Gail's Lemon Fridge Cheesecake

Gail's Pavlova

Gail's Pavlova

Preheat oven to 140 C and line your baking tray with parchment paper.
Draw a round circle the size of a dinner plate on your parchment paper.
In a clean dry bowl whip 6 egg whites until soft peaks form.

Es’s Kahlua Custard Nests

Es’s Kahlua Custard Nests

TRH Es's Custard Nests

Flaky pastry nests
1 roll flaky pastry
1 egg with a dash of milk – egg wash

Roll out the dough and cut circles (or squares)
Paint with egg and then cut a second circle.  Punch out a circle to form a small ring and add on top of the circle.  I added two rings to produce an edge.

Bake at 350F for 10-15 minutes, or golden brown.

237ml carton whipping cream
250ml full cream evaporated milk + 25ml
40 ml custard powder
120 g butter, cut into chucks
425 ml castor sugar
50 ml Kahlua

Combine cream and milk in a big microwave glass container
Heat cream/milk in microwave for 2-3 minutes.
Add butter chucks and use a small hand whisk to mix, till all butter melted.
If required, return to microwave for 20-30 seconds, and whisk again till all smooth.
Mix custard powder to a paste with 25 ml additional evaporated milk
Combine all together and whisk till no lumps visible.
Add the sugar and whisk till well blended.
Return to the microwave and cook for 1 minute at a time, and whisk.
Repeat once or twice as needed, depending on the strength of your microwave.
I returned it once, mixed it and then a second time for ±45 seconds.
Whisk and once thick enough, add 50ml Kahlua and mix thoroughly.
Cover the surface of the custard with cling wrap to prevent a skin forming.
Set aside to cool.

Place all the custard in a piping bag with a large star nozzle, and pipe the custard on the cold nests.
Decorate with any fresh fruit and dust with icing sugar.
Now all you need to still do – ENJOY it with a cup of coffee and share it with your family and friends <3

Own creation, made it up
Prepared, tried and tested by:  Es Slabs


Gail’s Quick Pastry Tarts

Gail’s Quick Pastry Tarts

TRH Quick Pastry Tarts


Preheat oven to 180 C, grease a large baking tray with butter sprinkle with a little cornflour.
1 X 400 g Roll Puff Pastry. Thawed.
1/2 cup jam preserve (apricot, strawberry, marmalade or any preserve of choice )
1 X 410 g canned yellow cling peaches drained or you can use any fresh fruits like strawberries, blackberries or gooseberries
1 X egg separated for glazing – both lightly beaten
Icing sugar for dusting

Cut pastry into squares – 8 cm X 8 cm.
You need 2 squares for one pastry.
Bottom square, glaze the edges of pastry with beaten egg white.
Top square, using a small cookie cutter make a cut out in the centre.
Place 2 nd cut out square on top of the bottom square and seal the edges with a fork.
Add 1/2 teaspoon jam preserve in the centre of pastry and top with fruit of your choice. Glaze the pastry with beaten egg yolk.
Place on baking tray and bake in preheated oven for 20 to 25 minutes until pastry is golden.
Add more jam preserve if desired. Cool and dust with icing sugar.

Prepared, tried and tested by: Gail Haselsteiner

Irene’s TiramiChoux

Irene’s TiramiChoux

TRH Irene's TiramiChoux

I transformed 2 of my husband’s favourite desserts into 1 for his birthday…..Tiramisu & Chocolate Éclairs! I’m calling it….

Pastry (recipe from my mum with my twist)
1⁄4 cup butter (65g)
1 1⁄4 cups water
1/4 tsp strong coffee
1/4 tsp salt
1 cup flour, sifted
3 eggs

Place the butter, water, coffee and salt in a pan, bring the water to the boil slowly and stir until the butter has melted.
Remove from the heat and stir in the sifted flour (Add the flour all at once)
Beat until smooth and return to the stove.
Stir vigorously n continuously until the mixture leaves the sides of the saucepan and forms a smooth ball.
Allow the mixture to cool for 5-10 mins.
Whisk the eggs well and then add them to the dough.
Now beat the eggs into the mixture thoroughly until worked in properly and smooth.
Place tablespoonfuls of the mixture onto greased baking trays and bake in a pre-heated oven at 220 deg cel for 20 minutes.
Reduce the heat to 180 deg cel and continue to cook for 20 minutes, or until golden and crisp.
Remove from the oven and immediately poke holes with a toothpick in each pastry to allow the steam to escape.
Turn oven off and return to the oven until the oven cools completely to help dry them out properly.
When pastry is cooled completely, fill with cream (recipe below) and decorate as desired.
I dipped in Cadburys milk chocolate and added fresh fruit.

Beat 1 cup mascarpone cheese with 1/2 cup icing sugar, 1 tbs marsala wine (optional) & 1 tsp vanilla essence until smooth.
In a seperate bowl whisk 1 cup fresh cream until stiff (I used P n P brand as it whips well in a short time).
Fold whipped cream into mascarpone mixture until combined and then slice and fill pastry.

Prepared, tried and tested by: Irene Dasari


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