Sweet food trends that should happen

Cupcakes, Whoopie Pies, and Doughnuts have all had their time in the spotlight. Some have overstayed their welcome (specifically looking at Team Cupcake here), and some are welcome to stay around for longer – and they should invite their friend fancy meringue along too. There’s space for a new nationwide obsession, could it be one of these?

The deconstructed cheesecake

The deconstructed cheesecake is essentially a cheesecake topping served in a bowl like a dip – a sweet, sweet hummus if you will. The vehicle for said dip can be any manner of things. Biscuits, fruit, and pretzels would all be perfect. There are lots of recipes on Pinterest, but Mary Berry’s white chocolate icing would be great.


This Nutella cheesecake dip is by CookingClassy.com

A jaunty Eton Mess

The Eton Mess never disappoints. Crunchy creaminess with a hint of vitamin is the perfect finale to almost any meal, be it a fancy feast or a frugal one. But the Eton Mess can be so much more than a pavalova gone right, it can be adapted for winter, to accommodate leftovers, and for personal low points including messy breakups and work/life balance stress.

Simon Rimmer’s Raspberry brownie and caramelized banana Eton Mess is a good place to start when it comes to Eton Experiments (this term probably has another, less wholesome meaning – lets skip over that). A brownie inside an Eton Mess – it’s a pudding within a pudding, which is just never seen enough.

But if you’re a traditionalist, and think that fruit should really be the hero of this dessert, try Stevie Parle’s Port poached pear, pistachio, and chocolate mess.



Poor Viennetta, it doesn’t even have a proper website – just a sorry mention on the Unilever one. The soft ice cream waves hiding surprise flavour pockets of mint, chocolate, or biscuit were always a crowd pleaser when produced from the deep freeze on specialish occasions, or selected as part of the KFC family bucket meal.

There’s no need to worry, you might not hear much from the 80’s favourite afters – but it’s still available to buy in most supermarkets. They’ve even launched a new strawberry flavour – very innovative indeed.

It’s unlikely that anything will match the excitement on diners faces when presented with a Vienetta of any flavour, but there’s nothing that says ‘You are an incredible friend/family member’ like attempting to make your own. Southernplate.com has a recipe for a butterscotch one.



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