To make the passion-fruit cream, beat the mascarpone, double cream and maple syrup in a bowl until soft peaks just start to form (do not overwhip), then fold in the passion-fruit pulp. Serve alongside the tart. Carefully deep-fry a few prawns at a time until cooked through and nicely golden. Remove from the oil with a slotted spoon and drain on double layers of paper towel. Pour the batter into the prepared cake tin and bake for 20 minutes, or until the cake has doubled in size and turned golden and a skewer poked in comes out clean.

Coconut sorbet with cashew, curry leaf, mustard and chia seed praline Photograph: Yuki Sugiura for the Guardian

The super sweet nature of the meringue roulade can sometimes be a little too sweet so a sharp, tangy filling fits perfectly. I adore passion fruit and knew they marry so well with coconut. I like to toast coconut slightly in baking for a more mellow taste - I also use a desiccated coconut from the world foods aisle as the flakes are finer. Once you hit 40, desiccated coconut is no friend of the gaps in your teeth! Place the coconut milk, coriander stalks, chillies, lemongrass, shallots, galangal, sugar, lime leaves and garlic in a medium saucepan. Cover with the water and bring to a very gentle simmer. Cover and cook for about 15 minutes. If you want to remove the panna cotta into the plate, just dip the chilled panna cotta molds into the hot water for 4-5 seconds and then turn it into the plate and serve.

I try to avoid using the oven as much as possible in the summer because it just gets WAYYYY too hot in my apartment. No-bake desserts are perfect plus they are refreshing and can be prepared ahead of time. Mix the coconut and panko with about half the lime zest in a bowl. Lightly beat the egg with the water and a pinch of salt in a separate bowl. Put the flour in a third bowl. I love with using passionfruit because it’s a bit tart – but also sweet and makes the seeds add a fun crunch. In the 10 years since I started blogging, I've had the joy of sharing a few roulade recipes. Its definitely a favourite type of bake for me and somehow they tend to turn out well. I've shared a Toffee & Pecan Roulade and a Gingerbread with Lemon Cream Roulade (Tip: This might be handy for next week's Great British Bake Off!) This week's Great British Bake Off was Dessert Week with the signature bake being a Roulade. This is the meringue version which can be a lot more temperamental than a Swiss Roll, sometimes known as a Roulade. I definitely didn't fancy making a blancmange (Still mentally scarred after tasting it as a child) & knew my schedule for the week didn't allow a melting chocolate dome showstopper. So, roulade it was and a Toasted Coconut & Passion Fruit Roulade at that.For the praline, place the sugar in a pan over a low heat and leave until all the sugar crystals have completely dissolved. Continue to cook until the liquid has turned a rich brown colour. Add the butter – carefully, as it may spit out at you – wait 10 seconds, then stir it in. Pour the batter into the moulds and bake for 15-20 minutes, until a skewer comes out clean. Leave to cool completely before serving. Preheat the oven to 180C/350F/gas mark 4, then line a 6-muffin baking tray with paper or silicon cups.

Leave the mixture to cool and become brittle. Break into pieces and serve alongside scoops of the sorbet. I made this passion fruit cake for Nina's birthday. Every year we bake each other cakes. I asked her what flavour of cake she wanted and she simply said passion fruit. She also wanted a sloth cake so I asked her if she would mind if I made the frosting chocolate but she said that she doesn't like passionfruit and chocolate together. I thought of colouring the frosting brown but keeping it vanilla but you know what? I couldn't do it. I was in the middle of a lot of work and making novelty cakes is hard. "I'll make you one next year!" This recipe is a variation on the traditional tom kha. The ingredient list does require a trip to an Asian supermarket, but it is well worth it – using the exact items listed makes the most delicious coconut soup. You can replace the galangal with ginger, which works well but changes the flavour considerably. These are slightly crusty on the outside with a smooth and satisfyingly dense centre – somewhere between a cake and a truffle. Coconut oil, flour and sugar can all be found at natural food stores or online – try to find an extra virgin coconut oil, preferably organic, that is neither hydrogenated nor deodorised, for a natural, subtle flavour. Then it came to my birthday. It came and went and Nina remained silent re my cake. "It's coming...one day," Nina would say and it was almost a year before my next birthday on March 31st 2020 that my 2019 birthday cake arrived. Nina wouldn't tell me what the flavour of cake she was making which worried me somewhat as she loves making unusual cakes like parsley cakes. "Is it a sardine cake?" I asked her. "No, but if I had known that you liked them then I would have made you a sardine cake," she replied. All I knew is that she had made it as per my theme request Stranger Things. I thought that that could cover any cake disasters as well as the tv show.For the filling, we use raw cashews + coconut milk + coconut oil + maple syrup + vanilla bean paste. Make sure that you soak the cashews in water overnight or at least 4 hours. If you are short on time, you can soak them for 30 minutes – 1 hour in hot water, but the filling might not be as smooth. So tell me Dear Reader, is there a flavour you're crazy about? Do you make cakes for people's birthdays? You just make the crust in your food processor or Vitamix and it’s full of macadamia nuts, cashews, unsweetened shredded coconut, almond flour, coconut oil and a touch of maple syrup. Once you press the crust into the bottom of your pan, there is no need to clean out your food processor or blender to make the filling. Don’t you just love when recipes require minimum cleanup?!

Fast Fruit Curd or Butter: I know you may not want to make so many components for one cake but please give this passion fruit curd a try. It's made in the microwave and only takes a few minutes to cook with no tedious stirring. It will look and feel like it won't come together and then by the magic of cooking you'll end up with a divine fruit curd. Coconut Passion Fruit Panna Cotta is ready to serve with passion fruit pulp, remove it into the plate and top with pulp or serve as it is into the mold with pulp and enjoy. Take another half of milk pan add agar agar, mix it till dissolve properly and bring it to the boil, switch of the flame; add passion fruit juice mix it well and let it cool down for 5mins.Serve the prawns sprinkled with the remaining lime zest, lime wedges and a dipping sauce, such as Thai sweet chilli sauce. Spread evenly on the baking tray and smooth with a spatula. Sprinkle the toasted coconut over evenly and bake for 16-18 minutes Use about 75ml mixture for each crepe, and fry in melted butter. Cook until light golden, flipping them once.