Epic desserts to satisfy a sweet tooth!

Sunshine on a plate!

WE LOVE… MINI PAVLOVA pg42 // VANILLA CHEESECAKE pg45 // CHOCOLATE ROULADE pg46

For the lemon flan, see page 47

Cashew chocolate cheesecake pots

By Niki Behjou (www.nikibakes.uk)

MAKES 3-4

10-15 gluten-free chocolate cookies, bashed up

250g (9oz) cream cheese, at room temperature

1 tbsp vanilla extract

6 tbsp icing sugar

6 tbsp runny cashew butter a handful of cashew nuts a handful of dark chocolate chips a few edible flowers, optional

1 Start off my taking 3-4 deep ramekins/glass jars/cups and splitting the bashed-up cookies between them. Push them down slightly, but not too much as this cheesecake has a textured base.

2 In a small bowl, mix the cream cheese, 2 tbsp cashew butter, the vanilla extract and icing sugar. Taste for desired sweetness, then spoon 2-3 tablespoons of this mixture into the ramekins as the next layer.

3 Finally, spoon over the remaining cashew butter and pop the ramekins in the fridge for at least 2 hours to firm up.

4 Serve with a scattering of chocolate chips, cashew nuts and edible flowers.

Mini pavlova

By Babingtons Blends (www.babingtonsblends)

SERVES 4

75g (2¾oz) egg whites, at room temperature

150g (5½oz) caster sugar

125g (4½oz) fresh cream

100g (3½oz) fresh raspberries or other desired fruit icing sugar, to sprinkle

1 Preheat the oven to 100°C/Gas Mark ¼ and line a baking tray with baking paper.

2 Pour the egg whites in a bowl and whisk, then slowly add 10g (¼oz) of sugar and keep mixing for about 1 minute. Keep mixing while slowly pouring the rest of the sugar into the mixture.

3 Fill a piping bag with the mixture and pipe small single portions on the baking tray. Sprinkle the icing sugar over the top and bake for about 2 hours.

4 Remove the meringues from the oven and leave to cool, then whip the fresh cream.

5 Fill a piping bag with the cream and, with a circular movement, cover the surface of each meringue. Garnish with fresh fruits such as raspberries, strawberries, kiwi, banana, then serve chilled.

Maple lemon meringue tart

By Maple from Canada (www.maplefromcanada.co.uk)

SERVES 8

For the pastry

150g (5½oz) unsalted butter, cut into small cubes

180g (6¼oz) maple sugar

2 free-range eggs grated zest of ½ alemon

¼ tsp baking powder

375g (13oz) plain flour, plus extra for dusting

For the lemon filling

200ml (7fl oz) lemon juice

150g (5½oz) maple sugar

4 free-range eggs

200g (7oz) unsalted butter

For the meringue

3 free-range egg whites

180g (6oz) maple sugar

1 For the pastry, in a food processor, add the butter and maple sugar and pulse together, then add the eggs and mix on a low speed. 2 When the mixture is smooth, add the flour, baking powder and lemon zest and bring together into a dough. Wrap the dough in clingfilm and refrigerate for 2 hours.