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Quick White Chocolate Eton Mess in a Kilner Jar

Place the double cream, vanilla and sugar in a large bowl and whip until it is light and thick. Don't over whip the cream to stiff peaks. Fold in the sliced strawberries and broken meringue nests. Dollop the eton mess into twist top Kilner jars

Frosty lemon pie

1) For the lemon zest meringue: Place egg whites in small bowl, beat on high speed for 1 minute, add sugar, almond liqueur, and zest. Continue beating until stiff peaks form. 2) Combine cocktail ingredients in a glass and muddle, strain into a ch

Campfire Cookies

For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla.

Christmas Snowflake Biscuits

Special equipment: cookie cutters in desired shapes For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy

Classic Iced Cookies

Special equipment: cookie cutters in desired shapes For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fl

Buttercream Mousseline/Cookies and Cream

Combine the sugar and meringue powder in a stainless steel bowl and whisk to combine. Mix egg whites and corn syrup. Combine the egg white mixture with the sugar mixture and whisk vigorously. Heat mixture over a hot water bath, stirring occasionally

Gingerbread birdhouses

1) Preheat the oven to 180C/Gas 4. In a small mixing bowl, whisk the flour, baking powder and allspice. In a large mixing bowl, cream the butter, shortening and sugar with a hand mixer. 2) Add the cream cheese and the mix until smooth and creamy. Ad

Buttercream mousseline: Cookies and cream

1) Combine the sugar, meringue powder and cream of tartar in a stainless steel bowl and whisk to combine. 2) Mix the egg whites and corn syrup. Combine the egg white mixture with the sugar mixture and whisk vigorously. 3) Heat the mixture over a

Berries with mascarpone and meringue

1) Toss the berries, 2 tablespoons of sugar, and lemon juice in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes. 2) Meanwhile, stir the mascarpone cheese in a large bowl to loosen. Using an electric mixer, beat the

Meringues with cassis and raspberries

1) Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, cassis and vanilla. 2) Continue to whip until the cream forms soft peaks. Do not over beat. 3) Spoon the cream onto the

Pisco Sour

1) Dissolve the meringue powder in the lime juice. Fill a cocktail shaker with ice. 2) Add the meringue mixture, pisco, simple syrup and bitters to the cocktail shaker. Cover and shake vigorously until frothy, mixed and chilled, about 45 seconds.

Royal Icing

Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frostin

Sunrise Punch

Add the orange juice, pineapple juice, milk, sugar, meringue powder and vanilla extract to a blender. Fill the rest of the blender with ice and blend!

Siba's Ginger and Rooibos Infused Berry Sorbet

Squeeze out the juice from the halved oranges to make 400 ml orange juice. Pass through a sieve and heat in a saucepan with the sugar and 10 g ginger for 5-10 minutes to make a light syrup. Remove from heat add the teabag and keep until complet

Eton mess

Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream. Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you

French Macarons

Preheat the oven to 300F and line 2 baking trays with parchment paper. Whip the whites and meringue powder until they are foamy, then slowly add the sugar and whip just until the whites barely hold a soft peak when the beaters are lifted. It is ve

Macaron Tower

Preheat the oven to 300F and line 2 baking trays with parchment paper. Whip the whites and meringue powder until they are foamy, then slowly add the sugar and whip just until the whites barely hold a soft peak when the beaters are lifted. It is ve

Bobby's Lighter Frozen Chocolate Mousse Pie

Melt both chocolates and the milk in a double boiler over low heat. Remove from the heat and add in the corn syrup, chocolate-flavoured liqueur and vanilla extract. Mix together and allow to cool completely.With an electric mixer on high speed, beat

Royal icing

1) Combine all the ingredients, except the food colouring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the ici

Tropical Pavlova

1. Take the sorbet out to soften slightly. 2. Whip the cream and icing sugar until its soft whipped. 3. Start assembling the pavlova by laying out base on a cake stand and piling on the cream. 4. Next pile on scoops of the mango and passion fruit

Iced Sugar Christmas Cookies

For the Cookies: 1. Sift together the flour, baking powder and salt. In a large mixing bowl, with an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and mix until combined. Gradually add the sifted

Lemon Meringue Pie

Adjust the oven rack to the middle position. Preheat oven to 190°C. Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and conti

Decorated Shortbread Cut-Out Cookies

For the shortbread, beat the butter with the granulated and icing sugars until light and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread – this ensures the shortbread will hold togethe