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Chill Out Desserts
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Baked Caramel Custard
250g/9oz/1¼ cups granulated sugar 1 vanilla pod or 10ml/2 tsp vanilla essence (extract) 425ml/15fl oz/1¾ cups double (heavy) cream 5 large eggs, plus 2 extra yolks Thick cream and fresh
Boston Banoffee Pie
115g/4oz/½ cup butter, diced 200g/7oz can skimmed, sweetened condensed milk 115g/4oz/½ cup soft brown sugar 30ml/2 tbsp golden (light corn) syrup 2 small bananas, sliced A little lemon
Brandied Apple Charlotte
130g/4½oz/¾ cup dried apples 75ml/5 tbsp brandy 50g/2oz/¼ cup unsalted (sweet) butter 115g/4oz/½ cup light muscovado (brown) sugar 2.5ml/½ tsp mixed (apple-pie) spice 60ml/4 tbsp
Chilled Chocolate Mousse
225g/8oz plain (semisweet) chocolate 45ml/3 tbsp brewed espresso 25g/1oz/2 tbsp unsalted (sweet) butter 4 eggs, separated Mascarpone or clotted cream, to serve (optional) Mint sprigs, to
Chocolate Ripple Ice Cream
4 egg yolks 75g/3oz/6 tbsp caster (superfine) sugar 5ml/1 tsp cornflour (cornstarch) 300ml/½ pint/1¼ cups semi-skimmed milk 250g/9oz dark (bittersweet) chocolate, broken into squares 25g/1oz/2
Chocolate, Rum And Raisin Roulade
115g/4oz plain (semisweet) chocolate, broken into pieces 4 eggs, separated 115g/4oz/generous ½ cup caster (superfine) sugar Cocoa powder and icing (confectioners') sugar, for dusting For
Classic Vanilla Ice Cream
1 vanilla pod 300ml/½ pint/1¼ cups semi-skimmed milk 4 egg yolks 75g/3oz/6 tbsp caster (superfine) sugar 5ml/1 tsp cornflour (cornstarch) 300ml/½ pint/1¼ cups double (heavy)
Iced Raspberry And Almond Trifle
115g/4oz/½ cup unsalted (sweet) butter, softened 115g/4oz/½ cup light muscovado (brown) sugar 2 eggs 75g/3oz/⅔ cup self-raising (self rising) flour 2.5ml/½ tsp baking powder 115g/4oz/1
Iced Tiramisu
150g/5oz/¾ cup caster (superfine) sugar 150ml/¼ pint/⅔ cup water 250g/9oz/generous 1 cup mascarpone 200g/7oz/scant 1 cup virtually fat-free fromage frais 5ml/1 tsp vanilla essence
Key Lime Pie
4 eggs, separated 400g/14oz can condensed milk Grated rind and juice of 3 limes A few drops of green food colouring (optional) 30ml/2 tbsp caster (superfine) sugar Thinly pared lime rind and
Lemon Cheesecake With Forest Fruits
50g/2oz/¼ cup unsalted (sweet) butter 25g/1oz/2 tbsp soft light brown sugar 45ml/3 tbsp golden (light corn) syrup 115g/4oz/generous 1 cup cornflakes 11g/¼oz sachet powdered gelatine
Lemon Meringue Pie
3 large (US extra large) eggs, separated 150g/5oz/⅔ cup caster (superfine) sugar Grated rind and juice of 1 lemon 25g/1oz/½ cup fresh breadcrumbs 250ml/8fl oz/1 cup milk For the pastry
Marbled Chocolate Cheesecake
50g/2oz/½ cup cocoa powder 75ml/5 tbsp hot water 900g/2lb cream cheese, at room temperature 200g/7oz/scant 1 cup caster (superfine) sugar 4 eggs 5ml/1 tsp vanilla essence (extract) 75g/3oz
Mississippi Mud Pie
3 eggs, separated 20ml/4 tsp cornflour (cornstarch) 75g/3oz/6 tbsp caster (superfine) sugar 400ml/14fl oz/1⅔ cups milk 150g/5oz plain (semisweet) chocolate, broken up 5ml/1 tsp vanilla
Raspberry Mousse Gāteau
2 eggs 50g/2oz/¼ cup caster (superfine) sugar 50g/2oz/½ cup plain (all-purpose) flour 30ml/2 tbsp cocoa powder 600g/1lb 5oz/3½ cups raspberries 115g/4oz/1 cup icing (confectioners')
Summer Pudding
8 x 1cm/½in thick slices of day-old white bread, crusts removed 800g/1¾lb/6-7 cups mixed berry fruit, such as strawberries, raspberries, blackcurrants, redcurrants and blueberries 50g/2oz/¼ cup
Zabaglione Ice Cream Torte
175g/6oz amaretti biscuits 115g/4oz/½ cup ready-to-eat dried apricots, finely chopped 65g/2½oz/5 tbsp unsalted (sweet) butter, melted For the ice cream 65g/2½oz/5 tbsp light muscovado