Rachel Allen’s Tiramisu

Rachel Allen’s Tiramisu

Rachel Allen’s Tiramisu

Rachel’s Tiramisu

Rachel’s Tiramisu

Cheesecake with Raspberry Coulis

dgold cheesecake mar 16

We all love tucking into a nice Cheescake and our Cheesecake with Raspberry Coulis does not disappoint.



  • 200g digestive biscuits
  • 100ml single cream
  • 50g icing sugar
  • 500g mascarpone
  • 50g melted Dairygold
  • 2 limes (untreated)

Raspberry Coulis

  • 500g raspberries
  • A few drops of lemon juice
  • 150g caster sugar



Break the biscuits and mix them with the Dairygold in a bowl or a food processor.

Spread this crumb mixture over the base of the tin.

Zest and juice the limes.

Whip the mascarpone, single cream, icing sugar and lime zest and juice in a bowl with a whisk.

Using a spatula, spread this mixture on top of the crumb base.

Chill for at least 2 hours.

Raspberry Coulis

Wash the raspberries.

Blend the raspberries and caster sugar together.

Add a few drops of lemon juice. Blend for 1 minute.

Taste the coulis and add a little sugar, if necessary.

Pass the coulis through a sieve to remove the pips.

Store in the fridge.

– See more at: http://www.yourdairygold.ie/bake-it/Cheesecake-with-Raspberry-Coulis.aspx#sthash.ecuDZQk0.dpuf


Odlums Christmas Mocha Bombe

Kerrygold Mini Strawberry Cheesecakes

Mini Strawberry Cheesecakes


  • 100g digestive biscuits, bashed into crumbs
  • 50g Kerrygold butter, melted
  • 500g mascarpone
  • 50g icing sugar, sieved
  • 1 tsp vanilla extract
  • 300g strawberries, hulled and chopped into quarters
  • For the sauce:
  • 100g strawberries, hulled and chopped into quarters
  • 2 tbsp lemon juice
  • 1 tbsp caster sugar


Mix the crushed biscuits and the melted butter together well. Divide the biscuit mixture between dessert glasses (or ramekins) and press down well. Transfer the glasses to the fridge and chill for approx 10 minutes to set.

Mix the mascarpone, icing sugar, and vanilla well. Then stir in the strawberries (it’s nice if the strawberries start to bleed into the mascarpone).

Make the sauce by placing 100g of strawberries into a food processor along with the lemon juice and sugar. Blend together until smooth. Taste and add more sugar if desired.

Take the glasses out of the fridge and spoon the mascarpone mixture on the top of the biscuit base, dividing the mixture evenly between the four glasses. Then generously drizzle the sauce over the top of the mascarpone.

Chill the cheesecakes in the fridge if not eating them straight away. These are also really delicious eaten straight away.