5 recipes
A flourless steamed chocolate pudding with ground almonds and egg whites, served cold beneath fresh strawberry foam — an early twentieth century classic.
A flourless no-bake torte of boiled egg yolks, ground almonds, and dark chocolate, filled with Italian meringue and almond cream, glazed with chocolate.
Tender braised veal marinated in white wine, slow-cooked in a covered casserole, and finished with a light sour cream and lemon pan sauce.
Crisp Central European confections of Swiss meringue shaped into crescents, coated in ground almonds, oven-dried until white and firm.
A sophisticated, flourless chestnut sponge cake filled with a delicate whipped chestnut butter cream. A true 1920s classic.