The Salted Caramel and milk chocolate ganache is unbelievably silky, tasty, shiny, and easier to make

These Vegan Strawberry Meringues are so simple to make and the perfect component for your vegan plated dessert.

Orange and Semolina sponge is quick and easy to make using a siphon and microwave, and can be used as a delicious textural component for many desserts, whether it be plated, Verrines or entremets!

Pistachio Namelaka is versatile and delicious and it’s the perfect component for any plated dessert!

If you like the classic, you'll love this Nutella Namelaka.

Frozen yogurt is one of my favourite ice cream. It's light, refreshing, and has a lovely tanginess that isn't too overwhelming.

Semifreddo (in Italian means 'half-cold' or ‘half-frozen'), is a frozen dessert, texture-wise, it is similar between ice cream and mousse.

Mirror glaze is an eye catching technique to decorate mousse cakes, entremets, and pastries. Deeply rooted in French tradition of haute pastry, this simple and easy technique will give your pastries a professional polish.

Let me show you how to create a cereal milk bavarois, cookie dough ganache, and cocoa biscuit covered with a super shiny mirror glaze!

This “Naughty coal” is made from a Choux pastry with a black sesame craquelin, filled with a gingerbread mousse and a rhum caramelised banana centre!

Flour, eggs, butter and water are all you need to make it.

A pastry with a light and crisp outer shell, and a delicious, soft, creamy, custard-like inside.

Mille-feuille is French and means something like “thousand leaves”, referring to the many layers of the puff pastry. There are no really a thousand layers, but we are getting close !

Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. You might also know it by its French name: pâte feuilletée

Pâte sablée is a classic French shortcrust pastry dough that once baked, becomes the base for pretty much any tart you can imagine.

How easy is it to make sweet shortcrust pastry?
Shortcrust pastry is not hard to make, but you have to be very careful not to overwork the pastry dough too much!

This dessert is a reinterpretation of the classic carrot cake. If you love carrot cake, you should give this version a go!

Today’s recipe is a Raspberry inspiration cremeux. Aromatic, fresh, rich and super creamy with just the right hint of sharp raspberry to excite the palate! 


The combination of white chocolate and lotus biscoff is always such a hit and so addictive!

For those who love Azuki, red bean paste, this is the ultimate Japanese ice cream, the result is a creamy, sweet, and slightly ..

Who can resist Strawberry Season? I definitely can’t, so put together two recipes in one! (Why not?!) A strawberry crumble and a Semifreddo!