This cheesecake features in my book Love & the Goddess. My personal recipe; It is a real luxury with lashings of Bailey’s cream liqueur, mixed with cream cheese and crème anglaise. It is made upside down (with base added afterwards).…continue reading
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Mince pies are handy to make and freeze in advance of Christmas. They freeze for up to 6 months and are quick to thaw given their size.
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A fabulous dessert that is not overly sweet if you chose to omit the toffee sauce. Since they’re high in protein from eggs and walnuts, you have the perfect excuse to indulge yourself. Go on … you deserve it. Also delicious and simple to make: – slice like a dream and look so professional, providing a blonde alternative to chocolate brownies. What’s not to like?
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Tiramisu was supposedly developed by Sienese pastry chefs in the late 1600s to honor Grand Duke Cosimo III De’Medici, who was known for his sweet tooth. It was initially called Zuppa del Duca, or Duke’s Pudding. It was a terrific success, especially among courtesans, who found it both stimulating and aphrodisiac!
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Over the years, I’ve offered to buy the most fabulous birthday/Easter cakes for my kids in order to avoid making this cake…all to no avail. Even my youngest would not settle for the most fabulously decorated confection from a bakery. There was no contest when it came to chocolate cake.
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With a fresh zingy taste, don’t tell your friends it contains packet jelly. Once they taste it, they won’t care. Filled with fresh fruit salad it is high in vitamin C, along with being rich in calcium and protein.
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For a taste of the East, try this delicious recipe and feel the nourishing benefits as you savour each mouthful of its smooth creamy texture.
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A beautiful dessert for all occasions, topped with fruit
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How nice to have time to chat over a cup of tea with a good friend and not spend time worrying about calories. It is after all just one little cake!
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When I first visited France as a teenager, I was gob smacked by the range of confectionery on sale in French patisseries. The fruit tarts were and have remained my favourites.
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This is a cheesecake version of the Peruvian Suspiro de Limeña, a delicious cake with a flavour of caramel. Combined with the ginger nut biscuit base it is totally irresistible.
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