Ingredients

• 500g mascarpone cheese
• 600ml thickened cream
• 1/3 cup (50g) icing sugar
• 2 egg yolks
• 1 vanilla bean, split, seeds scraped
• 1/2 cup (125ml) Grand Marnier
• Juice of 2 oranges
• 300g savoiardi (see note) (sponge finger biscuits)
• 3 mangoes, flesh sliced 1cm thick

Raspberry sauce

• 1/4 cup (55g) caster sugar
• 250g fresh or frozen raspberries
• Juice of 1 lemon

Directions

Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.

Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.

Meanwhile for the raspberry sauce, place the sugar and 2 tablespoons water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).

To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.

Ingredients

• 250g pkt Arnott's Granita biscuits
• 125g unsalted butter, melted
• 380g can caramel Top 'N' Fill
• 2-3 bananas
• 300ml thickened cream, whipped
• Grated dark chocolate, to garnish

Directions

Lightly grease eight 10cm loose-bottomed tart pans. Place the biscuits in a food processor and pulse to make crumbs. Pulse in the melted butter until well combined, then press the mixture into the base and sides of the tart pans. Pour the caramel over the base, then chill until needed. Just before serving, slice the bananas and lay over the top of the caramel. Top with whipped cream, then garnish with grated chocolate.

Ingredients

• 200g pitted dried dates, roughly chopped
• 1 teaspoon bicarbonate of soda
• 1 cup boiling water
• 60g butter, softened
• 1/2 cup caster sugar
• 2 eggs
• 1 1/3 cups self-raising flour

Butterscotch sauce

• 1 cup firmly packed brown sugar
• 1 cup pure cream
• 100g butter, chopped

Ingredients

Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 18cm (base) round cake pan. Line base with baking paper.

Place dates and bicarbonate of soda in a heatproof bowl. Add boiling water. Stand for 20 minutes or until tender.

Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in date mixture and flour. Stir to combine.

Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes. Turn out onto a wire rack.

Meanwhile, make butterscotch sauce: Combine sugar, cream and butter in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes. Pour warm sauce over warm cake. Serve.

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

By allrecipes

Ingredients

• Cake 1 box  yellow cake mix
• 1 cup mashed very ripe bananas (2 medium)
• 1/2 cup water
• 1/3 cup vegetable oil
• 4 eggs

Filling

• 1 box (6-serving size) vanilla instant pudding and pie filling mix
• 3 cups cold milk
• 1/3 cup creamy peanut butter

Topping

• 1 jar (7 oz) marshmallow creme
• 1 cup butter, softened
• 2 cups powdered sugar
• 1/3 cup creamy peanut butter
• Sliced bananas

Directions

1- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.

2- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.

3- Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4- In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

5- Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake.

6- Just before serving, in small microwavable bowl, microwave 1/3 cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.

By betty crocker

Ingredients

• 500 g plain flour , plus extra for greasing
• 4 teaspoons ground ginger
• 1½ teaspoons baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 250 g treacle, golden syrup or light molasses
• 75 g light brown sugar
• 125 g unsalted butter , plus extra for greasing
• 200 ml milk
• 1 tablespoon crème fraîche
• 1 orange
• 1 tablespoon brandy
• 2 large free-range eggs

TO SERVE

• strawberries
• golden rum
• icing sugar
• vanilla ice cream slab

Directions

Preheat oven to 180ºC/gas 4.

Sift together the flour, ginger, baking powder, cinnamon, cloves and nutmeg with 1 teaspoon of sea salt into a bowl.

In a saucepan over a low heat, combine the treacle, sugar and butter, then simmer for 5 minutes, stirring occasionally.

Allow the treacle mixture to cool until lukewarm then stir it into the flour mixture. Add milk and crème fraîche and stir again. Squeeze in the orange juice, then add the brandy, beat and add the eggs, then stir to a smooth batter.

Pour into lightly buttered and floured 24cm square baking tin and bake for 30 to 40 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin.

While the cake is cooling, hull and slice the strawberries, then macerate them in twice as much rum to icing sugar.

When the cake is cool, cut it into 3cm slices, then in half again. Top a piece of cake with a slab of ice cream, another piece of cake, more ice cream, then strawberries.

Ingredients

For the cake :

• a little dairy-free sunflower spread, for greasing
• 1 large, ripe avocado (about 150g)
• 300g light muscovado sugar
• 350g gluten-free plain flour
• 50g good quality cocoa powder
• 1 tsp bicarbonate of soda
• 2 tsp gluten-free baking powder
• 400ml unsweetened soya milk
• 150ml vegetable oil
• 2 tsp vanilla extract

For the frosting :

• 85g ripe avocado
• flesh, mashed
• 85g dairy-free sunflower spread
• 200g dairy-free chocolate, 70% cocoa, broken into chunks
• 25g cocoa powder
• 125ml unsweetened soya milk
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• gluten-free and vegan sprinkles, to decorate

Directions

Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. Put the avocado and the sugar in a food processor and whizz until smooth. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter. Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.


Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.


Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins. Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Ingredients

-3 eggs
-1/4 cup caster sugar
-2 1/2 tablespoons plain flour, sifted
-250g strawberries, hulled, chopped
-1/4 cup pure icing sugar, sifted
-250g mascarpone cheese
-2 tablespoons flaked almonds, toasted
-Pure icing sugar, to serve

Directions

Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour.

Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. Bake for 5 minutes or until a skewer inserted into the centre comes out clean.

Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash strawberries roughly with a fork. Add icing sugar and stir to combine. Fold strawberry mixture into mascarpone. Spread mixture over sponge, leaving a 1cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling.

Place sponge, seam side down, on a plate. Top with almonds. Dust with icing sugar. Serve.