Salams All…wow we are on Day 7 already…alhumdulillah…today I thought I’d post a dessert recipe…to be honest with the short time between Iftar and Sehri we just haven’t had a pudding in Ramadhan yet…there’s either no space in our tummies or just no time to eat it.  This dessert is a lovely refreshing one…the fruits used can be tinned or fresh..also you can use any fruits that you like and doesn’t have to be the ones I’ve put in the recipe. Again this recipe can be made in a larger dish for the whole family to dish out and enjoy as much as they want or individual glasses.  

INGREDIENTS:

2 loaves Mcvities fruit cake (or if you prefer you can also use Any Madeira cake or any plain sponge)

250g Mascarpone cheese

Half tin sweet condensed milk 

1 340ml Nestle extra thick cream

1 large tin of Lychees (chopped)

1 tin Mango Slices (cubed)

1 tin peach slices (chopped)

15-20 strawberries (chopped)

2 packets Halal Jelly (I used Ahmeds strawberry and Lychee mixed together) 

Mixed Chopped Nuts 

NOTE: *Reserve the juices/syrups from the tinned fruit*

METHOD:

Slice the Fruit Cake and layer in a rectangle Pyrex dish.  With a spoon drizzle some of the reserved juice from the tinned fruit onto the cake slices to moisten them.  Evenly distribute half of each type of the chopped fruit on top of the cake slices and then sprinkle with the chopped nuts.

With the reserved juices/syrup from the tinned fruit make up the jelly as per instructions on the box (top up the syrup with water to make up amount needed to make the jelly) pour the jelly into a rectangle dish and leave to cool and set.

Separately in a medium plastic bowl empty the tin of nestle extra thick cream and lightly whisk, then add the mascarpone cheese and whisk again and lastly add the nestle condensed milk and whisk until well combined. 

Once Jelly is set with a spoon take small slivers of the jelly and place on top of the layered fruit cake and fruit that is already in the Pyrex dish until covered.

Now pour the cream/mascarpone mixture on top of the Jelly.

Decorate with the remaining chopped fruit and sprinkle with some more nuts. 

Chill for a few hours in the fridge or overnight.

Enjoy 🍓🍒🍍🍇🍉🍐🍊

Salams my fellow cooks. I pray you are all in the best of health. I couldn’t sleep this morning and I’m having serious cravings for cheesecake..most people who know me also know my love for cheesecakes 😁 so I thought maybe this would make a good first post for my blog. This cheesecake is indulgent but so easy to make. You can also make these into individual cheesecake shots which look ever so pretty, great for parties. If you do make it Please do let me know what you think either on Instagram or Twitter if you follow me on there.  

INGREDIENTS:

200 g chocolate digestives

50g butter (melted)

300g Philadelphia Cream Cheese (or any shop brand cream cheese)

150 mls double cream (whipped)

50 g icing sugar

12 Ferrero Rochers

Some melted nutella and chopped hazlenuts.

METHOD:

Crush the digestives in a food processor or you can use a plastic food bag and crush with a rolling pin. 

Melt the butter in the microwave or saucepan.

Combine the crushed biscuits and the melted butter and press the mixture into an 8 or 9 inch loose bottom cake tin. Put the cake tin into the fridge to set for about 30 minutes.

In a bowl whip the cream until you have fairly stiff peaks (do not over whip) Also in a separate bowl empty the cream cheese and whisk it slightly to soften. Add the icing sugar and the whipped cream to the cream cheese and whisk until all combined properly.  

Crush 8 of the Ferreros in their foil wrappers (this will prevent messy chocolatey fingers) Add these to the cream cheese mix and mix carefully into the mix. 

Layer the cream cheese mix onto the biscuit base and smooth out. 

With the remaining 4 ferreros, carefully cut them in half and decorate on top of the cheesecake. 

Drizzle melted nutella onto the top of the cheesecakes and sprinkle some chopped hazelnuts.

Enjoy 😘