It’s been very hot in Sydney lately. I don’t mean to complain, but we’ve had days where it’s been near (or right at) 110F; that’s seriously crazy! As you may understand, I haven’t been baking very much because of this heat. Instead, I’ve been trying out an assortment of chilled sweet foods,...
- 250g cream cheese
- 2 teaspoons vanilla bean paste (or pure vanilla extract)
- ⅓ cup (50g) icing sugar, to taste
- 300ml thickened cream
- 250g fresh raspberries
- 6 chocolate brownies (about 85g each), quartered
- 25g toasted hazelnuts, chopped