whipped cream – Feasting Is Fun

Summer Mixed Berry Sponge Cake

I adore the variety and abundance of fresh fruit available during the warmer months of the year. So, if I can restrain myself from simply eating them as they are I love to use them in recipes. And here in my Summer Mixed Berry Sponge Cake they are given centre stage. Freshly made raspberry and blueberry jam sandwiched between the two sponges with fresh raspberry whipped cream covering the entire cake. Finally topped with more fresh blueberries and strawberries this cake is a celebration of summer fruit.

Since not everyone here at Feasting headquarters is a fan of sweet frosting, I decided to use something different to cover this cake. And fresh raspberries added to whipped cream are utterly delicious. While the raspberries are tart, when whipped into the cream they lend a sweetness and very light raspberry flavour. Also, as the cream is used between the sponges and to cover the cake it adds a very pretty pink colour to the finished creation.

Seasonal fruits

Finally the cake it topped with a tumble of seasonal strawberries and blueberries. Alternatively switch up and swap around the fruits according to what is abundant, available and in season. Since I have blackberry, raspberry, tayberry, redcurrant, blackcurrant, strawberries AND a cherry tree in our garden I will have different choices as the season progresses. Also I am sure that strings of redcurrants dripping over the side of this cake will look really pretty.

A guide for changing up the fruit is to keep at least one ‘sweet’ fruit for the top. Also I would be careful about adding strawberries to the whipped cream. Since they can be quite watery and may cause it to split. If in doubt, scoop a spoonful of whipped cream on to a plate and mash in a small amount whichever fruit you want to use. And the fruit should mix easily into the cream. Alternatively, if the mixture splits try a different fruit.

Recipe: Summer Mixed Berry Sponge Cake serves 8-10

For the sponge cakes:

275g/10oz Unsalted Butter at room temperature – plus a little extra to grease the cake tins

275g/10oz Caster Sugar

1 tsp Vanilla Extract – I use Nielsen-Massey

1/4 tsp Sea Salt Flakes – halve if using free flowing

5 Large Free Range Eggs

275g/10oz Plain White Flour

3 tsp Baking Powder

1 Large Lemon – scrubbed and finely zested

To fill and cover:

225g/8oz Fresh Fruit Jam – to make fresh raspberry jam please see the recipe on Victoria Sponge Cake substitute half of the raspberries for blueberries for the jam I used here

450ml/1 pint Double Cream (heavy cream)

100g/4oz Fresh Raspberries

25g/1oz Caster Sugar

1 tsp Vanilla Extract

To decorate:

150g/5oz Fresh Blueberries – alternatively use blackberries

225g/8oz Fresh Strawberries – alternatively use raspberries

Optional – 1 tsp Icing Sugar to dust

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3.

You will need two 20cm/8in sandwich tins, buttered and the base lined with baking parchment.

Making and baking the sponge cakes

First of all, into a large mixing bowl add the butter, sugar and salt. Whisk everything together until pale and creamy.
Now add 2 eggs, vanilla extract and half of the flour. And whisk until just combined.
Finally add the remaining flour and baking powder, 3 eggs and the lemon zest. Whisk together until everything is just combined. Over mixing will cause the cake to be dense.

Divide the cake batter evenly between the sandwich tins.
Place into the centre of the oven and bake for 35-40 minutes.
The sponge cakes are baked when golden in colour and firm to a light touch. Also an inserted skewer will come out clean.

As soon as the cakes are baked remove from the oven and place the tins on to a cooling rack.
Leave the cakes to cool in the tin for 10 minutes, then turn the cake out carefully removing the baking parchment.
Allow the cakes to fully cool on the rack.

Making the raspberry whipped cream

As soon as the cakes have cooled make the raspberry whipped cream.
Place the fresh raspberries on to a plate and mash with a fork.
Pour the cream, vanilla extract and sugar into a bowl and whisk until thickened but still floppy, not stiff.
Add the mashed raspberries to the cream and continue to whisk until the cream has thickened and holds it’s shape.

Filling and decorating the cake

Place the first sponge, flat side up on to a plate or board.
Spoon jam on to the sponge and spread to almost the edge. Leaving a small gap around the rim of the sponge.
Now spoon some of the raspberry cream on top of the jam. Spread the cream to the edge of the cake.
Place the other sponge, flat side down, on top of the bottom sponge.
Spoon plenty of raspberry cream on to the top of the cake. Using a palette knife push the cream on to the side of the cake. See photos above.
Once all of the cake is covered with raspberry cream smooth the top and sides using a palette knife.
Finally, with a clean piece of kitchen towel, wipe around the base of the cake, removing any excess cream.

To finish the cake add fruit to the top. Importantly aim for a little height in the centre.
Finally dust the top of the cake with icing sugar if desired.
Place the finished cake into the fridge to chill for one hour.

As soon as the cake is chilled it can be sliced and served. Also a useful tip is to wipe the cutting knife with kitchen paper after each cut. Since doing so keeps the cake slices clean.

Three layer sponge cake sandwiched together with jam and raspberry whipped cream and topped with fresh berries. — Summer Mixed Berry Sponge Cake

While the sponges can be made one day ahead and stored in an airtight container. Ideally this cake is best eaten the day it is assembled. Store leftover cake in an airtight container in the fridge and eat within 3 days.

If you have enjoyed this recipe for Summer Mixed Berry Sponge Cake you may also like these:

White Chocolate Drizzle Strawberry Cream Cake

Fresh Raspberry Frosted Lemon Cupcakes

Raspberry Vanilla Naked Celebration Cake

Raspberry Vanilla Semi Naked Cake — Raspberry Vanilla Naked Celebration Cake

Sharing this cake with friends and family gives me a real buzz. Because I do not sell anything that is made for this blog it also helps to keep our family healthy. While I can see how people may think we eat cake all of the time. We don’t! As a family cakes are treats for us too.

So, whatever you are making, baking and creating in your kitchens, I hope you have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate Hazelnut Baked Giant Doughnut

While I enjoy eating chocolate, after the festive season, unwrapping and eating another choccie, can, lose its appeal. And yes I realise that I’m probably in a minority here! Since wasting chocolate is not an option that cannot even be considered, incorporating it into bakes and desserts seems the perfect answer. So, I present to you my Chocolate Hazelnut Baked Giant Doughnut.

While using Fererro Rocher to top this bake, another Christmas chocolate was also used for the drizzling. Look away now if you love Teddy Bears. Because I used a whole Lindt Christmas jumper bear, melted down. Saying this is an indulgent bake, would be to understate. Serving this for dessert, will, without a doubt, bring about happy smiles and much excitement.

FF Chocolate Hazelnut Baked Giant Doughnut — **Chocolate Hazelnut Baked Giant Doughnut** sandwiched together with whipped cream and chocolate hazelnut spread.

Creating a giant, baked doughnut, using silicone moulds, readily available online – mine were bought from Lakeland, makes an unusual and fun change from a sandwich cake. Alternatively, if you cannot source the moulds, this recipe can be baked in two, greased and lined 6 – 7 inch sandwich tins. Baking time will be approximately the same.

While a single, regular doughnut is perfect for one person, this giant doughnut is perfect for sharing. Since it is my belief that all food tastes better when it is shared, surely this can only be a good thing!

Recipe: Chocolate Hazelnut Baked Giant Doughnut serves 8

For the Doughnut Sponge

200g/7oz Unsalted Butter – softened, plus extra to grease moulds

200g/7oz Caster Sugar

1/4tsp Salt – I use Maldon

6 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Plain White Flour

75g/3oz Cocoa Powder – I use Callebaut

1.5tsp Baking Powder

Filling and Topping the Doughnut

200ml/8fl oz Double Cream

3tbsp Chocolate Hazelnut Spread – I use Jim Jams Spreads

100g/4oz Milk Chocolate

2tbsp Chopped Roasted Hazelnuts

8 Fererro Rocher or other chocolate to decorate

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F

Making And Baking The Chocolate Doughnut Batter

First of all, grease the insides of the doughnut moulds with softened butter. Then place them on a baking tray, ensuring that they don’t touch. The silicone mould could easily be misshapen if pressed.
To make the batter, start by placing the butter, salt and sugar into a large bowl. Whisk/beat together until pale and creamy.
Next add all 6 eggs and the vanilla extract.
Now sift the cocoa powder, plain flour and baking powder into the same bowl.
Whisk/beat all the ingredients until they have just come together. Use a spatula to scrape down the sides of the bowl then give the batter a final mix.
Divide the batter equally between the two moulds. Finish by smoothing the surface of the batter to ensure an even bake.

Place the baking tray, with the moulds on, into the centre of the oven and bake for 35-45 minutes.
The sponge is baked when it feels firm to touch and springs back when lightly pressed.

Allow to cool for 5 minutes in the moulds and then turn the doughnut halves out on to a cooling rack. Cool completely before decorating. Since this doughnut was baked in the evening, it was stored, with baking parchment underneath and between, in an airtight container. Ready to be filled and decorated the next day.

Assembling The Giant Doughnut

First of all, pour the double cream into a large bowl and whisk until it just starts to thicken. Continue whisking slowly until it just holds its shape. Take care not to over whisk so that it becomes stiff, this will make it difficult to pipe.
Now take the half that is to be the top part of the doughnut and spread the chocolate and hazelnut spread evenly on to the flat underside.
Place the bottom half of the doughnut, flat side up, on to the plate or stand on which it is to be served.
Fill an icing bag fitted with a large star tip – I use Wilton #1M – with the whipped cream. Pipe a swirl pattern on to the bottom doughnut – as seen in the pictures. Alternatively you can spoon the cream on to the doughnut.
Place the top half of the doughnut on to the bottom half.
Pipe cream stars all around the centre, where the two halves meet. This creates a beautiful finish.

Decorating The Doughnut

Break or chop the chocolate into small pieces and place into a heatproof, microwaveable bowl. Zap in the microwave for 30 seconds at a time, stirring, between each heating. As soon as the chocolate starts to melt remove the bowl and continue stirring until the chocolate is liquid.
Drizzle the chocolate, using a teaspoon, over the doughnut.
Next, working quickly before the chocolate sets, add the unwrapped Fererro Rocher to the top of the doughnut. Holding each one in place for a few seconds so that it sticks to the chocolate.
Sprinkle over the toasted, chopped hazelnuts and allow the chocolate to fully set before serving.

As soon as the chocolate is set this Chocolate Hazelnut Baked Giant Doughnut is ready to be served.

To serve, cut using a sharp knife, wiping the knife clean, between each cut, will keep the slices tidy. The sponge, whipped cream and chocolate hazelnut layers are clear to see.

Store any leftovers in an airtight container in the fridge. While best on the day assembled, this doughnut will keep for up to 2 days.

If you have enjoyed this recipe for Chocolate Hazelnut Baked Giant Doughnut you may also like these:

Black Forest Giant Doughnut

Strawberry Whipped Cream Giant Doughnut

Raspberries Whipped Cream Giant Doughnut

Since something as simple as a silicone giant doughnut mould can create such fun and show stopping desserts, I highly recommend them. Most of all, if you serve up a Giant Doughnut as dessert to dinner guests, they are not only likely to be impressed, but also inquisitive about how it is made.

Baking should be fun, creative and adventurous. Most importantly, it should be shared.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Union Jack Sponge Cake

This Union Jack Sponge Cake is one of the simplest recipes I have made and yet it is also one of the most delicious cakes I’ve ever made.

A light vanilla sponge base, covered and piped with freshly whipped cream and decorated with strawberries and blueberries. Finally, a sprinkle of caster sugar and glitter sets this cake off.

So, why bake a flag cake?

On Twitter there is a community run by two fabulous, fun women, called @SundayBakeClub, they were recently featured in the Telegraph newspaper. And each week they pick a different theme that challenges bakers to express their creativity, try news skills and most of all, have fun! Last Sunday’s theme was #GirlPower. So, the Spice Girls and our longest reigning monarch, Queen Elizabeth II, were my inspiration.

Resulting in this Union Jack Sponge Cake.

Adapting The Bake To My Circumstances

To be completely honest my original idea was to make a cheesecake with a Union Jack design on it, however, I woke up on Sunday with a cracking migraine. As a result, I resigned myself initially to not being able to take part. Yet, later in the day the pain eased enough for me to get a sponge base made and baked. And then back came the pain. So I went back to bed!

After a couple of hours I was able to get up and decorate the cake. And I am really pleased that I saw this bake through. However, you have no idea how many times I start a recipe, only for me to be too unwell to complete, or photograph the results. So, on this occasion #GirlPower really did prevail.

Sunday Bake Club – a community of bakers

I adore how the Sunday Bake Club is a community of bakers who inspire and help each other. Although, the main focus is to encourage people to get baking and stretch those who already bake often. Most importantly, the community engage in a completely non competitive and supportive way. While ‘Best Bits’ are chosen, by the organisers each week and posted on to their Blog, bakers can then vote for their favourite bake and a ‘winner’ is awarded a virtual golden spoon, just for fun!

A few weeks ago I was very fortunate to be awarded a golden spoon for my Hazelnut Raspberry Vacherin, I promise to write it up and post it on here soon. It has three tiers of hazelnut meringue with whipped cream, raspberries and toasted hazelnuts in between and on top. While it was a real technical challenge for me the finished bake was worth my effort!

Back to the Union Jack Sponge Cake, you will need a 20cm x 28cm x 5cm (8″ x 11″ x 2″) Swiss roll tin to bake this flag cake.

Recipe: Union Jack Flag Cake serves 12

For the cake:

225g/8oz Unsalted Butter at room temperature – plus an extra tablespoon for greasing the tin

225g/8oz Caster Sugar

1/4tsp Salt – I use Maldon

2tsp Vanilla Bean Paste – I use Nielsen-Massey

4 Large Free Range Eggs

225g/8oz Plain White Flour – plus an extra tablespoon for dusting the tin, alternatively use self raising flour and leave out the baking powder.

2tsp Baking Powder

To decorate the cake:

400ml Double Cream

300g Fresh Blueberries

400g Fresh Strawberries

1tsp Caster Sugar

Optional – edible glitter or caster sugar

Preheat the oven to 160C/140C fan, gas mark 3, 325F.

Making The Sponge Cake

First of all, thoroughly grease the Swiss roll tin using the extra 1 tablespoon of butter.
Next add one tablespoon of flour and tip it around the tin until the inside of the tin is completely coated. Tip any excess away into the bin.
In a large bowl add the butter, sugar and salt.
Whisk or beat together until pale and creamy.
Add 1 teaspoon of vanilla bean paste, all four eggs and the flour.
Whisk or beat slowly until everything is just combined. Finish mixing using a spatula or spoon to ensure all the ingredients are combined, taking care not to over mix as this can result in a heavy cake.
Tip the cake batter into the prepared tin and smooth out so that it fills each corner and is even.

Baking The Sponge Cake

Place in the centre of the oven and bake for 30-40 minutes.
The sponge is baked when it is golden and springs back from a light touch.
As soon as the cake is baked, remove the tin from the oven and allow the cake to cool for 10 minutes in the tin.

Run a palette knife around the edge of the cake and then tip the sponge out on to a cooling rack.
Allow the sponge to cool completely before decorating.
Since I don’t have a board large enough for this cake, I placed it on to some baking parchment and then back on to the cooling rack to decorate.

Decorating the Union Jack Sponge Cake

Place the cold fresh cream, 1tsp of caster sugar and 1tsp of vanilla bean paste into a bowl.
Whisk until the cream just holds a stiff peak.
Place half of the whipped cream into a piping bag fitted with a large star tip. Secure the bag and place in the fridge. It was an extremely hot summer’s day when I made this cake, so I had to work quickly.
Spread the other half of the whipped cream on to the surface of the cake, using a palette knife to achieve a flat even finish. You DO NOT need to cover the sides in cream.
Hull and slice the strawberries. Wash and dry the blueberries, sorting through them as you dry them to remove any stalks or over ripe berries.
Have a picture of the Union Jack flag in front of you. While you can use my cake as a reference, a picture is more accurate.
Start by forming the central red cross using sliced strawberries.
Cut some of the strawberry slices in half. Angle these into the cream to create the X shaped cross.

Use blueberries to fill in the triangles ensuring there is a gap of plain cream to represent the white lines of the flag.
Now pipe stars around the outside. I first piped around the bottom edge of the cake and then again around the top edge. It gives the cake a beautiful finish.
If, like me you like a few sparkles, sprinkle over some edible glitter or caster sugar to complete your Union Jack Sponge Cake.

Chilling And Serving The Cake

I popped the whole cake, uncovered, into the bottom of the fridge for an hour before serving. It helps the cream set and cools the cake down. As I mentioned I baked and decorated this cake on a very, very hot day.

If the temperature isn’t melting everything in sight this Union Jack Sponge Cake is fine to serve as soon as it has been decorated. Cut into squares, or slice down the centre and serve as slices.

This cake keeps exceptionally well, in an airtight tin for 5 days in the fridge. It remained light and fresh and is simply one of the best cakes to enjoy with a cup of tea!

If you have enjoyed this Union Jack Sponge Cake recipe, here are some others you may like:

Raspberry Almond Cream Cake

Loveliest Lemon Curd Cake

Black Forest Giant Doughnut

The baking community on Twitter are very encouraging and supportive, as well as a constant source of inspiration for me. Everyone shares and seeing as how I’m that kind of person, I fit in well!

Whatever time of year you make this cake, use whatever seasonal berries are available. I bet it would taste wonderful with raspberries and blackberries!

Thank you for all of your comments both here, on Twitter and Instagram. Hearing and seeing your creative, culinary makes is a constant source of encouragement and inspiration to me.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Note: Since this year, 2020, is the 75th anniversary of V.E. Day, this cake is an easy and beautiful way to bake and celebrate with those you live with, during this unusual time of Covid-19 lockdown. Why not get creative and create the flag decoration with whatever berries, dried fruit and sprinkles you have in your kitchens? Most of all, stay safe and well during this challenging time. X

Strawberry Eton Mess

Oh how I love summer fruit. Ruby red strawberries, crimson through to black cherries, tart yet sweet raspberries and the array of different currents. I am definitely a soft fruit fan and love to eat them freshly picked, or use them in delightful, dessert recipes. This Strawberry Eton Mess is a classic English dessert, that is best made with fresh, local strawberries.

While homemade pavlova provides a crisp and marshmallow like texture that I’ve enveloped in lightly whipped cream, with sweet luscious strawberries.

Since this Strawberry Eton Mess is so easy to assemble, it is also brilliant as a make ahead dessert. The pavlova can be made the same day, or even the day before, strawberries can be hulled, quartered and left covered in a bowl and the cream takes only a couple of minutes to whisk by hand.

Finally, all of the ingredients can be assembled prior to serving, for a stress free delectable dessert!

Strawberry Eton Mess a classic English summer dessert.

True to my word, I am adding more desserts to Feasting is Fun. My family are loving the new-ish aspect to my blog!!

This Strawberry Eton Mess is probably one of my favourite desserts. The differing textures within the pavlova and the fresh local strawberries really make this a stunning dish. As with all recipes, especially those that have few ingredients, it really is worth buying the best that you can afford. Or in the case of this dessert, taking the time to make your own pavlova.

I know ready made meringues are easily available in supermarkets, they won’t give the marshmallow inner softness that a homemade pavlova yields. If you make your own ice cream like my Strawberry Ripple Ice Cream then you will be left with 4 eggs whites. The exact amount needed for this recipe.

I was fortunate to win some Hartleys strawberry jam on Twitter. Warmed slightly, so that it becomes a sauce, it adds the perfect finishing touch to this dessert. The bright red colour contrasts beautifully with the pale cream meringue and it lends an extra strawberry hit as you take your first mouthful.

Recipe: Strawberry Eton Mess serves 6

For the pavlova:

4 Large Egg Whites – preferably free range or organic

150g/5oz – 1 US Cup Icing Sugar

2tsp Corn Flour – also known as corn starch

1tsp White Wine or Cider Vinegar

1/2tsp Vanilla Extract – I use –Nielsen-Massey

For the Strawberry Eton Mess:

400g/ Fresh British Strawberries

300ml Double Cream

1tsp Vanilla Bean Paste – again I use Nielsen-Massey

1tbsp Caster Sugar

1tbsp Strawberry Jam – I used Hartley’s Best Strawberry Jam – warm slightly before drizzling onto the Strawberry Eton Mess

Method: Preheat the oven to 200C/180C fan, gas mark 6

First of all line a large baking tray with baking parchment that has a 20cm circle, drawn in pencil, on the underside.
Into a spotlessly clean, large bowl place the egg whites.
Whisk until the egg white hold a stiff peak.

While whisking on a medium speed gradually add the sugar. Continue whisking until the meringue is glossy and shiny.
Sift in the cornflour and add the vanilla and vinegar.

Using a large metal spoon gently fold in the added ingredients into the meringue, turning the bowl until they are fully incorporated.
Spoon the meringue on to the baking parchment, keeping within the circle marked on the reverse.
Spread the meringue out so that it forms a circle and slightly build up the sides so that they are a little higher than the centre.

Place the pavlova into the centre of the oven and immediately turn the temperature down to 140C/120C fan, gas mark 1.
Bake for 1 and 1/4 hours. Then turn off the oven and leave the pavlova to cool inside the oven with the door very slightly ajar.
Once cooled removed the pavlova from the oven.

Cover the pavlova and baking tray in cling film until ready to use.

Assembling the Strawberry Eton Mess:

Hull and cut the strawberries into halves or quarters, depending on their size.
Into a large bowl add the cream, vanilla bean paste and caster sugar.
Whip the cream until it thickens, but is still floppy – not stiff.
Add the strawberries, break the pavlova up into bite size chunks and add those too.

Fold all the ingredients together with a large metal spoon.
Serve in pretty glass bowls with a drizzle of slightly warmed strawberry jam.

Because this is such an easy to assemble dessert, with a little preparation beforehand, you too can sit down and enjoy eating this with family, friends, or whoever you have invited round.

Also, if you wanted to up this Strawberry Eton Mess to the next level, a drizzle of my Boozy Berry Sauce, served cold, on top would be a fantastic idea! That’s one for the adults though.

Strawberries and cream are such a classic combination and here, in this dessert, they are lifted by the presence of amazing, homemade pavlova.

Tip: The pavlova itself can be covered in whipped cream and tart berries (passionfruit is also exceptionally good). One recipe two desserts!

If you have enjoyed the recipe for this Strawberry Eton Mess here are a few others you might like:

Lemony Strawberry Pavlova

FF Straw Eton Mess — Delicious Lemon Pavlova slathered in cream, decorated with strawberries and finished with a limoncello drizzle.

Raspberry Chocolate Ice Cream Sundae

Chocolate Brownie Raspberry Cheesecake

Do you enjoy desserts?

I hope you’ve enjoyed this post and have been encouraged to make and bake a pavlova. It doesn’t matter if they sink, or crack as it can all be covered with cream and fruit, or crumbled into the best Strawberry Eton Mess you have ever eaten!

Have fun making and baking in your kitchens. Keep the photos and comments coming, I’d especially like to see ones of you sharing your delicious feasts?

Sammie xx

This is not a sponsored post, the jam was won in a competition on Twitter.

Strawberry Chocolate Cheesecake

Summer is near, not that you’d know it, with certain parts of the country blanketed in snow and with it heralds the start of the soft fruit season. I do like all fruit, but soft fruits are my favourites; strawberries, raspberries, peaches, nectarines, apricots and plums, as well as many others. To celebrate this I have made this utterly divine Strawberry Chocolate Cheesecake.

No bake cheesecakes are incredibly easy to put together. So whether you’re an experienced home cook, or just starting out, I can guarantee that you can make this Strawberry Chocolate Cheesecake.

All you need, aside from the ingredients is a 10″ (25cm) springform cake pan.

Oh yes please!!

As promised, I am making a conscious effort to include more desserts on Feasting is Fun. I have been making cheesecakes for many years and the recipe has adapted over time. When I was younger I would whip vanilla angel delight into mascarpone and single cream. It makes an utterly delicious cheesecake, however, I can no longer find angel delight in the shops.

This has been a good thing! As good as the cheesecake of years passed was, this Strawberry Chocolate Cheesecake is better!

Whipping melted chocolate into cream cheese and cream gives this cheesecake a wonderful lightness. This Strawberry Chocolate Cheesecake is perfect to serve at any time, however, it is beautifully light after a large Sunday Roast Dinner like my Redcurrant Glazed Roast Lamb.

One of the most important parts of a cheesecake to me, is the crust. I don’t want some flimsy – can barely hold it together, low carb nonsense – I need a thick, crunchy base, that is delicious and contributes to the cheesecake as a whole. Digestive biscuits are the answer! Not too finely broken up either. A few small chunks makes for incredible texture against the smoothness of the softly whipped cream cheese and cream.

The crunchy, crumbly, golden base also gives this Strawberry Chocolate Cheesecake a very slight, salty hit. Not as salty as pretzels, just enough to balance out the sweet tang of the chocolate cheesecake that covers it. To conclude, this cheesecake is more than the sum of it’s individual parts. Eating a little of each layer together will give your taste buds a flavour party like never before!

Before we start, I should mention that there are a few hours chilling in the fridge required, so it’s best to plan for that. If this cheesecake is needed for the same day, start the base in the morning, if you have a little more warning, I suggest making the base the night before. Actual time spent hands on making this cheesecake is very little, but it’s worth knowing about the chilling times before you start.

Recipe: Makes one Strawberry Chocolate Cheesecake serves 8-10

300g/11oz Digestive Biscuits – Graham Crackers can be used as an alternative

150g/5oz Unsalted Butter

560g/2 tubs Philadelphia Cream Cheese

600ml/1 pint Double Cream

2tsp Vanilla Extract – I use Nielsen-Massey

200g/7oz Milk Chocolate – at least 35% Cocoa – or use plain chocolate if you want a richer chocolate flavour

1tsp Caster Sugar

10 Strawberries – or more

1tsp Icing Sugar to finish

Method: Line the base of a 10″ – 25cm Springform Pan with aluminium foil.

Place the digestive biscuits into a freezer bag and whack with a rolling pin until they are almost completely broken up. You can also you a food processor to blitz them, I’m just too lazy to get it out for a few biscuits 😉.
In a medium sized saucepan gently melt the butter. Note: if you melt the butter too fast it could spit and burn you, also the butter may burn. I have learnt this from experience!
Once the butter is melted, remove the pan from the heat and add the crushed biscuits to the melted butter.
Stir well, ensuring all the biscuit crumbs are covered in melted butter.
Tip the butter slicked biscuit crumbs into your foil line springform pan.
Press the biscuit crumbs into a uniform layer using the back of a metal spoon.
Cover the pan with cling film and place into the fridge to chill and set the biscuit layer – I actually made the base the night before – a couple of hours should be sufficient to set the base.
Once the base has set the cheesecake layer can be made.
Break or chop up the chocolate and place into a heatproof microwaveable bowl.
Zap for 30 seconds at a time stirring in between. When almost melted remove from the microwave and keep stirring until completely melted. Set the chocolate to one side.
Into a large bowl add the cream cheese, 200mls of double cream and 1tsp of vanilla extract.
Whisk until light and creamy – approx 3 minutes.
Next, whist whisking add the melted chocolate to the cheesecake mix – it helps if you have someone to hold the whisk whilst you add the chocolate, alternatively add the chocolate in thirds, whisking well after each addition.
Spoon the chocolate cheesecake mix on to the biscuit base. Smooth the surface with the back of a spoon.

Cover the pan with cling film and pop back into the fridge for an 2 hours. This allows the chocolate to set the cheesecake layer. The cheesecake layer does not set to a firm consistency, rather it is able to hold its shape and support the whipped cream a strawberries on top.
When set and ready to decorate, run a palette knife that has been dipped in very hot water, between the pan and the cheesecake. Place the springform pan on to a large can (of beans or whatever you have in the cupboard) and release the spring latch. Allow the sides of the pan to drop down.
Place the cheesecake – still on the foil covered pan base – on to a cake stand or serving plate. Note: I have never successfully transferred an entire cheesecake off of its base, so I cover the base in foil to protect it from knife marks and keep the cheesecake on the pan base!
Into a large bowl add the remaining 400mls of double cream, 1tsp vanilla extract and 1tsp of caster sugar. Whisk until the cream holds its shape.
Fit a large piping bag with a large star tip – I use Wilton #1M.
Fill the piping bag with the whipped cream.
Pipe swirl roses – start piping the letter e and continue round – around the outside edge of the cheesecake. Fill in the empty spaces with simple piped stars.
Place a strawberry on each of the piped swirls – I removed the green stalks for these – and place three strawberries, with their stems still on, in the centre of the cheesecake.
Dust the Strawberry Chocolate Cheesecake with icing sugar – I use a clean tea strainer – and serve.

How enticing does this Strawberry Chocolate Cheesecake look?

It is said that we eat with our eyes first. Well this is certainly a feast to be gazed upon – and then eaten 😉.

This cheesecake travels well too. Simply prepare the cheesecake without the whipped cream and strawberries, take to your destination and complete the decoration there!

Once fully decorated this cheesecake is best eaten straight away, although it will keep for up to two days wrapped in cling film, or stored in an airtight container, and placed in the fridge.

Cheesecake for breakfast anyone??

I hope that you have enjoyed this Strawberry Chocolate Cheesecake recipe, here are some others you may like too:

White Chocolate Strawberry Cheesecake

FF Chocolate Strawberry Cheesecake — **White Chocolate Strawberry Cheesecake**

Lemony Strawberry Pavlova

Strawberries and Cream Cake

Thank you for all your lovely comments, please keep them coming I love reading your views on what I am posting. Again it is wonderful to see so many of you cooking and baking my recipes and popping a photo on Twitter or Instagram. I always feel genuinely honoured that you have chosen to make one of my recipes.

I am working hard to balance Feasting is Fun with a few more savoury recipes. Is there anything you would particularly like to see more of on here?

Have fun making and baking in your kitchens and enjoying the memories that you are making whilst feasting together with friends and family.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Raspberries Cream Giant Doughnut

Do any of you, my lovely readers have fears? I like to think that I don’t, yet I am never too happy with heights – the bridge in ‘Indiana Jones and the Temple of Doom’. I’m pretty sure I’d have to be blindfolded, gagged and carried across!! Another irrational fear I’ve had for a while has been baking with silicone. Because it looks like plastic to me and plastic melts in the oven – right? Well today I faced my fear and baked this delicious Raspberries Cream Giant Doughnut using a silicone mould!

And guess what – it didn’t melt!

Yep you can always trust Sammie to ~~NOT~~ be at the forefront of new baking technology 😉.

I cannot tell you what a relief it is to have finally baked using a silicone mould. So much so that I have to agree with friends that bake with silicone all the time, they are an absolute dream to work with. I’ve had these silicone giant doughnut moulds since the January sales, I like to ease into things gradually!!

FF Raspberries Cream Giant Doughnut — **Raspberries Cream Giant Doughnut** such a light fluffy sponge.

Seasonal Fruit And Vegetables Are Unbeatable

When baking and cooking I really try to use seasonal fruit and vegetables. So this Raspberries Cream Giant Doughnut has defrosted frozen raspberries in the middle. Because raspberries are most definitely not in season, however I find the frozen British raspberries from Waitrose are fantastic quality and perfect for use, as fresh fruit, during the colder months.

We grow quite a bit of fruit in our back garden, including raspberries, strawberries, cherries, apples, plums and pears – ooh blackcurrants, redcurrants and blackberries too. Last year wasn’t brilliant for raspberries in our garden, yet we had buckets full of cherries. Our children are duly dispatched to various neighbours houses, sharing the fruit.

FF Raspberry And Cream Giant Doughnut — Raspberries Cream Giant Doughnut perfect for afternoon tea.

In a good year when there is an abundance of raspberries I always try to freeze some down. Usually there are only enough for our trifle on Christmas Day, as we love eating them fresh, or turning them into jam. Raspberry jam has to be my absolute favourite and I was going to make a small batch of fresh jam to use in this Raspberries Cream Giant Doughnut – however, my body had other ideas.

Keeping Positive

Rather I focus on the positives, those being: this Raspberries Cream Giant Doughnut is so easy to make, bake and decorate. And on top of that, once the doughnut is assembled and sliced into – well, the flavour is outstanding. Resulting in a sponge that is lighter than light, the ‘fresh’ raspberry tartness works well with the sweetness of the jam and the hint of almond in the glacé icing, adds that extra level of flavour.

Recipe: Makes one Raspberries Cream Giant Doughnut

At a guess I’d say this should serve 8-10 people, but there again if they want seconds…….

200g/7oz Unsalted Butter – softened plus 1tbsp extra for grasing the doughnut moulds

200g/7oz Caster Sugar

1tsp Vanilla Bean Paste – can substitute for vanilla extract – I use Nielsen-Massey

5 Large Free Range Eggs

200g/7oz Plain Flour

1.5tsp Baking Powder

1/4tsp Salt – I use Maldon

For the filling:

3-4tbsp Raspberry Jam for my homemade recipe see here

150g/5oz Fresh or Defrosted Raspberries

300ml/ 1/2 pint Double Cream + 1tsp Caster Sugar

For the icing:

100g Icing Sugar – sifted

1/2tsp Almond Extract – again I use – Nielsen-Massey

Pink Gel Food Colouring

Sprinkles of your choice

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F

Making The Doughnut Batter

Grease both of the doughnut moulds with butter – remembering to grease the middle section that will make the doughnut hole.
Into a large bowl add the butter and sugar.
Whisk/beat together for 5 minutes. This is important as it will help the sponge be very light and tender.
Add the vanilla bean paste and whisk/beat for a further 2 minutes.
Add all 5 eggs to the bowl.
Sift in the flour, baking powder and salt.
Whish/beat slowly until the ingredients have just come together.
Use a rubber/silicone spatula to give the mix a couple of stirs, ensuring all the ingredients, especially from the bottom of the bowl are combined.
Carefully spoon half of the batter into each of the doughnut halves.
Smooth the top of the batter for an even bake.
Place the doughnut halves, making sure they do not touch, on a baking tray and place in the middle of the oven.

Baking The Doughnut Halves

Cook for 40-50 minutes. Mine took 45 minutes.
The doughnut is cooked when it is golden and springs back from a light touch. You will also notice, from the picture below that the cake has started to come away from the side of the mould.
As soon as the giant doughnut halves are baked remove from the oven and place onto a cooling rack for 10 minutes.

After 10 minutes cooling in the mould has elapsed, gently tip each doughnut half out of its mould.
Allow to cool completely on the rack

Filling And Decorating The Raspberries Cream Giant Doughnut

As soon as both halves are cooled the doughnut can now be decorated.
Place one half, flat side up, on a pretty serving plate, board or cake stand.
Carefully spread the raspberry jam so that it covers the flat surface.
Arrange the raspberries in a pattern, on top of the jam.

In a bowl add the double cream and sugar.
Whisk until it just holds a stiff peak.
Fit a large piping bag with a #1M Wilton large star tip.
Fill the piping bag with the whipped cream.
Pipe a swirl pattern around the middle of the bottom layer.
Pipe stars all around the inside and outside edge of the doughnut half.

Place the other doughnut half on top of the fruit and whipped cream, curved side facing up. You now have a giant doughnut!!
To make the icing, sift the icing sugar into a small bowl, add the almond extract.
Add 2tsp of water and mix, then add a tiny bit of pink gel colouring using a cocktail stick.
The icing consistency needs to be thick but still pourable – add a little extra water to achieve this.
Using a spoon, drizzle the thick icing over the top of the doughnut, as shown in the picture.
Finally add your sprinkles before the glacé icing sets.

Serve the Raspberries Cream Giant Doughnut sliced with a nice cup of afternoon tea.

If you have enjoyed this Raspberries Cream Giant Doughnut recipe you may also like these:

Raspberry Almond Cream Cake

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Black Forest Giant Doughnut

While Sunday tea may not be a national tradition anymore, sometimes it’s nice to have a beautiful slice of something delicious, mid afternoon, just because you can!

Since I find baking a pleasure not a burden. Yet, sometimes it is nice to share things out, that way we all get to enjoy each other’s bakes!

Personally I’m all for tradition and think bringing back a proper Sunday afternoon tea, where all the family gathers together, is a brilliant idea. Perhaps not every week, although there is nothing wrong with that. Rather, once a month, with everyone contributing so that the burden of baking doesn’t fall on only one pair of shoulders.

Whatever you make and bake in your kitchen, remember feasting really is fun, especially when we share with others.

Sammie xx

Chocolate Amaretto Cake

Chocolate Amaretto Cake is the easiest, wow factor cake, you ever need to make. Delicious, moist, almond and chocolate sponge, covered in chocolate, Amaretto whipped cream and surrounded by Elizabeth Shaw amaretto flavoured chocolate flutes. Finally, tied together with a pretty ribbon!

This delicious cake is subtly flavoured with Amaretto liquer. While the delicious Elizabeth Shaw amaretto flutes surround the whipped, chocolate cream, covered chocolate cake.

Following on from the beautifully piped Strawberry Sweetheart Cake I wanted to create a cake that anybody could make, regardless of their cake decorating ability. And with Mother’s Day being celebrated in only one weeks time, this is the perfect cake to make for your mum, as a surprise, a thank you for everything she has done for you.

Most importantly, I cannot think of a better gift for any mum to receive that is better than a homemade cake and this Chocolate Amaretto Cake is sure to wow any mum, or dad!

A Cake That Can Be Made By Anyone – no matter their skill level!

Look even though I am going to give you the recipe for this cake, I want you to absolutely KNOW, that you can create this knockout cake, without any culinary skills what-so-ever. So, just this once, if you feel more confident using a cake mix from a box, I’ll turn a blind eye.

Yes I did really give you permission to cheat. Because, everyone has to start somewhere and I’d rather you used a packet mix and gave this cake a go, than be too overwhelmed by the whole ‘baking’ process to even try.

Most importantly, make sure you bake the cake, whatever recipe/packet mix you use, in a deep 8 inch round cake tin and regardless of how much cake mixture you have, only fill the tin two thirds full. And use any spare cake batter up, by baking a few cupcakes, once the main cake is baked.

Elizabeth Shaw Chocolare Amaretto Cake. — **Chocolate Amaretto Cake** as delicious as it is beautiful.

Home Baked With Lots Of Love

As a mum myself, receiving home made gifts is always very special. I was given a three layered Victoria Sponge Cake a couple of years ago. So, following orders to keep out of my beloved kitchen, I returned home to a wonderful smelling house, but a very frazzled husband.

After baking two sponge layers with the children, followed by shopping for more self raising flour that ‘worked’, another two layers were baking beautifully in the oven. And then crisis point hit, when the children removed these from the oven and declared them a disaster.

Finally, I was allowed back into the kitchen to try and help. The sponges were perfect and had risen beautifully. The problem was simply that instead of using my 6 inch sponge tins, they had used my 9 inch spring form pans! So of course the cake batter spread further, but was still perfectly usable.

Since I’d declared the cakes edible our children immediately spread Nutella on one sponge and devoured it, purely for research purposes. I was then presented with a three layer sponge cake that I have to say, not only tasted fantastic, but meant more to me than anything they could have bought.

Any mum would be thrilled to be given this Chocolate Amaretto Cake for Mother’s Day, birthday, or just because I love you mum day!

Recipe: Makes one Chocolate Amaretto Cake serves 12

For the cake:

225g/8oz Soft Light a Brown Sugar

225g/8oz Unsalted Butter – at room temperature, plus a little extra for greasing the cake tin.

1tsp Vanilla Bean Paste – I use Nielsen-Massey

1/2tsp Almond Extract

6 Large Free Range Eggs

200g7oz Plain White Flour – plus 1tbsp extra for dusting the cake tin

75g/3oz Cocoa Powder

1/4tsp Salt – I use Maldon Sea Salt

2.5tsp Baking Powder

50ml/2fl oz Whole Milk

For the frosting:

350ml/12 fl oz Double Cream

100g/4oz Dark Chocolate – I used Elizabeth Shaw Dark Chocolate Crunch Bar

1tbsp Amaretto Liquer – or 1tsp Almond Extract

For the chocolate edging and topping:

4 Packets of Elizabeth Shaw Amaretto Flutes

200g/7oz Chocolate Crispearls or one box of Elizabeth Shaw Sharing Crisp Assortment

Optional – Edible glitter – I used gold holographic as it toned with my colour theme.

Suitable length of ribbon to tie around your cake

Making The Cake

Preheat the oven to 170C/150C fan, gas mark 3, 325F.

Grease an 8 inch round cake tin with butter. Line the base with baking parchment cut to size. Add 1tbsp of flour to the cake tin and turning the tin on it’s side, over the sink, rotate the tin, tapping as you do, so that the flour coats the sides of the tin. Tip any excess flour out into the sink.
Place the sugar and butter into a large bowl.
Whisk for 5 minutes until creamy and smooth.
Add the vanilla bean paste/extract and almond extract.
Sift the flour, cocoa powder, baking powder and salt into a separate bowl – dry ingredients.
Add 1/3 of your dry ingredients and 3 eggs to the creamed butter/sugar mixture.
Mix slowly until the ingredients are combined.
Repeat the last 2 steps.
Add the milk and the last 1/3 of the dry ingredients to the bowl.
Mix slowly until nearly combined.
Switch to a metal spoon or a spatula and mix the cake batter by hand until thoroughly combined.

Baking The Cake

Place the cake tin into the centre of the oven.
Bake for 50 minutes – 1 hour.
The cake is baked when an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven.

Allow the cake to cool completely in the tin.
Don’t worry if the top has a small crack.
Once cooled turn the cake out onto a cake board or stand, so that the bottom of the cake is now the top.
Peel away the baking parchment carefully.

Making The Chocolate Amaretto Ganache

Break up the chocolate bar and place in a heatproof, microwaveable bowl.
Zap for 20 second bursts, in the microwave, stirring in between each zap, until the chocolate has melted. Set to one side to cool a little.
Pour the double cream into a large bowl and whisk until the cream just starts to thicken and hold it’s shape.

Add the Amaretto liquer, or almond extract and mix until you have chocolate cream.

Covering The Cake With Whipped Ganache

Add more of the chocolate cream, smooth using the offset palette knife, until you have an even cover of cream over the cake.
Hold the clean palette knife flat against the side of the cake and rotate the stand/cake board.
This last step ensures the covered sides of the cake are flat and even, ready for sticking the flutes to!
Gently wipe around the base of the cake with kitchen roll to remove any chocolate cream that may have fallen from the cake during the last step.

Decorating The Cake With Chocolate Flutes

Open the packages of flutes and tip the flutes out onto a plate.
You will notice that one side of the flute is flat. Press this flat side against the side of the cake, so that it is straight.
Repeat the last step, placing each flute as close as possible to the next, until the cake is completely surrounded with chocolate flutes.
Trust me you will have enough flutes – I had 4 left over!
Using both hands gently press around the sides of the cake to ensure each flute is evenly adhered, by the cream, to the Chocolate Amaretto Cake.

Tie the ribbon, midway up the cake (not the flutes) – I found I needed help from someone, putting their finger on the knot as I tied the bow.

Adding The Cake Topping Decoration

Next add your topping. I used Chocolate Crispearls with added holographic, gold, edible glitter! However the Elizabeth Shaw sharing crisp assortment would have looked beautiful, especially left unwrapped, as the colours would have worked beautifully with the ribbon I used.
Once you have filled the top of your cake, place in the fridge to firm up for at least an hour.

I was absolutely thrilled with how well this Chocolate Amaretto Cake turned out.

Creating A Beautiful Cake With Minimal Skill

The only real skill needed to create a cake that looks this stunning is patience. I really believe anyone can make this cake. Yes young children may need some supervision and if they are going to be eating the cake I would definitely recommend using almond extract in the whipped cream, not alcohol!

Is there someone you know, who has a special occasion coming up and would be blown away if given a cake like this?

If you do make this cake please send me a picture via Twitter/Instagram?

I hope, given the step by step instructions (and cheat if needed!) that you try making this cake. Elegant and professional are two words I use for this cake. You too can create a cake that is both elegant and professional looking.

If you have enjoyed making this Chocolate Amaretto Cake and want to make more, here are some recipes to try:

Chocolate Sparkle Cake

Raspberry Lemon Celebration Layer Cake

Chocolate Heart Cake

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Elizabeth Shaw provided me with the Chocolate Flutes and Dark Chocolate Crunch Bar used in this post. All opinions, content and recipes are my own. Please see my Disclosure Policy.

Strawberries And Cream Cake

Hi, thank you for stopping by to look at this scrumptious Strawberries And Cream Cake! I hope the sight of it puts a smile on your face. Strawberries in Spring remind me of the promise of sunshine, picnics in the park and days at the beach. Ultimately I think that strawberries are a celebration of warm, sun drenched days, to be shared with friends and family.

Because this cake is so easy to make and looks so beautiful, it easily turns any occasion into a Feast! Since I found strawberries on special offer I baked this cake. Because, they were so sumptuous they deserved celebrating!

FF Strawberries And Cream Cake — Strawberries And Cream Cake

Sometimes during Summer when it is hot, too hot for cake (yes there is such a thing in my world), we eat strawberries as they are, warm from the sun, or refreshingly churned into the most delicious ice cream, see my Strawberry Ripple Ice Cream. While cooler days allow for the indulgence of cake, with vanilla whipped cream and ruby red strawberries.

Recipe : Strawberries And Cream Cake serves 8

For the cake:

225g/8oz Caster Sugar

225g/8oz Unsalted Butter – room temperature (plus a little extra for greasing the tins)

4 Large Free Range Eggs

1/4tsp Salt – I use Maldon

225g/8oz Self Raising White Flour – alternatively use the same quantity of Plain White Flour plus 2tsp baking powder

1tsp Vanilla Extract – I use Nielsen-Massey

For the filling:

450g/1lb Strawberries – hulled and sliced, save 1 pretty strawberry for the top

400ml/3/4 pint Double Cream

1 tsp Vanilla Bean Paste – alternatively use vanilla extract

1 tbsp Sugar – optional

Method : Preheat the oven to 180C/160C fan, 350F, gas mark 4

While using the ‘All in one’ technique for this cake, which usually involves placing all of the ingredients into a bowl and whisking, I have added an extra step.

Making and baking the sponge cakes

First of all grease 2 x 7in (17.5cm) sandwich tins and line the base of each with baking parchment.
Next add the butter, sugar and salt into a large mixing bowl. Whisk the ingredients together until pale and creamy.
Add the vanilla extract and eggs; Note – I always crack eggs into a separate bowl first, any shell is easily removed and one bad egg cannot spoil the cake batter. Also sift the self raising flour (or plain flour and baking powder) into the same bowl.
Whisk all of the ingredients together until just combined and smooth. Take care not to overmix the cake batter, as this can result in a heavy sponge.

Divide the mixture evenly between the 2 prepared sandwich tins. Smooth the top of the cake batter using the back of a spoon.

Place the tins into the oven and bake for 20-25 minutes. — Ready for the oven

Place the tins into the centre and lower parts of the oven and bake for 20-25 minutes.
The sponges are baked when they are golden and spring back when lightly pressed in the centre. Also an inserted skewer will come out clean.
As soon as the cakes are baked remove from oven and allow to cool for 10 minutes in their tins.
Turn the cakes out on to a cooling rack and leave to cool completely before filling and decorating. Carefully remove the baking parchment.

Cooling cakes, waiting to be transformed.... — Cooling cakes, waiting to be transformed….

Filling and decorating the cake

As soon as the cakes have cooled they can be filled and decorated.
In a large bowl whisk together the cream, sugar and vanilla bean paste until the cream holds it’s shape. Also, take care not to overmix as this can cause the cream to split, creating butter!

Spread half of the cream onto the bottom cake layer, flat side up. — Bottom half of the cake

Place one cake sponge on to a plate or board, flat side up.
Spoon half of the whipped cream on to the cake and spread so that it almost comes to the edge.
Add a layer of sliced strawberries on to the cream.

Arrange the sliced strawberries over the cream. — Strawberries and cream

Now place the other cake on top, flat side facing down.
Cover the top with the rest of the cream and decorate with sliced strawberries, placing a whole strawberry in the middle.

Place the finished cake into the fridge for 1 hour, as this allows the cream to firm up and makes slicing easier.

I serve this cake sliced and placed on my best china, with a cup of tea served in a cup and saucer. You may slice and serve this cake however you wish.

Both cake sponges can be made a day ahead, cool and store in an airtight container, using baking parchment to separate them. Yet the cake is best assembled on the day of eating.

As with all cream cakes they are at their best on the day they are made. Wrap any leftover cake in cling film, alternatively place in an airtight container and store in the fridge. Eat within 2 days of assembling.

If you have enjoyed this recipe for Strawberries And Cream Cake you may also like these:

Summer Mixed Berry Sponge Cake

Strawberry Topped Chocolate Heart Pavlova

Double Strawberry Almond Muffins

While I love baking, sharing my finished bakes gives me the most pleasure. Since, I delight in seeing the anticipation and a happy face as someone enjoys something I’ve made. Finally, remember, before slicing into this cake I urge you to take a photo! Because, when you look at this cake in the deepest, darkest, depths of an icy winter, it will remind you that sunny days are ahead. Hope is powerful, even when it is in the form of cake!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Raspberry Chocolate Pavlova

Hello, I’m writing this blog with fond memories of our week spent in the heart of Devon during half term. This Raspberry Chocolate Pavlova was made, at the barn, with minimal equipment and only my memory for the recipe! And I’d certainly call that a challenge!!

Fresh fruit dessert embellished with a vase of pink roses to one side. — Raspberry Chocolate Pavlova

Holiday Baking:

Physically it was a bit of a struggle for me, but that was more than compensated by the time we spent as a family. Hanging out together, all 5 of us on a trampoline ( trust me I wasn’t jumping!) that I thought was going to collapse at any second. Taking turns to row around the pond. Discovering semi-wild farm cats and their kittens in the hay barn – sooo cute. And spending time with our Devon families, both in church and on the farm. Yet most of all being together Feasting and Having Fun!!!!!

Fresh fruit topped meringue slice served with a pot of tea and flowers — A slice of Raspberry Chocolate Pavlova.

Firstly I have to give complete credit to Nigella for inspiring this scrumptious Raspberry Chocolate Pavlova.

While staying in our gorgeous Barn in the middle of nowhere Pip had invited us to share a meal with her and her wonderful hubby Sailor Man and their daughter Leggy Lou!

Pip would be cooking Lasagne and I offered to do pudding!!

We’ve been staying on the same farm, in the same barn at least 10 years. I was pretty confident, given the restricted equipment available in the barn, that I could ‘easily’ whip up a Raspberry Chocolate Pavlova!!

This is one of those puds that not only has the WOW factor visually but tastes even better than it looks. So simple to do then?

FF Raspberry Chocolate Pavlova — Raspberry Chocolate Pavlova a delicious combination of flavours.

While out shopping I remembered ALL the ingredients (I may have made this a few dozen times before!). Although I couldn’t remember the quantities!

Back at the farm, in a rare moment of actually being able to get a signal, I successfully popped onto Nigella’s website and got the recipe. Fortunately I had not forgotten anything – boy was I relieved!!

Recipe: Raspberry Chocolate Pavlova serves 8

You will need a good sized baking sheet that can take a 30cm diameter circle of meringue, lined with parchment paper.

6 Egg whites. (Preferably free range) at room temp

300g Caster Sugar

Tiny pinch 1/8 tsp Salt – I use Maldon

3 tbsp Cocoa Powder (not drinking chocolate)

1 tsp Balsamic vinegar (your just gonna have to trust me on this one???!!)

50g Chopped Dark (70%) Chocolate + an extra 25g Dark (70%) Chocolate chopped very fine, for sprinkling over before serving

450ml Double Cream

300g – 500g Raspberries – Fresh if possible. I have used decent thawed frozen ones in the midst of winter and it worked – Waitrose sell good quality frozen berries

Method: Preheat the your oven to 200C/180C fan (350F, gas mark 4).

Making The Chocolate Pavlova:

First of all, if you have any kind of electric whisk PLEASE use it. You can see from the photo below that I did not have one and it was VERY HARD WORK!!!

Oh yes - I whisked 6 egg whites using a rotary whisk!!! Gone are the bingo wings!!!! — Oh yes – I whisked 6 egg whites using a rotary whisk!!! Gone are the bingo wings!!!

Once the egg whites form stiff, satin peaks slowly add the caster sugar and keep whisking. Oh the joy, what was already a hard job became much more difficult as the sugar mixed into the whites. The mixture will become much thicker.

Once all the sugar is fully incorporated whisk until the meringue mixture is glossy, satiny and holds a stiff peak!

Next add the sieved cocoa, chopped chocolate and balsamic vinegar (stay with my guys it’s really worth it in the end!!!)

I'm not a big sifter?(I am a big sister!!!!!), but cocoa really does need a god old sift to remove any lumps!! — I’m not a big sifter?(I am a big sister!!!!!), but cocoa really does need a god old sift to remove any lumps!!

Using a metal spoon gently fold in the chocolate, cocoa and balsamic vinegar until the ingredients are fully combined. This was challenging for me, as you can see from the photos I’d used a straight sided, flat bottomed casserole dish as a mixing bowl!

Still I’m nothing if not adaptable!

Shaping The Pavlova

When at home I draw round a 12″ (30cm) round cake tin, with pencil, on to parchment paper. On holiday I had to ‘guesstimate’!

Flip the paper over, so that the pencil marking is on the underside. At this point, you can attach the parchment to the baking sheet with little dobs of meringue mixture. These act like glue and stop the paper moving around.

Using the drawn circle as a guide, gently pile on the meringue mixture into the centre using a metal spoon. Use a palette knife (or butter knife if on hols!!!) to gently spread the mixture into an even circle shape approx 30cm across.

I’ve found it helps the cooked Pavlova not to crack if you build the sides up slightly so the centre is approx 1-2cm lower than the edge. It doesn’t matter if it does crack as later on you will be smothering it in whipped cream and raspberries! Using your knife smooth out the centre and create swirls around the outside of the Pavlova. Let your creative, fun side run free!! It’s soo much fun and you can swirl to your hearts content!

The lighting was beautiful in the barn and it makes the Pavlova look sooo pretty x

Making The Chocolate Pavlova

Place the beautiful Pavlova on the middle shelf of the preheated oven (180C – 350F or gas mark 4), immediately turn the oven temperature down to 150C (300F gas mark 2) and bake for 1, 1/4 – 1, 1/2 hours.

If you are confident about the eggs you have used, gather the children around the bowl and let them lick the bowl clean. Make sure you have a little taste too. It’s GORGEOUS. I think it tastes like the lightest chocolate mousse. You are eating raw egg so please do not taste if you are pregnant, unwell or elderly. Also I wouldn’t let my children taste it when they were very young. Our youngest is 12 now so he was allowed to try some!

The Pavlova is cooked when the outside looks lovely and crisp and you can see the dark, fudgey inside through the natural small cracks in the surface.

Turn the oven off and leave to cool completely in the oven.

Decorating The Pavlova

As soon as the Pavlova is completely cool remove from the oven and peel off the Parchment paper (I’ve never yet had one stick using Parchment, if you use greaseproof paper I can’t guarantee it will peel off as easily).

Place the Pavlova on a flat cake stand, cake board or metal tray if that’s all you have to hand!

Whip the cream until thickened but still floppy (adding a teaspoon of caster sugar if you prefer to sweeten the cream) and smother the top of the Pavlova with it leaving a cream free edge.

Tumble (or carefully place it’s your choice!) the raspberries over the cream topped Pavlova.

Now finally sprinkle over the remaining 25g (about a tablespoon) of finely chopped dark chocolate.

Soo beautiful, but the proof of the pudding is in the eating!!! — Soo beautiful,Raspberry Chocolate Pavlova. the proof of the pudding is in the eating!!!

Serving Dessert

We shared this with our dinner hosts who were extremely complimentary about the combination of flavours, but mostly the hidden, almost brownie like middle of the Pavlova. The contrast between the crunchy outer layer, the sublime tartness of raspberry enveloped in velvety whipped cream and then the surprise, almost fudgey centre with nubs of chocolate work to create a TASTE SENSATION! Thank you Nigella for inspiring this recipe.

If you have enjoyed this recipe for Raspberry Chocolate Pavlova you may also like these:

Lemon Lime Meringue Pie

Raspberry Topped Lemon Curd Pavlova

Do certain foods bring back memories of holidays, certain dinner parties or specific dinner guests?

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.