1: TART SHELLS

• Cream the butter and castor sugar lightly.
• Add the eggs and beat again to incorporate.
• Add the All purpose flour and salt and mix with a spatula.
• (Do not over beat the dough at any time as we do not want to incorporate air into it.
• Our aim is to get flat tart shells) Rest the dough for 30 mins in the fridge.
• Line the molds with the dough with an overall thickness of 3mm.
• Prick the base with a fork as we do not want it to rise.
• Preheat the oven at 180°C.
• Bake for 15 minutes at 180°C or till the corners are golden brown..

2: BERRY BLAST FILLING

• Melt butter in a pan over low heat.
• Add castor sugar and mix with a whisk to dissolve.
• Take off the heat and add the eggs one by one whisking after every egg to avoid scrambling of eggs.
• Add the berry juice and berry bits.
• Keep it back on the low flame and whisk continuously until a good boil is achieved.
• Take off the flame and add the Fab Premium Oil Soluble Berry Blast Flavour.
• Mix it.
• Transfer into another bowl and once cooled it is ready to be filled in the tart shells! .

1: TART SHELLS

• Cream the butter and castor sugar lightly.
• Add the eggs and beat again to incorporate.
• Add the All purpose flour and salt and mix with a spatula.
• (Do not over beat the dough at any time as we do not want to incorporate air into it.
• Our aim is to get flat tart shells) Rest the dough for 30 mins in the fridge.
• Line the molds with the dough with an overall thickness of 3mm.
• Prick the base with a fork as we do not want it to rise.
• Preheat the oven at 180°C.
• Bake for 15 minutes at 180°C or till the corners are golden brown..

2: BERRY BLAST FILLING

• Melt butter in a pan over low heat.
• Add castor sugar and mix with a whisk to dissolve.
• Take off the heat and add the eggs one by one whisking after every egg to avoid scrambling of eggs.
• Add the berry juice and berry bits.
• Keep it back on the low flame and whisk continuously until a good boil is achieved.
• Take off the flame and add the Fab Premium Oil Soluble Berry Blast Flavour.
• Mix it.
• Transfer into another bowl and once cooled it is ready to be filled in the tart shells! .

1: TART SHELLS

• Cream the butter and castor sugar lightly.
• Add the eggs and beat again to incorporate.
• Add the All purpose flour and salt and mix with a spatula.
• (Do not over beat the dough at any time as we do not want to incorporate air into it.
• Our aim is to get flat tart shells).
• Rest the dough for 30 mins in the fridge.
• Line the molds with the dough with an overall thickness of 3mm.
• Prick the base with a fork as we do not want it to rise.
• Preheat the oven at 180°C.
• Bake for 15 minutes at 180°C or till the corners are golden brown..

2: VANILLA CUSTARD

• Take the boxed custard powder in a bowl.
• Add 125 ml milk to make a smooth paste.
• Separately boil 375 ml milk with 50g of sugar.
• Mix well and remove from heat.
• Then add the paste and cook for 2 to 3 minutes.
• Keep stirring to avoid burning.
• Add 2 drops of Madagascar Vanila FAB Flavour Essence and mix well.
• Set aside to cool.
• Once cooled, fill in tart shells and decorate as desired.

1: TART SHELLS

• Cream the butter and castor sugar lightly.
• Add the eggs and beat again to incorporate.
• Add the All purpose flour and salt and mix with a spatula.
• (Do not over beat the dough at any time as we do not want to incorporate air into it.
• Our aim is to get flat tart shells).
• Rest the dough for 30 mins in the fridge.
• Line the molds with the dough with an overall thickness of 3mm.
• Prick the base with a fork as we do not want it to rise.
• Preheat the oven at 180°C.
• Bake for 15 minutes at 180°C or till the corners are golden brown..

2: VANILLA CUSTARD

• Take the boxed custard powder in a bowl.
• Add 125 ml milk to make a smooth paste.
• Separately boil 375 ml milk with 50g of sugar.
• Mix well and remove from heat.
• Then add the paste and cook for 2 to 3 minutes.
• Keep stirring to avoid burning.
• Add 2 drops of Madagascar Vanila FAB Flavour Essence and mix well.
• Set aside to cool.
• Once cooled, fill in tart shells and decorate as desired.

1: TART SHELLS

• Cream the butter and castor sugar lightly.
• Add the eggs and beat again to incorporate.
• Add the All purpose flour and salt and mix with a spatula.
• (Do not over beat the dough at any time as we do not want to incorporate air into it.
• Our aim is to get flat tart shells).
• Rest the dough for 30 mins in the fridge.
• Line the molds with the dough with an overall thickness of 3mm.
• Prick the base with a fork as we do not want it to rise.
• Preheat the oven at 180°C.
• Bake for 15 minutes at 180°C or till the corners are golden brown..

2: CHOCOLATE HAZELNUT MOUSSE

• Whip the whipping cream until it forms soft peaks.
• Add the chocolate ganache and FAB Premium Oil Soluble Choco Hazelnut flavour and mix to incorporate.
• Rest to cool and then fill into the tarts.
• Garnish with choco chips and/or nuts as desired..

1: TART SHELLS

• Cream the butter and castor sugar lightly.
• Add the eggs and beat again to incorporate.
• Add the All purpose flour and salt and mix with a spatula.
• (Do not over beat the dough at any time as we do not want to incorporate air into it.
• Our aim is to get flat tart shells).
• Rest the dough for 30 mins in the fridge.
• Line the molds with the dough with an overall thickness of 3mm.
• Prick the base with a fork as we do not want it to rise.
• Preheat the oven at 180°C.
• Bake for 15 minutes at 180°C or till the corners are golden brown..

2: CHOCOLATE HAZELNUT MOUSSE

• Whip the whipping cream until it forms soft peaks.
• Add the chocolate ganache and FAB Premium Oil Soluble Choco Hazelnut flavour and mix to incorporate.
• Rest to cool and then fill into the tarts.
• Garnish with choco chips and/or nuts as desired..

1: To make the pie crust

• Start off by adding the all-purpose flour, sugar and salt in a food processor or mixer.Give it a few pulses before adding the butter.
• Cut the COLD butter up into tablespoon sized pieces and add it to the flour mixture.
• Pulse a few times until the butter is in pea-sized clumps.Drizzle the ice cold water into the processor while pulsing.
• If you can squeeze the dough into a clump that stays together it’s done.
• If not, add another tablespoon of ice water.
• Add Fab Premium Oil Soluble Butter Vanilla flavour Transfer the dough onto a pastry mat or another floured surface and knead 2 to 3 times just to help it come together a bit.
• Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about 30 minutes to an hour..

2: Procedure for filling

• Peel and cut the apples’ flesh away from the core.
• Dice into piece an inch or less in size.
• Transfer diced apples into a large bowl and pour fresh squeezed lemon juice over them.
• Toss the apples with sugar,cornflour and cinnamon.
• Melt butter in a large pan over medium-high heat.
• Add apple mixture and cook until the apples soften a bit Cook the apple with its juices down until bubbly and thickened.Set aside to cool while you prepare the crust Roll out your chilled pie crust into two disks about 1/4 inch thick.
• Place one into your pie dish leaving half an inch of overhang.
• Cut the other into strips about an inch thick.
• Add the apple filling into the pie shell and smooth the top.
• Construct your lattice top or any design you want to.
• Trim strips and fold under the bottom layer of pie dough, pinch together to bind the layers together.
• Brush the lattice THOROUGHLY with the milk wash.
• Be gentle so as not to mar the lattice.
• If u can use eggs,it's even better here.
• I am a vegetarian so I used milk wash.It makes a huge difference in the pie’s appearance giving a golden shiny finish.
• Sprinkle with cinnamon sugar and bake at 180°C until golden brown in the center, about 45-50 minutes.
• I tent my pies.
• This means protecting the edge with a long sheet of foil folded in half.
• This way the pie’s edge stays golden when the center bakes instead of burning! Enjoy warm apple pie slices..

1: To make the pie crust

• Start off by adding the all-purpose flour, sugar and salt in a food processor or mixer.Give it a few pulses before adding the butter.
• Cut the COLD butter up into tablespoon sized pieces and add it to the flour mixture.
• Pulse a few times until the butter is in pea-sized clumps.Drizzle the ice cold water into the processor while pulsing.
• If you can squeeze the dough into a clump that stays together it’s done.
• If not, add another tablespoon of ice water.
• Add Fab Premium Oil Soluble Butter Vanilla flavour Transfer the dough onto a pastry mat or another floured surface and knead 2 to 3 times just to help it come together a bit.
• Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about 30 minutes to an hour..

2: Procedure for filling

• Peel and cut the apples’ flesh away from the core.
• Dice into piece an inch or less in size.
• Transfer diced apples into a large bowl and pour fresh squeezed lemon juice over them.
• Toss the apples with sugar,cornflour and cinnamon.
• Melt butter in a large pan over medium-high heat.
• Add apple mixture and cook until the apples soften a bit Cook the apple with its juices down until bubbly and thickened.Set aside to cool while you prepare the crust Roll out your chilled pie crust into two disks about 1/4 inch thick.
• Place one into your pie dish leaving half an inch of overhang.
• Cut the other into strips about an inch thick.
• Add the apple filling into the pie shell and smooth the top.
• Construct your lattice top or any design you want to.
• Trim strips and fold under the bottom layer of pie dough, pinch together to bind the layers together.
• Brush the lattice THOROUGHLY with the milk wash.
• Be gentle so as not to mar the lattice.
• If u can use eggs,it's even better here.
• I am a vegetarian so I used milk wash.It makes a huge difference in the pie’s appearance giving a golden shiny finish.
• Sprinkle with cinnamon sugar and bake at 180°C until golden brown in the center, about 45-50 minutes.
• I tent my pies.
• This means protecting the edge with a long sheet of foil folded in half.
• This way the pie’s edge stays golden when the center bakes instead of burning! Enjoy warm apple pie slices..

1:

• In a large mixing bowl, mix flour and sugar.
• Once they're incorporated add the cubes of butter and Rosemary extract.Using the tips of your fingers, rub the butter into the flour until all of the butter is mixed in and you're left with a grainy looking mixture.
• Try and get it together to form a dough.
• (Food processor works wonder for making tarts you can use that too) Ideally it should come together, add a few drops of chilled water to incorporate the dough together.
• Donot knead just form a dough and gently Shape the dough into a round and wrap it in cling film.
• Refrigerate for at least 1 hour.
• Take the dough out after an hour and lay it on a clean surface.
• Sprinkle flour on the surface and roll it out with a rolling pin until its about ¼th inch thick.
• Take your tart tin and place it on the rolled out dough.
• Leave a gap of an inch and now make a circle around it.
• Take the rolled out pastry dough, and line your tins with it.
• (You could roll the dough out in between two sheets of cling film to help you lift it.) Do not stretch the dough or your tart will shrink.
• Be easy with it.
• Trim the excess dough hanging from the sides.
• Prick the tart with a fork all over.
• Freeze your tarts for 30 mins.
• Bake them in a preheated oven at 180 °C for 15-20mins till the crust turn golden brown.
• Your tart shells should be golden.
• Let them cool for at least 30 minutes before you start filling them.
• By the time your tarts are resting start with the filling..

2: SAFFRON WHITE CHOCOLATE FILLING

• Place white chocolate, cream and butter in a heatproof bowl.
• Heat in rounds of 20 seconds until melted.
• Add Fab saffron extract and sprinkle over few saffron and whisk until smooth.
• Cool completely.
• Once beginning to thicken/set, pour over the cooled tart base.
• Garnish with pistachio saffron strands and rose petals.
• Serve chilled!!!!!.

1:

• In a large mixing bowl, mix flour and sugar.
• Once they're incorporated add the cubes of butter and Rosemary extract.Using the tips of your fingers, rub the butter into the flour until all of the butter is mixed in and you're left with a grainy looking mixture.
• Try and get it together to form a dough.
• (Food processor works wonder for making tarts you can use that too) Ideally it should come together, add a few drops of chilled water to incorporate the dough together.
• Donot knead just form a dough and gently Shape the dough into a round and wrap it in cling film.
• Refrigerate for at least 1 hour.
• Take the dough out after an hour and lay it on a clean surface.
• Sprinkle flour on the surface and roll it out with a rolling pin until its about ¼th inch thick.
• Take your tart tin and place it on the rolled out dough.
• Leave a gap of an inch and now make a circle around it.
• Take the rolled out pastry dough, and line your tins with it.
• (You could roll the dough out in between two sheets of cling film to help you lift it.) Do not stretch the dough or your tart will shrink.
• Be easy with it.
• Trim the excess dough hanging from the sides.
• Prick the tart with a fork all over.
• Freeze your tarts for 30 mins.
• Bake them in a preheated oven at 180 °C for 15-20mins till the crust turn golden brown.
• Your tart shells should be golden.
• Let them cool for at least 30 minutes before you start filling them.
• By the time your tarts are resting start with the filling..

2: SAFFRON WHITE CHOCOLATE FILLING

• Place white chocolate, cream and butter in a heatproof bowl.
• Heat in rounds of 20 seconds until melted.
• Add Fab saffron extract and sprinkle over few saffron and whisk until smooth.
• Cool completely.
• Once beginning to thicken/set, pour over the cooled tart base.
• Garnish with pistachio saffron strands and rose petals.
• Serve chilled!!!!!.

1: Crust

• Crush biscuits, add melted butter and Fab Premium Oil Soluble Lemon Rind flavour and line in a pie dish. Set aside in fridge .

2: Filling

• Smoothen the cream a little. Add condensed milk. Add lemon juice, zest & Fab Premium Oil Soluble Key Lime flavour.
• Mix well. Now pour this over the chilled base and set in fridge. Design the top with green color..

1: Crust

• Crush biscuits, add melted butter and Fab Premium Oil Soluble Lemon Rind flavour and line in a pie dish. Set aside in fridge .

2: Filling

• Smoothen the cream a little. Add condensed milk. Add lemon juice, zest & Fab Premium Oil Soluble Key Lime flavour.
• Mix well. Now pour this over the chilled base and set in fridge. Design the top with green color..

1:

• Preheat oven to 180 °C Pulse biscuits to make fine powder.
• Add granulated sugar and melted butter to it.
• Line the square tin of 9x9” with parchment paper that exceeds the height of the tin so that you can easily pull it up when ready(if you are not using square springform pan).
• Spread biscuit n butter mixture into the tin.
• Press firmly so as crumbs are not loose.
• Bake for 7-8 minutes on middle rack at 170 °C.
• Let it cool completely.
• Now whip softened cream cheese, lemon juice and milk powder mixed together on low speed for a few seconds.
• Keep aside.
• In another bowl whip heavy cream until soft peaks.
• Add Key lime flavour to it.
• Whip for few seconds.
• Now add icing sugar little by little.
• Do not over whip.
• Gently fold in Cream cheese and whipped cream with a spatula.
• Do not overmix.
• Once your pie crust is cooled completely, spread a uniform layer of cream and cheese over it.
• Sprinkle lemon zest all over.
• Refrigerate it for 5-6 hours.
• Remove from tin by lifting out the parchment paper.
• Cut it into squares with a sharp knife.
• Serve cold as Pie bars..

1:

• Preheat oven to 180 °C Pulse biscuits to make fine powder.
• Add granulated sugar and melted butter to it.
• Line the square tin of 9x9” with parchment paper that exceeds the height of the tin so that you can easily pull it up when ready(if you are not using square springform pan).
• Spread biscuit n butter mixture into the tin.
• Press firmly so as crumbs are not loose.
• Bake for 7-8 minutes on middle rack at 170 °C.
• Let it cool completely.
• Now whip softened cream cheese, lemon juice and milk powder mixed together on low speed for a few seconds.
• Keep aside.
• In another bowl whip heavy cream until soft peaks.
• Add Key lime flavour to it.
• Whip for few seconds.
• Now add icing sugar little by little.
• Do not over whip.
• Gently fold in Cream cheese and whipped cream with a spatula.
• Do not overmix.
• Once your pie crust is cooled completely, spread a uniform layer of cream and cheese over it.
• Sprinkle lemon zest all over.
• Refrigerate it for 5-6 hours.
• Remove from tin by lifting out the parchment paper.
• Cut it into squares with a sharp knife.
• Serve cold as Pie bars..

1:

• Crumble flour and butter till it resembles a sandy texture.
• Add salt, water, egg and essence to the above and combine to make a dough .
• Cling wrap and put to chill in freezer for 20 minutes .
• Roll out the dough and line your tart (2mm thickness) .Blind bake the tart at 180°C for 20 minutes(blind bake-baking the crust without the filling) .
• Once baked, take marmalade in a bowl and add chilli extract .pipe it out into the tart shell .
• Grate cheddar cheese on top(generous amount) .
• Bake at 180°C for another 10-15 minutes till the cheese melts and gets a nice golden colour .
• Leave it to cool for at least half an hour .

1:

• Crumble flour and butter till it resembles a sandy texture.
• Add salt, water, egg and essence to the above and combine to make a dough .
• Cling wrap and put to chill in freezer for 20 minutes .
• Roll out the dough and line your tart (2mm thickness) .Blind bake the tart at 180°C for 20 minutes(blind bake-baking the crust without the filling) .
• Once baked, take marmalade in a bowl and add chilli extract .pipe it out into the tart shell .
• Grate cheddar cheese on top(generous amount) .
• Bake at 180°C for another 10-15 minutes till the cheese melts and gets a nice golden colour .
• Leave it to cool for at least half an hour .

1: Tart Base

• Mix the icing sugar and cold butter.
• Add in the eggs and once it’s combined add in the rest of the dry ingredients.
• Mix only until it all comes together and don’t mix it further.
• Flatten it and cover it with cling wrap and chill it for at least half an hour.
• · Then dust some flour and roll out the pastry and cut it into circles according to the size of your tart ring or mould.
• Line the tart rings with a thin layer of the dough and don’t trim off the excess.
• Chill it in the fridge for at least half an hour and then trim the edges so that it’s even and neat.
• Now place a piece of butter paper or heatproof cling wrap on the lined tarts and fill it with uncooked rice or baking beans.
• Bake it in a preheated oven at 170 °C for 7 minutes..

2: Pistachio Frangipane

• Cream butter and sugar.
• Add in the eggs, rum and pistachio flavor.
• Then fold in the rest of the dry ingredients.
• Pipe this mixture into the tarts and bake it for 15 to 20 minutes.

3:Raspberry Mousse

• Bloom the gelatin in cold water and melt it.
• Heat the frozen raspberry puree and once it’s mushy and heated up strain the melted gelatin into it.
• Make an Italian meringue by heating the sugar and water to 115 degrees and add it to the foamed egg whites in a thin streak.
• Whip up till medium peaks.
• Gently fold the meringue into the raspberry puree.
• Finally fold in the whipped cream and raspberry flavor.
• Pipe it into the moulds and set it till completely frozen.

4: Cocoa Butter Spray

• Heat the cocoa butter and melt it.
• Melt the white chocolate And mix it with the melted cocoa butter.
• Add colour to it and emulsify it with a stick blender.
• When the mixture is at 45 degrees spray it on the frozen mousse for the velvet effect.

5: Assembly

• Place the mousse on the tart shell.
• Pipe whipped cream around it and place the garnishes on top.

1: Tart Base

• Mix the icing sugar and cold butter.
• Add in the eggs and once it’s combined add in the rest of the dry ingredients.
• Mix only until it all comes together and don’t mix it further.
• Flatten it and cover it with cling wrap and chill it for at least half an hour.
• · Then dust some flour and roll out the pastry and cut it into circles according to the size of your tart ring or mould.
• Line the tart rings with a thin layer of the dough and don’t trim off the excess.
• Chill it in the fridge for at least half an hour and then trim the edges so that it’s even and neat.
• Now place a piece of butter paper or heatproof cling wrap on the lined tarts and fill it with uncooked rice or baking beans.
• Bake it in a preheated oven at 170 °C for 7 minutes..

2: Pistachio Frangipane

• Cream butter and sugar.
• Add in the eggs, rum and pistachio flavor.
• Then fold in the rest of the dry ingredients.
• Pipe this mixture into the tarts and bake it for 15 to 20 minutes.

3:Raspberry Mousse

• Bloom the gelatin in cold water and melt it.
• Heat the frozen raspberry puree and once it’s mushy and heated up strain the melted gelatin into it.
• Make an Italian meringue by heating the sugar and water to 115 degrees and add it to the foamed egg whites in a thin streak.
• Whip up till medium peaks.
• Gently fold the meringue into the raspberry puree.
• Finally fold in the whipped cream and raspberry flavor.
• Pipe it into the moulds and set it till completely frozen.

4: Cocoa Butter Spray

• Heat the cocoa butter and melt it.
• Melt the white chocolate And mix it with the melted cocoa butter.
• Add colour to it and emulsify it with a stick blender.
• When the mixture is at 45 degrees spray it on the frozen mousse for the velvet effect.

5: Assembly

• Place the mousse on the tart shell.
• Pipe whipped cream around it and place the garnishes on top.

1: For Basic Frangipane

• Cream butter and sugar.
• Add eggs one by one, beating well in between.
• Add almond flour, Fab Premium Oil Soluble Madagascar Vanilla Flavour and Fab Premium Oil Soluble Orange Rind Flavour .
• Mix well and transfer the almond cream to a piping bag..

2: For Mini Tartlets

• Preheat oven to 180°C.
• Roll the pastry sheet and line 12 mini tart moulds.
• Pipe the frangipane paste into the lined tart moulds.
• Garnish with almond flakes on top.
• Bake at 180°C for 12 - 14 min.
• Remove and allow to cool on a cooling rack.
• Remove the tarts from the moulds and dust lightly with icing sugar.
• Serve warm or cool..

1: For Basic Frangipane

• Cream butter and sugar.
• Add eggs one by one, beating well in between.
• Add almond flour, Fab Premium Oil Soluble Madagascar Vanilla Flavour and Fab Premium Oil Soluble Orange Rind Flavour .
• Mix well and transfer the almond cream to a piping bag..

2: For Mini Tartlets

• Preheat oven to 180°C.
• Roll the pastry sheet and line 12 mini tart moulds.
• Pipe the frangipane paste into the lined tart moulds.
• Garnish with almond flakes on top.
• Bake at 180°C for 12 - 14 min.
• Remove and allow to cool on a cooling rack.
• Remove the tarts from the moulds and dust lightly with icing sugar.
• Serve warm or cool..

1:

• To make the tart shell Fold butter, cocoa powder, flavour and sugar in the flour until the dough begins to come together.
• Roll the dough into a sheet of 10 inches diameter.
• Transfer the dough to an 8" tart pan with a removable bottom.
• Use your fingers to press the dough into the bottom and the sides of the pan in an even layer.
• Trim extra dough using a knife.
• Prick all over the bottom of the tart using a fork.
• Refrigerate for at least 30 minutes.
• Preheat the oven to 180°C.
• Meanwhile prepare the batter for brownies.
• Melt chocolate and butter together.
• Add curd, oil, sugar and flavour.
• Whisk everything together until sugar dissolves.
• Now add flour and soda bicarb.
• Prepare the mixture.
• Pour this mixture in the chilled tart shell.
• Bake it in preheated oven at 180°C for 20 minutes.
• After 20 minutes, take the baked tart out and let it rest for sometime.
• This resting time will help the tart crust to be firm.
• Once it comes to room temperature, garnish it with whipped cream (flavoured with fresh raspberry flavour), sprinkle some cocoa powder and top it with cherries.
• This recipe is going to be perfect delight for Chocolate lovers and I hardly know anyone who doesn’t like chocolate.
• The Tiramisu flavour in tart shell, Coffee flavour in Brownies and Raspberry flavour in cream has taken this dessert to another level.
• Try this and let us know your feedback.

1:

• To make the tart shell Fold butter, cocoa powder, flavour and sugar in the flour until the dough begins to come together.
• Roll the dough into a sheet of 10 inches diameter.
• Transfer the dough to an 8" tart pan with a removable bottom.
• Use your fingers to press the dough into the bottom and the sides of the pan in an even layer.
• Trim extra dough using a knife.
• Prick all over the bottom of the tart using a fork.
• Refrigerate for at least 30 minutes.
• Preheat the oven to 180°C.
• Meanwhile prepare the batter for brownies.
• Melt chocolate and butter together.
• Add curd, oil, sugar and flavour.
• Whisk everything together until sugar dissolves.
• Now add flour and soda bicarb.
• Prepare the mixture.
• Pour this mixture in the chilled tart shell.
• Bake it in preheated oven at 180°C for 20 minutes.
• After 20 minutes, take the baked tart out and let it rest for sometime.
• This resting time will help the tart crust to be firm.
• Once it comes to room temperature, garnish it with whipped cream (flavoured with fresh raspberry flavour), sprinkle some cocoa powder and top it with cherries.
• This recipe is going to be perfect delight for Chocolate lovers and I hardly know anyone who doesn’t like chocolate.
• The Tiramisu flavour in tart shell, Coffee flavour in Brownies and Raspberry flavour in cream has taken this dessert to another level.
• Try this and let us know your feedback.