Tiramisu-Inspired Birthday Cake

This cake was an absolute hit with my husband and son - they absolutely loved it! Inspired by the flavors of classic tiramisu, this dessert combines airy sponge cake layers with rich, creamy mascarpone and a bold coffee soak. The result is a beautifully balanced cake that feels indulgent yet light.

For an adults-only version, you can add a splash of coffee liqueur or rum to the soak, just like traditional tiramisu - but honestly, the cake is already perfect without it. It’s a fantastic choice for birthdays, small celebrations, or simply as a sweet treat to enjoy with your afternoon coffee.

While it might look like it takes a lot of work, it actually comes together surprisingly quickly - making it a great go-to dessert when you want something a little special without spending hours in the kitchen.

Ingredients

Sponge Cake:

- 3 large eggs

- 90 g sugar

- 100 g all-purpose flour

- 8 g baking powder

Mascarpone Cream:

- 450 g mascarpone cheese (cold)

- 150 ml heavy cream (cold)

- 50 g sugar

For Assembling:

- Strong brewed coffee (unsweetened), cooled – about 100 ml

- Unsweetened cocoa powder (for dusting)

Instructions

1. Make the Sponge Cake:

- Preheat the oven to 160°C (320°F).

- Grease and line a 6-inch round baking tin.

- In a large bowl, beat the eggs and sugar using an electric mixer on high speed for 8–10 minutes, until light, pale, and fluffy.

- Sift in the flour and baking powder, and gently fold with a spatula until just combined.

- Pour the batter into the prepared tin and smooth the top.

- Bake for 35–40 minutes, or until a skewer inserted in the center comes out clean.

- Let the cake cool completely, then slice it horizontally into 3 equal layers.

2. Make the Mascarpone Cream:

- In a mixing bowl, whip the heavy cream and sugar until soft peaks form.

- Add the mascarpone cheese and continue whipping on low to medium speed until smooth and thick.

- Do not overwhip. Chill the cream in the fridge while you prepare the rest.

3. Assemble the Cake:

- Place the first layer of sponge on a serving plate.

- Brush or spoon over brewed coffee, making sure the surface is moist but not soggy.

- Spread a layer of mascarpone cream on top.

- Repeat with the second and third sponge layers, adding coffee and cream between each.

- Use the remaining cream to cover the top and sides of the cake. Create soft swirls or wave patterns with a spatula for decoration.

4. Chill and Serve:

- Refrigerate the cake for at least 4 hours (or overnight) to allow the flavors to meld and the cream to set.

- Just before serving, dust the top with unsweetened cocoa powder.

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Pan-Fried Steamed Chive Garlic Buns

Fluffy on the inside, crispy on the bottom, and packed with garlicky chive flavor.

These buns are made with a soft yeasted dough, filled generously with a savory mix of fresh Chinese chives, garlic, sesame oil, and sesame seeds. After being shaped into beautiful twisted coils, the buns are first pan-fried to develop a golden, crispy base, then steamed directly in the same pan to create a light, pillowy texture on top.

The combination of textures - crispy bottom, soft steamed top, and juicy, fragrant filling - makes these buns a perfect snack or side dish. They’re comforting, savory, and completely addictive.

Ingredients (Makes 10 Buns)

Dough:

- 180 g warm water

- 6 g instant yeast (2 tsp)

- 3 g salt (½ tsp)

- 300 g all-purpose flour (plus more for dusting)

- 15 g sugar (1 tbsp)

Chive Filling:

- 1 bunch chives 50–60 g

- 10g minced garlic

- 3 g salt (½ tsp)

- 15 g sesame oil (1 tbsp – or use more neutral oil if preferred)

- 15 g toasted sesame seeds (2 tbsp)

To Serve:

- Dipping sauce of choice

- Extra scallions and sesame seeds for garnish (optional)

Instructions

1. Make the Dough

- In a large bowl, whisk together the flour, yeast, and salt.

- Add the warm water and sugar. Mix with a chopstick or spoon until a shaggy dough forms.

- Knead by hand or with a dough hook for 5–8 minutes, until smooth and soft.

- Place the dough in a lightly oiled bowl. Brush the top with oil, cover, and let rise for about 45 minutes, or until doubled in size.

2. Prepare the Scallion Filling

- Toast sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring frequently.

- In a bowl, combine the sliced chives, garlic, salt, oil, and sesame seeds. Mix well.

- Cover and refrigerate until ready to use.

3. Shape the Buns

- Once the dough has risen, knead briefly to release air bubbles.

- Roll into a log and cut into 10 equal pieces.

- Working with one piece at a time, form each into a ball, then roll it out into an oval.

- Spread 1–2 tablespoons of scallion filling over the surface.

- Seal it and slice into half, leaving part of the dough attached.

- Twist the ropes together and coil into a round shape.

- Repeat for all 10 buns.

4. Cook the Buns

- Heat a little oil in a non-stick pan over medium heat.

- Optionally dip the bottoms of the buns in sesame seeds before placing them in the pan. Leave space between each bun.

- Cook for 3–4 minutes until the bottoms are golden brown.

- Carefully add ⅓ cup water to the pan and cover immediately.

- Reduce heat and steam for about 10 minutes, until the water has evaporated.

- Cook in batches (about 5 buns at a time, depending on pan size).

5. Serve

- Garnish with extra scallions and sesame seeds if desired.

- Serve warm with your favorite dipping sauce.

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Mango Mousse Cake

If summer could be captured in a dessert, it would surely be mango mousse cake. Light, creamy, and bursting with tropical flavor, this cake is the perfect balance between refreshing fruitiness and indulgent sweetness. 

At its heart is a delicate sponge or biscuit base, topped with a cloud-like mango mousse made from fresh mango purée, cream, and just enough sweetness to let the fruit shine. Often, the cake is finished with a glossy layer of mango jelly or slices of ripe mango arranged like petals, turning it into a show-stopping centerpiece.

Yields: 6-inch round cake (serves 6-8)

Ingredients

Biscuit Base:

- 80 g digestive biscuits

- 15 ml water and 15 ml oil or 30 g melted butter

Mango Mousse:

- 200 ml whipping cream

- 40 g sugar or to taste

- 200 g mango puree (from about 1 large ripe mango)

- 12 g gelatin (sheets or powder)

Instructions

1. Prepare the Biscuit Base

- Crush the digestive biscuits into fine crumbs. You can do this easily with a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.

- Combine the crumbs with your chosen binding agent. 

- Press the mixture firmly into the base of a 6-inch round cake tin. A springform pan or one with a removable bottom works best for easy unmolding.

- Chill in the refrigerator for at least 30 minutes to allow the base to firm up.

2. Make the Mango Puree

- Blend the flesh of a ripe mango until smooth. 

- If fresh mangoes are not in season or unavailable, you can use good quality canned mango puree.

3. Prepare the Gelatin for Mousse

- If using gelatin powder, sprinkle it over 3-4 tablespoons of cold water and let it bloom for 5 minutes, then heat gently (microwave or double boiler) until fully dissolved. Do not boil.

- If using gelatin sheets, soften them in cold water for about 5-10 minutes, then squeeze out excess water and stir into a small amount of warm mango puree (taken from your 200g portion) until dissolved.

- Stir the dissolved gelatin into the main portion of the mango puree and mix thoroughly until completely combined.

4. Whip the Cream

- In a large bowl, whip the cold whipping cream with the sugar until soft peaks form. Be careful not to overwhip, as this can make the mousse grainy.

- Gently fold the mango-gelatin mixture into the whipped cream until it's well combined and no streaks of unmixed cream remain.

- Optional: For added texture, you can fold in some small diced mango cubes at this stage.

5. Assemble the Mousse Layer

- Pour the mango mousse mixture evenly over the chilled biscuit base in your cake tin.

- Smooth the top with a spatula to create an even surface.

- Refrigerate the cake for at least 4 hours, or ideally overnight, until the mousse is fully set and firm to the touch.

6. Unmold & Decorate

- Once the mousse is completely set, carefully remove the cake from the tin. 

- Decorate your mango mousse cake with fresh mango slices, a dollop of whipped cream, a few mint leaves, or any other garnishes you like!

Tips for Success

- Gelatin is key: Ensure your gelatin is fully dissolved before mixing it with the mango puree to avoid lumps in your mousse.

- Don't overwhip the cream: Soft peaks are ideal for a light and airy mousse. Overwhipping can lead to a dense or curdled texture.

- Patience is a virtue: Allow ample time for the mousse to set in the refrigerator. Rushing this step will result in a runny cake.

- Storage: Store the mango mousse cake in an airtight container in the refrigerator and consume within 2-3 days for the best taste and texture.

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