What you’ll need
500ml ready-made vanilla custard
100g ready-made caramel
100g milk or dark chocolate, chopped
600ml double cream
2 tbsp icing sugar
1 tsp vanilla extract
1 x jumbo chocolate Swiss roll
500g shortbread biscuits
300g caramel sauce
For the topping
1 x packet brownie bites
100g chocolate sauce
Pour the ready-made custard into a pan, add the caramel and chocolate and heat over a low heat, mixing together until smooth and melted. Pour into a bowl and leave to cool, stirring occasionally to prevent a skin forming.
Put the double cream, icing sugar and vanilla extract into a separate bowl and whip together to form soft peaks.
Slice the Swiss roll into 1cm round slices and then place a layer of slices into the bottom of a large serving dish about 20cm in diameter and 10cm deep (glass is best so you can see the layers). Add half of the custard mixture and spread evenly, then add a layer of shortbread biscuits. Add a third of the whipped cream and then drizzle over a third of the caramel sauce.
Repeat with another layer of Swiss roll slices, the other half of the custard, another layer of shortbread biscuits, a third of the whipped cream and a third of the caramel sauce.
Top with a layer of brownie bites and the remaining whipped cream. Drizzle over some chocolate sauce, the rest of the caramel sauce and any decoration you fancy, such as sprinkles, or chocolates!
Leave the trifle in the fridge to set for about 1 hour before tucking in.
Recipe courtesy of Jane’s Patisserie by Jane Dunn, Ebury Press, £20. Photography by Ellis Parrinder. Available now
What you’ll need
400ml double cream
250g mascarpone cheese
50g golden caster sugar
250ml freshly-brewed coffee, cooled
175g sponge fingers
15g dark chocolate, to decorate
Electric hand whisk
25 x 15 x 5cm
In a large mixing bowl, whisk together the cream, mascarpone and sugar until they are thick and creamy. Add 50ml of the Baileys and whisk again.
Mix together the coffee and the remaining 50ml of Baileys in a shallow bowl. Dip half the sponge fingers in the coffee mixture for a few seconds – long enough to absorb some flavour, but not so long that they collapse – and use them to line the base of the baking dish in a single layer.
Spread half the whipped cream mixture over this layer then dip and add the remaining sponge fingers. Pour any leftover coffee over this layer and top it with the rest of the cream.
Chill the tiramisu in the fridge for a few hours, or ideally overnight. Finely grate the chocolate over the top just before serving and spoon out into individual dishes before your happy crowd.
Recipe courtesy of The Baileys Cookbook: Bakes, Cakes and Treats for All Seasons, HarperCollins, £14.99. Available now
What you’ll need
For the pavlova
40g blanched hazelnuts
120g egg whites (about 3 egg whites)
150g soft light brown sugar 35g golden caster sugar 1 tsp white wine (or cider) vinegar 1 tsp cornflour
For the topping
70g blanched hazelnuts
5 large, firm, crisp eating apples
½ lemon, juiced
50g golden caster sugar
500ml double cream
5 tbsp Kingston Black Apple aperitif
40g icing sugar
Preheat the oven to 220°C/200°C fan/gas mark 7.
Tip the hazelnuts, both for the pavlova(s) and the topping, onto a baking tray and roast for 8–10 minutes until golden. Remove from the oven, cool slightly, then roughly chop and set aside to cool completely. For the meringue mixture, it’s vital that the nuts are only roughly chopped and cold before they are used. Warm, finely chopped hazelnuts will release their fat into the meringue, causing it to go runny: disaster.
Reduce the oven temperature to 140°C/120°C fan/gas mark 1. If you are making a large pavlova, line 1 baking tray with baking parchment. If you are making individual pavlovas, line 2.
For the pavlova(s), put the egg whites in the scrupulously clean bowl of a freestanding mixer and whisk to soft peaks (or use a hand-held electric whisk instead). Mix the sugars together (making sure there are no clumps) and add to the egg whites, a spoonful at a time, whisking all the while. Whisk for a minute or two more until the sugar dissolves (check by rubbing the mixture between your fingers: if it feels grainy, whisk some more).
Use a spatula to gently fold in the vinegar and cornflour. Once combined, add 40g of the chopped hazelnuts and fold in gently (a reminder: it is very important that the roasted hazelnuts are cold, only roughly chopped and folded in by hand, otherwise the meringue will fail).
For individual pavlovas, spoon 8 circles of the meringue mixture onto the 2 lined baking trays (use a bit of the mix to glue the baking parchment in place), making a little divot in the middle of each meringue to hold the filling later. Leave a decent gap between each one; they expand when cooked. Bake for 30 minutes, then turn the oven off, but leave the pavlovas in the oven for another 30 minutes. Then remove from the oven and leave on their trays to cool at room temperature.
For 1 large pavlova, spoon all the meringue mixture onto the lined baking tray and smooth into a fat circle roughly 20cm in diameter. Bake for 1½ hours, then turn the oven off and leave the pavlova inside until both it and the oven are cool. I know people sometimes get upset if their meringue cracks at this age, but don’t fret if it does – I prefer this more relaxed look anyway.
Now for the apples: peel, core and slice them into eighths. Toss the wedges in the lemon juice to op them browning.
Melt the butter in a large frying pan over a medium-high heat. Add the apple wedges, trying to get as many flat edges in contact with the pan as space allows, and fry, without moving, for 5–6 minutes until the wedges are golden brown on one side but their centres remain firm. Flip the apples over. Sprinkle over the golden caster sugar, reduce the heat a little (to op the sugar burning) and fry for a further 5 minutes. The sugar will dissolve and caramelise in the butter, and the apple juices will make an apple-y butterscotch sauce. Stir everything together gently to coat the apples and disperse any grains of sugar, then tip into a heatproof bowl and set aside. Next, pour the cream into a large bowl and add 3 tablespoons of the Kingston Black Apple aperitif. Whip the cream until it is thick and the whisk leaves ribbons on the surface. Sift in the icing sugar, add the remaining Kingston Black and whisk until it forms soft peaks. (Adding the alcohol in ages helps prevent the cream from curdling.) Go carefully: it will thicken further once you op whisking. Better to under-whip and have soft billows of boozy cream than to over-whip and have crumbly, craggy daubs. Check the balance of sweetness to booze and adjust according to your constitution.
To serve, spoon a lavish pillow of cream onto the pavlova(s), then arrange the apple wedges on top, making sure plenty of butterscotch sauce runs seductively down the side of the pavlova(s). (Should the sauce set as it cools – which can happen if your apples aren’t especially juicy – just warm it very slightly before loading up the pavlova). Sprinkle with the remaining chopped hazelnuts and serve.
Recipe courtesy of From the Veg Patch by Kathy Slack, Ebury Press, £25. Photography by Stephanie McLeod. Available now