Ingredients
- 250 g hob nobs (or similar biscuit base)
- 75 g butter
- 250 g fudge
- 300 g mascarpone
- 400 ml double cream
- couple of blackberries (sliced)
- for the sorbet:
- 400 g blackberries
- 150 g castor sugar
- juice and fine rind of 1 unwaxed lemon
- 3 tblsp good quality aged balsamic vinegar
Ingredients
- 200 g pecans
- 225 g pack cream cheese
- 60 g caster sugar
- 1 tblsp plain flour
- 1 egg yolk
- 200 g plain flour (sieved)
- 5 large eggs
- 450 g caster sugar
- 200 g dark chocolate (chopped)
- 300 g unsalted butter (room temperature)
- for the glaze:
- 85 g unsalted butter
- 100 ml water
- 250 g dark chocolate (finely chopped)
Ingredients
- 300 g raspberry jam
- 75 ml plus 4 tbsp marsala
- 150 ml orange juice
- 475 g mascarpone cheese (room temperature)
- 375 ml chilled whipping cream
- 60 g caster sugar
- 1 tsp vanilla extract
- 52 (about) savoiardi biscuits
- 750 g raspberries
Ingredients
- 225 g caster sugar
- 750 g philadelphia cream cheese
- 3 tblsp cornflour
- 1 vanilla pod (split with seeds removed)
- 2 large free range eggs
- 100 ml double cream
- 4 very ripe bananas
- 1 tin caramel condensed milk
For the biscuit base:
- 250 g digestive biscuits
- 150 g unsalted butter
- for the chocolate sauce:
- 200 g dark chocolate (70% cocoa )
- 80 g sugar
- 3 floz water
Ingredients
-
1 cup
finely chopped pecans
-
3/4 cup
mayonnaise
-
1/2 teaspoon
hot sauce
-
1
garlic clove, minced
-
2
(8-oz.) blocks sharp Cheddar cheese, finely grated
-
1/2 cup
strawberry preserves
-
Assorted crackers
-
Garnishes: chopped toasted pecans, fresh strawberries, strawberry flowers
Ingredients
Banoffi topping:
- 2 bananas
- 100 g caster sugar
- 100 g unsalted butter
- cheese cake centre:
- 100 ml cream
- 400 g cream cheese
- 50 g icing sugar
- 1 vanilla pod
- chocolate base
- 75 g dark chocolate
- 180 g crunched cornflakes
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
Buttermilk sponge ingredients:
- 175 g unsalted butter (softened)
- 200 g caster sugar
- 2 whole eggs and 1 egg yolk (beaten)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 225 g plain flour
- 0.50 tsp bicarbonate of soda
- 125 ml buttermilk
- meringue butter cream ingredients:
- 200 g caster sugar
- 3 egg whites
- 250 g unsalted butter (softened and chopped)
- 1 tsp vanilla extract
- christmas tree ingredients:
- 1 quantity of buttermilk sponge
- 1 quantity of meringue buttercream
- green food colouring paste
- edible green glitter
- coloured sugar balls
- gold and silver sugar stars
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
For the custard:
- 5 egg yolks
- 1 tblsp cornflour
- 3 tblsp caster sugar
- seeds scraped from ½ vanilla pod
- 300 ml milk
- 100 ml double cream
- for the poached raspberries:
- 300 ml red wine
- 75 g caster sugar
- 1 cinnamon stick
- seeds scraped from ½ vanilla pod (pod also retained)
- 350 g raspberries (plus extra to decorate)
- cocoa powder and sprigs of mint, to decorate
- for the rest of the tiramisu:
- 150 ml double cream
- 175 g white chocolate (grated)
- 500 g mascarpone cheese (at room temperature)
- 16 sponge fingers
Ingredients
- 150 g fresh or frozen blueberries
- 100 g caster sugar
- juice of ½ lemon
- 1 egg, separated
- 125 g mascarpone
- 8 rich tea biscuits, broken into bite-sized pieces
- four glasses
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
Base
- 225 g digestive biscuits
- 100 g butter
Raspberry jelly (optional)
- 350 g frozen raspberries
- 80 g granulated white sugar
- 1.50 tsp powdered gelatin (unflavoured)
- 60 ml cold water
cheesecake topping
- 1 packet strawberry jelly
- 150 ml boiling water
- 450 g cream cheese (full fat)
- 150 g caster sugar
- 100 ml milk
- 100 ml whipping cream
Ingredients
- 1 (8 ounce) package cream cheese, at room temperature
- 1 (5 ounce) container crumbled blue cheese
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- Sliced pumpernickel bread, for sandwiches
Ingredients
- 300 ml corn oil
- 4 medium eggs
- 250 g light soft brown sugar
- 2 tblsp dr. oetker select vanilla extract
- 150 g sultanas (chopped
)
- 100 g walnuts (chopped
)
- 1 pumpkin (500g peeled weight, coarsely grated
)
- zest and juice of ½ orange (2 tbsp juice)
- zest of 1 lemon
- 400 g plain flour
- 1.50 tsp dr. oetker bicarbonate of soda
- 1.50 tsp dr. oetker baking powder
- 2 tsp ground mixed spice
- 1 tblsp ground cinnamon
- for the icing:
- 600 g cream cheese
- 150 g icing sugar
- zest and juice of 1 lemon
- zest of ½ orange
- for the pumpkins:
- 2-3 drops dr. oetker red food colour
- 250 g dr. oetker golden marzipan
- 36 cloves
Ingredients
- 175g (6oz) white chocolate, finely chopped
- 350g (12oz) fresh or frozen (and defrosted) raspberries
- 900g (2lb) cream cheese
- 300g (11oz) caster sugar
- 25g (1oz) plain flour, sifted
- 4 eggs
- 2 tblsp single or regular cream
- 2 tsp vanilla extract
- icing sugar, for dusting
Biscuit base
- 250 g Oreo cookies
- 75 g Butter (plus extra for greasing)
- 23 cm/9in diameter spring-form tin
