For the filling, whip the cream to soft peaks. Divide the cream into separate bowls and fold the lemon curd into one bowl of cream and the raspberry powder into the other. Once the éclairs have ...
Transfer into a large, heatproof bowl to cool completely. Once cool, mix in the flour, icing sugar, ground almonds, lemon zest and a pinch of salt. Whisk the egg whites in a separate bowl using an ...
It’s my current cake crush – the softness of the ricotta, the crunch of the almonds, the spiky hit of tangy raspberry ... dessert that’s an Antipodean favourite. 20 Satisfying Chocolate ...