• Strawberry and cream sponge:
  • Plain sponge
  • 100 grams strawberries
  • 1/2 teaspoon vanilla paste
  • 250 milliliters double cream
  • 50 grams white caster sugar
  • Blueberry cheesecake:
  • 150 grams digestive biscuits
  • 50 grams melted butter
  • 130 grams cream cheese
  • 30 grams icing sugar
  • 100 milliliters double cream
  • 1/2 teaspoon vanilla extract or paste
  • 70 grams blueberries
  • Heaped tablespoon blueberry jam
  • Garnish with fresh
  • Blueberries and mint
  • Layered chocolate:
  • 3 egg, separated
  • 1 teaspoon vanilla paste
  • 70 grams white chocolate
  • 70 grams milk chocolate
  • 70 grams dark chocolate
  • 1 tablespoon sugar caster
  • Peanut butter layer cake:
  • 3 tablespoons smooth peanut butter
  • 70 grams peanuts
  • Good pinch of sea salt
  • 120 grams bourbon chocolate biscuits
  • 1 teaspoon Vanilla paste
  • 60 milliliters double cream
  • 50 milliliters yoghurt
  • 1 ripe banana
  • Chocolate for shaking


  1. For strawberries and cream: break the leftover cake or sponge into bitesize pieces. Place at the bottom of the cup. Whip together the vanilla, cream and caster sugar. Place this in next. Chop the strawberries and spoon over the cream. Repeat this until the jar is filled.
  2. For the blueberry cheesecake - blitz the digestive
  3. Biscuits and mix with the melted butter. Place in the
  4. Fridge to harden. In a separate bowl whisk the cream
  5. Cheese and then beat in the icing sugar, vanilla and
  6. Cream. Layer this on top of the biscuit base and place back in the fridge. Place the jam in a little pan and place on a low heat with most of the blueberries. Using a potato masher or something similar, mash the blueberries into the jam. Then spoon the berry mix in the jar, layer on top of the cream cheese layer. Place in the fridge until needed.
  7. Layered chocolate jars - in separate bowls, melt the chocolates on bain maries. Whilst you are waiting for this, separate the eggs. Beat the egg whites with the caster sugar and set aside. Once all the chocolates are melted, let them cool slightly and then beat one egg yolk into each one. Divide the egg whites into even thirds, into each bowl. To the white chocolate add in the vanilla paste and then fold the egg whites through. Layer the jars with chocolates, alternating between the dark and white chocolate, allowing each layer cool before topping with the next.
  8. Peanut butter layered pots - mash the banana and with a whisk beat with the yoghurt, most of the cream and the vanilla paste. Toast the peanuts and roughly chop, add a handful to the mix. Bash the biscuits up roughly with a rolling pin. Mix the remaining cream in with the peanut butter and then start layering up the dessert.
  9. They can be unevenly layered or striped, however you like. A spoonful of the banana mix, the peanut butter cream, the bashed biscuits and a sprinkle more peanuts. Finish with a few chocolate shavings and a pinch of sea salt.