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White chocolate and mint - Christmas dessert inspiration deluxe.


Qty Ingredients
100ml Milk
2 Teabags Discovery Collection Medley of Mint
  • Bring the milk to the boil.
  • Add the teabags and steep for 5 minutes.
  • Discard teabags.


Qty Ingredients
4 Eggs
150g Caster Sugar
1 tbsp Oil
1 tbsp Minted Milk
110g Flour
1 tsp Baking Powder
¼ tsp Salt
  • Line a Swiss roll tin with greaseproof paper.
  • Beat the eggs and sugar till fluffy and thick - about 5 minutes.
  • The beater should leave a trail when ready.
  • Add the oil and milk and beat.
  • Mix in the remaining ingredients and pour into the
  • Swiss roll tin.
  • Ensure the batter is spread evenly then bake for 12-15 minutes.
  • Leave to cool then remove the greaseproof paper.

INGREDIENTS - White Chocolate Buttercream

Qty Ingredients
100ml Double Cream
1 Teabag Discovery Collection Medley of Mint
100g White Chocolate
150g Butter
250g Icing Sugar
¼ tsp Salt
½ tsp Peppermint Extract (Optional)
  • Add the teabag and cream to a saucepan and bring to the boil.
  • Gently simmer for  2 - 3 minutes and discard teabag.
  • Pour minty cream over the chocolate and stir until smooth.
  • Allow the mixture to cool down.
  • Beat the butter and icing sugar together until light and fluffy.
  • Add the salt, peppermint extract and the white chocolate ganache and beat till just combine.

INGREDIENTS - Meringue Mushrooms

Qty Ingredients
3 Egg Whites
180g Caster Sugar
1 tbsp Cocoa Powder (Optional)
  • Preheat the oven to 100C.
  • ​Whisk the egg whites till soft peaks form.
  • Gradually add the sugar and whisk until the mixture forms stiff peaks.
  • Place the mixture into a piping bag.
  • Dot corners of a baking tray with a bit of the meringue mixture and stick down greaseproof paper.
  • Cut a the tip off and pipe a small rounded bulb for the mushroom top and a meringue kiss for the base.
  • Bake in the oven for 1 hour, switch off and leave in the oven to cool down.
  • Once cool place the mushroom top on the meringue kiss and dust the top lightly with cocoa powder.


Meringue Mushrooms
Edible Glitter
Red Sugar Pearls (Optional)
Green Leaf Sprinkles (Optional)
  • Drizzle the remaining mint milk over the sponge.
  • Spread 1/3 of the mixture onto a the cooled Swiss roll spreading to the edges.
  • Place the shorter side towards you and roll tightly.
  • Allow to firm in the fridge before covering the outer with the buttercream.
  • Make vertical strokes along the buttercream.
  • Decorate with meringue mushrooms and sugar pearls and sprinkles made to look like holly berries.
  • Dust with edible glitter.

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