FOOD

Lorraine Pascale and MAGNUM Dessert Recipes

MAGNUM ice cream is expertly crafted for the perfect combination of velvety ice cream and cracking chocolate. It is for this reason we have partnered with renowned chef Lorraine Pascale who like us, understands the importance of taking pleasure seriously.

Lorraine has created two decadent dessert recipes for you to try at home. #takepleasureseriously

The MAGNUM Chocolate and Vanilla Cracking Cake

The MAGNUM Chocolate and Vanilla Cracking Cake was created by Lorraine Pascale for MAGNUM as part of its #takepleasureseriously campaign. This indulgent dessert is a velvety vanilla ice cream on a biscuit base topped with decadent shards of cracking chocolate.

Serves 12

Ingredients

  • 1 tub of MAGNUM Classic
  • 400g  milk chocolate digestive biscuits
  • 50g butter
  • 200g dark chocolate, roughly chopped
  • Cocoa powder to dust
  • 4 MAGNUM Classic 110ml ice creams

Nutritionals

Each serving contains:

Energy

Fat

Saturates

Sugars

Salt

1785kJ/ 429kcal

27.0g

16.1g

25.8g

0.5g

21%*

39%*

 81%*

 29%*

 8%*

*% of Reference Intake of an average adult (8400kJ/2000kcal)

MAGNUM Hazelnut and Chocolate Praliné Pavlova

The MAGNUM Hazelnut and Chocolate Praliné Pavlova was created by Lorraine Pascale for MAGNUM as part of its #takepleasureseriously campaign. The pavlova is two layers of chocolate and hazelnut meringue layered between MAGNUM Praliné ice cream, decorated with MAGNUM Praliné chocolate shards and drizzled with dark chocolate.

Serves 10

Ingredients

  • 1 tub of MAGNUM Chocolate and Hazelnut Praliné
  • 3 sticks of  MAGNUM Chocolate and Hazelnut Praliné 90ml
  • 240g caster sugar
  • Squeeze fresh lemon juice
  • 5 large eggs, separated
  • 3 tbsp cocoa powder
  • 200g roasted chopped hazelnuts

Method

  1. Preheat the oven on to 140*C/fan oven 120*C/Gas Mark 1. Draw two 18cm circles on baking parchment and use to line two baking trays. Tip the sugar into a bowl and add the lemon juice. Add two egg whites and whisk for a minute.

  2. Add another egg white and whisk for a few minutes. Fold in the remaining egg whites and whisk for 4-5 minutes or until the meringue is very stiff and shiny. Then fold in the cocoa powder and two thirds of the nuts. Divide the mixture equally between the two circles and using the back of a spoon spread out to fill the circles. Scatter over half the remaining nuts. Bake for 1-1.5 hours or until the meringue is firm and crisp on the outside. Allow to cool.

  3. Remove the tub of MAGNUM Chocolate and Hazelnut Praliné and MAGNUM Chocolate and Hazelnut Praliné sticks from the freezer. Set the tub aside to soften. Meanwhile, remove the MAGNUM sticks from the ice cream. Crack off the chocolate coating and put into a small microwaveable bowl. Place the ice cream into a separate bowl and beat until smooth.

  4. Once the meringue is cool, place one-half onto a serving plate. Remove the chocolate disc from the top of the tub of chocolate, break into small pieces and add to the chocolate from the sticks. Arrange spoonfuls of the MAGNUM Chocolate and Hazelnut Praliné tub of ice cream over the meringue leaving a 1cm border. Carefully place the second layer of meringue on top and spoon over the beaten ice cream from the sticks.

  5. Pop the reserved chocolate into the microwave and melt in 30-second bursts stirring well between each addition. It should only take 1 minute. Drizzle over the pavlova and scatter over the remaining chopped nuts. Serve immediately.

Nutritionals

Each serving contains:

Energy

Fat

Saturates

Sugars

Salt

1945kJ/465kcal

29.0g

9.0g

38.0g

0.3g

23%*

41%*

 45%*

 42%*

 5%*


*% of Reference Intake of an average adult (8400kJ/2000kcal)