Passion fruit Cheesecake, Cucumber Sorbet & Italian Meringue


• 600g of mascarpone

• 250g of cream cheese

• 150ml of double cream

• 75g of icing sugar

• 1 large orange, zested

• 1 lemon, zested

• 1 vanilla pod

• 3 1/2 bronze gelatine leaves

• 10 digestive biscuits

• 50g of butter, melted


• To begin, prepare your mould for the cheesecake. Place a 20cm x 20cm x 4cm pastry frame on a very flat baking tray so that the bottom sits flush against the tray. Set aside

• To make this vanilla cheesecake recipe start by creaming the mascarpone and cream cheese in a mixing bowl. In a heavy based saucepan bring the double cream, sugar, lemon and orange zests and vanilla to the boil. Remove from the heat, strain into a clean pan and allow to cool slightly

• Add the gelatine to the pan with the cream and stir well while heating through. When the gelatine has melted, remove from the heat and save for later

• Crush the biscuits in a food processor or put them in a plastic bag and bash with a rolling pin. Stir the butter into the food processor bowl and then press the mixture into the mould

• Fold the cream mix into the mascarpone mix and combine thoroughly. Pour onto the biscuit base in the mould. Leave approximately 5mm from the top for the jelly and allow to set

Passion fruit Jelly


• 200g of passion fruit purée

• 50ml of water

• 50g of sugar

• 3 bronze gelatine leaves


• To make the jelly, soak the gelatine in cold water for about 5 minutes, until soft and pliable. Heat the purée, sugar and water in a pan. Add the drained gelatine and let it melt into the mix. Turn off the heat and allow the mixture to settle to room temperature

• Once cool but not set, pour the passion fruit jelly over the set cheesecake to fill the remaining 5mm. Allow to set in the fridge for a couple of hours

Italian Meringue


• 100g of caster sugar

• 25ml of water

• 50g of egg white


• Put the sugar and water into a small saucepan over a medium heat with a thermometer resting in the liquid

• Start to slowly whisk the egg whites either in a stand mixer or with a hand-held electric whisk until just starting to foam

• Heat the sugar until it reaches 121°C then slowly pour into the egg whites whilst still whisking

• Turn the whisk up to full speed and whisk until cooled to room temperature – the meringue is now ready to use

Cucumber Sorbet


• 6 cucumbers, peeled

• 600g of sugar

• 600ml of water

• 100g of glucose

• 1 lemon, juiced


• Begin with the cucumber sorbet. In a saucepan, bring the sugar, water and glucose to the boil. Once boiling, add the lemon juice

• Once the sugar has dissolved, remove the saucepan from the heat and leave the syrup to chill in the fridge

• Juice the cucumbers in a juicer then combine with the chilled sorbet base. Churn in an ice cream maker then store in the freezer until needed

Dish Assembly

• Take the cheesecake out of the mould and place on to a plate,

• Add the Italian meringue to a piping bag and pipe on to the plate

• Using a blow torch scorch the Italian meringue until golden brown

• Using a hot spoon Rocher the cucumber sorbet and place on the plate on top of some crushed biscuits of your choice.

This week’s recipe is by Glenn Roach, Executive Chef of the Surf & Turf Restaurants in Macdonald Hotels & Resorts. Chef Roach introduced the Surf & Turf concept to Macdonald Rusacks Hotel, St Andrews and Macdonald Holyrood Hotel in Edinburgh. The concept will be introduced to Macdonald Marine Hotel, North Berwick.