Coconut cream tart

Ice-cream cake inspired by Malakofftorte

This Viennese-themed dessert is a brilliant showstopper.

Serves 10-12 • Ready in 25 mins, plus freezing

2 eggs, separated

150ml double cream

250g mascarpone

10g caster sugar

150g dark chocolate florentines, roughly broken into small pieces

2tbsp milk

2tbsp rum

120g sponge fingers

For the decoration:

50g dark chocolate

20g butter

You will need:

21 x 11cm loaf tin, lined with 2 layers of baking parchment

1 Put the egg whites in a bowl and use a hand-mixer to whisk to firm peaks.

2 In a separate bowl, using the same mixer (no need to clean), whisk the cream and mascarpone to soft peaks.

3 Finally in a third bowl, whisk the egg yolks with the caster sugar until creamy and thickened. Gently fold into the cream mixture. Then fold in the egg white, half at a time until evenly combined.

4 Gently stir in most of the florentines, reserving a little for decoration, then spoon a third of the mixture into the prepared tin.

5 Mix together the milk and rum. Dip each sponge finger into the liquid then lay on top of the filling to form an even layer.

6 Spoon over another third of the cream, then another layer of sponge fingers. Cover with the remaining cream and smooth the top. Wrap and freeze for at least 2 hrs or overnight. 7 When ready to serve, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth and glossy. Allow to cool for a few mins.

8 Carefully turn out the ice-cream cake onto a serving plate. Drizzle over the chocolate sauce and sprinkle with the reserved florentine pieces. Slice and serve. Per serving for 10: 300 cals, 24g fat,

15g sat fat, 15g carbs

Get an easy taste of the tropics with this delicious tart recipe. It takes only 15 mins to prepare and you can decorate it with your favourite exotic fruits.

Serves 10 • Ready in 15 mins, plus chilling

2 x 160ml cans coconut cream, chilled in the fridge

4tbsp icing sugar

150g dairy-free coconut yogurt 2tbsp passion fruit curd

1 sweet pastry case

Sliced fruit to decorate, we used 1 golden and 1 regular kiwi

Toasted coconut flakes (optional)

1 Drain any liquid from the coconut cream and discard. Place the coconut in a bowl with the icing sugar and beat using an electric whisk until thick. Fold in the yogurt and half the passion fruit curd. 2 Spoon into the pastry case and spread to the edges. Spoon the remaining curd on top and lightly swirl using the end of a teaspoon. Chill in the fridge for 2 hrs or overnight. 3 Decorate with fruit and sprinkle with coconut flakes just before serving.

Per serving: 232 cals, 13g fat, 10g sat fat, 26g carbs