Cool, creamy coconut ice cream that you can whip up in few minutes, rippled with fragrant passion fruit sounds pretty good to me. This is an exotic dessert that you can keep stashed in the freezer for dreary days that need perking up. You can […]
Generally I’m a baked cheesecake kind of girl but after my white chocolate and berry cheesecake proved so popular I thought that it would be nice to make a variation on that recipe. This malty, chocolatey malteser version is really indulgent and decadent – a proper treat. It’s got a crunchy, buttery biscuit base smothered in a creamy, malty cheesecake studded with crispy maltesers and topped with a light chocolate cream. Sounds pretty good doesn’t it?!
200g crushed digestive biscuits
75g melted butter
400g full-fat cream cheese
200g white chocolate
200ml double cream
2 tbsp malted milk powder (I used Horlicks)
100g crushed maltesers
100ml double cream
50g milk chocolate
extra chocolate & maltesers to decorate
Combine the biscuit crumbs with the melted butter and press firmly into the base of a loose bottomed 20cm cake tin. Don’t worry if you haven’t got a tin exactly the right size, it’ll only make a difference to the thickness of the layers, it can also be any shape you like. Chill the base in the fridge whilst you make the topping.
Melt the white chocolate and let it cool for a minute or two. Mix the malted milk powder with a tablespoon of hot water to make a paste and beat it with the cream cheese until smooth. Beat the melted chocolate into this. Whip the cream to soft peak stage before folding it into the cream cheese mixture. Gently mix through the crushed maltesers and then spread the mixture over the chilled base, making the top as smooth as possible. Put the cheesecake in the fridge to chill and firm up for several hours, or even over night.
Remove the cheesecake from the tin and place it on a serving plate. At this point you can drizzle over a little extra melted chocolate for decoration if you like. Melt 50g of milk chocolate and set aside to cool for a minute or two. Whip 100ml of double cream to a firm peak and then fold the melted chocolate into it, making sure that it is well combined. Transfer the chocolate cream to a piping bag fitted with a star tip and pipe the cream on top of the cheesecake, finish decorating the cheesecake with plenty of extra maltesers.
The blossom is just starting to appear on my cherry tree and it reminded me that there was a little stash of last years fruit in my freezer. But what should I do with this treasure that I squirreled away? Make a delicious cake of course!
I am completely besotted with this recipe. I can’t get over how well the tonka bean goes with the cherries, I suppose it’s because it has flavours of vanilla, nutmeg, cinnamon and almond, which all go really well with cherry.
The ermine (cooked) frosting is delicious, light, silky and fluffy – so much better than just beating together some butter and icing sugar. The light, golden sponges are just a classic Victoria sponge, which you can never really go wrong with can you!
If you can’t find tonka beans then 1 tsp of vanilla, a pinch of ground cinnamon and a pinch of nutmeg does a fairly decent impression of the flavour.
the weight of the eggs (inc. shells) in softened butter, sugar and self-raising flour
pinch of salt
1 1/2 tsp baking powder
1 tonka bean, finely grated
3 tbsp milk
filling & frosting
250g pitted cherries (frozen is fine)
squeeze of lemon juice
150g + 3 tbsp sugar
2 tbsp cornflour
200g softened butter, cubed
fresh cherries and dark chocolate to decorate
Pre-heat your oven to 180°c and grease and line 3 identical cake tins.
Beat together the butter, salt and sugar until they are pale and fluffy. Beat in the eggs, one at a time, following each one with a spoonful of flour to reduce the risk of the mixture curdling. Sift the remaining flour with the baking power and grated tonka bean before sifting for a second time into the batter mixture. Briefly beat again until the mixture is smooth and then stir in the milk to leave you with a nice dropping consistency. Divide the mixture evenly between the prepared tins, smooth off the tops and bake for 25 minutes, until the sponges are nicely risen, golden and feel springy to the touch. Leave to cool on a wire rack.
Make the filling and frosting whilst the sponges are baking and cooling. Roughly chop the cherries and combine them in small pan with three tablespoons of the sugar and a squeeze of lemon juice. Bring to the boil and then simmer until the juices thicken and the fruit becomes soft and pulpy. Set aside to cool.
Prepare the frosting base by mixing together the remaining 150g of sugar, the flour and cornflour with two tablespoons of juice from the cooked cherries. Stir it together before adding the milk (this will prevent the cherry juice from turning the milk sour). Make sure it is all well blended and there are no lumps before gently heating the mixture. Stir it continuously until you have a very thick, smooth custard. Transfer to a large mixing bowl and leave to cool completely.
Use an electric mixer to whip the custard base before whipping in the butter, a few cubes at a time until you’re left with a thick, fluffy, silky-smooth buttercream. Place half of this in a piping bag fitted with a round tip. Beat the cooked cherries into the remaining frosting.
To assemble the cake place one of the sponges onto a serving plate and spread it with half of the cherry/frosting mixture. Pipe small blobs of the plainer frosting around the edge before carefully topping with another of the sponges. Repeat the filling and piping process and then pop on the final sponge. Pipe a generous swirl of the plain frosting on the top and then use a pallet knife to spread and smooth it out. Pipe 12 blobs of the buttercream around the top of the cake and top each one with a chocolate dipped cherry. Sprinkle a little grated chocolate onto the centre of the cake. Chill before serving to allow the buttercream to firm up.
I love the flavour of tahini in both sweet and savoury dishes (halva makes me very happy!). It goes really well in these little baked cheesecakes, especially when combined with fragrant honey and rich cocoa. They have a lovely buttery, crunchy base and a rich, […]
There are pancakes and then there are souffle pancakes! These aren’t the enormous Japanese style souffle pancakes (I’m not together enough in the mornings to make them) but they are gorgeously fluffy, pillow-like pancakes made by whipping the egg whites into a meringue before folding them into the rest of the batter. These can be either an extremely luxurious way to start your day or a deliciously indulgent dessert, served with your favourite toppings.
2 eggs, separated
1 1/2 tbsp sugar
1/2 tsp cream of tartar
50g plain flour
1/2 tsp baking powder
2 tbsp milk
1/2 tsp vanilla paste
berries, whipped cream, maple syrup, icing sugar etc for serving
Separate the eggs, placing the whites in one mixing bowl and the yolks in another. Use an electric mixer to whip the whites to a stiff peak. Add the sugar and the cream of tartar and whip again until the peaks become glossy. Set aside.
Sift the flour and baking powder into the egg yolks and mix together. Beat in the milk and the vanilla paste to leave you with a very thick batter. Mix a spoonful of the meringue mixture into the batter to loosen it and then carefully fold in the remaining meringue.
Lightly oil a lidded non-stick frying pan and place it over a low heat. Add dollops of the pancake batter and spread them out a little. Pop the lid on the pan and cook the pancakes on one side for a minute of two before carefully flipping them over to repeat the process on the other side. They should be lightly golden when they are cooked but still soft and fluffy in the middle.
Serve with whichever toppings you choose.