• 3 1/2 Cups of Biscuit Mix
  • 1/3 Cup of Sweet Coconut
  • 2/3 Cup of Sugar
  • 1/2 Cup of Hot Chocolate Mix
  • 1/3 Cup Melted Butter
  • 1 Cup of Milk
  • 1 Egg White
  • 2 Cups of Whipping Cream
  • 3 Tablespoons Powder Sugar
  • 1 1/2 Cups of Water
  • 1 1/2 Cups of Sugar
  • 2/3 Cup of Hot Chocolate Mix
  • 1/2 Teaspoon of Salt
  • 1 Teaspoon of Vanilla Ext.
  • 4 Dark Chocolate Squares
  • 2 Tsp Butter
  • 1/2 Cup of Water
  • 3/4 Cup of Sugar
  • 15 Strawberries Sliced

I’ve talked with Spica quite a bit to find out what she likes and doesn’t like and was able to come up with a devilishly sweet delight to name after her. It’s the delicious taste of summer from the strawberries and double the chocolate with a confectioner’s whipped topping. It is soooooo good you’ll beg for more.

This is what her requirements were…

My current favorite dish is…


Quindim (brazilian coconut egg pudding)


Ingredients I like…


Coconut, chocolate, condensed milk, whipped cream, dulce de leche, strawberries


Ingredients I dislike…


Nuts, dry fruit

So after much pondering the final result was…

SPICA’S SWEET SUMMER

1) Mix well the first four ingredients until very uniform. It’s best if you make your own biscuit mix first of course!

2) Add ingredients 5 and 6 and mix well until it is a smooth thick consistency.

3) Spoon the mixture onto a floured (NOT GREASED!) baking sheet in about 2/3 Cup portions about 2 inches apart each.

4) Whip egg white until frothy and brush over the top of each portion. Sprinkle with some sugar and also some coconut shavings.

5) Bake in an oven preheated to 340 degrees for about 11 minutes.

6) Whisk the whipping cream and powdered sugar together until stiff peaks form.

7) In a saucepan melt the dark chocolate squares in the 2 Teaspoons of butter slowly. Don’t burn the chocolate or else!!!

8) In another saucepan slowly heat ingredients 10 to 14 until they come to a boil. Then fold this mixture into your melted chocolate while heating. Simmer until thick. Let cool completely.

9) In yet another of your infinite saucepans heat 1/2 Cup of Water and 3/4 Cup of Sugar until it comes to a boil.

10) Add the fresh strawberries you chopped up into the saucepan, reduce heat, and simmer until reduced down, strawberries are cooked, and the sauce is thick. Let cool completely.

11) Plate your baked biscuit, top with your strawberry sauce (however much you like), top that with some chocolate sauce, top that with your confectioners whipped topping, and drizzle more chocolate on top of that.

12) TRY to stop eating this delicious dessert before you put yourself into a sugar coma!!

Thank you so much for your work with me Spica you are great!

This project could never work without the super talented Temple of Evil team…

Nessa Goodwin-Clairmont is our amazing sous-chef and idea girl.

Jeff Clairmont is an expert food photographer and plate styler.

Kellie-Ann Perry is a super-pro Saucier.

Photo of Spica is by Facundo Mounes.