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The Irish Sun
17-07-2025
- Lifestyle
- The Irish Sun
When a heatwave hits, these make-ahead, no-bake Jane's Patisserie puds will save you
NO one wants to be breaking a sweat in the kitchen this summer if you don't have to, and Jane Dunn - AKA Recipes from (Ebury Press) is out July 31, and is already being heralded as "the ultimate bible for foolproof bakes". Advertisement From iconic staples like a red velvet drip cake to retro bakes such as Battenburg, as well as savoury recipes including home-made English muffins, there's something to tempt everyone. We've picked out three of our faves - and they're all oven-free! 4 Jane Dunn's new cookbook is a must for baking enthusiasts Credit: Ellis Parrinder If the recent heatwaves have taught us anything, having some chilled puds up our sleeve for summer is essential. The only place you should be breaking a sweat is at the gym - not the kitchen. Advertisement READ MORE IN FABULOUS 4 This trifle is the perfect prep-ahead entertaining pud Credit: Ellis Parrinder Bakewell Trifle Serves: 8 Prep time: 30 mins, plus setting Ingredients: For the jelly: *150g raspberries *150g cherries *135g packet raspberry or cherry jelly cubes For the trifle layers: *750ml double cream *2tbsp icing sugar *400-500g Madeira cake *100ml almond or cherry liqueur *500ml custard *Amaretti biscuits *Fresh cherries *25g toasted flaked almonds Advertisement Method: 1. First, make the jelly. Prep and wash the raspberries and cherries. Break up the jelly cubes into a heatproof bowl and pour over 250ml boiling water. Stir to dissolve the jelly cubes, then pour in 250ml cold water and stir again. Pour this into your trifle dish, then add the raspberries and cherries. Transfer to the fridge and leave this to set until solid (a couple of hours). 2. In a bowl, whip the cream with the icing sugar to soft peaks. Slice the Madeira cake into 2.5cm-thick slices. 3. Once the jelly has set, lay the cake slices on to the jelly, and drizzle over some almond or cherry liqueur. Pour over the custard and spread until even. Sprinkle over some of the amaretti biscuits, cherries and any extra bits you fancy. 4. Top with the whipped cream, and decorate with toasted flaked almonds and the remaining cherries and amaretti biscuits. 5. Set the trifle in the fridge for 30-60 minutes, then serve. Most read in Fabulous Exclusive 4 Get creative with your next Terry's Chocolate Orange Credit: Ellis Parrinder No-Bake Chocolate Orange Tart Serves: 10 Prep time: 20 mins, plus setting Ingredients: For the base: *300g digestives *100g unsalted butter or baking spread Advertisement For the filling: *250g chocolate orange slices *300ml double cream *75g icing sugar To decorate: *Chocolate orange slices *Sprinkles (optional) Method: 1. First, make the base. Blitz the biscuits to a fine crumb in a food processor, or add to a bowl and bash with the end of a rolling pin. Melt the butter and mix in with the biscuits until combined and it resembles a wet sand texture. Press the mixture into the sides and base of a 23cm loose-bottomed tart tin and set aside. 2. To make the filling, break up the chocolate into pieces, add to a heatproof bowl and melt in the microwave in short bursts or over a pan of simmering water (bain-marie) until smooth. Leave to cool slightly. 3. Whip the cream and the icing sugar to soft peaks in a new bowl. Fold through the slightly cooled melted chocolate, then spread the mixture over the biscuit base. 4. Decorate with the chocolate orange slices and sprinkles. Leave the tart to set in the fridge for at least 2 hours, or until firm. 4 Jump on the pistachio trend with the easiest ice cream ever Credit: Ellis Parrinder Advertisement No-Churn Pistachio Ice Cream Serves: 10 Prep time: 20 mins, plus 3-4 hrs freezing Ingredients: *200g shelled, unsalted pistachios, plus extra for decoration *397g tin condensed milk *600ml double cream *1tsp vanilla extract *Pinch sea salt Method: 1. Blend the pistachios until smooth in a food processor – stop a few times while blending to scrape down the sides and stir the nuts to get the mixture as smooth as possible. 2. Add the condensed milk to a large bowl with the cream and vanilla extract, and whip together to soft peaks. Add the blended pistachio mix and salt and fold everything together, then tip into a dish to freeze. 3. Sprinkle over the extra pistachios, then freeze for 3-4 hours. How to keep cool in a heatwave Most of us welcome hot weather, but when it's too hot, there are health risks. Here are three ways to keep cool according to the NHS... Keep out of the heat if you can. If you have to go outside, stay in the shade especially between 11am and 3pm, wear sunscreen, a hat and light clothes, and avoid exercise or activity that makes you hotter. Cool yourself down. Have cold food and drinks, avoid alcohol, caffeine and hot drinks, and have a cool shower or put cool water on your skin or clothes. Keep your living space cool. Close windows during the day and open them at night when the temperature outside has gone down. Electric fans can help if the temperature is below 35 degrees. Check the temperature of rooms, especially where people at higher risk live and sleep. Advertisement
CairoScene
23-05-2025
- Entertainment
- CairoScene
Where to Find the Best Soft Serve in Egypt
Soft serve never needed a rebrand, it just needed someone to admit it's better than gelato. While the world continues its high-stakes debate over gelato vs. sorbet - and whether mochi is still a personality trait - soft serve is out here doing what it does best: minding its business and making people happy. No drama. No activated charcoal. Just a perfectly swirled tower of cold, creamy goodness that melts faster than your dignity on a first date. It doesn't care about being artisanal. It doesn't come in a hand-thrown ceramic bowl or require a tasting spoon carved from reclaimed driftwood. It just wants to be eaten. Ideally, before it melts through the napkin and onto your shoe. Whether it's stacked high in a wafer cone or drowning in Lotus sauce like it's got something to forget, soft serve hits in a way no overdesigned, small-batch, nitrogen-frozen dessert ever could. So we went looking. For the machines. The secret menu hacks. The cones that taste like childhood and smell faintly of car air freshener and summer freedom. The ones that make you feel briefly, blissfully free of adult responsibilities like deadlines, taxes, and remembering your parking spot. Canelé Pâtisserie – Sodic & The Nox, New Cairo & Marghany St., Heliopolis This soft serve is smooth, rich, and clearly made by someone who respects dairy. You can also pair it with one of their iconic tarts, because you only live once (and the sugar rush is worth it). Maine – The Drive & The Drive 2, New Cairo Tall, cold, and almost suspiciously perfect, Maine's soft serve is a quiet overachiever. It melts fast - so if you're not ready, that's on you. Conitta – 261 St., Maadi This is soft serve the old-school way: creamy, no nonsense, and usually topped with something crunchy. You'll finish it before you even get around the corner of the street in Maadi. Swirkies – Maadi & River Walk, New Cairo Swirkies serve soft serve with extra personality - colourful cones, bold toppings, and zero subtlety. You might not need it, but you'll want it anyway. The BRGR Truck – Branches All Over Cairo You came for the burger, but the soft serve is what you'll think about later. It's classic, reliable, and always a good idea after fries (or paired with, we don't judge). Anst – Gate Plaza Mall, Sheikh Zayed Anst's soft serve tastes just as good as it looks, which honestly feels rare. Amaretti – U-Venues & Arkan Plaza Amaretti doesn't do basic - this is a rich soft serve that wants you to know it came from a chocolatier. Hans & Gretel – Branches All Over Cairo This is soft serve dressed for carnival: big, bright, and probably topped with an entire snack drawer. You may not finish it, but you'll definitely take photos. Udu Chocolatier – Point 90 Mall, New Cairo Udu's soft serve is intense (in the best way). It's deep, chocolatey, and makes every other cone feel a little underdressed.
