I like a lemon merangue tart. that is not the right spelling, but it is a delicious dessert, and it can be made in advance. marie.
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03-03-2016 11:59 #21
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03-03-2016 13:41 #22
- 4 large Egg whites
- 600ml cream
- 200g Toblerone plus extra for grating
- Beat egg whites until stiff
- Whip cream in sep bowl
- Melt toblerone with a little cream
- fold cream and egg whites together then pour in melted Toblerone until all combined and put into serving glasses!
- Put in fridge to set for at least 3 hours ( overnight is better just cover with cling wrap)
03-03-2016 17:42 #23Senior Member
- Join Date
- Sep 2009
Super easy - chocolate ripple cake. Layer chocolate ripple biscuits with whipped cream, cover with whipped cream, fridge overnight.
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03-03-2016 17:45 #24
What's your favourite dessert..
Thanks ladies! Some recipes I've definitely put on my bucket list. Tonight I've gone with a butterscotch self saucing pudding.. 😋
03-03-2016 17:56 #25
1 packet of Marie biscuits or I prefer butternut snaps, blitzed into crumbs
Melted butter enough to mix with the crumbs to hold together in the base - 60-100g. I know this is a weird range but butternut snaps use less butter than Marie or arrowroot.
300g Philly cream cheese softened
1 tin sweetened condensed milk
250ml double cream
Juice of 4 lemons
1 teasp vanilla bean extract
Combine biscuit crumb and melted butter and push down into a cheesecake tin. Refrigerate for at least an hour
Beat softened Philly until it's smooth
Add condensed milk a little at a time to prevent lumps
Add double cream and beat gently until combined
Slowly add lemon juice (may need to stop every now and then to scrape down sides.
Mix until mixture starts to thicken (lemon juice acts as a thickener)
Pour over prepared base and refrigerate for at least 2 hours
* use less lemon juice if you don't like strong lemon flavour
* service with raspberries or blueberries or just some cream.
* if you like a stronger lemon flavour, add the zest of 1-2 lemons to the mixture with the lemon juice.
I love this one.
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