Desert delight


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3 Eggs

cup sugar

cup flour

1 tsp Camp Coffee (Coffee Essence)

Beat the Eggs and sugar in a bowl over a pan of hot water until it becomes frothy. Mix sifted flour lightly and dust baking tray with flour. Bake it in a moderate  oven at 350F tray until inserted wooden pick comes out smoothly.

Cool and cut into a layer. Spread Butter or coffee Icing


Butter Icing

cup butter

cup Icing sugar

tsp Coffee Essence

Cream the Butter and Icing sugar and Essence. Spread it on the pastry and then cover with a little Apricot Jam.

Coffee Icing

1 cups Icing Sugar

2to 4 tsp Water

1 tsp Butter

2 tsp Coffee Essence


Put all the ingredients except Camp Coffee (Essence) in a big steel cauldron or Degachi. Melt over a pan of hot water on stove until it becomes liquid.

Mix Camp Coffee and pour it over the pastry.


Basic Tart Pastry Chocolate Pastry Short Crust Pastry Coffee Pastry