MasterChef Australia's Larissa Takchi, 23, reveals the secret to her mouthwatering desserts
Daily MailMasterChef Australia winner Larissa Takchi has revealed how she makes her enviable desserts, from 'blind baking' pastries and pie crusts to using white vinegar as a substitute for lemon. Scroll down for video Sydney restaurant manager Larissa Takchi, 23 who became the youngest ever winner of MasterChef Australia in 2019 Larissa's Baileys chocolate and salted caramel cream pie, one of her most-liked photos on Instagram The recipe dates back to 19th century America where cooks had limited access to fresh ingredients like herbs and fruit. Larissa's honey vinegar pie topped with spiced cream, which she says tastes just as delicious as a pie made with lemon A MasterChef's top baking tips How to achieve a solid base 'Blind baking is key! Source: Larissa Takchi Larissa is big into caramel, whipping up adventurous creations like salted caramel macadamia scrolls and a 'Dulce de Leche' Baileys chocolate cream pie which is one of her most-liked photos on Instagram. Larissa Takchi's Salted Caramel Baileys Dulce de Leche Serves 8 - 10 INGREDIENTS For the Dulce de Leche 3 cans of sweetened condensed milk 150ml Baileys Original Irish Cream 200g macadamia nuts, roasted Pinch of salt For the shortcrust pastry 300g plain flour 150g butter, grated 3 eggs 1 vanilla pod, seeds scraped out Pinch of salt For the salted chocolate ganache 300g dark chocolate shortcrust pastry 200g good-quality dark chocolate, chopped 2 tsp glucose syrup 200ml thickened cream Sea salt METHOD 1.
Discover Related
