This recipe is divided into several steps: making the sugar dough as the pastry crust, then the lemon curd, and lastly the meringue.

Honey Miodownik Cake

Meet the miodowik. Vastly popular in Russia and Poland, the cake is traditionally a delight of honey and nuts, stacked in layers and finished with a nutty crunch up-top. Because its main ingredients is honey, less additional sweeteners are required.

Easy & moist gluten free banana bread with walnuts and warming chai spice.

Durian Millefeuile

Chocolate Sunrise

Durian Pancakes

A wholesome stack-up of these delicious pancakes can never go wrong at breakfast, or at any other time of the day when the hunger pangs are high. Serve topped with any type of fruit-based sauce to suit your tastebuds.

Blueberry Panna Cotta

Fruity Charlotte

Sweet Kewpie Danish

Italian Pizza

Revised Tiramisu

Centuries of delightful ‘dolci’ have seen debates surrounding the origins of the revered tiramisu. While some records suggest that it was first conceptualised in the region of Veneto, others have stipulated that its birthplace might have been the city of Sienna. Such disputes matter little in the modern day dessert scene, however. Tiramisu, in literal terms, bears the meaning 'pick-me-up', which translates, figuratively, to sensations of bliss and joy that arise upon the tasting of its delectable flavours. It is a perfect blend of flavours, that has, through age and time, been refined and further refined, and today, sits pretty as one of the world's favourite desserts. This recipe has been improvised with the French sabayon technique and the addition of gelatine to allow this dessert to hold its shape for better presentation.

Chocolate Tarts

These simple chocolate tarts with pâte sucrée dough are so easy to whip up and are a great finish to any meal. Skip the glazing step if you prefer a fresh rustic look on your tarts instead of a shiny luxuriousness.

Praline Mousse

If you do not have fleximold cavities available to shape the dessert, the mousse can be piped atop the biscuit base. It is important to use very cold liquid for a better result and greater stability of the mousse.

Strawberry Bretone

Breton shortbreads can be eaten as simple biscuits, but in recent years French pastry chefs have taken to using them as the foundation for fruit tartlets. Use the best salted butter you can find for a rich taste and crumbly, sandy texture.

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