Gin Cookie Cupcakes?

My simple, easy and totally delicious Gin Cookie Cupcakes are such a treat you might not want to share them with anyone.

Gin Cookie Cupcakes are light, crumbly yet moist cookie cases filled with delicious sweet & sour cherries and white chocolate. You can eat them cold or hot, almost naked with just a sprinkle of icing sugar. Or you can go full on and top it off with a swirl of white chocolate and violet ganache decorated in edible flowers.

A little secret…

I’m going to tell you a little secret about me. In my previous life I’m a trained mixologist. At Christmas I put this talent to good use and one of my favourite cocktails is an Aviation.

For those of you who have never head of Aviation cocktail let me explain and you can see how this beauty of a drink inspired me.

The Aviation cocktail is a classic made with gin, maraschino liqueur, crème de violette, and lemon juice. All sounded like an a perfect match made in heaven. To make it more decadent I am adding white chocolate.

 

Gin Cookie Cupcakes are very easy and reasonably quick. Best way is to watch my Deadpool Christmas Special and you will see for yourself how simple Gin Cookie Cupcakes are.I am sure as soon you try it once you will love it for life!

What Gin Cookie Cupcakes taste like?

Delicate bitterness of gin, sweetness of the cherries and white chocolate and subtle freshness of lemon zest. Already a winner! Now to put it into the practice!

Today in my recipe I will be adding my favourite Aviation Gin (pun not intended it really is my favourite). However if you are feeling generous and decide to share these definitely adult only treat with the kids you can leave the gin out and add a splash of vanilla!

 

Method.

Turn on the oven to …. and set aside clean and dry cupcake tin

Put in your mixer bowl

  • 200g sugar
  • 225g butter, soft, room temperature

Cream the above together in the mixer until light and fluffy.

Add

  • 2 eggs

and continue until mixed well.

In the meantime prepare

  • 120g grounded almonds
  • 320g plain flour
  • Couple of shots of your favorite gin
  • 3/4 tsp lemon zest

Add it all to the mixing bowl and incorporate well. Tip it onto a baking paper and roll a long about 2″ thick sausage. Put the Gin Cookie Cupcakes dough in the fridge. Rest it for a while (you can leave it for an hour or two or even overnight) until nice and firm and easier to cut.

The white chocolate and cherry filling.

When dough is resting prepare:

  • white chocolate buttons and
  • a can of sour cherries in compote

To make perfect caramelised cherries for the filling is easy. Put the cherries in to a pan and bring them to boil. Cook it slowly on low heat until the compote is reduced and the cherries are sticky and shiny.

You can watch my recipe movie ‘Baking with Aggy’ – ‘Deadpool Christmas Special’ for the step by step instructions.

Preheat your oven to 175C fan.

When you dough is set slice it to 12 discs of 3/4″ (just under 2cm) thick and 12 1/2” (around 1cm) discs and fill all the 12 cupcake wells in your cupcake pan with the thicker pieces. You don’t need to grease it or use any cases as the dough is already full of butter and will pop out easily.

Press is gently making sure the dough is well distributed and make small indentations for the filling.

Put some cherries in each one and top it with some chocolate buttons. Then take the thinner slices and press firmly around to seal the Gin cookie Cupcakes so the filling doesn’t run out.

If the dough is still cool to touch you can bake it straight away otherwise put in the fridge for 10-15 min.

When ready put it in the oven and bake Gin Cookie Cupcakes for 15-17 minutes or until golden.

If you can’t wait to try (I can imagine how your kitchen smells like now) just sprinkle with icing sugar but if you want to save them for later top it off with some white chocolate ganache!

Voila!

Bon Appetite!

 

I know you will enjoy Gin Cookie Cupcakes as much as I do!

Happy baking and until next time!!

Love,

Aggy xxx

Yesterday we had our friend Nick over for lunch. As it was a last minute kind of thing, I quickly made some Cheese onion chutney soda bread to have with our lunch!

Cheese onion chutney soda bread

Cheese onion chutney soda bread

I haven’t made my Cheese onion chutney soda bread recipe for a little while. Mainly because I ran out of my organic home made onion chutney (its been so long, we nearly forgot how to make it!) , and secondly, I had almost forgotten how delicious it is. This time, I had to resort to a shop bought jar which comes in at a close second to my home made version – organic red onion chutney. We actually liked it so much, I have made another one today!

When I was little, I used to go through colds and flu more frequently than other kids. I always preferred home remedies, and often I was served onion syrup. One day, having bad cough as an adult and not able to shift it, I decided to try onion treatment from my childhood.

How Cheese onion chutney soda bread was made.

I had a lot of sugary onion left after a recipe I was using one day. As I don’t like wasting food, I thought I’d try making onion chutney. If it went wrong, it wouldn’t be a massive waste, as I had already extracted and used the syrup.

Playing around with the remaining onion, adding various seasoning and vinegar, I came up with a pretty tasty onion chutney (recipe to follow). I wasn’t sure why I hadn’t ever tried onion chutney in my baking – it was so tasty! At the time, we were making a lot of courgette soda bread. It is my favourite savoury bake, especially when these amazing vegetables are in season.

Soda bread, what is that?

I remember the day I tasted soda bread for the first time…

Years ago, when I first arrived in England, I was working in a pub, owned by an Irish chef, as a barmaid. New to the pub (and the country), the chef fed me all sorts of new stuff every day. One reason was to become familiar with the menu, and in case any of the customers asked. Another reason was to prove to me how good his cooking was! I was allowed to pick anything from the menu, and that day I had spotted a new dish, accompanied by soda bread! Being very curious what this type of bread was, I decided to try it immediately.

To my pleasant surprise, I fell in love with this new thing straight away and have never looked back. Now I make all sorts of flavours pretty often, besides it is a great side dish for any meal.

Cheese onion chutney soda bread is so simple to make that quite often Zara can make it herself. She still requires a bit of supervision when she is preparing the ingredients. However, even the least experienced baker will be able to make this, if you follow the instructions carefully. It literally takes five minutes to weigh, mix and put it in the oven.

Absolutely divine.

Cheese onion chutney soda bread tastes divine. If you never had this type of bread the texture will be hard to describe. So, I would wholeheartedly recommend you to make it and try it for yourself. Cheese onion chutney soda bread is a little sweet and savoury at the same time. Is moist inside and crunchy outside, and my favourite way to eat it is just plain covered in salty butter. Oh my I love my butter! Still solid, straight from the fridge so you can slice it like a cheese whilst the Cheese onion chutney soda bread is still hot!

Method.

Turn on the oven to 200C, 180C fan.

You can prepare the whole Cheese onion chutney soda bread recipe in one bowl –  minimising the cleaning afterwards!

Prepare in a bowl:

  • 400g sieved self rising flour
  • 50 – 80g of chunky oats
  • 2 tsp. of bicarbonate soda
  • 3 – 4 tbsp of red onion chutney
  • 150g of grated cheddar or gruyere (or any other strong, hard cheese)
  • 4 rounded tsp of dry dill

Mix well with a wooden spoon (or with your hands). Personally, I prefer to use a spoon when I am making it myself, it’s quicker and less messy. However, when Zara is helping, she likes to use her hands.

Cheese onion chutney soda bread

Add:

  • 200g kefir or buttermilk
  • 100g natural Greek yoghurt

Stir well but not too long. Only a few minutes maximum, or will become stodgy!

To bake Cheese onion chutney soda bread, I use my pizza stone. Firstly covered in baking parchment to avoid the dough from sticking.

Make a ball out of the dough, place on the stone (if you haven’t got stone, an ordinary baking tin will work too) and cut a deep cross on the top. Open it gently and allow to spread so it can rise evenly.

Cheese onion chutney soda bread

Bake for around 40 minutes on the parchment, and for further 20 minutes without to crisp up the bottom of your Cheese onion chutney soda bread.

Remove from the oven and leave on a cooling rack.

Voilà!

Bon appétit. I hope you will enjoy it as much as I do!

Aggy x

 

Strap yourself in, today we have an interesting one, Chimney cakes.

Chimney cakes

Chimney cakes are like a perfect marriage between churros and a warm fluffy doughnut. Ideally with a little scatter of cinnamon sugar. Filled or empty, with or without nuts and sprinkles, literally you can eat it how you please.

 

We tried making the Chimney cakes for the first time ever a couple of days ago. We really liked the outcome and the idea so decided to share the recipe with you.

How did we come up with Chimney cakes you might ask?

Recently we went for a road trip around Europe. We were lucky to visit some beautiful and interesting places and a few with a nostalgic warmth.

One of the places we visited was Wrocław* in Poland (*read Vrotswav).

When I was younger  I spent several years living and studying there. And as I haven’t been back there for a 10 or so years I decided to stop for a few days.

While walking and admiring old haunts our attention straight away was caught by every single cake shop. In some of them we even had double helpings or bought something to take away to munch later. This time while walking through Old Town and Market Square we could smell an interesting sweet mixture and got intrigued.

A little hidden away shop front with a massive queue outside so decided to have a nose around. This later happen to be a Chimney cakes shop which was one of our favourite treats on this trip. There were so tasty we needed to recreate them as soon as possible. There was no way we could wait any longer to have another bite.

 

Originated from Transylvania.

Chimney cakes originally came from Hungarian-speaking part of Transylvania, Romania. They are also known within the culinary heritages of other European countries like Hungary, the Czech Republic and Austria.

Chimney cakes are made from rolled sweet yeast dough. The dough traditionally is wrapped around a special wooden rolling pins and baked constantly turn over a grill. Chimney cakes are then topped with sugar and all sorts of things.Chimney cakes

The name comes from the effect that Chimney cakes create when taken off the baking pins after baking. When they are very hot they steam from the middle, soft part of the bake that looks like a smoking chimney.

But don’t worry I have managed to adapt it for everyone to try it at home without a fancy ovens and wooden pins.

Why should you make it?

I shouldn’t really have to convince you to make Chimney cakes as they are simply amazing. Maybe a little bit time consuming as all yeast dough bakes but otherwise I would eat it warm every day.

Chimney cakes taste divine. Soft, fluffy and not too sweet. You can eat the Chimney cakes creamed inside with almost anything you can come up with. From some soft fudge, chocolate or caramel, jam or marmalade, fresh cream or even topped with ice cream. Often paired with crushed peanuts, pistachios or almonds.

Method.

This recipe will make approximately 12 chimneys.

To make Chimney cakes you will need:

  • 520g plain flour
  • 25g fresh yeast*
  • 90g icing or confectionery sugar
  • 200ml warm milk

If you are using fresh yeast make a starter as directed here fresh yeast starter.

*If you are using dry yeast you can convert it here.

For the next step I use my mixer with paddle attachment. You can also work it by hand but the dough will be slightly wet and quite sticky so I prefer to avoid all the mess.

When your starter is ready place it with the remaining ingredients in a mixer bowl.

Add:

  • 2 large organic eggs
  • 1tsp vanilla
  • pinch of salt
  • 80g melted but cooled unsalted butter

Mix it on a medium to high speed for a few minutes until it becomes stretchy and smooth. Move the dough to a lightly greased bowl and cover with a cloth.  Let it rest for one to two hours until at least double in size.

Homemade Chimney cakes baking pins.

In the meantime prepare some Chimney cakes pins. As mentioned earlier Chimney cakes are originally baked on wooden rolling pins that are spinning over a grill or fire. We haven’t got the luxury of the special equipment so I came up with those simple cheat baking pins.

You will be able to use them over and over again if you are careful enough. Don’t worry to much if they get damaged as they are cheap and quick enough to make some fresh each time.

What you will need:

  • baking paper
  • tin foil
  • a few empty kitchen paper towels rolls, ideally 6 – 12 tubes

Roll each tube in tin foil and push the ends inside the tube. Follow this step for each tube and then follow the same with baking paper.

Turn on the oven to 200C, 180C fan.

Shaping the dough.

Take the dough for Chimney cakes out and slightly work it again. It will be quite sticky but you can use some plain flower to sprinkle for easie rolling.

Roll the dough quite thin, approximately 1/4″(1cm) and neat rectangular shape around 15″(45cm) long by 12″ (30cm) wide. The tidier the rolling, the easier the next step will be.

Cut it with a pizza cutter to straight, 1″ (2.5cm) wide strips. You should end up with 12 strips. Roll each strip on the mock up baking pins and tuck the ends under the dough.

When you wrap it around the tubes it might have some gaps but that’s ok. Roll it a few times like you would roll a rolling pin. TOP TIP. I push my tubes onto a rolling pin for easier rolling. Make sure there are no gaps in the dough after rolling. Then press and roll it in the cinnamon sugar mixture.

Put it in the oven standing up. I remove all the oven shelves and use my lid rack to keep the tubes in place. Bake for around 12 – 15 minutes or until golden brown but do not overbake. They need to be on a lighter spectrum from the inside.

Standing my Chimney cakes was easier and quicker to turn them around so they bake evenly. If you haven’t got anything to hold them securely you can also use a narrow baking tin ad hang them on long skewers.

 

Perfect pizza base recipe  

Perfect pizza base recipe

Since I was little, myself and my brother were always in the kitchen. Eating and baking simple cakes or trying to master our ever changing pizza base recipe.

A long, long time ago, when there was no internet… oh my I sound old… we had to be very creative and try to guess our own Perfect pizza base recipe.

We had pizza at least once a week. Thin base pizza, crispy base pizza, stuffed crust pizza, thick base pizza… You get the idea.

 

To the last crumb

We always liked what we created and in most cases pizza was gone before it managed to cool down.

The other day I was on the hunt searching for a Perfect pizza base recipe again. This time, being  a busy mum and running my own business I needed something as little time consuming as possible. It happen that we were talking pizza with my brother and he gave me this Perfect pizza base recipe!

I am not entirely sure where he got it from but he reassured me I wont be disappointed! This Perfect pizza base recipe is absolutely amazing. Not only you make it in the morning or a day before but also can freeze some for later. It definitely is the Perfect pizza base recipe as you can adapt it if you prefer thick or thin and crispy.

Perfect pizza base recipe is very easy and takes less time when you use a standing mixer.

I use fresh yeast but luckily it’s become more popular and easy to buy these days.

If you sprinkle some semolina when rolling, Perfect pizza base recipe will get a perfect texture to it. {No soggy bottoms here.}

 

Perfect pizza base recipe

 

You can top it with absolutely anything you like. Be creative with your choices or use the traditional margherita combination.

 

Method:

For the Perfect pizza base recipe you will need:

  • 800g plain flour
  • 450 – 480ml room temperature water (some brands of flours will require more liquid)
  • 1/2 tsp rock salt
  • 1.5g fresh yeast
  • 30ml olive oil

Top tip. I always use my scales to measure the liquids like water, milk or olive oil to be more precise.

Put everything in a mixer and work it on medium speed until well combined. It will become quite still. Mix on faster speed with a hook or paddle till stops sticking to the sides and will be easy to handle. About 10 – 15 minutes depending on the power of your mixer.

If you want thin and crispy divide the Perfect pizza base recipe to four balls. Place in the fridge covered in cling film for at least 8 hours.

 
Perfect pizza base recipe
Perfect pizza base recipe
Perfect pizza base recipe

Sometimes when I am busy and super organised I will make this a night or two before but only save two balls which feeds the three of us. I put the other two parts in the freezer for another time. When you ready just place in the fridge for a couple of hours before you will want to use it.

When you ready warm up the oven to 185C/175C fan.

Roll each ball to 12″ circle on a surface sprinkled with

  • couple of handfuls of semolina

 

I bake mine on a pizza stone. It’s a great invention and keeps the Perfect pizza base recipe hot during the dinner!

When rolled and ready top it with some tomato or BBQ sauce, cheese etc.

 

Perfect pizza base recipe

Perfect pizza base recipe    Perfect pizza base recipe

 

Bake for around 20 minutes until the crust is golden brown. If you unsure you can lift up slightly one of the sides with a long knife to check underneath.

 

I hope you will enjoy it as much as we do!

 

Until next time.

Keep on baking,

Aggy x

Today we have a special bake Babcias strawberry crumble cake*.

What an amazing hot summer we are having in the UK right now!! First time in years I am actually able to slow down for a little while and admire the surroundings. I have finally managed to expand my beautiful organic allotment and we have picked our first large crop from the strawberry patch. As soon I have picked the first strawberry I knew what I am going to make. My thoughts took me to my late grandma and her amazing Babcias strawberry crumble cake!

Babcias strawberry crumble cake 

My grandma, in polish babcia* who of course had a massive influence on my food journey was an amazing cook. She was always cooking or baking and was always offering food to anyone who walked through the door. Her and granddad (dziadek*) had a massive fruit and vegetable garden where they were growing many organic fruits. She was the master queen of yeast dough and in the summer her signature bake was this simple berry cake. Preferably topped with strawberries or raspberries and it had to be sprinkled with some delicious crumble.

 

 

This tasty and delicious Babcias strawberry crumble cake is a must in the current weather. You can have it as light breakfast with a glass of milk or a quick bite with afternoon ice tea.  It’s great for a picnic or lunch out as it keeps really well and could be a healthier alternative to a doughnut.

Don’t worry there is no kneading or hard work involved as you normally would expect when working with yeast. The hardest part is watching and waiting for the dough to grow but believe me it’s so worth it!

Babcias strawberry crumble cake can be eaten hot, almost straight from the oven or even cold the next day… but it never lasts that long.

Babcias strawberry crumble cake is flavoursome, light and fluffy almost like the Italian Panettone cake. With fresh, juicy sweet and sour burst of strawberries nicely ‘melting’ in the dough. Coated in sweet, golden, buttery crumble!

 

Method:

The dough part for Babcias strawberry crumble cake.

In a medium bowl prepare the starter.

  • 50g fresh yeast
  • 2 tbsp. granulated sugar

Using back of a spoon crush and blend together. Add

  • 1 tsp plain flour
  • 2 tbsp. warm milk

Mix well together and leave it aside in a warm place covered with a cloth until double in size.

In the meantime prepare:

  • 100g unsalted butter, melted and cooled but still liquidised (if the butter is too hot it will kill the yeast)
  • 1 tbsp. organic olive oil (I have used avocado oil)
  • 250ml warm milk + 50g glucose
  • 1 whole organic egg + 2 egg yolks beaten with 150g sugar

Add all of the above including the starter into

  • 500g sieved plain flour

You can mix with a large wooden spoon until well combined, approximately 10 – 15 minutes. Alternatively  to save time and energy I am using my free standing mixer with beater end. Leave in warm place covered with a cloth till at last double in size. Approximately 45 minutes to an hour. I don’t usually rush this step so sometimes let it stand even slightly longer when I go out or carry with other jobs.

When the Babcias strawberry crumble cake mixture is growing I prepare the strawberries. You will need

  • 800 – 1000 g of strawberries (or if you prefer other red berries)

Wash them, clean and dry thoroughly. If they are a little bit on the sharp side, mix it with a few table spoon of sugar and leave on a sieve to let the juice out.

Crumble part for Babcias strawberry crumble cake.

  • 160g sieved plain flour
  • 110g cold (from the fridge) and chopped unsalted butter
  • 100g sugar

Chop all the ingredients together to crumble like mix and place it in the fridge.

Assembling Babcias strawberry crumble cake.

You will need 10 or 12″ square tin or a equivalent lined with baking paper. After an hour or so of resting the yeast dough mix it briefly again and spread it in a tin. Evenly cover with fruit and levse for another 15 – 30 minutes to rest.

Warm up over to 190C. Sprinkle crumble all over the Babcias strawberry crumble cake and place it in the over for around 45 minutes. Bake to golden on top or check it with a skewer.

Remove from the oven and slice it straight away or leave it to cool.

 

I hope you will enjoy it as much as we do and will bake it over and over again.

 

*Ps. A quick Polish lesson,

Pronunciation: babcia = babcha, dziadek = jadek

 

 

Very berry cookie dough cake

Very berry cookie dough cake

Last summer we spend an amazing few weeks in Poland. The weather was outstanding, almost every day over 30C and the gorgeous weather meant there was plenty of juicy and delicious fruits to be picked.

Originally Very berry cookie dough cake was my mums recipe that she made over and over again for us when we visited. She made it with apples and cherries but we adapted it slightly and came up with this Very berry cookie dough cake version.

Very berry cookie dough cake

The Very berry cookie dough cake is a fresh, quick and easy reminder of those long hot summery days. It taste perfect when eaten warm with ice cream or cold even on its own!

The base.

For the Very berry cookie dough cake base you will need:

  • 400g plain flour
  • 4 organic egg yolks
  • 200g sugar
  • 250g cold, unsalted butter
  • dash of vanilla
  • 2 tsp baking powder

Sieve the flour. Chop the butter in to small cubes and place all the of the ingredients in a food processor. If you haven’t got a food processor you can ‘rub’ it with your fingers. It suppose to make a loose crumble like texture. Put a side.

Meringue.

In the meantime prepare:

  • 4 egg whites
  • pinch of salt
  • 100g brown sugar

Whisk the egg whites with salt until stiff. Slowly add sugar and set aside.

Fruit mix.

Very berry cookie dough cake

You will need :

  • 1200g – 1500g fresh or frozen mix berries*
  • 4-5 tbls of corn flour depending on type of fruit you use
  • couple of spoons of sugar to your taste*

*I have used frozen mix of summer berries (red currants, black currants, strawberries and raspberries) with some extra frozen strawberries which allowed me to skip the sugar. We prefer our fruit to be slightly sour in taste especially when the cake and meringue are quite sweet. I have also added two crunchy apples, chopped to small pieces for the texture but again you can leave it out.

Mix the fruit with corn flour (and sugar) so it is coated evenly.

Very berry cookie dough cake

Warm the oven to 180C or 160C fan.

TOP TIP. First line a 10″ baking tin with tin foil making sure it overhangs the tin (this is to help to remove the cake later). Then using one, large piece of baking paper place it on top and press it into the corners again making sure it overhangs slightly.

Assembling the layers for Very berry cookie dough cake.

Depending if you are using fresh or frozen fruit please follow step 1 or step 2!

  1. Fresh fruit baking.

Sprinkle evenly 3/4 of the crumble mix in the baking tin. Gently cover with the fruit and then spread the meringue. Crumble the remaining mix on the top.

Bake for 45-50 minutes till golden brown.

  1. Frozen fruit baking.

Sprinkle evenly 3/4 of the crumble mix in the baking tin. Gently cover with the fruit and place it in the oven. Bake it for 25 minutes. Take it out and quickly top it up with the meringue and crumble the remaining mix on the top.

Bake it for 50-60 minutes till golden brown.

Very berry cookie dough cake

 

You can enjoy a slice or two straight from the oven but cool completely before removing from the tin.

I hope you like it as much as we do!!

Aggy, Andy & Zara

xxx

Hello my dears,

and Happy New Year!! I hope you had an amazing Christmas.

 

Cherry, vanilla mousse cheesecake with chocolate and vanilla cookie.

cherry vanilla mousse cheesecake with chocolate and vanilla cookie

 

I have made a new light and delicious recipe, cherry, vanilla mousse cheesecake with chocolate and vanilla cookie.

If you are like us and love food you probably indulged yourself over the Christmas period quite a bit. After all the rich and heavy food, I was craving a simple and light dessert. I love cherries and cookies and always have a spare jar of cherries in the pantry. So I came up with cherry, vanilla mousse cheesecake with chocolate and vanilla cookie bake.

cherry vanilla mousse cheesecake with chocolate and vanilla cookie

cherry vanilla mousse cheesecake with chocolate and vanilla cookie

 

It’s quite easy to make it and you can eat it almost as soon as it is out the oven. First taste is almost like warm marshmallows and if you manage to save any to the next day it will become a light moussy cheesecake texture.

It tastes very delicate and light . A little burst of slightly sour black cherries, followed by subtle vanilla cheese layer with soft and crumbly vanilla and chocolate cookies.

cherry vanilla mousse cheesecake with chocolate and vanilla cookie

cherry vanilla mousse cheesecake with chocolate and vanilla cookie

To make the cookie dough you will need:

  • 450g all plain flour
  • 5 egg yolks
  • 80g icing sugar
  • 250g unsalted butter, chopped
  • 2 tsp baking powder
  • dash of vanilla

—— sieve and put aside —–>

  • 2 slightly hipped tbls of dark cocoa powder

The quickest way is to place all the ingredients in a mixer with plastic dough knife. Otherwise rub flour and butter together. When ready quickly combine all the ingredients together. Do not overmix.

Split into three parts. Put two together in a sealed bag and place in the freezer. To the third part add the cocoa powder and place it in the freezer as well.

In the meantime prepare a 10″ square tin lined with tin foil and baking paper. I like this cheesecake to be quite tall hence I am using the smaller tin. However you also would be fine with a 12″ square or rectangular equivalent.

Cheese filling.

  • 5 egg whites
  • pinch of salt
  • 250g sugar
  • 750g mascarpone
  • 300g natural yoghurt
  • sieved 2 hipped tbls corn flour
  • dash of vanilla

Whip the egg whites with salt until stiff. Keep whipping while adding the sugar slowly. Mix the mascarpone well in a separate bowl and add in to the egg mix in 3 to 4 portions. Fold in the rest of the ingredients carefully not to knock the air out of the filling mix.

You also will need

  • large jar or tin of cherries

or some fresh or frozen if available. I like to add a spoon of corn flour to my cherry compote to make a light cherry sauce that you can use as well.

Putting the layers together.

For the bottom of the tin grate on a cheese grater the two vanilla dough balls and distribute the layer evenly. Gently put the cheese layer next followed by cherries. Top this off with grated chocolate cookie dough.

TOP TIP. Make sure you don’t handle the cookie dough to long otherwise it will start melting and will be difficult to grate.

cherry vanilla mousse cheesecake with chocolate and vanilla cookie

cherry vanilla mousse cheesecake with chocolate and vanilla cookie

Bake it in a preheated oven at 180C (160C fan) for 50-55 min. Cool in slightly open oven.

If you have any left after hot tasting drizzle with dark or white chocolate.

cherry vanilla mousse cheesecake with chocolate and vanilla cookie

cherry vanilla mousse cheesecake with chocolate and vanilla cookie

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