Meringue swiss and custard topped with a delicious Christmas cake. Pipe the whipped chocolate vermicelli on top of the cake and garnish with candied Christmas fruits. Take a heavy bottom pan and pour ...

Mont Blanc tarts, combining the joys of white meringue, whipped cream and a chestnut purée, can often taste more fabulous than they look. We wanted to see if we could improve their visual appeal – ...

Method Preheat the oven to 140ºC/275ºF/gas mark 1. Using a scrupulously clean mixing bowl, whip the egg whites with a pinch of salt until soft, but able to hold a peak. Beat in half the sugar, a ...

♥ Preheat the oven to 140C/120C fan/gas 1. Cut out three 23cm 9in circles of baking paper and lay these out on one or two baking trays. Place the egg whites in a large bowl and whisk until they rise ...

Cream, sugar, and butter and then add remaining ingredients until smooth dough forms. Do not overmix. Set aside in fridge to rest and cool for a minimum of six hours. Once cool, roll dough 1/8” thick, ...

Have ready 1 x 435g tin unsweetened chestnut purée. Spoon the purée into a food processor, add 4 tbsp golden syrup and 2 tbsp dark rum and whiz together until smooth. Divide among 6 x 125ml glasses.