Meringue nests with raspberry cream

Ingredients

100 ml cream

40 g fresh or frozen raspberry

4 ready-made meringue nests

Extra raspberries to garnish

1. Pour the cream into a bowl and, using electric beaters, whip until soft peaks form.
2. Put the raspberries I a food processor or blender and process until pureed.
3. Gently fold the raspberry puree into the whipped cream until just combined.
4. Place the meringue nests on individual serving plates and top each with one quarter of the raspberry cream.  Garnish with the extra raspberries.  Dust lightly with icing sugar, if desired, and serve immediately.

Chocolate swiss roll

Ingredients

3 eggs

125 g caster sugar

60 g self raising flour

30 g cocoa powder

30 g dark chocolate, grated

1 tbsp caster sugar (extra)

160 ml cream

80 g chocolate hazelnut spread

150 g frozen raspberries, defrosted

30 g flaked-chocolate confectionery bar, crumbled icing sugar, to dust

1. Preheat the oven to moderate 180C.  Grease a 30x25x2cm swiss roll tin.  Line the base and the two long sides with baking paper and grease the paper.
2. Using electric beaters, beat the eggs in a bowl for 4 minutes or until thick ad place.  Gradually add the sugar, beating until the mixture is pale, yellow and glossy.
3. Using a metal spoon, quickly and lightly fold in the sifted flour and cocoa, then the grated chocolate and 1 tbsp hot water.  Spread the mixture evenly into the tin and smooth the surface.
4. Bake for 12 minutes, or until cooked through.  Place a sheet of baking paper on a dry tea towel and sprinkle with the extra sugar.  Turn the cake out onto the paper and leave for 1 minute.  Carefully roll the cake and paper from one long side, and leave for 5 minutes.
5. Meanwhile, to make the filling, whip the cream and chocolate hazelnut spread in a bowl using electric beaters until firm peaks form.  Unroll the cake and discard the paper.  Spread the cake with the chocolate cream, leaving a 1 cm border.  Sprinkle o the berries and chocolate and reroll.  Dust with icing sugar and trim the ends.  Cut into slices.

Layered white chocolate berry crunch

Ingredients

90 g coconut macaroons, crushed

150 g white chocolate chopped into even sized pieces

300 ml cream

250 g fresh or frozen raspberries

50 g silvered almonds, toasted

1. Divide the crushed macaroons among four parfait glasses or 375 ml glass tumblers.
2. Place the chocolate in a heatproof bowl.  Bring saucepan of water to the boil, then removed from the heat.  Sit the bowl over the saucepan, making sure the base of the bowl does not sit in the water.  Stir occasionally until the chocolate has melted.  Cool slightly.
3. Using electric beaters, whip the cream until soft peaks form, then gently fold in the melted chocolate.  Divide half the chocolate-cream mixture among the glasses, top with the raspberries, then cover with the remaining chocolate-cream mixture.  Sprinkle with roasted slivered almonds and serve immediately.

Dessert Mini Mango Cakes

Ingredients:

425 g mango slices

90 g butter

125 g caster sugar

2 eggs, lightly beaten

60 g self raising flour

2 tbsp ground almonds

1 tbsp desiccated coconut

40 ml coconut milk

Lime zest to garnish

2 tbsp lime juice

60 g caster sugar (extra)

1. Preheat the oven to moderately hot 200C.  Grease 4 1 cup muffin holes and line two mango slices.
2. Put the butter and sugar in a bowl and beat until light and creamy.  Gradually add the egg, beating well after each addition.  Fold in the sifted flour, then add the almonds, coconut and coconut milk.  Spoon into the muffin and bake for 20-25 minutes, or until a skewer comes out clean when inserted in the middle.
3. To make the syrup, put the lime juice, extra sugar and 125 ml water in a small saucepan and stir over low heat until the sugar dissolves.  Increase the hear and simmer for 3 minutes, or until thick and syrupy.
4. Run a knife around the edge of the cakes and turn out.  Drizzle with syrup and sprinkle with lime zest.