Vegan Neapolitan Cheesecake Bars (ad)

Vegan Neapolitan Cheesecake Bars (ad)

I’ve not had Neapolitan ice cream for years but I remember it well from my childhood. I always would only eat the chocolate and vanilla bits, but as my brother wanted the strawberry it worked out well! I’ve never been a huge strawberry fan which is why I’ve changed the strawberry layer to raspberry in these Vegan Neapolitan Cheesecake Bars. Let’s break down the layers: a Biscoff biscuit base (yes those yummy Lotus biscuits are vegan friendly, woohoo!), a vanilla cashew cheesecake layer, a raspberry cashew cheesecake layer dotted with fresh raspberries, and finally a topping of delicious dark chocolate. A lot of vegan cheesecake style desserts tend to have date and nut bases, which are very delicious and healthy too, but I really wanted to do a biscuit base as they’re so yummy. Biscoff biscuits went so well in these bars!

Jump straight to the recipe!

To get the cashews down to a smooth creamy cheesecake style texture I used the new KitchenAid Queens of Hearts Hand Blender from their new collection celebrating 100 years of the brand. It has five speeds so you can turn it up for extra power when you need it, plus a whisk attachment which is really handy for making whipped coconut cream! As KitchenAid are celebrating the creativity of it’s makers to come in the next century I thought a vegan recipe was the perfect way to showcase how much has changed in baking and food over the past 100 years, and how creative you can be when you have the right tools!

I started with the biscuit base, I whizzed Lotus biscuits into crumbs and mixed them with some dairy free butter. Then I pressed it into the tin.

 

For the vanilla cheesecake layer I blended up cashews, coconut milk, maple syrup and vanilla extract. I put it in the tin then it went into the freezer to set.

For the raspberry cheesecake layer I blended up cashews, coconut milk, maple syrup and freeze dried raspberries.

 

I smoothed about a third of it into the tin, dotted it with fresh raspberries, then smoothed the rest of the mixture on top.

Once both layers were set I poured some melted dark chocolate on top.

Vegan Neapolitan Cheesecake Bars

I removed the Vegan Neapolitan Cheesecake Bars from the tin and cut them into squares. I’d recommend storing them in the freezer, but bring to fridge temperature to serve. You could eat them straight from the freezer but they’ll be more like ice cream and not as soft. It depends what texture you prefer!

Vegan Neapolitan Cheesecake Bars

These Vegan Neapolitan Cheesecake Bars are absolutely delicious! The cheesecake filling is so creamy, you’d never guess it was made from cashews! I recommend eating them upside down as the chocolate layer gets quite hard so it’s easier to break through it this way.

I’m linking this recipe up with Cook Blog Share hosted by Curly’s Cooking, Baking Crumbs hosted by Jo’s Kitchen Larder and Fiesta Fridays hosted by Angie.


Vegan Neapolitan Cheesecake Bars
5 from 8 votes
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Vegan Neapolitan Cheesecake Bars

Biscoff biscuit base, vanilla cashew cheesecake layer, raspberry cashew cheesecake layer, topped with dark chocolate

Course Dessert
Cuisine British
Keyword vegan
Prep Time 45 minutes
Chilling time 4 hours 30 minutes
Total Time 5 hours 15 minutes
Servings 16
Author thebakingexplorer

Ingredients

For the biscuit base

  • 250 g Lotus biscoff biscuits crushed into crumbs
  • 100 g Dairy free spread melted

For the vanilla layer

  • 250 g Cashews soaked overnight or for at least 4 hours
  • 100 ml Maple syrup
  • 120 ml Coconut milk
  • 1 tsp Vanilla extract
  • Pinch of Salt
  • 70 g Coconut oil melted

For the raspberry layer

  • 250 g Cashews soaked overnight or for at least 4 hours
  • 100 ml Maple syrup
  • 135 ml Coconut milk
  • Pinch of Salt
  • 20 g Freeze dried raspberries
  • 200 g Fresh raspberries
  • 70 g Coconut oil melted

For the chocolate topping

  • 200 g 70% cocoa dark chocolate check dairy free

Instructions

  1. Line a 9" square tin with cling film

  2. Make the biscuit base by crushing the biscuits into crumbs using a food processor, or bash them with a rolling pin in a bag or bowl

  3. Mix the melted dairy free spread into the biscuit crumbs, then press the mixture into the bottom of the tin. Put in the fridge for 30 minutes to chill

  4. For the vanilla cheesecake layer use a hand blender or a food processor to blend together the cashews, coconut milk, maple syrup, salt and vanilla extract until smooth

  5. Add the coconut oil in stages, mixing between each addition

  6. Pour the vanilla cheesecake layer over the biscuit base and smooth over, put in the freezer for at least 2 hours to set

  7. For the raspberry cheesecake layer use a hand blender or a food processor to blend together the cashews, coconut milk, maple syrup, salt and freeze dried raspberries until smooth

  8. Add the coconut oil in stages, mixing between each addition

  9. Pour about a third of the raspberry cheesecake layer over the vanilla cheesecake layer and smooth over, then dot the fresh raspberries all over

  10. Add the rest of the raspberry cheesecake mixture and smooth over making sure it fills all the gaps, then put in the freezer for at least 2 hours to set

  11. Melt the chocolate and pour over the raspberry cheesecake layer, it will set quickly because of how cold the cheesecake will be

  12. Remove from the tin and use a sharp knife to slice the cheesecake into squares, you may need to run the knife under hot water to help it slice through

  13. Store in the freezer in an airtight container for up to 2 weeks, they can be eaten frozen but bring them to fridge temperature for the ideal eating consistency. I like to leave them out on a plate for 20-30 minutes then dig in!

Recipe Notes

You could also use freeze dried strawberries and fresh strawberries instead of raspberries if you prefer. When eating, I turned them upside down as the chocolate can be quite hard and it stops the filling from squishing out the sides when you bite into it or use a fork/spoon to break into it

NB. This is a sponsored post, all opinions are my own

You can find more of my Vegan recipes by clicking here!

Vegan Neapolitan Cheesecake Bars

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Raspberry & White Chocolate Cupcakes

Raspberry & White Chocolate Cupcakes

Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. My partner adores white chocolate, but I find it too sweet sometimes so adding raspberries gives it the right level of tartness to take the edge off. I’ve used fresh raspberries for this Raspberry & White Chocolate Cupcakes recipe as I find frozen ones can be too wet and mushy, then they release extra liquid into the sponge that you really don’t want. Fresh raspberries in these cupcakes worked perfectly and I’m such a big fan of this recipe! I’ve also mixed white chocolate into the buttercream so it’s extra luxurious!

Jump straight to the recipe!

To make the sponge I first mixed together the baking spread and caster sugar. Then I added the eggs and vanilla extract and mixed them in.

Next I mixed in self raising flour, and folded in the raspberries and white chocolate chips.

I divided the cupcake batter into cases, then I baked them for 25 minutes.

Raspberry & White Chocolate Cupcakes

To decorate the Raspberry & White Chocolate Cupcakes I made a white chocolate buttercream with melted white chocolate stirred into it, then I added a fresh raspberry, a square of white chocolate and a sprinkle of freeze dried raspberries on top.

Raspberry & White Chocolate Cupcakes

The Raspberry & White Chocolate Cupcakes were absolutely delicious! This is one of my favourite cupcake recipes! You could even just make the sponge and maybe drizzle the top with a little white chocolate and have them as muffins too. But that white chocolate buttercream is pretty irresistable!!

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy and Fiesta Fridays hosted by Zoale and The Not So Creative Cook.

Raspberry & White Chocolate Cupcakes
5 from 4 votes
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Raspberry & White Chocolate Cupcakes

Cupcake sponge filled with fresh raspberries and white choc chips, topped with a white chocolate buttercream

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 35 minutes
Cook Time 25 minutes
Decoration time 5 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread I use Stork
  • 175 g Caster sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 200 g Fresh raspberries
  • 75 g White chocolate chips

For the buttercream

  • 200 g Butter or baking spread I use Stork
  • 400 g Icing sugar
  • 100 g White chocolate melted

For decoration

  • 12 Fresh raspberries
  • 12 squares White chocolate
  • 8 g Freeze dried raspberries optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases

  2. To make the sponge, mix together the butter and sugar, using a silicone or wooden spoon, until smooth

  3. Add the eggs and whisk well

  4. Then whisk in the self raising flour

  5. Toss the raspberries in about 2 tsp flour, then fold them into the batter along with the white chocolate chips

  6. Divide the mixture between the 12 cupcake cases

  7. Bake them for 25 minutes or until they are golden brown and a skewer
    inserted in the centre of the cupcakes comes out clean. Leave to cool
    completely

  8. Make the buttercream by mixing together the butter and icing sugar, then
    add the white chocolate and mix until smooth. You can do this by hand
    or with an electric whisk

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  10. Decorate each cupcakes with a square of white chocolate, a fresh raspberry and a sprinkle of freeze dried raspberry pieces

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

You can find more of my Cupcake recipes by clicking here!

Raspberry & White Chocolate Cupcakes

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Raspberry & Nutella Bread Rolls

Raspberry & Nutella Bread Rolls

I’ve been dreaming about making these Raspberry & Nutella Bread Rolls for a while. They are made from soft enriched bread dough that I’ve filled with Nutella and fresh raspberries. The sweet chocolate goes so well with the fruity raspberries, it’s a combination I’ve had on toast many times before and really enjoyed! The process is similar to making cinnamon rolls, just the filling is different – but no less delicious! They’re amazing warm fresh from the oven, or you can reheat them later and have them with ice cream.

Jump straight to the recipe!

I started by putting the plain flour, fast action yeast, salt and sugar in a large bowl, then stirred them together.

In a pan I warmed up the milk and butter until the butter melted, then I added the vanilla extract. I let the mixture cool for 5 minutes, then whisked the egg into it.

I poured the milk mixture into the flour mixture and brought everything together into a sticky dough.

To knead the dough, I popped it in my mixer with the dough hook attachment for 10 minutes. Then I placed it in a covered oiled bowl to rise for 1 hour.

 

When it had risen, I rolled it out to a size of about 40 x 30cm (16 x 12″). I spread the Nutella over it, then added the raspberries which I cut in half.

I rolled the dough into a sausage shape and used a sharp knife to cut it into equal pieces, marking out the pieces before I cut with a ruler.

I covered them again and left them to rise for an hour.

They baked on 180C Fan/200C/350F/Gas Mark 4 for 20-25 minutes, until golden brown.

Raspberry & Nutella Bread Rolls

For extra yummyness I drizzled warm Nutella over the Raspberry & Nutella Bread Rolls, and sprinkled on some freeze dried raspberries.

Raspberry & Nutella Bread Rolls

The Raspberry & Nutella Bread Rolls were so tasty! Especially warm from the oven! The bread was super soft, and the sweet Nutella and juicy raspberries were so perfect together.

Nutella Bueno Cupcakes Nutella Cake
Nutella Bueno Cupcakes Cherry & Nutella Chocolate Cake Nutella Cake
Nutella Bueno Cheesecake Nutella Stuffed Cookies Nutella Cheesecake Blondies
Nutella Bueno Cheesecake (No Bake) Nutella Stuffed Cookies Nutella Cheesecake Blondies

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, and Fiesta Fridays hosted by Life Diet Health and The Not So Creative Cook.

5 from 4 votes
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Raspberry & Nutella Bread Rolls

Servings 12

Ingredients

For the dough

  • 550 g Strong white bread flour
  • 1 Sachet Fast Action yeast (7g)
  • 4 tbsp Caster sugar
  • 1/4 tsp Salt
  • 285 ml Semi skimmed milk
  • 75 g Butter or baking spread
  • 1 Egg large
  • 1 tsp Vanilla extract

For the filling

  • 200 g Nutella
  • 200 g Fresh raspberries

For decoration (optional)

  • 1 heaped tbsp Nutella warmed in the microwave for 30 seconds
  • 2 tsp Freeze dried raspberries

Instructions

  1. Put the plain flour, fast action yeast, salt and sugar in a large bowl. Make sure that the salt and the yeast do not directly touch each other. Stir together

  2. In a pan on a low heat, warm up the milk and butter until the butter melts, then add the vanilla extract. Let the mixture cool for 5 minutes or until lukewarm, then whisk the egg into it

  3. Pour the milk mixture into the flour mixture and bring everything together into a sticky dough

  4. Knead the dough for 10 minutes either by hand on a floured surface or in a mixer with the dough hook attachment

  5. Place the kneaded dough in a oiled bowl covered with cling film and leave in a warm place to rise for 1 hour or until doubled in size

  6. Roll out the risen dough into a rectangle measuring roughly 40 x 30cm (16 x 12").

  7. Spread the Nutella over it, then cut the raspberries in half and add them on top of the Nutella

  8. Roll the dough into a sausage shape from the longest side, used a sharp knife to trim the ends then cut it into equal pieces. You can mark out the pieces before you cut with a ruler, you want them about 1 inch thick

  9. Place the cut rolls into a lined traybake tin (I used a 12" x 9" one), cover them loosely with cling film and a tea towel and leave them to rise for 1 hour

  10. Pre-heat your oven to 180C Fan/200C/350F/Gas Mark 4

  11. Bake the rolls for 20-25 minutes, until golden brown

  12. Drizzle with warm Nutella and sprinkle over the freeze dried raspberries if using

  13. Serve immediately, store leftovers in an airtight container for up to 2 days. The buns can be frozen without the decoration

You can find more of my Bread recipes by clicking here!

Raspberry & Nutella Bread Rolls

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Chocolate & Raspberry Truffle Cupcakes

Chocolate & Raspberry Truffle Cupcakes

I’m in love… with these Chocolate & Raspberry Truffle Cupcakes! They are the perfect decadent treat for you and your loved one on Valentine’s Day. They’re made up of a chocolate sponge filled with rich chocolate ganache, then topped with raspberry buttercream and fresh raspberries. The gorgeous pink buttercream is all natural too as the colour comes entirely from the freeze dried raspberry powder which also provides a punchy raspberry flavour. Dark chocolate and raspberries go so well together, and the rich ganache compliments the fruity buttercream to tingle all your tastebuds in the right way!

Jump straight to the recipe!

I made the ganache first as it takes time to set in the fridge, I heated up the cream then added the chocolate and butter until it all melted together. Then I poured it into a bowl and put it in the fridge to set.

To make the cupcakes I creamed the butter and sugar together, then whisked in the eggs and milk.

Next I added the self raising flour, baking powder and cocoa powder.

I divided the mixture between the cupcake cases and baked them for 20 minutes.

 

Once the cupcakes were cool I used a cupcake corer to make holes in each one, then I filled them with the ganache.

To make the buttercream I mixed together the butter, icing sugar, freeze dried raspberry powder and milk.

Chocolate & Raspberry Truffle Cupcakes

I piped the buttercream onto the cupcakes and then added fresh raspberries on top.

Chocolate & Raspberry Truffle Cupcakes

What an indulgent treat the Chocolate & Raspberry Truffle Cupcakes were! They were a hit all round and gathered many admirers!

 

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Bake Of The Week hosted by Casa Costello and Mummy Mishaps, and Fiesta Fridays hosted by The Not So Creative Cook.

5 from 1 vote
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Chocolate & Raspberry Truffle Cupcakes

Servings 12

Ingredients

For the ganache

  • 100 ml Double cream
  • 100 g Dark chocolate broken into squares
  • 10 g Butter

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 15 g Freeze dried raspberry powder
  • 1 1/2 tbsp Milk

For decoration

  • 36 Fresh raspberries

Instructions

  1. Make the ganache first as it needs time to cool. Heat the double cream and butter in a pan on a low heat, you want to to be warm but not so hot you couldn't hold your finger in it

  2. Take it off the heat and add the dark chocolate and butter. Leave for a few minutes, then stir and the chocolate should have melted, if not, pop it back on a low heat until fully melted together. Then pour into a bowl and put in the fridge to set for 3 - 4 hours

  3. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  4. To make the cupcakes, cream together the butter and caster sugar until smooth

  5. Add the eggs and milk, and mix well

  6. Add the self raising flour, cocoa powder and baking powder and whisk in

  7. Divide the mixture between the cupcakes cases, and bake them for 20 minutes until a skewer inserted in the centre comes out clean. Put them on a rack to cool completely

  8. To make the buttercream, mix together the butter, icing sugar and freeze dried raspberry powder with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  10. Top each cupcake with three of the fresh raspberries

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

Recipe Notes

If you can't get hold of freeze dried raspberry powder, then biltz freeze dried raspberry pieces in a food processor or blender until they turn into powder.

You can find more of my Cupcake recipes by clicking here!

Chocolate & Raspberry Truffle Cupcakes

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Oreo Pancakes with Raspberries & Creme Fraiche

Oreo Pancakes with Raspberries & Creme Fraiche

Pancake Day, or Shrove Tuesday, is a day entirely devoted to pancakes. However, pancakes get much more dedication than just one day in my house! I eat them for my breakfast at the weekend whenever I have enough time to do so. I usually have blueberry pancakes drizzled with maple syrup. When I heard you could make pancake batter in a NutriBullet, and a healthier pancake batter at that, my mind immediately thought of adding Oreos. Trust me to put biscuits into a healthy recipe! This recipe for Oreo Pancakes with Raspberries & Creme Fraiche is a healthy treat, good for you, but with a little naughtiness mixed in. It’s also super easy and quick to make in your NutriBullet or food processor.

Jump straight to the recipe!

The kind folks at ao.com recently sent me this fab NutriBullet, a product which I have been wanting to purchase for ages, and in fact I wasn’t far off buying one when this lovely offer from them came along. I was so excited when it arrived. The first thing I made in it was these Oreo pancakes and it’s such a fantastic idea to make things other than smoothies in it. It could be used in lots of different ways to assist with your baking, for example whizzing up biscuits to make cheesecake bases, or nuts and dates if you’re making a healthier option. It could also be used to purify fruits for sauces, or mash up bananas for banana bread.

I started by heating up a little oil in a frying pan. I used a silicone brush to coat the pan with the oil as this gives a light coverage so you don’t need to use as much oil. I used vegetable oil, but coconut oil would also be a good option.

I put all of the ingredients into the large cup of the nutribullet and whizzed them up. It took literally seconds to blitz it all into a smooth batter.

I poured the batter into a bowl and broke up the Oreos into it, then stirred them in.

I wanted to make small American style pancakes so I used a ladle to pour a small amount of batter into the frying pan.

I fried the Oreo pancakes until they were golden on both sides.

Oreo pancakes

I served the Oreo pancakes topped with creme fraiche (I used a half fat option), fresh raspberries and a drizzle of maple syrup. They were hearty and filling, and tasted wonderful. The creme frachie with the oreos gives that ‘cookies and cream’ flavour. These Oreo pancakes would make a fab weekend treat, and kids will love them too!

    

I’m linking this up with Cook Blog Share hosted this month by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary as I was using up the leftover oreos I had from making a Strawberry Milkshake Oreo Cheesecake earlier in the month.


Oreo Pancakes with Raspberries & Creme Fraiche

Ingredients

For the pancakes

  • 1 tsp Vegetable oil for greasing the pan
  • 260 g Wholemeal flour
  • 300 ml Almond milk or other low fat milk
  • 2 tsp Baking powder
  • A pinch of Salt
  • 1 Banana sliced
  • 1 Egg large
  • 11 Oreo biscuits Broken up

For topping

  • 300 ml Creme Fraiche half fat
  • 250 g Raspberries
  • Maple syrup to serve

Instructions

  1. Heat up the oil in a frying pan on a medium heat

  2. Put the flour, egg, banana, milk, baking powder, salt and 2 of the oreos into the larger nutribullet cup and whizz it up into a smooth batter

  3. Pour the batter into a bowl and break up the remaining oreos into it, then mix them in

  4. Using a ladle, spoon the batter into the frying pan, you can make a large pancake or lots of small ones

  5. Let the pancakes cook for around 5 minutes on each side, then flip over, until golden on both sides

  6. Serve with a dollop of creme fraiche, a sprinkling of fresh raspberries and a drizzle of maple syrup

NB. Recipe adapted from Jamie Oliver. I was sent the NutriBullet for free to try out, all opinions are my own.

You can find more of my Dessert & Pancake recipes by clicking here!

Raspberry & Coconut Tarts (Vegan)

Raspberry & Coconut Tarts (Vegan)

Happy New Year everyone! I hope you all had a wonderful time celebrating. We had a quiet one at home, which I enjoy more these days. Now it’s that time of year when we all start evaluating our lifestyles and making some healthy changes (that may or may not be long lasting!) These Raspberry & Coconut Tarts are packed full of goodness, easy to make and taste really good, like really good, so good you might not even believe they are healthy if you hadn’t made them yourself! They’re also vegan friendly, so if you’ve decided to follow Veganuary they are a great recipe to try out.

Jump straight to the recipe!

To make the base I put 100g blanched almonds, 90g dried dates, 90g wholegrain crackers, 2 1/2 tbsp cocoa powder and a pinch a salt into a food processor and blitzed it until it resembled fine crumbs.

I melted 55g of coconut oil and added it to the ‘crumbs’ along with 6 tsp maple syrup and mixed it all together. I lined eight holes of a cupcake pan with cling film, then pressed the mixture into the holes making sure the sides and bottom were of an even thickness. Then I put it in the freezer for 30 minutes.

To make the filling I took two cans of coconut milk out of the fridge and seperated the thick white topping from the coconut water at the bottom. You can reserve the water and use it for smoothies or curries. Then I whisked it up along with 1 1/2 tsp vanilla extract and 4 tbsp maple syrup (I like it quite sweet but you can add less maple syrup if you wish).

I took the tart cases out of the freezer and took them out of the pan and removed the cling film. I filled each one generously with the coconut cream, then placed some fresh raspberries on top, and finally sprinkled some chopped roasted hazelnuts on top.

And the Raspberry & Coconut Tarts were done! This is the kind of healthy and vegan-friendly food more people need to try as it tastes so decadent and naughty when you eat, but it’s actually good for you. Surely the perfect health food?!

The tart base is crunchy and tastes sweet and chocolatey, and the coconut cream melts in the mouth. You can add any fresh berries or fruit to these Raspberry & Coconut Tarts depending on your preference, and any nuts too.


Raspberry & Coconut Tarts (Vegan)

Servings 8

Ingredients

  • 100 g Blanched almonds
  • 90 g Dried dates
  • 90 g Wholegrain crackers
  • 2 1/2 tbsp Cocoa powder
  • 55 g Coconut oil
  • 6 tsp Maple syrup
  • 4 tbsp Maple syrup
  • 2 400ml cans of Coconut milk stored in the fridge overnight
  • 1 1/2 tsp Vanilla extract
  • A pinch of Salt
  • 24 Raspberries
  • A handful of Chopped roasted hazelnuts

Instructions

  1. To make the base put the blanched almonds, dried dates, wholegrain crackers, cocoa powder and salt into a food processor and blitz it until it resembles fine crumbs

  2. Melt the coconut oil and add it to the 'crumbs' along with 6 tsp of the maple syrup and mix it all together

  3. Line eight holes of a cupcake pan with cling film, then press the mixture into the holes making sure the sides and bottom are of an even thickness. Then put it in the freezer for 30 minutes

  4. To make the filling separate the thick white topping from the coconut milk then whisk it up along with the vanilla extract and 4 tbsp of the maple syrup

  5. Take the tart cases out of the freezer and take them out of the pan and remove the cling film. Fill each one generously with the coconut cream, then place some fresh raspberries on top, and finally sprinkle some chopped roasted hazelnuts on top

Recipe adapted from Healthista/Fearne Cotton.

You can find more of my Vegan recipes by clicking here!

Raspberry & Coconut Tarts

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Ice Cream Cookie Sandwiches

Ice Cream Cookie Sandwiches

As I am a huge fan of ice cream, finding new ways to enjoy eating it is high on my list of favourite activities. As is discovering new exciting flavours of ice cream. A few days ago I had a jaffa cake flavour one that was very delicious, and now I’ve been lucky enough to try Häagen-Dazs’ new flavour – Mango & Raspberry. I am already a huge fan of their Salted Caramel flavour (which I highly recommend!) and so I was really looking forward to seeing what the new flavour would be like. I also decided that rather than just eat it alone, I’d sandwich it between two rich chocolate cookies to make Ice Cream Cookie Sandwiches.

Jump straight to the recipe!

 

 

 

 

 

 

 

The ice cream is a creamy mango flavour, swirled through with raspberry. To make the cookies I followed a Double Chocolate Cookies recipe I’ve made before, but added dark chocolate chips instead of white chocolate, and I doubled the recipe to allow for sandwiching!

I creamed together light brown sugar and butter. Then I added eggs and vanilla extract and whisked in.

I melted dark chocolate in a glass bowl over gently simmering water.

Then I added self raising flour and cocoa powder to the mixture, followed by the melted chocolate, and mixed well.

I then added a packet of dark chocolate chips and folded them in. I chilled the mixture for 30 minutes in the fridge.

Using my hands I made small balls out of the mixture and flattened them before placing them on a lined baking tray.

I baked them for 12 minutes. I let them cool for 10 minutes on the tray before moving them to a cooling rack.

Once the cookies are fully cool, I loaded one up with Häagen-Dazs Mango & Raspberry ice cream and sandwiched another on top. I also added some fresh raspberries. Wow these were certainly decadent!

You have no choice but to dig right in! The fruity mango & raspberry ice cream is the perfect filling between the dark chocolate cookies. These Ice Cream Cookie Sandwiches are a indulgent dessert to end a meal, or a sweet summertime snack. Not that you need hot weather to eat ice cream, I certainly don’t!

        

I am linking up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins and the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

NB. Häagen-Dazs sent me a voucher to purchase the ice cream. All opinions are my own.

Ice Cream Cookie Sandwiches

Ingredients

  • 350 g Light brown sugar
  • 150 g Butter
  • 2 Eggs large
  • 2 tsp Vanilla extract
  • 300 g Dark chocolate
  • 200 g Self raising flour
  • 50 g Cocoa powder
  • 1 packet of Dark chocolate chips
  • 1 tub of Mango & Raspberry Häagen-Dazs
  • Fresh raspberries

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas 4

  2. Cream together the light brown sugar and butter
  3. Add the eggs and vanilla extract, and whisk in
  4. Melt the dark chocolate in a glass bowl over gently simmering water, make sure the water does not touch the bowl
  5. Add the self raising flour and cocoa powder to the mixture, followed by the melted chocolate, and mix well
  6. Then add the dark chocolate chips and fold them in. Chill the mixture for 30 minutes
  7. Using your hands make small balls out of the mixture and flattened them before placing them on a lined baking tray
  8. Bake them in batches for 12 minutes. Let them cool for 10 minutes on the tray before moving them to a cooling rack

  9. Once the cookies are fully cool, load one up with the ice cream and sandwich another on top, serve with fresh raspberries

You can find more of my Biscuit & Cookie recipes by clicking here!

Vegan Cardamom & Sea Salt Chocolate Tart

Vegan Cardamom & Sea Salt Chocolate Tart
A while back the kind people at Magazine.co.uk signed me up for three magazine subscriptions of my choice. (If you follow my blog you may remember this delicious Coconut Bar Cake I made from Olive magazine.) So this time round I got my first issue of Veggie magazine through the letterbox. I chose all food related magazines for my subscriptions – obviously! As we’re a vegetarian friendly household I’m always looking out for new veggie recipes so it was the perfect fit.

Jump straight to the recipe!

Veggie magazine is completely vegetarian, from it’s recipes to the beauty and skincare products it recommends. It also includes some vegan and gluten free recipes. My sister is vegan and we’ve recently found a love of baking together so when we do we of course make vegan friendly treats. So this Vegan Cardamom & Sea Salt Chocolate Tart was an easy choice to make as it sounded damn delicious!

I started by making the tart base which involved gently warming coconut oil and maple syrup in a pan. Once it melted together I added dessicated coconut and cocoa powder and mixed in.

I pressed the base into a tart tin making sure to pack it as tightly as I could and also cover the sides. I decided to use my rectangular tin as I love the elegant look of a tart this shape.

The base baked on 180C/350F/Gas Mark 4 for 15 minutes, I left it to cool. Put it on a baking tray when in the oven as some of the coconut oil can leak out.

I made the filling by warming coconut cream, ground cardamom and a pinch of salt until just simmering. I then left it to thicken for 10 minutes with a lid on the pan.

Then I added dark chocolate to the coconut cream and stirred until it melted. If you want this to be a vegan tart make sure the chocolate doesn’t contain any milk (‘may contain’ is ok as this is related to people who have allergies).

Vegan Cardamom & Sea Salt Chocolate Tart

I poured the ganache into the tart base and put it in the fridge for 2 hours to set. Once set I decorated the Vegan Cardamom & Sea Salt Chocolate Tart with raspberries and a sprinkling of salt. You could decorate it with any fresh berries you like, or some grated dark chocolate, or leave it plain.

Wow the Vegan Cardamom & Sea Salt Chocolate Tart was decadent! The filling was so rich and creamy with the perfect chocolate hit. The cardamom lingered delicately in the background and the sea salt provided the perfect kick. The base was deliciously crunchy, it all came together so well. This is a dessert that can be enjoyed by vegans and non-vegans alike, and would be perfect for a dinner party where your guests have mixed dietary needs.

   

I’m entering this Vegan Cardamom & Sea Salt Chocolate Tart into We Should Cocoa hosted by Tin & Thyme. The theme this month is butter, or coconut oil for vegan recipes. And the Sunday Fitness & Food Link Up hosted by Marathons & Motivations and Ilkas Blog.


Cardamom & Sea Salt Chocolate Ganache Tart (Vegan & Gluten Free)

Ingredients

For the base

  • 75 g Coconut oil
  • 4 tbsp Maple Syrup
  • 150 g Desiccated coconut
  • 2 tbsp Cocoa powder

For the filling

  • 270 ml Coconut cream
  • 1 tsp Ground cardamom
  • 1 tsp Salt
  • 100 g 70% dark chocolate

To decorate

  • 10 Fresh raspberries

Instructions

  1. Gently warm the coconut oil and maple syrup in a pan. Once melted, add the desiccated coconut and cocoa powder and mix in
  2. Press the base into a tart tin, pack it tightly along the bottom and sides
  3. Bake the base in the tart tin, and on a baking tray in case any coconut oil leaks out, on 180C/350F/Gas Mark 4 for 15 minutes. Then leave to cool
  4. Make the filling by warming the coconut cream, ground cardamom and a pinch of the salt until just simmering. Then leave it to thicken for 10 minutes with a lid on the pan
  5. Add the dark chocolate to the coconut cream and stir until melted
  6. Pour the filling into the tart base and put it in the fridge for 2 hours to set. Once set, decorate with raspberries and a sprinkling of salt

You can find more of my Vegan recipes by clicking here!

Raspberry Mille Feuille

Raspberry Mille Feuille

The final is finally here! And what a tense one it was… We started by looking back over the past 10 weeks – which have gone so fast!! – and all the amazing bakes the three finalists have produced as well as their various ups and downs along the way. In total they have completed 27 baking challenges! The bakers started with a signature challenge of iced buns. Mary and Paul requested 16 iced and filled buns, and they wanted two different flavours. Paul was looking for everything to be the best the bakers could make. Mary had no idea who was going to win, but she knew she wanted to see perfect iced buns that tasted delicious!

Jump straight to the recipe!

Tamal made citrus marmalade & caramel creme pat and apple & whipped cream buns. He did royal icing for the tops and didn’t flavour his icing or his dough, which raised eyebrows from the judges. His caramel creme pat did not set, so it didn’t make it into his buns. Paul brought up Tamal’s issues with timing and Mary pointed out that his icing wasn’t great. They enjoyed the texture of his buns and absolutely loved his citrus marmalade. A real friendship has blossomed between Tamal and Nadiya which was nice to see as I’ve not noticed as many close bonds from the bakers this series.

Ian made two different doughs for two different flavoured buns, the first was elderflower & lemon, and the second were spiced buns with an apple and cranberry jam. He knew he’d done something wrong to his spiced buns, and Paul Hollywood confirmed that Ian had left sugar out of the dough. His icing was also quite messy. Luckily the judges both loved his elderflower and lemon buns

Nadiya made cardamom buns with almond creme pat and nutmeg buns with a sour cherry filling. There was some contention over whether the buns should touch or not and be a ‘batch bake’. Tamal and Ian’s touched, but Nadiya’s didn’t. Nadiya also made round buns. Although she strayed from tradition, Mary loved her neat icing and original approach. Paul also ended up being a huge fan after tasting them!

The final technical challenge was to make Raspberry Mille Feuille. This is three layers of crispy ruff puff pastry filled with raspberries, jam and chantilly cream, and topped with fondant icing. Paul and Mary chose this challenge to test the bakers as they have all had issues with pastry challenges in the past – and Nadiya figured out that it was personally designed for them!

Of course a lot of instructions were left out of the Raspberry Mille Feuille recipe. The bakers had to make a sugar syrup, but had no idea what part of the recipe it was for. Tamal had problems with his pastry, and Nadiya couldn’t figure out how to arrange the Raspberry Mille Feuille. Tamal came last as his pastry wasn’t quite right, Ian was second as his pastry wasn’t quite cooked. And Nadiya came first! Her pastry was excellent and her presentation was very neat.

For the final showstopper the bakerswere asked to make a single flavoured, but multi tiered, classic British cake. The judges wanted perfect flavours, consistency throughout the tiers and a stunning appearance to make them say ‘wow!’ Tamal made a sticky toffe pudding fruit cake, which was topped with a date and toffee sauce and he decorated it beautifully with spun sugar. He was concerned about the humidty affecting his caramel as it was raining at the start of the challenge, thankfully the rain stopped. Mary thought it looked spectacular and breathtaking. They were impressed with his spun sugar technique, thought his cake was totally different and very delicious.

Nadiya chose to make a lemon drizzle cake. She explained that she did not have a cake at her wedding, so this was going to be her wedding cake. She filled them with lemon curd and lemon buttercream, and she made her own fondant out of marshmallow. The judges thought it looked elegant and beautiful, that it was evenly baked and had a consistent texture throughout. Overall they called it ‘stunning’.

Ian decided to make five tiers of carrot cake with cream cheese frosting. He also made his own stand to display his cakes on. The judges thought it had a very contemporary apperance, and the texture of all five cakes was very consistent. Paul called it one of the best carrot cakes he’d ever had! What a close showstopper this was, every baker got excellent feedback from the judges. I don’t think this has ever happened before!

And the winner is… Nadiya! She certainly deserved it as she did the best in the first two challenges, and the showstopper was such a close one. Suffice to say, she was in complete shock! Paul talked about her passion for baking and her flair for flavours. Mary was so proud of Nadiya and her journey, and even got a bit emotional in front of camera – I don’t think that has ever happened before either! I don’t know about you but I can’t wait to see what Nadiya, Tamal, Ian and all the other bakers this year do next.

So The Great British Bake Off is over for another year, it always flies by so fast. I decided to make the Raspberry Mille Feuille, which was the technical challenge from the final episode for a couple of reasons. One of them being my boyfriend requested it, and the second being that I thought it looked really delicious and pretty. I followed the same Paul Hollywood recipe that the bakers used to make the Raspberry Mille Feuille.

I started by kneading white fondant until it was soft and pliable, to stop it from sticking I used icing sugar to dust the work surface.

Then I rolled out the fondant making sure it was big enough to cut out a square measuring 12″ x 9″.

I decided to use Renshaw Decor-pan, which is coloured marzipan, as it was the perfect pink shade for the recipe. You can also use pink fondant of course.

I rolled out the marzipan, again using icing sugar to stop it from sticking to the surface, then I used a knife to cut 1cm wide stripes.

I laid the stripes of marzipan out onto the white fondant. The recipe photo had the stripes straight, but I liked Ian’s diagonal ones on the show so I did the same.

I then rolled over the stripes to infuse them with the fondant.

I cut out 6 squares, measuring 6″ x 3″. It doesn’t matter if they are a little larger as you can trim them.

For the pastry I used 3 sheets of Jus Roll Puff Pastry. I rolled it out onto a baking tray.

I covered the pastry with another piece of baking paper, then a cooling rack over the top. This keeps the pastry from rising too much and keeps it even, you could also use another baking tray laid on top.

I baked the pastry on 200C/400F/Gas Mark 6 for 15 minutes. I flipped it upside down and baked it again, this time without the cooling rack on top, for 10 minutes.

Once the pastry was cool enough to handle, then cut it into 6 pieces measuring 6″ x 3″. I did this again twice more with the other two sheets of pastry until I had 18 pieces of pastry in total.

I coated 12 pieces of the pastry with lemon curd. The recipe said to use raspberry jam, but I didn’t have any and I preferred using lemon curd instead.

I made a sugar syrup using caster sugar and water. I brought it to the boil in a pan and let it bubble for 1 minute. Then I took it off the heat and let it cool down.

I brushed the syrup onto the other six pieces of pastry and stuck the squares of stripy icing over them.

To make the chantilly cream I whipped up double cream, icing sugar and vanilla extract.

I piped the cream onto the lemon curd covered pastry and alternated it with fresh raspberries. These things used so many more raspberries than the recipe stated – I used 5 punnets!

I put the next layer on, did the same again with the cream and raspberries, and finally topped them with the stripy pastry.

The Raspberry Mille Feuille looked so pretty! I absolutely loved the appearance of them with the stripy icing on top. They were absolutely massive though, one can easily be shared between two. Or they could also be made half the size. The Raspberry Mille Feuille were fairly tricky to eat too, but so delicious and worth all the pastry on your jumper and cream on your face!

5 from 1 vote
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Raspberry Mille Feuille

Servings 6

Ingredients

  • 3 sheets of Jus Roll Puff Pastry

For the fondant decoration

  • 500 g White fondant
  • 250 g Pink fondant or coloured marzipan

For the Sugar Syrup

  • 50 ml Water
  • 25 g Caster sugar

For the fillings

  • 3 tbsp Lemon curd
  • 600 ml Double cream
  • 50 g Icing sugar
  • 1 tsp Vanilla extract
  • 5 punnets Fresh raspberries

Instructions

  1. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  2. Knead the white fondant until it is soft and pliable. Use icing sugar to dust the work surface
  3. Roll out the fondant to a 12" x 9" rectangle
  4. Roll out the pink fondant or marzipan to the same size and use a knife to cut 1cm wide strips
  5. Lay the strips of pink fondant or marzipan over the white fondant. Then roll over the strips to infuse them with the white fondant
  6. Cut out 6 squares of the stripy fondant, measuring 6" x 3". It doesn't matter if they are a little larger as you can trim them later

  7. Roll the puff pastry out onto baking trays. Cover the pastry with another piece of baking paper, then a cooling rack or another baking tray over the top. This keeps the pastry from rising too much and keeps it even

  8. Bake the pastry for 15 minutes. Then flip it upside down and bake it again, this time without anything on top, for 10 minutes. You may need to do this in batches

  9. Let the pastry cool enough to handle, then cut it into 6 pieces measuring 6" x 3". You will end up with 18 pieces of pastry in total
  10. Coat 12 pieces of the pastry with the lemon curd
  11. Make a sugar syrup by boiling the caster sugar and water in a pan for 1 minute. Then take it off the heat and let it cool down Brush the syrup onto the other 6 pieces of pastry and stick the squares of stripy icing over them. Trim them if needed
  12. Make the Chantilly cream by whipping up the double cream, icing sugar and vanilla extract
  13. Pipe the cream onto the lemon curd covered pastry and alternate blobs of cream with fresh raspberries
  14. Put the next layer of pastry on, do the same again with the cream and raspberries, and finally top them with the stripy iced pastry

You can find more of my Pastry recipes by clicking here!

Raspberry & Lime Charlotte Russe: GBBO Week #7

Raspberry & Lime Charlotte Russe: GBBO Week #7
My week 7 review and bake is a bit late as I’ve been in Hong Kong for the past 2 weeks (more on my trip coming soon!) This week The Great British Bake Off changed up the theme again with a Victorian episode. They do love their history so I think this was a nice choice. The first challenge for the contestants was to make a raised game pie using hot water crust pastry. In the Victorian era, game pies were status symbols for the middle class. Mary expected to see an ornate pie with intricate decorations, and Paul wanted thin pastry all around.

Jump straight to the Charlotte Russe recipe!

Mat had a traditional pie tin from his friend’s mum which dated back to 1850, his pie was filled with venison and pigeon. The judges loved the look of the pie and thought the meat was tender. Baker Paul used wild boar in his pie, but the judges thought it wasn’t decorated well. To be honest I thought they were overly harsh on Baker Paul about the decoration element. Tamal did a middle eastern spice mix with rabbit, lamb and venison. The judges absolutely loved it and he even got a handshake from Paul! Nadiya went for an untraditional Chinese 5 spice mix with pheasant and duck. Paul loved the decoration on top, but both he and Mary thought the spices over powered the game.

Flora really emphasised her middle class background as she told us how she made a pheasant pie in school and won a competition with it. She went for lucky pheasant again along with pigeon and rabbit, but she had problems cooking the pie as she over filled it. Although it had caught a little, the judges liked both the pastry and filling. Ian revealed his roadkill eating passion, and his pie was filled with venison, partridge and guinea fowl. He also made a meat jelly to accompany it. Mary did not think his pie was decorated enough on the outside, but she loved the appearance of the layers of meat inside. He did well for flavours too.

This week’s technical challenge was a Tennis Cake. This is a rich fruit cake decorated with a royal icing tennis court. Mary noted that it was very important that the cake was baked as soon as possible to it had time to cool down. Paul noted that there were a lot of elements of the decoration that could easily go wrong!

They had to make all of the different types of icing – marzipan, royal icing and sugarpaste from scratch. Mat struggled with his sugarpaste and ended up with radioactive looking goop, he also baked his tennis court and net so they turned brown. Meanwhile, Nadiya couldn’t remember what a tennis court looked like, but she was the only one to have an upright tennis net! Nadiya won the challenge with Paul 2nd, Tamal 3rd, Flora 4th and Ian 5th. Mat came last.

This week’s showstopper challenge was a Charlotte Russe, which is a mousse called bavarois and a jelly layer surrounded by ladyfingers. A structural nightmare to say the least! Mary said the most difficult element was getting the bavarois and jelly to set in time. I do mention this a lot, but I really think they should give them extra time for things to set as it really isn’t under anyone’s full control. Everyone was making the ladyfingers from scratch of course, and everyone except Tamal were using the ladyfinger sponge mix for the base of the dessert. Tamal used jelly as his base which really impressed the judges. He also decorated the ladyfingers with a chocolate swirl pattern.

Ian and Paul certainly had the most elaborate and impressive decorations. Ian made a 3D crown which was just fantastic! Mary thought it looked spectacular and Paul said it was purely magical. And Paul carved fruit into swans, but unfortunately his jelly was not set. Nadiya mixed italian meringue into her bavarois which was a recipe she learnt in school. The judges absolutely loved it as it was so light and creamy.

Mat made a simply flavoured strawberry Charlotte Russe, but he had problems with the ladyfingers breaking and the jelly wasn’t set. Flora flavoured her Russe with pomegranate, champagne, raspberry and white chocolate. Paul really didn’t like the addition of pomegranate at all, but they liked the other flavours and the defined layers of the Russe.

Mat left us this week after coming last in the technical and delivering a disappointing Charlotte Russe. I was so sad to see him go! He’s really funny and a brilliant baker of course. I think we’ll definitely see more of him in the future. Tamal won star baker, and I was really pleased for him as I think he’s deserved it in the past and I was glad he finally got it! Next week it’s all about patisserie.

Jump straight to the recipe!

I decided to make the Charlotte Russe this week as the tennis cake looked incredibly fiddly and as we are a vegetarian household a game pie was not suitable. The Charlotte Russe is very similar to the Charlotte Royale which featured on the Bake Off in 2013. So I was a bit disappointed not be using any new techniques, but on the other hand I was really excited to make bavarois again as it’s so delicious!

I prepared the tin by using a long piece of baking paper and folding it in half, then using it as a collar inside the cake tin. I secured it with a paper clip.

Lining the tin was the most fiddly part. I used shop bought lady fingers as they would be more sturdy. I started by covering the bottom and slowly building the side as I filled the bottom. This made sure the ladyfingers along the side were wedged in as I went – otherwise they just fell over. I dipped each ladyfinger for a couple of second in a mixture of sugar syrup (I used Fruiss Pure Cane Sugar Syrup) and Chambord – which is a black raspberry liquor. I really wedged it all in and filled in all of the gaps with cut up bits of ladyfingers, I was determined not to have any leakages!

To make the lime bavarois I put whole milk, granulated sugar, salt, vanilla pod seeds and the lime zest into a pan. I heated it up to a simmer and until all of the sugar dissolved.

In a separate bowl I mixed up the egg yolks. I poured the milk into the egg yolks slowly, stirring constantly. I poured the mixture back into the pan and heated it for about 5 minutes until it thickened up. I poured it through a sieve to remove the zest, then added pre-soaked leaves of gelatin and lime juice. I stirred it until all the gelatin was dissolved, then popped it in the fridge for 30 minutes to cool.

Once the custard was cool I whipped up double cream with my Kenwood kMix Hand Mixer and mixed it into the custard.

I poured it into the ladyfinger case and put it in the fridge to set. I left it in there overnight, but it set within about 2 hours.

The next day I made some jelly using half a pack of Hartleys raspberry jelly. I added Chambord to the mixture. I poured it on top, but I did have some problems with leakage. I decided not to fill it too much as it was leaking.

For the decoration I whipped up some cream, and I piped it using a star nozzle around the inside edge of the Russe, and around the outside at the bottom (this handily hid the leakage evidence!)

I added raspberries and lime zest on top and the Charlotte Russe was done! I was really pleased with the final apperance and look of it. I thought it looked really pretty! I haven’t cut into it yet, but I tasted some of the bavarois while I was making it and it was so creamy and delicious. I can’t wait to have a slice!

I took it into work and entered it into the ‘other bakes’ category of our Bake Off in aid of Macmillan Cancer Support and came first in the category! I was so pleased and I got some great compliments.

What did you think of this episode of The Great British Bake Off? Will you make any of the bakes? Let me know in the comments!

Recipe adapted from Chowhound.



Raspberry & Lime Charlotte Russe

Ingredients

For the sponge layer

  • 2 packs of Ladyfingers
  • 100 ml Sugar syrup
  • 100 ml Chambord

For the bavarois

  • 750 ml Whole milk
  • 250 g Granulated sugar
  • 3 Limes
  • 1/2 tsp Salt
  • 1 Vanilla pod
  • 10 Egg yolks
  • 8 Gelatine leaves pre-soaked
  • 460 ml Double cream

For the jelly

  • Half a pack of Raspberry jelly
  • 2 tsp Chambord

For decoration

  • 8-10 Fresh raspberries
  • 300 ml Double cream

Instructions

  1. Prepare the tin by folding a long piece of baking paper in half, then placing it inside the cake tin as a collar. Secure it with a paper clip
  2. Line the tin with the lady fingers. As you do so, dip one side of each ladyfinger for a couple of seconds in the sugar syrup and Chambord mixed together. Start by covering the bottom of the tin, then slowly build the sides. Fill in any gaps with cut up bits of ladyfingers
  3. Make the lime bavarois by putting the whole milk, granulated sugar, salt, the seeds from the vanilla pod and the lime zest into a pan. Heat it up to a simmer and until all of the sugar dissolves
  4. In a bowl mix up the egg yolks. Pour the milk mixture into the egg yolks slowly, stirring constantly. Then pour the mixture back into the pan and heat it for about 5 minutes until it thickens up. Pour through a sieve to remove the zest, then add the gelatine and the lime juice. Stir it until all the gelatine is dissolved, then pop it in the fridge for 30 minutes to cool
  5. Once the custard is cool, whip up the double cream and mix it into the custard

  6. Pour it into the ladyfinger case and put it in the fridge to set. It should set in approximately 2 hours
  7. Make the jelly following the packet instructions, and add the Chambord to the mixture. Pour it on top of the set custard

  8. For the decoration whip up the double cream. Pipe it using a star nozzle around the inside edge of the Russe, and around the outside at the bottom

  9. Add raspberries and lime zest to decorate

You can find more of my Dessert recipes by clicking here!