Chef Sarah Chisholm has tips on summer sweets

Posted at 7:58 AM, Jul 06, 2017
and last updated 2017-07-06 15:31:57-04

Phoenix Public Market Café is the largest gourmet bakery in downtown Phoenix and offers wholesale pastries to local coffee shops and restaurants

Executive pastry chef Sarah Chisholm is a former professional ballet dancer, who focuses on creating Old World-inspired pastries made with unique ingredients.

Here are the recipes from the show:

Sarah's Summer Trifle
Pound Cake
3 Tbsp milk
3 eggs
1 tsp vanilla
1.5 cups cake flour
¾ cup sugar
1 tsp baking powder
Pinch of salt
Stick and a half of butter (softened)

1. In mixer, combine dry ingredients, butter, and half of milk
2. Whisk eggs, remaining milk, and vanilla and add to batter in two parts
3. Put into cake pan and bake at 350 degrees until toothpick inserted comes out clean

Strawberry Sauce
2 cups strawberries
Juice of 1 lemon
1 tsp vanilla paste
Pinch of salt

Procedure: Combine all ingredients in blender until smooth
Trifle Assembly
1. Layer bottom of trifle glass with pound cake slices
2. Pour strawberry sauce on top
3. Place strawberries sliced half wise around the bowl and cover with whipped cream
4. Repeat layers until trifle glass is full

Pavlova with Seasonal Fruit
6 egg whites
1.5 cups of sugar

1. Preheat oven to 200 degrees
2. Heat egg whites and sugar over a double boiler until sugar has dissolved
3. Transfer to mixer and whip until white, glossy, and no longer warm
4. Spoon onto a sheet tray
5. Turn off oven and leave meringues inside overnight

1. Spoon whipped cream on top of meringues and top with seasonal fruit
2. Finish with a drizzle of caramel sauce and powdered sugar

Phoenix Public Market Cafe
14 E. Pierce Street, Phoenix, AZ 85004