Ingredients:

For the Crust:

• 1 cup butter, softened but not to room temperature
• 2 cups flour
• 1/4 cup sugar
• 1/2 cup pecans, chopped in small pieces

For the Cream Cheese Layer:

• 2 (8oz) packages Philadelphia cream cheese
• 1 cup powdered sugar

For the Pudding Layer and Topping:

• 2 small packages Jell-O instant lemon pudding mix
• 3 cups cold milk
• 3 – 4 drops lemon extract or 1 tbsp lemon juice – optional
• 1 (16oz) container Cool Whip, almost totally thawed
• Lemon zest, to garnish (optional)

Instructions:

1. Stir together butter, flour, sugar, and chopped pecans in a mixing bowl.
   A fork works really well to get everything mixed together.
2. Press into a 9×13 baking dish and bake 15-20 minutes at 350°, or until a light golden brown.
3. Remove from oven and set aside to cool.
4. Beat together cream cheese and sugar until creamy and smooth.
5. Spread over cooled crust.
6. In another mixing bowl, whisk together pudding mix and milk.
7. Then whisk in the lemon extract or lemon juice if using.
8. Allow to sit for 5 minutes to thicken up a little.
9. Spread on top of the cream cheese layer.
10. Cover and place in the fridge for 4 – 6 hours.
11. May be refrigerated overnight.
12. When ready to serve, spread whipped topping over the pudding layer.
13. Cut into 18-24 pieces (depending on how large or small you want them) and garnish with fresh lemon zest.

Ingredients:

• 3 eggs (yolks and whites separated)
• 50g Sugar (divided into 15g for yolks and 35g for whites)
• 1g Salt (1/4 tsp)
• 20g All-purpose flour (2 tbsp)
• 180ml Milk
• 1 tsp Vanilla extract
• Unsalted butter (for coating the cups)
• Additional sugar (for coating the cups)
• Powdered sugar for dusting

Equipment:

• Two 250-430ml ramekins or oven-safe cups

Instructions:

1. Preheat your oven to 200°C (392°F).
2. Prepare the cups:
   1. Coat the inside of your ramekins or cups with unsalted butter, and then dust them with sugar to prevent the soufflé from sticking.
3. Make the Base:
   1. Separate the egg whites from the yolks.
   2. In a saucepan, whisk together the egg yolks with 15g of sugar until the mixture is pale and slightly thickened.
   3. Add the flour and salt, whisking until smooth.
   4. Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens.
   5. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
4. Whip the egg whites:
   1. In a clean, dry bowl, beat the egg whites until frothy.
      Gradually add 35g of sugar as you continue to beat until stiff peaks form.
   2. Combine:
      Gently fold a third of the whipped egg whites into the yolk mixture to lighten it.
      Then carefully fold in the remaining egg whites until just combined, taking care not to deflate the mixture.
5. Bake:
   1. Fill the prepared cups with the soufflé mixture. Run your thumb around the inside edge of the cup to help the soufflé rise evenly.
   2. Bake in the preheated oven for 13-15 minutes or until the soufflés have risen and the tops are golden brown.
6. Serve immediately:
   1. Dust with powdered sugar and serve right out of the oven for the best texture, as soufflés will start to fall soon after they’re removed from the heat.
7. Enjoy your homemade soufflé!

• 1 pkt Jelly, any flavor but a red one will be the one!
• 1 cup sliced fresh fruit (raspberries, strawberries etc)
• 1 cup whipped topping (or fresh whipped cream)

1. Make up jelly according to package directions.
2. Chill until slightly thickened.
3. Set aside 1/3 cup.
4. Add fruit to remaining jelly; spoon into 4 to 5 glasses.
5. Chill glasses at an angle (see picture) until jelly is set.
6. Meanwhile, fold whipped topping into the reserved (1/3 cup) jelly.
7. Spoon topping mixture into glasses of set jello.
8. Chill.
9. Garnish and serve!

Mini pavlova dessert board, packed with gorgeous assorted fresh fruits, whipped cream, homemade passion fruit curd, fresh berry compote, and homemade mini pavlovas!
A beautiful light & refreshing dessert is the perfect way to end a yummy meal!

Ingredients
4 eggs, separated
200g sugar
60g butter or margarine, melted
140g cake flour
5ml (1 teaspoon) baking powder
pinch of salt
1 litre milk
5ml vanilla essence
40g cinnamon sugar
Note: Weigh all dry ingredients, do NOT convert dry ingredient measurements

Directions
Preheat convection oven to 180C (350F).
Grease 2 x 1 litre volume tart/pie pans or spray with non-stick spray.
Cream melted butter and sugar, add egg yolks and beat until creamy.
Sift cake flour, baking powder and salt together and beat into the egg mixture.
Slowly add milk and vanilla essence and mix well till lump free.
Beat egg whites till firm and fold into milk mixture with a metal spoon; mixture should be thin.
Pour mixture into 2 tart/pie pans and bake for 40 minutes on middle oven shelf till slightly brown and done.
Remove from oven and sprinkle with cinnamon sugar.
Serve hot or cold.

INGREDIENTS
15 ml baking soda
45 ml apricot jam
45 ml olive oil
60 ml Amarula Cream liqueur 15 ml vinegar
625 ml sugar
875 ml flour
375 ml milk
500 ml sugar
500 ml cream
375 ml water
6 eggs
salt
125 grams butter

SYRUP INGREDIENTS
500 ml sugar
500 ml cream
375 ml water
125 g butter
60 ml Amarula cream liqueur

METHOD
Dissolve the baking soda in the vinegar
Mix the eggs with the sugar until spongy
Add all liquid ingredients into bowl with egg and sugar mix
Add flour and salt into mixture until it becomes smooth batter
Pour batter into baking tray
Bake for 25 to 35 minutes
Mix syrup ingredients
Boil syrup ingredients in pot for three minutes
Add Amarula and pour syrup mix over malva pudding