Jane Dunn’s latest book is out now and is full of sweet treatsEllis Parrinder
As well as loads of lovely one-tin treats, birthday bakes and biscuits, there are some ridiculously tasty fridge cakes perfect for summer.
Her peanut butter jelly cheesecake serves a whopping 15 people, so makes the ideal celebration dessert for any gatherings you’ve got in the diary.
And everyone needs a decent trifle recipe up their sleeve – try this indulgent banoffee version and you won’t regret it.
Best of all, of course, there’s no need fire up the oven, grill, hob or air fryer, so you can give off more “domestic goddess” than “hot mess”.
It’s the perfect summer celebration cakeEllis Parrinder
Peanut Butter Jelly Cheesecake
Serves: 15 Prep time: 45 mins, plus 5-6 hrs setting Cals: 499 Sat fat: 20g
Ingredients: For the jelly *½ packet raspberry jelly *125ml boiling water *125ml cold water
For the base *300g digestive biscuits *50g unsalted peanuts, finely chopped *125g unsalted butter, melted
For the cheesecake *500g full-fat soft cheese *75g icing sugar *250g peanut butter *1tsp vanilla extract *300ml double cream
For the decoration: *Raspberries *Chopped peanuts
Method:
Add the jelly cubes to a jug with the boiling water and stir to dissolve. Stir through the cold water and leave to cool for 15 minutes while you make the base.
Blitz the biscuits and peanuts to a fine crumb in a food processor or crush in a bowl with a rolling pin. Add the melted butter and mix together. Press into the base of a deep 20cm springform cake tin.
In a large bowl, whisk the soft cheese, icing sugar, peanut butter and vanilla extract together. Add the double cream, whip again until thick (or whip separately and fold through). Pour into the tin and smooth over.
Carefully pour over the jelly. Set in the fridge for 5-6 hours, or preferably overnight.
Once set, remove carefully from the tin. Sprinkle on some raspberries and chopped peanuts if you wish.
We feel cooler just looking at this fruity fridge tartEllis Parrinder
Mango Passion Fruit Tart
Serves: 10 Prep time: 50 mins, plus 4 hrs setting Cals: 529 Sat fat: 25g
For the filling *200ml double cream *150g mascarpone *50g icing sugar *75g mango purée *4 passion fruit
For the decoration *1-2 ripe mangoes *150ml double cream *2tbsp icing sugar *Zest 1 lime *1-2 passion fruit
Blitz the biscuits to a fine crumb in a food processor or crush in a bowl with a rolling pin. Add the melted butter and mix together until it resembles wet sand in texture. Press into the sides and base of a 23cm loose-bottomed tart tin.
In a large bowl, whisk the double cream, mascarpone and icing sugar together until smooth and starting to thicken. Fold through the mango purée and passion fruit pulp. Pour on to the biscuit base and put in the fridge for at least 4 hours.
Slice the mangoes thinly and arrange around the edges of the tart. Whip the double cream lightly with the icing sugar and dollop into the middle. Sprinkle over the lime zest and add some extra passion fruit pulp.
Dig in to this trifle with a twist!Ellis Parrinder
Banoffee Trifle
Serves: 10 Prep time: 1 hr, plus 2 hrs setting Cals: 801 Sat fat: 30g
In a large bowl, whip the double cream with the icing sugar until soft peaks form. Cut the Madeira cake into 2.5cm-thick slices. Blitz the biscuits to a fine crumb in a food processor or crush in a bowl with a rolling pin. Add the melted butter and mix together.
Slice the bananas into 2.5cm-thick slices. Assemble the cake slices on the bottom of a trifle bowl, then drizzle over the rum. Pour over half the caramel and spread evenly. Add half the sliced bananas. Pour on the custard and spread until even.
Add the biscuit mixture and press down slightly. Add the remaining caramel and spread, then add the rest of the bananas. Top with the whipped cream and decorate with chocolate shavings.
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