Dessert Suc­cess

Food - - Nz’s Best Dessert With Chelsea Sugar -

● 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).

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