Brazilian coconut baked custard cake (quindão) 18 large egg yolks 1½ cups (330 g/11½ oz) caster (superfine) sugar, plus extra for dusting 1½ cups (100 g/3½ oz) shredded coconut 40 g (1½ oz) butter, melted, plus extra for greasing
ITALIAN - Tiramisù squares
Classic Baked Custard - The secret to a silky smooth baked custard is the balance of eggs to milk and cream and gentle baking. This velvety one is teamed with macerated prunes for a memorable dessert.
These tarts feature a very soft, light custard and a delicate, crumbly pastry that melts in your mouth. You will need a (⅓-cup capacity) muffin pan for this recipe.
White Chocolate and Almond Mousse
Soft, creamy, luscious, smooth and sweet - we think this is about as close as it gets to eating a cloud!