When on dessert duty #2...............{Meringue with raspberry and passionfruit}

As I mentioned in yesterday's post I made two desserts for Easter. One was the key lime pie  the other was meringue with raspberry and passionfruit, in honour of my brother, as he loves meringue. I have worked on my meringue recipe and got rid of the vinegar and corn flour that I use in my pavlova recipe and I'm not sure this is better it's just crispier and works well in this dessert. Don't be scared of meringue - I feel the secret is always, always use and electric whisk and always use a clean bowl!

Meringue with raspberry and passionfruit

4 egg whites (use the yolks to make key lime pie)!

225g caster sugar

300ml double cream

1 tbsp icing sugar

250g raspberries 

2 passionfruit

Preheat the oven to 120C. line a large baking tray with baking parchment. place the egg whites in a clean bowl (my metal one is great for this) and whisk until they form stiff peaks. continue whisking as you add the sugar, one dessert spoonful at a time, until all the sugar is incorporated. the meringue will then become shiny and hold stiff peaks. place the mixture in a large plastic piping bag or spread the meringue into the baking tray in a rectangular shape. bake for 1½-2 hours, until the meringue can be lifted easily off the paper without sticking. turn off the oven, leave the door slightly open and leave until the meringues are cold. before serving, whip together the cream and icing sugar and spread the cream mixture onto the meringue. top with the fruit. serve. 

When on dessert duty.............{key lime pie}

I have exactly four weeks until I jet off to Italy. So excited, although I'm not so excited about wearing the dreaded bikini! Still I'm keeping up with my running (must do an update) and yoga but the healthy eating could be better. Not helped by the fact I was on dessert duty this Easter weekend. I like to do options and one of my options was this traditional key lime pie. Before when I have made "Key lime pie" but this is more of a traditional version and it tastes great -  a great option when you want a special dessert and it helps that it is H's favourite so I get brownie points! This was especially good as it uses egg yolks and my other dessert was meringue which uses egg white!

Key Lime Pie 

300g biscuits - i went for hobnobs but you could use digestives or ginger nuts would be tasty!

75g butter, melted
1 tin condensed milk (about 350g)
3 medium egg yolks
finely grated zest and juice of 4 limes
300ml double cream
1 tbsp icing sugar

crumble the biscuits in a food processor,  mix with the melted butter and press into the base and up the sides of a pie dish (I love my enamel one). bake in moderately heated oven for 10 minutes. remove and leave to cool. put the egg yolks in a large bowl and whisk for a minute with electric whisk. add the condensed milk and whisk for a few minutes until thickened, then add the zest and juice and whisk again for a few more minutes! pour the filling into the cooled base then put back in the oven for 15 minutes. cool then chill in the fridge overnight. when you are ready to serve, whip together the cream and icing sugar, spread over top of pie (piping would make it look so much prettier but who has the time) and finish with some lime zest. indulge. 

Today I'm linking up with the lovely Miriam at Farm girl

A Simple Sweet Tooth......{cheesecake sandwiches}

When wining and dining friends pudding is always my last thought. I think about flavors and cheese and meats way before I think about what's going to finish of the food. This is probably because we are not sweet eaters in my house - I'd rather have cheese. Cheesecake is a good choice for me because it contains cheese (did i mention I love cheese?) an usually a citrus fruit. These are great, they are the easiest pudding in the world and they taste fab, your guests really won't mind that you have gone to so little trouble because the taste is there and you have more time to talk.... and that my friends is the rally reason for gathering around the table to taste and to talk

I have made these with lemons but you can just as easily substitute this for limes and call them key lime pie sandwiches. Just make sure you leave them for those 20 minutes so the biscuits soften slightly - it makes the whole affair a lot less messy!

Cheesecake sandwiches

one pack ginger nuts, or other ginger biscuit of your choice
250g full fat cream cheese
2 - 3 tbsp icing sugar
zest one lemon
juice 1/2 lemon

soften the cream cheese in a bowl, add the icing sugar zest and juice and mix, taste and add more sugar/ lemon juice if needed. if its a bit loose put in fridge to thicken for 30mins or so. take a biscuit and add a dollop of the cream cheese mixture. sandwich another biscuit on top. repeat until all biscuits are used. leave for around 20 minutes so that the biscuits soften slightly and they are easier to eat. devour them.