Book Giveaway | Recipe for Happiness

Recipe for Happiness

‘An inspirational memoir with recipes’

As you may know, as well as blogging about food & recipes, I am a professional speaker – The Happiness Speaker.  As part of my speaking journey, I have examined my own happiness and researched other material on happiness; thus, ‘Recipe for Happiness‘ was born.  It is a book about happiness, with practical tips as well as anecdotes from my own life and those of the people I have interviewed, and packed full of inspirational quotes.  And as it’s written by me, it also has a selection of my favourite recipes, including my signature dish: Tiramisù.

Recipe for Happiness will be published by Solopreneur on 1st December and is available to pre-order now – all pre-orders will receive an exclusive signed copy* of this paperback.

If you want the chance to receive a copy for free*, enter the Goodreads Giveaway here before 15th December 2013.

Goodreads Book Giveaway

Recipe for Happiness by Frederika Roberts

Recipe for Happiness

by Frederika Roberts

Giveaway ends December 15, 2013.

See the giveaway details
at Goodreads.

Enter to win

*exclusive signed copies only available to pre-orders, not for the Goodreads Giveaway.


Tiramisù Cheese | Tiramisù Spread

Tiramisù-flavour Spread

aka: Coffee, Marsala All’Uovo & Cocoa Spread

Tiramisu Cheese | Tiramisu Spread | Tiramisù

When I recently made lemon cheese, I decided to have a go at some different flavours next.  I first thought to make a Marsala one, but then thought I’d take it one step further and make a Tiramisù Cheese (spread) instead, using coffee and cocoa in addition to the Marsala all’Uovo.

Marsala All’Uovo is a fortified wine (Marsala) that is already quite sweet and tastes similar to port or sherry; the “all’uovo” variety has had egg added to it for extra richness and it is this wine/liqueur that gives authentic Tiramisù (along with the other ingredients, of course) its unique flavour.  If you can’t get any, you can use a different liqueur, e.g. Tia Maria or similar, though the flavour won’t be quite as Italian or reminiscent of authentic Tiramisù.

Ingredients (for approx. 3 x 350ml jars):

  • 3 ‘long’ espressos (3 x 60 ml, i.e. 180ml espresso, freshly made) – you could substitute with the same quantity of good quality strong filter coffee if you don’t have an espresso machine
  • 120ml Marsala all’Uovo
  • 2tsp cocoa powder
  • 1.5tsp cornflour
  • 350g caster sugar
  • 225g unsalted butter, chopped into chunks and left to soften at room temperature before use
  • 4 large free-range eggs


Gently whisk the eggs in a pan, then add the other ingredients and whisk with a balloon whisk over a medium heat for approx. 7 minutes.  As the mixture heats up, it will start to thicken. Make sure you keep whisking and that you cover the entire pan area with your whisk so you don’t burn the cheese and it doesn’t go lumpy.

Turn the heat down and keep whisking for another minute or so.  The finished mixture will be thick but still quite runny; bear in mind it will thicken as it cools down but if you prefer a thicker mixture, cook and whisk a bit longer.

Pour into sterilised glass jars (I put my jars through the dishwasher, then sterilise them in a cold water sterilising solution), place a greaseproof paper disc over the top, close the lid and refrigerate immediately.  Wait until the jars are cold before affixing labels.

Enjoy spread onto hot toast or, if you’re anything like my family members, eat with a spoon!

Gloriously Simple, Gloriously Good!

Savoiardi | Sponge fingers

Savoiardi (Traditional Sponge Finger Biscuits / Lady Fingers)

These can be used in many recipes or are also delicious eaten on their own!

I must stress that my Savoiardi never come out looking much like ‘fingers’, but they always taste delicious and are actually perfectly shaped & sized to use in my famous traditional Tiramisù.

Preparation time: 20 mins
Cooking time: 10 mins

Savoiardi | Sponge Finger Biscuits | Lady Fingers

To make approximately 14 biscuits: 

  • 4 large egg yolks
  • 3 large egg whites
  • 100g caster sugar
  • 20g icing sugar
  • 120g plain white flour
  • 7.5ml Madagascan Vanilla Extract
  • Soft margarine for greasing
  • Pre-heat a fan-assisted oven to 180°C (or 190°C if not fan-assisted)
  • Grease and line 2 baking trays with greaseproof paper (grease the tray, place the paper on it, then lightly grease the exposed part of the paper)
  • Beat the egg yolks and caster sugar with an electric whisk until you have a thick and pale mixture of creamy consistency, then whisk in the vanilla extract
  • Whisk the egg whites until they form soft peaks, then sift in the icing sugar and whisk again until the mixture is firm and the bowl can be turned upside-down without the mixture moving
  • Fold half the beaten egg whites into the egg yolk, sugar & vanilla mixture
  • Sift and then fold in the flour
  • Fold in the remaining egg whites
  • Using a table spoon, deposit the sponge mixture onto the greaseproof paper, into ca. 8-10cm long x 2.5cm wide strips, leaving enough gap between each strip to allow for expansion
  • Lightly dust each strip with caster sugar
  • Bake in the pre-heated oven for approximately 10 minutes, until lightly golden but still pale and slightly soft, but dry, to the touch

Remove from the oven and place the greaseproof paper with the biscuits on it onto a wire cooling rack
After a couple of minutes, separate the biscuits from the paper using a long thin-bladed knife or spreader and place them directly onto the cooling rack to cool further (if you leave it long enough, the biscuits will easily ‘peel’ off the paper, without need of additional implements)

Gloriously Good!

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