Japanese cheesecakes have jiggled and wiggled their way to the top of our Instagram feeds. And when we haven't been watching those cushiony cakes do their thing, we've been mesmerized by Mille Crêpe – the delicate cakes made of paper-thin pancakes and layers of creamy fillings. But there's no need to book a one-way ticket to Tokyo to give these a try, you can order them now from Kova Patisserie on Deliveroo. We caught up with Chef Jon from Kova to get a crash course in Japanese patisserie and the most Instagrammable desserts around.
Japanese patisserie – a beginner's guide
Just like with classic French patisserie, if you walked past a window of dainty Japanese cakes and desserts you'd probably have your face pressed up against the glass for some time before finally making your mind up. As Jon explains, "Japanese patisseries are usually lighter in terms of flavour and texture." And of those delicate flavours, it's matcha and yuzu that are usually the most popular, according to Jon.
That jiggle – on to the cheesecake
This cheesecake's got moves, but how is it made and what's the secret to a good jiggle? As Jon describes, the Soufflé Cheesecake has to be fluffy and it must be fresh out of the oven to get its wiggle on. To achieve that cloud-like fluffiness, Jon uses egg white, cream cheese and sugar, but his top tips are temperature control and the folding technique, which is key to get lots of air into the mix when he's combining all the ingredients together. The end result is a lot lighter in texture and more moist than most baked cheesecakes, and if you want to try it at its best, Jon says to eat it cold, every time.
Mille Crêpe cakes – stackable pancake paradise
Jon got his first taste of these super delicate pancake and cream cakes in Tokyo. Since then, he's mastered the art of the Mille Crêpe and says that each picture-perfect cake takes serious attention to detail, perfectionism and lots of practice to assemble.
From start to finish, each Mille Crêpe takes 12 hours to make, but what an end result! "They are very light and you can feel the layers in your mouth." Jon explains. And if you've never tried them before, he recommends their chocolate Mille Crêpe as a good place to start.
You can order both the Mille Crêpe and the Soufflé Cheesecake by the slice or – because one slice is never enough, let's be honest – go for the full cakes. And while you're at it, if you're a first-timer to Japanese patisserie, Jon recommends the Matcha Tart and the Strawberry Shortcake. We'll take one of everything, please.