Archive for the ‘Dessert’ Category

This mousse is so very rich and so very good. I tagged this one to make about a week ago and just got round to it on the weekend to take to a family BBQ. It is a truly sinful dessert and totally indulgent, but worth every bite. My whole family thought it was very yummy although all said it is not something you could eat to much of as it is very rich. I am the first person to make and review this recipe but did not change a thing. I have never made mousse before so followed the instructions to the tee which were very easy to follow in fact the whole recipe was easy peasy to make. To view the original recipe please click here. Tisme the chef of this one has some great recipes ans I have tried several, so I would definitely check out more of hers, if you go look at this one.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


125g Cream cheese, softened
1/2 Cup caster sugar
1 Cup cream
2 Eggs, separated
1 Teaspoon gelatine dissolved in 1/4 cup boiling water
200g Dark chocolate, melted
100g Toblerone chocolate, chopped finely
1/2 Tablespoon brandy
Chocolate, and cream for decoration


1. Beat cream cheese, sugar and cream until smooth.

2. Add egg yolks, gelatine mixture and melted chocolate, mix until all ingredients are well combined.

3. Beat egg whites to soft peaks and gently fold into chocolate mixture with Toblerone, add brandy.

4. Pour into small dishes and chill for 4 hours.

Decorate with extra chocolate and cream if desired.

All photos taken by me unless otherwise stated.


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This is the easiest chocolate cake I have ever made I am not the craziest about baking as it is something I have never really enjoyed doing but this was fantastic. I did ice mine with frosting and I then sprinkled coconut flakes over instead of icing sugar. I have saved this one, as my family loved it and I do not mind making this regularly because it is not time consuming at all. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here


1 1/2 Cups unsifted flour
1 Cup granulated sugar
1/3 Cup unsweetened cocoa powder
1 Teaspoon bicarbonate of soda
1/2 Teaspoon salt
1 Teaspoon vanilla essence
1 Tablespoon cider vinegar
1/2 Cup sunflower oil
1 Cup water
1 Tablespoon icing sugar (I didn’t bother with this as I iced mine with chocolate frosting)


1. Preheat the oven to 190 C / 375°F.

2. Grease and flour a 20 cm cake tin.

3. Combine the flour, sugar, cocoa powder, bicarbonate of soda and salt.

4. Make a well in the centre of the mixture, and add the vanilla essence, vinegar and oil, then gradually stir in the water.

5. Continue stirring until thoroughly blended, but do not over-mix.

6. Pour all of the batter into the cake tin, and bake, uncovered, for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake, comes out clean.

7. Do not over bake, the secret to this cake is its moistness.

8. Cool in the in on a wire rack for 10 minutes, then transfer the cake from the tin to the rack, to cool completely.

I iced mine with frosting and sprinkled coconut over the top.

All photos taken by me unless otherwise stated.

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I love tiramisu as does my family but it is soooo fattening, the whole through the lips on the hips kinda dessert. As you know I am in another recipe swap this month and I found this recipe from one of my groups selection so I thought I would try it. It was excellent the flavour was awesome and we gobbled it right up, I have to say I still prefer my more traditional version of this dessert but for a low fat version this has to be my favourite. I am the first to review this recipe so there are no other photos or reviews for it but if you would like to see the original version please click here. Please note that I did not alter this recipe at all except for adding some raspberries as was suggested at the bottom of the recipe, as I have a raspberry bush in my back yard and had a lot that needed using up.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


2 Cups brewed coffee
3-4 Tablespoons Frangelico
2 Egg whites
1 Cup custard (low fat or no fat)
350g Low-fat ricotta cheese
1/4 Cup icing sugar
250g Sponge cake fingers
1 Tablespoon cocoa powder


1. Combine coffee and liqueur in dish; COOL.

2. Beat egg-whites until soft peaks.

3. In separate bowl, Beat custard, ricotta, icing sugar until smooth.

4. Fold in egg-whites.

5. Dip sponge fingers into coffee mix one at a time and place in 6 cm x 18 cm square dish; I used Pyrex.

6. Spread half the mixture on top of biscuits and place another layer of sponge fingers on top;.

7. Refrigerate for minimum of 6 hours or overnight.

8. Sprinkle sifted cocoa on top before serving.

9. NOTE: Strong brewed coffee is suggested.

10. NOTE: Can use Marsala liqueur or Kahlua or no liqueur at all.

11. NOTE: Can add 200g strawberries or raspberries to custard mixture.

All photos taken by me unless otherwise stated.

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This is another zarr members recipe not one that I have to make for my recipe swap but one that I had saved a month ago to try. I made a special three course meal the other night for myself and hubby. It was so good made coconut prawns with a coriander mayonnaise, followed by a main of blue marlin with a tomato chili butter and this is what I made for a dessert. I will be posting my recipes for the other two over the next couple of days. I have just been extremely busy lately and I have not had the time to go through and save a photo for the other two recipe whereas I have this one. If you would like to view the original recipe or see other recipes by this chef please click here. This was one of the best creme brulee’s I have ever had I did wonder how the lemon would work out, it was gorgeous. It was easy to make and whilst so sinful with all the cream was well worth every pound gaining bite.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


2 Lemon
1 1/3 Cups heavy whipping cream
1 cinnamon stick (broken in half)
4 Large egg yolk
1/3 Cup sugar, plus
1 Tablespoon sugar
1 Pinch salt
1/4 Teaspoon ground cinnamon


1. Preheat oven to 325. From lemons, remove 6 strips peel (3″by 1″ each)and squeeze 3 tablespoons juice.

2. In 1-quart saucepan, heat cream, cinnamon stick, and lemon peel over med.-high heat just until simmering. Remove saucepan from heat;cover and let stand 15 minutes.(Cream will develop a thin skin on top;whisk in when mixing into egg yolks.) Remove cinnamon stick and lemon peel;discard.

3. In large bowl, with whisk or fork, beat egg yolks, 1/3 cup sugar, and salt until blended.Whisk for one minute(you don’t want it to be grainy from the sugar, it should be smooth)Beat in warm cream mixture and lemon juice. Pour custard in six 3-oz. broiler safe ramekins or custard cups.

4. Place ramekins in 13″by9″ baking pan,carefully pour boiling water into baking pan to come halfway up sides of ramekins. Bake 35 to 40 minutes or just until set (mixture will still be slightly soft in center). Remove ramekins from baking pan; cover and refrigerate at least 2 hours or until well chilled.

5. Up to 4 hours before serving, preheat broiler. In small bowl, combine cinnamon and remaining 1 tablespoon sugar. Sprinkle tops of chilled custards with sugar mixture.

6. Place ramekins on cookie sheet. Place cookie sheet with ramekins in broiler at closest position to source of heat and broil 1 to 2 minutes until sugar melts and browns slightly. Serve immediately or refrigerate up to 4 hours. If not served within 4 hours, sugar topping will lose its crispness.

All photos taken by me unless otherwise stated.

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Key Largo Key Lime Pie

This is my final recipe I made for the swap on Recipezaar, it was very good. I did make with a little more cream cheese than stated as I wanted to just decorate the top with the whipped cream not spread it across the top. I did keep the rest of the ingredient amounts the same, we all thought it was delicious.



1/2 Cup unsalted butter
1 1/2 Cups graham cracker crumbs


8 Ounces cream cheese, softened to room temperature
1(14ounce)can sweetened condensed milk
1/2 Cup key lime juice
1/2 Teaspoon vanilla


1 Cup heavy whipping cream
1 Tablespoon sugar
1 Teaspoon vanilla


1. To make crust, preheat oven to 350 degrees. Melt butter and cool slightly. In medium bowl, combine butter and crumbs. With your fingers, press crust into a 9-inch pie plate. Bake 5 minutes. Set on rack to cool.

2. To make filling, beat cream cheese in bowl of electric mixer until very creamy. Slowly add condensed milk in a steady stream, beating until well-incorporated and scraping sides of bowl several times. Add lime juice and vanilla, mixing well. Pour mixture into pie shell. Cover with plastic wrap and refrigerate at least 5 hours.

3. Just before serving, whip cream with sugar and vanilla until stiff peaks form. Spread whipped cream over filling. Let pie sit for 30 minutes at room temperature before serving. Pie can be kept in refrigerator for up to 3 days.

All Photos taken by me unless otherwise stated.

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I made this last week, it again came from a zaar member and we all loved it. It was first time for me doing a no bake cheesecake as all my recipes require baking. It tasted awesome and was lighter than my baked cheesecake recipes, but I think I will say I still much prefer baked cheesecake it is much denser in texture which I love. But the whole family even my sister who came over and tried some thought it had a really good flavour. If you would like to read all the reviews on this recipe please click here.I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.


1x250g Packet honey snap biscuits
90g Butter
3 Teaspoons gelatin
1/4 Cup water
375g Cream cheese
1/2 Cup caster sugar
1 Teaspoon vanilla essence
300 ml Thickened cream
2 Violet crumble chocolate candy bars (Chocolate covered honeycomb bars)


Melt Butter, add biscuit crumbs, mix well.

2. Press mixture into a base of 22cm spring form tin.

3. Refrigerate while making filling.

4. Place water in a small bowl, sprinkle with gelatin, heat on medium in microwave for 30-40 seconds,DO NOT BOIL.

5. Place cream cheese in a mixing bowl, add sugar and vanilla essence, beat until smooth with electric mixer.

6. Beat cream in a separate bowl until soft peaks form.

7. Stir gelatin mixture into cream cheese mixture, add cream and crushed honeycomb bars mix well,pour into crust.

8. Refrigerate until set.

All photos taken by me unless otherwise stated.

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I am in a recipe swap at the moment on recipezaar where you get put into groups and make and review recipes by the people in your group, so there will be a few recipe postings by zaar members over the next few days. I cooked up a storm over the weekend trying and reviewing new recipes they were really good.Today I am going to post one I was really proud of, I have always had a fear when ever I see souffle in the title so I did debate whether or not to try it in case it was a disaster, but it was not only delicious but it was a complete triumph. If you want to see other recipes by this chef click here.


2 Egg yolks
1/2 Cup passion fruit pulp (approx. 6 passionfruit)
2 Tablespoons lemon juice
120g Icing sugar
6 Egg whites
Caster sugar
Extra icing sugar


125g Frozen raspberries (I used fresh, pureed them and then pushed the puree through a sieve to remove seeds.)
300ml Thickened cream
1 Tablespoon sugar
1 Tablespoon Grand Marnier


1. Place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined.

2. Beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form.

3. Gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites.

4. Lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with caster sugar; shake away excess.

5. Spoon souffle mixture into dishes, bake at 220°C for 10 to 12 minutes.

6. Dust tops with sifted icing sugar immediately.

7. Serve with Raspberry Cream.

8. Raspberry cream: Thaw raspberries, push through sieve to remove seeds. Whip cream until soft peaks form, beat in sugar; fold in the raspberry puree and Grand Marnier.

All photo’s taken by me unless otherwise stated.

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