Adapted from Jaci Koludrovic
Makes 1 x 25x18x10cm (3L)

200g espresso
200g sugar
100g kahlua
160g marsala

  1. Add all the ingredients to a saucepan and bring to a boil

360g mascarpone
360g pouring cream
6 g powdered gelatine
50g marsala
15g kahlua
55g sugar
25g water
73g yolks (approx 4)

  1. Whip mascarpone until stiff, set aside in the fridge
  2. Whip pouring cream and vanilla paste until soft peaks, set aside in the fridge
  3. Bloom the powdered gelatine. Warm the alcohol and add in the bloomed gelatine, set aside
  4. Place yolks into a bowl of a stand mixer
  5. In a saucepan take the water and sugar to boiling, start whisking the eggs on high.
  6. When the sugar reaches 115°C, pour the syrup into the egg yolks – be careful to avoid hitting the whisk
  7. Continue whisking until the mixture doubles in volume and comes down to blood temperature
  8. Strain the gelatine and alcohol mixture into the eggs
  9. Fold in mascarpone
  10. Fold in cream

2 pkt Savoiardi biscuit
cocoa powder for dusting

  1. Soak the Savoiardi biscuits into the soak and layer alternating layers of soaked biscuit and cream
  2. Refrigerate overnight
  3. Serve with a dusting of cocoa powder

Caramel Flan Cake

Caramel Flan cake, a marriage between my two loves cream caramel/flan and a chiffon cake.

Caramel Flan Cake
Adapted from many recipes

8 inch round cake

150 g white sugar
60 mL water

  1. Heat the sugar and water to an amber or desired colour
  2. Add the caramel to the pan, swirl it so it coats the bottom of the pan evenly – it will harden when it cools.

6 large eggs
385 mL (1 large can) evaporated milk
60 g condensed milk
vanilla paste to taste

  1. Beat the eggs in a large bowl
  2. Mix in vanilla paste, evaporated milk, condensed milk
  3. Optional: sieve the mixture into the cake pan on top of the caramel, to get rid of lumps

Chiffon cake
6 egg yolks
1 pinch of salt
90 g caster sugar
60 mL water
60 mL full cream milk
vanilla paste to taste
190 g cake flour
1 tsp baking powder

6 egg whites
¼ tsp cream of tartar
90 g caster sugar

  1. Beat the egg yolks, salt and sugar until pale in colour
  2. Add water, milk, vanilla
  3. Sift cake flour and baking powder
  4. In a separate bowl: beat the egg whites until small bubbles form, add cream of tartar and sugar
  5. Fold the meringue to the cake mix in thirds
  6. Add the cake mixture to the pan slowly, it should float on the surface due to the air in the batter
  7. Bake at 180°C for 60 minutes in a water bath
  8. Let the cake cool completely, run a knife around the edge of the pan to release the flan
  9. Unmould by inverting the cake onto a plate

No/Bake Matcha Cheesecake

I had a baking itch.

It stemmed from being invited friend’s birthday party. I couldn’t possibly go empty handed! Then I got ambitious. Too ambitious. I was going to bring a matcha cheesecake in the style of the cheesecake that I had seen floating around on Instagram. Except, I had a problem. I had not yet eaten said cake and could only guess what it was comprised of.

A painstakingly huge amount of recipes were saved in the research project for another day. I eventually settled on two recipes: a no bake and a baked. After reviewing and adjusting ingredients on my trusty Excel sheet from a 6 inch pan to my 8 inch pan (because 6 inch was too small), I realised I only had enough cream cheese for one baked and two no bake. The dilemma: I didn’t want to commit all my cream cheese to one recipe (in case it didn’t work out).


No/Bake matcha cheesecake
Adapted from many recipes.

8 inch round cake

10 Oreo cookies without the cream
2 tbsp melted butter

1. Crush the Oreo cookies in a food processor.
2. Pour in the melted butter
3. Line a pan with baking paper. Pour the crumbs into an 8 inch springform pan and press with the back of a spoon to form a firmly packed crust
4. Bake for 10 minutes at 170 degrees C.

Baked matcha cheesecake
5 g gelatin (powder) + 29 mL water
2 egg yolks
64 g caster sugar
11 g flour
57 mL milk, lukewarm
57 mL thickened cream, lukewarm
250 g cream cheese, room temperature
23 g caster sugar
5 g matcha powder + 1 g boiling water

1. Soak the gelatin in the water for about 10-15 minutes, until soft.
2. Whisk the egg yolks and sugar (64 g) until thick and pale. Sift in the flour and mix well. Pour in lukewarm milk and whipping cream and stir. Sieve the mixture into a saucepan.
3. Cook the mixture on low heat and stir continuously. When it thickens, remove it from the heat. Add in the gelatin. Stir in the gelatin until it has dissolved and fully incorporated into the mixture. Strain it through a sieve to remove lumps. Pour the mixture into a bowl. Let it cool down a little, then cover it with plastic wrap such that it touches the custard. If the custard has thickened but tastes like raw egg or flour, add more cream or milk and continue cooking at the lowest heat, stirring occasionally until the custard has thickened.
4. Whisk the matcha powder with boiling water.
5. Whip the cream cheese with sugar (23 g). Add in the matcha paste.
6. Bake at 170 degrees C for 15-20 minutes.

White chocolate mousse
150 mL fresh cream
90 g white chocolate
2 egg whites
50 mL milk
4 g gelatin (powder)
1 tbsp water

1. Soak the gelatin powder in water
2. Whip the egg whites until stiff peaks.
3.Whip fresh cream until soft peaks.
4. Heat milk in a pot. When the milk starts to bubble at the edge, turn off the heat and add in the white chocolate. Mix until smooth.
5. Fold in the egg white into the chocolate mixture.
6. Pour the mousse on top of the cooled matcha cheesecake.

Matcha mousse
100 mL fresh cream
8 g matcha powder
2 egg yolks
20 g sugar
80 mL milk
3 g gelatin (powder)
1 tbsp water
2 tbsp hot water (to dissolve the matcha)

1. Soak the gelatin powder in water
2. Whip the egg whites until stiff peaks.
3.Whip fresh cream until soft peaks.
4. Mix the matcha with hot water in a pot. Mix it until smooth. Add the milk and mix until well combined.
5. When the matcha milk mixture starts to bubble, turn off the heat and add in gelatin.
6. Add the hot green tea mixture into the egg yolk mixture
7. Fold in the whipped cream.
8. Pour the mousse mixture on top o the chocolate mousse.
9. Refrigerate for at least 6 hours.