Learn how to create three refined, modern desserts built around light textures; foams, meringues, mousses, and sponge all made without eggs, and without compromising on flavour, structure, or finish. In this course you will learn how to use Potato Protein 300 CW.
This course focuses on understanding how aerated systems work in modern pastry, and how to use them intentionally to build desserts that cut cleanly, hold their shape, and feel polished and professional. You’ll work through three complete desserts that balance familiarity with modern technique, designed for the cooler months as we transition into spring.
Each recipe is broken down step by step, with a strong emphasis on why each component works, not just how to assemble it. Whether you’re developing desserts for your business or refining your skills at home, you’ll finish the course feeling confident working with foams and meringues across different formats: baked, frozen, piped, layered, and plated.
In this course, you’ll learn how to:
- Create stable foams, meringues, and mousses without eggs
- Understand when to use aerated systems versus gelled or fat-set structures
- Build layered desserts that slice cleanly and hold their shape
- Balance sweetness, bitterness, fat, and acidity for modern, grown-up flavour
- Confidently adapt classic desserts for cooler seasons without losing familiarity
We’ll explore three modern desserts:
CAFÉ NOISETTE MOUSSE CAKE
Chocolate · Hazelnut · Coffee
A refined, approachable entremet inspired by classic European pâtisserie. This elegant finger cake combines a crisp chocolate base, a light hazelnut sponge brushed with coffee syrup, and a dense chocolate-hazelnut mousse designed specifically for clean slicing. Finished with a glossy cocoa mirror glaze, this dessert demonstrates how foams, starch, and fat systems can work together to create structure and stability in layered cakes without eggs.
THE BLEEDING HEART
A dramatic, shareable dessert built from familiar components and assembled using modern techniques. A crisp biscuit base supports a sharp raspberry liquid centre, encased in silky vanilla pastry cream and finished with a soft, marshmallow-style meringue. Sprayed with red cocoa butter for a velvet finish, this frozen dessert teaches you how to balance tart, sweet, creamy, and airy textures, and how freezing can improve both assembly and final presentation.
WINTER BANOFFEE PAVLOVA
A cool-weather take on a beloved classic. This dessert features a nut-enriched meringue with a crisp shell and marshmallow-soft centre, layered with banana caramel and lifted with a subtle passionfruit and rum accent. Served with warm banana and ice cream, it explores how meringues behave when baked, how fat and sugar influence foam stability, and how temperature contrast can elevate a familiar dessert into something more refined.
By the end of the course, you’ll understand:
- How foams and meringues behave across baked, frozen, and piped applications
- Why different structural systems are used for sponge, mousse, and meringue
- How to make informed decisions when building modern desserts, not just follow recipes
You’ll walk away with three elegant desserts that feel modern yet familiar, and a deeper understanding of how to work with light textures confidently and intentionally. These are techniques and recipes designed to elevate your baking, whether you’re cooking for clients, guests, or simply for the pleasure of mastering pastry at home.
