Anna Helm Bax­ter

The Guardian - Feast - - 10-minute Desserts - 10-minute desserts


Prep 10 min

Chill 2-8 hr

Serves 6–8

450g mas­car­pone 85g caster sugar 400ml dou­ble cream 550ml chilled espresso 1 tbsp brandy 28 sponge fin­ger bis­cuits

Grated choco­late, to dec­o­rate

Beat the mas­car­pone and sugar un­til smooth. Add the cream, beat to stiff peaks, then add a ta­ble­spoon of cof­fee. Com­bine the re­main­ing cof­fee and brandy in a shal­low dish and dip each sponge fin­ger into the mix­ture. Trans­fer half the fin­gers to a 23cm square bak­ing dish. Spread with half the mas­car­pone, then re­peat with an­other layer of sponge and mas­car­pone. Cover and chill for two to eight hours. Sprin­kle with choco­late and serve.

Roast pears with crum­ble top­ping

Prep 10 min

Cook 35 min

Serves 4–8

35g un­salted but­ter, at room tem­per­a­ture 75g plain flour 35g light brown sugar 1 pinch salt

4 ripe pears, halved and cored 50g fresh cran­ber­ries (or other sharp berries)

Heat the oven to 190C/375F/gas 5. Rub the but­ter and flour to­gether to form crumbs. Add the sugar and salt, squeez­ing to­gether to cre­ate clumps. Put the pears skin side down in a bak­ing dish and scat­ter over the cran­ber­ries. Sprin­kle four ta­ble­spoons of water over the fruit, then top with the crum­ble. Bake for 30–35 min­utes, un­til the fruit is ten­der and the top­ping golden brown.

Molten choco­late cakes

Prep 10 min

Cook 14 min

Makes 4

200g good-qual­ity dark choco­late, chopped

100g un­salted but­ter, at room tem­per­a­ture, plus ex­tra for greas­ing 3 large eggs 85g caster sugar 35g plain flour, sifted Unsweet­ened co­coa pow­der, for dust­ing

Heat the oven to 200C/390F/gas 6. Grease 4 x 250ml pud­ding moulds. Gen­tly heat the choco­late and but­ter in a saucepan, stir­ring un­til the choco­late has melted. Whisk the eggs and sugar to­gether to com­bine. Add the melted choco­late and flour, and whisk to com­bine. Pour into moulds, put on a bak­ing tray and bake for 14 min­utes. Turn out the cakes on to plates and dust with co­coa pow­der.

Easy ap­ple tart

Prep 10 min

Cook 30 min

Serves 4–8

100g caster sugar 35g un­salted but­ter, cubed 1 pinch coarse sea salt

350g crisp ap­ples: about 2 (such as cox, granny smith or brae­burn, peeled, cored and cut

into 5mm slices 300g pre-rolled puff pas­try, trimmed into a 24cm cir­cle (5mm thick)

Heat the oven to 200C/390F/gas 6. Gen­tly heat a 20cm­di­am­e­ter oven­proof fry­ing pan, add the sugar and cook, shak­ing the pan, un­til golden brown. Take off the heat and add the but­ter and salt. Ar­range the ap­ple slices in the caramel and re­turn to the heat for two min­utes, spoon­ing the caramel over. Drape the pas­try over the top, push­ing the ex­cess in­side with a wooden spoon. Bake for 30 min­utes un­til golden. Rest for five min­utes, then turn out on to a plate to serve.

Recipes from 10-Minute Desserts by Anna Helm Bax­ter (Hardie Grant)

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