Ingredients

• 400 g cream cheese
• 200 g mascarpone cheese
• 200 ml double cream
• 125 g caster sugar
• Grated zest of a lemon
• 500 g frozen raspberries
• 2 tablespoons lemon juice
Granola
• 50 g butter
• 50 g whole meal flour
• 30 g brown sugar
• 50 g skinned hazelnuts

Instructions

1. Start your preparation the day before serving. Mix the cream cheese, mascarpone cheese and 100 g sugar and beat well with an electric beater on a medium speed.

2. In a separate bowl, whisk the cream until it just clings when the beater is lifted. Fold it into the cream cheese mix, add the lemon zest and stir gently until it’s well combined. Cover this with cling film and keep it in the fridge until the next day.

3. Put the raspberries and the remaining sugar (25 g) in a small pot, place it on a low heat and cook for 30-40 minutes

4. Preheat the oven to 180 degrees C. Prepare the granola.

5. Mix the flour, sugar and butter, using your fingers, until it gets a sandy consistency. Lightly crush the hazelnuts and add them to the mix. Spread it on a baking tray, in a very thin layer, and bake for 20 minutes or until it becomes golden brown.

6. When ready, take it out from the oven and let cool. Break it into crumbles.

7. Use medium cups or glasses to assemble the cake. Put a thin layer of granola on the bottom of the cup; add some of the syrup, 2-3 tablespoons of cream cheese, and another tablespoon of syrup and with a sprinkle of the granola.

Ingredients

• Evaporated Milk 410 grams
• Condensed Milk 397 grams
• Cream 410 ml
• Almonds 1 tbsp
• Pistachios 1 tbsp
• Cashews 1 tbsp (I didn’t use)
• Kewra water 1 tbsp
• Cardamom powder 1 tsp leveled
• Bread Slices 4
• Coconut grated 1 tbsp heaped

Instructions

1. Grind nuts into powdered form.

2. Gathering evaporated milk, condensed milk, fresh cream, kewra water, coconut grated and cardamom powder and put them in the blender.

3. Adding powdered nuts to the blender.

4. Making bread crumbs out of bread.

5. Adding bread crumbs to the blender.

6. Filling popsicle containers.

7. Extra can be zip locked and put in freezer.

8. Deep freeze 4 to 6 hours and then serve.

Ingredients

• Ingredients
• Mangoes 8 medium sized
• Fresh Cream1000 ml
• Condensed milk 1 can
• Saffron as required
• Pistachios and Almonds (I didn't use)

Instructions

1. Cut slices of one mango and put in a zip lock bag. Seal the bag.

2. Now mash these mango slices to form pulp and leave aside.

3. Cut six mangoes in to small chunks and put in a bowl.

4. Blend fresh cream, condensed milk, one mango sliced and saffron in the blender.

5. Pour the blended mixture over the mango chunks.

6. Cut the edge of zip lock bag corner.

7. Now decorate with the mango pulp. Refrigerate and serve cold.