🥘 Chocolate Marquise…

I discovered this delicious chocolate dessert at The Olimpia bakery in Margate. Perfect served with a hefty dollop of their homemade vanilla ice cream.

Whilst it takes a little effort, this showstopper dessert is ideal for dinner parties and get ready for lots of oohs and aahs from guests.

Ingredients:

100g golden caster sugar
3 egg yolks
120g unsalted butter
60g cocoa powder
110g dark chocolate (70% cocoa)
190ml double cream, lightly whipped with 2 tsp of icing sugar
vanilla ice cream to serve

Method

Dissolve the sugar in 50ml water and bring it to the boil, then simmer for a minute.
Whisk the egg yolks until they are thick and fluffy, then gently pour in the hot sugar syrup and keep whisking until you have a very thick mixture. Keep whisking until the mixture is cold.
Melt the butter and cocoa powder together, and melt the chocolate in a separate pan.
Whisk the butter and cocoa powder mixture into the egg yolks, followed by the chocolate, then fold in the lightly whipped cream. Pour into a 750ml terrine lined with cling film and chill until set (at least 3 hours).
To serve, lift out the marquise using the cling film and cut it into slices using a hot knife. Put a slice on a plate or in a bowl and a dollop of ice cream on top.

Tips:

The shiny surface is achieved by a quick flash under a hot grill, a nice touch but not essential.
Use some finely chopped praline or hazelnuts to decorate the marquise.
If you don’t have a square terrine, a traditional loaf tin will do fine.

Situated in the old town, and a short walk from the sea front and central car park, The Olimpia is delightful family business. Quick, efficient and friendly service you will find a great choice of toasted paninis and traditional Greek, bread and sweet bakes. Rated 4.8 on Trip Advisor.

🥘 Carole’s orange basque cheesecake…

**🥘 1 baking tin 🍽 Serves 8**
**🛒 11 ingredients £8**

I first had this cheesecake at Café Iruña in Pamplona and the combination of the ‘almost burnt’ cream with crunchy biscuit base and caramelised boozy oranges got me hooked. Ably washed down with a glass of cava it was the perfect end to a lovely lunch.

We have recreated the cheesecake to the best of our ability here.

Ingredients:

For the base

150g digestive biscuits
75g unsalted butter

For the filling

50g unsalted butter, softened
150g caster sugar
450g full-fat soft cream cheese
25g plain flour
finely grated zest of 2 oranges plus juice of 1
3 free range eggs, separated
150ml whipping cream

For the caramelised oranges

6 oranges
2 tbsp Grand Marnier or Cointreau
200g granulated sugar

You will need an electric hand whisk and a 23cm diameter loose bottomed cake tin.

Step by step:

1. Line the base and sides of your cake tin with greaseproof paper.

2. Preheat your oven to 170 C, 150 C fan, 325 F, gas 3. Put the biscuits in a polythene bag and crush to fine crumbs.

Mix the crushed biscuits with the butter and use to line the base of the tin, pressing down firmly with the back of a spoon. Chill the biscuit base while you make the filling.

3. Place the butter, sugar, cream cheese, flour, orange zest and juice, and egg yolks in a large bowl and beat well with an electric hand whisk until smooth.

Lightly whip the cream then fold it into the mixture.

4. In a separate bowl, beat the egg whites until stiff and fold into the mixture. Pour this filling over the biscuit base and level the surface.

5. Place in the oven for 1 to 1½ hours until just set and starting to colour, turn off the oven, leave the door ajar and allow the cheesecake to cool in the oven for another hour.

Run a palette knife around the outside edge to loosen the cheesecake and cool completely on a wire rack.

6. To make the caramelised oranges, remove all the peel and pith from the oranges and slice thinly, removing any pips. Lay them in a dish and sprinkle with 2 tablespoons of Grand Marnier, Cointreau or other orange-flavoured liqueur.

Put the sugar in a heavy-bottomed saucepan with 150ml of water, place over a medium heat and allow the sugar to dissolve, swirling the pan occasionally.

Increase the heat and allow the mixture to reach a rich caramel colour, remove from the heat and carefully add a little more water until you have a thick syrup.

Place the orange slices on top of the cheesecake, pour the syrup over the oranges and allow to cool. Decorate the finished cheesecake with caster sugar.

Use candied orange peel – available from supermarkets

For more information about the Café Iruña go direct to their history page HERE

Ernest Hemingway was a regular customer.
A bronze bust of the American writer remains at the bar today.

🥘 Carole’s Pavlova…

This showstopper dessert is easy to make and a joy to serve. Everybody loves to dive into the fruity, creamy, crunchy pudding. Carole serves it several times a year, particularly after summer barbecues and Christmas lunch.

Ingredients:

4 eggs
250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
400g strawberries, hulled and halved if large
300g raspberries
1 tbsp icing sugar
150g blackberries or blueberries
300ml whipping cream
1 tsp vanilla extract

Step by step:

Heat your oven to 150C / fan 130C / gas. Line your baking sheet with baking parchment and draw a large circle in pencil around a bowl or dinner plate approximately 25cm diameter. Turn the paper over.
Whip the egg whites to stiff peaks. Add the sugar, 1 tbsp at a time, whisking betweeen each addition until the mixture is smooth, thick and glossy. Whisk in the cornflour.
Place the large spoonfuls of meringue on the parchment inside the circle until it is evenly filled.
Make a dip in the centre with the back of a spoon and bring up the sides a little. Put the pavlova in the oven and bake for 1 hour. Turn the oven off, leave the door ajar and let the meringue cool completely.
Make the sauce by blending 75g strawberries and 75g of raspberries to a puree with the icing sugar, then sieve into a bowl. Gently whip the cream and vanilla.
Top the meringue with the cream, the rest of the fruit, and berry sauce.

Notes:

To make individual mini pavlovas, simply draw 10cm diameter circles on your baking paper and make as above.

**Served here with white chocolate topping**

The dessert is named after Russian ballerina Anna Pavlova. Born in St Petersburg on 12th February 1881, Pavlova was premature and often felt unwell. She died in the Netherlands on 23rd January 1931 aged just 49.

The origin of Pavlova is disputed between Australia and New Zealand. However, there is documented evidence of the recipe appearing in New Zealand as far back as 1929.