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When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

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Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Moscato, raspberry and panettone trifles


Wondering what to do with leftover panettone? We've toasted little cubes and layered it in glasses with jelly and mascarpone for a simple trifle. Start this a day ahead to set the jelly.

You'll need

200 gm panettone, cubed 30 gm butter, melted and cooled 30 gm raw sugar 300 gm mascarpone 200 ml pouring cream 70 gm brown sugar 40 ml brandy, plus extra to serve 125 gm raspberries, to serve To serve: icing sugar   Pink moscato jelly 375 ml pink moscato 55 gm (¼ cup) caster sugar Thinly peeled rind and juice of 1 orange 1 vanilla bean split, seeds scraped titanium-strength gelatine leaves, softened in cold water for 3-5 minutes

Method

  • 01
  • For pink moscato jelly, stir moscato, sugar, orange rind and juice, vanilla bean and seeds with 125ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and remove from heat. Squeeze excess water from gelatine and stir into moscato mixture until dissolved. Strain into a container (discard vanilla bean and rind) and refrigerate until set (overnight). Jelly can be made several days ahead.
  • 02
  • Preheat oven to 200C. Combine panettone, butter and sugar in a bowl and stir to coat well. Toast in the oven on a baking tray lined with baking paper, turning occasionally (6-8 minutes), then set aside to cool.
  • 03
  • Whisk mascarpone, cream, sugar and brandy in a bowl until smooth and thick, then set aside.
  • 04
  • Spoon a little jelly into the bases of small serving bowls or glasses, top with a few cubes of toasted panettone, then drizzle with a little extra brandy. Spoon mascarpone mixture on top and refrigerate until required (this can be done several hours in advance). Serve trifles scattered with raspberries and dusted with icing sugar.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2013

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