Electric Mixer

For perfectly smooth slices, cut the layered cake with a hot serrated knife. The cake can be wrapped well in plastic wrap and stored in the freezer for up to 3 weeks.

This easy sherbet has the rich, creamy texture of ice cream; it’s best eaten within a day or two of being made. An ice-cream maker is unnecessary, but if you prefer to use one, just follow the manufacturer’s instructions.

Profiteroles, like éclairs, are made from pâte à choux, a delicate, airy pastry that is surprisingly easy to make.

Use the highest-quality chocolate you can find.

Each of this bombe’s layers must freeze solid before the next is added. Don’t rush the freezing time, or the layers will run together.

Serve this sherbet with Almond Meringue Wafers (recipe follows).