Victoria´s Secret Fantasies Coconut Passion Fragrance Mist, 250 ml

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Wash the coriander, remove the leaves, and set them aside. Reserve the stalks. Cut the lemongrass off where the white base ends and discard the tops. Pound the lemongrass stalks until they are split open. Slice the shallots. Peel and cut the galangal into chunks and pound it until it releases a little liquid. Tear the lime leaves into smaller pieces. Slice the mushrooms. Peel and smash the garlic.

Whisk the egg whites until you get stiff peaks. Meanwhile in a small frying pan, toast the coconut until it just starts to turn golden. Remove from the pan as soon as it does as it will keep cooking and easily burns in a hot pan

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It was as though I had gone to a Pizza Hut or Sizzler buffet and helped myself to the dessert selection putting a bit of everything on a plate. You know how buffet dessert plates are small so you end up cramming together a scoop or square of everything and then the fruit gets a bit of icing on it and the custard or jelly melts onto everything and they're all touching each other? We are now calling it a "Dessert buffet cake!"

Leave the mixture to cool and become brittle. Break into pieces and serve alongside scoops of the sorbet. Step 5 - Slice each cake in half horizontally. Place one on a serving plate and spread some buttercream on top. Then top with some passion fruit curd. Repeat with other layers and then spread buttercream around the cake. Press flaked coconut against butter cream. Store in fridge.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.

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!

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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.