Category Archives: Desserts
For the mint layer
100g caster sugar
2 x 28g packs of mint
400ml double cream
For the chocolate and coffee layer
100g dark chocolate (minimum 50% cocoa solids)
3 tbsp coffee
3 tbsp brandy
250g mascarpone (at room temperature)
2 large egg whites (at room temperature)
25g caster sugar
Grated chocolate for dusting
- For the mint layer put the sugar, half the mint and 300ml of water in a pan. Bring to the boil, stirring to dissolve the sugar and boil over a medium-high heat for 15mins or until reduced by two thirds. Remove from the heat, discard the mint and leave to cool.
- Pick and reserve 6 mint leaves from the remaining mint and set aside for decorating. Pick the remaining leaves, discard the stalks and blitz in a blender with the cooled sugar syrup until finely chopped. Pour into a large bowl and add the cream. Whisk with an electric hand whisk to form soft peaks. Set aside.
- For the chocolate and coffee layer, melt the chocolate with the coffee and brandy in a large heatproof bowl, set over a pan of simmering water. Stir from time to time and then remove from the heat. Stir gently until smooth. Leave to cool.
- With an electric hand whisk, whisk the cooled chocolate mixture with the mascarpone until combined.
- With a clean electric hand whisk, whisk the egg whites and sugar until they form stiff peaks. Gently fold the egg white into the chocolate mixture.
- Layer the 2 different mixtures into 6 glasses. Chill until ready to serve. Dust the reserved mint leaves with the chocolate shavings and place one on each serving.
I halved the above recipe and out of the 3 portions I made 2 large glasses – we were both hungry! A lovely recipe but depending on how much you like coffee and brandy you might want to reduce the quantity of each slightly as the chocolate and coffee layer was quite strong on taste.
Original recipe from Sainsbury’s Magazine
300g oaty biscuits – Hob Nobs / Digestives
60g butter, melted
397g tin Nestlé Carnation Caramel
3 large bananas, sliced
350ml double cream
1 tbsp icing sugar
Dark chocolate for grating
1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits then add the melted butter and combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.
2. Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream and sugar together to form soft peaks and spread over the bananas. Grate the chocolate over the cream to add the finishing touch.
The actual cake
400g tin peaches in juice, drained and puréed
100g (4oz) blanched whole almonds, quite finely chopped
3 peaches, halved, stoned, halves cut into 4 large handful fresh raspberries
185g (6½oz) unsalted butter, softened
185g (6½oz) golden caster sugar
3 large, free-range eggs
185g (6½oz) self-raising flour
1tsp baking powder
For the crumble
100g (4oz) plain flour
75g (3oz) golden caster sugar
75g (3oz) blanched whole almonds, roughly chopped
75g (3oz) butter, melted
You will need
25cm (10in) springform cake tin, bottom lined and lightly oiled
1 First, make the crumble. Place the flour, sugar and almonds in a bowl and pour over the melted butter. Stir with a spoon; as it firms up it should form crumbly lumps. Set aside.
2 Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Cream the butter and sugar with an electric whisk until light and fluffy. Mix the puréed peaches with the eggs and Amaretto and lightly beat with a fork. Add this into the butter and sugar a little at a time, beating well after each addition. Don’t worry if it curdles, as the flour will bring it together.
3 Fold in the flour, almonds and baking powder with a generous pinch of salt until you have a smooth batter. Pour into the cake tin. Sprinkle over a third of the crumble, scatter over the fresh peaches and raspberries, then top with the rest of the crumble.
4 Bake in the centre of the oven for 1 hour 10 minutes, covering the top of the tin with tin foil after 30 to 40 minutes, or when the crumble is golden and crisp. The cake is cooked when a skewer inserted into the centre comes out with only a few crumbs.
5 When cooked, remove the cake from the oven, run a knife around the sides and leave in the cake tin for 10 minutes, before removing the sides and sliding off the base to transfer to a cooling rack. The cake will keep in an airtight container for 3 to 5 days.