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Bake and Decorate

Bake and Decorate

By Fiona Cairns

Published 2011

vanilla 2 tsp vanilla extract or seeds of 1 vanilla pod

chocolate 100g 70% cocoa solids chocolate, melted and cooled, or 2 tbsp cocoa powder, sifted

coffee 2 tbsp strong black coffee

raspberry/blueberry/strawberry 4 tbsp fresh fruit puree (not too wet)

lemon/orange/lime zest of 2 fruits, finely grated, and juice of 1, added slowly at the end

liqueur 1 tbsp, added slowly at the end

nut 150g roasted, ground and cooled nuts