Perfect by themselves or as dessert with a scoop of ice cream, these are best the day they are made.
With a cookie crumb base, an irresistible toffee centre and a ganache topping, these are truly sinful.
We’re firm believers that everything tastes better when made with the caramel-y goodness of dulce de leche.
Coffee-flavoured cheesecake marbled with fudgey brownie makes these irresistible. For best results, refrigerate overnight.
For the mango purée, blend 4 cups of frozen cubed mango, thawed, (or 2 to 3 peeled and pitted ripe mangoes) in a food processor until smooth. Press the purée through a fine-mesh sieve for a silky, smooth texture.
A crunchy almond topping, soft cake-like filling and crisp shortbread base are texture sensations for your mouth.
