Make this on a rainy day, and you’ll always have a show-stopping dessert tucked away in the freezer for an unexpected sunny one!
- 250g unsalted butter
- 2 x 250g packs digestive biscuits
- dark or milk chocolate, grated
- 500g soft cheese
- 200ml double cream
- 100g caster sugar
- 500g tub vanilla ice cream, softened
- 200ml Baileys
- 50ml shot espresso, or strong coffee, cooled
MethodPut all the biscuits in a food processor and pulse until crumbled, but not too fine (or double-bag and bash with a rolling pan). Stir butter into the crumbs.
- 50g butter, softened, plus extra for the moulds
- 25g toasted flaked almonds, chopped
- 50g caster sugar
- 1 egg
- 25g self-raising flour
- 25g ground almonds
- 1 tbsp cocoa powder
- 2 scoops vanilla ice cream, to serve
- 50g dark chocolate
- 2 tbsp butter
- 125ml double cream
- 1 tbsp caster sugar
- 1 tbsp Disaronno (amaretto)
- Heat oven to 180C/160C fan/gas 4. Butter 2 x 150ml dariole moulds, scatter in the flaked almonds so they stick to the base and sides and put on a small baking tray. Beat the butter, sugar, egg, flour, ground almonds and cocoa powder together, then divide between the moulds. Bake for 20-25 mins until a skewer comes out clean.
- Meanwhile, for the sauce, melt all the ingredients in a small pan and keep warm.
- Carefully turn the cakes out of their moulds and sit on 2 plates (the same way up as they baked). Serve with vanilla ice cream, the hot chocolate sauce, espressos and a splash more Disaronno.
- 2 large egg whites
- ½ tsp lemon juice
- 50g golden caster sugar
- 50g icing sugar
- 25g hazelnut, ground in a food processor
- 50g caster sugar
- 50g hazelnuts
- 75ml whipping cream
- 25g golden caster sugar
- 25g cocoa powder
- 25g dark chocolate, finely chopped
- icing sugar and cocoa powder, to serve
- Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
- To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown – about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
- Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
- To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce
- 6 large just ripe but firm peaches
- 15 loose (or 9 paper-wrapped) amaretti biscuits
- scant 50g blanched almond
- 85g dark chocolate (minimum 60% cocoa solids), roughly broken
- 1 large egg, beaten
- 2 tbsp honey – clear or set
- 500g tub crème fraîche or mascarpone
- a little cocoa powder
- Preheat the oven to 200C/gas 6/fan 180C. Halve and stone the peaches, then dig out a little flesh from the centre of each half, using a sharp-edged soup spoon. Put flesh and peaches to one side.
- Tip the amaretti, almonds and chocolate into a food processor and pulse until the mixture is like coarse gravel. Add the spooned-out peach flesh, egg and honey and whizz for just a second or two to combine – don't over-process.
- Spoon the stuffing into the peach halves, mounding it up a little. Arrange the peaches in a single layer in a heavy baking tin, then bake for 25-30 minutes or until the flesh is tender and the stuffing nicely browned. Serve hot, with a dollop of mascarpone or crème fraîche and a dusting of sifted cocoa powder.