Sometimes I curse myself for my own ignorance. When I read about the DB's October challenge, I had never heard of a Bostini Cream Pie before... and glancing (at irritably quick speed) through the recipe I couldn't really picture this dessert at all. Mary was raving about it and I had no reason to doubt her tastebuds, but I did. For a whole month. It was a combination of my own ignorance, the fact that I wasn't sure what the whole dessert should look like and the fact that the sponge recipe contained oil (!) and orange juice (!!!!). Cup measures don't come natural to me after years and years of baking and living in an "imperial" country, and I am still not instantly converting cups to metric. Plus oil in baking is unheard of where I grew up so I heard alarmbells ringing all over the shop. I just didn't warm to the recipe at all. Which is why I kept pushing it out. Until the very last moment.
With a big weekend behind me, it was only this morning that I (still somewhat reluctantly) trod down to the kitchen, rolled my sleeves up and got my hands dirty. Minute by minute my mood changed as I realised there was barely 20 grams of oil, the grated orange zest gave off a beautifully fresh smell and the vanilla custard thickened nicely... already, I thought that the recipe "wasn't that bad after all" - but when I slid the first spoon into my mouth and tasted that slightly warm custard with the incredibly soft, fluffy and moist sponge on top, complemented with some smooth and creamy chocolate sauce on top, I was in heaven. It must have been in that very moment that the skies opened up and after a week of miserable rain sent down all the sunshine they had stored up for all that time. Beautiful. Spoon-lickingly good.
Using one of the few wild cards this month's host gave us, I halved the recipe. I am also giving you metric measures, but the instructions are as per Mary's original challenge. And, always looking for new finger-food ideas, I tried my luck at presenting this (as I now know) amazing dessert on individual spoons, rather than in a bowl. The sponge is hard to cut neatly, but then who needs neat when the taste is gorgeous.
I curse my ignorance. For had I trusted Mary like a usually do, I would have had a chance to eat this dessert every day since the 1st of October. But tomorrow, I'll have to move on to other (no doubt amazing) things. For once, I intend to complete my challenge at the first opportunity that presents itself. Just so I don't miss out on any finger-lickingly good moments of dessert heaven again.