Pavlova is a family favourite of ours. My family loves the outside very crisp, with the marshmallow quite gooey. So instead of one large pavlova (which you can certainly do with this recipe), I make 12 smaller ones and that gives me the perfect crisp to goo ratio! Top these mini, single serve pavlovas with… Read More Mini Pavlova with Chocolate Mousse
This New York Style Gluten Free Cheesecake is for all the dessert lovers out there that struggle with gluten intolerance! As daunting as it was when we discovered my daughters bloating and pain was caused by gluten, it’s actually been fun, yet challenging endeavour to adapt many of my recipes to be gluten-free. This gluten… Read More New York Style Gluten Free Cheesecake
What is sugar? Sugar is a broad term that refers to any of a class of crystalline carbohydrates that includes sucrose, glucose, and fructose. Benefits of Invert Sugar in Desserts Invert sugar is a mixture of glucose and fructose molecules, but unlike regular sugar, they are not linked together. Invert sugar is created by hydrolyzing… Read More Glucose vs Corn Syrup vs Sugar
This cherry sorbet is so quick and easy to make. I always keep a bag of frozen berries or fruit inn the freezer so I have a great dessert to whip up in a pinch. I will say though, that you do need a powerful blender to achieve a really smooth texture, but even a… Read More Cherry Sorbet (No Churn Fruit Sorbet)
