This dessert looks so impressive that it’s hard to believe that you’ve actually made it yourself with such little effort. It can be made up to 1 month in advance, leaving nothing for you to do on the day.
- 1 x 100g (4oz) bar of plain chocolate (70% cocoa solids), broken into pieces
- 150g (5oz) white chocolate, broken into pieces
- 225ml (8fl oz) cream
- 1 vanilla pod, split in half lengthways and seeds scraped out
- 1 large egg white
- 2 tsp icing sugar
- good-quality cocoa powder, to dust
- fresh raspberries, to serve
Use a little water to dampen a 450g (1lb) loaf tin (the more square shaped, the better), then line with a double layer of cling film. Line 2 large baking sheets with non-stick baking paper.
Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Spoon half the melted chocolate onto each sheet of baking paper and spread it out to the edges in a thin layer. Put in the fridge for about 30 minutes to set.
Melt the white chocolate and 5 tablespoons of the cream in a separate heatproof bowl set over a pan of simmering water. Once melted, give it a good stir and set aside to cool.
Whip the rest of the cream in a large bowl with the vanilla seeds until the cream is just holding its shape, then fold in the cooled melted white chocolate.
In a separate bowl, whisk the egg white and icing sugar until stiff peaks have formed, then fold into the white chocolate mixture.
Carefully peel the plain chocolate from the baking paper and break it up into pieces.
Place a couple spoonfuls of the whipped cream mixture into the prepared loaf tin and cover with a layer of the plain chocolate pieces. Repeat the layers until the loaf tin is filled up, finishing with a layer of whipped cream. Cover the top with cling film and freeze overnight (or up to 1 month). Any remaining pieces of plain chocolate can be put into a freezer-proof container and frozen separately to use for decoration.
About 1 hour before serving, transfer the loaf tin and reserved chocolate decoration to the fridge.
- 75g/3oz Odlums Cream Plain Flour
- 25g/1oz Odlums Cornflour
- 50g/2oz Shamrock Ground Almonds
- 125g/4oz Butter (softened)
- 50g/2oz Shamrock Golden Caster Sugar
- Preheat oven to 160°C/325°F/gas mark 3. Beat butter and sugar together until smooth. A wooden spoon or electric mixer may be used!
- Add the flour, cornflour and ground almonds. Mix gently until a dough is formed.
- Use your finger tips to form dough into a ball and lightly knead, if necessary.
- Press dough into a greased n8”/20cm round. A sandwich tin may be used.
- Prick around top of dough with a fork.
- Bake for 20 minutes or until very pale in colour.
- Allow to set in tin for 5 minutes, then transfer to a wire rack to cool. Slice or cut into shapes.
- As soon as shortbread is cold, store in an airtight tin.
For biscuits, roll out mixture on a floured surface and cut out shapes or rounds using biscuit cutters.
For fingers, press dough into a 7”/18cm square tin and cut into fingers after baking.
- Enjoy with fresh cream and strawberries
- Serve with a scoop of ice cream
- Perfect accompaniment to a cup of tea or coffee!
Auntie Maureen’s plum pudding with rum raisin parfait cranberry gel brandy sauce sooooooo good