Whip the cream until soft peaks form, then gently fold it into a mixture of Hanini Creamylight, honey and vanilla extract until smooth and airy. Spoon a layer of crushed biscuits into serving cups, followed by a layer of the cheesecake mixture, repeating the layers until the cups are filled. Freeze for approximately six hours or overnight until firm, then top with berry compote and extra biscuit crumbs before serving for a creamy frozen dessert that combines the flavours of cheesecake and ice cream in every bite.

Melt the butter in a saucepan over low heat until fully liquid, then add the cocoa powder and whisk continuously so it dissolves smoothly without any lumps forming. Once the mixture is glossy and well combined, slowly pour in the condensed milk while stirring constantly to create a thick, rich chocolate base. Keep stirring for a couple of minutes on low heat until everything is fully blended and the mixture slightly thickens. Remove from the heat and allow it to cool for a minute or two so it’s easier to handle. In a large bowl, break the biscuits into uneven chunks for texture and add any nuts you prefer for extra crunch. Pour the chocolate mixture over the biscuits and fold everything together gently but thoroughly, making sure every piece is well coated in the chocolate. Once combined, transfer the mixture into a lined tray and press it down firmly using the back of a spoon or spatula to compact it evenly. Smooth the top for a neat finish. Place the tray in the fridge and let it chill for at least 4 hours, or until it is completely set and firm enough to cut cleanly. Once ready, remove from the tray and slice into neat squares or bars.

Whip the cream until soft peaks form, then gently fold it into the Mascarpone mixed with icing sugar and fresh lemon zest until smooth and creamy; quickly dip the ladyfingers into fresh orange juice and arrange a layer at the bottom of your dish, spread half of the mascarpone mixture over them, add a layer of sliced strawberries, then repeat the layers finishing with cream on top, decorate with extra strawberries and mini Easter eggs for a festive touch, and refrigerate for at least 4 hours before serving so the flavours set beautifully.

Mix flour, yeast and sugar in a bowl, add eggs and warm milk and knead until combined, gradually add softened butter and continue kneading until a soft elastic dough forms, cover and let rise for 1 hour until doubled in size, divide the dough into portions, flatten each piece and place a frozen mini chocolate egg in the centre, seal and shape into buns, allow to rise again for 30 minutes, brush with egg wash and bake at 180°C for 18–20 minutes until golden and fluffy.

Crush the digestive biscuits and mix with melted butter, press the mixture into the base of jars or dessert cups and chill for 15 minutes, whip the cream until soft peaks form, then beat the cream cheese with icing sugar, melted white chocolate and pistachio spread until smooth before gently folding in the whipped cream, pipe or spoon the mixture over the chilled base, refrigerate for at least 2–3 hours until set, then decorate with mini chocolate eggs and crushed pistachios before serving.

Place the softened Cream Cheese in a bowl and whisk until smooth. Add the Greek yogurt, honey, and a little lemon zest, mixing thoroughly until fully combined and creamy. Spoon the mixture into serving glasses, top with mixed berries, and chill for at least 15 minutes before serving for best texture and flavour.

Preheat the oven to 180°C (350°F). If using puff pastry, cut into 8 small rounds and press into a mini muffin tin to form tart shells. Bake for 10–12 minutes until lightly golden, then cool. Mix Hanini cheese, Greek yogurt, honey, and lemon zest until smooth. Spoon the mixture into the cooled tart shells and top with mixed berries. Chill for 10 minutes before serving. These mini tartlets are sweet, colorful, and perfect for a festive treat.

Begin by whisking the eggs and sugar together for several minutes until the mixture triples in volume and becomes pale and airy—this step gives the sponge its light texture. Sift in the flour and cocoa powder, folding gently with a spatula to avoid knocking out the air.
Spread the batter evenly onto a lined Swiss-roll tin and bake at 180°C for 10 minutes until springy. While warm, invert the sponge onto a clean sheet of baking paper and roll it up to form the log shape; let it cool completely.
For the filling, fold the chestnut purée into the whipped cream until smooth and creamy. Unroll the cooled sponge, spread the filling evenly across it, then roll it back up tightly. Coat the outside with melted chocolate and use a fork to create bark-like lines. Chill for at least 1 hour before slicing.