Berry Fool


A simple dessert, easy to whip up! Berry Fool is delicious with fresh berries while in season – simply add a little water when heating the berries. Add a splash of Grand Marnier for extra decadence. Served as a dessert, Berry Fool is an open invitation for lame Dad jokes, making a fun and delicious end to a meal.

Serves 4

  •  2 egg whites
  • 1/2 cup castor sugar
  • 2/3 cup mascarpone cheese
  • 1 tsp vanilla essence
  • 400g tin mixed berries
  1. Drain most of the liquid from the mixed berries and place the berries in a saucepan. Add two tablespoons of the castor sugar and simmer, stirring occasionally, for ten minutes. Turn off heat and allow to cool. Use a stick blender to partially puree the berries, allowing some small lumps.
  2. In a clean bowl, beat the egg whites until soft peaks form. Gradually add remaining castor sugar and continue beating until dissolved. The mixture should be thick and glossy.
  3. In another bowl, gently whisk the mascarpone cheese and vanilla until just combined. Add egg white mixture and fold through until the two mixtures are evenly combined. Add the berry mixture and swirl through. Serve chilled with extra berries.

Almond Bread

Almond Bread

Almond bread goes exceptionally well with coffee for afternoon tea, or as an after dinner snack. The smell of almond bread reminds me of Christmas, when my mother would make a few batches and give little packets away as gifts.

  • 3 egg whites
  • ½ cup castor sugar
  • 1 cup flour
  • 250g raw almonds
  1. Grease and line a log tin. Preheat oven to 180 degrees C.
  2. In a clean bowl, use an electric mixer to beat the egg whites until soft peaks form.  Gradually add sugar and continue beating until sugar is dissolved.
  3. Sift flour and add almonds; fold through. Spread the mixture in the log tin and bake for 30 minutes.
  4. Remove the loaf from the tin and allow to cool completely. Wrap tightly in foil and leave for two days.
  5. After two days, use a sharp bread knife or electric knife to cut the loaf into very thin slices.
  6. Using a biscuit tray, arrange the slices in a single layer and toast in the oven at 150 degrees C (in batches if necessary) for 20 minutes or until slightly golden, dry and crisp.

Christmas Tree Meringues

This simple recipe is quick to whip up, gluten free, and quite stunning on a table full of Christmas goodies!

  • 2 egg whites
  • ½ cup castor sugar
  • Green food colouring
  • 100’s & 1,000’s
  1. Line two biscuit trays with baking paper. Preheat oven to 130 degrees C.
  2. Beat the egg whites using an electric mixer until soft peaks form. Gradually pour in the castor sugar, and continue beating until sugar has completely dissolved. Add several drops of green food colouring, and more as necessary, to tint the mixture green.
  3. Using a spatula, transfer the mixture to a piping bag with a wide star nozzle.
  4. Pipe the mixture onto the trays, layering four circles gradually decreasing in diameter on top of one another. Sprinkle with 100’s & 1,000’s.
  5. Bake in oven approximately 10minutes. Allow to cool slowly (preferably turn the oven off and allow to cool in the oven with the door slightly ajar).

Makes 18

Almond Crescent Cookies

  • 3 egg whites
  • 3 cups almond meal
  • 1 cup caster sugar
  • 3 drops almond essence
  • 1 cup flaked almonds


  1. Preheat oven to 180 degrees C. Line two baking trays with baking paper.
  2. Place almond meal, sugar and essence in a large bowl; stir to combine. Add egg whites and continue stirring until mixture forms a firm paste.
  3. Roll a tablespoon of mixture at a time in the flaked almonds, then shape into 8cm logs. Press on the remaining almonds and bend to form a crescent.
  4. Bake for approximately 15 minutes or until lightly browned. Cool on trays.