Fraise Sauvage

This is a malted hazelnut frangipane cake. I usually make frangi flourless and with clarified or infused butter cause I like it like that, I had some left over and is like just stick some flour in it. My face 😱like not weigh it!!! Yeah. So I put random amount of flour and made the best cake I’ve ever made. Never to be repeated again cause I didn’t weigh it FFS nor write it down 😂! At least me, Rav and ellie know how good it was.

Anyone who knows me well knows I f’n love chocolate. asked me to share a recipe I love for Off The Pass, the week before Christmas. I mean finally pinned me down to make it. She persisted with me for months and I’m grateful for her patience, cause I really enjoyed making this with them.

This mousse technique I learned from legend when I staged there in 2009. Seems like forever ago. I’ve made a few iterations of this mousse but my absolute FAVE is with Piura Porcelana 75% choc from

You make a creme anglaise, pour it over the chocolate, fold together then fold in semi whipped cream. Key is to let us set at room temp and then the fridge. If ya fancy making it, I’ll pop the link in my bio.

I served this with, honeycomb, cream, crystallised cacao nibs and

I think if I didn’t have an ice cream business I’d be making custard tarts. How good are they!

was so kind to contribute to our crowdfunder earlier this year and her reward was a day of baking together. I think I got a double win! We went all out pumpkin. This is the delica pumpkin custard tart we made. Move over popcorn!

These were my test batches for the article in early September. Sad to see the weather changing but know that everybody eats ice cream all year round! Right???? 🍦❄️

My intention with this piece was to give foundational recipes for people to add to their pastry repertoires.

So depending on the energy level you can go HAM and make all of it and make this tasty AF sammie, or if you have the CBF’s just one component. They all work together or alone.

The beauty of making desserts is that if you have lots of sick base recipes, the world is your ice cream oyster.

The vanilla parfait recipe has been with me since I was 19, that’s a long f@&king time!

Let me know if you have a crack at it. Recipe link in bio legends. XX 💋

A massive career highlight today! This is my first ever published recipes in today. Amazing 🤩 so excited!
What I wanted to write about is parfait a great building block for making delicious ice cream sandwiches and how you can transform this little beauty into many forms.
For the full article click the link in my bio.
Massive thanks to for letting me write this and the amazing people who worked on this.

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Props & Styling:
Food Assistant :

And to for encouragement and support always

Here is a little excerpt

“ My surname is an anagram of ice-cream, so it was kind of inevitable that I’d end up being an ice-cream maker – and I’m fine with that. This vanilla parfait has been with me since I was a whippersnapper pastry apprentice; we didn’t have an ice-cream machine, even though it was the best restaurant in Sydney at the time (1997). It’s a tried, tested and much-loved go-to, and I’m using it as the base for two icy treats: an ice-cream sammie and a sundae. I’ve gone for a tropical Australian vibe, so get your spoons ready, because, let’s face it: everybody loves parfait.”

Last week we got to make 5 nights of ice cream sammies for the dinner series! This is something I’ve wanted to make forever.

The Neapolitan a childhood fave… BUT a with a vibe. I wanted to make all the things I love about making frozen desserts. Sorbet, Parfait, and ice cream. It was a real bonus working with this amazing delicious flour in the malt biscuits and the 85% for the chocolate ice cream. The flecks on top are Berry white chocolate that taught me how to make in the wet stone grinder. Such a fun tasty summery number. Who got to try it? This one was paired with from ‘s awesome menu on the Monday eve
Lovely pic by

Been loving making the crowdfunder ice creams this week. This is a cherry pie with vanilla ice cream. Made this for the years ago for a David Lynch movie marathon! This time I was testing out flour from which was delightful to use and taste. I made a pie crust specifically t65 pastry flour, butter, a smidge of golden caster and which made it golden af.
The idea is you bite into it, get that buttery crust, pie filling flavour and vanilla ice cream combo.

For the ice cream I used which is Tongan vanilla gold! Savoury and aromatic and I fn love it.
Want to make it again and refine the s**t out of it. Which is exciting.

This was one of the first ice cream sammies I made for the lovely fun restaurant Pond Dalston in 2014. Lots of improvement since then.
The Naughty One - layers of squidgy chocolate Guinness cake, soy dulce de leche and miso salted caramel parfait.
Today hospo is back to more life, its exciting to see and hope we get to continue to go out and start to see more stability each day. Let’s not get complacent. :)
Massive hugs to the hospitality venues swinging their doors open again today. 🥰

When i was away and created this beauty for Val Day. I wonder if there is a surprise one for me in the freezer??? ⁠Wink 😉⁠⁠
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Amazing pic by

One of the best things about travelling is trying new things. WHO knew there were this many varieties of bananas... I knew of 3 of these. So and I decided we'd have a banana tasting in the order pictured. ⁠⁠
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Plans were dashed a bit when we crossed the border cause you cant take fruit over, but you can take the fruit in the form of a fruit salad turns out! So we may not have got the order right, but they were all so different and amazing! ⁠⁠
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My fave the GOLDFINGER!

🌈SYD NEWS 🌈
Absolutely over the friggen moon about this collaboration with . It’s the first time that ice cream has been served up on home turf. And topping that off it being with .granger an Aussie food legend and he was an inspiration to me from my early chef years. So this means a lot! Bills partner .m.elliott is a amazing! Those two make such a dynamic duo, it’s exciting to be around their energy and creativity!
Now I’ve been meeting the whole team while im here in Australia and they are the bomb. and I have bonded over ice cream science and this mega soft serve we made!
Aussie mates come try it! Available at Surry Hills on Crown Street,Sydney. And we are donating all profits to a charity who advocate for young LGBTQIA+ between 12-25 🌈

THIS SUNDAY 26th come down to our B A K E S A L E at Lily Vanilli Bakery, the courtyard, Ezra st, E27AH
Co-hosted by and to raise as much cashola as we can for our Aussie pals and animals who have been suffering for the past months with the bushfire crisis.
Our shameful Australian gov haven’t really been delivering on the compassion and care required in times like these. So we got to stand up and help! (My personal opinion)
Raising money for Indigenous communities, wild life and restoration and the amazing CFA.
There are loads of London’s best bakers bringing their best bakes to sell and fantastic prizes for our raffle from lots of businesses. Thanks to them all for the generous support.

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Massive 🥰’s to
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⁠Thanks for the amazing poster! @ Lily Vanilli

Im looking for a Pastry Production Manager to join the Happy Endings Ice Cream and Dessert Bar LDN team. Ideally I'd love someone with Head Pastry Chef experience or similar, organised, sound pastry knowledge, loves desserts and up for helping me take my business forward. See job ad attached. https://www.codehospitality.co.uk/careers/united-kingdom/london/pastry-production-manager-happy-endings/

CODE | Pastry Production Manager, Happy Endings

Really nice feature from First Scoop about Fraise Sauvage and Happy Endings Ice Cream and Dessert Bar LDN and the journey so far.

Getting The Scoop On Terri Mercieca We caught up with Terri Mercieca, owner of Fraise Sauvage & Happy Endings, on winning the 2017 YBF baker of the year, being stocked in Harrods and opening her first Dessert Restaurant. …

This is a lush creation by our head pastry chef ! Lightest ever lychee mousse with a lychee gel, pistachio cremeux and microwave sponge and hints of rose. Available in the ... what ya waiting for?? No moment like the present :)

Our take on a red velvet cake. Layers of white chocolate panna cotta, raspberry fool, cream cheese icing and royal red velvet cake. Find them in the looking delightful.

It’s the last weekend you can get your hands on this little beauty of a dessert. Our take on a tres leches cake. Multilayered milky caramel deliciousness with rosemary beurre noisette. Find it in the food hall.
Ps off to Australia today for a holiday with me lady in the sunshine. We’ve both worked really hard this year. It’s been a bit of a roller coaster to be honest. But defo amazing highlights like winning the award, opening a dessert bar and recruiting an amazing team plus working with so many lovely people. I turned 40 and Ellie and I celebrated 4 Years together and Ellie started a PhD! Woah! Looking forward to seeing my family and having some Aussie hugs.
Wishing you all a happy new year. Hope it’s full of love and adventure and of course delicious treats.
#2018

Dessert for Christmas !!! This is our passionfruit and shiso posset, with elderflower meringue and citrus fruits of the season.
Go find them with the rest of our winter range in the

Dessert Nights are back this Friday 15th December - Book now -

Happy Endings Dessert Nights are back! Friday 15th December We invite you to dine at the chef’s table in the heart of Old Spitalfields Market, for fun times and a four-course dessert tasting menu, paired with organic and low-intervention wines. It’s spicy, its tropical, it’s kinda festive and silly with quality ingredients and totally delicious flavour...

Wrapped to be in this line up of Christmas treats for About Time Magazine by Felicity Spector for our latest Harrods desserts !! thank you!

About Time: You Tried London's Best Christmas Desserts | About Time Magazine Now we can't resist a mince pie - even before December. But if you want an alternative festive dessert to brighten up the dark evenings, here's our list...

Our latest dessert collection hanging out in the winter sun! Go get them for Christmas month treats in the glorious new

This is our toffee apple crumble with hay infused creme brûlée... the crumble is made of sourdough, hazelnut, malt, and caramelised white chocolate, there are cheeky compressed apple hidden in there for freshness. It’s the ultimate autumn comforting dessert.
Find it in the food hall. This one made in collaboration with ..

The shadows!!! Been having so much fun taking pics with today for our new dessert range. This gorgeous thing is lychee, rose and pistachio. Created by our new head chef :) what a guy!
It’s light as air, fragrant and refreshing.
Go check out our new range as a part of the for the new which is so beautiful!

That time of year again!
Who wants one for Christmas??

Australia says yes to marriage equality!!!! 🌈🌈🌈🌈🌈
It’s about time we got our say and our day! .
Now Australian Government **kitup

So excited and kind of blown away to see our desserts in the new room of amazingness!! What an absolute honour to have our desserts next to and really impressive food!
Check out our new range from tomorrow. Totally props to my new head pastry for his hard work! Glad you could come along