Sugar Pear Vanilla Strudel

Flaky Pear Strudel

Sweet Passion

This modern strudel pastry is made of sweet puff-pastry dough with amazing beautiful low fat vanilla bean custard cream and sugar pears fruit that very fragrance & suitable to go with vanilla custard cream. It is baked in an oven until golden brown, crispy & flaky. Cool it down and piped the vanilla custard cream on the baked puff-pastry, topped with cut pears and another layer of vanilla cream. Finally topped with another baked puff-pastry on top and dusted with vanilla icing sugar. Served fresh while it's still crispy and flaky. Lovely strudel & very delicious. 

Espresso Cheese Cake

Caramel Espresso Cheese

Sweet Passion

An incredibly rich bitter sweet cheesecake with stronger caramel espresso flavor absolutely fabulous for coffee lover. The subtle taste of espresso permeates this creamy cheesecake with caramel syrup topping and ladyfinger biscuit as soft cake base crust instead of graham crackers. Given the cake a smooth and yet creamy silky texture. Totally outstanding and 2 thumbs up!

Charcoal Oreo Cheese Cake

Oreo Love Charcoal

Sweet Passion

Oreo biscuit never seems to be my favorite cookies. When I looked at my ingredients of this Oreo Cheese recipe, I was pleased to see the intensity of the cheese cake ingredients and could be an ideal marriage of two ingredients together(oreo cookies & charcoal cheese). With a little extra of sea salt for distinctive taste and texture. Amazing light in texture and rich in cheese flavor with a caramel over baked top. Remarkably delicious taste!

Japanese Sweet & Salty Greentea Cheese Cake

Something Green and Sweet-salty

Sweet Passion

This simply delicious greentea cheese cake is great balance between sweet and salty with the perfect combination of the parmesan cheese & philadelphia cheesy filling. The texture of the cheese cake layer was smooth, creamy and light! For sure the cheesecake-eaters love this sweet-salty version for a change. I love this recipe.

Peach Brandy Greentea Tiramisu

A Peach Liquor Tiramisu

Sweet Passion

A heavenly beautiful Tiramisu that come with Peach Brandy and Greentea combination. It's made with layers of ladyfingers soaked in peach brandy liqueur, sweetened mascarpone cheese with slices of ripe peaches. A beautiful & classic Italian dessert with a seasonal twist. Perfect and lovely!

 

Bitter Chocolate Tart

Bitter Bailey Chocolate Tart

Sweet Passion

A 75% bitter chocolate tart with heavenly bailey chocolate pastry crust and thick bitter chocolate powder topping that melt-in-your-mouth sensation followed by a sip of the your coffee is always a winning combination. It is almost impossible to keep yourself from cutting a cheeky slice before your guests arrive! Amazing delicious!

Jackfruit Chempedak Gâteau

Amazing Fragrance Jackfruit delight

Sweet Passion

This jackfruit chempedak gâteau is very fragrance, light and delicious with all fresh season local chempedak & jackfruit! Totally refreshing and distinctive for many jackfruit lovers. I love this cake and many cake followers given me double thumb up. Extremely amazing recipe that I will bake for special occasion next time:)

Prune Chocolate Cake

Beautiful Irish Cream Chocolate Cake

Sweet Passion

I baked this cake during Chinese New Year to shared among the family members! A moist & delicious chocolate cake with Bailey Irish Cream liquor and 3 layers of moist chocolate sponge cake and topped with liquor ganache frosting and chinese prune fruit!

Healthy Yam Cake

Unsweetened Yam Cake

Sweet Passion

This particular cake is made up of fresh yam and moist sponge cake. So refine, smooth and contains super low in sugar. Good for those who on sugar diet and yet can taste the wonderful moist cake! Simply delicious with blueberries & chest nut topping!

Vanilla Egg Tart

Lovely Egg Custard Tart

Sweet Passion

This cantonese egg tart recipe is based on a traditional chinese dessert. This baked vanilla pod egg custard tart is so quick and easy to make and it's delicious eaten slightly wobbly center when it's still warm. Personally I prefer to chill it and eat it when it's slightly more firm and cold. Delicious!