Marble Pumpkin Loaf

About This Cake:
  • Pumpkin / Chocolate marble
  • moist loaf cake
  • cocoa powder for chocolate flavour
  • pumpkin pie puree Not pie filling
  • pumpkin spices!
  • super simple steps!

This loaf cake is a must try if you love the pumpkin season…. but also love chocolate! moist inside and gently crunchy on-top; its simply a must bake.

Recipe note: How to make DIY Pumpkin spice mix!

If you don’t already have some, no worries! it’s super simple. Just mix the following and you’ll have more than enough!

  • 4 teaspoons ground cinnamon
  • 1 teaspoon all spice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
Prep TimeBake TimeYields
10 minutes~1 hour1 standard loaf pan
The Recipe:

Marble Pumpkin Loaf

Ingredients:

  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • ¼ cup milk
  • ¾ cup canned pumpkin puree, not pie filling
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour,
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ¼ cup unsweetened cocoa powder

Procedure:

Preheat the oven to 350 Degrees F and parchment line or grease a loaf pan. set aside.

In a large bowl combine the first six ingredients : sugar, eggs, melted butter, milk, and pumpkin puree. Whisk together until a smooth and cohesive batter appears. It should be orange!

Next, in a medium bowl sift together the dry ingredients and whisk. Mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. (see note about the spices)

Once done, pour the dry batter into the wet and mix together until a smooth and lump free batter appears. Take half the batter in a medium bowl and stir in the cocoa powder.

Lastly, scoop or pour alternating batters into the loaf pan and take a butter knife to swirl then gently before baking.

Bake for ~50-55 minutes or until golden on-top with a toothpick coming out clean from the centre.

Let cool, slice, eat & Enjoy!

Happy Baking!

Vanilla Layer Cake

Classic White Cake layers & Sweet American Buttercream

About This Cake:

  • makes three 9 inch cakes * I have cut off the golden edges around the cake (optional step)*
  • American buttercream: consists of unsalted butter, icing sugar, milk, and vanilla extract
  • American buttercream is very sweet! Swiss buttercream could be made alternatively
  • light and fluffy cake
  • no butter cake! only a flour mixture with eggs, oil , and milk
  • truly just like a copycat box mix recipe

Method: the truly copycat “box mix” cakes

the cakes are a simple dry mixture of; cake flour, baking powder, salt and granulated sugar combined with a wet mixture of; eggs, milk or water and oil. Therefore, it is truly a copycat box mix recipe from scratch. Perfect for those who love the light fluffy cakes they produce!

Step 1)

In a medium bowl the cake flour, baking powder, salt and granulated sugar get whisked together and set aside. So simple!

Step 2)

I n a large bowl or a large glass measuring cup the wet mixture in made by whisking 3 eggs, about a cup of milk, and 1/3 cup of oil with vanilla extract fro flavour.

Step 4)

the large bowl now makes sense, as the dry ingredients get folded into the wet about 1/3 of the mixture at one time. Once fully smooth a semi thick batter should appear.

Step 5)

the oven in preheated to 350 Degrees F for 9 inch cakes or 325 for cupcakes or smaller cakes. The cake pans get gently greased and a parchment circe for the base is measured and placed.

Now the batter can be poured about half way and baked for ~25 minutes or until a toothpick comes out cleanly.

Step 6)

Once the cakes are out they can be set to cool on a cooling rack ( or in the pan) and once fully cool can be wrapped in plastic wrap and frozen overnight. ( see notes for freezing)

THE BUTTERCREAM

step 1)

make sure the unsalted butter in softened to room temp. before starting. IF it is too soft, do not worry, it can firm up in the fridge after a few minutes.

firstly, cream the butter until it looked like whipped butter without chunks. sift in the powdered sugar and use an electric mixer on low to do this. once half the powdered sugar has been added, pour in the milk and continue with both the electric mixer and powdered sugar. lastly add the vanilla and it’s all done! store in the fridge until the cakes are ready to be assembled.

Notes for Success

1)freezing the cakes: these can easily be made before hand and frozen. Be sure to let them cool completely before freezing or else moisture will form and make them soggy. Be sure to wrap them tightly, and let them thaw in room temp before assembling.

2)Buttercream may melt in room temp. if it’s a warmer day, so keep it in the fridge or use the fridge to firm it up is it was on the softer side.

3)Cake flour works best for producing light cakes, but all-purpose flour can work just as well for this recipe.

4)line the cake pans with both oil spray, butter, and a parchment circle for the base. Otherwise the cake may stick!

The Recipe
prep timebake time
15 mins25-30 mins
yields: three 9 inch cakes

Vanilla Layer Cake

Ingredients:

cake:

  • 2/3 cup canola oil
  • 1 1/4 cup whole milk
  • 1 tablespoon vanilla extract 
  • 3 large  eggs 
  • 1 1/2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt

buttercream:

  • 1 cup unsalted butter
  • 4-5 cups confections sugar
  • 2 teaspoons vanilla
  • ~1/4 cup milk or heavy cream
Procedure:

Preheat the oven to 350 Degrees F and grease your 9 inch cake pans as well as line them with parchment the size of the diameter and placed on the base. Set aside.

In a medium bowl whisk together the flour, baking powder, granulated sugar, and salt. Set aside. Now in a large bowl ,using an electric mixer on low, combine the eggs, milk, oil, and vanilla extract.

In thirds, pour the dry mixture in the wet and simultaneously keep mixing with the electric mixer on low. Once a smooth batter rid of any lumps appears, the batter is complete!

Pour the batter into each pan evenly at about half way up the pan and bake for ~25-30 mins or until toothpick comes out clean.

Once out of the oven let the cake cool completely before decorating or freezing.

The Buttercream:

In a large bowl cream the unsalted butter until it looks whipped and air incorporated. Sift in the powdered sugar and simultaneously keep mixing with the electric mixture on low. Once half the powdered sugar has been added, pour in the milk. Continue with the powdered sugar and finally the vanilla until it is complete! assemble and decorate the cake or set in the fridge until you are ready to assemble.

Happy Baking!

Donuts: one recipe. endless flavours.

About This Recipe:
  • one base donut recipe; perfect for customizing flavours!
  • recipe for honey cruller batter as well ! (pictures above on far left)
  • simple ingredients; yeast, flour, butter etc.
  • quick and fun to make!
  • oil fried or oven baked options
  • yields 16 donuts

The Method:

whether you are oil frying or oven baking these donuts the recipe starts the same though making the dough. It is a simply dough that is similar to many other by using yeast, granulated sugar, eggs, milk, butter and vanilla. As well as, flour, baking powder, and salt. The dough is set to “rest ” or “proof” for a couple hours and then it is done.

The donuts come to life when the dough is rolled out and cookie cutter are used to make the iconic circle shape with a whole in the middle.

Once shaped the donuts are placed in hot oil at 350 Degrees on the thermometer and cooked on each side for 2-3 mins until done! after frying they get left to cool on a cooling rack before the final step.

Finally, the fun part is the flavour customization. Either chocolate dipped, glazed, sprinkled, or plain it is up to you!

Making the Donuts:

Three steps: rolling and cutting, oil frying, and cooling.

the recipe:
preprestfrying
10 mins2 hours2-3 mins per side
yields: 16 donuts

Simply delicious Donuts

Ingredients:

  • 1 cup warm whole milk
  • 1 Tablespoon active dry yeast
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 6 Tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour
  • 1 – 2 quarts vegetable oil
Procedure:

Make the dough by warming the milk in the microwave or in a saucepan on the stove so it is warm but not boiled or hot. In a large bowl (the one that will eventually be for the proofing the dough) add the granulated sugar and yeast, and pour the warm milk overtop. Cover with a towel for 5 minutes. It should look frothy on the top after 5 minutes.

next add in the melted butter, eggs, and vanilla. In another bowl quickly whisk the flour, and salt, then fold that into the mixture. Once fully mixed the dough should create. a ball that will be quite sticky. Use extra flour and start to knead the dough until elastic like and not sticky non a floured work surface. place back in the large bowl and cover to proof for ~2 hours.

after proofing, roll out the dough into a rectangle about 13 x 9 inches and cut out doughnut shapes with cookie cutters, or jars turned over, or even glass cups turned over. Place on a baking sheet and get the heavy bottom pot filled with oil. Let the doughnuts continue to proof while you wait for the oil to heat up. the oil should reach about 375 Degrees or (simmering gently but not boiling)

place one donut in the oil at a time and flip after about 1-2 mins. After each side is golden let it drip over a cooling rack.

Lastly, once all cooled, decorate, glaze, or dip the donuts to you favourite flavours!

Enjoy!

Happy Baking!

Lemon Poppyseed loaf Cake

Luscious Lemon Loaf with Playful Poppyseeds
About This Recipe:
  • moist cake with subtle crunchy top
  • lemon juice & zest
  • poppyseeds for texture
  • 3 large eggs needed!
  • yogurt or sour cream needed!
  • quick one bowl mixing then 1 hr in the oven!
  • sweet lemony drizzle
The Method:

this recipe follows a very simple butter mixture and dry flour mixture (two bowls, wet and dry) approach which you have probably done before.

in the first boel the butter and sugar are creamed together with an electric mixer. next the eggs and vanilla extratc are creamed in, and the wet bowl is complete! so simple!

in the second bowl the dry mciture is made. firstly the flour is sifted, then the baking powder, baking soda, and salt are added and whisk together.

THe dry mixtures gets mixed into the wet in three portions (thirds) adn then after each thrid of flour is added a portion of the yogurt or sour cream is added as well, until one batter remains. Lastly the poppy seeds are folded in and it is complete.

A loaf pan in line with parchment on the shrot sides and greased on the longer sides. THe oven is set to 350 Degres F and the loaf is baked for ~50-55 minutes.

Once cooled the loaf is drizzled with the glaze, of which is made by simply mixing cofectioners sugar, milk, and lemon juice.

The Recipe:

Prep timebake timecool time
15 mins50-55 mins1 hour
Yields: 1 loaf pan 8×4 inch

Lemon Poppyseed Loaf Cake

ingredients:
  • 1/2 cup (1 stick) unsalted butter *room temp.
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 Tablespoons lemon zest
  • 2 Tablespoons lemon juice
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/2 tablespoons poppy seeds
  • 1/2 cup plain greek yogurt or sour cream
Procedure:

Preheat oven to 350 Degrees F and line a loaf pan with parchment along the bottom and over the shorter sides with grease on the longer sides. The parchment will serve as handles to get the loaf out of the pan.

In a medium/large bowl cream the butter and sugar until fluffy. Add the eggs, one at a time, then the vanilla. next fold in the lemon juice and zest. The wet mix is now done.

In another bowl whisk the flour, baking powder, baking soda and salt.

Combine the two bowl into one by pouring the flour mix into the wet mixture. Add the flour in portions of thirds while also adding portions of the greek yogurt (or sour cream). You will be left with one smooth batter. lastly, fold in the poppyseeds.

Pour the batter in your pan and bake on the middle rack for 50-55 mins or until golden with the toothpick test clean.

Enjoy!

Happy Baking

Banana Cream Pie

About this Pie:

  • classic all butter pie crust recipe
  • creamy half and half based custard with eggs and butter
  • banana slices at the base of each slice
  • whip cream/banana topping!
  • sweet banana flavour! no bake pie!

The Method:

firstly the pie crust is made from an all butter recipe. However, a pre bought pie crust will make the process even simpler and works perfectly well.

The custard is made on the stovetop so watch the heat! It only needs to come to a boil for about one minute and then it should be thick enough. You can test it by using a spoon to se if it rests on the back (as pictured); that is when it is thickened enough.

Once the custard is done it is strained and set to cool completely. At this point the pie crust will be ready and cooled. Next is the assembly! slices of banana rest in the bottom and the custard gets poured over-top. The pie is now complete and chills in the fridge for 3 hours to become firm. Note: the freezer does not make the custard set well, it turn it to a frozen crunchy custard rather then creamy.

Lastly, make the whip cream and top with banana slices. The pie is ready to enjoy!

The Recipe:
Prep TimeBake time (pie crust)Set/chill time
Yields one 10 inch pie dish

Banana Cream Pie

Ingredients:

Pie crust:

  • 1/2 cup unsalted butter
  • 1 1/4 cups all purpose flour + some for rolling out
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup ice cold water

Custard:

  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 cups  half and half
  • 4 large egg yolks
  • 3 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 medium bananas sliced

Whip cream

  • 1 cup cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
Procedure:

Make the pie crust:

In a large bowl whisk together the flour, sugar, salt, and once combined add the butter in cubes. Using a pastry blender, two knives, or your fingers “cut” the butter not the flour until only pea sized chunks appear. Next add the 1/2 cup of cold water slowly as not all of may be required. You are looking for a ball of dough to form, without being too wet. Once done wrap and refrigerate for ~ 2 hours.

after the refrigeration roll out the dough on a floured working surface to be 1/4 inch thickness and place inside pie dish. Pinch the sides with a fork or create your own design with the extra pie dough! Bake for ~30 minutes at 375 Degrees F and use pie weights for the best success.

Tip: If you do not have pie weights, simply place parchment overtop of the crust and fill the dish with rice or pasta.

One slightly golden let the crust cool and proceed to make the custard.

Make the custard:

In a large saucepan combine the sugar and cornstarch. set aside.

In a large bowl whisk together the half and half, and egg yolks until fully combined. Pour the wet ingredients not the dry and mixing the two together completely.

turn on the heat to medium and bring to a boil stirring the custard continuously with a rubber spaula or spoon

allow the custard to boil for one minute (should be thick) and turn off the heat. Stir in the butter then the vanilla extract.

Strain the mixture and allow to cool completely.

Assamble:

slice two medium bananas and place them all along the base of the cool pie crust. Pour the custard over-top and place the pie in the fridge for ~3 hours to ‘set’ till it is firm.

Make the whipping cream: add all the ingredients in a large bowl and use an electric mixer to whip them together. Start on high speed and continue until. stiff peaks appear, ~3-4 mins. Do not over mix the peaks will go flat! so once you see the stiff peaks turn off the mixer!

Finally, decorate the pie with whip cream and bananas as you please

Enjoy!

Happy Baking

Shortcakes: Peaches & Cream

Classic Shortcakes for Customizable Flavours

About this recipe

  • soft inside and subtle crunchy/crumbly outside
  • biscuit-like but not super tall = shortcakes
  • floured working surface, circle cookie cutter or (jar lid) needed
  • plain shortcakes means you can top with peaches, strawberries, whatever you like!
  • buttermilk & unsalted butter needed!
  • whipping cream or clotted cream for topping!
  • super fun to make and assemble

What are Shortcakes?

Shortcakes are considered to be sweet biscuits that are not too tall, but are leaved with baking soda and baking powder. Often plain, these biscuits are paired with cream and fruit to complement their gentle sweetness. They are soft on the inside with a subtle crumbly outside. When compared to a scone they are less dense and more light and fluffy.

Often in shortcakes recipes there is the use of buttermilk; this is absolutely crucial! otherwise they will taste like baking soda. The acidity for buttermilk adds fat and helps the leavening advent to rise the cakes. It also cuts the flavour of baking powder and baking soda so be sure to not swap this ingredient.

How to fold the dough:

The Recipe:

Prep timeBake timeTotal time
15 mins18-20 mins50 mins
Yields: 8 large shortcakes

Shortcakes: Peaches & cream

Ingredients:

biscuits:

  • 2 and 3/4 cups  all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt 
  • 3/4 cup unsalted butter, cold and cubed
  • 1 cup cold buttermilk
  • optional:
  • 2 Tablespoons heavy cream or buttermilk *for brushing
  • coarse sugar *for topping

cream:

  • 1/4 cup + 2 Tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream

Procedure:

Make the biscuits: 

Preheat oven to 400°F and line a rectangular baking sheet with parchment; set aside.

Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Whisk until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter, two forks, two knives or your fingers. Continue cutting in the butter until small, even, pea sized crumbs of butter appear.

Next, pour the cold buttermilk on-top of the butter mixing it in with a large wooden spoon or spatula. mix until it comes together into a ball. It will be wet and crumbly and that is okay!

on a slightly floured work surface, use you hands to shape the ball into a rectangle about 1/2 inch thick. Fold both shorter sides of the dough inward like an eveleope, then turn 180 degrees and reapt by pressing the doough into a rectangle 1/2 thick again. Repat the process by folding the shorter sides inward and then turing the evelope 180 degrees. Once this is done twice flatten into a rectangle again 1/2 thick and cut out circle shortcakes with a cokie cutter or jat lid.

Place the shortcakes evenly apart on the baking sheet and brush iwth buttermilk before baking.

Bake the cakes for about 18-2o minutes. let cool completely before assembling with cream adn fruit.

While in the oven, make the whipping cream. with an electric mixer or by whisk add all the ingredietns for the cream and whisk or beat until stiff peaks appear. THis will be about 4 mins on high speed or 5-7 mins by hand.

assemble the cakes as you like and have fun!

Enjoy!

Happy Baking!

Strawberry Rhubarb Crumble Bars

Sweet Shortbread. Rhubarb & Strawberries. Crumble on-top

About this recipe:

  • shortbread-like base; buttery, sweet, with oats
  • simple filling; strawberries, rhubarb, corn starch and sugar
  • crumble on-top is the same mix as the base (yay only two mixtures not three!)
  • quick to make
  • can be cut in bars or squares
The Method:

Three layers are made :

The base is made by creaming the butter into the flour, sugar, salt and oats mixture. Once there are no large chunks on butter, the egg yolk * gets add until the mixture holds its shape well. It should stay intact as a ball if you make one, thats when you know it is ready to be pressed into the base of a pre-lined or greased pan. Only press 2/3 into the base for the rest goes on-top!

Next, the rhubarb gets cut into small chunks along with the strawberries and tossed in a bowl with the granulated sugar, and corn starch. Once all coated evenly, it is poured into the base.

Lastly, the remaining 1/3 of the crumble base is sprinkled on-top and the bars are ready to be baked.

The Recipe:

Bake timePrep TimeTotal Time
15 mins30-35 mins~45-50 mins
yields one 9 inch square pan

Strawberry Rhubarb Crumble Bars

Ingredients:

Bars:

  • ½ cup unsalted butter, cold and chopped
  • 1½ cups plain all purpose flour
  • ⅓ cup granulated sugar
  • ½ cup old fashioned rolled oats
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg yolk

Filling:

  • 1 cup strawberries, chopped
  • 2-3 medium stalks rhubarb diced
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
Procedure:

Preheat the oven to 180 C (350 F) and pre-line or grease a 9 inch square pan.

In a medium mixing bowl whisk together the flour, sugar, oats, baking powder, and salt. Next, add cubes of the butter and use either a pastry blender, fork, or your fingers to combine the butter until small pea chunks remain. Add the egg yolk until evenly mix in.

once you can squeeze the dough into a ball and it hold *pictured above*, it is ready to be pressed into the pan. Press 2/3 of the mixture and leave the last third for the crumble on-top.

Next, cut the rhubarb and strawberries. dice the rhubarb stalks into even small/medium chunks about the same size as halved strawberries. In a small bowl combine the fruit with the sugar, and cornstartch until evenly coated; and place on-top of the base.

Lastly, sprinkle the last third of the base crumble mixture over-yop and it is ready to bake!

bake for ~35 mins until slightly golden

Enjoy!

Happy Baking

Chocolate Cherry Brownies

Rich chocolate & Tart Cherries
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Why You’ll love this Recipe:
  • rich chocolate flavour
  • simple one pan bake
  • sweetness from soft cherries baked inside
  • chocolate chips = double chocolate dreams
  • simple ingredients; simple steps
  • baked in under 30 mins
About the Recipe:

Did you know that many brownie recipes are made completely on the stovetop? well, now you know. This recipe is one of them! I find that in doing so, thick brownie batter with the most rich chocolate flavour occurs.

Through melting the butter in a large saucepan with the chocolate to a gentle simmer from the stovetop, the gentle heat infuses the chocolate very well. This is how such chocolatey brownies are achieved!

On the stovetop two precautions are needed. 1) keep it on low the entire time. 2) only add the eggs once the batter has cooled for a few minutes.

The process on the stovetop follows:

  • melt the butter and chocolate in a saucepan on low until a chocolate sauce like consistency appears
  • Once cooled, add eggs and vanilla and stir in well
  • sift in the flour, salt, and cocoa powder and stir until thick & lump free
  • pour into pre-lined/greased pan
  • bake for ~25-30 mins and top with chocolate chips and cherries

The Recipe
Prep timeBake timeTotal time
10 mins~25 mins~40 mins

yields: one 9 inch square pan

Cherry Chocolate Brownies

Ingredients:
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  • ¾ cup unsalted butter
  • 8 oz dark chocolate
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup plain all-purpose flour
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • 1 cup black cherries (fresh or canned)
  • ¼ cup chocolate chips (optional)
Procedure:

Preheat the oven to (180 C) or 350 Degrees F and pre-line with a 9 inch square pan with parchment paper. Set aside.

Place a medium-large saucepan on the stovetop and set it to low heat. Melt the butter and chocolate until a smooth chocolate sauce-like consistency appears.

Next, turn off the heat and let the saucepan cool off for a few minutes; add the eggs and vanilla. Mix fully until thick and combined.

In a separate medium bowl, quickly sift together the flour, cocoa powder, and salt and fold it into the saucepan with a very gentle low heat. Mix until it is rid of any lumps of flour.

Pour batter into the pan and place in half the cherries (the rest are for after )

Bake for ~25-30 mins

Once out of the oven top with chocolate chips and watch them melt! Add more cherries as desired!

Enjoy



Happy Baking

Tiramisu

Cream, Coffee, & Chocolate

About the Recipe:
  • 4 ingredients: cream, coffee (expresso), ladyfingers, and cocoa powder
  • no bake
  • completed in 25-30 mins
  • Delicious strong coffee flavour !
  • creamy soft texture all around
The Method:

Three major steps: dip, arrange, cream

Firstly the lady fingers get dipped in strongly brewed coffee or expresso and placed so they completely cover the base. Then the cream gets evenly spread over-top

After the cream, a second layer of dipped ladyfingers get evenly placed, then topped with cream and finally cocoa powder sifted!

The Recipe:

Prep timeChill timeTotal Time
5 mins25 mins Freezer~30 mins

Tiramisu

Ingredients:
  • 5oo ml / o.5 L / 17 oz/ 2 cups of whipping cream
  • 1/2 cup granulated sugar
  • 1 -2 cups expresso or strong brewed coffee
  • ~30 lady fingers (enough to cover pan of choice for two layers)
  • 1/4 cup cocoa powder
Procedure:

Firstly, set up all the ingredients in a conveyor belt like sequence. Place your lady fingers beside a bowl of the strong coffee, then the dish and lastly the cream.

Dip the lady fingers in the coffee on both sides and let them drip slightly. Be warned they will become soft so be quick! and do not use hot coffee, wait till it is cooled. Place each dipped lady finger tillhe. base is covered.

Next, cover the ladyfingers with cream and repeat the first process overtop. Finish with another layer of cream and sift cocoa powder on-top!

Let the dish firm up in the freezer for 25 mins and enjoy!

Happy Baking!