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sweet

Mango Almond Roulade with almond whipped cream
“Don’t sit at home and wait for mango tree to bring mangoes to you wherever you are. It won’t happen.
If you are truly hungry for change, go out of your comfort zone and change the world.”

Israelmore Ayivor

Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango! Mango Dessert CollageSo here’s another last minute mango based dessert to add to the last few mango desserts I shared, while we hang on to the end of the mango season. Just another clutch of days, maybe a week or so, and they’ll be gone.

Mango Almond Roulade with almond whipped cream

Mango Almond Roulade with almond whipped cream However don’t panic if you can’t find some juicy mangoes. I’ve made this to great deliciousness with tinned peaches, fresh strawberries, a coffee whipped cream too {skip the almond maybe go with chopped walnuts}.

Mango Almond Roulade with almond whipped cream
Print Recipe
Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango!
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Mango Almond Roulade with almond whipped cream
Print Recipe
Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango!
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Ingredients
Whipped Almond Cream
Servings: people
Instructions
Preheat the oven to 180C and line a Swiss roll tin with baking parchment.
  1. Sift together the almond meal, plain flour, baking powder and salt 2-3 times. Reserve.
  2. In a bowl of the stand mixer, whip the egg with sugar on high speed to stiff peaks.
  3. Add the vanilla extract and almond extract and beat again.
  4. Sift the flour over the beaten mixture and gently fold in.
  5. Pour batter into prepared pan, level out.
  6. Bake for about 20-25 minutes until light golden brown and firm to touch. {tent the top with aluminum foil if you think it's getting too brown}
  7. While this is baking, lay out a clean kitchen towel, bigger than the size of the tray, and sift sugar evenly over it.
  8. Once the roll is baked, overturn immediately {very carefully} onto the sugar sifted towel, and gently peel parchment off. Trim the edges if required.
  9. Place a parchment sheet on top, and roll with the towel lengthwise, and leave to cool completely. {The longer side will be the length of the roll}
Whipped Almond Cream
  1. Place all ingredients in a large bowl. Whip with an electric hand blender on the highest speed until thick.
Assembling
  1. Unroll the cooled cake, place on a sheet of parchment. Spread the almond cream filling over it with an offset spatula, leaving a little border right around to avoid the filling oozing out.
  2. Sprinkle over with chopped mangoes.
  3. Now with the help of the parchment paper, roll it right back into a roll, pulling the paper slightly to make a tight roll. Place seam down on cling wrap and chill for a couple of hours. Unwrap gently and lay seam side down on your serving platter.
  4. Sift over with powdered sugar, scatter almond slivers over it.
  5. Slice with a sharp serrated knife and serve!
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Oat Walnut Trifle Bowls with Roasted Stone Fruit

“I am starting to think that maybe memories are like this dessert. I eat it, and it becomes a part of me, whether I remember it later or not.”
Erica Bauermeister

Oat Walnut Trifles with Roasted Stone Fruit … one of those really interesting recipes that came together like it was just meant to be. Each element paired beautifully with the other. The oat walnut sponge offered great texture to ‘drink up‘ the juices of the vanilla roasted fruit, healthy as it was! The low fat cream whipped up beautifully with almond undertones, luxuriously settling down atop the soaked fruity sponge in pretty silky swirls. It was a dessert like poetry!

Oat Walnut Genoise SpongeSo much yumminess you might ask, such a divine dessert, yet why am I sharing it so late. Well this time the culprit was this huge scatter brain that jotted the Oat Walnut Genoise Sponge recipe down on that most ‘important scrap of paper, then promptly misplaced the darned thing. Oat Walnut Trifle Bowls with Roasted Stone FruitIt took me several days to try and locate it, then I just gave up. Bits of the recipe for the sponge stayed in my head. It was quite a delicious nibble on it’s own, and many ‘cubes’ fell to nimble fingers!Oat Walnut Genoise SpongeThen one day this dessert popped up on my insta feed with someone asking for the recipe. Spurred into action by the guilt of a failed promise, I set off once again to make the Oat Walnut Genoise Sponge. Of course I am a sucker for punishment yet I enjoy baking so much, so I recreated the base recipe from what I remembered, and happily it worked out just fine. Oat Walnut Genoise SpongeThis time I baked the dough/batter/dough differently, and for longer, in the form of tiny cookie pies with pretty dark chocolate ganached piped on top. They seemed an obvious choice as I was at the receiving end of some excellent KitchenAid bakeware.Oat & Walnut Cookie Pies with Dark Chocolate Ganache 1000

Oat & Walnut Cookie Pies with Dark Chocolate Ganache Being part of the Kitchen Aid Culinary Council, these are things I really enjoy and am eternally grateful for! The mini pie pan is the sweetest ever, great great quality, and so are the measuring spoons. Fortunately enough, the doughy batter was a great choice for these cookies too!

Oat Walnut Trifle Bowls with Roasted Stone Fruit

Oat Walnut Trifle Bowls with Roasted Stone FruitSo here we go, better late than never, Oat Walnut Trifle Bowls with Roasted Stone Fruit that were good to the last crumb! Feel free to use berries, fruit in season like mangoes etc. If you don’t have time for roasted fruit, make a simple sugar syrup to moisten the oat walnut sponge, and trifle on! Oat Walnut Trifle Bowls with Roasted Stone FruitTriflesare desserts with immense possibilities, great for failed bakes too as in these ‘Upcycled’ Butterscotch Blondie Puddings.

Oat Walnut Trifle Bowls with Roasted Stone Fruit I am beginning to enjoy the challenge of creating with oats more and more. There is so much and more you can do. If you are like me, a dessert needs to be celebrated. Find a nice bunch of stemmed glasses, or beautiful glassware like this, and assemble your trifle. For a lighter version top with vanilla Greek yogurt, maybe piped almond quark! Will make a fit bressert {dessert for breakfast=bressert}!

Oat Walnut Trifles with Roasted Stone Fruit
Print Recipe
Oat Walnut Trifles with Roasted Stone Fruit came together like they were just meant to be. Every element paired beautifully with the other. The oat walnut sponge offered great texture to 'drink up' the juices of the vanilla roasted fruit. The low fat cream whipped up beautifully with almond undertones luxuriously settling down atop the soaked fruity sponge in silky swirls.
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Oat Walnut Trifles with Roasted Stone Fruit
Print Recipe
Oat Walnut Trifles with Roasted Stone Fruit came together like they were just meant to be. Every element paired beautifully with the other. The oat walnut sponge offered great texture to 'drink up' the juices of the vanilla roasted fruit. The low fat cream whipped up beautifully with almond undertones luxuriously settling down atop the soaked fruity sponge in silky swirls.
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Ingredients
Oat Walnut Sponge
Vanilla Roasted Peaches & Plums
Servings: people
Instructions
Oat Walnut Sponge
  1. Preheat oven to 180C. Line a 8" X 8" square baking tin with parchment.
  2. Place oats, walnut halves, pinch of salt and 20g brown sugar in bowl of blender. Process briefly in short spurts until you get a fine grind. Don't over process else the nuts will leave oil.
  3. In the bowl of a stand mixer, place the eggs, 100g brown sugar and vanilla extract. Beat on high speed until mousse like and doubled in volume, 5-7 minutes.
  4. Gently fold in half the oat nut mix, then the other half.
  5. Drizzle half the clarified butter over and fold in, then pour over the remaining.
  6. Turn into prepared tin, sprinkle over 1 tsp brown sugar. Bake for 30 minutes.
  7. Cool in tin completely. Then cut into cubes for the trifle.
Vanilla Roasted Peaches & Plums
  1. Place all ingredients in oven proof dish, stir well to mix and roast for 30 minutes. Discard vanilla bean. Reserve. Note: You can bake this alongside the sponge, or a day or two in advance.
Whipped Almond Cream
  1. Place all ingredients in a large bowl. Whip with an electric hand blender on the highest speed until thick enough to pipe. Transfer to a piping bag fitted with a star nozzle.
Assemble
  1. Take 6 dessert bowls. Layer the bottom with cubes of oat walnut sponge, top with roasted fruit and juices. Repeat once again. Pipe whipped almond cream swirls on top.
  2. Keep chilled for a couple of hours, if not overnight, top with fresh cut fruit, walnut halves, some fresh herbs and serve.
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Eggless Cheesecake with Mango Lime Sauce

“The only way cheese is dessert is when it’s followed by the word cake.”
Michele Gorman

Eggless Cheesecake with Mango Lime Sauce must be the easiest dessert to make. Minimum fuss, barely four ingredients, one bowl dump and quick hand whisk, can’t ask for much more in a dessert for summer. I make this often, and am constantly amazed at how versatile I can get with it. Even if summer has slipped by, please make the basic cheesecake and dress it up with anything you like – a salted butter caramel sauce, a berry reduction, a dark chocolate ganache, a homemade preserve, maybe grated chocolate and toasted nuts.

Mango Dessert Collage I made a series of mango based desserts this summer. Have been busy with work, some travel, loads of house work etc. Did I mention the guinea pig? Now there are TWO just because they are social animals so a pair seemed right. Then there is Coco who now eats ALL vegetables with renewed interest trying to beat the guinea pigs at their game!

Coco with Guinea PigIn any case, that I procrastinate is quite obvious else this would have been on the blog a while ago. I made this a short while ago, and recently shared the image on Facebook and Instagram. With so many requests for the recipe, I thought I had better share it before summer sneaks by us, while a few of you can still make it.

Eggless Cheesecake with Mango Lime Sauce So here you are. A quick, eggless delicious cheesecake that is a western take on an old Indian classic, ‘bhapa doi’. Make the Eggless Cheesecake with Mango Lime Sauce a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The mango sauce compliments it beautifully, and makes it look pretty too if you ‘dress it up’ a little. I had fun cutting out shapes with a sharp cookie cutter!Eggless cheesecake I’ve baked this several times before. With summer stone fruit, a Mishti Doi Cheesecake for  a festive feel, a Salted Butter Caramel Cheesecake, and a Dark Chocolate Orange Cheesecake too.

Eggless cheesecake with summer stone fruit

Mishti Doi Eggless Baked CheesecakeSo grab your bowl and whisk and get baking!

Eggless Cheesecake with Mango Lime Sauce
Print Recipe
Quick, eggless delicious, the Eggless Cheesecake with Mango Lime Sauce is the Western take on an old Indian classic, 'bhapa doi'. Make it a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The Mango sauce compliments it beautifully, and makes it look pretty too.
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Eggless Cheesecake with Mango Lime Sauce
Print Recipe
Quick, eggless delicious, the Eggless Cheesecake with Mango Lime Sauce is the Western take on an old Indian classic, 'bhapa doi'. Make it a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The Mango sauce compliments it beautifully, and makes it look pretty too.
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Instructions
Eggless Lime Cheesecake
  1. Preheat oven to 180C. Line a 6" dessert ring with a double layer of foil to come up around the edges so the mixture doesn't leak. You can also use a loose bottomed tin but make sure you wrap it with foil too.
  2. In a large bowl whisk together all ingredients for cheesecake until smooth.
  3. Turn into prepared tin and bake for 15 minutes. Leave to cool in tin, then cover and place to chill in fridge overnight.
  4. Meanwhile, prepare the sauce for topping.
Mango Lime Sauce
  1. Place the mango juice a in a heavy bottom pan with lime zest and sugar, and cook over medium high heat until halved in quantity. {If you like a slight hint of chili, you can add half a slit deseeded green chili for 2-3 minutes, and then discard it}
  2. Once the juice has reduced, add the lime juice and corn flour stirring until it thickens to desired consistency. The sauce will thicken a bit more on cooling.
  3. Cool sauce, and then chill overnight with the cheesecake. {The sauce can be made in advance}
  4. Top with cutouts from mango slices, fresh basil leaves, flowers if in bloom. Chill until ready to serve!
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