peppermint bark meringues

Gosh it's been a while, I can barely remember how to write a blog post, but here I am... My friends over at Williams-Sonoma asked me to create a recipe using their famous peppermint bark, and while it isn't Christmas themed I'm not saying it wouldn't be perfect for the big day here in Australia, when it's likely to be hot, and summer strawberries will be abundant. Mint and strawberries are a wonderfully fresh combination, and adding chocolate is just a bonus, warm from the oven they taste just like a mint slice.

peppermint bark meringues 

100g egg whites, from approximately 3 large eggs

165g caster sugar

pinch cream of tartar

100g peppermint bark, finely chopped

fresh strawberries and whipped cream to serve

• pre-heat oven to 100ºC, line a baking sheet with baking paper

• put the egg whites and sugar into the bowl of a stand mixer, lightly whisk together to break up the egg whites

• place the bowl over a pan of simmering water, make sure the bowl does not touch the water, whisk the egg whites until the sugar has dissolved, they have increased in volume and feel hot

• put the bowl on the stand mixer, add the cream of tartar and whisk until the egg whites are marshmallowy and cool

• fold the chopped peppermint bark through the meringue, keep a tablespoon or so aside for sprinkling, then use an ice cream scoop to drop small mounds of meringue onto the lined tray

• using the back of a teaspoon, gently press the centres of the meringues to create little indents

• sprinkle the remaining peppermint bark over the meringues and bake for approximately an hour and 15 minutes, until the meringues feel crisp and dry

• leave to cool then enjoy as they come or serve with strawberries and whipped cream

• store in an airtight container, the meringues will keep for 2 weeks

 

lemon cream chiffon cake

It's the end of March and I've not baked much this year, the motivation just hasn't been there. Last week was my birthday, so I made the effort and baked this lemon cream chiffon. I really enjoyed the process, and the cake, big call I know, but I think this is my favourite chiffon yet. 

I used my base chiffon cake recipe with lots of lemon zest and a mix of lemon and orange juice, split the cake into 3 layers, then filled with a super tangy lemon curd. Chiffon sponge is very delicate but the layers held up well. I crumb coated with a lemon curd mascarpone, then covered the lot with softly whipped cream. It was SO good. Filling the layers with just lemon curd was a revelation. Whenever I've sandwiched cakes with curd in the past it's always been in tandem with whipped cream. Using the curd in isolation kept the layers from sliding, melding with the sponge to create intense bursts of lemon flavour, and the tang, so delicious! It's kick started my mojo, so hopefully I'll be back with more to share soon.

Citrus Chiffon Cake

6 eggs yolks (115g)

7 egg whites (270g)
225g plain cake flour*
250g caster sugar
50g extra caster sugar
1tsp baking powder
1/2tsp salt
zest of 2 lemons, grated super finely
juice of 1 lemon made up to 180ml with freshly juiced orange juice
120ml canola oil, or similar

1 tsp vanilla extract

1/2 tsp cream of tartar

250g mascarpone

lemon curd, recipe below

250ml thickened cream

* in Australia look out for the Lighthouse brand in the blue and white box "biscuit, pastry and cake low protein plain flour" take care not to buy the pizza flour by mistake... 

• preheat your oven to 170ºC

• combine the cake flour, baking powder and salt, sift into a large bowl (use a stand mixer, if you have one, with the paddle attachment) add the 250g caster sugar and lemon zest, mix to combine

• make a well in the centre of your flour combo, add the lemon/orange juice, egg yolks, oil and vanilla extract, mix until smooth

• in another, really large bowl, whisk the egg whites until foamy, add the cream of tartar then mix until you have soft peaks (the cream of tartar is not essential, not an issue if you can't find it, but it does stabilise the egg whites) gradually add the additional 50g caster sugar, whisking until you have firm peaks and the sugar has dissolved

• fold the egg whites into the batter in three stages, you might need to carefully tip the batter into the egg whites after the first addition if your mixer bowl is not big enough

• pour the batter into an ungreased, unlined angel food cake tin and bake for 55-60 minutes

• remove the cake from the oven and immediately invert to cool, if your tin doesn't have "feet" to stand on, sit the centre tube of the cake tin on an upturned mug, you want lots of air circulating around the cake as it cools

• when completely cool, to release the cake, run a sharp knife around the inside and tube sections of the cake tin, remove the cake leaving it sitting on the centre section of the tin; this next stage is tricky, slide a strong thread, I use dental floss, between the base of the cake and the tin, slide the string all the way around the cake, crossing each end around the tube, finally invert the cake onto your serving plate

• use a serrated knife to carefully cut the cake horizontally into 3 even layers (I use the cocktail stick method, watch this demo from the Martha Stewart site here)

• spread a thick layer of lemon curd on the base layer of the cake, stack the middle layer on top, taking care to line up the edges, repeat this process with the remaining layer. Pop the cake in the fridge for 15 minutes to firm up a little

• tip the mascarpone and remaining lemon curd into a small bowl and whisk until combined. Use an offset pallet knife to completely cover the cake with the lemon mascarpone cream, this is the crumb coat, it will look super messy, but don't worry, that's the idea. Chill in the fridge for 30 minutes

• whip the thickened cream to soft peaks, again use an offset pallet knife to cover the cake with whipped cream. You can serve the cake right away, but an additional 30 minutes or so in the fridge will firm up the cream for neater slices.

• use a serrated knife to cut your cake into slices, wiping the knife between slices, enjoy!

• the cake will keep covered in the fridge for 3 days

Lemon Curd

2 jumbo eggs 
2 egg yolks
150g caster sugar

80g cold butter
zest of 2 lemons
90ml lemon juice

• whisk the eggs, yolks and sugar together then tip into a small pan with the lemon zest, juice and butter
• heat gently, stirring constantly, until the butter has melted and the mixture has thickened (enough to coat the back of a spoon)
• strain the curd through a sieve into a sterilised jar, cover the top with cling wrap as it cools to prevent a skin forming
• when completely cool remove the cling wrap, seal the jar and store in the fridge for up to two weeks

cherry, chocolate and coconut trifle

It's mid December, the tree is up, lights are twinkling, it must be trifle time! I received a beautiful Christmas hamper from Snowgoose, filled with cheese, cherries and a bottle of Veuve Cliquot. I built a fabulous cheese board with cherries and a few festive treats, then indulged my cherry ripe trifle fantasy. The trifle followed my trusty formula; jelly base, a custard/mousse layer, a mound of softly whipped cream, some crisp meringues, and a tumble of fruit. 

The Christmas 2022 iteration goes like this, cherry and champagne jelly, chocolate bavarois, whipped cream and coconut meringues.  You'll need to pit your cherries, I use a nifty cherry pitter, it takes a while and makes a mess but is not at all difficult. If you don't have a cherry pitter, use a small knife to cut the cherries in half and prise out the pits. Summer in Sydney can be a bit humid, if your meringues are a bit sticky, don't worry, it will just add a little chew, this trifle/pavlova hybrid is always a hit. Have a large trifle bowl sparkling clean, ready to go.

The layers

(serves 16)

cherry jelly, recipe below

chocolate bavarois, recipe below

600ml whipped cream

coconut meringues, recipe below

additional cherries to serve

• follow the instructions for the jelly and bavarois layers, and the meringues below

• when you ready to serve, top the bavarois with roughly half the whipped cream, a handful of cherries, and a tumble meringues. Serve immediately with the additional meringues, cherries and cream on the side

cherry jelly

240g caster sugar

500g cherries, pits removed

350ml water

300ml champagne or sparkling white wine

5 platinum strength gelatine leaves

• tip the sugar and water into a saucepan, stir over a medium heat until the sugar has dissolved, then bring to a boil. Add the cherries and simmer for 5 minutes. Add the champagne, take care it will bubble up, simmer for an addition 5 minutes. 

• while the cherries and champagne are simmering, soak the gelatine leaves in a bowl of cold water. Take the pan off the heat, add the gelatine and stir to dissolve. 

• place a muslin lined sieve over a large bowl, carefully tip the cherry liquid into the sieve, and leave to strain. Do not press the fruit, just leave it to gravity and you should have a nice clear syrup. Pour the syrup into your serving dish, cover and place in the fridge for approximately 6 hours to set. 

chocolate bavarois

250ml milk

4 jumbo egg yolks

225g caster sugar

150g semi dark chocolate, finely choppped

2 platinum strength gelatine leaves

300ml thick cream, whipped to soft peaks

• pop the milk in a medium pan and bring to a simmer, meanwhile whisk the egg yolks and sugar until pale and creamy, slowly stream in the hot milk, whisking as you go. Return to the pan, over a low heat, stir continually until the custard thickens and coats the back of a spoon, take off the heat

• meanwhile soak the gelatine leaves in a bowl of cold water for 5 minutes, squeeze out the excess water, then add to the hot custard and stir to dissolve. Pour the custard through a sieve into a clean bowl, tip in the chopped chocolate and stir until the chocolate has melted and the custard is a uniform colour. Sit the bowl on top of a larger bowl filled with ice to cool, stirring every couple of minutes. 

• after 10-15 minutes the custard should feel cool, using your whisk, fold in the whipped cream

• carefully pour the bavarois over your jelly layer, it should level itself, you can help it along with a gentle shake, or smooth with a palette knife or the back of a spoon

• cover and return to the fridge to set, approximately 4 hours

coconut meringues

4 egg whites

220g caster sugar

1/4 tsp cream of tartar

40g coconut flakes

• pre-heat oven to 100ºC, line 2 baking sheets with baking paper

• put the sugar and egg whites in the bowl of a stand mixer, lightly whisk together to break up the sugar

• place the bowl over a pan of simmering water, make sure the bowl does not touch the water, whisk the egg whites until the sugar has dissolved, they have increased in volume and feel hot

• put the bowl on the stand mixer, add the cream of tartar and whisk until the egg whites are marshmallowy and cool

• drop tablespoons of meringue onto the lined trays, sprinkle liberally with the coconut flakes, and bake for approximately an hour, until the meringues feel crisp and dry

• store in an airtight container, the meringues will keep for 2 weeks

Almond and Pistachio Babka

I revisited our old friend the babka to test out the features on the new Kenwood Chef Patissier. A mid winter cold snap seemed the perfect time to try the dough proofing setting, and having a mixer that weighed and heated the dough was such a time saver. I find a stand mixer is indispensable for this style of dough, and the Kenwood was fabulous, the dough was perfectly silky and smooth, and even with a combined 20 minutes of kneading the mixer did not budge and inch. The bowl and attachments are huge, I'm keen to try a triple batch of pizza dough, its ages since we had a pizza night.  

I also tested out the nut chopper, a very handy little accessory that attaches to the high speed outlet. It was the perfect size for a handful nuts and came with 3 additional storage jars which made me disproportionally happy! It's the little things...

There are 3 parts to this babka, the dough, the filling, and the syrup. There are also 3 parts to the dough. It's a little fiddly but not difficult, and definitely worthwhile. There's a sponge, a portion of the flour and milk are mixed to a stiff paste with the yeast then left to ferment before the dough is mixed, the dough proofing feature was great here too. Using a sponge reduces the amount of yeast required, keeping the babka fresher for longer. Another portion of flour and milk are cooked on the stove until gelatinous and thick; this is the tangzhong method, a traditional asian technique that gives soft, fluffy airy bread. The third part combines the dough ingredients for kneading. Still with me? I hope so, it makes the softest dough, my son convinced me to make doughnuts with the last batch and they were incredible sugary pillows of joy! Back to the babka, if pistachios aren't your thing, try a chocolate hazelnut version. Replace the almond spread with your favourite chocolate hazelnut spread, and add a sprinkle of chopped hazelnuts in place of the pistachios, definitely my kids babka of choice.

Almond and Pistachio Babka

sponge

65g plain flour

60g milk

5g instant dry yeast

tangzhong

80g milk

20g plain flour

dough

265g plain flour

60g milk

60g sugar

2 large eggs, approximately 100g

5g salt

60g butter, cut into 8 pieces, squidgy at room temperature

filling

150g almond or pistachio spread

50g shelled pistachios

syrup

75g caster sugar

85g water

• combine the sponge ingredients in the warming bowl of the Kenwood Chef Patissier, run the dough proofing preset for 20 minutes

• while the sponge is proofing, put the tangzhong ingredients in a small pan, whisk until smooth, then continue to whisk over medium heat until smooth and thick, set aside to cool

• once the sponge is bubbly and puffed, add the tangzhong and the remaining dough ingredients, except the butter, to the warming bowl. Run the dough proofing preset for 10 minutes, until silky and smooth. Turn the speed back to low, add the butter a piece at a time, waiting until the butter has been completely incorporated before adding the next piece. Once all the butter has been added, run the dough proofing program for a further 10 minutes, until the dough is smooth, shiny and elastic

• turn the dough out onto a lightly floured board, pat into a rectangle, cover and place in the fridge for an hour to firm up, the dough is very soft, chilling will make it easier to handle

• while the dough is chilling, use the nut chopper to finely chop 35g of the pistachios, roughly chop the remaining 15g and keep for later

• lightly flour your bench, remove the dough from the fridge, slide it onto the floured bench and roll to form a rectangle approximately 30cmm by 40cm
• spread the almond spread over the dough rectangle, leaving a 1cm border clear at the top of the 30cm edge, strew with the finely chopped pistachios
• using a pastry brush, lightly bush the 1cm border with water
• with the 30 cm edge closest to you, carefully roll the dough away from you, into a log shape, as if you are making a roulade or swiss roll 
• gently press along the damp edge to seal, trim the uneven ends, carefully lift onto a lined baking tray and put into the fridge for an hour to firm up, again this will make it easier to cut and shape
• while your babka is chilling, grease your loaf tin and line with baking paper
• once firm, using a sharp knife, cut the log in half lengthways to give you two long strips, see image above, turn the strips cut side up, place one over the other to form an X, then make a couple of twists with each end, try to keep the cut edge facing upwards
• lift your babka into the loaf tin, tucking the ends under, cover with a damp tea towel and leave in a warm place to proof, you want the babka to almost double in size, it's ready when the dough springs back when gently pressed
• pre-heat your oven to 180ºC, bake the babka in the centre of the oven for 30-35 minutes; test with a skewer at 30 minutes, if the skewer can be pushed in and removed easily, and comes out clean the babka is ready, if not pop it back in the oven and re- test at approximately 3-5 minute intervals

• while the babka is baking, put the syrup ingredients into a small pan, stir over a medium heat until the sugar has dissolved and the syrup has thickened slightly
• remove the babka from the oven, place the tin on a wire rack, then brush all over with the syrup. It may seem like a lot of syrup, but that babka will soak it up

• allow to cool slightly, sprinkle the roughly chopped pistachios over top and enjoy, it's never better than warm from the oven

• leftovers will keep in an airtight container at room temperature for 3 days

apple charlotte

If you love apples and the crisp yet soft paradox of hot buttered toast, this is the dessert for you!  A charlotte is the autumn/winter edition of another English classic, the summer pudding, both feature fruit and fluffy white bread, but for me the charlotte has the edge with its crispy, buttery exterior and undeniable affinity with custard. 

Use your favourite apples, I went for a mixture of Granny Smith and Pink Lady. The apples are cooked down very slowly, intensifying their flavour, I don't add much sugar so the result can be quite tart, increase the sugar if you prefer, but not too much as you'll dull that wonderful apple-iness. 

This is an ideal recipe for a chilly day when you've no reason to leave the house, it's not particularly taxing, but does take time. Serve the charlotte hot from the oven with custard, cream, or ice cream, maybe all three, a hit of caramel sauce was a winner with a sweet toothed member of our house. Store leftovers covered in the fridge, they won't be pretty, but will reheat beautifully. 

Developed for Harris Farm Markets this recipe uses fruit from their Imperfect Picks range, bargain produce that saves fruit from landfill and supports our local farmers.

You'll need a 1 litre pudding basin.

apple charlotte

1.2kg apples

25ml lemon juice

50g caster sugar

1/2 teaspoon vanilla paste, or seeds of 1/2 vanilla bean

1 cinnamon stick

1 star anise

175g butter, divided into 60g and 115g

1 egg, separated

8-10 slices white bread

• add the lemon juice to a medium/large saucepan

• peel, core and dice the apples, add to the pan and toss in the lemon juice as you go. Once all the apples are in the pan add the sugar, vanilla, cinnamon stick, star anise, and the 60g of butter. Cook very slowly on a low heat, stirring often, until the apples have broken down and the liquid has evaporated. Keep the heat low and take your time, you don't want the apples to brown; this took 40 minutes for me but could be more/less depending on the size of your pan and the juiciness of your apples. Take off the heat and leave to cool

• while the apples are cooking put the remaining 115g butter into a small pan. Melt the butter over a medium heat. The butter will bubble and a layer of foam should appear on the surface, keep boiling, the foam will form into clumps of milk solids that will sink to the bottom of the pan, keep heating, the butter stops bubbling once the water content has boiled off, this is the point we are aiming for. Take the pan off the heat and pour the clarified butter into a shallow bowl through a muslin lined sieve or coffee filter. Set aside while you prep the bread.

• use a serrated knife to cut the crusts from the bread slices. Cut a circle from one of the bread slices to fit the bottom of your pudding basin, you could eyeball this, but I gently pressed the base of the pudding basin into the slice of bread to leave an outline for me to cut around. Dip the bread round into the clarified butter, place it in the bottom of the basin, butter side down. Take 6 slices of bread and cut into thirds, dip the strips, one at a time, into the butter and place them vertically with the buttered side pressed to the pudding basin, overlap the slices as you work your way around, you may not need all of the strips. When the basin is fully lined with bread strips, lightly beat the egg white and use it to brush over the joins in the strips, lightly pressing them to seal.

• remove the cinnamon stick and star anise from the cooled apples, break the egg yolk with a fork, then beat it through the apples. Tip the apples into the bread lined basin, the use the remaining bread slices to form a lid, this time placing them butter side up. Fold the ends of the bread strips over the base, brush with egg white and press to seal.

• heat your oven to 200ºC (180ºC fan)

• find a plate/saucer that fits snuggly over the top of the pudding basin, cover with foil, brush the side that will touch the charlotte with clarified butter and sit it on top. Fill an oven safe bowl with pastry weights (I use dried red lentils!) and put that on top of the plate. Transfer the pudding/plate/bowl situation onto a baking tray and place in the oven. After 40 minutes remove the weighted bowl and plate, continue to cook the charlotte uncovered for another 15 minutes, or until golden brown.

• Remove the charlotte from the oven, let it rest for 5 minutes then invert it onto a plate and serve. I topped mine with a spoon of super thick cream and a couple of blackberries, simple but glorious!

Chocolate Orange Swiss Roll Wreath

Merry Christmas! Hope this festive season is kind, what a couple of years it's been. Christmas baking is in full swing here; I started out making a Yule log, but took a detour along the way, and here we are with a wreath, I'm not disappointed. It's a terrific dessert for a celebration; it's pre-portioned, you can make it ahead, and takes up little of the highly contested, very precious fridge space.

The chiffon sponge is very light and flexible, and rolls really well. I made 2 rolls, one filled with vanilla swiss meringue buttercream, the other filled with chocolate swiss meringue buttercream. You'll need some berries for decoration, I used a punnet each of raspberries, strawberries, red currants and some very festive dried orange slices.

sponge

35g cocoa powder

50g caster sugar

95g plain flour

5g baking powder (just over a teaspoon)

1/2 teaspoon salt

zest of an orange

110ml freshly squeezed orange juice

7 jumbo egg yolks

80g canola oil

1tsp vanilla paste

8 jumbo egg whites

1/2 tsp cream of tartar

butter for greasing

• preheat your oven to 150ºC, grease and line 2 swiss roll pans with baking paper, then lightly butter the paper
• combine the cocoa, flour, baking powder, and salt, sift into a the bowl of a stand mixer, if you have one, and with the paddle attachment mix through the 50g caster sugar 
• make a well in the centre of your flour mixture, add the orange zest and juice, egg yolks, oil and vanilla paste, mix until smooth
• in another, really large bowl whisk the 8 egg whites until foamy, add the cream of tartar then mix until you have soft peaks, gradually add the additional 50g caster sugar, whisking until you have firm peaks and the sugar has dissolved
• fold the egg whites into the batter in three stages
• divide the batter between the tins and bake for 12-15 minutes; check after 12 minutes, the cake should spring back when gently pressed, if not, put it back in for the extra few minutes

• leave the cakes in their tins for 5 minutes, then turn out onto cooling racks, remove the paper and leave for a further 5 minutes

• take a clean piece of baking paper, approximately 20cm longer than the cake, and place it on top of tone of the warm cakes, flip the cake and lay it on the paper on your bench, roll up the sponge from the short end with the paper inside, and leave to cool completely. Repeat with the other sponge.

• while the sponges cool, prepare the fillings

• carefully unwrap the cake rolls, spread one with the vanilla buttercream, roll the sponge into a log then wrap tightly in plastic wrap and place in the fridge to firm up. Repeat the process with the other cake roll and chocolate orange filling.

• give the rolls an hour in the fridge then make the ganache. Sit a wire rack over a tray, unwrap the cake rolls and place seam side down on the rack. Pour the ganache over the rolls and leave to set, the tray will catch the excess making clean up a little easier.  Once the ganache has firmed up, slice the rolls, place on your serving board in a wreath pattern, decorate with red berries, red currants and dried orange slices. Enjoy!!

Vanilla Swiss meringue buttercream

3 large egg whites

180g granulated sugar

230g butter, at room temperature, cubed

pinch salt

1 vanilla bean, seeds scraped

• combine the egg whites and sugar in the bowl of a stand mixer, place over a pan of simmering water and whisk constantly until the temperature reaches 72ºC 

• return the bowl to the stand mixer and whisk on medium high until the mixtures cools, has doubled in size and forms stiff peaks (if you don't have a stand mixer, a hand held electric mixer will be fine, I wouldn't attempt by hand)

• add the butter a piece at a time, mixing to incorporate each piece, the mixture may look alarmingly curdled but keep mixing and it will magically come back together

• once all the butter is incorporated add the salt and vanilla bean seeds, mixing on slow until combined

Chocolate Orange Swiss meringue buttercream

3 large egg whites

180g granulated sugar

230g butter, at room temperature, cubed

pinch salt

1 vanilla bean, seeds scraped

85g chocolate (I used 60%), melted

1 tbsp finely zested orange zest 

• combine the egg whites and sugar in the bowl of a stand mixer, place over a pan of simmering water and whisk constantly until the temperature reaches 72ºC 

• return the bowl to the stand mixer and whisk on medium high until the mixtures cools, has doubled in size and forms stiff peaks (if you don't have a stand mixer, a hand held electric mixer will be fine, I wouldn't attempt by hand)

• add the butter a piece at a time, mixing to incorporate each piece, the mixture may look alarmingly curdled but keep mixing and it will magically come back together

• once all the butter is incorporated add the salt, vanilla bean seeds, melted chocolate, and orange zest mixing on slow until combined

Ganache Coat

150g chocolate, finely chopped (again I used 60%)

110ml cream (approximately35% fat)

• tip the chopped chocolate into a heat proof jug

• pour the cream into a small pan and bring to the boil.

• pour the hot cream over the chocolate, stir to ensure all the chocolate is submerged, leave for 5 minutes then stir until smooth

simple vanilla and orange no-bake cheesecake

I've been slow to embrace the cheesecake, but now I'm a convert. Baked or not, Basque style, made in a tray and cut into bars, I'm a fan. This is a really easy no bake cheesecake, wonderfully light, and so easy to adapt, a fabulous start for a cheesecake journey.

Vanilla and Orange no-bake Cheesecake

serves 12

250g scotch finger biscuits

100g butter, melted

zest of 1 orange, divided in 2

500g cream cheese, at room temperature

100g caster sugar

1 tsp vanilla extract

2g gelatin

30ml boiling water

300ml thickened cream (approx 36% fat)

500g strawberries

250g raspberries

25g caster sugar

50ml orange liqueur

juice half an orange

• line the base of a 20cm springform cake pan with baking paper, lightly grease the inside

• break the biscuits into a food processor, blitz to fine crumbs. Add the melted butter and half of the orange zest, pulse until combined 

• tip the crumbs into the cake pan, give the pan a shake to level them out, use the base of a flat glass or similar to press the crumbs into the base and up the side of the pan, then pop in the fridge while you prepare the filling

• in a small bowl, sprinkle the gelatin over the boiling water, mix until evenly dissolved, set aside

• add the cream cheese, sugar, vanilla and remaining orange zest to the bowl of a stand mixer (a hand held electric mixer will work well too) use the paddle attachment to beat until smooth, then add the gelatin and beat until combined

• whip the cream to soft peaks, then fold 1/3 through the cream cheese mixture to loosen, gently fold in the remaining cream, then pour over the crust. Use an off set palette knife or the back of a spoon to smooth the top, then cover and refrigerate for at least 4 hours

• half an hour before you want to serve the cheesecake, take it out of the fridge and prepare the berries

• remove the stalks and cut the strawberries in half. Combine half of the strawberries, and half of the raspberries in a bowl with the caster sugar, orange liqueur and orange juice, keep at room temperature, lightly tossing every five minutes or so. When you are ready to serve, add the remaining berries to the bowl, stir briefly to combine

• heap some berries on top of the cheesecake, and serve with the extra berries on the side

• store leftover cheesecake in an airtight container in the fridge; the cheesecake will keep for 4 days, provided the use by dates on the cream and cream cheese do not expire before