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
- 4 free-range egg whites
- 50 g caster sugar
- 200 ml water
- 100 g sugar
- 150 g blueberries
- 150 g raspberries (plus extra for garnish)
- 2 squares dark chocolate
- 250 ml cream
- for the ice cream:
- 250 ml milk
- 1 vanilla pod
- 6 free-range egg yolks
- 75 g sugar
- 4 tblsp lavender flowers 2 hours to fuse
Ingredients
- 200 g dark chocolate
- 200 g butter
- 200 g sugar
- 200 g ground hazelnuts
- 6 eggs separated
