# 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 (which Chef Bienni caramelises 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, where Luki Bienni studied pastry cooking. 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 that Steven acquired in Treviso. 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 to flavor the mixture, making it zabaglione.

# News and Views

We've received so much favourable feedback about Chef Steven Bienni's first three DVDs that we are pleased to announce the release of a fourth DVD. This time Chef Bienni is concentrating on some of his most popular recipes, which many of you have enjoyed again and again at Cafe Bienni. Now you have the opportunity to see and hear how those dishes are prepared.

In addition, to the Bonus features which include techniques such as peeling and deveining shrimp and cutting up a rack of lamb, the DVD includes a revealing 15-minute bonus interview where Chef Bienni talks about his humble beginnings, his years at the Culinary Institute of Milan and his culinary interests. He also reveals his favourite red and white wines.

Learn more about the DVD.