Dessert Sharer Board

Mini Cheesecake Recipe

Preparation: 10 minutes plus chilling
Serves: 6


  • 150g digestive biscuits
  • 75g unsalted butter
  • 300g full-fat soft cheese
  • 75g golden caster sugar
  • 1 tsp vanilla extract
  • 1 lemon, zested
  • seasonal berries, to serve


Step 1: Blend the biscuits using a food processor and blitz to a fine crumb, then combine with the butter. Split the biscuit mixture between six ramekins, press down firmly then place into the fridge to chill. 

Step 2: To make the topping, in a large bowl whisk the soft cheese, sugar, lemon zest and vanilla. 

Step 3: Spoon the topping over the biscuit base and chill for at least 3 hours. Sprinkle over the remaining lemon zest and berries to serve. 

Chocolate Fondue Recipe

Preparation: 3 minutes 
Cooking: 2 minutes
Serves: 4-6


  • 300ml double cream
  • 150g dark chocolate chips
  • 2 tsp white miso or a pinch of sea salt flakes
  • Strawberries, grapes, apple slices, banana slices, mini stroopwafels, marshmallows, wafers and pretzel sticks, for dunking into the chocolate


Step 1: Over a low heat, warm up the double cream adding a splash of milk to thicken. Next, place the dark chocolate chips into a heatproof bowl and pour over the warm cream. Add the white miso or sea salt flakes, let it stand for a few minutes then whisk until the mixture is smooth. 

Step 2: Serve with your selected fruits and snacks! 

Espresso Martini Cake Pops Recipe

Preparation: 40 minutes 
Cooking: 10 minutes
Serves: 24


  • 125g unsalted butter, softened
  • 2 tsp espresso powder
  • 150g icing sugar
  • 2 tbsp good-quality cocoa powder
  • 2 madeira loaf cakes
  • 3 tbsp vodka
  • 300g 70% dark chocolate
  • 75g white chocolate
  • 1 tbsp Kahlúa
  • coffee beans, to decorate


Step 1: Begin by preparing the buttercream. Whip the butter until it turns light and fluffy. Gradually add the espresso powder, sifted icing sugar, and cocoa powder, blending until smooth.

Step 2: Crumble the cake into a stand mixer using the paddle attachment. Add the chocolate buttercream along with 2 tbsp of vodka, mixing until thoroughly combined. With your hands, shape the mixture into small balls and place them on a lined baking tray. Allow them to chill in the refrigerator for 30-60 minutes. 

Step 3: Once the cake pops have chilled, melt the dark chocolate in a heatproof bowl placed over a pan of simmering water.

Step 4: Dip the ends of the skewers into the melted chocolate, then carefully insert them into each cake pop. Coat each cake pop with the melted chocolate, then stand them upright in several mugs to allow any excess chocolate to drip off (placing baking paper underneath to catch drips). Leave them to set for a minimum of 2 hours.

Step 5: Melt the white chocolate in a heatproof bowl over a pan of simmering water. Stir in the Kahlúa, followed by the remaining vodka. Dip the top of each cake pop into the white chocolate, then sprinkle with coffee beans before the white chocolate sets.

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