Love Sweets Bake

  Ingredients ½ lb | 250g | Punnet of Strawberries 2 Tablespoons Sugar 125g | 4 oz Cream Cheese 2 Tablespoons Icing Sugar | Powdered Sugar 200ml | ¾ Cup Heavy Cream 2-3 Brownies   Layers of fudgy chocolate brownies, homemadestrawberry syrup, and cheesecake filling. These parfaits are the perfect easy make aheaddessert. Start with the strawberries as these are goingto need bit of time to sit. Remove the tops and cut them into quarters. You’ll need a punnet, about 250g or aroundhalf a pound. If strawberries aren’t in season where youlive you can substitute these with frozen, just give them time to come up to room temperaturebefore you use them. You could also use another type of fruit,a berry medley of raspberries, blueberries, and strawberries would work really well. If you would like the full recipe for thesecheesecake parfaits it will be on my website as well as the full measurements listed inthe information box below. Place the the strawberries into a small bowland sprinkle

Ingredients  250 g (2 cups) all-purpose flour 3 egg 55 g (¼ cup) butter, melted 3 tablespoons granulated sugar 705 ml (3 cups) milk 125 g (1 cup) raspberry 100 g (1 cup) blueberry 150 g (1 cup) blackberry 2 tablespoons lemon juice 50 g (¼ cup) sugar 40 g (¼ cup) powdered sugar 225 g (8 oz) cream cheese, 1 block, softened  powdered sugar, to garnish Step 1  In a bowl add eggs, flour, sugar and butter and mix slightly. Add the  1/4 cup (120ml) milk stirring making sure is completely incorporated and that the batter is smooth before adding more milk.  Repeat with the remaining milk. The batter should be very liquid and have no lumps.  Step 2  In a pan in medium heat pour 1/3 cup (95g) of the batter in the center and swirl  around the edges of the pan until set. When the crepe is golden brown flip the crepe and cook until the edges are slightly crisp.  Step 3 Remove from the pan and cover with a paper towel. In a pot in medium heat add the lemon juice, berries and sugar stir until boi

Ingredients    237ml = 1  cup   15ml = 1Tbsp   5ml= 1tsp   Cake   finished   size  (9cm*8.5cm*8.5, 2  pieces )     Chocolate   cake   without   flour   ( Mold   size : 30cm*40cm)     90g  dark   chocolate  (1/2  cup  + 1  Tbsp ,  chopped )   60 g  unsalted   butter  (1/4  cup  + 1/2  Tbsp )   20g  heavy   cream  (1  Tbsp  + 1  tsp )     5  yolk   15g  sugar  (1  Tbsp  + 1/2  tsp )   5ml  vanilla   extract  (1  tsp )   A  pinch  of  salt   12g  Cocoa  Powder (2  Tbsp )     Egg   whites  5   70 g  sugar  (1/3  cup  + 1  tsp )       Rich  Real  Chocolate   Cream   165g  dark   chocolate  (1  cup )   80g  heavy   cream  (1/3  cup )   3 g  unsalted   butter  (1  tsp )   10g  starch   syrup   or   glucose  (1/2  Tbsp ) ( optional )     6g  Cocoa  Powder (2  Tbsp )     300g  heavy   cream  (1  cup  + 1/4  cup )     Chocolate   mirror   glaze     28g  water  (2  Tbsp )   30 g  sugar  (2  Tbsp  + 1  tsp )   45g  starch   syrup  (1/2  cup )   25g  sweetened   condensed   milk  (1Tbsp + 2  tsp )