It's amazing realising I've been writing this blog for a year - I've been flicking over some old posts and I must admit that I'm quite impressed with how I've improved! (Credit for the improved photos must of course go to Kai though, not me - the photos improved significantly the moment he started taking photos for me!)
How do you enter, you ask? Without further adieu:
1. Find the blog posts where I have mentioned mess. (Note: Reference to the name of this blog ie quoting "How Much Mess Does One Cook Make?" does not count!)
2. Comment below with the names of these posts - the first correct answer will win their choice of the cookbook OR the cupcakes, the second correct answer will win the other prize! You must list all blog posts that mention mess to win!
Conditions: Entry to competition is open to residents of Australia only; however anyone outside the Melbourne area can only win the cookbook and not the cupcakes (due to inability to ship!)
I made this very red looking - you could also keep it very white and just stud it with raspberries by skipping the step of mashing the raspberries with a fork. Keep them solid and they'll just be studded throughout.
Let me know what you guys think and good luck with the give away!
RECIPE - serves 12
Prep time: 30 minutes
Cook time: 10 minutes
Chill time: 2 hours +
1 1/4 cups shortbread biscuit crumbs
80g butter, melted
500g Philadelphia Block Cream Cheese, softened
3/4 cup caster sugar
1 teaspoon finely grated lemon rind
2 teaspoons gelatine dissolved in 1/4 boiling water
200g white chocolate, melted and cooled slightly
1 cup thickened cream, softly whipped
125g fresh or frozen raspberries
125g fresh or frozen raspberries, extra
1-2 tablespoons pure icing sugar
1. Combine the biscuit crumbs and butter then press into the base of a greased and paper lined 28cm x 18cm slice pan (ensure the paper extends 5cm above the top of the pan). Chill.
2. Beat the Philly, sugar and rind with an electric mixer until just smooth. Add the gelatine and chocolate, mix until combined then fold through the whipped cream. Mash half of the raspberries with a fork and then fold through the remaining raspberries. Pour the mixture over the prepared base. Chill for 2 hours or until set.
3. Combine the extra raspberries and icing sugar in a food processor and process until smooth. Strain through a fine sieve, discard the seeds then transfer to a jug for pouring. Chill.
4. Place slides on serving plates with a drizzle of raspberry sauce. Serve immediately.
Source: Simply Heaven Volume 3: Chocolate