Piped lines of whitechocolate artfully smudged with a cocktail stick to make pretty, Mr Kipling-esque 'feathers' across the top of the milk chocolateganache
Recipe Junkie and the Attack of the Custard Creams
To do this, add a spoonful of the whipped egg whites to the chocolatey mix and stir well. Beat the egg whites together with the coconut sugar until it firm and fluffy and won’t fall out of the bowl when you tip it upside down
Now all you budding MaryBerry’s are in luck as Lou is very kindly sharing her recipe for her Zesty Lemon Madiera Cake Dripping with WhiteChocolate and Summer Fruits here on the blog
When I'm lacking in inspiration I often have a flick through MaryBerry's Baking Bible. I opted for a ganache instead of the chocolate frosting that Mary suggests purely because I adore ganache and when time is off the essence it's so quick and easy to pull together
It was MaryBerry after all and there was a good chance she would not lead me astray. Put the egg whites into the bowl and whisk on the highest speed of a hand whisk or stand mixer until they are stiff
I used MaryBerry’s basic sponge recipe, but I have added a little chocolate to the sponge mixture. I went for a sponge that was speckled with chocolate, coated in a dark chocolate and coffee ganache and finished with salted caramel and caramelised hazelnuts
MaryBerry’s Anzac Biscuits (I know, we used an English recipe for an Australian dish and, yet, we took Australian recipes for several other items, that’s how Planet Elldrew keep you and ourselves on tippy toes)
Vanilla Sponge - adapted from MaryBerry's Baking Bible. Strawberry jam. Slowly pour the syrup into the egg whites in a thin stream, whisking the mixture the entire time
I had to make our cake dairy free due to Mr Amazing’s dairy intolerance, so I used this easy Chocolate Cake recipe by MaryBerry, substituting the butter with pure sunflower dairy free spread and leaving out the ganache icing
After levelling the cakes with a bread knife, I made a batch of basic buttercream and put buttercream and raspberry jam between each layer, using four of the cakes
Citrus Gins – garnish with pink grapefruit & rosemary. Serve simply with a slice of lemon, which will bring out the distinctive berry flavour further and add an additional zing
I've watched MaryBerry and any number of others do it and I've tried various techniques, but invariably my rolls crack hideously and have been known to disintegrate entirely
