1 INGREDIENT, 3 WAYS
Delight guests at your next gathering with seasonal sweet treats from food writer
Food writer Jane Dunn’s summery desserts
Lemon curd cheesecakes
SERVES 4 PREP 20 mins plus at least 1 hr 10 mins chilling NO COOK EASY V
100g digestive biscuits 50g unsalted butter, melted For the illing
250g lemon curd 300ml double cream 100g full-fat soft cheese For the decoration 75ml double cream
1 tbsp icing sugar lemon slices, to garnish
1 Tip the biscuits into a food processor and blitz to fine crumbs, or crush in a large bowl with the end of a rolling pin. Tip into a bowl and mix with the melted butter, then divide between four coupe or dessert glasses, pressing the biscuit mixture into the base of the glasses slightly. Chill for 10 mins.
2 Spoon about 25g lemon curd over each of the chilled biscuit bases. Mix the remaining lemon curd with the double cream and soft cheese, whisking until smooth. Divide the lemon filling evenly between the glasses, then chill for at least 1 hr or overnight.
3 For the topping, beat the cream with the icing sugar using an electric whisk until it’s a pipeable consistency. Spoon the whipped cream into a piping bag and pipe a swirl of cream over each cheesecake (or spoon a dollop over each if you don’t have a piping bag). Decorate each cheesecake with a slice of lemon before serving. Will keep chilled for up to a day.
PER SERVING 923 kcals • fat 75g • saturates 45g • carbs 56g • sugars 41g • ibre 1g • protein 5g • salt 0.7g
Brown sugar pavlova with fruit
SERVES 10 PREP 30 mins plus cooling COOK 50 mins MORE EFFORT V
150g light brown soft sugar 150g golden caster sugar 6 medium egg whites (about 180g) 1 tsp vanilla extract
1 peach, destoned and sliced 150g raspberries
150g strawberries, hulled
and quartered
130g pineapple chunks
2 passion fruits, halved and
seeds scooped out
For the illing
450ml double cream
2 tbsp icing sugar
1 tsp vanilla extract
1 Heat the oven to 150C/130C fan/ gas 2 and line two large baking trays with baking parchment. Using a 900g loaf tin as a template, trace two rectangles onto the parchment. Turn it over. Sift both the sugars into a large bowl (use a spoon to push it through). Whip the egg whites on low speed in a stand mixer or with an electric whisk until small bubbles form. Turn the speed up to medium and whisk to sti peaks. Add the sugar mix, 1 tbsp at a time, whisking between each addition until all the sugar has been added. Drop in the vanilla. Whisk for 3-4 mins more until the meringue is smooth (not grainy) – test it between your fingertips.
2 Spoon the meringue into a piping bag fitted with a star nozzle, and pipe it over the parchment using the templates so you have two meringue rectangles. Use a skewer to create more swirls, if you like. Bake for 50 mins-1 hr until crisp, then turn o the oven. Leave to cool inside.
3 To decorate, whisk the cream, icing sugar and vanilla extract to soft peaks using an electric whisk. Place one meringue on a serving board, then pipe or spoon over half the cream. Layer over half the fruit, top with the second meringue, then the rest of the cream and the remaining fruit. Best eaten on the day it’s made, but will keep chilled for up to two days.
GOOD TO KNOW vit c • gluten free
PER SERVING 387 kcals • fat 24g • saturates 15g • carbs 37g • sugars 37g • ibre 2g • protein 3g • salt 0.1g
Chocolate sandwich cookie ice cream cupcakes
SERVES 8 PREP 20 mins plus at least 2 hrs freezing NO COOK EASY V ❄
280g crème- illed chocolate sandwich cookies, plus 8 whole cookies for decorating
60g unsalted butter, melted 300ml double cream
200g condensed milk
For the topping
100ml double cream
1 tbsp icing sugar
1 Line eight holes of a 12-hole cupcake tin with paper cases. Tip the cookies into a food processor and blitz to a fine crumb, or do this in a bowl using the end of a rolling pin. Measure 215g of the crumbs into a bowl and mix in the melted butter. Divide the mixture between the paper cases, pressing it into the bases slightly.
2 Pour the cream, condensed milk and 55g of the remaining crushed cookies into a bowl, and whisk until just starting to thicken, about 5 mins. Spoon the mixture evenly over the chocolate cookie bases, then freeze for at least 2 hrs or overnight until solid. Will keep frozen for up to two days.
3 Just before serving, make the topping. Whip the cream with the icing sugar using an electric whisk until it’s a pipeable consistency. Spoon into a piping bag fitted with a star nozzle and pipe a swirl of whipped cream over each cupcake. Decorate each with a whole cookie and remaining cookie crumbs. Serve immediately.
PER SERVING 604 kcals • fat 43g • saturates 24g • carbs 49g • sugars 33g • ibre 1g • protein 5g • salt 0.3g