Chocolate Pavlova with Berries

This blog post is kindly sponsored by Menier Chocolate, however all the opinions are my own.

Chocolate Pavlova Mother's Day dessert
Slice of pavlova

Reasons to love this Chocolate Pavlova

  • Crisp on the outside, soft and chewy on the inside
  • Flavoured with 100% cocoa powder
  • Dressed with freshly whipped cream, melted chocolate and fresh berries
  • A showstopper dessert that’s perfect for any occasion
  • Make ahead of time and decorate just before serving
Bowl of chocolate meringue

What’s the difference between meringue & pavlova?

You might be wondering what the difference is between a meringue and a pavlova? I asked my mum the same question, which I why I’ve decided to include it in the blog post. In short…

Meringue = crispy and dry throughout.

Pavlova = crisp on the outside, chewy and marshmallow-like on the inside.

I know which one I prefer 😉

Spreading chocolate pavlova on a baking tray

Ingredients to make chocolate pavlova

Although chocolate pavlova can be a little tricky to make, the good news is that you only need 4 basic ingredients to make it: 

  1. Egg whites – the main ingredient! Choose good quality, fresh eggs and make sure they’re at room temperature. 
  2. White caster sugar – used to sweeten the pavlova. Caster sugar is the best type to use for meringue because the superfine sugar crystals will dissolve more easily into the egg whites.
  3. White wine vinegar – stabilises the pavlova and helps prevent it from collapsing.
  4. Menier 100% Cocoa Powder – swirled into the meringue to make this a chocolate pavlova. Menier is my go-to for cocoa powder and all things chocolate, their products are of the highest quality and add such a rich and intense chocolatey flavour to fine desserts and cakes.

You can dress up your pavlova with any toppings you like. Personally, I don’t think you can beat freshly whipped cream, melted chocolate and a selection of seasonal berries. 

Recipe ingredinets

My mum’s 3 tips for making chocolate pavlova

  1. Clean equipment is key. Make sure your mixing bowl and whisk for the egg whites are spotlessly clean. Any grease will mean the egg whites will not whisk to the correct consistency.
  2. Add the sugar gradually. 1 tbsp at a time is best, whisking well in between spoonfuls until the meringue is thick and shiny. The temptation is to tip all the sugar in at once, but this causes the egg whites to flatten and not reach soft peaks. I recommend counting 20 seconds between each spoonful as a rough guide.
  3. Let the pavlova cool in the oven to avoid cracks. After the baking time is up, turn the oven off and keep the door closed. Leave the chocolate pavlova inside until completely cold, 4 hours minimum but overnight for best results.

Your guide to soft & stiff peaks

When I first started baking, I would see the terms soft peaks and stiff peaks used and think… what on earth!? To make the chocolate pavlova you will need to first whisk the egg whites to soft peaks, add the sugar, then whisk them again to stiff peaks. Now I know when I first started baking, I would see ‘soft peaks’ and ‘stiff peaks’ and have no idea what they meant, let alone what the mixture needed to look like. So in case you’re in the same boat here’s an easy guide to follow:

Soft peaks
  • Appearance: bright white and thick. 
  • Consistency: If you lift the whisk up, a peak should form but the tip should immediately curl over.
  • Time: 6-8 minutes on medium-low speed.
Stiff peaks (image below)
  • Appearance: glossy, bright white and thick. 
  • Consistency: If you lift the whisk up, a peak should form and stay standing upright.
  • Time: 5-6 minutes on medium speed (after the sugar has been added).
Stiff peaks

Why do you turn the oven temperature down?

The oven is first preheated to 150°C but as soon as the chocolate pavlova is put inside, then temperature is turned down to 130°C. The hot oven will crisp up the outside, but then the reduced temperature will make sure it cooks slowly, avoids burning and creates a soft, chewy texture inside.

What causes pavlova to crack?

A few small cracks here or there is totally normal and to be expected. But your chocolate pavlova shouldn’t crack or collapse in the middle. If it has, then there are 3 reasons why this could have happened:

  1. The egg whites were whisked too quickly. It may be tempting to crank the mixer up to high speed, so that the egg whites whisk to soft peaks more quickly. But this quick and vigorous incorporation of air into the egg whites will form lots of large air bubbles, which when baked are likely to expand, causing the pavlova to rise unevenly and crack.
  2. The oven temperature was too high. If your oven was too hot, the pavlova will rise and expand too quickly which ultimately causes it to crack. All ovens slightly vary when it comes to temperature. It’s why I recommend purchasing an oven thermometer so you can preheat your oven to precisely the right temperature.
  3. The pavlova wasn’t completely cool before being taken out of the oven. Pavlova’s are delicate things and a sudden change in temperature from a warmish oven to a cooler room can cause it to collapse and crack. If you can make the recipe ahead of time, the best thing to do is bake the pavlova and leave it in the oven overnight with the temperature off. That way you can be sure it has cooled down completely. 
Pavlova close up

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Chocolate Pavlova with Berries

A chocolatey twist on a classic dessert – this Chocolate Pavlova is dressed with freshly whipped cream, melted chocolate and seasonal berries!
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 20 mins
Cooling time 4 hrs
Total Time 5 hrs 50 mins
Course Dessert
Cuisine Baking
Servings 10



  • 6 Large Eggs at room temperature
  • 300 g White caster sugar
  • 1 tsp White wine vinegar
  • 25 g Menier 100% Cocoa Powder


  • 600 g Double cream
  • 50 g Menier 70% Dark Chocolate melted and cooled
  • 200 g Fresh berries strawberries, raspberries, blueberries
  • Fresh mint to decorate


Start by making the pavlova

  • Preheat the oven to 150°C (fan).
  • Line a large flat baking tray with greaseproof paper. Draw a 20cm round circle in the middle as a guide for how big to make the pavlova.
  • Separate the eggs with the egg whites in one bowl and the yolks in another bowl. Take extra care doing this to make sure no yolk gets into the whites.
  • Attach the whisk attachment to your stand mixer and make sure the bowl is spotlessly clean and dry. Tip the egg whites into the bowl.
  • Turn your mixer onto a medium-low speed and whisk the egg whites until they reach soft peaks (approx. 6-8 minutes). If you lift the whisk up, a peak should form but then immediately curl over. Read the notes in the blog post for more help on what soft peaks should look like.
  • Now add 1 tbsp of the caster sugar at a time, counting 20 seconds between each addition. This will take a little while but it’s important to leave enough time for the sugar to dissolve into the meringue before you add the next spoonful. 
  • Once all the sugar is added, turn the mixer up to medium speed and whisk for roughly 6 minutes until the meringue reaches stiff peaks. The meringue should stand tall with no curl. Test that the sugar has fully dissolved by rubbing a bit of the meringue between your fingertips, it should feel smooth and not grainy. If it feels grainy, continue to whisk for another minute. 
  • Add the white wine vinegar and whisk into the meringue.
  • Sift the cocoa powder into the bowl, and very gently fold it into the meringue using a large metal spoon or silicone spatula. You want to avoid folding too many times otherwise all the air will be knocked out, you also want to create a swirly pattern so only fold 4-5 times.
  • Spoon the meringue onto the baking tray, making a tall mound of meringue in the middle of the circle you have drawn. TIP: dab the corners of the baking tray with meringue to stick the greaseproof paper down.
  • Use the back of a spoon to shape the meringue into a round shape, making a crater in the middle to hold the filling. 
  • Place on the middle shelf of the oven and immediately turn the temperature down to 130°C (fan). Bake for 80 minutes.
  • Turn the oven off and leave the door closed. Let the pavlova cool completely inside the oven for at least 4 hours or overnight for best results. Do not open the oven door during this time otherwise the pavlova will crack. 

Decorate the pavlova (just before you're ready to serve)

  • Carefully peel the pavlova off the baking tray and place on a pretty serving platter or cake stand.
  • Use an electric whisk to whisk the double cream until soft and thick (approx. 5 mins). Spoon into the middle of the pavlova.
  • Drizzle the melted dark chocolate around the edge.
  • Top with the fresh berries and few sprigs of mint.
  • Serve straightway and enjoy!


Pavlova is best eaten straightaway, but it will keep in the fridge stored in an airtight container for up to 1 day.
Keyword Caster sugar, Chocolate, Cream, Pavlova, Raspberries, Strawberry

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Almond Croffles

Filled with homemade frangipane cream, these Almond Croffles are perfect for breakfast, brunch or as a delicious dessert.

Disclaimer: this post is kindly sponsored by Baking Mad, however all opinions are my own.

Almond croffles

First things first, what is a croffle?

This trendy pastry originated in South Korea and is predicted to be one of the biggest food trends of 2022. After making them myself, I can 100% see why 😊 Croffles are made using traditional croissant dough, but instead of being baked in the oven, they’re pressed on a waffle maker. The result? A croissant shaped waffle with a crunchy outside and a soft flakey inside. Delicious!

About these Almond Croffles

  • Filled with frangipane cream
  • Topped with flaked almonds and icing sugar
  • Crunchy and caramelised like a waffle on the outside
  • Flakey and soft like a croissant on the inside
  • Made using ready-made croissant dough – there’s nothing wrong with cutting corners 😉
  • No-bake recipe, ready in 15 mins
making croffles

Almond croffles are made using a waffle maker

Another amazing thing about almond croffles is that they are a no-bake recipe, meaning the oven stays off! Instead, you will use a waffle maker to cook the croffles. If you haven’t used a waffle maker before, here are a few helpful tips:

  1. Choose a good-quality waffle maker. There are a lot of options out there but I can personally recommend this one by Sensiohome. It heats up quickly, cooks evenly and can be stored away easily.
  2. Grease the waffle plates with cooking spray oil. This will stop the croffles from sticking to the waffle plates. You don’t need much, just lightly grease the plates with cooking spray or a little butter.
  3. Pay attention whilst cooking the croffles. Once your waffle maker has heated up (normally there’s a light indicator that will turn off to let you know) pop the croissant onto the waffle plate and close the lid. They should take between 3-5 minutes to cook, but watch them carefully because they can burn very easily. The croffles are ready when they’re golden brown on top and lightly golden on the edges. 

Let’s talk about the frangipane filling

Frangipane is an almond cream that may sound fancy by name but is actually very simple to make. The flavour is delicate but delicious, and the texture is similar to a traditional cake mixture. If you’ve ever had an almond croissant then the filling inside (and sometimes on top) is frangipane cream. Frangipane is spread onto the croissant dough, before it’s rolled up and cooked on the waffle maker.

Frangipane is made using these ingredients:
  • Silver Spoon Caster Sugar – used to sweeten the frangipane and caramelise the outside of the croffle.
  • Nielsen-Massey Almond Extract – you don’t get better quality extracts that Nielsen-Massey. Their almond extract smells incredible and adds a lovely nutty flavour.
  • Nielsen-Massey Vanilla Extract – the vanilla isn’t absolutely essential but I love the combination of vanilla and almond flavours.
  • Allinson’s Plain White Flour – helps thicken the frangipane cream. Allinson’s baking flours are really fine so there’s no need to sift the flour. Yay, one less step!
  • Butter – use room temp butter so that it can be creamed with the sugar.
  • Eggs – again use room temp eggs and choose a good-quality brand.
  • Ground almonds – sometimes also called almond meal, ground almonds is what gives the frangipane it’s signature texture and nutty flavour.
Frangipane cream ingredients

3 ways to enjoy your Almond Croffles

Breakfast. Serve warm with seasonal berries, maple syrup and a fresh cup of coffee.

Sweet snack. Serve warm or cold topped with flaked almonds and icing sugar.

Dessert. Serve warm with ice cream, chocolate sauce or salted caramel. YUM 😍

Almond croffles

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Almond Croffles

Filled with sweet frangipane cream, these Almond Croffles are perfect for breakfast, brunch or as a delicious dessert.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast, Dessert
Cuisine Baking
Servings 8


Croissant dough

Frangipane cream filling



  • Ice-cream / berries / yoghurt / maple syrup / chocolate sauce optional extras for serving


Start by making the frangipane cream

  • Beat the butter and sugar together until fluffy and combined.
  • Add the egg, ground almonds, almond extract, vanilla extract and flour. Mix together until combined.

Now move on to the croissant dough

  • Roll out the dough and slice into triangles.
  • Spread the frangipane cream on top of each triangle, leaving a 1cm border clean around the edge. Be careful not to overfill otherwise the frangipane cream will leak out in the waffle maker. I'd suggest using 1-2 teaspoons per croffle.
  • Starting from the base of the triangle, tightly roll the dough up tucking the triangle point underneath.
  • Use your fingers to pinch the dough at both ends to seal them off.
  • Pour the caster sugar onto a plate, then roll the croissants in the sugar so they are lightly coated.

Cook the croffles

  • Plug in your waffle maker and wait until it has heated up.
  • Lightly grease using cooking oil spray or a little butter.
  • Cook one croffle at a time in the waffle maker until golden brown and cooked through (roughly 3-5 minutes).

Whilst you're cooking the croffles, make the sugar syrup

  • Measure the caster sugar and water into a small saucepan. Place over a low heat and stir occasionally until the sugar has dissolved (roughly 5 minutes). Remove from the heat and set aside.

Decorate the croffles

  • Once the croffles are cooked, use a pastry brush to lightly coat them with the sugar syrup.
  • Scatter over some flaked almonds and dust with icing sugar.

Add your toppings and enjoy!

  • Almond croffles are perfect for breakfast, dessert or as a sweet snack. Serve either warm or cold with a selection of delicious toppings.
Keyword Almond extract, Almonds, Butter, Caster sugar, Eggs, Frangipane Cream, Vanilla extract

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Pecan Cinnamon Rolls with Maple Cream Cheese Frosting

Pecan Cinnamon Rolls with Maple Cream Cheese Frosting

Reasons to love these Pecan Cinnamon Rolls

  • Soft and fluffy bread texture
  • Crunchy pecan swirls throughout
  • Gooey caramelised cinnamon sugar filling
  • Topped with maple cream cheese frosting
  • Made using fast action yeast so they’re quicker to make
  • Require a little patience but aren’t complicated
Pecan Cinnamon Rolls

What ingredients are used to make the cinnamon roll dough?

Cinnamon rolls aren’t made with any complicated ingredients, in fact, it’s likely you’ll have most of the ingredients in your cupboard already. Here are the ingredients you will need to make the dough:

  • Strong white bread flour: bread flour is the secret to a fluffy and soft texture.
  • Time Saver Instant Yeast: I love using this type of yeast because it significantly reduces the proving time. I’d recommend Allinson’s Time Saver Yeast packets.
  • Milk: Use full-fat whole milk (blue top if you live in the UK). The milk is heated to 40°C to activate the yeast.
  • Granulated sugar: sugar helps activate the yeast and add a little sweetness.
  • Eggs: 1 whole egg plus an extra egg yolk adds richeness.
  • Unsalted butter: melted butter is added to the dough, giving it it’s signature buttery flavour.
  • Salt: a little salt helps to balance the sweetness from the filling and frosting.
Pecan Cinnamon filling

What equipment do I need?

I used to be put off from making cinnamon rolls because I always assumed you needed fancy equipment and tools. Yes, an electric mixer with a dough hook will help, but it’s not essential. You can bake these pecan cinnamon rolls using these basic tools: 

  • Mixing bowl: used to mix the dough ingredients and for the first prove.
  • Wooden spoon: used to roughly bring the dough together. 
  • Electric mixer with a dough hook OR your hands: used to knead the dough and activate the yeast. The dough will take 8 minutes using a dough hook, or 12 minutes using your hands.
  • Rolling pin: used to roll out the dough.
  • Measuring tape: helpful when rolling out the dough but not essential.
  • Sharp knife: used to slice the rolled dough into cinnamon rolls. 
  • Large baking/roasting tin: used to bake the cinnamon rolls.
  • Greaseproof paper: used to line the baking tin and prevent the cinnamon rolls from sticking to the sides.
  • Not essential but a thermometer is also useful for testing the temperature of the milk.
Cutting the cinnamon rolls

What type of yeast should I use?

There are four types of yeast: Active Dry Yeast, Fresh Yeast, Instant Yeast and Rapid Dry Yeast. If you’re an experienced bread baker you will most likely have your preference, but if you’re a bread newbie like me, I would 100% recommend using Allinson’s Time Saver Instant Yeast for these Pecan Cinnamon Rolls. Here’s why:

  • Pre-measured into easy to use packets
  • There’s no ‘prooving’ required, so you don’t need to wait for it to bubble up
  • Reduces the proving time by 30-60 minutes in total
Cinnamon roll dough

What does ‘prove’ mean?

This is where the dough is left in a warm place to rest and rise before shaping and then again before baking. During this rest period, yeast ferments the dough and produces gases, causing the dough to rise. 

How many times do I need to prove the dough?

For this pecan cinnamon roll there are two proving stages:

  • First prove: this takes place before the dough is rolled out and shaped into rolls.
  • Second prove: this takes place once the dough is shaped into rolls and before they’re put in the oven.

Below you can see the size difference the second prove made to the shaped cinnamon rolls.

Why didn’t my dough rise?

There are a number of reasons why this could have happened:

  • Check the sell by date on the yeast packet. Allinson’s Time Saver Yeast tends to have a longer shelf life than fresh active yeasts, but it could be the case that if the yeast is too old it won’t work its rising magic. 
  • The milk was too hot or too cold. I know, tricky right! Too hot and the milk will kill the yeast, too cold and it won’t have the heat it needs to bloom. Next time, use a thermometer to make sure the milk temperature is exactly 40°C/110°F.
  • Your mixing bowl was too small. The dough needs plenty of space and room to grow. If the mixing bowl is too small it will tear the dough and stop it from rising. 
  • The dough didn’t rise in a warm place. Yeast loves to be warm and cosy, so avoid placing it in a cold spot or where there could be a cold draft coming through. You need to let the dough in the warmest part of your home. This could be in the bathroom, by the radiator, next to your computer, or in a proving drawer if you’re lucky enough to have one! Find the perfect place and call it your proving spot for here on out
Pecan Cinnamon Rolls with Maple Cream Cheese Frosting

How to freeze pecan cinnamon rolls

Want to save some for later? Or, worried you won’t be able to resist eating them all!? Here are two freezing options:

  1. Freeze before baking: after the first prove, roll the dough up with the filling and slice the cinnamon rolls. Then either wrap individually in clingfilm or place in a baking tin and cover with clingfilm, then place in the freezer. When you’re ready to bake, let the dough defrost in the fridge, then continue with the normal process… second prove, bake and frost! 
  2. Freeze after baking either plain or frosted: first let the pecan cinnamon rolls cool to room temp. Then wrap individually with clingfilm or cover the baking tin, and place in the freezer. When you’re ready to eat them, defrost in the fridge, then bake at 170°C (fan oven) for 10 minutes so they’re fresh and warm. 

6 tips for making pecan cinnamon rolls

  1. Be careful not to overheat the milk. Yeast is very particular when it comes to temperature. It’s a living thing and is killed off at temperatures higher than 60°C/140°F. The ideal temperature for your milk is 40°C/110°F. The best way to test the temperature is to use a thermometer like this one. You can pick one up for a couple of pounds and will be surprised how often you will end up using it for things like caramel, jam and bread. Alternatively, test the temperature by dipping your finger into the milk, it should feel like warm bath water and shouldn’t be too hot to touch. 
  2. If the dough is sticky, add 1 tbsp more flour. The dough should be smooth and springy to the touch. If it feels wet and is sticking to your mixing bowl of hands, add 1 tbsp more flour to bring it together. 
  3. Yeast loves to be warm. Help to dough rise by laying a warm tea-towel over the mixing bowl and then place it in the warmest space in your home. I leave the dough to prove on a shelf above a radiator in my home. 
  4. Take before and after photos during the proving process. You want to dough to double in size during the proving process, so taking a photo before you leave the dough to prove, and then an after photo once the proving time is up, will help you judge the difference in the size. I love sharing the before and after snaps on my Stories too, it’s so satisfying seeing the difference.
  5. Rub the butter and cinnamon sugar into the dough. This may be a little messy but it’s important to make sure the filling is worked into the dough and is well combined. Not only will this improve the appearance of the cinnamon rolls, but also the flavour will be more buttery and the texture more soft. 
  6. Roll the dough really tight. This will make sure the cinnamon rolls hold their shape and have that signature swirl when you slice them. 

Pecan Cinnamon Rolls with Maple Cream Cheese Frosting

Soft and fluffy Pecan Cinnamon Rolls topped with maple cream cheese frosting. Warming flavours and a buttery texture, these cinnamon rolls are simply irresistible!
Prep Time 40 mins
Cook Time 20 mins
Proving Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course Breakfast, Dessert
Cuisine Baking
Servings 8 Rolls


For the dough

  • 180 ml Full-fat milk
  • 1 packet Allinson's Time Saver Yeast
  • 50 g Granulated sugar
  • 1 medium Egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 60 g Unsalted butter melted and cooled
  • 460 g Strong white bread flour plus more for dusting
  • 1 tsp Salt

For the cinnamon sugar filling

  • 60 g Unsalted butter soft at room temperature
  • 130 g Light brown sugar
  • 3 tsp Cinnamon
  • 1 large Orange Zest only
  • 100 g Pecans roughly chopped

For the maple cream cheese frosting

  • 100 g Unsalted butter soft, at room temperature
  • 200 g Icing sugar
  • 100 g Full-fat cream cheese cold from the fridge
  • 3 tsp Maple syrup
  • 3 tsp Fresh orange juice use the same orange that was zested for the filling


Start by getting everything prepped

  • Place a tea towel on a radiator to warm up ready for the proving stage.
  • Gather all your ingredients and prep them accordingly e.g. melt the butter for the dough, chop the pecans for the filling etc.
  • Line a large baking tin with greaseproof paper. Depending on the shape and size of your baking tin, you should be able to fit 8-10 cinnamon rolls inside. The baking tin I used was a white ceramic roasting tin that is 12×8 inches in size.

Now make the dough

  • Measure the milk into a jug or bowl and microwave for roughly 40-60 seconds. The milk needs to be 40°C/110°F to properly activate the yeast. No thermometer? No problem. Test the temperature by dipping your finger into the milk, it should feel like warm bathwater.
  • Pour the warm milk into a large bowl of an electric mixer. Haven't got an electric mixer? Just use a normal large mixing bowl.
  • Sprinkle the yeast on top of the milk and let it rest for 1 minute.
  • Add the melted butter, sugar, whole egg and egg yolk. Use a wooden spoon to mix the ingredients together.
  • Now add the white bread flour and salt. Use your wooden spoon to work the mixture into a rough dough.
  • Attach a dough hook and your mixing bowl to your electric mixer. Turn the speed up to medium and knead the dough for 8 minutes. No electric mixer? Just tip the dough onto a floured surface and knead by hand for 10 minutes instead. The dough should be smooth and springy to the touch.
  • Lift the dough out and lightly brush the inside of the bowl with oil. Place back inside and cover with clingfilm and a warm towel.
  • Place the bowl in a warm part of your home (I put mine next to a radiator) and leave to prove for roughly 45-60 minutes until the dough has doubled in size.

Roll the dough out

  • Once the dough has doubled in size, it's time to roll it out.
  • Lightly flour a worktop and rolling pin. Roll the dough out into a 14×9 inch rectangle.

Add the filling

  • Use your hands to rub the softened butter into the dough, leaving a 1 cm margin around the edge of the dough.
  • Stir the light brown sugar, cinnamon and orange zest together in a bowl. Scatter it on top and again use your hands to rub it into the dough.
  • Scatter over the chopped pecans and lightly press them into the dough.

Roll the dough up

  • Starting from the 9inch edge, tightly roll up the dough into a log shape.
  • Use your hands to squish the sides together so the roll is compact.
  • Use a sharp knife to cut off roughly 1-inch of excess dough from each end. The ends tend not to have as much filling or be as neat.
  • Now cut the roll into 1-inch sections, you should get between 8-10 cinnamon rolls in total.
  • Place the cinnamon rolls in your lined baking tin. Depending on the shape and size of your baking tin, you should be able to fit 8-10 cinnamon rolls inside*. Remember they will need space to rise during the second proving stage.
  • Cover the baking tin with cling film and a warm towel, and leave to prove for another 30 minutes. They should double in size again.
  • Meanwhile pre-heat your oven to 170°C/350°F (fan assisted).

Bake the cinnamon rolls

  • Bake in the centre of your oven for 20-25 minutes until slightly golden brown around the edges. It's best to underbake cinnamon rolls so they're still soft and fluffy inside. Remove and leave to cool for 10 minutes.

Final step… the cream cheese frosting!

  • In a large bowl, beat the butter until soft, pale in colour and lump-free.
  • Sift in the icing sugar, add the maple syrup and orange juice. Beat until smooth and combined.
  • Mix in the cream cheese until the frosting is smooth.
  • Spread the frosting over the cinnamon rolls and tuck in straight away**. Enjoy!


*Leftover cinnamon rolls? Check out the ‘How to freeze cinnamon rolls’ section in the main blog post.
**Cinnamon rolls are best when they’re fresh and warm from the oven. If you have leftovers you can freeze them (see notes in the main blog post) or store them in the fridge for up to 2 days. 
Keyword Bread flour, Butter, Caster sugar, Chocolate orange, Cinnamon rolls, Eggs, Maple syrup, Pecans

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White Chocolate Raspberry Cheesecakes

You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. This recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!

White chocolate raspberry cheesecakes

Reasons to love these White Chocolate Raspberry Cheesecakes

  • Go from mixing bowl to first bite in less than 20 minutes
  • This recipe makes enough for 2 cheesecake pots. It’s the perfect date night dessert
  • Raspberry and white chocolate are a match made in flavour heaven
  • No skills needed, this is a fool-proof recipe
White chocolate raspberry cheesecakes

Let’s talk flavours & textures

These White Chocolate Raspberry Cheesecakes are full-on flavour and have lovely contrasting textures. Let’s break down the layers:

  • Buttery biscuit crumbs. Crushed digestive biscuits are mixed with a little melted butter to make a delicious crunchy biscuit layer.
  • Smooth white chocolate cheesecake. The cheesecake mixture is sweet but not too sweet, with a beautifully smooth and creamy texture. Use high-quality white chocolate for the best results, I’d recommend Menier Swiss White Chocolate.
  • Fresh juicy raspberries. The cheesecakes have a middle layer of tart, sweet raspberries. If you’ve not experienced raspberry and white chocolate together before, you are in for the biggest treat! It’s a match made in heaven.

How to Make White Chocolate Raspberry Cheesecakes

This recipe could not be easier, there’s just a few simple steps to follow:

  1. Make the biscuit crumbs. Bash up the biscuits and mix with melted butter.
  2. Whip up the cheesecake. Let the white chocolate cool down before adding it to the cheesecake mixture. If it’s too warm, the mixture is likely to seize up and turn lumpy.
  3. Assemble the cheesecakes. Biscuit crumbs, cheesecake mixture, raspberries…in that order. The pots I used were tall enough to layer the ingredients twice.
  4. Decorate. I topped the cheesecakes with a square of white chocolate and a couple of fresh raspberries.
White chocolate raspberry cheesecakes

Can I use milk chocolate instead?

Yes! Raspberry and milk chocolate taste equally as amazing together.

Swap 50g white chocolate with 50g milk chocolate and increase the icing sugar to 75g. You can also swap raspberries with any other type of berry 😍

White Chocolate Raspberry Cheesecakes

You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. The recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Baking
Servings 2


  • 80 g Digestive biscuits
  • 40 g Unsalted butter
  • 150 g Full-fat cream cheese I use Philadelphia
  • 75 ml Double cream
  • 50 g Icing sugar
  • 50 g White chocolate
  • 50 g Fresh raspberries


Make the biscuit mixture

  • Use a rolling pin to bash the digestive biscuits into fine crumbs.
  • Melt the butter in the microwave and add to the biscuit crumbs. Mix together and set aside for now.

Make the white chocolate cheesecake

  • Melt the white chocolate for 30 seconds in the microwave until smooth. Set aside and leave to cool.
  • In a separate bowl, mix together the cream cheese and icing sugar until smooth.
  • Now pour in the cooled white chocolate and fold together until combined.
  • Add the double cream and whisk together until the cheesecake mixture thickens and is fully combined.

Layer the cheesecakes

  • Spoon half of the biscuit mixture into the base of two dessert pots or ramekins. Top with half of the cheesecake mixture. Then place half of the raspberries on top.
  • Repeat the above step using the leftover biscuit and cheesecake mixtures, layering up the ingredients. 
  • Finish by placing a couple of raspberries and a square of white chocolate on top. Serve and enjoy!


Store the white chocolate raspberry cheesecakes in the fridge for up to 2 days. 
Keyword biscuit, Cheesecake, Raspberries, White chocolate

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Lemon & Ginger Meringue Tartlets

Made using my cheat’s pastry, these Lemon & Ginger Meringue Tartlets are super easy to make, zingy in flavour and buttery in texture.
Lemon & Ginger Meringue Tartlets

What makes this recipe so easy?

  • My cheat’s pastry recipe. Buttery in flavour and crumbly in texture, my cheat’s pastry recipe will save you time and effort. No chilling, rolling or even blind-baking required! Just mix up the ingredients and use your hands to push it out into the tart tins.
  • Shop-bought lemon curd. Although homemade lemon curd isn’t difficult, I wanted this recipe to be super speedy so have used shop-bought. Just make sure you choose a good quality one, trust me it’ll be worth the extra pennies.
  • You don’t have to pipe the meringue. Instead of using a piping bag, you can simply spoon the meringue on top of the lemon tarts. Use the back of the spoon to make soft swirls.
Lemon & Ginger Meringue Tartlets

Recipe success tips for baking these Lemon & Ginger Meringue Tartlets

  1. Use the right-sized tartlet tins. The tartlet tins I used were loose-bottomed and 7cm in diameter, so pretty minature. If you use the same size you will be able to make 5 tartlets from this recipe. Don’t worry if your tins are slightly bigger, the recipe will still work just fine but you’ll just make a smaller batch.
  1. Make sure the pastry isn’t too thick. When you press the pastry out into the tartlet tins make sure it’s not too thick as it will puff up in the oven.
  1. How to test if the meringue is the correct consistency.
    • You want to reach the ‘stiff-peak stage’. Lift up your electric mixer, if the meringue stands up, hold’s it’s shape and doesn’t fall over on itself, then it’s ready.
    • Rub a pinch of meringue between your fingers, it should be smooth and not grainy.
Lemon & Ginger Meringue Tartlets

More lemon recipes you’ll love

Recipe: Lemon & Ginger Meringue Tartlets (makes 5)


For the pastry tartlets:

  • 80g unsalted butter
  • 100g white spelt flour or plain flour
  • 30g icing sugar
  • 1 teaspoon ground ginger
  • Pinch of salt
  • ½ teaspoon vanilla extract

For the filling:

1 jar of good quality lemon curd (either shop-bought or homemade)

For the meringue topping:

  • 1 medium egg white
  • 50g white caster sugar
  • ¼ teaspoon white wine vinegar
  • ¼ teaspoon vanilla extract


Start by making the pastry tartlets

  1. Preheat oven to 180°C / 350°F / Gas mark 4.
  2. Lightly grease 5 tartlet tins (preferably loose-bottomed) with a bit of butter or cooking spray.
  3. Melt the butter in a small saucepan (or in the microwave) until it turns to liquid. Set aside to cool for 5 minutes.
  4. Meanwhile combine the flour, icing sugar, salt and ground ginger in a medium-sized bowl and stir together.
  5. Pour the melted butter into the dry ingredients and add the vanilla extract. Stir until all the ingredients come together to make a pastry dough.
  6. Divide the dough into 5, and press it into the base and sides of each tart tin. Prick the base of each all over using a fork.
  7. Bake for 10-12 minutes until golden. If the pastry has puffed up, use the back of a teaspoon to gently press it down whilst still warm.
  8. Leave the tartlets to cool at room temperature for 10 minutes.

Now fill the tarts

  1. Fill each tartlet to the top with lemon curd (roughly 2 heaped teaspoons per tartlet).
  2. Now leave the tartlets to cool completely at room temperature.

Meanwhile, make the meringue

  1. Crack the egg white into a medium-sized bowl. Whisk with an electric whisk for 3 minutes until bright white and thick.
  2. Now add the white wine vinegar, vanilla extract and half the caster sugar. Whisk until combined.
  3. Add the remaining caster sugar and whisk for 6 minutes until glossy white and the meringue is thick and holds its shape.
  4. Either spoon the meringue on top of the lemon curd or fit a piping bag with a small star nozzle and pipe meringue kisses around the edge.
  5. Lightly toast the meringue under a preheated grill for approx. 1 minute. Watch the whole time as they can burn very quickly.
  6. Leave to cool completely before carefully removing the tartlets from the tins.
  7. Serve with fresh berries and cream.

Your Lemon & Ginger Meringue Tartlets will keep in the fridge, in an airtight container, for up to 2 days.