Monday, 30 May 2011

Tia Maria Tiramisu

  • 150g sponge fingers or savoiardi biscuits
  • 250g mascarpone cheese
  • 284ml double cream, lightly whipped
  • 175ml strong black coffee
  • 6 tbsp Tia Maria liqueur
  • 4 tbsp icing sugar, sifted
  • 1 tsp cocoa powder


Mix together the coffee and Tia Maria.

Place half of the sponge fingers or savoiardi biscuits in a base of serving dish or divide between 6 individual rameskin dishes and pour over half of the coffee mixture.

Mix together the mascarpone, cream and icing sugar and spread half over the biscuits.

Place the remaining sponge fingers or savoiardi biscuits on top and pour over the remaining coffee mixture.

Top with the remaining mascarpone mixture and smooth the surface.

Chill for at least 2-3 hours. Sieve the cocoa powder over the top before serving.

Sunday, 8 May 2011

Celebration cake

  • 180g unsalted butter
  • 150g castor sugar
  • 1 tsp vanilla essence
  • 3 large eggs
  • 180g self raising flour


  • 6 tbsp strawberry conserve or jam


  • 200g icing sugar
  • 100g butter, softened
  • 2 tsp vanilla essence
  • mix summer berries for decoration


Grease 2 x 7" sandwich tins, base lined with parchment.

Pre heated oven to 180c.

Beat butter, sugar and vanilla essence until light and fluffy. Gradually add in the eggs one at a time, beating well between each addition. Sift half the flour over the mixture and using a spatula, gently fold into the mixture. Sift over the remaining flour and fold in until just blended.

Divide the mixture between the tins, spread evenly. Gently smooth the surfaces with the back of a spoon. Baked in the centre of the preheated oven for 20-25 minutes or until well risen.

Remove and leave to cool before turning out on to a wire rack.

Place one half of the cake onto a serving plate and spread with the jam. Sandwich together with the other half.

Beat the icing sugar, butter and vanilla essence with a few drops of water to bring the mixture to a soft consistency. Spread onto the cake. Arrange the berries on top in a Union Jack shape if u like as I make this cake for the royal wedding recently

Millionaire shortbread

  • 250g shortbread, crushed
  • 55g melted butter
  • 150g butter
  • 150g dark brown soft sugar
  • 397g can Carnation Condensed Milk
  • 200g dark chocolate
  • 55g Nestle Milkybar


Combined the crushed biscuits and the melted butter, press into a parchment lined 20cm tin. Chill for 20 minutes.

Heat the sugar and the remaining butter into a non-stick pan gently, stirring, until melted together. Add Carnation condensed milk and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened slighlty.

Pour the delicious caramel over the base. Cool then chill for 30 minutes or until set.

Melt the chocolate in a separate bowl. Pour the dark chocolate over the caramel and biscuit base first and then add a spoonful of the melted Milkybar. Swirl together with a spoon for a marbled effect.

Chill until set. Remove from the pan and cut into squares.

Two-tone sago tapioca

Ingredients Bottom layer
  • 550g grated tapioca
  • 100ml thick coconut milk
  • 1 small egg
  • 3/4 tsp salt
  • 100g castor sugar
Top layer
  • 300g sago
  • 170g castor sugar
  • 3 screwpine leaves (pandan leaves)
  • 1-2 drop green colouring


Line a base of a 20cm tray with banana leaf. Lightly grease with oil.

Rinse sago and soak for at least 3 hours. Add 1-2 drop of green colouring. Drain and combine with sugar and set aside.

Combine grated tapioca, sugar, salt, egg and coconut milk to mix. Spread mixture onto the prepared baking tray. Steam for 40 minutes until set.

Pour sago mixture over the tapioca layer. Place pandan leaves over it and steam for 20 minutes. Remove the pandan leaves.

Remove the kuih from the steamer and leave aside to cool completely.

Cut the kuih into slices and serve.