Crisp meringue topped with billowy whipped cream and macerated strawberries creates a sublime trifecta of sweet, tart and texture. This Strawberries and Cream Pavlova is always a show-stopping favourite whenever I serve it!

These MERINGUE NEST COOKIES WITH MASCARPONE WHIPPED CREAM topped with mini chocolate eggs are absolutely necessary for Easter! These darling treats are definitely not just for the kids 😉

A Baked Alaska is one of the grandest desserts to exist. It is a show stopper for the holidays or special occasion. I fully support using store-bought ice creams to reduce the work and most of it can be done days in advance and kept in the freezer. The final torching of the meringue makes for a dramatic flourish before serving!

SPOILER ALERT: This dairy-free and vegan chocolate mousse involves NO tofu, NO avocado, NO aquafaba and NO praying that the coconut cream will whip up properly. It is luxuriously rich with that dreamy fluffiness of traditional mousse. It is SUBLIME.

When I set out to make a dairy-free and vegan chocolate mousse, I deep-dived Google and Pinterest and came across a multitude of recipes using one of the four aforementioned ingredients: avocado, silken tofu, aquafaba (brine from canned chickpeas) and whipped up coconut cream. But I really, really wanted to create a version that steered clear of all of them. I wanted a recipe that uses more conventional dessert ingredients AND a fool-proof method, while still achieving a mousse that delivers the same intense chocolate flavor with a billowy texture that slightly melts on the tongue. No compromise.

A pavlova always makes a grand impression. This PEACH + PASSIONFRUIT PAVLOVA is probably my all time favourite version of the dessert! The sublime combination of juicy peaches and tart-sweet passionfruit, billowy whipped cream and chewy-crisp meringue, is certain to make you swoon.

Pavlovas don't normally come to mind in the winter since they are generally regarded as a summer dessert.  I always questioned the sense in that though?  High humidity is the serial murderer of pavlovas.  Sure there are other factors that could undermine your pavlova, such as whites contaminated with yolks or grease / water in the mixing bowl, but I assert that weather is public enemy number one since it is not a factor you get to control.