Desserts

• 2 Tablespoons Chelsea Demerara Sugar
• ⅓ cup walnut or pecan nuts, chopped
• 1 Teaspoon water
• 300 ml cream, whipped
• 1 tablespoon instant coffee dissolved in 1 tablespoon water
• 1 ready made pavlova base
• thin squares of chocolate

• ¾ cup Chelsea Caster Sugar 
• ½ cup water
• 1 tsp vanilla extract
• 3 extra large egg yolks
• 1 extra large egg
• 2 Tbsp cornflour
• 1 cup milk
• ½ cup cream
• 2 sheets butter puff pastry, defrosted

Ice-Cream Filling

• 2L vanilla ice-cream, softened
• 120g chocolate coated turkish delight, finely chopped

Biscuits

• 250g butter, diced and softened
• 1 cup Chelsea Icing Sugar
• 2 cups plain flour
• ¼ cup cocoa
• 30g shelled pistachios, chopped

To Decorate

• 60g dark cooking chocolate, melted
• Chopped pistachio, extra
• Dried rose petals

• Raspberry Coulis
• 2 Tbsp Chelsea Caster Sugar
• 1 Tbsp water
• 125g raspberries

• Ice-Cream
• 450g plain unfilled double sponge
• 2L tub vanilla ice-cream, softened
• 125g raspberries

• Chocolate Sauce
• 80g dark chocolate, chopped
• 3 tbs cream
• 2 tsp Chelsea Soft Brown Sugar

• Meringue
• 1½ cups Chelsea Caster Sugar
• ¼ cup water
• 3 egg whites
• Pinch cream of tartar

• 2 Tablespoons Chelsea Golden Syrup
• 300ml Thickened Cream
• 3 Egg Yolks
• 2 Teaspoons Tia Maria
• 1 Teaspoon Vanilla Essence
• 825g Canned Pear Halves, drained
• Peanut brittle (homemade or bought), crushed

• 6 pears
• ½ cup Chelsea Dark Cane Sugar (100g)
• 60g butter
• 1 tsp vanilla extract
• ½ tsp cinnamon

To serve (optional)

• Ice cream or thickened cream
• Toasted sliced almonds

Pavlovas

• 4 egg whites
• 2 tsp boiling water
• 2 tsp baking powder
• 2 tbsp corn flour
• 2 cups Chelsea White Sugar
• 2 tsp white vinegar

Lemon Curd

• 175g Chelsea Raw Caster Sugar
• Juice of 2 lemons
• 2 eggs
• 110g butter, cubed

Limoncello Cream

• 1 ½ cups thickened cream
• 250g mascarpone
• ¼ cup Limoncello (or more to taste)
• 2-3 tbsp Chelsea Icing Sugar

Bonus Homemade Limoncello

• 5 lemons
• 350ml vodka
• 2 cups Chelsea Caster Sugar

• 1 tablespoon Chelsea White Sugar
• ¾ cup orange juice
• 3 teaspoons lemon juice
• 2 cinnamon sticks
• Seasonal fruit strawberries, blueberries, peaches, plums, raspberries or apricots
• Yoghurt for serving

Short Sweet Pastry

• 2 tablespoons Chelsea Caster Sugar
• 100g butter (cold)
• 1 ½ cups flour
• 1 egg yolk and 3 tablespoons iced water mixed together

Filing

• ½ cup Chelsea Dark Cane Sugar
• 3 tablespoons flour
• 1 teaspoon cinnamon
• 2 eggs
• 150g sour cream
• juice and grated rind of 1 small lemon
• 1 cup raisins or sultanas

• 1¼ cups plain flour
• 6 extra large eggs
• ¾ cup Chelsea Caster Sugar
• 60g unsalted butter, melted

• Filling & Decorating
• 125ml cream
• ¼ cup raspberry jam
• 2 cups Chelsea Icing Sugar, sifted
• ¼ cup fresh passionfruit pulp

• 2 Sheets frozen Puff Pastry, defrosted
• 3 Tablespoons Chelsea White Sugar
• 3 Tablespoons Slivered Almonds
• ½ cup Cream
• 1 Tablespoon Chelsea Soft Brown Sugar
• grated zest 1 Orange
• 140g Ready-made Pear Puree

Pavlova

• 8 large egg whites
• 400g Chelsea Caster Sugar
• Pinch of salt

Lime Curd

• 3 large eggs
• ¾ cup Chelsea White Sugar
• Pinch of salt
• ½ cup fresh lime juice
• Zest of 2 small limes
• 4 tbsp diced butter

Margarita Cream

• 60ml lime juice
• 1 tbsp tequila
• 1 tbsp Cointreau or triple sec
• 75g Chelsea Icing Sugar
• 250ml double cream

Macarons

• 180g egg whites
• 240g Chelsea Caster Sugar
• 120ml water
• 240g ground almonds
• 240g Chelsea Icing Sugar
• Green food colouring gel

Ganache

• 125ml cream
• 50g butter
• 250g white chocolate
• Lime essence

Topping

• ½ cup crushed pistachios
• Sliced kiwifruit

Meringue

• Spray oil
• 1 tbs cornflour, for dusting
• 4 extra large egg whites
• ¾ cup Chelsea Caster Sugar

Cinnamon Sugar

• 3 tsp Chelsea Caster Sugar
• 1 tsp cinnamon

Filling

• 1 cup cream, whipped
• Raspberries
• Passionfruit pulp (optional)
• Mango (optional)

• 6 slices white sandwich bread, buttered
• 2 tbsp currants
• 2 tbsp sultanas
• 2 eggs
• 2 tbsp Chelsea White Sugar
• 2 cups milk
• 1 tsp vanilla essence
• ½ tsp grated nutmeg
• Chelsea Icing Sugar to dust

• 8 sheets frozen butter puff pastry, thawed
• 3 cups (750ml) thickened cream
• 1 vanilla bean, split, seeds scraped
• 175g Chelsea Icing Sugar, plus extra to dust
• 8 figs, chopped

• 375g Shortcrust Pastry
• 1kg Green Cooking Apples, peeled and cored
• 1 Tablespoon Lemon Juice
• 1 Cup Chelsea White Sugar
• 1 Teaspoon Ground Cinnamon
• ¼ Teaspoon Ground Cloves
• 1 Tablespoon Butter