To stack the cakes, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the ...

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For the dessert, the batter is piped into three cake layers, rather than into long, slender ladyfinger shapes. The recipe calls for two types of white chocolate. The first, used in the mousse ...

Meanwhile, prepare the chocolate shards. Cut out a 28x33cm/11x13in piece of baking parchment and place it on a baking sheet. Melt the chocolate either in a bowl sitting on top of a pan of ...