With Trish Deseine’s glamorous, decadent and utterly delicious recipes, we promise you that even the strongest willpower won’t be able to say no…
Passionfruit and Mango Pavlova
10 mins preparation time / 45 mins cooking time
Nothing goes better with this sweet dream than the tartness and crunch of passionfruit and the smooth touch of mango!
For the meringue
4 egg whites, at room temperature
250 g (9 oz) caster (superfine) sugar
1 teaspoon white wine vinegar
½ teaspoon natural vanilla extract
2 teaspoons cornflour (cornstarch)
For the filling:
1 ripe mango
300 ml (101⁄2 fl oz) thin (pouring/whipping) cream, well chilled
3 tablespoons mascarpone cheese
Make the meringue. Preheat the oven to 180°C (350°F/Gas 4). Beat the egg whites to soft peaks with an electric beater, then gradually incorporate the caster sugar. Once the sugar has completely dissolved and the meringue is smooth and glossy, add the vinegar, vanilla extract and cornflour. Mix together well.
Place the meringue in a round, high pile on a baking tray lined with baking paper or a silicone mat (much more practical in this case). Bake for 45 minutes, then turn off the oven, open the oven door and let the pavlova cool completely.
Make the topping. Cut open the passionfruit and take out the pulp. Strain the pulp if you like to remove the seeds. Peel the mango and dice the flesh. Using an electric beater, whip the cream and mascarpone in a mixing bowl until light.
Spread a thick layer of whipped cream on top of the meringue, then top with the passionfruit pulp mixed with the diced mango. Serve.
30 mins preparation time /3 hrs refrigeration time
This is more like a Key Lime Pie with no chocolate. No baking in any case!
70 g (21⁄2 oz) unsalted butter
200 g (7 oz) digestive biscuits
(sweet wholemeal biscuits)
Grated zest and juice of
135 g (4 3⁄4 oz) lemon jelly
(gelatine dessert) crystals
150 g (51⁄2 oz) mascarpone cheese
300 g (101⁄2 oz) cream cheese
150 ml (5 fl oz) thin
candied lemon slices, to decorate (optional)
Make the cheesecake. Melt the butter. Crush the biscuits in a small mixing bowl. Combine the melted butter with the crushed biscuits, then cover the base of a tall round spring-form cake tin, about 25 cm (10 inches) in diameter, with this mixture. Place it in the fridge.
Heat the lemon zest and juice in a saucepan and dissolve the jelly crystals in it. Add a little hot water if you need to make up the liquid according to the packet instructions. Beat the mascarpone and cream cheese In a mixing bowl with an electric beater to soften them. Add the cream, beating on maximum speed, until the cream is smooth and fluffy. Combine the lemon juice–jelly mixture with the cream.
Pour the filling over the cold biscuit base and smooth the surface. Let it rest for at least 3 hours in the fridge so the cheesecake is fully set. Decorate with slices of candied lemon if you like before serving.
A former BBC TV cooking show host, Trish Deseine was born and raised in Northern Ireland and is the author of 15 cookbooks and a recipe writer for French Elle. In 2013 her book The Paris Gourmet won her the fourth World Gourmand Award of her career. 100 Desserts to Die For by Trish Deseine is published July 14, 2016 (Murdoch Books, £18.99). Photography by Guillaume Czerw.