Desserts - Cold

• 500ml (2 cups) water
• 215g (1 cup) Chelsea Caster Sugar
• 1.2kg seedless watermelon, rind removed, coarsely chopped
• 2 egg whites

• 225g fresh or frozen raspberries
• ¼ cup Chelsea Caster Sugar
• 450g strawberries, hulled, quartered
• 150ml thick cream
• 150ml thick Greek yoghurt
• 4 (10g each) meringue nests, crumbled

• 250g punnet strawberries, hulled
• 3 tbsp Chelsea Icing Sugar
• 500g non-fat yoghurt
• 1 tsp vanilla extract

CRUMB CRUST

• 1 x 250g pkt Shortbread Biscuits, crushed
• ½ Teaspoon Ground Allspice
• 125g Butter, melted

FILLING

• 1 Cup Chelsea White Sugar
• 500g Cream Cheese
• Finely Grated Rind 1 Lemon
• 2 Tbsp Cornflour
• 300g Sour Cream
• 3 Eggs
• ⅓ Cup Lemon Juice
• 300mls Cream - whipped for serving

Pavlova

• 6 egg whites (at room temperature)
• 2 cups Chelsea Raw Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour

Black Doris Plum Drizzle

• 850g can Black Doris Plums in Syrup
• 1 Tbsp Black Doris Plum Jam
• 1 Tbsp Chelsea Blackstrap Molasses
• 1 Tbsp Chelsea Jam Setting Sugar
• Handful freeze-dried cherries or plums, to serve

Mascarpone Cream

• 200g mascarpone
• 200g thick Greek yoghurt
• ½ tsp vanilla bean paste
• Pinch sea salt

Pavlova

• 6 egg whites (at room temperature)
• 2 cups Chelsea Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour

Filling

• 250ml cream
• 1 tsp vanilla bean paste
• 1 mango, peeled, sliced lengthways
• 1 pawpaw, peeled, sliced lengthways
• 2 gold kiwifruit, peeled, sliced into circles
• ½ pineapple, peeled, cored and cubed
• 1 peach or nectarine, sliced
• 2 Tbsp Chelsea Golden Syrup, to drizzle

• zest and juice of 1 lemon
• zest and juice of 2 limes
• ¼ cup Chelsea Caster Sugar
• water

Cake

• ½ cup plain flour, sifted
• 5 large eggs, separated, left at room temperature for 30 minutes
• 1 teaspoon vanilla extract
• ½ cup plus 2 tablespoons Chelsea White Sugar, divided
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar
• 60 grams unsalted butter, melted and cooled
• 2 tablespoons Chelsea Icing Sugar

Espresso syrup

• ½ cup espresso or very strong black coffee
• 2 tablespoons Chelsea White Sugar
• 1 tablespoon Cognac or brandy

Filling

• 250 grams mascarpone cheese
• ¼ cup Chelsea White Sugar
• ¼ teaspoon ground cinnamon
• 1 tablespoon Cognac or brandy
• ½ cup chilled thickened cream

Ganache

• 340 grams 60% (or higher) bittersweet chocolate, finely chopped
• ¾ cup thickened cream
• 2 tablespoons light corn syrup

Decoration

• Chelsea Icing Sugar for dusting
• Raspberries and any tree leaves

Cake

• ¼ cup flour
• ¼ cup cocoa
• 4 large eggs (room temp)
• ½ cup + 6 tsp Chelsea White Sugar
• 1 tsp vanilla extract
• Pinch of salt

Chocolate Mousse

• 1 tsp powdered plain gelatin
• 1 ½ tsp water
• 170g bittersweet chocolate
• 85g semisweet chocolate
• 2 ¼ cups heavy whipping cream
• 35g Chelsea Icing Sugar

Raspberry Gel

• 1 cup raspberry puree
• 200ml water
• 150g Chelsea White Sugar
• Vegetarian gelatin
• 60ml raspberry liqueur

Ganache

• 500g cream
• 700g dark chocolate
• 60ml raspberry liqueur

Mirror Glaze

• 20g gelatin
• 120g water
• 280g liquid glucose
• 150g water
• 300g white chocolate
• 300g Chelsea White Sugar
• 200g sweetened condensed milk

Decoration

• Tempered milk & white chocolate

PASTRY

• 1 ½ Cups Flour, sifted
• Pinch of Salt
• 2 Teaspoons Chelsea Caster Sugar
• 125g Butter or Margarine, chilled
• 2-3 Tablespoons Iced Water
• Beaten Egg Yolk, to glaze pastry

FILLING

• 185g Ricotta
• 500g Cream Cheese
• 2 Eggs
• 2 Tablespoons Chelsea White Sugar
• 2 Tablespoons Lemon Juice
• Grated rind of 1 Lemon
• 2 x 425g Tins Apricot Halves

GLAZE

• ½ Cup Apricot Jam, Quince Jelly or Red Currant Jelly
• 1 Tablespoon Lemon Juice
• 1 Cup Cream
• ½ Cup Slivered Almonds (optional for decoration)

• ⅓ cup Chelsea Raw Sugar
• 3 teaspoons lemon juice
• 1 cup water
• 500g fresh pineapple, peeled and core removed

• 500g packet frozen raspberries
• 3 cups red wine
• 3 cups water
• 3 cups Chelsea White Sugar
• 2 cinnamon sticks
• 4 cloves
• grated rind & juice of 2 oranges
• 2 egg whites

• 250ml marsala (can also use grape juice or brandy)
• 100g + 3 tbsp Chelsea Caster Sugar
• 1 cup water
• 1 tsp vanilla bean paste
• 4 firm pears, peeled, cored and cut into eighths
• 500g mascarpone cheese
• 1 ½- 2 cups Greek yoghurt
• 30 (300g) sponge finger biscuits
• 1 ½ cups strong espresso coffee
• Cocoa powder, dusted, grated dark chocolate, and toasted hazelnuts, chopped (optional), to serve

• 500g Ripe Strawberries
• 3 Egg Yolks
• ¾ Cup Chelsea Caster Sugar
• ⅔ Cup Milk
• ⅔ Cup Cream

Pavlova

• 6 egg whites (at room temperature)
• 2 cups Chelsea Raw Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour

Toppings

• 150g milk or dark chocolate
• 1 cup Chelsea Chocolate Icing Sugar
• ½ Tbsp boiling water
• 250ml cream
• 1 punnet each blueberries, strawberries
• Handful freeze-dried cherries
• 50g milk or dark chocolate (in one piece), refrigerated

• 3 cups frozen free flow berries – raspberries, strawberries, blackberries or a mixture
• 1 cup Chelsea Icing Sugar (or a little more or less depending on the sweetness of the berries)
• 1 cup well chilled yoghurt (plain or fruit flavoured) or a cup of cream or milk