Raspberry & Hazelnut Delice

=======Raspberry&hazelnut delice

hand paint raspberry& hazelnut delice2

By sivia

This dessert although seem familiar, it is an absolute challenging task for me when lack of proper equipment. The chocolate task definitely is the time consuming work.That has taken me days to complete and practice due to insufficient acetate sheets.(I have to pipe one,set in freezer, peel off from acetate sheet and repeat this for 5 more).Acetate sheets, it is not easy to find in Sydney. Everytime I go back to Malaysia, that is the only way I can top up my baking material. Acetate sheets become one of my essentials that I need to use it thrifly. Other than that, to make the sponge, cremeux and glaze are really easy to make.

Winter, such a good weather for all the chocolate work but not a pretty time to snap some pictures. Waiting for a sunny day during these cloudy winter has put many task in pause modes. Now almost into summer in Sydney. I miss the heat from summer.

This dessert produces 6 pieces. Decoration is up to your imagination. I wanted to learn, so I did. Just wish I have more acetate sheets for me to practice.

Let’s get started! Don’t fret over this long process, alright?

raspberry&hazelnut delice1


Components you need:

  • Raspberry puree
  • Raspberry mousse
  • Chocolate sponge
  • Hazelnut biscuit macaron
  • Chocolate rectangles
  • Dark chocolate cremeux
  • Raspberry glaze
  • Simple sugar syrup

Rapsberry Puree:

  • 125g raspberries ( fresh or frozen)
  • 13ml water
  • 13g castor sugar
  • 1/2 tsp lemon juice

1)Process raspberries to puree.

2)Bring water and sugar to boil. cool slightly.

3)Pour warm syrup and lemon juice into puree. Mix well.Strain.Leave to cool.

Note: Raspberries puree can be stored in airtight container for 2-3 days.

Raspberry Mousse:

  • 2g gelatin leaves
  • 84ml Bulla whipping cream( or any dairy whipping cream )
  • 2 tbsp raspberry puree
  • 14g castor sugar

1)Soak gelatin leave sin cold water.Let it soften. Squeeze the water out. Microwave on high heat for 30 seconds until melted.

2)Beat whipping cream  and sugar to ribbon stage.[ picture shown in step 2 ]

3)Mix in  the melted gelatin into raspberry puree.Stir till dissolved.Strain.

4)Fold in whipping cream.Mix well. Pour into piping bag.

5)Make 2 acetate tubes that are 1.5cm( 1/2 inch) in diameter and 30cm long by curling acetate into cylinder and securing with sellotapes. Secure base of the cylinder with cling film. [Picture 6 and 7 ]

6)Gently fill the prepared acetate tubes,ensure there is no air pockets inside.Secure another ends of tubes with cling film. Allow to set in freezer for at least 2 hours till harden.

raspberry mousse1

rapsberry mousse2

Chocolate Sponge:

  • 75g wholes eggs
  • 19g egg yolks
  • 30g castor sugar
  • 10g ALDI brand plain flour, sifted ( or any plain flour )
  • 10g corn flour, sifted
  • 12g Hershey unsweetened cocoa powder (or any unsweetened cocoa powder )
  • 38g Western Star unsalted butter ( or any unsalted butter )

1)Preheat oven to 190C, line baking paper on a 26cm X 16.5cm rectangular baking pan.

2)Put eggs , yolks and sugar over a bowl, whisk over bain marie (a) (Double boiler) until 37C. (Remember to keep whisking without scramble the egg.)

3)Remove from heat, continue whisking eggs mixture to ribbon stage (b)[ picture 2 ], this is also called SABAYON (c).

4)Fold in all the flours using spatula through whisked sabayon mixture from step (3).

5)When flour is 3/4 folded through, scoop out some mixture and add into melted butter.

6)Add butter mixture  from step (5) to sabayon mixture until smooth.

7)Pour into prepared pan.Bake for 15 minutes or till sponge springs back when pressed gently.Cool down and trim into 6 pieces of 13cm X 4cm of rectangle.

Chocolate sponge


(a)Bain marie ?  also known as water bath. Set a bowl over saucepan of simmering water. It is important that the base of the bowl does not touch the water while cooking in the bowl.

(b)Ribbon stage? Aerated of eggs with sugar by whisking it. As you lift the egg mixture, it will fall back on itself and a trail of “ribbon” will be left across the surface. The ribbon will hold shape for a moment and then sink back into the mixture. [Shown in step 2 in picture above]

(c)What is sabayonSabayon is the French name for zabaglione, a light, mousse-like Italian dessert that’s made by whisking eggs and sugar over gently boiling water until the eggs thicken but do not scramble. [ Shown in step 3 in picture above]

Hazelnut Biscuit Macaron:

  • 72g egg whites
  • 50g castor sugar
  • 28g  Lucky ground hazelnut ( or any hazelnut meal )
  • 15g ALDI plain flour (or any plain flour )
  • 40g icing sugar
  • 40g Lucky ground almonds ( or any almond meal)

1)Preheat oven to 190C and line baking paper on a 26cm X 16.5cm rectangular baking pan.

2)Beat egg whites and sugar to soft peak meringue(a) formed. [step 2 in picture shown]

3)Mix ground hazelnut, flour, icing sugar and ground almonds together.

4)Fold in  meringue into hazelnut flour in 3 additions until well combined.

5)Spread mixture on prepared pan. Bake for 12-15 minutes. Cool down and trim into 6 pieces of 13cm X 4cm of rectangle.

Hazelnut Biscuit macaron


(a)what is meringue? Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

sponge ^ biscuit macaron

Dark Chocolate Cremeux:

  • 170g Cadbury baking dark chocolate button
  • 84ml milk
  • 190ml Bulla whipping cream ( or any dairy whipping cream )
  • 1/2 tsp vanilla essence
  • 60g egg yolks
  • 30g castor sugar
  • 22g Western Star unsalted butter ( or any unsalted butter )

1)Put chocolate in a bowl.

2)Bring milk, cream and vanilla paste to just boil.Off heat.

3)Beat yolks and sugar til light in colour with hand mixer.

4) Add in half of the hot cream into egg mixture, whisking till smooth. Pour in remaining hot cream mixture and keep whisking until all combined.Return over low heat, stir the mixture and cook till it coats the back of a spoon (or till 82C-84C) [Picture in step 4 ]

5)Switch off the heat. Strain over chocolate. Mix until smooth.

6)Add in butter, mix till smooth.

7)Spread into a shallow tray, cover with cling wrap, leave in fridge to semi-set for piping later. Pour into a piping bag with round nozzle.

Dark chocolate cremeux 1 Dark Chocolate cremeux 2

Preparing Chocolate Rectangles:

  • some  Cadbury baking dark chocolate, chopped ( or any baking dark chocolate)
  • 12 pieces of 14cm x 4cm rectangular  acetate sheets
  • small palette knife

1) Melt chocolate over bain marie/double boiler or microwave every 10 seconds in high heat (keep stirring every time comes out from microwave) till melted smoothly.

2)Spoon few dollop of melted chocolate into acetate sheet. Thinly and gently spread the chocolate over the sheet. Allow to semi-set then transfer into a baking tray. Place a piece of baking paper onto arranged chocolate rectangles followed by another baking tray to keep it flat while it sets in the fridge. Once chocolate has fully set, carefully peel the acetate away from the chocolate.

Chocolate rectangles


Remember to keep the chocolate in airtight container in the  fridge before using it.

Raspberry glaze:

  • some neutral glaze/ mirror glaze
  • some raspberry puree
  • 2 tbsp of water

1)Mix all into together to well combine.

Simple sugar syrup:

  • 1 tbsp castor sugar
  • 2 tbsp hot water

Mix all together til sugar dissolved.

Assemble :

1)Once raspberry mousse is hardened, remove from freezer.Peel off the acetate tubes. Cut into 6 piece of 10cm long raspberries cylinders. Place back in freezer for few minutes. Brush the raspberry glaze onto all the raspberry mousse.Place back in the fridge.

2) Place the cut Hazelnut Biscuit Macaron onto a tray,brush with simple sugar syrup.Pipe 3 small bulbs of Dark Chocolate Cremeux on top of the Hazelnut Biscuit Macaron.

3)Place the piece of Chocolate Sponge on top , then soak the sponge with simple sugar syrup.

4)Pipe 3 small bulbs of cremeux on top of the Alhambra Sponge and top with one of the prepared chocolate rectangles.

5)Pipe 2 rows of large bulbs of Cremeux along the top of chocolate rectangles.Top with another chocolate rectangle, then place a small line of cremeux in the centre of each chocolate rectangle.

6)Remove raspberry mousse from fridge and use a small palatte knife to place them into the middle of the chocolate.Decorate with prepared chocolate hoops as desired.

7)Place back in fridge for 30 minutes. Serve.

assemble 0 assemble 1 Assemble 2


(a) This dessert is definitely  interesting. I love the dark chocolate cremeux , smooth and silky. The raspberry mousse is my first try in tubes, goes well with all the chocolate. The sponge and biscuit macaron are not suppose to be super soft, it has a very different dimension in the texture and flavour.Overall, I love it.

(b)What is chocolate delice?Chocolate Delice is a form of dessert that is made from chocolate and a host of other ingredients like whipped cream, berries and nuts, caramel, eggs, milk and icing sugar. It is a popular dessert in the UK.

raspberry&hazelnut delice5

raspberry&hazelnut delice2

raspberry&hazelnut delice3

Another alternative of decoration with much easier effort

Today’s word:


Thank you for your visit and deeply appreciate your positive comments. ^_^



p/s:If there is any mistake and doubt of my work, do let me know, I will try rectify it.This work has been constructed under taking multiple medications which could cause drowsiness. My deepest apology.







Love Swiss Roll (Valentines Day) 爱的瑞士卷(情人节)

Love swiss roll-01

After Chinese New Year, Valentines is around the corner. Hoping to catch up with you all the wonderful human being with this simple Japanese Swiss Roll.

Let me share all the love with the world.

Happy Valentines Day(an early one).

What to make for this valentines 2014?What about dark chocolate sponge sandwich with vanilla and raspberry mousse that melt into your mouth easily?

Let’s get started?Shall we?

Components you need:

  • Raspberry Mousse
  • Vanilla mousse
  • Chocolate sponge


Raspberry Mousse:

  • 3 tbsp raspberry puree
  • ¼ tsp organic natural red food colouring
  • 2 tbsp sugar
  • 400g Bulla whipping cream( or any dairy whipping cream)
  • A love shape cookie cutter
  • Baking paper lined on a baking tray size of 27cm X 18cm

1)      Blend fresh raspberry into puree. Keep 3 tbsp puree to keep aside. Add in ¼ tsp food colouring. Mix to well combine.

2)      In a clean mixing bowl, start to beat the whipping cream, sugar and raspberry puree mixture from step (1) into firm peak.

3)      Pour the mousse into a prepared baking pan. Allow to set in freezer for 4 hours or more until hardened.

4)      Once hardened, cut out individual love shape mousse from the love shape cookie cutter.

5)      Stack each mousse piece on top of each other ,enough to make roughly 25cm long of love mousse. You have to be quick otherwise will melt. Once it is done, put back into freezer to allow to set for another 1 hour.


Vanilla Mousse:

  • 400g Bulla whipping cream ( or any dairy whipping cream)
  • 1 1/4 tbsp castor sugar ( adjust to your own sweetness )
  • 1 tsp of vanilla essence

1)      In a clean mixing bowl, beat all the ingredients into medium peak. Pour into a piping bag.

 Assemble I:

  • 30cm X 25cm of an acetate sheet
  • Tape
  • 8cm in diameter of a round cookie cutter

1)      Make a cylinder cone by rolling the acetate sheet which enough to fit into the round cookie cutter, and tape it tight.

2)      Place the the cylinder acetate into the round cookie cutter.

3)      Line some baking paper onto a baking tray, place the cookie butter with the acetate cylinder on it.

4)      Pipe in half of the vanilla mousse into the cylinder.

5)      Remove the raspberry mousse from freezer, slowly place into the vanilla mousse , try to put in the middle of the mousse. Push the raspberry mousse until some of the vanilla mousse is pushing upwards.

6)      Fill up the rest of the vanilla mousse and smooth the top. ( do not worry it will cover the raspberry mousse. We will slice it once the swiss roll is done.


Chocolate Sponge:

  • 30g Liddells lactose free milk( or any milk)
  • 10g oil
  • 3 large eggs , room temperature
  • 70g castor sugar
  • 50g cake flour
  • 10g Hershey unsweetened dark cocoa powder( or any coca powder)

1)      Line a 34cm X 25cm of a baking pan with baking paper. Make sure there is not crease.

2)      Sift the cake flour and cocoa powder for 3 times.

3)      Mix oil and milk together.

4)      Beat eggs and sugar until fluffy and pale, we called it ribbon stage. ( When you lift up your beater and the batter able to make a shape of 8 only after few seconds.)

5)      Fold in cake flour and cocoa powder in 2 additions. Mix well but gently folding it with plastic spatula.

6)      Scoop out some batter into oil mixture. Mix well, then pour back into flour batter, and fold gentle to well combine. (Do not fold it too much otherwise deflate the air pockets in the batter because cocoa powder has higher content of fat, it tends to deflate the air pocket more readily, so keep it gently.)

7)      Pour the cake batter into prepared baking tray. Tap the tray 10 times to remove air pockets. Smooth the top. Bake at preheated oven of 180C for 12- 13 minutes, depending on individual oven.

8)      Once sponge is done, remove the cake from tray.  Place the cake onto a new sheet of baking paper with the golden brown side faced down. Remove the baking paper which attached to the another side immediately, and cover with another sheet of new baking paper. Allow to cool down completely.


Assemble II:

1)      Trim the four edges of the chocolate sponge into size of 30cm X 25cm or to the size able to wrap the cylinder mousse later. Allow the sponge sits on top of the baking paper.

2)      Beat 2 tbsp of whipping cream. Set side.

3)      Remove the mousse out from freezer. Lightly blow hot air around the mousse for few seconds, peel of the acetate sheet from round cutter.

4)      Spread the 1 tbsp of the whipping cream earlier from step (2) all over the trimmed chocolate sponge.

5)      Place the cylinder mousse onto the middle of the sponge, and wrap the mousse with the sponge around with the help of baking paper. Tape it nicely so it stays properly. If you want, you can wrap one more layer of aluminium foil over the roll to double secured the shape. Leave in freezer for 4 hours or overnight .

6)      Remove roll from freezer and let it defroze half way.Unwrap and slice.( This way, shape still remain) Serve and enjoy.


love swiss roll-4

Love swiss roll-3


1)      Always ensure the eggs are in room temperature before beating with sugar. Or you can put the refrigerated eggs into a bowl of warm water for 5 minutes.

2)      If you cannot manage to make a long mousse in first go, I highly suggest you to prepare two same size round cake cutter, prepare two acetate cylinders. So you can  easily stack the love shape mousse without worrying as well as you can place the stacked love shape mousse easily into vanilla mousse.

3)      This swiss roll will be pretty big in size. If you can find smaller love shape, you can try to reduce the entire recipe into half providing you can find smaller cake pans.

4)      The reason to beat 2 tbsp of whipping cream and spread all  over one side of the sponge because the hardened cylinder mousse unable to stick onto the sponge,we need extra cream to help in doing this otherwise sponge will not hold onto the mousse properly.

5)      If you cannot find acetate sheet, you can try cutting any frizzy drink bottle such as coke, sprite . Ensure the bottle is smooth on the surface, just cut the middle part out to be your cylinder.

6)      If you do not like raspberry flavor, you can substitute with strawberry puree too.

7)      The reason to cover both side of the freshly baked chocolate sponge with new baking paper because firstly to prevent the top golden brown side to dry up. Secondly, if you keep the older baking paper stuck onto the cake while cooling down, this side of the cake will crease and shrink during the cooling process.

Enjoy! Wishing all the love birds and loved one Happy Valentines Day! Muah~~~

Love swiss roll-5

Today’s Word: 

My dear friends, stay strong and be truthful to yourself. Love yourself completely.

Surround with all the one who love you for who you are!