Peanut And Vanilla Tarts
Individual peanut and vanilla tarts with peanut frangipane, whipped vanilla ganache montée and a frozen peanut praliné centre that softens back into a flowing centre before serving. Finished with crunchy caramelised peanuts.
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Tiramisu with Homemade Savoiardi
Classic tiramisu made completely from scratch with homemade savoiardi biscuits, coffee soak and a light mascarpone cream. Best made the day before serving so the biscuits soften and the layers fully set overnight.
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Pandan Scones with Kaya Jam
Pandan scones came out of wanting to do something with kaya that wasn’t toast. Kaya and pandan are a match made in heaven. I’d been making scones for a little while now, that I thought – why not? Why can’t the classic scone be remixed. I’m sure there’ll be plenty of objections to this.
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Banana Coconut Dessert
A Vietnamese sweet soup of whole cooked bananas, two types of tapioca, and a coconut-pandan broth, finished with crushed roasted peanuts.
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Coconut Panna Cotta
A set coconut cream dessert served with reduced lychee syrup, toasted coconut, and crisp caramel shards.
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Hazelnut Dacquoise with Coffee French Buttercream
A hazelnut dacquoise layered with coffee French buttercream. A French meringue-based cake that’s ideal when you have leftover egg whites and don’t want to make another pavlova.
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Dubai Chocolate Tarts
Individual Dubai chocolate tarts with a dark chocolate shell, pistachio and kataifi filling, and ganache. The viral trend done properly — restaurant results from a home kitchen.
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Mango Sticky Rice Entremet
A French-inspired entremet built around mango sticky rice — coconut mousse, mango crémeux, passion fruit gel, and a draped mango veil. Technical but worth every step.
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Pear & Almond Tart
A four-component French pear and almond tart finished with a blow torch – assembled cold, served the same day.
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Wonton Cannoli
Wonton skins fried around cannoli moulds, filled with pandan coconut custard cream and rolled in toasted coconut peanut crumb.
