# Recipes

Our staff have received so many requests for information about our desserts that Steven Bienni has generously agreed to publish some of our dessert recipes online. Click on either an image or the dessert name to see both the ingredients and the recipe steps.

Baked Pears with Caramel Sauce
Sweet golden russet Beurre Bosc pears marinated in Grand Marnier, baked to perfection with currants, ginger and lemon juice, then coated with rich caramel sauce and topped with house-made vanilla-bean ice cream.

Cheesecake
Chef Bienni's variation on the classic New York Cheesecake, with heavy cream, cream cheese, eggs and egg yolks adding a richness and a smooth consistency. Baked in a special 14 cm pan and topped with liquid chocolate and strawberry slices.

Crème brûlée
A rich custard base enhanced with a trace of chocolate, covered with a layer of cooked caramel and hardened sugar (caramelised by igniting a tablespoon of Benedictine). Served with our famous ginger snap cookies and fresh mint leaves.

Sacher Torte
Based on the original recipe from the Hotel Sacher in Vienna. Three layers of dark chocolate spong cake, filled with house-made apricot jam, covered in a creamy, rich chocolate glaze and served with unsweetened whipped cream.

Tiramisu
Cool, refreshing Italian dessert: Savoiardi (lady finger biscuits) dipped in espresso and layered with a whipped mixture of egg yolks, mascarpone, and sugar, then topped with cocoa. Marsala wine or a liqueur may be added, making it zabaglione.