Archive for the ‘Mascarpone’ Category

Coffee Mascarpone and Banana Trifles

September 13, 2013

Coffee Mascarpone and Banana Trfiles

Baileys Cheesecake

November 27, 2012
  • 11g pack powdered gelatine , plus 1 tsp
  • 175g shortcake biscuits , crushed to crumbs
  • 85g butter , melted
  • 250g tub Quark
  • 250g tub mascarpone
  • 150ml Baileys cream liqueur
  • 142ml pot double cream , lightly whipped
  • 2 eggs
  • 140g caster sugar


  • 1 heaped tsp powdered gelatine
  • 150ml strong black coffee
  • 2 tbsp caster sugar , to sweeten the coffee


  1. Measure 5 tbsp cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.
  2. Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
  3. Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.
  4. Whisk the eggs and sugar in a bowl until thick, pale and foamy, then fold into the cheesecake mixture and pour onto the biscuit base. Chill for 3-4 hrs or until set.
  5. For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer – don’t pour it on or you will disturb the creamy layer. Chill until set. Will keep in the fridge for 2 days.
  6. To serve the cheesecake, wrap a hot tea towel round the outside of the tin, then gently ease out the cake. Serve in thin slices.

Celebration Cake

October 8, 2012

Tomato and Pesto Lasagne

September 27, 2012

Sponge Cake with Mascarpone (Antonio Carluccio)

September 26, 2012

Popping Candy Eton Mess (Eric Lanlard)

July 13, 2012

Ginger and Rhubarb Cheesecake (Hugh Fearnley Whittingstall)

June 29, 2012
Ginger and rhubarb cheesecake

Ginger and rhubarb cheesecake

This style of silky-sweet, unbaked cheesecake would have graced many a 1970s dinner party table, and it’s none the worse for that. Serves eight.

For the biscuit base
80g melted butter, plus some softened butter for greasing
180g ginger biscuits
1 tbsp caster sugar
Pinch of salt

For the filling
300g mascarpone cheese at room temperature
3 balls of stem ginger, finely diced, plus 3 tbsp syrup from the jar
Finely grated zest of 1 small orange, plus half its juice
300ml double cream

For the rhubarb
350g rhubarb, trimmed and cut into 4cm batons
75g caster sugar
Zest and juice of ½ orange

Butter a 23cm springform tin, line the base with baking parchment and butter the parchment.

To make the base, blitz the biscuits with the sugar and salt in a food processor until fine. Pour the melted butter through the feed tube, pulsing as you go, until it looks like wet sand. Tip into the tin and press in firmly with the bottom of a glass so you get an even layer. Chill the base while you make the filling.

In a mixer, beat the mascarpone until smooth and light. Beat in the ginger, ginger syrup, orange juice and zest. Slowly whisk in the cream until the mixture has just thickened. Spoon into the biscuit-lined tin and spread into an even layer. Chill for four hours or overnight, until firm.

While the cheesecake is chilling, prepare the rhubarb. Heat the oven to 130C/260F/gas mark ½. Lay the rhubarb in an ovenproof dish large enough to hold it in a single layer, scatter on the sugar and orange zest, and add the orange juice. Stir to coat. Roast for 30 minutes until tender, then drain off the juices and cool.

Run a thin knife around the edge of the cheesecake, release the sides of the tin and the base, and transfer the cheesecake to a serving plate. Serve with the cold roasted rhubarb on the top or on the side.


Chicken Pancetta And Courgette Risotto (Bill Granger)

May 23, 2012

Mascarpone Orange Ice Cream (Mary Berry)

May 4, 2012

Tiramisu Macaroons (Marian Keyes)

April 30, 2012