Happy Bank Holiday!

It’s VE Day today, and certainly given the current circumstances, I think everyone deserves to have a good, lazy, relaxing day. I did honestly feel a bit weird in the past week. Maybe I am being wore down or feeling uncertainty about the future? Sometimes, my mind can still racing and get a bit too ahead of itself, and I do tell myself to take it one day at a time when it happens. Ultimately, life still has a long way to go.

The weather has been increasingly hot, and certainly my small apartment has been feeling the heat lately! 😂🔥🔥 The warm weather does make me crave for some cool, fresh summer dessert. Last week for Lockdown Bake Club, I made this rainbow fruit meringue served with my homemade rainbow ice cream. Perfect for eating under the sun! ☀️☀️ A rainbow is a symbol of hope 🌈🌈 and there is no doubt in my mind that there is still so much to look forward to in the future! ❤️

Stay strong and safe! I wish everyone a happy long weekend! ☺️

This Might Sound Cheesy… 🧀 🧀

Last day of my holiday today, and I am testing my new mixer (which I bought after breaking my electric whisk… 😖😖) Sometimes, you really do just feel an urge to bake something you’ve been craving, and today, cheesecake was my choice.

I opted for a Japanese soufflé cheesecake, which is a very light baked cheesecake that has a fluffy texture of a soufflé. It is traditionally baked in a bain-marie. When I visited Japan many years ago, this was one of those sweet treats I would actively look for, and I once had what I thought was the best cheesecake of my lifetime lol. 😋

I chose to top mine with fruits to add some acidity and freshness to the cake, but it’s just as good to eat as a plain cake! 👍

Japanese Soufflé Cheesecake

Quantity: 1 cake


200g cream cheese

3 eggs, separated

90g caster sugar

30g cornflour

50g milk

2 tsp lemon juice

1 tsp salt


1. Preheat the oven to 180C/350F/gas 4.

2. Beat the cream cheese until light and creamy.

3. Add the yolks, half of the sugar, cornflour, milk, lemon juice and salt to the cream cheese. Fold gently until well combined.

4. Use an electric whisk to whisk the egg white. Add the remaining sugar a little a time as you are whisking. Whisk until white egg is stiff.

5. Fold the egg white gently into the cream cheese mixture until well combined.

6. Line your cake tin with baking parchment and secure with paper clips. Pour your cake mixture into the tin.

7. Place the cake on a tray filled with hot water and bake for about 25 minutes, or until golden and well-risen.

8. Cool and remove baking parchment before serving.

It’s a Long Hot Summer

The heat wave is finally here in London! ☀️ 🔥 🔥 Now that summer has officially begun, how many of you have planned your holiday already? Whether you’re spending time with friends, families or alone by yourself, summer is an important for one to unwind and enjoy the beauty of nature. For someone who loves exploring new places, you may be surprised to hear that I don’t actually travel abroad an awful lot during the holidays. However, I do dream about lying alone on a beach 🏖🏝 (or next to a hunky companion hehe), staring at the clear water or the bright blue sky, and snoozing under the sun with a cold, tropical drink in my hand…🍹

Meanwhile, I will imitate this tropical feeling at home by making my favourite mango mousse cake. This mango mousse cake is one of my more complicated dessert. Inside the mousses hides a layer of coconut sponge cake and strawberry clear jelly over a buttery digestive biscuit base. The cake is finished with a mango glaze and topped with a tempered chocolate nest filled with coconut white chocolate truffles. It does take a bit of time to make this but it’s well worth the effort!

Tropical Mango Mousse Cake

Quantity: 1 cake


For the clear strawberry jelly:

5g leaf gelatine

225ml lemonade

5-6 strawberries, chopped

For the digestive biscuit base:

200g digestive biscuit

70g unsalted butter, melted

For the coconut sponge cake:

2 eggs, separated

32g caster sugar

24g flavourless oil

28ml warm water

1 tsp vanilla extract

100g self-raising flour

20g desiccated coconut

For the mango mousse:

11g leaf gelatine

450g mango purée/pulp

50g caster sugar

400ml double cream

For the coconut white chocolate truffles,

100g white chocolate, chopped

30ml double cream

1 tbsp butter

Desiccated coconut

For the tempered chocolate decorations:

300g dark chocolate

For the mango glaze:

56ml water

47g caster sugar

1 lemon, peels only

16g leaf gelatine

175g mango purée/pulp

Other decorations:

Fresh mangoes, chopped

Desiccated coconut

Dark chocolate

White chocolate stars

You will also need at least a small cake tin and a larger cake tin (both should have a loose base) to create the layering effect.


1. Start the jelly first by soaking the leaf gelatine in cold water. Line the small cake tin with cling film.

2. Bring the lemonade to boil in a saucepan. Squeeze off any excess water from the soaked gelatine and stir it into the saucepan until fully dissolved. Take it off the heat, and add in the strawberries. Pour it into the tin and place it into a fridge for about 2-3 hours to set. Once the jelly is set, remove it from the cake tin with the cling film and continue to chill it in the fridge until use.

3. Prepare the digestive biscuit base by blitzing or grinding down the digestive biscuits to fine crumbs. Mix in the melted butter. Line the bottom of the larger cake tin with a cling film, and spread the biscuit mixture evenly at the base of the cake tin. Chill the biscuit base in the fridge for about 30 minutes so it can firm up.

4. Preheat the oven to 180C/350F/gas 4. For the sponge cake, whisk the egg whites in a large bowl with half of the sugar until stiff.

5. In a different bowl, mix the yolk, oil, water, vanilla extract and the remaining sugar together until smooth. Sieve in the flour and add the desiccated coconut into it, and mix until well-combined. Fold this mixture into the whipped egg whites.

4. Grease the small cake tin and pour in the cake batter. Bake for 20-25 minutes, or until golden and a skewer inserted into the centre comes out clean. Remove the cake from the mould and cool on a wire rack.

5. To make the mango mousse, soak the leaf gelatine in cold water and whip the double cream to soft peaks.

6. Warm the mango purée/pulp with the sugar in a saucepan. Squeeze excess water off from the gelatine and stir it in until fully dissolved. Pass the purée mixture through the sieve. Pour and fold it into the whipped cream until smooth.

7. To assemble the mousse cake, pour in some of the mousse into the larger cake tin with the digestive biscuit base. Place the coconut sponge at the centre and flip the strawberry jelly on top of the sponge using the cling film. Fill up the sides with the mango mousse (ensure they are completely filled up, or else you will see gaps later on), and pour the remaining mousse on top and spread evenly. Place the mousse cake into the fridge to set for about 4 hours.

8. To make the truffles, place the white chocolate, cream and butter in a bowl and heat it a microwave in 20-seconds intervals until melted. (Take care as white chocolate is easy to get overheated and burnt.) Cover the bowl and chill the chocolate in the fridge until firm. Grease your hand with a bit of oil. Scoop and roll the cooled white chocolate in your hand to shape into balls. Roll the truffle balls in desiccated coconut to cover them.

9. For the tempered chocolate decorations, warm two thirds of the dark chocolate in a double boiler to 45-50C/113-122F until melted. Stir in the remaining chocolate to cool it to 31-32C/87-89F.

10. For the chocolate palm trees, pipe the tempered chocolate into shapes on baking parchment. For the chocolate sticks, cut out a rectangular strip of baking parchment and pipe diagonally across it to create a net effect, then carefully roll the paper into a tube shape and secure with tape. For the chocolate nest, flip a bowl upside down and covered with baking parchment, then similarly pipe the chocolate in a net pattern around the bowl. Leave the chocolate decorations to cool and set in room temperature before removing and use.

11. Once the mousse cake is set, remove it from the cake tin and pull out the cling film underneath. Keep the cake cooled in the fridge while preparing the glaze.

12. To make the mango glaze, first make a syrup by heating the water, sugar and lemon peels in a saucepan for 2-3 minutes. Remove the lemon peels.

13. Soak the leaf gelatine in cold water. Add the mango purée/pulp to the syrup and heat. Squeeze the excess water off the soaked gelatine and stir it in until fully dissolved. Pass the glaze through a sieve and let it cool slightly before use.

14. Place the cake on a wire rack over a tray. Pour the glaze over in a swirl motion to cover the cake evenly. Dust the sides with desiccated coconut.

15. While the glaze is still setting, decorate the cake with fresh mangos, truffles and the chocolate decorations. (Use a knife to cut open a small gap to insert the palm trees into the cake). Move the cake to a stand and keep in the fridge until serving.

Now, excuse me as I continue to stare upon the bright blue sky. 😉

Imperfection Is Beauty

How often have you spent your day worrying what others think of you and trying to be your perfect self? But when I have days like this, I would suddenly feel like I am losing myself in the process of trying to achieve this almost-impossible goal. Isn’t life just simpler when you embrace all these imperfections?

Following my stunt to make the perfect macarons a few days ago, I was left with trays of cracked macarons that had since clustered in my fridge. I pondered whether I should just throw them away or just eat them all as they were, but then an idea came to my head that maybe they could be of some better uses. After some quick researches online, I was inspired by the idea of making an Eton mess using the broken macarons. Not only did it look more elaborated, but the softeness of the whipped cream and the tartness of the fruits complimented very well with the crunchy texture of the sweet macarons. And more importantly, it is very simple and quick to make. It is the perfect summer dessert!

Life may not be smooth sailing at all times, but those imperfect moments are just as beautiful as the rest. So, let’s all enjoy the ride! 🙂

Macaron Eton Mess

Quantity: 2 plates


1 batch of macarons

400g strawberries

200g mixed berries (e.g. blueberries and raspberries)

20ml water

20g caster sugar

1 tsp lemon juice

300 ml double cream


  1. Place one third of the fruits, water, sugar and the lemon juice in a saucepan. Heat and bring them to a boil. Crush the fruits as you are cooking.
  2. Pass the puree through a sieve and leave it to cool.
  3. Whip the double cream to soft peaks and set aside.
  4. Use a spoon to drizzle swirls of the fruit puree on the plate. Break the macarons into small pieces and place on top of the puree. Garnish with the remaining fruits and whipped cream, and drizzle more puree over it.