use real butter

To continue with yesterday’s theme of Birthday Boy’s Wishes, I made an Italian Cassata per Jeremy’s request this afternoon once the Subaru and I were both done being poked and prodded. This is the traditional cassata with a twist by way of Marcel Desaulnier’s Death by Chocolate. I have a version of this great recipe book that was signed by Monsieur Desaulnier himself because he is one of the chefs/owners of The Trellis restaurant in Colonial Williamsburg (my old stomping grounds). He is a terrific chef – I even emailed him about doubling recipes from his book for making large sheet spongecakes to serve 40+. His advice worked perfectly. I should note, I don’t use his pastry cream recipe though – I prefer Rose Levy Beranbaum’s Pastry Cream recipe from The Pie and Pastry Bible (or was it The Cake Bible?) – either way, her books are an endless reference for bakers…

**Jump for more butter**