Tag Archives: cream


This tastes as great as it sounds, creamy and delicious.  You can use any fruit you like in this but pineapple is my husbands favourite and it is a really great flavour combination.



  • 5 cups hot water
  • 3/4 cup raw sugar (or white)
  • 2 beaten eggs
  • 1 tblsp butter
  • 1 cup tapioca
  • 1 cup brown sugar
  • 1/2 cup cold water
  • 1 tsp vanilla
  • 2 cups whipped cream
  • 1 tin crushed pineapple

Place water in a saucepan with tapioca and cook until clear.

Cooking the tapioca.
Add the butter and stir until melted.

Mix together the sugar, beaten eggs, brown sugar, cold water and vanilla, then add this mixture to the tapioca when it has cooled slightly  (add it when it is hot and the egg will cook in it).

Cooked tapioca with eggs, sugar, vanilla, butter added.
When cool add about 2 cups whipped cream and stir until combined then add crushed pineapple.

This is best if refrigerated before serving.


PS:  I can never get the tapioca totally clear when it is cooked, it still has some whiteness to it and is still great.


IMG_0378[1]This is a beautiful creamy, crunchy desert, easy to make and yummy to eat.


  • 6 egg whites
  • a pinch of salt
  • 1 1/4 cups caster sugar
  • 1 tsp vanilla
  • 1 tsp vinegar
  • 2 tsp cornflour
  • 300 ml whipped cream
  • raspberries or fruit to top

Preheat oven to 120 degrees celcius. Beat egg whites with salt until soft peaks form.  Gradually add sugar about 1 tblsp at a time and beat until thick and glossy and sugar has dissolved.

IMG_0374[1]Put a bit of mixture on your finger tips and rub your fingers together.  If you can feel no sugar then you have mixed it enough. Add vanilla, vinegar and cornflour and mix until combined.

Place on a tray covered with baking paper and bake in oven for 1 1/2 hours or until hard and dry to touch,


I whipped my cream and then added frozen raspberries and mixed together and put on top of pavlova just before I served it.  You can really put anything on top of it with the cream. I have even used peppermint crisp chocolate bars crushed up.



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Five Friday Finds



This is just the best sponge cake recipe.  It is light and fluffy but if you want a cake recipe that lasts, don’t try this one, because it doesn’t.


Here is the recipe:


  • 4 eggs, separated
  • 1 tsp vanilla essence
  • 3/4 cup caster sugar
  • 1/2 tsp bicarbonate of soda
  • 1 tsp cream of tartar
  • 3/4 cup cornflour
  • 1 tblsp custard powder
  • 2 tblsps hot water
  • pinch salt
  • icing sugar for dusting.
  • whipped cream and 1 tblsp sugar
  • handful of raspberries

Prepare a 20 cm round cake tin.  I spray with cooking spray and then line with baking paper.

Preheat the oven to 180 degrees.

Add vanilla to egg yolks.

Sift all dry ingredients, except salt and sugar twice.

No 2 daughter sifting dry ingredients
Beat egg whites and salt until stiff. Gradually add the sugar, beat until the sugar is dissolved and the mixture is glossy.  Beat in the yolks.

Add the hot water and fold in sifted dry ingredients.

Mixture ready to go into the tin
Mixture ready to go into the tin

Pour into prepared tin and bake for approx. 20 minutes or until cake shrinks from the sides of the tin.  When the cake is ready it will also spring back when touched in the middle with a finger.

Cool cakes on a linen tea towel that has been sprinkled with icing sugar.

Beat cream with 2 tblsp sugar and mix in a handful of raspberries.

When cake is cooled cut in half and fill with the cream mixture, dust with icing sugar.


  • I often use an extra egg, this was something that was suggested to me years ago when making sponges, and I used duck eggs this time, but chook will do.
  • When folding in the flour be very gentle so you don’t knock the air out of the sponge.
  • Before you place the tin in the oven bang it on the bench to reduce air bubbles.


This post is linked up here…