Latest Recipes
Welcome to my recipe page where you will find a number of great recipes to use for your next get together or tea party with friends.
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This page is currently being redesigned.
If you want to be notified when it's fuly available then click here and send me an email.
Dont forget to write your request and contact details in the message, so I can reply to you ASAP.
Chocolate Lovers Mousse
For the hopelessly addicted chocoholics out there, here's a recipe to tantalize your taste buds as you play the game of love.
The Ingredients:
250g good quality dark chocolate
6 large separated eggs
1/4 cup castor sugar
300ml thickened cream
small piece white chocolate
Irish whiskey and Bailey's Creme Liquer
The Process:
Separate the yolks and whites.
Beat the yolks, shot of liquer and castor sugar untilglossy and thickened.
Beat the cream in another bowl until thickened.
Beat the whites in a separate bowl until they go stiff.
Melt the chocolate in the microwave or over a double boiler.
Drizzle the melted chocolate into the egg yolk/sugar mix, beating as you add the chocolate.
Add the whipped cream to teh chocolate egg mixture.
Fold the stiffened egg whites through the choc cream mixture, adding one large spoonful at a time.
For a attractive presentation pour the final mousse mixture into small coffee cups or wine glasses ad then put them into the fridge to set. (Sets in about an hour)
Before serving pile shaved white chocolate over the cup or glass.
This gives the mousse an extra chocolate dimension and makes a great impression.
For the hopelessly addicted chocoholics out there, here's a recipe to tantalize your taste buds as you play the game of love.
The Ingredients:
250g good quality dark chocolate
6 large separated eggs
1/4 cup castor sugar
300ml thickened cream
small piece white chocolate
Irish whiskey and Bailey's Creme Liquer
The Process:
Separate the yolks and whites.
Beat the yolks, shot of liquer and castor sugar untilglossy and thickened.
Beat the cream in another bowl until thickened.
Beat the whites in a separate bowl until they go stiff.
Melt the chocolate in the microwave or over a double boiler.
Drizzle the melted chocolate into the egg yolk/sugar mix, beating as you add the chocolate.
Add the whipped cream to teh chocolate egg mixture.
Fold the stiffened egg whites through the choc cream mixture, adding one large spoonful at a time.
For a attractive presentation pour the final mousse mixture into small coffee cups or wine glasses ad then put them into the fridge to set. (Sets in about an hour)
Before serving pile shaved white chocolate over the cup or glass.
This gives the mousse an extra chocolate dimension and makes a great impression.
1 Tiramisu (al Paradiso)
2 Chocolate Lovers Mouse
3 Adult's Only Chocolate Crackles
2 Chocolate Lovers Mouse
3 Adult's Only Chocolate Crackles
Roxy's Tea Party Recipe
Tiramisu al Paradiso (Pull Me Up to Heaven)
This recipe gives a Gaelic flavour to the classic Italian dessert and is absolutely delicious!
The Ingredients:
Coffee (freshly brewed and allowed to cool)
Sugar (6 tablespoons)
Eggs (3 large separated)
Mascarpone cheese (250 grams)
Double (or Whipping) Cream (300 mls)
Sponge biscuits (one box/packet of 20)
Nutella (1 tablespoon)
Irish Whiskey and Bailey's Cream Liquer (1 shot each)
The Process:
First - to prepare the custard cream you'll need three bowls;
In the first bowl mix the yolks and the sugar with an electric beater until the mixture thickens, and the sugar is completely dissolved.
In the second bowl beat the mascarpone cheese and cream until the mixture thickens.
In the third bowl whisk the eggs-whites until stiff.
Combine the first and second bowl mixture. Mix throughly. Then then use a fork and fold the egg-whites into the cream to make a light soufle like mixture
Select a rectangular dish in which to assemble your Tiramisu.
Pour a half cup of cooled brewed coffee into a wide soup dish and add a shot of Irish whiskey and a shot of Bailey's.
In the bottom of the rectangular dish spoon a layer of the custard cream filler mix as a bed for the first layer of sponge biscuits.
Quickly dip the biscuits one at a time and lay them on top of teh custard cream.
Spoon another layer of custard cream over the the first row of bicuits then repeat another layer of coffee dipped biscuits on top.
Spoon the remaining custard cream over the top layer of biscuits. Smooth out any lumps with the back of the spoon.
Refridgerate.
After an hour in the fridge, put a tablespoon of Nutella into a microwavable dish and heat until runny.
With a fork or teaspoon drizzle the soft- runny Nutella over the set Tiramisu in a zig zag pattern. Then return the dish into the fridge to set the Nutella.
This decadent dessert can then be served the next day straight from the fridge. If it lasts that long!
This recipe gives a Gaelic flavour to the classic Italian dessert and is absolutely delicious!
The Ingredients:
Coffee (freshly brewed and allowed to cool)
Sugar (6 tablespoons)
Eggs (3 large separated)
Mascarpone cheese (250 grams)
Double (or Whipping) Cream (300 mls)
Sponge biscuits (one box/packet of 20)
Nutella (1 tablespoon)
Irish Whiskey and Bailey's Cream Liquer (1 shot each)
The Process:
First - to prepare the custard cream you'll need three bowls;
In the first bowl mix the yolks and the sugar with an electric beater until the mixture thickens, and the sugar is completely dissolved.
In the second bowl beat the mascarpone cheese and cream until the mixture thickens.
In the third bowl whisk the eggs-whites until stiff.
Combine the first and second bowl mixture. Mix throughly. Then then use a fork and fold the egg-whites into the cream to make a light soufle like mixture
Select a rectangular dish in which to assemble your Tiramisu.
Pour a half cup of cooled brewed coffee into a wide soup dish and add a shot of Irish whiskey and a shot of Bailey's.
In the bottom of the rectangular dish spoon a layer of the custard cream filler mix as a bed for the first layer of sponge biscuits.
Quickly dip the biscuits one at a time and lay them on top of teh custard cream.
Spoon another layer of custard cream over the the first row of bicuits then repeat another layer of coffee dipped biscuits on top.
Spoon the remaining custard cream over the top layer of biscuits. Smooth out any lumps with the back of the spoon.
Refridgerate.
After an hour in the fridge, put a tablespoon of Nutella into a microwavable dish and heat until runny.
With a fork or teaspoon drizzle the soft- runny Nutella over the set Tiramisu in a zig zag pattern. Then return the dish into the fridge to set the Nutella.
This decadent dessert can then be served the next day straight from the fridge. If it lasts that long!
Another Great Coffee Break Recipe
Video Recipe Index (coming soon)
$27.50AUD
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The Lady of the Cup
Roxy's definitive book on Tassology
Roxy's definitive book on Tassology
The Love Deck of Destiny
Roxy's fun & insightful game about Love
Roxy's fun & insightful game about Love
$49.95AUD
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+ postage
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