Two must-try recipes to indulge in this weekend...

Two must-try recipes to indulge in this weekend...


Posted 20th Jul 2018 by Peter Byrne

Lorraine Pascale has created these two delicious recipes as part of Magnum's #TakePleasureSeriously campaign - we know what we'll be making this weekend...

MAGNUM Hazelnut and Chocolate Praliné Pavlova

Serves 10

You will need

1 tub of MAGNUM Chocolate and Hazelnut Praliné
3 sticks of  MAGNUM Chocolate and Hazelnut Praliné 90ml
240g caster sugar
Squeeze fresh lemon juice
5 large eggs, separated
3 tbsp cocoa powder
200g roasted chopped hazelnuts

Directions

1 Preheat the oven on to 140*C/fan oven 120*C/Gas Mark 1. Draw two 18cm circles on baking parchment and use to line two baking trays.                

2 Tip the sugar into a bowl and add the lemon juice. Add two egg whites and whisk for a minute.

3 Add another egg white and whisk for a few minutes. Fold in the remaining egg whites and whisk for 4-5 minutes or until the meringue is very stiff and shiny. Then fold in the cocoa powder and two thirds of the nuts. Divide the mixture equally between the two circles and using the back of a spoon spread out to fill the circles. Scatter over half the remaining nuts. Bake for 1-1.5 hours or until the meringue is firm and crisp on the outside. Allow to cool.

4 Remove the tub of MAGNUM Chocolate and Hazelnut Praliné and MAGNUM Chocolate and Hazelnut Praliné sticks from the freezer. Set the tub aside to soften. Meanwhile, remove the MAGNUM sticks from the ice cream. Crack off the chocolate coating and put into a small microwaveable bowl. Place the ice cream into a separate bowl and beat until smooth.

5 Once the meringue is cool, place one-half onto a serving plate. Remove the chocolate disc from the top of the tub of chocolate, break into small pieces and add to the chocolate from the sticks. Arrange spoonfuls of the MAGNUM Chocolate and Hazelnut Praliné tub of ice cream over the meringue leaving a 1cm border. Carefully place the second layer of meringue on top and spoon over the beaten ice cream from the sticks.

6 Pop the reserved chocolate into the microwave and melt in 30-second bursts stirring well between each addition. It should only take 1 minute. Drizzle over the pavlova and scatter over the remaining chopped nuts. Serve immediately.

Lorraine Pascale has created this recipe as part of Magnum’s #TakePleasureSeriously campaign, and in celebration of the opening of Magnum’s London Pleasure Store, which is located this year in Chelsea’s Duke of York Square. More information on the Pleasure Store can be found at the Magnum website.

MAGNUM Chocolate and Vanilla Cracking Cake

Serves 12

You will need

1 tub of MAGNUM Classic
4 MAGNUM Classic 110ml ice creams
400g milk chocolate digestive biscuits
50g butter
200g dark chocolate, roughly chopped
Cocoa powder to dust

Directions

1 Remove the tub of ice cream from the freezer to soften a little. Line the bottom of a 19cm spring form cake tin with baking parchment.

2 Melt the butter in a pan, remove from the heat and set aside. Take 300g of the biscuits and blitz in a food processor to fine breadcrumbs. Tip into the butter and stir well making sure all of the crumbs are covered in butter. Tip into the prepared tin and flatten down with the back of a spoon to cover the base completely. Pop into the fridge for 5 minutes to harden. 

3 Crack the chocolate layer and set aside from the tub of MAGNUM ice cream. Remove the cake tin from the fridge and spread the ice cream over the top to cover. Take the remaining biscuits and crumble them on top.

4 Remove the sticks from the MAGNUM ice creams and put the MAGNUM ice creams into the tin and then using the back of a spoon, flatten down the ice cream mix and pop it in the freezer to firm up for about 15-20 minutes.  As this firms up, melt the chocolate in the microwave using 30-second bursts mixing well between each burst so there are no hot spots. Then leave it too cool a little.

5 Once cool, remove the tin from the freezer and pour the chocolate over the top. Pop in the freezer to firm up for few minutes. Following this take it out and crack the top layer of chocolate.

6 Then leave in the freezer to firm up. Take it out 5 minutes before you are ready to serve.

7 Dust with cocoa powder to serve - as you cut it into portions you will crack through the rich dark chocolate to reveal this cracking dessert!

Lorraine Pascale has created this recipe as part of Magnum’s #TakePleasureSeriously campaign, and in celebration of the opening of Magnum’s London Pleasure Store, which is located this year in Chelsea’s Duke of York Square. More information on the Pleasure Store can be found at the Magnum website.






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