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Preparation Time: 20 minutes plus 1 hour to refrigerate sylvannas
Cooking Time:
Servings: 10-12

• 1 250ml NESTLÉ All Purpose Cream, chilled
• 1 cup butter, slightly softened
• ¾ cup powdered sugar
• 1 cup chopped cashew nuts, roasted
• 24 pieces otap (local flaky cookie)

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Estimated preparation and cooking time: 1 hour 20 minutes

• 1 - 1/2 cups grated cassava
• food coloring (optional)
  
• 1 cup sugar

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Brazo de Mercedes a Creme-filled Log Cake, made of Meringue rolls filled with golden yellow custard filling.

Estimated cooking time: 1 hour and 30 minutes

Filling:

• 5 cups milk
• 1 cup sugar
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 8 egg yolks
• 1/4 cup finely ground and toasted cashew nuts

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Halo-halo (from “halo” = mix) is a representative of the various sweets Filipinos enjoy. Legumes, rootcrops and fruits are cooked in syrup until tender and sweet. Eggyolks and milk are made into leche flan. Ube is grated for haleya. Fresh ripe fruits are cubed, pinipig is toasted, buko is grated and if one has time - sorbets or ice cream can even be made. All these are put in a tall glass that is then filled with shaved ice. It is served with a long teaspoon and continually mixed as you eat (halo ng halo).

Estimated preparation time: 50 minutes

• 
  1 ripe large banana
• 2 ripe mangoes or 1 cup canned ripe mango
• 1 cup firm gelatin set into gel and cut into 1/2-inch cubes
• 1 cup canned ripe jackfruit
• 1/2 cup sweet corn or chick peas (garbanzos)
• 1 cup young shredded coconut, fresh or canned
• 1 cup cooked sweet yams or (ube halaya) glutinous purple yam,  cut into 1-inch cubes
• 2 cup shaved ice

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Indulge your taste for ube by spreading the Halaya (Ube Jam) on baked meringue.

E stimated cooking time: 50 minutes

• 
  1 ½ cups eggwhite
• ½ teaspoon cream of tartar
• 1 ½’ cups sugar

Ube Filling:

• 1 ½ cups sugar
• ½ cup water
• 8-10 eggyolks, beaten
• 2 cups mashed ube

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