Plums, Almond meringue sponge and Earl Grey tea cream yum yum! This diplomat recipe here is also super versatile and gives a lovely soothing bitterness to a the rest of the sweetness. Click on the image to find out more….

Everyone (because Banana’s are so rowdy with their ripening rate) knows a good Banana bread recipe, for this one the banana plays the leading role of fat and flavour-giver here and thankfully it pulls through…

A recipe which sounds savoury is always a worry for me (I stick to flavours I know, honestly) but the courgette hid well enough in the background for me to be like “ok, allow”

The TEXTURE of this sponge, so light and slightly sticky from the dates. Sandwiched with a bright chocolate mousse (not heavy with cream but lightened with yoghurt) everything felt great, two (guilt-free) slices in…

Here we start the recipe by boiling a whole orange, checking the recipe a million times to make sure we’re doing it right, before having our minds blown because these little orange cakes are super delicious and light (and fragrant from all that orange, of course!).

Avocado mousse…I get it, a ripe avocado brings a soft and creamy texture to a chocolate mousse but the “vegetable flavours notes” really needed attention. Here I made the sponge taste caramelised with light brown sugar and covered the whole thing with mango coulis. (It made me miss dairy because dairy makes flavour-matching so much easier)

Lightly spiced and super light. So light it almost doesn’t feel like eating a dessert (but it is) . IT’S SUPER LIGHT, DID I MENTION HOW LIGHT IT IS.

In a family where I have to convince everyone to eat meringue “it’s too sweet waaaah” this one fit the bill completely. A lower-fat and not lower flavour offering for a summery dessert??