvet Taco
Big Star Tacos
Publican Quality Meats
Milk Room

For more posts like this, check out:

Cookie Butter Pretzel Mousse
Banana Coconut Chocolate Cream Pie
Chocolate Coffee Almond Scones and Our Time in Portland
BBC Popsicles and Our Time in St. Barth’s

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Chocolate Budino: Three Ways

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

Chocolate budino, a rich pudding-like dessert, can be prepared in three ways- with a chocolate crumble, with a berry topping, or with a hazelnut praline!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 90
  • Yield: 4 1x
Scale

Ingredients

For the budino:

  • 11/4 cup (300 mL) whole milk
  • 1/3 cup (80 mL) heavy cream
  • 1 tablespoon cornstarch
  • 1/3 cup (30 gm) unsweetened cocoa powder
  • 1/2 cup (50 gm) sugar
  • 2 large egg yolks
  • 1/8 teaspoon salt
  • 2 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

For the whipped cream:

  • ¾ cup heavy whipping cream
  • 1 tablespoon sugar

For the chocolate crumble topping:

  • ¼ cup (55 gm) unsalted butter, room temperature
  • 21/2 tablespoons sugar
  • ¼ cup plus 3 tablespoons (60 gm) all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 tablespoon water

For the berry topping:

  • 1 cup mixed berries (I prefer blackberries and raspberries)
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water

For the hazelnut praline:

  • ¼ cup (40 gm) chopped hazelnuts
  • 1 tablespoon brown sugar
  • 2 teaspoons butter, melted

Instructions

To prepare the budino:

  1. Combine one cup of the whole milk and the heavy cream in a 6-quart saucepan on the stove. Turn the heat to medium-low while you assemble the rest of the ingredients.
  2. In a medium-sized bowl, whisk together the cornstarch, cocoa powder and sugar. Add the egg yolks and the remaining milk, whisking to combine.
  3. Once the milk and cream on the stovetop are warmed and barely steaming, carefully remove one cup of the mixture and add it to the cornstarch mixture, whisking quickly all the while. Once combined, add the cornstarch and milk mixture back to the saucepan on the stove, whisking together constantly until the mixture begins to thicken. You’ll want the mixture to become a viscous consistency, similar to the texture of a creamy salad dressing. 
  4. Turn the heat to low and add in the salt, chocolate, butter, and vanilla. Whisk quickly to combine and melt the chocolate and then remove from the heat immediately. Pour into four heat-safe containers and place a small sheet of plastic wrap on top so that a skin does not form on the top of the pudding.

To prepare the whipped cream:

  1. Place the cold cream in a large bowl or the bowl of a stand mixer. Beat at medium speed until slightly thickened and frothy, then add the sugar. Increase the speed to high and beat just until medium stiff peaks form. Keep in the fridge until you plan to serve the budino.

To prepare the chocolate crumble topping:

  1. Preheat the oven to 350 degrees.
  2. Beat the butter and sugar on medium low speed until creamy, about 1-2 minutes. Add the remaining ingredients and beat on low until large crumbs begin to form. Chill the crumbs in the freezer for about 5 minutes to set the crumbs.
  3. Spread the crumbs out onto a quarter sheet pan and bake in the oven, tossing occasionally for about 15-20 minutes, or until crumbs are baked and set. All to cool completely.

To prepare the berry topping:

  1. Combine all of the ingredients in a small saucepan and place over medium heat. Mash larger berries to release juices and cook, stirring occasionally, until the mixture has thickened and is bubbling. Remove from heat and cool completely.

To prepare the hazelnut praline:

  1. Preheat the oven to 350 degrees.
  2. Combine all three ingredients and spread out on a small sheet pan.
  3. Bake for about 5 minutes, then stir and bake for an additional 4-5 minutes. The nuts should be fragrant and crunchy with melted sugar. Allow to cool completely.

Notes

  • If desired, add 1/4 cup Nutella (chocolate hazelnut spread) to the pudding.
  • As an alternative to the hazelnut praline, consider making cookies to top the pudding! Check out my recipe for butter pecan cookies. Substitute hazelnuts for pecans and crumble baked and cooled cookies over top of the pudding.
  • Switch out these toppings for some of your favorites. Salted caramel, pretzels, shortbread cookies, toffee sauce and bananas, and any other number of items would taste delicious here! Change according to your preferences.

Recipe for the budino adapted from Nigella Lawson

Chocolate Budino// Guide to Chicago

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

A few weeks ago, Brett and I traveled to Chicago to celebrate my 29-ish (ok, 30th) birthday. The weekend was packed with SO MUCH FUN AND DELICIOUSNESS that I knew I just had to tell you guys all about it. Oh, and we’re going to talk about chocolate budino too, so happy birthday to everyone apparently.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Have you been to Chicago? It’s literally the best. The town is clean and beautiful with amazing restaurants, architecture, and shopping to boot. If cool food, professional sports, and really nice locals are your thing, Chicago is where it’s at.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

We stayed downtown at the Loews Hotel and spent pretty much every waking moment eating and navigating the city. Although the shopping and tourist attractions were all pretty stellar, the hands-down highlight was the architecture tour along the river. Taking in the city from a boat on a sunny day was a treat I won’t soon forget.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Another day was spent with my dearest friend, Trisha, and her husband who drove from Indianapolis to surprise me for my b-day! This girl has a brand new baby boy at home and still made the trek to hug my neck and celebrate- isn’t that golden? We had a few meals, shopped, and experienced the view from the 96th floor of the John Hancock building during our time together. Let’s raise a glass to the besties that love us well.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

In the evenings, we hung out with my brother, Blake, who lives in downtown Chicago. While together, we visited some of my very favorite restaurants in the city and spared no calorie to make sure that we enjoyed the full culinary experience. My brother is a super adventurous eater and really appreciates good food, so it was next-level amazing to have him join our dining squad.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

On our last day in Chicago, we had brunch at one of my favorite restaurants, Little Goat Diner, and went to see the Broadway musical Hamilton. If theatre or American history or hip-hop or ridiculous musical talent is your thing, THIS SHOW IS FOR YOU. I laughed, I cried, I danced in my seat- this show literally blew my mind and I’m dying to go again. If you have the opportunity to see this show, DOOOO IT.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Be sure to check out my list of Chicago faves below. In a city with a thousand wonderful things to do, I hope you’ll make time for at least one or two of these on your next trip.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

While in Chicago, we ate dinner at Monteverde, a 2017 James Beard Award winning chef’s restaurant. We ordered things like pesto gnocchi and pumpkin ravioli, but the winner for me was the butterscotch budino. If you’re not familiar, budino is basically a rich Italian take on pudding, sometimes smooth and creamy like a custard, other times light and eggy like a souffle. Always wanting to appease my pudding-loving husband, I started tinkering with a chocolate budino recipe a few months ago, and I am thrilled to share the outcome with you today.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

This chocolate budino is not your average Snack Pack. There’s no artificial chocolate powder flavor here; this thing doesn’t taste like a Yoo-Hoo. This version of chocolate budino tastes like CHOCOLATE- rich and buttery with the perfect amount of sweetness, but otherwise decidedly chocolate in flavor. Making chocolate budino is quite similar to making a homemade pudding, and once you know the base recipe there are three different topping variations that you can try. Seriously, I see this coming to an intimate dinner party near you.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

To make the chocolate budino, we start at the stove. Gently heat some whole milk and cream while you mix together the dry ingredients- cocoa powder, cornstarch, and sugar. A few egg yolks are whisked into the dry ingredients before the steaming dairy is added to the mix. We add the hot liquids in a slow and careful stream, whisking vigorously the whole time to ensure that we don’t scramble our egg yolks in the process. Once the milk and cream have been added, we pour the whole lot of it back into the saucepan on the stove and cook, continuing to whisk, until the mixture has thickened slightly to the consistency of a thick and creamy salad dressing. Next, we lower the heat and add the remaining ingredients of chocolate, salt, vanilla, and butter, stirring to combine. Immediately divvy the pudding into small heat-safe containers and rest a piece of plastic wrap on the surface of each one to make sure that the pudding doesn’t form a skin (yuck).

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

This chocolate budino can be made ahead of time and stored in the fridge just until the time of serving. I like to let mine warm up on the counter for a few minutes prior to serving so that you can realllllly taste the chocolate. While they sit out, you can begin assembling the toppings for these treats! Fresh whipped cream is a must, but from there you have some choices to make. I’ve included instructions for a berry topping, a chocolate crumble (adapted from this cake!), and hazelnut praline. All options are terrific, so pick how you want your chocolate budino and get to work! You won’t be disappointed.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

Thanks for always letting me jabber on about desserts and traveling. If you have any must-see spots in Chicago, PLEASE, tell me about them! And if there’s another city you think I need to eat my way through, please inform me so that I can begin negotiations with Brett. Ha! Enjoy these chocolate budinos and cheers to you!

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

Where We Ate in Chicago:

Little Goat Diner

My favorite dish (This Little Piggy Went To China) is from here!

Monteverde

Italian cuisine with house-made pasta and loads of global influence.

Girl and the Goat

Global food served in a family-style setting.

Au Cheval

The best burger and garlic fries in Chicago.

Avec

Rustic Mediterranean small plates and home of the best Chorizo-stuffed dates.

Bavette’s

A classic steakhouse with French flair.

Nico Osteria

A daily-changed menu serving housemade pasta and Italian seafood.

Fat Rice

A mix of Asian, African, and Indian cuisine served in the COOLEST atmosphere.

Pequod’s

Perfect Chicago deep-dish pizza. We called ahead and ordered carry-out to avoid a wait!

The Purple Pig

Highly acclaimed Chicago favorite serving New American cuisine in a shared-plate atmosphere.

RL Restaurant

American food served in a unique club atmosphere.

Sweet Mandy B’s

Buy as many cookies as you can fit in your carry-on.

Floriole

A fantastic bakery with some of the flakiest, most buttery pasties I’ve ever had.

 

Where We Drank in Chicago:

Three Dots and A Dash

The coolest tiki lounge in The Loop!

The Signature Lounge

Cocktails from the 96th floor of the John Hancock Building!

Velvet Hour

A moody bar with a speak-easy vibe.

Cindy’s Rooftop

My favorite spot for day drinking in Chicago.

Intelligentsia Coffee

A Chicago-born coffee company with a terrific brew.

Lost Lake

A tiki bar with and island aesthetic.

 

Things We Did in Chicago:

Millenium Park to check out The Bean!

Shopping on Michigan Ave.

River architecture tour

Hamilton– the best broadway show I’ve ever seen.

Shopping on Armitage

Took in the view from the top of the John Hancock Building

 

Places I’m Dying to Try Next Time in Chicago:

Three Arts Club Cafe

Bohemian House

Velvet Taco

Big Star Tacos

Publican Quality Meats

Milk Room

 

For more posts like this, check out:

Cookie Butter Pretzel Mousse

Banana Coconut Chocolate Cream Pie

Chocolate Coffee Almond Scones and Our Time in Portland

BBC Popsicles and Our Time in St. Barth’s

 

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Chocolate Budino: Three Ways

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

Chocolate budino, a rich pudding-like dessert, can be prepared in three ways- with a chocolate crumble, with a berry topping, or with a hazelnut praline!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 90
  • Yield: 4 1x
Scale

Ingredients

For the budino:

  • 11/4 cup (300 mL) whole milk
  • 1/3 cup (80 mL) heavy cream
  • 1 tablespoon cornstarch
  • 1/3 cup (30 gm) unsweetened cocoa powder
  • 1/2 cup (50 gm) sugar
  • 2 large egg yolks
  • 1/8 teaspoon salt
  • 2 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

For the whipped cream:

  • ¾ cup heavy whipping cream
  • 1 tablespoon sugar

For the chocolate crumble topping:

  • ¼ cup (55 gm) unsalted butter, room temperature
  • 21/2 tablespoons sugar
  • ¼ cup plus 3 tablespoons (60 gm) all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 tablespoon water

For the berry topping:

  • 1 cup mixed berries (I prefer blackberries and raspberries)
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water

For the hazelnut praline:

  • ¼ cup (40 gm) chopped hazelnuts
  • 1 tablespoon brown sugar
  • 2 teaspoons butter, melted

Instructions

To prepare the budino:

  1. Combine one cup of the whole milk and the heavy cream in a 6-quart saucepan on the stove. Turn the heat to medium-low while you assemble the rest of the ingredients.
  2. In a medium-sized bowl, whisk together the cornstarch, cocoa powder and sugar. Add the egg yolks and the remaining milk, whisking to combine.
  3. Once the milk and cream on the stovetop are warmed and barely steaming, carefully remove one cup of the mixture and add it to the cornstarch mixture, whisking quickly all the while. Once combined, add the cornstarch and milk mixture back to the saucepan on the stove, whisking together constantly until the mixture begins to thicken. You’ll want the mixture to become a viscous consistency, similar to the texture of a creamy salad dressing. 
  4. Turn the heat to low and add in the salt, chocolate, butter, and vanilla. Whisk quickly to combine and melt the chocolate and then remove from the heat immediately. Pour into four heat-safe containers and place a small sheet of plastic wrap on top so that a skin does not form on the top of the pudding.

To prepare the whipped cream:

  1. Place the cold cream in a large bowl or the bowl of a stand mixer. Beat at medium speed until slightly thickened and frothy, then add the sugar. Increase the speed to high and beat just until medium stiff peaks form. Keep in the fridge until you plan to serve the budino.

To prepare the chocolate crumble topping:

  1. Preheat the oven to 350 degrees.
  2. Beat the butter and sugar on medium low speed until creamy, about 1-2 minutes. Add the remaining ingredients and beat on low until large crumbs begin to form. Chill the crumbs in the freezer for about 5 minutes to set the crumbs.
  3. Spread the crumbs out onto a quarter sheet pan and bake in the oven, tossing occasionally for about 15-20 minutes, or until crumbs are baked and set. All to cool completely.

To prepare the berry topping:

  1. Combine all of the ingredients in a small saucepan and place over medium heat. Mash larger berries to release juices and cook, stirring occasionally, until the mixture has thickened and is bubbling. Remove from heat and cool completely.

To prepare the hazelnut praline:

  1. Preheat the oven to 350 degrees.
  2. Combine all three ingredients and spread out on a small sheet pan.
  3. Bake for about 5 minutes, then stir and bake for an additional 4-5 minutes. The nuts should be fragrant and crunchy with melted sugar. Allow to cool completely.

Notes

  • If desired, add 1/4 cup Nutella (chocolate hazelnut spread) to the pudding.
  • As an alternative to the hazelnut praline, consider making cookies to top the pudding! Check out my recipe for butter pecan cookies. Substitute hazelnuts for pecans and crumble baked and cooled cookies over top of the pudding.
  • Switch out these toppings for some of your favorites. Salted caramel, pretzels, shortbread cookies, toffee sauce and bananas, and any other number of items would taste delicious here! Change according to your preferences.

Recipe for the budino adapted from Nigella Lawson

Chocolate Chess Pie

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

With Thanksgiving just around the corner, I figured y’all might need a sure thing. A dessert that is rich enough, easy enough, pretty enough, and able to feed enough mouths at your dinner soirees. A dessert whose plate gets cleaned and leaves party guests licking their forks and asking, “Who brought that?” This chocolate chess pies is most certainly a sure thing and I can’t wait to tell you all about it!

I’m guessing that a lot of you are puzzled about chess pies right now, and I’d bank that most of the confused folks reside somewhere north of the Mason-Dixon Line. Prior to moving to the South, I didn’t have a clue either. Ten years in Birmingham wasn’t long enough for me to dig up the deep Southern roots of chess pies, but upon marrying into my husband’s Alabama family I learned quickly that chess pies are king.Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

Prepared with a single crust and a custardy filling made primarily of butter, sugar, and eggs, chess pies are rich, dense, and ultra-sweet. Although a number of variations of chess pies exist (Buttermilk! Pecan! Citrus!), anyone who is anyone knows that chocolate is the one to beat. If you disagree, we can’t be friends. Just saying.

A few years ago, I ran across my husband’s grandmother’s box of recipes. They were beautiful, worn with stains and torn edges, and spoke to the culture my husband grew up in. Brett’s Nana was a hard worker and spent a lot of time loving her tribe through the food she prepared- fried pork chops, skillet cornbread, and warm banana pudding. One of my husband’s favorites has always been his Nana’s chocolate chess pie, so finding that recipe was nothing short of a treasure. 

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

I adapted her time-tested notes to create this chocolate chess pie recipe. Using a bit less sugar and a tad more cocoa, I wound up with a pie that was nostalgic and special for my hubby, yet suitable for my own tastes. Even better, this chocolate chess pie is a cinch to make and bakes up terrifically every time. 

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

To prepare it, we start with the crust. Sure, you could buy a crust from the freezer section of the store, but GUYS, we are cool and proficient enough to make them ourselves. Check out my favorite recipe here or choose one of your own. A single crust is all that is required for this recipe, so save the other half of your double crust for later. Roll the dough into a shallow 9″ metal pie plate and crimp the edges. Give it a brush of an egg wash for color and gloss, and set it aside in the fridge while you prepare your filling. Cocoa powder, sugar, salt, and the tiniest bit of flour are whisked together in a large bowl before the liquid ingredients are added. Melted butter, eggs, and evaporated milk are stirred in next, whisked in until the mixture is uniform throughout. Pour the filling into the prepared pie pan and allow it to bake in the oven.

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

The hardest part of this chocolate chess pie is identifying when it’s done. After about 35 minutes, you should find that the pie has risen slightly and is only barely jiggly in the center half of the pan. The pie will definitely look underdone when you remove it from the oven, but just cross your fingers, say your prayers, and all will be well. Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

Once the pie has chilled to room temperature, you will have created the most perfect chocolate chess pie! Truly, you could stop there. You could give it a dust of powdered sugar or just throw it on the Thanksgiving table and call it a success. But I know you. Like me, you love to take things too far. So lucky for us (read: everyone who eats this pie), we instead go overboard and add a super fluffy, perfectly sweetened chocolate whipped cream. The billowy clouds of cream and air add another layer of flavor and a whole lot of flair to an otherwise dull-looking pie. Who doesn’t like whipped cream!?! Trust me on this one, okay? Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

I’m sure you’ve already got a stellar lineup of treats for this Thanksgiving, but I want to encourage you to give this pie a shot. It is excellent and 100% worth the very few minutes it will take to make it. And if you’re in the mood for more pies, be sure to check out the list of my blogger friends below who are sporting pie recipes today. The self-proclaimed #piesquad is back again, ready and raring for action, so give some recipes a try and let me know what you think! Happy Friday to you all!

Cloudy Kitchen

Chocolate Cream pie with whipped peanut butter cream

 

Cook Til Delicious

Pear Cranberry Frangipane Tart


DisplacedHousewife

Five-Spice Cran-Apple Handpies

 

The Farmer’s Daughter

Apple Ginger Pie

 

 

Harvest and Honey

Apple Apple Pies


Lyndsey Eden

Maple Cream Cheese Pear & Pistachio Galette


Salvialimone

Tarta Tine with White Chocolate Caramelized Pears

 

TermiNatetor Kitchen

Brown Butter Chai Pumpkin Pie with Sugared Sage


Topless Baker

Apple & Blackberry Flower Lattice Pie

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

If you like this chocolate chess pie, you should check out:

Mocha Hazelnut Cream Pie

Pumpkin Cheesecake Tarts

Banana Coconut Chocolate Cream Pie

Chocolate Chip Bundt Cake

Chocolate Caramel Crumble Cake

 

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Chocolate Chess Pie

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

This chocolate chess pie is a traditional southern favorite, rich and fudgy, with the added oomph of a fluffy chocolate whipped cream. 

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
Scale

Ingredients

For the pie:

  • 1 recipe for a single unbaked pie crust (not deep-dish)
  • ¼ cup (30 gm) cocoa powder
  • 1 tablespoon flour
  • 11/4 cups (250 gm) sugar
  • ¼ teaspoon salt
  • ½ cup (113 gm) unsalted butter, melted
  • 3 large eggs, beaten
  • 3 tablespoons evaporated milk
  • 1/2 tablespoon vanilla extract
  • ½ tablespoon vinegar

 

For the chocolate whipped topping:

  • 11/2 cups (360 mL) heavy whipping cream
  • ¼ plus 2 tablespoons (75 gm) sugar
  • ¼ cup (30 gm) cocoa powder

Instructions

To prepare the pie:

  1. Preheat the oven to 350 degrees.
  2. Using a rolling pin, roll out the pie dough and transfer it into a 9” pie plate. Gently press the dough into the edges of the pan and trim off any excess. Crimp the edges as desired.
  3. In a large bowl, whisk together the cocoa powder, flour, sugar, and salt until combined. Add the melted butter and sitr just to combine. Add the eggs, evaporated milk, vanilla extract, and vinegar and mix to combine. Pour the filling into the prepared pie crust and brush the crust with a bit of milk, beaten egg, or cream if desired. Bake the pie in the preheated oven for about 35 minutes or until the edges are well set and the innermost circle of pie is still just a bit jiggly. Remove and cool to room temperature.
  4. Once cooled, prepare the whipped topping. Beat the heavy cream on medium speed in the bowl of a stand mixer fitted with a whisk attachment. Whip until frothy and slightly thickened and add the sugar and cocoa powder. Increase to high speed and beat until stiff peaks form. Spread dollops of the whipped cream on top of the pie and serve immediately.

 

YOU NEED TO KNOW: How to Make Whipped Cream

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

There’s a few skills that every baker, professional and novice alike, needs to have in their repertoire. This is the second installment in the “You Need to Know” series where we explore basic baking techniques and tap into the know-how that is required to master them. In today’s edition, we are going to whip our way to the cloud-like heaven that is perfectly whipped cream, so if you need to know the ins and outs, keep reading!

 

What is it?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

Whipped cream is cream or heavy cream that has been whipped until the texture changes from a fatty liquid to a light and fluffy foam. As the cream is whipped, air bubbles are incorporated into the fat, resulting in an airy mixture that is approximately double the volume of the original liquid. A high amount of fat is required for the whipped cream to be stable, so heavy whipping cream or one that contains at least 30% fat is typically recommended for best outcomes. 

How do you make it?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

Whipped cream can be prepared in a number of ways and with very little equipment.You can use a chilled bowl and wire whisk, a hand mixer, a stand mixer, or even a a glass jar with a lid!  The key is to start with very cold cream, because the fat in the cream will melt at warmer temperatures, resulting in a lack of stability for the emulsification. I prefer to make my whipped cream with a hand mixer fitted with the beater attachments, because it’s a lot easier to monitor the progress of your whipped cream with a low-powered hand mixer as opposed to a high-powdered stand mixer. Feel free to use whatever you have on hand and feel comfortable working with.

Step One: Begin whipping!

Pour the cream into a mixing bowl and begin whipping at low speed. If you are using a stand mixer, I use the whisk attachment on speed 2 or 4. Beat the mixture steadily until you notice the cream beginning to froth and barely thicken.

Step Two: Add sweetener and flavoring!

Once your cream is frothy, it is stable enough to add sweeteners and flavoring. For a traditional sweetened whipped cream, a small portion of granulated or powdered sugar is typically used, however, you can use honey, brown sugar, or even agave nectar. The color and texture may differ slightly, but all can be used successfully. Vanilla extract, lemon zest, almond extract, or even cocoa powder can be added to your cream for flavor, but use in moderation, adding only until the desired flavor is achieved.

Step Three: Watch for peaks!

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

After the add-ins have been included, continue whipping and increase the speed. The cream will transform from a bubbly liquid to a thickened mixture that barely retains a trace of the beater or whisk as it spins around the bowl. Man your post at the mixer because once the cream begins to thicken, you’re only a few moments away from perfect whipped cream. Keep whipping and watching, and you’ll soon notice soft and fluffy mounds forming on the top of the cream, finally increasing in volume to thick, smooth clouds that barely billow up onto themselves in the bowl.

Once your cream gets close to doubling in volume, turn off your mixer and pull the whisk from the bowl. The cream is adequately whipped once it holds its shape on the end of the whisk without wilting over or plopping off the end of the attachment. Be sure to not over-beat the cream- you may end up with butter!

What if I over-beat it?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.comIf you continue beating your cream beyond the point of whipped cream, you’ll notice small lumps in your bowl, forming a grainy, thick mixture. Don’t fret- as long as you haven’t breached the fine line between whipped cream and butter, you can still rescue it! Add a few extra tablespoons of cream into your bowl and slowly whisk it into the mixture. If it’s not beyond repair, the mixture will smooth right back out and you’ll be back in the game. If you happened to take it too far, that’s okay too! You’re well on your way to making fresh, homemade butter, and we all know there’s plenty of room in the kitchen for that.

What do I use it for?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com
Cream whipped to medium peaks, perfect to be used as a topping!
How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com
Cream whipped to firm/stiff peaks- perfect for folding into a no-churn ice cream or icebox pie!

Whipped cream is an excellent topping for cakes, pies, coffees, and sundaes, but is often incorporated into recipes in a number of other ways. You may fold whipped cream into trifles or cream pies, no-churn ice cream or icebox cakes. With nothing more than a bit of cream and a handful of fresh fruit, you are well on your way to preparing a simple dessert that takes little time and zero fuss. Homemade whipped cream is fantastic on its own and adds a sweet and creamy mouthfeel when incorporated into homemade desserts.

Is there anything else I need to know about whipped cream?

Yep, probably. If you want to get your nerd on, be sure to check out this article from Serious Eats. If you’re interested in more photos of the different phases of whipped cream, this post from King Arthur Flour is really helpful. And if you’re just wanting some inspiration on how to use whipped cream, be sure to check out this page of my blog that includes a number of recipes requiring a little fluff of cream. 

To all of my American friends, have a great Labor Day! Be sure to reference this post next time you need a little whipped cream in your life. And don’t forget to vote for the Saveur Blog Awards! The polls are open until Wednesday, the 6th of September, and you can find me in the “Best Baking and Sweets” category. Have a great week! 

 

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Homemade Sweetened Whipped Cream

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

Learn how to make whipped cream, step by step with photos, in this quick and simple tutorial.

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 5
Scale

Ingredients

  • 1 cup (240 mL) heavy whipping cream, very cold
  • 3 tablespoons sugar

Instructions

  1. Pour the cream into a large mixing bowl or the bowl of a stand mixer. Beat on medium-low speed until the mixture becomes frothy and foamy. Add the sugar. Increase the speed to high and whip until you notice traces of the mixer attachment in the cream. Continue whipping, watching carefully, until the mixture thickens into smooth pillowy clouds, nearly doubles in size, and barely holds its shape on the end of the whisk attachment. Use immediately. 

Notes

  • For vanilla whipped cream: add 1/2 teaspoon vanilla extract
  • For chocolate whipped cream: add 3 tablespoons unsweetened cocoa powder
  • For honey whipped cream: add 3 tablespoons good honey in place of the sugar.
  • For lemon whipped cream: add 1 tablespoon grated lemon zest or more, according to your preferences. 

Honey Mascarpone Tart with Figs and Salty Graham Cracker Crust

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

I know. You’re just dying to read all about this sassy little honey mascarpone tart that requires less than 10 ingredients and 30 minutes to prep. But first, I thought I’d spend a minute talking about making a home in a new city.

When I moved to Selma, it was a culture shock. I’d moved around a good bit throughout my life, planting roots in upstate New York, rural Kentucky, and even central Florida, but not even my decade in Birmingham could prepare me for the small town life that awaited me in lower Alabama. The town of less than 20,000 operated at a slower, more relaxed pace of life. No Starbucks, no Whole Foods, no movie theatre. Most of the people I met had lived there pretty much their whole life, and in a sea of new faces, I sweat under the heat of being the new kid.

I felt kinda like a square peg in a town filled with round holes. People were warm and inviting, but the level of kindness and hospitality around me was intimidating. I didn’t feel polite enough or talkative enough or Southern enough to fit in. I talked different and dressed different, listened to different music. I wasn’t outdoorsy, I didn’t fry chicken, and I couldn’t give two craps about who won the Iron Bowl. I felt like an outsider.

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

Normal, social people, maybe ones with fewer insecurities and fears than I had, would have embraced the change. They probably would have welcomed the kindness and warmth that this small community shared so generously. They would have jumped at the chance to be known, to belong.

But to be frank, it scared the mess out of me. I didn’t like the constant show of new faces and I missed the quick runs to Target and my favorite Thai restaurant. I cried in the shower and avoided going to the supermarket because I knew I would be met with unfamiliar faces and awkward conversation. I felt like I had amnesia, like I was lost in a foreign land and I didn’t know who or where I was.

Instead of dealing with it, I pushed back. I cut my hair and put on my best yankee accent. I turned my nose up to the beautiful tastes and sounds that were all around me, retreating to things that were more familiar- throwback playlists on my iPod,  old Converse sneakers, and recipes that reminded me of home. I desperately wanted my own identity, one that wasn’t just “Brett’s wife,” or “the new girl from Orlando.”

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

One day at work, I had a patient ask me how my transition to Selma was going. Obnoxiously, I cleared my throat and with an eye roll or two, I told him that my new life was harder than I thought it would be. The change was more than I expected. I’m honestly not sure what else was said in the conversation, or if I even responded with the grace that man deserved, but what plays clear as black and white in the reel of my memories is the look on his face and the gentle words that came next: “My Mama always told me, ‘Blossom where you’re planted.’ I sure hope you take the chance to bloom here, ma’am.”

Those words affected me. They exposed a stubborn seed of pride in my heart that was unwilling to bend for my new home in any way. I was so busy with my self-deprecation and mourning the loss of outlet malls that I forget to look for the silver lining. I failed to seek out the gold in Selma, the gold in its people.Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

A lot has transpired in the four year since that day. I won’t say much about it now, but what I will share is that Selma has become a home. There are roots now, woven snug to some of the most intimate parts of who I am. Roots that connect me to memories of my children, new smells and flavors, and faces of people who have become “forever friends.” There’s buds here, signs of new life and growth, and I’m certain now more than ever that Selma is the soil I want to blossom in.

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.comEvery summer since moving to Selma, I’ve found myself with a basket of figs. My father-in-law has a gigantic fig tree at his home, so when the tree’s fruit ripens, I strap on some boots and sweat, sweat, sweat for the love of sweet summer fruit. Preserves come first, and we enjoy that bounty all year round on toast and biscuits, even inside some sweet little pop-tarts that I plan to share with you all next month. This year, I made a few extra trips to pick figs and this honey mascarpone tart is the result.

A simple, 8 ingredient tart, requiring less than 30 minutes of prep work and zero use of the oven, this honey mascarpone tart is a beautiful vehicle for late summer’s freshest fruits. I’ve chosen to pair mine with figs, but I think any cherry, peach, or berry would find themselves more than at home on this little beauty.

To make this honey mascarpone tart, we start by preparing the crust. Salty, soft, and unabashedly buttery, the graham cracker crust here is anything but subtle. It is the perfect match for the creamy, lightly sweetened cream and fresh figs. A simple stir of graham cracker crumbs, butter, salt, and brown sugar and you’re halfway there to creating the best no-bake honey graham crust a gal could ask for. Press the crumbs into the removable bottom of a tart pan and let the whole thing chill up in the fridge.

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

Next, make the filling. Mascarpone cheese, honey, and brown sugar are the main stars here. After combining all three, fold in some whipped cream and spread it into the chilled crust. At that point, the honey mascarpone tart could really be finished. I could easily polish off the entire thing over the course of a few nights without even blinking an eye. Instead, let’s decorate it with some fresh summer fruit, a handful of pistachios, and a drizzle of honey because YOLO, okay?

This honey mascarpone tart feels special. It feels like a dessert worth celebrating over, and yet, it’s just a few simple ingredients that shine their brightest when paired together. Light and fresh, a chilled slice of this honey mascarpone tart is just the ticket on these warm summer nights we’re having. It’s easy enough for a weeknight at home, decadent enough to raise a toast to.

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

Give this honey mascarpone tart a try and let me know what you think! Happy Thursday!

If you like this honey mascarpone tart, be sure to check out:

Strawberry Pretzel Tart

Strawberry Pretzel Tart Recipe by The Wood and Spoon Blog by Kate Wood. A simple, fast recipe that takes less than 30 minutes. A quick brown sugar butter and pretzel pie crust filled with a no bake cream cheese cheesecake type filling and topped with fresh strawberries or berries of your choice. Recipe adapted from Bake from Scratch Magazine. Perfect make ahead dessert idea. Thewoodandspoon.com

Pumpkin Cheesecake Tarts

Pumpkin Cheesecake Tarts Recipe by The Wood and Spoon Blog by Kate Wood. These are simple, individual mini tarts made in removable bottom tart pans. An easy cheesecake and canned pumpkin puree filling swirled together with sugar and fall spices like cinnamon. The press in crust is easy to make and the whole thing is topped with sweet and salty walnuts or pecans or other nuts. Find this great dinner party dessert on thewoodandspoon.com

 

Bruleed Key Lime Pies 

Bruleed Key Lime Pies Recipe by The Wood and Spoon Blog by Kate Wood. Simple key lime pie tarts made in mini tart pans with removable bottoms. Graham cracker and butter crust with a sweetened condensed milk and key lime juice and zest and sugar filling. These bake up really fast! You can substitute regular lime juice. Sprinkle the top with sugar for a crunchy brûlée topping. Serve with whipped cream. Make these ahead of time and torch when ready to eat! Recipe on thewoodandspoon.com

Blueberry Galette with a Cornmeal Crust

Blueberry Galette with a Cornmeal Crust Dessert Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

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Honey Mascarpone Tart

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

This honey mascarpone tart is a quick and simple mascarpone cream dessert with a salty graham cracker crust. The tart is finished with fresh figs and toasted pistachios.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 240
  • Total Time: 4 hours 30 minutes
Scale

Ingredients

For the crust:

  • 1/3 cup (70 gm) brown sugar, packed
  • 2 cups (200 gm) graham cracker crumbs
  • ¾ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 8 ounces (230 gm) mascarpone cheese
  • 3 tablespoons brown sugar
  • 3 tablespoons honey
  • 1 cup plus 1/3 cup (320 mL) heavy whipping cream
  • 12 cups of fresh figs, halved (peaches, berries, or cherries can be substituted)
  • ¼ cup (40 gm) chopped pistachios, toasted (optional)
  • Additional honey for drizzling (optional)

Instructions

To prepare the crust:

  1. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.

To prepare the filling:

  1. In a large bowl, beat the mascarpone cheese on medium speed until creamed and no lumps remain, about 1 minute. Be sure the cheese has come to room temperature or you will have a clumpy filling. Add the brown sugar and beat to combine, about 30 seconds. Add in the honey slowly with the mixer on low. Scrape the sides of the bowl and beat for an additional 30 seconds to ensure everything is well combined.
  2. In a separate bowl, beat 1 cup of the heavy cream on medium low speed until it gets frothy. Increase the speed and beat until stiff peaks form. Do not overbeat.
  3. Fold about half of the whipped cream into the mascarpone mixture. Add the remaining half and fold to combine. If you notice your filling is a bit clumpy, add in the additional 1/3 cup of cream and beat briefly to smooth out.
  4. Spread the filling into the prepared tart crust and allow to chill in the fridge for several hours to firm up. Once ready to serve, garnish the tart or each slice with figs, pistachios, and an extra drizzle of honey, if desired. Store in the fridge up to 3 days.

Notes

  • In a pinch, you can use cream cheese in place of mascarpone, but I highly encourage the mascarpone! It works perfectly with the honey.
  • If your mascarpone curdles a bit when you add the honey, try refrigerating it and then re-mixing. I have found this helps to minimize the curdles. Most of the lumps disappear with the addition of the whipped cream anyways.