Doces do Ofício

Recipes featured are three cakes that stay perfect for days and don't dry out. Each cake has a trick and a special element. For a super fluffy hazelnut cake there is a slightly salty, creamy caramel topping. For the traditional yoghurt cake: poppy seeds and exotic lime syrup. And there's nothing like adding fresh red fruits and a crunchy almond crumble to some simple muffins!

Once upon a time there was French, Swiss and Italian meringue. Yes, three types of meringue. The French is made of raw egg whites and sugar, here we will make farófias in vanilla sauce with it. The Swiss meringue is initially cooked in a bain-marie, and it will be the star of a crunchy red fruit Pavlova. The Italian meringue has sugar syrup, which is ideal for our lemon and lime pie.

Opposites balance out, at least in the universe of flavors. That's why coffee tastes so good with sweets. Belgian chocolate truffles: dense, consistent and coated with a light layer of cocoa powder. Passion fruit marshmallows, wrapped in coconut, that melt in your mouth. Or chocolate lollipops, built with moist cake and a crunchy hazelnut praline.

Desserts don't always have to be dense and complex. They can be light and fresh, based on fruit and with different textures. There's tangerine gelatin, served with fruit salad and mint slush. Or sweet tomato and raspberry gazpacho with yoghurt croutons. Or lemon and blueberry cake, generously accompanied by mousse with the same protagonists.