AFTER A YEAR OF GOING SILENT...HERE'S MY FLUFFY, CREAMY, FRUITY COMEBACK...

Wow it has been almost a year since I haven't posted anything on here! What a long silence...but let me explain because a LOT has happened in between. First of all, I've made a big move...to the other side of the pond- or should I say- the Atlantic ocean! Yes, I've left Paris and am now living in the U.S on the East Coast, minutes from amazing New York City. With that said, let me wish my fellow Americans a belated happy Fourth of July!

The fireworks last night were magical to watch, and I'm lucky enough to live seconds away from the Hudson river, so had the night to enjoy bursts of colourful and animated sparks in full glory. Having now been here for almost a full year, I get the impression that there's almost always a reason to celebrate something in this city with fireworks or a parade. It's entertaining indeed!

So yes, this big move pretty much explains my silence... settling in, getting all the paperwork done, adjusting to a new culture, fast paced lifestyle, eating my way through NYC and discovering everything else this amazing city has to offer, and in between travelling to new places (Mexico City, Sao Paulo) and more familiar places (Paris, Nice & Montreal)...but most importantly, trying to adjust to a new oven, stove, measuring things in cups and setting my oven to fahrenheit temperatures was alone a daunting adventure...so you get the picture, I've been busy!

Oh, and how can I forget! I've also had some of my recipes published in a lovely cook book, alongside other talented bloggers, appropriately entitled "Foodies of the World", you can click here to check it out! Hurrah for me, yay!

So it was just a matter of time (a long time I admit) to get back on Swirl & Scramble...and looks like the time has come.

To mark this return, what better then a delicious recipe that is not only easy peasy to make, but adds a sweet note to these wonderful summer days... mini-angel cakes drizzled with a lemon-honey syrup (feel free to add champagne if you're feeling naughty), topped off with a rich mascarpone based frosting and slices of ripe apricots and crushed pistachios... how does that sound?

Here's my advice: use your favourite, trusted, tried and proven angel cake recipe. Make it big, make them bite size small. Cut some lemons in half, squeeze them with your hands in a deep pan, add lots of honey and boil until transformed into a luscious rich syrup. Poke your angel cakes with a fork, drizzle with the lemon & honey syrup...and drizzle some more!

Mix some mascarpone, cream cheese, sugar and honey in a bowl. Don't feel guilty if you're not being precise, it's okay to eyeball measurements sometimes! Test the sweetness and consistency along the way...sometimes it's nice to be spontaneous. For a posh twist, sprinkle some edible gold dust for a glistening frosting.

Top off the angel cakes with a generous layer of the mascarpone frosting, add juicy wedges of ripe apricots and finish off with crushed pistachios...

And for the final step... bite in for goodness sake! Indulge, sit under the sun, and eat every bite of this fluffy creamy fruity treat. Enjoy, and don't feel the least bit guilty!

Happy to be back...and I promise to share more kitchen adventures soon!

x

Marianna