Category / Desserts


Apricot Frangipane Cake

It is a Belgian summer. Tender, tempered and capricious. One day bursting with sunshine, brightness and delight with temperatures warming the land in their near 30C. The next day, cooly sofisticated greyness showers the smiling plants with temperatures declining to no more then 16C. Yet, we love it all and we learn how to arrange our outdoor agendas in accordance with the weather.

There may be no golden sunshine in our Belgian sky today, yet we still choose to celebrate the summer with this beautifully golden Apricot Frangipane cake. Such a family favourite treat and so simple and easy to make. Delicious crust pastry soften with aromatic home made apricot jam and light and nutty almond sponge, finished with a bite of perfect, sugar powdered almond flake topping.

Golden brown oven delight – who needs another sunshine?


For the crust pastry
  • 250g flour
  • 75g butter
  • 90g sugar
  • 1 Vanilla essence sugar package (Dr. Oetker)
  • 1 egg
  • 1 pinch of salt
For the frangipane filling
  • 200g butter
  • 125g sugar
  • 2 eggs
  • 130g almond powder
  • 180g flour
  • 125ml milk
  • 50g almond flakes
  • 125g powder sugar
  •  3-4 tbsp Apricot jam



1. Make the crust pastry: Add the soft butter, sugar, salt and vanilla together and whisk with a mixer until the texture becomes soft, pale and fluffy. Add the egg and continue mixing for a few additional minutes. Add the flour and mix until all comes together in a ball. Knead the dough on a lightly floured surface until the mixture comes together. Wrap the crust pastry mixture in a cling film and leave in the fridge for one hour to become firm.

2. Prepare the cake form by laying a cylinder shaped baking paper at the base of the form. Take the crust pastry out of the fridge and on a lightly floured surface roll the pastry into a thin disk. Cut a round disk just broad enough to cover the base of the cake form. Place the crust pastry into the form by pressing gently to the bottom and the sides of the form. Cut off the excess pastry out of the edge of the form. Place the form with the crust pastry into the fridge to chill.

3. Pre-heat the oven to 160C. Place a round backing paper on top of the pastry and fill it in with baking pearls. Place the cake form in the oven and let it bake for 30 minutes.

4. Take the baking form out of the oven, remove the baking pearls and let it cool slightly.

5. Make the frangipane filling: In a large bowl whisk together with an electric mixer the softened butter and the crystal sugar. Continuing to mix, add the eggs and then the almond power and then gradually add the milk and the flour.

6. Cover the base of the crust pastry with a few handfuls of apricot jam forming a thick layer. Spoon on top of it the frangipane filling, and smooth the surface so the jam remains underneath but the top is covered evenly with filling. Scatter generously on top almond flakes.

7. Bake the cake: Place the cake in the oven and let it bake for an additional 30 minutes on 160C.

8. Once baked, take the cake out of the oven and let it cool completely before removing from the form.

9. Before serving, dust the cake with powder sugar.



Panettone Bread & Butter Pudding

The festive holidays may be over, but delicious reminders of exquisite meals could still be found in the kitchen. We have tasted this delicious Panettone, heavy crusted with almond paste and filled with candied orange peels. We have tried it at breakfast, we have sampled it with the afternoon tea, yet a large portion of it still remains. Now is time to transform this beauty into something even more heavenly divine like a Panettone Bread and Butter pudding.

While layering the buttered slices I am generously drizzling over table spoons of aromatic sweet and pitter orange peel flavoured French liqueur. As a result the Bread and Butter pudding turns out decadent and rich, beautiful enhanced with delicious aromas. What a delightful end to a wonderful holiday season.



  • 750g stale panettone
  • 75g unsalted butter, softened, plus extra for greasing
  • 4-5 tbsp Cointreau liqueur
  • 4 large eggs
  • 25g caster sugar
  • 450ml full-fat milk
  • 300ml double cream
  • 1 tsp vanilla extract



1. Slice the panettone into wedges and lightly butter one side of each.

2. Place in a two-litre greased ovenproof dish, butter side up, in a single overlapping layer. Drizzle with the orange-flavoured liqueur.

3. Mix the eggs and sugar in a bowl, whisk in the milk, cream and vanilla, pour over the panettone and leave to stand for 30 minutes.

4. Meanwhile heat the oven to 170C. Place the dish in a roasting tin. Pour enough just-boiled water into the tin to come halfway up the sides of the dish. Bake for 35-40 minutes, then rest for 10.

5. Serve warm, optionally with whipped cream.



Coconut Mascarpone Creme Macarons

It is Easter Sunday and I am preparing dessert. It will be a simple but delicious one this year – French Macarons with Mascarpone Coconut Creme, served with fresh forest fruits. Our festive menu is so rich already, white asparagus soup with cream and speck, followed by Celtic lamb baked in rosemary and garlic and glazed with honey, served with Bearnaise sauce and croquettes, that I need something light and simple as a glorious end to our family Easter lunch.

I am preparing the Macarons the day before. They turn out easer to be made than expected, with a perfect foot and high risen rounded dome. To reflect the season, I am colouring them turquoise blue and flavouring them with vanilla while the filling is prepared from Mascarpone and coconut shreds – heavenly combination.



For the macarons
  • 115g almond flour
  • 200g powder sugar
  • 90g egg whites at a room temperature
  • Pinch of salt
  • 40g granulated sugar
  • Vanilla essence
  • Food coloring optional
For the filling
  • 150g Mascarpone
  • 50g powder sugar
  • 100 shredded coconut



1. In two separate dishes sift the powder sugar and the almond flour 2 times, measuring the final ingredients on a digital scale to the exact proportions of the recipe.

2. Whisk the egg whites, the vanilla extract and a pitch of salt with a mixer on medium speed until foamy. Add the sugar one spoon at a time, and whisk until soft peaks form. Increase speed to high, and whisk until medium stiff peaks form. Don’t whisk until stiff peaks otherwise the macarons will become dry and crumbly.

3. Sift the powder sugar and almond flour mixture over whites, and fold until mixture is smooth and shiny (mixing maximum 30-40 times) .

4. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes.

5. Pre-heat the oven to 180 degrees. When putting the macarons in the oven reduce temperature to 150 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 15 minutes. After each batch, increase oven temperature to 180 degrees, heat for 5 minutes, then reduce to 150 degrees.

6. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)

7. Prepare the filling my mixing  the Mascarpone and powder sugar. When smooth and combined add the shredded coconut. Fill the mixture in a piping bag and place an equal amount on one shell, toping it with other and pressing lightly to glue together.

8. Store in the fridge in an airtight container for a couple of days.



Lady’s Caprice

Lady’s caprice…

Doesn’t even the title of this exquisite dessert sound enticing? I can even assure you that the taste is equaly divine.

I grew up at home with my mother preparing this special treat for us from time to time and my father teasing that he is having a lady’s caprice quite often and he wouldn’t mind to taste a gentleman’s caprice for ones, leaving my mother radiant and smiling.

I do not recall for any caprice ever dominating our household, apart from this delicious heavenly dessert.

Light and fragrant, every bite begins with the taste of roasted walnuts and the crunch of sweet meringue, evolving into mellow softness, contrasted by the zesty sharpness of the strawberry jam and the pleasant gooey texture of the cake.

As innocently delightful and adorable as lady’s caprice, indeed.



  • 4 eggs, yolks and whites separated
  • 250g sugar
  • 125g butter, melted
  • 250g yogurt
  • 400g plain flour
  • 1 tsp of baking powder
  • 150g walnuts, chopped
  • 250g strawberry jam



1. Preheat the oven to 180C.

2. Mix together the egg yolks, half of the sugar, the melted butter until fluffy and light, then gradually add one at a time the yogurt and then the plain flower mixed with the baking powder.

3. Spread the mixture evenly on a 28×24сm baking form laid with baking parchment. Place in the oven and bake for 25 minutes until the cake is golden brown.

4. In the meantime, prepare the meringue by beating the egg whites and the remaining sugar until hard peaks are formed.

5. Spread evenly the strawberry jam over the baked cake. Top with the whipped meringue spreading evenly and scattering on top the chopped walnuts. Place the cake back in the oven and bake for additional 5 to 10 minutes or until the edges of the meringue have become golden brown.

6. Take out of the oven and let it cool completely. Cut the cake in squares and serve.



Carrot Cake

Saturday home, my favourite time for cooking.

Today our culinary agenda is pretty full. I am making carrot cake with creme cheese frosting and home made pasta.

We have finally bought a pasta machine, and I cannot wait to start the pasta rolling, preparing bolognese ravioli for our dinner and tagliatelle to serve later on during the week. There is a little voice whispering in my head that I am probably attempting too much, but in my eagerness and excitement to roll on my sleeves, I am hardly inclined to listen.

I start with carrot cake first, and in no time the kitchen is full with delicious aromas. There is something so enticing and irresistible in the mixed spice flavours of cinnamon, nutmeg and star anise, suddenly transforming the feeling of this ordinary Saturday into a special festive holiday. The carrot cakes bake beautifully and even, and once out of the oven, the whole family starts to visit the kitchen invited by the delicious smell. Ones cooled, I am assembling them together with the creme cheese topping and leaving them in the fridge to rest.

With a family of three, all exited to be part of the first home made pasta machine rolling adventure and impatient to offer a helping hand, I am no longer in control of the process. Who is rolling the pasta, who is making the bolognese filling, who is cutting the ravioli and who is hanging the tagliatelle to dry, I really do not know. All that I see is a kitchen full of happiness and laughter, and a flour scattered unpardonably absolutely everywhere.

Hours later, when the bellies are full and the kitchen is clean, we sit for a quiet moment talking about everything and nothing, serving a delicious slice of flavour rich and moist carrot cake. What a difference the creme cheese really makes, softening and counter balancing the extravagant and delightful sharpness of the all mix spices, blending all the pleasant flavours of the carrot cake into one.

What a deliciously beautiful end to an excitingly/exhaustingly joyful family day.



  • 250 ml sunflower oil
  • 4 large eggs
  • 300 g light muscovado sugar
  • 200 g carrots, coarsly grated
  • 300 g self-raising flour
  • 1 tsp mixed spice (ground cinnamon, ground nutmeg, ground star anise, ground coriander)
  • 1 tsp ground ginger
  • 75 g walnuts, chopped, plus extra for decorating
  • a handful of dried cranberries
For the icing:
  • 100 g butter, at room temperature
  • 50g icing sugar
  • 400 g full-fat cream cheese
  • a few drops of vanilla extract



1. Preheat the oven to 180C. Grease two deep 20cm round sandwich tins and line the bases of the cake tins with baking parchment.

2. Put the oil, eggs, and sugar into a large mixing bowl. Whisk until the mixture is well combined, lighter, and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, mixed spice, ginger, and chopped walnuts until evenly blended.

3. Spoon the mixture evenly between the tins. Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool.

4. For the icing: Put the butter, icing sugar, cream cheese and vanilla extract in a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.

5. Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the walnuts and the dried cranberries.



Grandma’s Apple Slice

I have stumbled recently on a recipe, cut off from an old newspaper, written by a lady’s grandmother and used hundreds and hundreds of times through several generations.

The idea sounds nostalgically appealing. How many of our grandmother’s recipes do we realy know and use today?

In a age where ingredients were spears, and there was definitely lack of modern kitchen technology, cooking tasty treats like this one must have been such a feast.

Going back to basics and re-creating ancient recipes warms my heart somehow, and strange to say makes me feel like a woman. One, of the hundreds and thousands and millions throughout the history, who have sat by the stove and feed their dearest ones with simple dishes made with love and care.

{Vanilla and Cinnamon are my late edition to the recipe.}



  • 3 apples – peel, cored and cut into 1cm chunks
  • 2 cups self-raising flour
  • 1 cup sugar
  • 125 gm butter – melted
  • 1 egg
  • 1 Vanilla essence sugar Dr. Oetker (8g)
  • 2 tsp Cinnamon



1. Add apples, sugar, vanilla, cinnamon and flour to large mixing bowl, combine.

2. Add butter and egg, stir until well combined.

3. Press into lined slice tray.

4. Bake 180 degrees for 35 – 40 mins.



French Macaron

Who is the real inventor of the French macaron, remains a secret, clouded in mystery since the first references of this delicious dessert start to appear in the medieval centuries.

There are several versions of its origines, all sounding plausibly true. Some scholars believe that the invention of this heavenly delight could be credited to the kitchens of women’t convent in Cormery, France. Others, link its origin with the arrival of Catherine de’Medici’s Italian pastry chef in 1533 in France on the occasion of her marriage to the king of France Henry II.

The exact origin of the French macaron may remain a mystery, but the exact recipe luckily for us is hardly so.

My first attempt for intimacy with this delicate dessert could not be described more flattering then a real failure. My husband, seeing my desperation after hours of frustrated attempts in the kitchen has surprised me on the following day with a gift of a digital balance to correctly measure all ingredients, whispering softly “Don’t give up”. At my second attempt, the whole kitchen seemed to have exploded in pink sticky meringue and even before the macarons were ready to enter the oven, my dearest one standing at the door frame was asking “Are you ready, yet? Can I start cleaning?”. The third attempt, worked like magic, and here they are rosy perfect, delicate and crispy round, my first ever successful French macarons.

What has made them right, I literally don’t know. Perhaps more patience, more practice, or indeed really not giving up? I will be delighted to discover more when I attempt to re-create them ones again.



For the macarons
  • 150g slivered almonds
  • 200g powdered sugar
  • 115g egg whites at room temperature
  • Pinch of salt
  • 25g granulated sugar
  • Food coloring optional
For the filling
  • 150g Mascarpone
  • 50g powdered sugar



1. Pre-heat the oven to 180 degrees.

2. Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times.

3. Whisk whites with a mixer on medium speed until foamy. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

4. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 150 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 180 degrees, heat for 5 minutes, then reduce to 150 degrees.

5. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)

6. Prepare the filling my mixing together the Mascarpone and the powder sugar. Fill the mixture in a piping bag and place an equal amount on one shell, toping it with other and pressing lightly to glue together.

7. Store in an airtight container for a couple of days.


Chocolate Pavlova

Have you ever wondered how to make something out of nothing, when dear friends unexpectedly give you a call and decide to come along for a cup of coffee?

With only a few hours for preparation and little options available as ingredients at home, I imagine the only salvation is to let imagination dictate the course and see miracles happen. Well, most of the time…

I suspect every now and then, this is exactly how new creations come to life, driven by necessity the need for improvisation.

Returning from a business trip in Singapore, and with my husband abroad, our kitchen supplies are nearly empty. There is only a box of eggs at the fridge and a lonely Mascarpone, left from the New Year season somehow still unused.

In the cupboards I discover plenty of chocolate left from our school girl browny birthday celebration and my mind already starts being drawn to the idea of making a simple Chocolate Pavlova.

Wouldn’t that be a treat? Sweet and gooey meringue, touched by a velvety cream of Baileys flavoured white chocolate Mascarpone and to add a crunchy bite, scattered chocolate medallions and banana rings.

Well, as out of nothing this is decisively and deliciously quite something!



For the meringue
  • 3 egg whites
  • 1 package vanilla
  • 250g suger
  • 1 tsp. cornflour
  • 1 tsp. white wine vinegar
To decorate
  • 300g Mascarpone
  • 50ml Baileys
  • 50g suger
  • 100g white chocolate
  • 100g dark chocolate
  • 2tbsp milk
  • 1 banana
  • Chocolate medallions



1. For the meringue: Heat the oven to 180C. Cover a tray with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add 250g sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar. Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter. Put in the oven, turn the temperature down to 120C and cook for 1½ hours. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool overnight).

2. To decorate: Carefully peel off the baking parchment and put the Pavlova on a serving dish. Don’t worry if it cracks.

3. Melt the white chocolate together with two spoons of milk over a pan of simmering water. Once melted in a consistent smooth chocolate cream, take off the heat and let it cool slightly.

4. In a mixing bawl, mix by hand the Mascarpone, sugar and Baileys. Add the melted chocolate and mix well together.

5. Spoon over the Pavlova meringue and decorate the top by rasping dark chocolate, and arranging banana disk and chocolate medallions.


Swiss Meringue Buttercream Cake

It is my mother’s 60th birthday and for her anniversary I am planning to surprise her with something special – home made Rosette Swiss Meringue Buttercream Cake.

As a real flower lady this cake completely fits her style. I am saving all my red food colouring for her cake, but before the big day as an experience chef I am making a trial test just to be confident enough with how the final birthday cake will really look like.

The test is making a simple sponge cake and a first attempt at making swiss meringue buttercream and piping rosettes.

It is amazing how easy and effective the end cake result really is.

Confident and re-assured now I am ready to attempt this in a two-tier birthday anniversary cake.



For the buttercream
  • 7 large egg whites
  • 2 1/2 cups sugar
  • 650g unsalted butter, cut into tablespoons, room temperature
  • 2 teaspoons pure vanilla extract
  • Food colour
For the cake sponges
  • 4 free-range eggs
  • 225g caster sugar
  • 225g self-raising flour
  • 2 tsp baking powder
  • 225g soft butter at room temperature, plus a little extra to grease the tins



1. For the cake sponges: Preheat the oven to 180C. Grease and line 2 x 20cm cake tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking or silicone paper (to do this, draw around the base of the tin onto the paper and cut out).

2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter.

3. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily.

4. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.

5. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them.

6. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.

7. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely.

8. For the buttercream: Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

9. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

10. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.

11. (Optional) To tint buttercream, reserve some for toning down the color, if necessary. Add food color, a drop at a time to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

12. To assemble: To assemble the cake, place one cake sponge upside down onto a plate and spread it evenly with the swiss meringue buttercream. Top with the second cake, top-side up and cover the whole cake with a thin layer of buttercream. Fill in a piping bag using a 13mm open star tip with the swiss meringue butter cream, making sure that there are no air bubbles in the bag. To make the rosettes, start from the bottom of the cake. Beginning in the center, then slowly move your tip in a circle around the center point. Try to end in the same place each time. Repeat until whole cake covered with rosette buttercream.

13. Store in the fridge until ready to serve.



Baileys Chocolate Cheese Cake

Baileys and chocolate sounds already like a tempting combination but adding a cheese cake in the equation makes this delicious dessert an irresistible delight.

My sister in-law has mentioned making this cake over the summer and since then something has been nagging at me to give it a try. It is the Christmas season now, time for family gatherings and meetings with friends and a pleasant opportunity to enjoy attempting new recipes.

I remember her vaguely mentioning the Baileys cheese cake recipe ingredients and using my imagination and experience in making other similar cakes has resulted in this stunning looking example. And what a taste! Soft and creamy cheesecake beautifully flavoured with Baileys liquor, delicate crunchiness of milk chocolate and a biscuit bite, contrasted with the sweet freshness of the berry fruits – an exquisite dessert for any occasion.



  • 150g digestive biscuits
  • 50g unsalted butter, plus extra for greasing
  • 200g milk chocolate, broken into pieces
  • 500g Mascarpone
  • 200ml double cream
  • 100g icing sugar
  • 100ml Baileys cream liqueur
  • 3 gelatine leaves
  • 100g forest fruits for decoration



1. Put the biscuits in a plastic bag, then crush with a rolling pin. Melt the butter and the 200g chocolate in a heatproof bowl over a pan of barely simmering water (don’t allow the water to touch the bowl). Once the chocolate has melted, take half of it in a separate bowl. Stir in the crushed biscuits in the remaining melted chocolate and mix until well combined.

2. Grease the base of a 23cm spring-form cake tin, with the side ring unclasped. Line the base with baking paper, allowing the paper to hang outside the edge of the base. Fasten the clasp of the tin so that the paper hangs outside the clipped base (you will need this for leverage later on) and grease the sides liberally. Press the chocolate biscuit crumbs into the base and chill until needed.

3. Put the Mascarpone in a bowl and beat with a spatula. In a clean bowl, lightly whip the cream with the icing sugar, then add to the softened Mascarpone, beating until smooth.

4. Place three gelatine leaves in cold water and let them soften for 5 minutes. Place the Baileys in a small pan over a medium heat and let it gently start to simmer. Take the gelatine leaves out of the water and squeeze out any extra liquid. Place the gelatine into the lightly simmering baileys liquid and stir until fully dissolved. Take the liquid off the fire and let it cool completely. Once cooled add to the cheese cake mixture and fold in gently.

5. Remove the base from the fridge. Dollop the cheesecake mixture on top and smooth with a palette knife. Drizzle over the remaining melted chocolate, swirling it with a skewer.

6. Chill for at least 2 hours. To serve, release the cheesecake by running a hot knife around the inside of the tin before unclipping, then use the paper to lift the cake out of the tin and slide onto a serving plate. Peel off the paper and decorate with forest fruits.