Mary Berry, the beloved British baking icon, has put her own unique spin on the American classic, key lime pie, with her delectable key lime tranche pudding. This easy-to-make dessert, featured in her recipe book ‘Mary Makes It Easy,’ promises a delightful combination of creamy sweetness and zesty tang.
Inspired by the classic cheesecake, Berry’s recipe incorporates condensed milk for a touch of sweetness, but the addition of limes brings a refreshing sharpness that elevates the dessert. The key lime tranche pudding is a perfect balance of flavors and textures, making it a crowd-pleasing treat.
Here’s how to recreate this delightful dessert at home:
Ingredients:
For the base:
* 115g digestive biscuits
* 55g butter
* 1 tsp demerara sugar
For the filling:
* 115g full-fat cream cheese
* 397g tin full-fat condensed milk
* Four limes, finely grated zest and juice
* 200ml double cream
Method:
1.
Make the base:
Crush the digestive biscuits into fine crumbs. Melt the butter and add it to the biscuit crumbs. Stir in the demerara sugar and mix well. Press the mixture firmly into the base of a rectangular, loose-bottomed fluted tin. Chill in the refrigerator for at least 30 minutes.2.
Make the filling:
Beat the cream cheese in a bowl until smooth using an electric mixer. Add the condensed milk and the zest of two limes, whisking lightly. Add the juice of all four limes and continue whisking until the mixture thickens.3.
Assemble the pudding:
Pour the lime filling into the chilled biscuit base and level the surface. Chill in the refrigerator for two hours until firm. Lightly whip the double cream to soft peaks. Spread the whipped cream over the lime filling and swirl the top lightly. Sprinkle with the remaining lime zest before serving.This recipe is a testament to Mary Berry’s commitment to simple yet delicious baking. With its irresistible combination of flavors and textures, the key lime tranche pudding is a delightful dessert that’s sure to impress your guests. So gather your ingredients and get baking!
