Savarin with raspberries

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

This was one of the most popular puddings served at L’Escargot when I was chef there in 1982. The date is indicative, it’s a long time ago, and this style of pâtisserie has gone rather out of fashion, which is a huge shame because it is easy and fun to make and exceptionally delicious. The base recipe is stolen from Cuisine Gourmande by