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Push-up Pops

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 (makes approx 24)
For the Sponge
  • 150g caster sugar
  • 5 large eggs
  • 60g melted unsalted butter
  • 150g plain flour, sifted

For the Sponge
Preheat the oven to 200°C. Line a large baking tray. Whisk the eggs and sugar until light & fluffy. Gently fold in the flour & then the butter. Spread evenly onto a large baking tray & bake for 10-15 minutes until it springs back to the touch. Remove & allow to cool. With a cutter, cut circles the diameter of the push up pop container (4-4½cm), alternatively use a small macaroon pan to make individual layers.          
For a Chocolate Sponge
Use 130g flour and 20g cocoa powder and sift together.
For the Strawberry Filling
Finely chop strawberries. Whip cream & a little sifted icing sugar to taste, to firm peaks. Gently fold in the strawberries. Layer the cake & pipe in the cream in even layers. Garnish the top with strawberry & chocolate decoration, & a mini meringue if desired. You can also add a little strawberry liqueur to the cream or sprinkle the cake layers with a little liqueur if desired.      
For the Raspberry
Layer with sweetened whipped cream & fresh raspberries.
For the Lemon and Blueberry
Fold a little whipped cream into lemon curd and layer the cake and lemon cream with fresh blueberries.          
For the Black Forest Pops
Cut out rounds of the chocolate sponge. Whip cream with a little icing sugar to taste. Layer chocolate sponge rounds with brandied cherries and a little cherry brandy on the sponge cake. Pipe in cream and layer. Top with a cherry and grated chocolate and chocolate curl. For the brandied cherries, I use pitted cherries in a sterilised jar sprinkle over with sugar and top with brandy (1/3 each ingredient). Seal and allow to cure for a couple of weeks before serving. *Alternatively use kirsch and tinned cherries.
For the Tiramisu Pops
Dip the sponge in a strong good quality coffee (brewed or espresso with a splash of marsala optional), and squeeze out excess liquid. Layer in the pop container and top with marscapone cream and then dust with good quality cocoa powder. Keep layering and dust the top with cocoa powder and garnish with a chocolate decoration and coffee bean. Mascarpone cream: 3 eggs, 250g mascarpone, 70g caster sugar. Whip the eggs and sugar over a double boiler until light and fluffy, add the mascarpone
For the Pinacolada Pops
Toast a small amount of shredded coconut until golden. Whip cream and fold through pineapple jam or chopped glaced pineapple. Sprinkle the sponge cake with a little coconut rum and pipe in cream then sprinkle a little toasted coconut and continue to layer. I added a middle layer of finely chopped glaced pineapple.
For the Breakfast Pops
Spoon in natural yoghurt, muesli and fruit of your choice and keep layering.          
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