Tiramisu (Adults Only)

Adults Only Tiramisu

Tiramisu (Adults Only)

in the Versatile Rectangle Master

Easily create this authentic Tiramisu in your Versatile Rectangle Master. Enjoy a slice with friends and family accompanied by a glass of your favourite coffee liqueur.

Presenting this ‘Adults Only Tiramisu’ in your Versatile Rectangle Master will comfortably serve 8 – 12 people. However, if there are leftovers, you can keep your dessert fresh by replacing the sleeve and lid and storing in your refrigerator.


One large pack sponge finger/Savoiardi biscuits

600ml cream

2x 500g mascarpone cheese

120g icing sugar (sifted)

2 cups hot water

1/3 cup coffee – for coffee mixture

¼ cup sugar – for coffee mixture

1/3 cup Tia Maria – for coffee mixture

Cocoa powder for decorating

Method: Using Delicake Master

Assemble Delicake base  and sleeve.

To make coffee mixture, in a bowl add water, coffee, sugar, Tia Maria and stir.

In a separate bowl sift the icing sugar over the mascarpone cheese then combine. Blend the cream on high speed then fold into the mascarpone mixture.

Assemble by soaking the biscuits in the coffee mixture then create a layer in your Delicake Master.

Pour half the cream mixture on top and repeat layer.

Place the lid on top and refrigerate until set.

Just before serving, decorate with cocoa powder.

Remove the lid and sleeve from the base and serve immediately.

Replace sleeve and lid to store in fridge.

Hazelnut Meringue Delight (Adults Only)

Hazelnut Meringue Delight (Adults Only)

in the Versatile Rectangle Master

Treat yourself and your friends to this naughty yet luxurious no bake dessert. Preparation is easy and can be done in as little as 10 minutes. Then just pop it in the fridge to set and enjoy!

This recipe is best consumed immediately, however you can keep your creation fresh by replacing the lid and storing in the fridge. Creations in the Versatile Rectangle Master comfortably serve 8 – 12 people.


250g sifted icing sugar

1200ml cream

440g hazelnut spread

100g meringue

2 tbsp gelatine

100ml water (for gelatine)

100ml Frangelico

Handful hazelnuts to decorate

Method: Using Delicake Master

Assemble base and sleeve of your Versatile Rectangle Master.

In a bowl combine cream, icing sugar, hazelnut spread and blend. Add Frangelico, gelatine and mix well. Crush meringue and fold through mixture.

Spray inside the sleeve with oil then pour in mixture. Refrigerate for 6 hours or until set.

Before serving add hazelnuts and dust with cocoa powder.

Remove sleeve upwards from the base. Cut, serve and ENJOY!

To store your creation, re-assemble by replacing the sleeve and lid and pop it in the fridge.

Can’t get enough of our Adults Only recipes? Check out our Orange Chocolate Tart here.

Salmon & Potato Delight in the Versatile Rectangle Master

Salmon & Potato Delight

in the Versatile Rectangle Master

Our Delicake Masters can be used for more than just dessert! Check out this delicious, healthy creation we whipped up in the Versatile Rectangle Master. A perfect light meal for entertaining or a full meal for a smaller gathering. It’s great served cold, straight from the fridge on a warm day.

The Versatile Rectangle Master comfortably serves 8-12 people. This recipe is best consumed immediately. But you can keep your creation fresh by replacing the lid and storing in the fridge.


8 white potatoes

1 red chilli (finely chopped)

400g smoked salmon

½ cup mayonnaise

½ cup cream Fraiche or sour cream

½ cup coriander or parsley (or a mixture of both)

½ cup finely chopped fresh chives  

Salt and Pepper

Olive oil

1 lemon

25g caviar

Method: Using Delicake Master

First, peel and cut potato, then steam or boil until they are fully cooked. Drizzle olive oil, salt as soon as you drain water and mash.

For the dressing, combine cream fraiche (or sour cream), mayonnaise, pepper and lemon in a bowl.

Roughly chop coriander/parsley and chives. Leave a few long chives aside to decorate.  

Assemble your Delicake Master

Prepare your first layer of the mashed potato. Then sprinkle a second layer of herbs. Spread a layer of dressing. Lastly, layer salmon (folded) in four lines by three rows. Top with chives & caviar.  

Pop your creation into the fridge until you’re ready to serve.

Remove sleeve upwards to cut and serve from the base. Drizzle with dressing to suit taste.