Peach shortcakes
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INGREDIENTS 250g mascarpone 2 large yellow peaches, wedges 8 shortbread rounds (good quality) 2 teaspoons icing sugar 1 teaspoon vanilla extract METHOD
Chocolate slice
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INGREDIENTS Melted butter, to grease 80g dark cooking chocolate, coarsely chopped 80g butter, at room temperature, chopped 70g (1/3 cup) caster sugar 1
caramel cheesecake
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INGREDIENTS Melted butter, to grease 1 x 250g pkt butternut snap biscuits 125g butter, melted 3 x 250g pkts cream cheese, at room temperature 1 x 300ml
Lemon trifle
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INGREDIENTS 1 x 85g pkt lemon jelly crystals 375ml (1 1/2 cups) boiling water 80ml (1/3 cup) limoncello 1 x 500g pkt frozen mixed berries 12 savoiardi
apple pudding
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INGREDIENTS Melted butter, to grease 2 bunches (about 800g) rhubarb, trimmed, washed, cut into 2.5cm pieces 3 (about 550g) Granny Smith apples, peeled
Baked tart
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INGREDIENTS 2 tablespoons apricot jam, warmed, strained 1 vanilla bean, halved lengthways 1 1/2 cups milk 2 eggs 1 egg yolk 2 tablespoons caster sugar
Sticky puddings
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INGREDIENTS Melted butter, to grease 285g (1 3/4 cups) pitted dates, halved 250ml (1 cup) boiling water 1 teaspoon bicarbonate of soda 80g butter, at room
chocolate cheesecake
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INGREDIENTS 200g plain chocolate biscuits 80g butter, melted 1/3 cup cold tap water 5 teaspoons gelatine 500g cream cheese, softened 1/2 cup icing sugar
Coconut cakes
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INGREDIENTS 2 cups (300g) self-raising flour 3/4 cup (65g) coconut 3/4 cup (175g) caster sugar 60g butter, melted 3/4 cup (185ml) milk 2 eggs 120g fresh
Mango panna cotta
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INGREDIENTS 2 ripe mangoes, cheeks removed, peeled, coarsely chopped 1 x 600ml ctn thickened cream 1 x 400ml can coconut cream 70g (1/3 cup) caster sugar