In this extra-special updated edition of Mary Berry’s popular entertaining cookbook, Mary makes cooking for gatherings of family and friends easy, with over 160 recipes that work well for both small and large parties.
Lavish new photography and bonus festive recipes make this edition a precious self-purchase or an ideal gift for any Mary fan. You’ll discover how Mary cooks for her family and friends during the Christmas party season, and for other occasions and celebrations throughout the year. Timeless guidance and expert tips will help you cater successfully on a small scale for dinners and lunches around a table, or on a larger scale for drinks parties, buffets and teatime.
Adapting quantities is made easy. Recipes provide two sets of ingredients for serving either 6 or 12 guests, plus there is new advice on how to scale up recipes for any number.
Discover tips for preparing in advance, simple shortcuts and stylish presentation ideas – and cook up a feast the stress-free way with Mary.
Chilled Marbled Raspberry Cheesecake
This unusual chilled cheesecake has a delicious raspberry-ripple filling. If we don’t have any framboise raspberry liqueur on hand, we make a cherry-ripple cheesecake, using kirsch instead.
MAKES A 9IN (23CM) CHEESECAKE
9 in (23 cm) round springform pan, greased and bottom lined with parchment paper
3½ oz (100g) graham crackers, crushed
1⁄4 cup (50g) butter, melted
2 tbsp (25g) Turbinado sugar
For the raspberry filling
1 lb 2 oz (500 g) fresh raspberries
2 tsp powdered gelatin
2 tbsp water
2 tbsp framboise liqueur
For the creamy filling
3 tsp powdered gelatin
3 tbsp water
9 oz (250 g) full-fat cream cheese, at room temperature
2 eggs, separated
7 oz (200 g) half-fat crème fraîche
3⁄4 cup (100g) superfine sugar
- Mix the graham crackers, butter, and sugar together in a bowl and press into the bottom of the pan. Transfer to the fridge to chill.
- Meanwhile, make the raspberry filling. Process the raspberries in a food processor until smooth, then push through a sieve into a bowl. Put the gelatin into another bowl and add the water. Allow to soak until the gelatin becomes spongy, then stand the bowl in a saucepan of hot water until it dissolves. Once dissolved, add the framboise liqueur, then pour into the raspberry puree. Stir and set aside.
- To make the creamy filling, prepare the gelatin and water as above. Put the cream cheese, egg yolks, and crème fraîche into a bowl and stir to combine.
- Spoon 2 tablespoons of the creamy mixture into the liquid gelatin and mix, then pour it all into the creamy mixture and stir until smooth.
- Whisk the egg whites with a hand mixer until they look like clouds, then add the sugar a teaspoon at a time, whisking constantly until the mixture is stiff and glossy. Fold the egg whites into the creamy mixture until smooth.
- Carefully fold the raspberry filling into the creamy mixture to give a ripple effect.
- Spoon into the pan and chill in the fridge for a minimum of 6 hours or until firm.
- To serve, remove from the pan, discard the disk of paper, and cut into slices.
PREPARE AHEAD AND FREEZE
The cheesecake can be made up to the end of step 7 up to 2 days ahead. Freeze for up to 3 months.
Recipe reprinted with permission from DK Publishing.