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baking

baking

Strawberry Semifreddo

This no-bake, partially frozen dessert borrows half of its texture from frozen mousse and the other half from gelato. Richly infused with finely-chopped basil and a puree of fresh strawberries, this is a simple and decadent make-ahead dinner party dessert.

Lime Meringue Pie

This Lime Meringue Pie has a zesty lime filling as well as a creamy, toasted meringue topping that melts in your mouth. In addition to the buttery crust that sets this pie for an amazing crunch, the individual layers provide a perfect balance of sweet and citrus. If you are curious to find out what the tropics taste like, you are definitely on the right page.

Strawberry Macarons

Baking macarons may seem intimidating at first, but with a trusty stand mixer and food processor to thoroughly grind the almonds into fine powder, you can easily perfect the macaron every single time. This Strawberry Macaron has the classic chewy centre and delicate crisp shell, rewarding your eyes and palate with a sweet instant gratification.

Grapefruit Yoghurt Cake with Thyme

This recipe uses fresh grapefruit juice to infuse a refreshing citrus flavour with hints of thyme. Not only does the yoghurt’s acidity give the cake its structure, but also keeps the cake amazingly moist! Aromatic, elegant and flavourful, this treat will make quite the impression among family and friends.

Japanese-Inspired Halal Sweets: Miru Dessert Cafe

Jolyn Tan and Rodney Ng created Miru Dessert Cafe to share their love for sweet things with other like-minded people. It took a while to find them, though. When the cafe in Kuala Lumpur opened its doors four years ago, the first few customers walked out without trying anything. “They wanted pasta or asked for rice [dishes], but were surprised that these items were not available,” Tan explains. The initial response shocked the Miru Dessert Cafe team, Tan says. Both …

The Desserts That Won Malaysia the World Pastry Cup

Humble tins of chickpea may have helped Malaysia win the 2019 Coupe du Monde de la Patisserie, also known as the World Pastry Cup. The fermented water from these tins, known as aquafaba, enabled the Malaysian chefs to create a vegan dessert – a first for the prestigious competition. The team beat counterparts from 20 other countries in the biennial awards in Lyon, France, in January. They also received the Vase de Sevre prize, donated by the French president for countries …