Ingredients
- for the base:
- 75 g butter (plus extra for greasing)
- 250 g ginger nut biscuits (crushed)
- for the filling:
- 1 vanilla pod (split in half and seeds removed)
- 2 x 250 g tubs mascarpone cheese
- 100 g caster sugar
- 2 tblsp cornflour
- 3 eggs
- 200 g jar of chocolate and hazelnut spread
- 1 tsp finely chopped stem ginger (in syrup)
- raspberries, chocolate shavings and whipped cream, to serve
Ingredients
- 400 g mascarpone cheese
- 1 packet of boudoir biscuits
- 100 g fresh cranberries
- 1 pack of frozen mixed berries
- 280 g sugar
- 1 chocolate flake
- cinnamon powder
- 250 ml pouring cream
- 100 ml cooking sherry
- 2 eggs
- 1 vanilla pod
Ingredients
- 297 g can condensed milk
- 230 g digestive biscuits (about 16 crushed finely)
- 115 g butter (melted)
- 3 bananas
- 250 ml cream
- 3 crunchie bars (roughly chopped)
Ingredients
- 75 ml (3fl oz) strong coffee, cooled
- 4 tblsp amaretto or brandy
- 40 amaretti biscuits (about 85g/3oz in total)
- 1 egg, separated
- 50 g (2oz) caster sugar
- 125 g (4½oz) mascarpone
- 1 tblsp cocoa powder
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure orange extract
- 1 tablespoon finely grated orange zest
- 1 cup chopped pitted dates
- 1 cup chopped almonds
- 1 teaspoon anise seed
