Gino D’Acampo afternoon tea with mini chocolate sponge cakes and avocado icing on Let’s Do Lunch with Mel.
The ingredients are: 175g butter, softened, 175g caster sugar, 3 medium eggs, 1 tsp vanilla extract, 175g SR flour, 1 tsp baking powder, 2 tbsp coco powder for the chocolate ones and 1 tsp milk.
For the butter cream: 100g softened butter, 50g cream cheese and 300g icing sugar, sifted.
For Lemon curd and passion fruit filling: 4 tbsp lemon curd and 1 passion fruit (seeds only).
For Jam filling: 4 tbsp of your favourite jam and 1 tbsp icing sugar.
For the avocado frosting: 1 ripe avocado, 40g coco powder, 40g icing sugar and 1 tbsp vanilla extract.
Related Posts
Helen’s Malaysian Coconut pandan custard with blue-pea-flower rice cakes recipe on Nigel Slater: Eating Together
Gino’s homemade pasta with vegetables and chilli recipe on This Morning
Gino black forest gateau with cherries recipe from the eighties on Let’s Do Lunch
Gino D’Acampo Mississippi mud pie with cookie dough recipe on Let’s Do Lunch with Melanie Sykes
Simon Rimmer bread and butter pudding with Earl Grey tea recipe on Eat the Week with Iceland
Gino D’Acampo Tiramisu recipe on Lets Do Christmas Lunch with Gino and Mel
Gino Italian caprese cake with chocolate and strawberries recipe on Let’s Do Lunch with Gino and Mel
Gino D’Acampo chocolate and pistachio cake recipe on This Morning
Gino D’acampo Profiteroles with chocolate on Let’s Do Christmas with Gino and Mel
Gino D’acampo Strawberry and white chocolate millefeuille recipe on Let’s Do Lunch with Melanie