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Feriel Sonday

Hannah’s Salticrack Pecan Pie
Salticrack Pecan Pie
A real oldie that I had totally forgotten about.
3 egg whites
1 cup sugar
1 tsp cream of tartar
1 tsp vanilla essence
100g pecan nuts
14 salticrack biscuits
Beat egg whites till stiff. Add sugar and beat well.
Add cream of tartar and vanilla essence.
Fold in chopped pecans and crushed salticrack biscuits.
I reserved a few pecans for the top and crumbed them and sprinkled them on top.
Bake at 160 C for about 35 minutes.
When cool, top with whipped cream and nuts for decoration.
I served with Mango and peach home-made ice cream to break the sweetness.
Enjoy – the top is a gorgeous meringue and inside is nice and chewy.
Prepared, tried and tested by: Hannah Frank Witt
Hannah’s Apple Tartlets
TRH Hannah's Apple Tartlets
Make a soft dough – short crust pastry:
300gm soft flour
150gm butter
100gm fine sugar (I used castor sugar)
1 egg yolk
1/4 teaspoon salt
1 tin unsweetened pie apples
All ingredients must be cold.
Work quickly in mixer.
Spray muffin tin very well. Spread dough into the muffin cups, spreading all the way up the side. Keep quite a bit back to cover.
Press dough tightly down. Put inside each a few pieces of pie apples cut up.
Cover each one with remaining crumbs.
Egg wash on top.
Bake at 180C for approximately 20 minutes or until golden brown.
Take out very carefully releasing the sides with a knife. If it has been very well sprayed, it won’t be a huge problem.
Place on cooling rack.
Can be served as a tartlet or a dessert with custard, ice cream or cream and warm.
Recipe for short crust pastry – compliments of my Uncle David Kapulsky
Prepared, tried and tested by: Hannah Frank Witt
Harjeet’s No-cook Oreo Rasgulla Cream Pudding
Harjeet's No-cook Oreo Rasgulla Cream Pudding
All you Oreo cookie lovers will drool over this crunchy, spongy, smooth, creamy dessert.It is heavenly and I am in creamy Chocó heaven while lapping it up.You will ask for a second helping as you just can’t stop at one. So stay warned. Eat at your own risk and discretion!
Summer has started with a bang and it is too hot in the kitchen to cook, so I conjured up this recipe to keep my kitchen and me cool.It is a NO COOK OREO Rasgulla Cream PUDDING after all. A friend invited me for dinner and I wanted to take a dessert. There were Oreos and cream in the fridge and I found a tin of Rasgulla and a pomegranate too hiding behind the other items in the fridge.
I decided to whip up a creamy crunchy delight. So this recipe was as impromptu as can be.
I love fusion food, east meets west and how well they blend together. You can make your own version with ingredients of your choice. Nothing can go wrong with this recipe for sure. An easy no-cook dessert with layers of Oreo crust, whipped cream, cocoa powder, Rasgulla, pomegranate and more Oreos and Chocó chips to garnish.
Bottom layer-
10 Chocolate Oreo Cookies Crushed
1 tbsp cocoa powder
1 tsp sugar syrup from Rasgulla tin
Second Layer-
1 lt fresh cream
1 cup powdered sugar
3rd layer
1 tin Rasgulla
½ cup pomegranate
For the Topping:
2 tsp Chocó chips
Few Oreos- Chocolate and cream
For the bottom layer-:
Place the Oreo cookies in a large zip-lock bag and crush with a rolling-pin.
Do not make a thin powder but keep them crunchy and crumbly.
Layer these crushed cookies in a glass dish.
Mix the cocoa powder in the sugar syrup and drizzle over the crushed Oreos making sure that all of the crumbs are moistened.
Press into an even layer on the bottom of the pan.
Refrigerate until you whip the cream for the next layer.
In a mixing bowl, beat the powdered sugar and cream until thick and fluffy.
(For those living in hot climes like me, beat the cream over ice cubes or else it would take ages for the cream to thicken or it would end up as butter) Spread half the cream in an even layer over the crushed Oreos. Refrigerate while the next layer is prepped.
Squeeze out all the syrup from the Rasgulla and chop into 4 pieces.
Spread over the cream layer and sprinkle the pomegranate over it.
It gives a lovely pink colour to the pudding. Refrigerate for 15 minutes.
Spread the remaining cream on top and refrigerate.
After 15 minutes, dust a little cocoa powder and decorate the top with the two Oreo flavoured cookies and Chocó chips.
Cover with cling film or foil and refrigerate for 2 hours before serving.
NO-COOK OREO ROSOGULLA CREAM PUDDING is ready to be polished off.
Prepared, tried and tested by: Harjeet Kaur
Caashifa’s Peppermint Crisp Tart
Caashifa_s Peppermint Crisp Tart
270g tea biscuits
150g butter melted
1/2 tsp ginger powder
1 1/2 tins caramel
500 ml whipping cream
5g gelatin
1/4 cup boiling water
1/2 tsp peppermint essence
1 cup peppermint crisp choc crumbles (osmans) or use peppermint crisp choc bars
Crumble the biscuits finely (i use a food processor). Add the ginger and mix well. Pour over the melted butter and incorporate well. Line and grease a spring form pan then press the biscuit mix into the pan, pressing down tightly. Refrigerate while making the filling.
Pour the boiling water over the gelatin and stir till dissolved. Leave to cool. Beat the caramel and cream together till semi stiff. Add the peppermint essence and the gelatin. Beat till almost stiff. Pour the filling into the refrigerated base. Smooth out and sprinkle with the chocolate crumbles. Refrigerate at least for 4 hours.
Prepared, tried and tested by: Caashifa Adams Young

Gail’s Chocolate Swiss Roll Gail_s Chocolate Swiss Roll
1 cup self-raising flour
50 ml cocoa powder
Pinch of salt
1 cup castor sugar
3 extra-large eggs
75 ml water
5 ml caramel essence
Preheat oven to 190°C. Line with parchment paper and grease a 38 x 26 cm Swiss roll tin.
Sift flour, cocoa and salt, set aside
Beat eggs and castor sugar for 3 mins until light and creamy. Add caramel essence and water and beat until mixed.
Gently fold in the dry ingredients into the egg mixture at intervals with a spatula.
Pour into prepared tin bake for 10 – 12 mins.
Remove Swiss roll and turn onto a clean kitchen towel. Remove the parchment paper. Roll up Swiss roll in the kitchen towel and let cool for 30 mins. Unroll and spread with 1 cup beaten fresh cream and raspberries or berries of your choice. Dust with icing sugar and decorate with extra raspberries.
Prepared, tried and tested by:  Gail Haselsteiner
Feriel’s Lamington and Fancies
Feriel_s Lamington and Fancies
5xl eggs
1 cup sugar
100ml oil
100ml water
2 cups Self raising flour
2 teaspoons Baking powder
Vanilla Essence
Bake @ 180C for 20 min in a lined greased square baking tin
Melt apricot jam in pan add little water until smooth.
Cut fancies 4×4 cm squares OR cut out with round cookie cutter
Dip side in jam mixture and roll in fine coconut.
Pipe fresh cream on top and add any fruit filling in centre.
Drizzle with melted chocolate.
2 cups icing sugar
3Tbl spoons cocoa
1 cup boil water
Dip in fine coconut
For fancies:
Heat fine smooth apricot jam in pot with little water.
Stir until smooth.
Dip square fancies in jam and roll in fine coconut.
Pipe with fresh cream and add any curd or filling in centre with any fresh or canned fruit of your choice.
Drizzle melted chocolate over topping. Enjoy Lamingtons
Prepared, tried and tested by:  Feriel Sonday

Carol’s Fresh Cream Slices
TRH Carol's Fresh Cream Slices
An old recipe that my mum used to make for Sunday tea in the summer. This recipe was resurrected when we moved to Thailand at the request of the Expats and a firm favourite in our bar/restaurant the place as it turned out where many recipes both new and old were sampled and requested.
Ingredients: Just 3.
A pack of frozen puff pastry.
Strawberry jam/conserve
A pot of fresh cream, whipped.
Icing Sugar to finish.
To make just thaw your puff pastry and roll out.
Cut into rectangles.
Put on a baking tray and put in a pre-heated oven on 200C.
Bake until well risen and golden.
Remove from oven onto a wire cooling rack.
When cool split the pastries in half spread with the jam and then the cream.
To finish sprinkle icing sugar over the top.
Chill in fridge until required although mine never seemed to get as far as the fridge. lol
Prepared, tried and tested by: Carol Taylor 
Carol’s Lattice Apple PiesCarol's Lattice Apple Pies
I was taught how to make pastry by my mum and when I cook it for other people. It never comes out the same twice does it but mum told me, you are the only one who notices and I am my worst critic I will admit.
Make the short crust pastry. I use half fat to flour so for example for 8oz of flour I use 4oz of fat.The
flour is not same here and very recently when I was comparing items from the UK against the US….I made some startling discoveries of the differences and it has made an instant difference to my cooking especially my pastry…. I will say no more but I had a silent rant!
Again I cannot get the same cooking fat so I use an olive oil based fat and crispo. For this sort of pastry when I want a nice soft pastry I used 1/3 olive oil fat and 2/3 crispo.
And cake flour, not all-purpose flour and the difference was remarkable…….mmmm I am still silently ranting…lol
Prepare your pastry making sure you use ice-cold water from the fridge and wrap in cling film and put in the chiller for at least 20 minutes. Roll out and line a pie plate or dish or make individual pies.
Some prebake at this point and some don’t …I have done both depending on the time I have or just how I feel.
If I don’t prebake I stand the dish on a baking tray so as to make sure there are no “soggy bottoms”
Next peel and core your apples.
If I am using Bramleys or large cooking apples I would use 4 apples any other normal sized eating apples I would use 8 for a pie plate.
Cook in a pan with a little water until they soften slightly.
I like my apples to keep their shape and not be mushy in a pie.
But that is down to personal preference.
I also add a couple of cloves or nutmeg and cinnamon.
If I use Bramleys I would add a little sugar as we don’t like our filling too sweet but here I cannot get them so use a New Zealand dessert apple which doesn’t need any added sugar.
Drain off the juice and put into pie base or individual cases.
Roll out remaining pastry and put over the top of the apples.
Making sure you crimp the edges.
Cut 3 slits in the top to allow steam to escape.
Sometimes I like something fancy and I love to lattice the tops of my pies. Brush the top with a little-beaten egg and bake in the oven on 180 degrees for 40/45 mins or until pastry is cooked.
To check just lightly scrape finger nail on edge of pastry and if it crumbles it is cooked.
If you make individual pies the cooking time is slightly less.
When cooked remove from oven and sprinkle with castor sugar.
It is nice mixed with a little cinnamon.
Serve with custard or fresh cream.
Prepared, tried and tested by: Carol Taylor
Preshana’s Classic Refrigerator Cheesecake
Preshana_s Classic Refrigerator Cheesecake
100 g digestive biscuits, or cookies, crushed into fine crumbs
50 g sugar
50 g butter, melted
500 g full-fat cream cheese
100 g icing sugar
1 tsp vanilla extract (I substitute with the juice of 1/2 a lemon)
200 ml double cream, lightly whipped
In a mixing bowl, mix together the biscuit crumbs and Demerara sugar.
Add in the melted butter and mix well.
Spoon the biscuit mixture into a 20cm spring-form cake tin lined with silicon paper or baking parchment. Use a metal spoon to press the biscuit crumbs down firmly and evenly.
Chill in the refrigerator until set.
In a large mixing bowl, using a whisk or a wooden spoon, beat together the cream cheese, icing sugar and vanilla pod seeds or vanilla extract until well mixed.
Fold in the double cream, mixing well.
Spoon the cream mixture over the chilled biscuit base, making sure that there are no air bubbles. Smooth the top of the cheesecake with a palette knife or metal spoon.
Chill the cheesecake in the refrigerator for 1 hour until set.
To serve, remove from the cake tin and cut into slices.
Recipe credit: Paul A Young
Prepared, tried and tested by:  Preshana Singh
Melanie’s Carrot Cake with Ginger (Citrus Peel) Mascarpone Frosting
Melanie_s Carrot Cake with Ginger (Citrus Peel) Mascarpone Frosting
2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon (I used 1 tsp cinnamon 1 tsp mixed spice)
2 teaspoons baking soda
1½ teaspoons kosher salt
1 pound carrots, grated (used 3 cups)
1 cup raisins (I don’t eat raisins used dried mixed berries – texture the same)
1 cup chopped walnuts (thought I had – used pecans instead)
Ginger Mascarpone Frosting (recipe follows)
Crystallized ginger (not in syrup), chopped, for garnish (This I searched for at quite a few stores – the closest I came up with is citrus peel)
Preheat the oven to 200 degrees.
Grease 2 (9 x 2-inch) round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla.
In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt.
With the mixer on low, slowly add the dry ingredients to the wet ones.
In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour.
Stir into the batter with a rubber spatula.
Divide the batter between the prepared pans and smooth the tops.
Bake for 10 minutes, lower the heat to 175 degrees, and bake for 30 to 35 minutes, until a toothpick comes out clean.
Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
Place one cake on a flat serving plate, rounded side down.
Spread half the frosting on the top (not the sides).
Place the second cake on top of the first cake, rounded side up. temperature.
Ginger Mascarpone Frosting (Frosts one 9-inch Cake)
12 ounces Italian mascarpone cheese, at room temperature (used 3 tubs)
4 ounces cream cheese, at room temperature (used 2 tubs)
2 cups sifted confectioners’ sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract (used a whole tsp)
1/8 cup minced crystallized ginger (not in syrup) (I used citrus peel)
1/4 teaspoon kosher salt (omitted)
In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners’ sugar, cream, and vanilla together for about 1 minute, until light and fluffy.
Add the crystallized ginger and salt and beat for 30 seconds more.
Garnish with citrus peel.
Recipe Credit – Ina Garten
Prepared, tried and tested by: Melanie Kramar 
Melanie’s Coconut Cherry Loaf
Melanie_s Coconut Cherry Loaf
185g butter
250ml castor sugar
5ml almond essence
3 eggs
125ml desiccated coconut
500ml cake flour
5ml baking powder
½ cup milk
125ml chopped cherries, coated in flour, excess shaken off.
Sift the flour and baking powder and set aside.
Cream butter and castor sugar with electric beater.
Add eggs one at a time and beat well after each egg.
Add the coconut and almond essence.
Add the sifted dry ingredients alternating with the milk.
Fold min the cherries.
Pour mixture into a greased 23cm loaf tin and bake at 180ºC for 1 hour or until golden.
Recipe Credit: Viloshni Naraidu
Prepared, tried and tested by: Melanie Kramar  
Carol’s Lime/ Lemon Meringue Pie
Carol_s Lime Lemon Meringue Pie
I seemed to be making a lot of recipes lately which require egg yolks thus leaving me with a glut of egg whites. I haven’t made a lime meringue pie before but as we get more limes here than lemons it made sense to do so. Make a pastry case using either your own tried and tested recipe or following mine
For the filling:
1 1/2 cups of sugar.
1/2 cup corn starch.
1/2 cup water.
1/2 cup fresh lime juice. Or lemon juice.
1 egg yolk.
2tsp butter at room temperature.
1 cup boiling water
2tsp lime zest.
Combine sugar, cornstarch, water and lime juice. Whisk until smooth.
Stir in butter and egg yolks. Then gradually add boiling water.
Bring mix to the boil, reduce heat and simmer for 5 mins.
The mix should be fairly thick and glossy, if you want to add green colouring at this point then you can. I didn’t so my filling was a lemon colour because of egg yolks.
Pour into pre-baked pastry case.
Meringue Topping:
3 Egg whites.
3/4 cup sugar.
Beat egg whites until stiff peaks. Add half of sugar and beat until stiff and then fold in rest of sugar.
Put on top of lime/lemon filling and make sure edges are sealed, bake in preheated oven on 175 until top is golden. About 10 mins.
Prepared, tried and tested by: Carol Taylor
Mandy’s Chocolate Cake
Mandy_s Chocolate Cake
Chocolate Cake:
Mix together in a big bowl:
2 cups sugar
1 3/4 cups flour
2 tsps baking soda
1 tsp baking powde
1 tsp salt
3/4 cup cocoa
½ cup oil
2 eggs
1 cup warm coffee
1 cup buttermilk
Mix everything well for about two minutes and divide between 3 greased cake pans
Bake at 180 degrees for 20 minutes and allow to cool completely before assembling.
Chocolate Mousse:
2 tubs cream whipped with a box of chocolate instant pudding
Add a 150g slab of melted Cadbury chocolate to the cream and sandwich cakes with mousse and use remaining mousse to cover cake.
I decorated it with kit Kat, astros and tumbles
Prepared, tried and tested by: Mandy Fillmore Grovers 
Rashida’s Semolina Cake
Rashida_s Semolina Cake
Melt 250g rama margarine with milk and sugar
2 cups milk
1&1/2 cup sugar
Remove when dissolved and cool completely
1 cup self-raising flour
1 cup coconut
I cup semolina
1/2 tsp salt
2 tsp baking powder
1 tsp fresh elachi powder
1 tsp nutmeg
1/4 cup chopped almonds
Mix the wet ingredients with the dry
Add elachi and nutmeg
Mix till smooth
Grease casserole dish well & pour.
Sprinkle almonds
Bake 180 for 30 minutes or more till golden brown
Prepared, tried and tested by: Rashida Habib
Rashida’s Vanilla Cream Shortbread
Rashida_s Vanilla Cream Shortbread
180 g butter
1 tsp vanilla essence
1/3 cup icing sugar
1 cup self-raising flour
1/2 cup plain flour
1/2 cup custard powder
50g butter
1 tsp vanilla essence
1 tblsp condensed milk
1/2 cup icing sugar
Beat butter, essence and condensed until combined. Gradually beat in sifted icing sugar
Beat butter. Essence and sifted icing sugar until smooth.
Stir in sifted dry ingredients.
Bring dough nicely together.
“”OPTION” Use 2cm nozzle or make small ball and press lightly with fork.
Place on greased tray.
Bake on 160 for 15 min or until lightly brown.
Join biscuits with filling when cold
Prepared, tried and tested by: Rashida Habib
Gail’s Raisin Bread
Gail_s Raisin Bread
1 pkt instant yeast (10 g)
3 dessertspoons sugar if you prefer sweeter add an extra spoon
1/2 tsp salt
50 g melted butter + extra melted butter for glazing
1½ cups of lukewarm water and milk, (half and half) heat until lukewarm in the micro
2 eggs lightly beaten
3/4 – 1 cup raisins to be added after 1st rise
In a bowl, place yeast in the lukewarm water, milk mix with the sugar, let it froth for 5 mins.
In another mixing bowl, sift flour, salt, add the melted butter and eggs and beat until the flour starts to come together.
Add the yeast, water and milk mixture and mix further.
You may add more flour if the dough is too runny.
Turn out onto lightly floured surface and knead for 5 mins.
Place in a warm place to rise for 1 hour covered in cling wrap. Knock back the dough add raisins to dough in 3 additions kneading a further 2 mins.
Divide dough into 3 portions. Roll out each portion dough in a rope (38 cm).
Plait your dough, place on baking tray lined with parchment paper.
Cover and let rise again covered in a warm place for 30 mins. Before baking brush with egg wash. Preheat oven to 180°C (fan assist oven 160°C) bake for 25 to 30 mins.
Remove from oven, mix 3 tsp apricot jam diluted with a little hot water, brush over the raisin bread.
If you prefer you can brush raisin bread with some melted butter.
Prepared, tried and tested by:  Gail Haselsteiner 
Rashida’s Fruit Cake
Rashida_s Fruit Cake
2 cups flour
1/4 tsp salt
2 tsp baking powder
1& 1/2 tsp mixed spice
2& 1/2 cup cake fruit mix. Safari
12 red cherries. Optional
170g butter
2/3 cup castor sugar
3 eggs
1 tsp lemon essence
1/2 tsp vanilla essence
1/2 cup milk
1/4 cup blanched almonds
Cream butter and sugar well.
Beat in one egg at a time and add essences.
Sift dry ingredients and coat mixed fruit well with the flour mixture.
Stir in the fruit mixture with the cream mixture.
Alternatively add the milk. Mix thoroughly, mixture should just drop of the spoon.
Use round or loaf tins grease well.
Decorate with chopped almonds or pecan. Bake on 160 for about and hour or more depending
Prepared, tried and tested by: Rashida Habib 
Preshana’s Chocolate Cupcakes and Cream Cheese Ganache
Preshana_s Chocolate Cupcakes and Cream Cheese Ganache
1 cup all-purpose flour
1 cup granulated sugar
½ cup cocoa
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon coffee
½ cup milk
¼ cup vegetable oil
1 large egg
½ teaspoon vanilla
½ cup boiling water
Preheat oven to 180’C
Place cupcake liners in muffin tin.
Add flour, sugar, cocoa, baking powder, baking soda, salt and coffee to a large bowl
Whisk through to combine Ingredients well.
Add milk, vegetable oil, egg, and vanilla to flour mixture and mix together on medium speed until well combined.
Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Evenly distribute cake batter. Each cupcake liner should be about ½ full.
Place in the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes
Remove from the oven and allow the cupcakes to cool completely
Chocolate Cream Cheese Ganache
100g good quality dark chocolate
1 tub fresh cream
1/2 tub cream cheese
Place fresh cream and chocolate pieces in a double boiler, long enough to melt, stirring occasionally.
Set aside to cool down completely.
Once semi solid add the cream cheese, mix in well and pipe over cupcakes
Prepared, tried and tested by: Preshana Singh
Harjeet’s Fresh Cherry Jelly with Sweetened Cream
Harjeet Kaur_s Fresh Cherry Jelly with Sweetened Cream
Guess what I found at the supermarket yesterday; Cherries! Yes, the fresh, wild, bright crimson, juicy and luscious gems compelled me to grab the last box before it was snatched away by another cherry lover. Fresh Cherry Jelly with Sweetened Cream.
I pulled out my jelly mould and set out to make a beautiful low-calorie dessert with these ripe red beauties.
Come fall in love with this Fresh Cherry Jelly with Sweetened Cream like I did!
Recipe for Fresh Cherry
Jelly with Sweetened Cream
1 packet Jelly crystals-90gms
2 cups fresh cherries washed and drained
2 cups water
4 tbsp sugar (optional)
I did not prepare the Jelly according to pack instructions which said 3 cups of water. Instead, I used 2 cups of water so that the jelly would hold the cherries and not give way.
Empty the contents of the Jelly Mix and Jelly premix sachet into a bowl.
Heat two cups of water and add to the jelly mix.
Add 2 Tbsps of powdered sugar to the jelly mix, if desired. Stir well till all the crystals dissolve and the jelly syrup is translucent.
I did not pit the cherries as I wanted them to hold their shape and look like spheres of jelly pearls.
Take a jelly mould or cake Bundt pan and rinse it with water.
Place all the cherries evenly around. Refrigerate until set.
If you want to make a rich dessert then serve the jelly with some fresh sweetened cream.
Move the jelly mould from the freezer to the crisper section once it sets.
When it is ready to serve, demould the jelly onto a tray.
I overturned my mould on a cake stand and it slipped out smoothly as I had rinsed the pan first.
If your jelly is frozen then dunk it in hot water and then demould it.
Top with cream and more cherries and serve.
This jelly with ripe cherry notes is an absolute winner!
Come fall in love with this Fresh Cherry Jelly with Sweetened Cream like I did! Place all the cherries evenly around. Refrigerate until set.
If you want to make a rich dessert then serve the jelly with some fresh sweetened cream.
Move the jelly mould from the freezer to the crisper section once it sets.
When it is ready to serve, demould the jelly onto a tray.
I overturned my mould on a cake stand and it slipped out smoothly as I had rinsed the pan first.
If your jelly is frozen then dunk it in hot water and then demould it.
Top with cream and more cherries and serve.
This jelly with ripe cherry notes is an absolute winner!
Come fall in love with this Fresh Cherry Jelly with Sweetened Cream like I did!
Prepared, tried and tested by:   Harjeet Kaur

Preshana’s Eclairs
Preshana_s Eclairs 
50g butter,
150ml water,
75g plain flour
2 large eggs
Preheat oven to 220’C. Using a heavy base pan, heat water and add butter, bring to the boil, remove from heat add flour and beat well.
Return to heat stirring vigorously to a smooth paste.
Mixture will dry and form a ball leaving the sizes of pan
Remove from heat allow to cool slightly add 1 beaten egg at a time until mixture is smooth and glossy.
Run baking tray under tap shake of water pipe blobs of dough for buns.
For choux horns put part of the dough in the fridge to firm up,
Liberally flour work surface, roll dough into long strips and fold around metal horn.
Smooth out dough in the palm of your hand to fill the length of the horn.
Bake at 220’C for 10 mins, reduce heat to 180’C bake for further 20 mins.
Allow eclairs allow to cool
Cut choux pastry.
Fill with fresh cream whipped with sugar and decorate with dark melted chocolate.
Prepared, tried and tested by: Preshana Singh
Hannah’s Favourite Cheese CakeTRH Hannah's Favourite Cheese Cake2 
1 packet Tennis biscuits
125g margarine / butter melted
1 tsp sugar
2 x tubs (250g tubs) smooth cream cheese
125ml cream
2 eggs
3/4 cup sugar
1 Tbls Maizena (corn flour)
1 Tbls Custard Powder
Preheat oven to 180 degrees C (350F).
Make thin base by crushing finely the Tennis biscuits and sugar (optional) and add the melted butter.
Press firmly into a small well-greased spring form tin (8″) or Corning dish of same size. Place in refrigerator whilst making filling.
Beat eggs and sugar till almost white and lite. Add all other ingredients in and beat well. Mixture is runny.
Pour over biscuit base and place into oven of 180 degrees for 20 minutes then turn off your oven leaving the cake inside for an hour. DO NOT OPEN OVEN.
Prepared, tried and tested by: Hannah Frank Witt
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