I heard ‘Scoop Cake’ has recently become quite popular in Japan. I believe it has been strongly influenced by the English dessert ‘Trifle’. However, ‘Scoop Cake’ in Japan is more like a shortcake in a bowl. It can be made with the clumsiest hands, because the sponge cake doesn’t have to be perfectly baked and …
This is the dessert that my children used to make by themselves when they were young. While we were living in Japan for a short period of time, my children fell in love with Japanese style parfait, made by layering jelly, whipped cream, ice cream, and fruit, usually served in a tall glass. After we …
‘Umeshu’ is a Japanese liqueur made by steeping unripe Ume fruits (similar to apricot) in strong alcohol, such as Shōchū, with Sugar. It has quite high alcohol content. Believe or not, I was allowed to drink it when I was a child. It was mixed with plenty of icy cold water, though. This jelly is …
Have you tried my ‘Tofu Chocolate Truffles’? Tofu can be used for sweets. This is another example. Simply mix the drained Silken Tofu with softened Cream Cheese, and add Lemon and Sugar. Today I added some Mango, but naturally you can use any fruit. Makes 2 Servings Ingredients 150g Silken Tofu *drained4 tablespoons (60g) Cream …
This simple dessert is somehow underrated these days, but it always comes to my mind when I think about the berry dessert. It’s an English dessert. Traditionally, fruit fool is made by folding stewed fruit into custard, but I use Whipped Cream and Yoghurt. It’s so easy to make. Makes 4 Servings Ingredients 1 cup …
This dessert is called ‘Purin à La Mode’ in Japan. ‘Purin’ is a Japanese name for Creme Caramel. According to Wikipedia, this dessert was invented by a hotel in Yokohama to entertain wives of American GHQ officers after World War Ⅱ. I never knew that, but this dessert was always popular at family restaurants and …
To make this dessert, I bought a Tupperware jelly mould and it was before my first child was born. So, this recipe is older than my son. The amount of Sugar is up to your preference, but it shouldn’t be too sweet. Fruit can be any fruit that can go well with cream cheese flavour. …
This delicious cake can be made with any seasonal fruit. This time I used Apricots. You may wish to use plums, peaches, nectarines, pears, apples, etc. If you don’t have any seasonal fruit, canned fruit is totally fine. Enjoy with softly whipped cream or yoghurt. Cake Tin 20cm Square Cake Tin Crumble 50g Butter3 to …
When I want to use up the leftover egg yolks, I often make custard desserts. This is one of them. Some recipes say we should cook the egg yolks with milk, but I don’t cook. Because the hot milk added to the egg yolk mixture will cook the egg yolk. This Basic Bavarois is best …
Kanten is similar to Agar Agar but its texture is different. The advantage of using Kanten and Agar as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Those fruits break down the protein found in gelatine and prevent the jelly from setting. This doesn’t …
When I find some pears in the fruit basket getting very soft, I always make them into ‘Pear Upside-down Cake‘. But I recently discovered this custard tart is another good dessert to use up the softened pears. This is almost identical to my ‘Banana & Custard Tart‘. Pears can be replaced by peaches, cherries, apples …
Kanten is a gelling agent which is very low in calories and it won’t melt when warm. It is made from seaweeds and similar to Agar Agar. Kanten is very useful if you want to make a jelly using Pineapple and Kiwi Fruit or Mango, as these fruits break down the protein found in gelatine, …
‘Pavlova’ is a meringue dessert with crispy crust and soft inside, topped with whipped cream and fresh fruit. I heard that the dessert was created in honour of the Russian ballet dancer Anna Pavlova’s tour to Australia and New Zealand. It is one of the iconic foods in Australia.The recipe is simple and it is …
It’s winter in Melbourne. On the cold nights, warm desserts make everyone happy. This warm and creamy stewed apple dessert was my children’s favourite winter dessert. I sometimes use tinned pear or peach, that are already soft and don’t need to be stewed. Rum is totally optional for children but I add it, generous amount, …
This is my daughter Sachi’s recipe. To be precise, this is the recipe that she learned from Auntie Joan for her school project many years ago. Originally the recipe required 1 cup of Caster Sugar and I reduced it to 3/4 cup. I often bake the cake with some berries, or serve the cake with …