Soft pavlova with Grand Marnier, mascarpone and berry compote

Serves: 8 | Preparation Time: 60 min


  • 1 x 250g ctn mascarpone
  • 1/2 cup (125ml) double cream
  • 1 1/2 tbs icing sugar mixture
  • 1 tbs Grand Marnier liqueur
  • 7 eggwhites
  • 1 3/4 cups (375g) caster sugar
  • 2 tsp cornflour
  • 2 tsp white vinegar
  • Icing sugar mixture, extra, to dust

Berry Compote

  • 1/3 cup (75g) caster sugar
  • 1/3 cup (80ml) water
  • 1 x 500g packet frozen raspberries, thawed
  • 2 x 250g punnets strawberries, hulled, thinly sliced
  • 1 x 150g punnet blueberries
  • 1 x 150g punnet raspberries


Combine the mascarpone, cream, icing sugar and Grand Marnier in a small bowl. Cover with plastic wrap and place in the fridge to firm slightly.

Preheat oven to 160°C. Grease and line the base of a 24 x 30cm Swiss roll pan with baking paper. Use an electric mixer to beat the egg-whites in a medium bowl until soft peaks form. Gradually add the caster sugar while continuously whisking.
Continue whisking until thick and glossy and sugar dissolves. Add cornflour and vinegar and use a metal spoon to gently fold until just combined. Spread mixture into prepared pan.
Bake for 20 minutes or until just firm. Remove from oven and set aside for 3 minutes to stand. Lay a clean tea towel on a clean work surface.
Top with a large sheet of baking paper and dust with extra icing sugar. Turn pavlova out onto baking paper and set aside for 10 minutes to cool.
Spread mascarpone mixture along the long side of meringue closest to you. Carefully roll pavlova, using the paper and tea towel as a guide, to enclose filling.
Keep pavlova wrapped in baking paper and tea towel.
Transfer pavlova roll to a tray and place in the fridge for 3 hours or overnight to set.
To make the berry compote, combine the sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves.
Simmer for 2 minutes or until thickened slightly. Place the syrup, raspberries and their juices in the bowl of a food processor and process until smooth.
Strain though a sieve into a medium bowl. Place in an airtight container and refrigerate to chill.
Transfer pavlova roll onto a serving platter. Remove paper and tea towel.
Top pavlova roll with strawberries, blueberries and raspberries. Drizzle with half the raspberry coulis. Cut into slices to serve with remaining raspberry coulis.


Rhubarb & custard tart

Serves: 4-6 | Preparation Time: 30 min


For the custard:
(If you know your stuff I'd make a creme pat as a preference) 

  • 397g Carnation light condensed milk
  • 100ml Carnation light evaporated milk
  • 5ml vanilla essence
  • 2 tbsp cornflour
  • 2 eggs
  • 2 yolks

For the rhubarb:

  • 300g rhubarb
  • 50g caster sugar
  • 50ml water
  • 200g rolled sweet pastry


Line a rectangular pastry case with sweet pastry and blind bake until golden.

To make the custard place the evaporated milk and cornflour in a saucepan and slowly bring to the boil stirring constantly. Meanwhile mix the eggs, egg yolks, vanilla and condensed milk together in a glass bowl. Put over a pan of boiling water and heat whilst stirring until thickened.

Pour into the cooked pastry case.

Cut the rhubarb into equal lengths, to fit the pastry case. Pour the sugar and water into a pan and heat until the sugar has dissolved. Place the rhubarb into the heated sugar and allow to cook for 1 minute then turn gently for another minute.

Place the rhubarb gently on top of the custard along the length of the pastry case. Brush with the sugar syrup  to glaze. Refrigerate until chilled.

Apricot, Banana & Apple Crumble

Serves: 4 | Preparation Time: 15 min


  • 4 apples, peeled and cored and diced
  • 3 small bananas, thickly sliced
  • 150g dried apricots, halved (or 2-3 fresh)
  • 200ml orange juice or apple juice
  • 1 tsp ground cinnamon
  • 1 inch piece of ginger, peeled and finely chopped
  • 2 tbsp runny honey
  • 1/3 lemon, juice only
  • Boiling water
  • For the crumble:
  • 1.5 cups of oats
  • 1 cup flour
  • 1 cup ground almonds
  • 1 cup unsweetened dessicated coconut
  • ¾ cups butter, softened
  • ½ cups demerara sugar


Place the all the filling ingredients into a large pan on a medium-high heat and stew for 30 mins, stirring and adding water as required

Spread over an ovenproof dish about 3 inches thick. over in clingfilm and refrigerate for at least 2 hours

For the cumble, mix together all of the ingredients except the sugar with your fingertips, rubbing it all together until it forms a crumb consistency. It takes about 5 mins to achieve this

When ready, pre-heat oven to 180°C and scatter the crumble mix over the fruit. (You will not need it all, so place it in the freezer for another time of mix with honey and toast tom make really tasty grenola!)

Place in oven and cook for about 20-30 mins until crunchy and golden on top. Serve with plenty of hot custard! (creme anglais for the French!)

Coconut & Mango Sticky Rice

Serves: 4 | Preparation Time: 45 min


  • 1 cup Thai Sweet Rice (also called "sticky rice", available at Asian food stores)
  • 1 3/4 cups water
  • 1-2 ripe mangos, cut into bite-size pieces
  • 1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup)
  • 1 can good-quality coconut milk
  • 1/4 tsp. + pinch of salt
  • 2 tsp. coconut flavoring
  • 1 tsp. vanilla
  • 2 tsp. cornstarch or arrowroot powder dissolved in water


Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.

The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.

Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low.

Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.

Warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).

Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.

Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.

There are 2 ways to serve this dessert:

Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)

For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart the larger lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce.


Ginger bread cake

Serves: 8 | Preparation Time: 35 min


  • 150g margarine
  • 3/4 cup brown sugar
  • 1/2 cup treacle
  • 1/2 cup honey
  • 2 eggs
  • 3/4 cup sour cream
  • 1 tsp grated fresh ginger
  • 1 tsp vanilla extract
  • 2 cups (300g) self-raising flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

Lemon Icing

  • 1 cup (150g) icing sugar, sifted
  • Juice of 1/2 lemon
  • 1/3 cup crystallised ginger chips


Preheat oven to 180°C. Line base of a large, 9cm-deep, 24 x 10cm loaf pan and lightly grease sides.
Beat margarine, sugar, treacle and honey with an electric mixer for 2 minutes. Add eggs one at a time, beating after each. Add sour cream, fresh ginger and vanilla.
Sift in flour and spices and fold to combine. Pour into pan and bake for 45 minutes. Remove and cool.
Mix icing sugar with enough lemon juice to make a soft icing. Drizzle over cake and garnish with ginger chips.