Dearest readers, do not be stunned by the length of this dessert’s name. This mouthful is “definitely in the top ten, maybe even the top five” best desserts I have ever made for this column, Laura McCulloch ’16 said. This dessert s a first for the column in many ways, at least in comparison to the other desserts I have made this summer. It is one of the first I have made that does not feature ice cream — a sad but true fact — and it is also the first dessert I have ever made that utilizes the raspberry preserves spread. It’s very light on the stomach, which is a bit of a departure from past creations. Hopefully my next “bar” will not require silverware, but my friends and I were happy with the results!
There is not much of an inspiration story this week: I finished my meal in FoCo after a swim practice (as usual) when I realized that I had yet to think of something fun to make for my column this week. So I pulled out my cell phone and flipped through some screenshots of photos from Instagram and the web, hoping to find some sort… Read more »