Chocolate Caramel Trifle

Chocolate Caramel Trifle

Ingredients

50 Van Dyck mini hotcakes
200g Barker’s Custard Flavoured Patisserie Creme
300g low fat yoghurt
50 pecan nuts
400g Barker’s Chocolate Dessert Sauce
400g Barker’s Caramel Dessert Sauce.

Method:

Sandwich five Van Dyck hotcakes together with Barker’s Custard Flavoured Patisserie Creme.

Place in glass.

Top with the yoghurt and pecan nuts.

Drizzle with the Barker’s Chocolate and Caramel Dessert Sauces.

Variation: Add sliced canned peaches.

Serves 10

Chocolate Caramel Trifle

Chocolate Caramel Trifle

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Black Forest Panini

Black Forest Panini

Ingredients

10 Van Dyck sweet crepes
1 kg Barker's Cherry Patisserie Filling
200g whipped cream
300g Barker's Chocolate Dessert Sauce

Spread Van Dyck sweet crepes with Barker's Cherry Patisserie Filling.

Roll up and place on a plate.

Pipe whipped cream along the centre of the crepes.

Drizzle a zigzag with Barker's Chocolate Sauce over the top.

Serves 10

Black Forest Panini

Black Forest Panini

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Using Barker's Wildberry Dessert Sauce

Single Serve Pavlova with Berries and Cream

Split a mini pavlova and spread both halves with whipped cream and Barker's Wildberry Dessert Sauce.

Sandwich together and serve garnished with a sprig of mint.

Using Barker's Wildberry Dessert Sauce

Using Barker's Wildberry Dessert Sauce

Using Barker's Lemon & Passionfruit Dessert Sauce.

Using Barker's Lemon & Passionfruit Dessert Sauce.

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Real Fruit Sundae

Real Fruit Sundaes

Method:

Scoop vanilla ice cream into a parfait dish.

Pipe Barker's Wildberry Dessert Sauce over the ice cream.

Top with whipped cream and an ice cream wafer.

As an alternative:

Place an ice cream wafer on a plate and top with an ice cream slice.

Stand a diagonal cut wedge of ice cream on top.

Pipe Barker's Wildberry Dessert Sauce onto the base of the ice cream.

Decorate with whipped cream and a wafer.

Real Fruit Sundae

Real Fruit Sundae

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