Pavlova

Pavlova - does not need an introduction, it is as famous as the Russian ballet dancer Anna Pavlova - which this beautiful meringue based dessert was named after.

Many believe that it was first made in New Zealand  in the 1920's when the ballerina was on one of her tours and others believe it was Australia. It's creation has been a source of argument of the two nations for many years.
No Australia Day celebration is complete without Pavlova! Being that AD is in summer we have so many luscious fruits to choose from to adorn this lovely dessert.
This beautiful meringue is created with a few main ingredients - egg whites and sugar.  It has a crisp crust and is soft, light inside.

Fresh whipped cream and then a mix of berries, passionfruit, grated chocolate are just a few of the toppings I use to finish off.

When making this dessert careful attention has to be taken when separating the egg whites, no egg yolk whatsoever in the bowl and always use eggs at room temperature. Wipe down the beaters and bowl with vinegar to make sure all mixing utensils are clean.

When the pavlova has been baked for 1hr and 30 mins, leave the oven door ajar and leave in oven for a further 30 mins.

I usually make mine the night before then decorate just before serving. A grand finale for any occasion!

High Tea....

Anna, the Duchess of Bedford (1788-1861) is credited as the creator of teatime. Because the noon meal had become skimpier, the Duchess suffered from "a sinking feeling" at about four o'clock in the afternoon. At first the Duchess had her servants sneak her a pot of tea and a few bread stuffs. Adopting the European tea service format, she invited friends to join her for an additional afternoon meal at five o'clock in her rooms at Belvoir Castle. The menu centred around small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea. This summer practise proved so popular, the Duchess continued it when she returned to London, sending cards to her friends asking them to join her for "tea and a walk in the fields."



Re-creating this beautiful tradition is easy to do in your own home...bring out all things pretty, your fine china, tiered cake stands and of course a selection of Tea's and Champagne. This will add finesse, and elegance to the occasion!

Slices are also traditional fare and the one I like to serve, for High Tea is Coconut Meringue Strawberry Jam Slice.

The first time I had this, I was about 16 years old, a family friend had made it to bring along to a picnic. Well I was hooked, and had to know how to  make this! My obsession for harvesting recipes, started long ago. I scribbled down the recipe, and when we got home I belted away "Coconut Slice", down on my typewriter and have kept it ever since. Over the years, I have made a few adjustments to the recipe, and now, have adopted a more sophisticated name - as above.



Lets start from the top of this slice...the lovely meringue topping is more like a fluffy macaroon, laced with coconut, then strawberry or raspberry jam (either is perfect) spread over, the buttery base similar to a shortbread. Simple, and yet, it's delicious to say the least! Anyone for Tea?

Chocolate,Almond, Cherry Biscotti

Chocolate...

Chocolate ⁱ/ˈtʃɒkᵊlɨt/ is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. What a wonderful discovery for us to enjoy!

Chocolate has become one of the world's most popular food types and flavours of the world. It is the quintessential ingredient for so many of my delicious Desserts and Biscotti for example.... Chocolate, Almond & Cherry Biscotti, Chocolate and Hazelnut Flourless Cake. Whether you prefer Dark, Milk  or White Chocolate -  (no cocoa solids in White Chocolate) it is all up to individual taste, for me Dark Chocolate is the way to go and I use it frequently!

I have made these chunky Biscotti with roasted almonds, tart cherries and dark chocolate pieces, with a little added spice.They are twice baked  which gives them a crispy, crunchy texture and to finish drizzled with more chocholate.


Each bite will give you a little surprise.Try them dunked into a cup of coffee for that early morning -"kick start". It is very hard to stop at one...

Banoffee Cake

Banoffee Cake, originated in the UK in the early 70's, since then it has evolved into a Banoffe Pie, starting with a lovely crisp shortbread like pastry case then filled with toffee, banana and cream and grated chocolate, it is just as delicious!
I much prefer the cake version, the delicate, light sponge made with a hint of  banana and with the combination of all the other flavours - marry together to make an wonderful dessert for any occasion.

The Banoffee Cake becomes a little tower as you begin to assemble the other elements.


The first step to enrich this light sponge is to start by putting a layer of Toffee Sauce. The Toffee Sauce is very important to the overall texture and flavour. 

The rich smooth toffee sauce is made up of ingredients such as Golden Syrup, Cream & Brown Sugar.

Second part of the creation is the sliced banana, followed by vanilla cream. I like to go all out and put more sauce again before it is crowned with another layer of sponge, topped with vanilla cream and toffee sauce. 

It's to die for...


Serves 10 - 12 people
$45.00

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Keep Calm and Carry On was a propaganda poster produced by the British government in 1939 during the beginning of the Second World War, intended to raise the morale of the British public in the event of invasion.

I rather like the new  parody of this poster  it always raises my morale when I see this.

Cake, Dessert will definitely bring a different invasion to the table!

What joy it is to take out a lovely baked cake and then to share with loved ones. I never need to be motivated to Bake or try out another receipe! Do you need motivation to enjoy Divine Desserts?

Cheesecake is my signature dessert.

I have been making this delightful treat for so long and here is why I never get tired of it.

It's always on request for  family occasions. It must be the combination of the beautiful ingredients that make the cheesecake creamy, smooth with a  rich texture and flavour.

My favourite cheescake is the Lemon Baked Cheesecake and occassionally a New York Cheesecake comes to the rescue.

I also make one by flavouring  it with Orange juice and Orange zest.
When serving this a little Chocolate Sauce finishes it off completely.

If you are addicted to Cheesecake like me and the last piece is just sitting there my approach is "hand over the Cheesecake and nobody gets hurt". Ok , I know this is a little extreme and thankfully it has never come to this, but very close...
Serves 10 - 12 people.
$40.00

Sticky Date Pudding with Butterscotch Sauce

Pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards such as Bread & Butter Rice Pudding.

Pudding may also be formed by mixing various ingredients such as flour, butter, sugar, eggs, fruit and suet which produces a solid mass. These are baked, steamed and boiled.

Autumn has now begun no need to wait for winter to enjoy my Sticky Date Pudding with Butterscotch Sauce.

Moist, delicious dates throughout the pudding served with a toffee coloured Butterscotch Sauce and a scoop of Vanilla Bean Ice Cream. I also love making this as an individual size pudding! It doesn't get better than this.....

Serves 10 -12 people
$45.00

Orange & Almond Cake

Orange works with so many things e.g. Orange and Almond...

These flavours compliment each other so well, but I believe we need to switch things around. I came across this cake many years ago and I fell in love with this combination immediately. The from the Orange alone is alluring. I could just eat it all by myself when it is sitting in the box staring at me!

Also a perfect cake for Passover. This one has been requested many times over - you must try it for yourself!

Serves: 10 - 12 people
$40.00
Serve with Vanilla Ice Cream or Blood Orange Gelato!

Chocolate & Hazelnut Flourless Cake

Dense and moist Dark Chocolate & Hazelnut flourless cake. I've topped this gem with plump raspberries  - the perfect combination with a dark chocolate cake.

Serve with ice cream or whipped cream. And with a drink? I suggest a sweet dessert wine or a dark Belgian Ale to compliment the palette. A favourite for lovers of chocolate.

NB - This is gluten free.

Serves: 12
Price: $40.00

Baked Ricotta and Lemon Tart.

Some baked ricotta cakes can be too overpowering and rich. As much as I love ricotta, I thought it'd be better to tone it down a little so you still get the citric lemon flavour. 

This 23cm flan is held together by a delicious pastry shell.

Serves: 6-8

Price: $36

Swiss Roll w/Seasonal Berries.

I'll be updating content regularly with my home baked desserts. Please feel free to ask me about each tasty treat.

First up: A Swiss Roll w/ Seasonal Berries. 

 

As most of you know, a Swiss Roll is a type of sponge cake. We're not sure of its origins (despite the name suggesting Switzerland), but we do know that everyone says 'Yes' when it's offered.

Filled with fresh cream and seasonal berries.
Serves: 8-10
Price:$38

Welcome to Divine Desserts, a place where your curious eyes will entice you to try home-crafted gems.

I'd like to invite everybody into my kitchen. This is where my lifelong interest and passion for baking starts with mixing into a bowl of delicious natural ingredients.

I decided to showcase what once was a past time but has gradually become a small business. I'll be adding my new creations along with other inspirations regularly.

All of my products are baked within days' notice, proving them to be free of preservatives and additives - a feature not common enough with cake makers today.

Feel free to browse through the selection. Please do not hesitate to get in contact with me regarding orders or questions about ingredients and quantities.

Tiramisu Charlotte Cake

Here is a Tiramisu Charlotte Cake. Filled with mascarpone, crushed hazelnuts, fresh cream and strawberries, the Tiramisu Charlotte Cake is a Divine Desserts favourite.

Feeds: 10-12
Price: $60
Notice: 2-3 Days