Give your dessert a clever name – and tell us about your recipe.
Almond Honey Marjolaine. I used a recipe by Helen S. Fletcher. It is a very traditional Marjolaine recipe. I coated the sides with sliced almonds and the top is covered in almond praline. I drizzled the top with a little honey.
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
I found this recipe very challenging. I had never made praline powder before or ganache with sour cream in it.
How did you add a Wisconsin twist to your flavors or decoration?
I used honey made in Augusta, Wisconsin in the filling of the Marjolaine.
How did you do?
It’s not pretty, but it’s edible.