Cheese soufflé

■ Serves 10 ■ Prep 30 mins plus cooling and 2 hrs chilling ■ Cook 1 hr 150g ginger biscuits45g butter, melted, plus extra for the tin250g frozen berries, defrosted300g golden caster sugar600g soft che

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Nicola trained as a pastry chef with some of the best in the business, including Dominique Ansel and Little Bread Pedlar. She’s also worked with modern legend Yotam Ottolenghi and her 2024 debut bakin

Many cheesecakes are made with a simple biscuit base and a chilled filling, but ours is elevated by a buttery crust and baked filling that’s smooth, velvety and rich while still being light, thanks to

BISCUIT DE SAVOIE ■ Apple TV+’s ...

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