1 Chocolate Swiss Roll Cake
50 mls Grand Marnier
25 dark chocolate pencils or 100 gms dark chocolate to make band around cake
300 gms dark chocolate (70% Cocoa)
125 grams Butter
6 egg whites
6 egg yolks
375 mls double cream whipped till stiff
3 Table spoons icing sugar
10 Medium Strawberries to decorate


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Serves 20
Preparation Time 40 minutes
Cooking time 8-10 hours

As per your request dad

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One of Garys' popular desserts! Delicious caramel and hazelnut topped with rich chocolate ganache tart

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This recipe is from the Princess Cruises Cook book A Culinary Courses Journey but is so delicious I have to share it.

Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the predominant one is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.

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Ingredients:

4 Eggs seperate the Yolk and white
125 gms butter
1 Orange
100 gms icing sugar
2 Tablespoons cocoa unsweetened
50 gms Caster sugar
150 gms poppy seeds
1 Tablespoon icing sugar

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Ingredients:
For the Base:
50 Oat biscuits
6 ½ Tablespoons melted unsalted butter
2 Tablespoons Caster Sugar
For the Filling:
1kg cream cheese at room temperature
¼ Cup caster sugar
2 Tablespoons Mango Puree
1 Tablespoon Vanilla essence
1.5 tbsp plain flour
4 large eggs
2tbsp double cream
450g white chocolate
2/3 Cup Mango diced into small pieces

For decoration:
250 mls Whipping cream
3 Tablespoons Caster Sugar
Vanilla essence
White Chocolate Curls
5 Tablespoons Mango puree

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Not one of Garys recipes but thought I would put it in anyway after being asked to make one.

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1 cup plain flour sifted
1 teaspoon baking powder
1/2 cup caster sugar
2 large eggs lightly beaten
125 grams unsalted butter melted
4 medium fuji apples peeled, cored and finely sliced
120 gms pine nuts
1 lemon grated peel
1 teaspoon cinnamon
Icing sugar to dust
Marscapone to serve




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Frangipane is a filling made from almonds. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries. Originally designated as a custard tart flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods. Frangipane can also refer to a Belgian almond pastry that has a striped pattern on top occasionally with icing.

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