Vanilla seeds can easily be removed from the vanilla pod; hold the pod at one end, slit with a sharp knife lengthwise, then scrape out the seeds with the tip of the knife.

Select good quality brands of coconut cream with ingredients that only include coconut and water.

One 12 oz can of evaporated milk is enough for this recipe.

Bowl to melt chocolate should be large enough to securely set on mixing bowl without the mixing bowl lid.

To protect against metal oxidation due to prolonged heating of water, before adding filled bags add 1 oz lemon juice or 1 level tsp ascorbic acid (vitamin C) to the mixing bowl.

To ensure recipe results are truly gluten free, always check your ingredient labels to ensure traces of wheat or gluten have not been used in the production process.

Refrigerate leftover chocolate and caramel sauce in airtight jars for later use.

While the first set of tuiles is baking, tear off another piece of baking paper and have the next batch ready to go. Slide the new batch on when the current batch is done.

After baking first batch of crackers, transfer them to a plate. Place remaining cracker dough on the same baking tray and bake for 10 minutes (200°C) or until golden brown and crisp. Allow to cool completely. Place in mixing bowl and crush 5 sec/speed 10 . Use as a sprinkle for ice cream, as addition to granola or with yoghurt.

Use a thermometer to check your oil is at 190°C or, alternatively, drop a small square of bread into the oil; it should turn golden brown in approx. 2-3 seconds.

Whenever you have leftover nuts and dried fruit in your pantry, mix them together and freeze to avoid them going stale. Defrost and use in recipes calling for mixed nuts. Search on Cookidoo® for recipe ideas.

To protect against metal oxidation due to prolonged heating of water, before adding filled bags add 30 g lemon juice or 1 level tsp ascorbic acid (vitamin C) to the mixing bowl.

Although it’s hard to imagine a world without ice cream cones, they haven’t always been around. The first ice cream cone was produced in 1896 by an Italian immigrant in New York, and the idea of eating frozen desserts out of a cone-shaped waffle soon caught on. In 1959, an ice cream manufacturer based in Naples came up with a way to sell frozen, ready-made ice cream cones by pouring a mixture of oil, sugar and chocolate into the inside of the waffle cone to protect it and prevent it turning soggy. Our take on the mass-produced Cornetto is a real crowd-pleaser - your friends and family won’t believe you’ve made them yourself!

Use any remaining pastry to make sweet shortcrust biscuits. Roll and cut into desired shapes with a cookie cutter then bake for 10-12 minutes (180°C) or until golden.

Grind your own almonds if desired. Place 120 g blanched almonds in mixing bowl before beginning recipe then grind 10 sec/speed 10. Transfer to a bowl and set aside until needed.

If you don't have a piping bag, cut the corner off a sturdy freezer bag and use as directed to pipe choux pastries on baking tray.

Recipe inspired by Maria Cecilia Espinosa, Thermomix® Independent Consultant Florida.

You can replace the cream cheese with 600 g firm quark in this recipe (you can find quark at European delis, or make your own - just follow the recipe on Cookidoo®). Using quark will result in an overall softer texture to your slice.

The word “Shortcake” is derived from an old English cooking definition which refers to something made crisp with the addition of fat. A shortcake is a crisp, crumbly biscuit made with butter. The traditional Canadian Strawberry Shortcake is always made with a butter-rich slightly sweetened biscuit often with heavy cream replacing the typical buttermilk to increase the crumbly crisp richness of the biscuit.

For TM31 users: when blending gradually increase from speed 1 to speed 9.

Use a wet finger to smooth down any bumps on the top of choux pastries before baking.

This recipe contains raw eggs. You can also use pasteurised egg whites that can be purchased in cartons if preferred.

Place serving plate in freezer for 30 minutes before serving.