Made with Love - June

Fruit Fancies

LIME CHEESECAKE:

- 125g unsalted butter, melted - 250g gingernut biscuits - 600g cream cheese - 100g icing sugar - 3 zested limes - 300ml double cream, whipped

Drizzle Ingredients: - 4 gelatine leaves - 100g caster sugar - Juice from 3 limes

METHOD

Crush the biscuits into crumbs by placing in a sealed bag and crumbling with a rolling pin. Mix the crushed biscuits in with the melted butter before pressing into the base of your tin.

Place the cream cheese, zest and icing sugar into a large bowl and beat until smooth. Add in the double cream and mix until completely combined.

Spoon the cream mixture onto the biscuit base, making sure there are no air bubbles and leave to set in the fridge.

Soak the gelatine leaves in cold water whilst placing all the other drizzle ingredients into a saucepan along with 200ml water. Cook gently until the sugar has dissolved.

Drain and squeeze gelatine leaves and stir them into the drizzle mixture until dissolved. Let the drizzle cool before pouring over the cheesecake.

Place the whole cheesecake in the fridge overnight to set.

LEMON AND ELDERFLOWER CAKE:

SERVES 8 (1 HOUR)

INGREDIENTS

- 125g unsalted butter, softened - 175g caster sugar - 2 medium eggs - Zest of one lemon - 175g self raising flour - Pinch of salt - 4tbsp milk - 100g icing sugar - 4 tbsp elderflower cordial - Lemons for garnish (optional)

METHOD

Preheat oven to 180 degrees C. Grease a large loaf tin and line the base with baking paper.

Cream together the butter and sugar until pale and fluffy. Beat in the eggs and lemon zest. Add the flour and salt into the mixture until fully combined. Then the milk.

Spoon into the loaf tin and bake for around 45 minutes.

Now mix together the icing sugar with elderflower cordial to form a drizzle. Pour over the cake and allow to cool before eating.

PAVLOVA:

SERVES 6 (1 HOUR 30 MINUTES)

INGREDIENTS

- 4 large egg whites - Pinch of salt - 1 cup fine sugar - 2 tsp white wine vinegar - 1 tsp vanilla extract

To Serve: - 1 & ¼ cups double cream, whipped - 10 passion fruits for serving - 4 bananas for serving - Mixed berries for serving

METHOD

Preheat oven to 150 degrees C. Trace a 20cm circle on a sheet of baking paper and place onto a baking sheet.

In a large bowl, beat together the egg whites and salt until peaks begin to form. Then add in the sugar in three segments. Sprinkle in the vanilla and vinegar and gently fold.

Mound the meringue into the centre of the circle and evenly spread with a spatula. Place in the oven and turn the temperature down to 120 degrees C. Bake for 75 minutes.

After this time, turn the oven off and allow the meringue to cool in the warm oven. When cool, remove from oven and decorate with the whipped cream and fruits.