200g Sicilian Lemon Curd 180g Irish Cream Cheese 250g authentic Greek yoghurt (10% fat) 1 vanilla pod, seed scrapped out 1 passion fruit, seeds scrapped out ...

Feel free to top the cheesecake with whatever suits you – fresh berries, lemon curd or fruit compôtes all work well – but the spiced caramel sauce is a real crowd pleaser, plus it keeps well ...

Bar cookies are easy to whip up for a crowd. Simply make the base, top it, pop the pan in the oven, and slice the bars to ...

Using the back of a spoon, firmly press the mixture into the base of the tin. Refrigerate for 10 minutes or until firm. Place the cream cheese, chocolate and 1 cup (320g) of the lemon curd in the ...

Strain immediately into a medium bowl, cover with plastic wrap and refrigerate for 1 hour or until cold. Makes 1½ cups + You can store this lemon curd in an airtight container or sterilised jar in the ...

Whipping Cream, Store Bought Lemon Curd – More or less to taste, Fresh Raspberries, Icing Sugar – For dusting, Store bought sweet tart cases – I used 18 mini cases ...

Prue Leith is best-known as a judge on The Great British Baking Show, where contestants make elaborate desserts like towering ...

Begin by making the lemon curd ahead of time, as this needs to be well chilled. Sit a heatproof bowl over a pan of barely simmering water, but don't let the bowl touch the water. Then place the eggs, ...