Epic desserts to satisfy a sweet tooth!

WE LOVE… TIRAMISU pg51 //MATCHA MERINGUE PIES pg54 // STRAWBERRY MILK JELLY pg57

The perfect comfort food, this recipe uses lots of shortcuts to save on time!

Arctic caramel bread and butter pudding

SERVES 4-6

45g (1½oz) butter 10 slices of raisin bread 3 free-range eggs 300ml (10fl oz) double cream 1 carton of Arctic Iced Caramel Coffee 3 tbsp demerara sugar

1 Butter the raisin bread and cut the slices in half, diagonally. Lay the slices in an ovenproof baking dish so that the corners overlap.

2 Beat the eggs in a bowl or large jug with the cream and Arctic coffee until well combined. Pour all over the bread.

3 Preheat the oven to 180°C/Gas Mark 4. Allow the pudding to soak while the oven heats up.

4 Sprinkle the sugar thickly over the top and bake for 35-40 minutes until the centre of the pudding has a wobble but there’s no runny liquid. Tip Serve with cream, if you like.

Recipe by arcticicedcoffee.co.uk

Strawberry meringue roulade with mascarpone

Light yet decadent!

Recipe by www.berryworld.com

SERVES 8

vegetable oil, for brushing the tin 6 free-range egg whites 300g (10½oz) caster sugar 80g (3oz) flaked almonds 400g (14oz) mascarpone 1 tbsp heaped icing sugar 300g (10½oz) BerryWorld strawberries

1 Preheat the oven to 200°C/Gas Mark 6 and place the oven rack quite near the top. Line a standard Swiss roll baking tin, or a shallow baking tray with baking parchment and brush with oil.

2 In a big, clean bowl, whisk the egg whites until they are quite stiff. Add the caster sugar slowly and continue whisking until the meringue mixture is stiff and shiny, forming peaks.

3 Spread the meringue mixture in the Swiss roll tin and sprinkle the flaked almonds evenly on top. Bake in the oven for 8 minutes, then lower the oven temperature to 160°C/Gas Mark 2½ and bake until golden brown, approximately another 8 minutes.

4 Once cooked, remove the meringue from the oven and turn it almond-side down on a large, clean sheet of baking parchment. Peel off the paper from the base and leave to cool completely.

5 Whisk the mascarpone cheese and the icing sugar until stiff. Spread the mascarpone cream and three-quarters of the strawberries, sliced into halves lengthways, evenly over the cold meringue. Use the sides of the parchment to roll the roulade onto a platter. Keep the meringue roulade in the fridge ready to serve. Decorate with the remaining strawberries and serve.

Tip To freeze the roulade, simply put the finished but undecorated roulade on a large sheet of greaseproof paper. Wrap the roulade up like a present, completely covering it, then slide onto a tray. Freeze for up to 1 month. To serve, thaw completely at room temperature.

Rum baba

SERVES 6

For the dough

140g (5oz) Italian ’00' pasta flour 7g (¼oz) fresh yeast or 1 tsp fast action dried (active dry) yeast a pinch of salt 1 tsp honey 45g (1½oz) butter, softened 3 free-range eggs

For the syrup

1 unwaxed orange 1 vanilla pod 250g (9oz) caster sugar 1 cinnamon stick 1 star anise 1 tbsp rum

1 Make the dough: In a large bowl, combine the flour, yeast, salt, honey, butter and 2 of the eggs using an electric mixer. Knead the mixture by hand until you have a smooth paste; it shouldn’t stick to the sides of the bowl. Add the remaining egg and mix again. The dough should be soft, but should still hold together.

2 Lightly butter the sides of an 8-hole silicone baba mould. Place the prepared mould on a baking sheet. Divide the dough equally among the holes of the mould, filling each no more than twothirds full. Leave to rest in a warm, humid place for at least 2 hours, until the dough has risen to the top.