Hot cross cookies, coconut bunnies, the ultimate chocolate cake – cracking Easter treats from Royal Wedding cake maker Fiona Cairns
It is best made the day before you want to serve it, but can be whipped up on the day if you have extra guests dropping in over Easter
This is a very simple dessert that needs no baking. It is best made the day before you want to serve it, but can be whipped up on the day if you have extra guests dropping in over Easter.
- 100g (3½oz) unsalted butter, melted and cooled, plus extra for greasing
- 200g (7oz) digestive biscuits
- 225g (8oz) good-quality white chocolate
- 175g (6oz) mascarpone, at room temperature
- 40g (1½oz) icing sugar, sifted
- 200ml (7fl oz) crème fraîche, at room temperature
- 150g (5½oz) raspberries
- A selection of mini chocolate eggs
Thoroughly butter the base and sides of a rectangular, loose-based, fluted, 12 x 35cm (4½ x 14in) flan tin or a 23cm (9in) round flan tin. Melt the 100g (3½oz) butter in a medium saucepan and set aside to cool.
Place the biscuits in a plastic bag and bash with a rolling pin to crumbs, then add the crumbs to the melted butter. Mix, then spread over the base and up the sides of the tin, pressing down firmly. Chill for 15 minutes.
Meanwhile, break 200g (7oz) of the white chocolate into pieces and place in a heatproof bowl set over a pan of barely simmering water, ensuring the base is not touching the water.
Melt, then set aside to cool to room temperature. In a separate bowl, gently mix together the mascarpone and icing sugar, then add the crème fraîche and the cooled white chocolate and mix well.
Remove the tin from the fridge and use a palette knife to spread the chocolate mixture over the biscuit base. Chill for 3-4 hours or overnight.
When ready to serve, decorate with rows of raspberries and little chocolate eggs. Then, using a potato peeler, shave the remaining 25g (1oz) white chocolate over the top.
Fiona Cairns’s new range of cakes The Language of Flowers, inspired by seasonal blooms, is now available at Harrods Food Hall.
Courtesy: Daily Mail Online