Brown sugar pavlova with fruit
Delight guests at your next summer gathering with this brown sugar pavlova topped with passion fruit, strawberries, raspberries and pineapple
Chocolate sandwich cookie ice cream cupcakes
- Preparation and cooking time
- Prep:
- plus at least 2 hrs freezing
- Easy
- Makes 8
Skip to ingredients
- 280g crème-filled chocolate sandwich cookiesplus 8 whole cookies for decorating
- 60g unsalted buttermelted
- 300ml double cream
- 200g condensed milk
For the topping
- 100ml double cream
- 1 tbsp icing sugar
Nutrition: Per serving
- kcal604
- fat43g
- saturates24g
- carbs49g
- sugars33g
- fibre1g
- protein5g
- salt0.3g
Method
step 1
Line eight holes of a 12-hole cupcake tin with paper cases. Tip the cookies into a food processor and blitz to a fine crumb, or do this in a bowl using the end of a rolling pin. Measure 215g of the crumbs into a bowl and mix in the melted butter. Divide the mixture between the paper cases, pressing it into the bases slightly.
step 2
Pour the cream, condensed milk and 55g of the remaining crushed cookies into a bowl, and whisk until just starting to thicken, about 5 mins. Spoon the mixture evenly over the chocolate cookie bases, then freeze for at least 2 hrs or overnight until solid. Will keep frozen for up to two days.
step 3
Just before serving, make the topping. Whip the cream with the icing sugar using an electric whisk until it’s a pipeable consistency. Spoon into a piping bag fitted with a star nozzle and pipe a swirl of whipped cream over each cupcake. Decorate each with a whole cookie and remaining cookie crumbs. Serve immediately.
