by Mary Berry
Serves 6
Special equipment 6 x 7cm (23⁄4in) round metal cooking rings
75g (21⁄2oz) HobNobs, crushed
45g (11⁄2oz) butter, melted
1 tbsp demerara sugar
For the mousse
100g (31⁄2oz) full-fat cream cheese
150ml (5fl oz) double cream
150g (51⁄2oz) Belgian or continental 100 per cent white chocolate
1 tbsp Cointreau
1 large orange
Serves 12
Special equipment 12 x 7cm (2 3⁄4in) round metal cooking rings
175g (6oz) HobNobs, crushed
75g (21⁄2oz) butter, melted
11⁄2 tbsp demerara sugar
For the mousse
250g (9oz) full-fat cream cheese
300ml (10fl oz) double cream
300g (11oz) Belgian or continental 100 per cent white chocolate
3 tbsp Cointreau
2 large oranges
1. Put the HobNobs into a mixing bowl, add the butter and sugar, and mix to combine.
2. Line a baking sheet with cling film and sit the rings on top. Spoon the biscuit mixture evenly into the rings and level the tops with the back of a teaspoon. Transfer to the fridge to chill while you make the mousse.
3. Put the cream cheese and cream into a mixing bowl and whisk with an electric whisk until thick and holding its shape.
4. Gently melt the chocolate in a bowl set over a pan of just-simmering water until smooth. Allow to cool.
5. Add the chocolate to the cream mixture and stir in the Cointreau. Finely grate the zest of the orange and add to the mousse.
6. Spoon the mousse into the rings and level the tops. Chill for a minimum of 4 hours to firm up. Meanwhile, peel the orange with a small knife. Cut the segments free and place in a bowl. Squeeze over the juice from the peel.
7. Remove the rings and serve the mousses with the orange segments arranged on top. Garnish with grated white chocolate.
ON THE AGA
To melt the chocolate, break it up into a bowl and place on the back of the Aga until melted.
PREPARE AHEAD
You can make the mousses up to 12 hours ahead. Not suitable for freezing.
WHITE CHOCOLATE AND ORANGE MOUSSES
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CRÈME BRÛLÉE AND CHOCOLATE POTS
This is so impressive – two small puddings on one plate, served with some glazed summer berries. To serve fewer than 12 people, make just one of these special puddings – cut the crème brûleé into six servings, and make the chocolate pots in six 150ml (5fl oz) ramekins or glasses. Serve with or without the glazed berries.
serves 12
For the crème brûlée
Special equipment 18cm (7in) square cake tin, greased
600ml (1 pint) double cream
4 egg yolks
25g (scant 1oz) caster sugar
1⁄2 tsp vanilla extract
100g (31⁄2oz) demerara sugar
For the chocolate pots
Special equipment 12 shot glasses, about 75ml (21⁄2fl oz) in capacity
300g (11oz) Bournville chocolate
300ml (10fl oz) double cream
200ml (7fl oz) full-fat crème fraîche
1. To make the crème brûlée, preheat the oven to 140˚C (120˚C fan/275˚F/Gas 1). Heat the double cream gently in a saucepan until hand hot. Put the egg yolks, caster sugar, and vanilla extract into a bowl and whisk until combined. Pour the hot cream onto the mixture and whisk until smooth. Transfer to a jug, then strain into the cake tin.
2. Sit the cake tin in a roasting tin, pour enough boiling water into the roasting tin to come halfway up the sides of the cake tin, then transfer to the oven and bake for 35–40 minutes or until the cream mixture has just set. Set aside to cool.
3. Once cold, sprinkle the demerara sugar on top and slide under a hot grill until the sugar dissolves and becomes caramel-coloured. Set aside to firm up in the fridge for at least 1 hour and up to 5 hours.
4. To make the chocolate pots, reserve two squares of chocolate for decoration, then put the rest in a bowl set over a pan of simmering water. Add 200ml (7fl oz) of the cream and stir until the chocolate has melted. Set aside to cool slightly.
5. Stir in the crème fraîche, then pour into the shot glasses. Leave to set in the fridge for at least 2 hours.
6. Once set, pour the remaining double cream over the top. Coarsely grate the reserved chocolate and sprinkle on top.
7. When ready to serve, cut the crème brûlée into even-sized squares with a fish slice. Arrange a crème brûlée, a chocolate pot, and a few of the glazed summer berries on a plate and dust with icing sugar.
IN THE AGA
Bake the custard for the crème brûlée on the grid shelf on the lowest set of runners in the roasting oven for 8 minutes. Transfer to the simmering oven and cook for 40 minutes or until just set.
FOR THE GLAZED SUMMER BERRIES
Place 250g (9oz) small strawberries (hulled and halved), 250g (9oz) raspberries, and 100g (31⁄2oz) blueberries in a large mixing bowl and mix gently. Sift 3 tsp icing sugar over the top and gently combine. Cover and chill in the fridge for up to 4 hours. The sugar will dissolve in the strawberry juices to form a shimmering glaze.
PREPARE AHEAD AND FREEZE
The custard for the crème brûlée can be made up to 2 days ahead. Add the topping up to 5 hours before serving. The chocolate pots can be made up to 2 days ahead. The berries can be prepared up to 4 hours ahead. Not suitable for freezing.
CRÈME BRÛLÉE AND CHOCOLATE POTS
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RHUBARB AND LEMON POTS
The combination of rhubarb and lemon is delicious. This pudding looks particularly pretty made with young pink rhubarb, which is available in the shops towards the end of the winter.
Serves 6
750g (1lb 10oz) rhubarb, sliced into 4cm (13⁄4in) pieces
finely grated zest of 1⁄2 orange, plus 2 tbsp orange juice
25g (scant 1oz) caster sugar
For the lemon topping
300ml (10fl oz) double cream
50g (13⁄4oz) caster sugar
finely grated zest and juice of 11⁄2 lemons
6 mint leaves, to decorate
Serves 12
1.5kg (3lb 3oz) rhubarb, sliced into 4cm (13⁄4in) pieces
finely grated zest of 1 orange, plus 4 tbsp orange juice
50g (13⁄4oz) caster sugar
For the lemon topping
600ml (1 pint) double cream
100g (31⁄2oz) caster sugar
finely grated zest and juice of 3 lemons
12 mint leaves, to decorate
1. Put the rhubarb, orange zest, orange juice, and sugar into a saucepan. Stir over a high heat for 2 minutes, cover with a lid, lower the heat, and simmer for 10 minutes (15 minutes for 12) or until the rhubarb is just tender. Set aside to cool.
2. To make the topping, put the cream, sugar, and lemon zest into a pan. Heat gently over a low heat until the sugar dissolves and the mixture reaches simmering point. Remove from the heat, stir in the lemon juice, and set aside to cool slightly.
3. Spoon the rhubarb and a little of the liquid into the base of some pretty glasses or tumblers. Pour the lemon topping on top, then transfer to the fridge for a minimum of 4 hours to set.
4. Serve chilled, decorated with mint leaves.
PREPARE AHEAD
The pots can be made up to 12 hours ahead. Not suitable for freezing.
RHUBARB AND LEMON POTS
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INDIVIDUAL TIRAMISUS
We all love tiramisu. This version is served individually, with the added decadence of a splash of Baileys Irish Cream – if you don’t have any, you can replace it with the same quantity of brandy. Serve the tiramisus in tumblers or wine, martini, or champagne glasses.
Serves 6
11⁄2 tsp instant coffee granules
/> 120ml (4fl oz) boiling water
3 tbsp Baileys Irish Cream
2 eggs
75g (21⁄2oz) caster sugar
300ml (10fl oz) double cream
250g tub full-fat mascarpone
3 squares from a packet of trifle sponges
75g (21⁄2oz) plain chocolate, coarsely grated
Serves 12
1 tbsp instant coffee granules
300ml (10fl oz) boiling water
6 tbsp Baileys Irish Cream
4 eggs
150g (51⁄2oz) caster sugar
600ml (1 pint) double cream
2 x 250g tubs full-fat mascarpone
6 squares from a packet of trifle sponges
150g (51⁄2oz) plain chocolate, coarsely grated
1. Put the coffee granules and boiling water into a jug and stir to dissolve. Allow to cool slightly, then stir in the Baileys.
2. Break the eggs into a mixing bowl, add the sugar, and whisk with an electric whisk until pale, thick, and frothy and the whisk leaves a trail on the surface when lifted.
3. Whip the cream till just lightly whipped and holding its shape.
4. Put the mascarpone into a bowl, stir in 2 tablespoons of the whipped cream, and mix with a spatula. Gently fold in the rest of the whipped cream, followed by the egg mixture, taking care not to knock out any of the air.
5. Cut the trifle sponges in half horizontally and then in half crossways. Push a piece into the base of each tumbler or glass, drizzle over half the coffee mixture, then spoon over half the cream mixture. Repeat to give another layer of sponge, coffee, and cream. Finish with a sprinkling of the grated chocolate.
6. Cover and chill in the fridge for a minimum of 4 hours.
PREPARE AHEAD AND FREEZE
The tiramisus can be made up to 12 hours ahead. Freeze for up to 1 month.
INDIVIDUAL TIRAMISUS
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CHOCOLATE TRUFFLE CHEESECAKE
A rich, indulgent cheesecake that requires no gelatine – ideal for vegetarians. Serve on its own or with pouring cream and fresh summer fruits such as raspberries and strawberries.
Serves 12
Special equipment 19cm (71⁄2in) square tin or an 18cm (7in) round springform tin, lined with cling film
200g (7oz) Bournville chocolate
2 eggs, separated
50g (13⁄4oz) caster sugar
175g (6oz) full-fat cream cheese
1⁄2 tsp vanilla extract
150ml (5fl oz) double cream, lightly whipped
175g (6oz) chocolate digestive biscuits, crushed
75g (21⁄2oz) butter, melted
1. Break the chocolate into small pieces into a bowl. Sit the bowl over a pan of hot water on a low heat and stir until melted. Take care not to allow the chocolate to get too hot or it will lose its shine and become too thick.
2. Put the egg yolks and sugar into a large bowl and whisk with an electric whisk until light and thick and a trail is left when the whisks are lifted from the bowl.
3. Mix the cream cheese and vanilla extract in a bowl, then stir in the melted chocolate. Fold in the whisked egg yolks and sugar, taking care not to knock out any air. Fold in the whipped cream.
4. Whisk the egg whites with an electric hand whisk until like clouds. Fold a spoonful of egg whites into the chocolate mixture with a spatula. Cut and fold (but do not mix) until no whites are visible. Add the rest of the egg white and fold in until smooth.
5. Spoon into the prepared tin and level the top. Transfer to the fridge for 1 hour or until just set.
6. Mix the biscuits and butter together until combined. Carefully press on top of the cheesecake in an even layer. Return to the fridge for a minimum of 6 hours.
7. To serve, turn the cheesecake upside-down onto a board or plate and cut into 12 fingers or wedges. Dust with cocoa powder.
ON THE AGA
To melt the chocolate, break it up into a bowl and place on the back of the Aga until melted.
PREPARE AHEAD AND FREEZE
The cheesecake can be made up to the end of step 6 up to 2 days ahead. Freeze for up to 3 months.
CHOCOLATE TRUFFLE CHEESECAKE
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CHOCOLATE AND HAZELNUT BOOZY ROULADE
The perfect celebratory dessert for any special occasion, especially Christmas. If you haven’t time to make praline, top with a coarsely crushed bought praline bar.
Makes a 33cm (13in) roulade (serves 8-10)
Special equipment 23 x 33cm (9 x 13in) Swiss roll tin, greased and lined with non-stick baking paper
175g (6oz) plain chocolate, broken into pieces
6 eggs, separated
175g (6oz) caster sugar
2 level tbsp cocoa, sieved
50g (13⁄4 oz) chopped and roasted hazelnuts
For the filling
300ml (10fl oz) double cream
2–3 tbsp Baileys Irish Cream
For the hazelnut praline
100g (31⁄2 oz) granulated sugar
50g (13⁄4 oz) whole blanched hazelnuts, halved
icing sugar, to dust
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Melt the chocolate slowly in a bowl over a pan of hot water. Allow to cool slightly until warm but still runny.
2. Whisk the egg whites in a large mixing bowl until stiff but not dry. Put the sugar and egg yolks into a separate large bowl and whisk until light, thick, and creamy. Add the melted chocolate and stir until blended.
3. Gently stir two large spoonfuls of the egg whites into the mixture, then fold in the remaining egg whites, followed by the cocoa. Stir in the hazelnuts. Pour into the prepared tin and gently level the surface. Bake for 20–25 minutes or until risen.
4. Remove the cake from the oven and set aside to cool in the tin.
5. Whip the cream into soft peaks and stir in the Baileys. Dust a large piece of non-stick baking parchment with icing sugar. Turn the cake out onto the paper and peel off the lining paper, then spread with the whipped cream. Make a cut part way through the roulade along the short edge nearest to you, about 2cm (3⁄4 inch) in. Roll up the cake, tightly to start with and using the paper to help. Don’t worry if it cracks – that is quite normal and part of its charm! Place on a long plate.
6. To make the praline, put the sugar and 3 tablespoons of water into a stainless steel saucepan. Stir over a low heat until the sugar has dissolved. When clear, bring up to the boil. Boil until a medium straw colour. Add the hazelnuts, then pour quickly onto a baking sheet lined with non-stick paper. Leave to cool slightly, then use a teaspoon to carefully group together small clusters of nuts. Leave to cool and become hard. When set, break into pieces and arrange on the top of the roulade. Sprinkle with icing sugar to serve.
IN THE AGA
Bake the roulade on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners for about 18 minutes – turn round half way through.
PREPARE AHEAD AND FREEZE
The roulade can be assembled up to 6 hours ahead. Freezes well filled.
CHOCOLATE AND HAZELNUT BOOZY ROULADE
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HEAVENLY LEMON CHEESECAKE ON A GINGER CRUST
This was the favourite pudding at a charity buffet for 40 that Mary was a guest at – it went like lightning. The other good news is that once you’ve collected the ingredients together, it only takes 10 minutes to make. You can make up to three of these cheesecakes in one go (but take care not to overbeat the mixture at step 2). If you’re making more cheesecakes than that, prepare them in separate batches.
Makes a 20cm (8in) cheesecake (serves 8)
Special equipment 20cm (8in) round loose-bottomed cake tin, greased and base-lined with baking parchment
100g (31⁄2oz) ginger biscuits, crushed
50g (13⁄4oz) butter, melted
2 x 250g tubs full-fat mascarpone
325g jar luxury lemon curd
fresh raspberries and blueberries, to decorate
icing sugar, to dust
1. Mix the biscuits with the butter in a bowl, then press into the base of the tin (but not up the sides).
2. Put the mascarpone, lemon curd, and lemon juice in a bowl and beat with a spatula until smooth.
3. Spoon onto the biscuit base and level the top. Chill in the fridge for at least 4 hours and up to 24 hours to firm up.
4. To serve, remove the cheesecake from the tin, peel off the baking parchment, and arrange on a platter. Decorate with the fruit and dust with icing sugar.
PREPARE AHEAD
The cheesecake can be made up to the end of step 3 up to 1 day ahead. Not suitable for freezing.
HEAVENLY LEMON CHEESECAKE ON A GINGER CRUST
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CHILLED MARBLED RASPBERRY CHEESECAKE
This unusual chilled cheesecake has a delicious raspberry-ripple filling. If we don’t have any framboise raspberry liqueur to hand, we make a cherry-ripple cheesecake, using kirsch instead.
Makes a 23cm (9in) cheesecake (serves 8)
Special equipment 23cm (9in) round springform tin, greased and base-lined with baking parchment
100g (31⁄2oz) digestive biscuits, crushed
50g (13⁄4oz) butter, melted
25g (scant 1oz) demerara sugar
For the raspberry filling
