● It’s about passion – putting in some of your heart. Think about what the people who will eat it would like.
● My mother always said, “It’s never a disaster – always a new creation.” Desserts are so accommodating. If you have a cake that flops, make trifle; flat meringues can become Eton Mess. Don’t throw it away – just enjoy it in a different way.
● Use recipes and books for inspiration. The more you look at them, the more you can think of other options.
● Desserts don’t have to be complicated. One of my favourites is making little tartlet bases. You can fill them with lovely things – melted chocolate, ganache or cream – and you get a wonderful dessert.
● The lemon curd from my dessert is a wonderful ingredient to have on hand in the fridge. You can spread it on a sponge cake, drop it into cupcakes before baking them, use it as a filling for biscuits and have it with scones.
Marietjie’s winning dessert (left) was inispired by her daugher. She loves adding fragrant plants to her dishes (below).