3 Deliciously Decedent Valentine’s Day Desserts

Hey everyone, Please take a look at my latest YouTube video where I show you how to make three really easy and amazingly delicious desserts which are perfect for Valentine's Day or just to make for the one you love!


You can see these recipes and more at www.hollyofalltrades.com

The recipes are as follows:

Apple & Cherry Heart Pie


1kg Grannysmith apples

Juice and zest of 1 lemon

Zest of 1 orange

50g Unsalted butter

1 Cup whole Cherry jam or compote

1 Tablespoon plain flour

1 Teaspoon plain flour

Pinch of allspice

150g Sugar

1 Teaspoon Vanilla extract

1 Heaped teaspoon cinnamon

1 Egg lightly beaten

500g Ready made Shortcrust pastry


Preheat the oven to 180 degrees celsius Grease pie dish then roll out pastry until about 5mm thick. Line pie dish with pastry, then trim off the excess pastry. Wrap pastry in cling film and save for later.

Line pastry case with wax paper and baking beans and blind bake. Bake first with beans in for 10 minutes and then remove beans and bake for a further 10 minutes.

While your pastry is baking peel, core and finely slice your apples. Put them in a bowl and mix in the lemon and orange zest and the lemon juice.

Melt the butter in a large pan over a medium-low heat.

Add the apples and cook for around 10 minutes until the apple starts to soften.

Remove from heat and place into a bowl.

Combine the sugar and the cinnamon and add 2/3 of the cinnamon sugar to the apples. Also add the cherry jam, allspice, flour and vanilla extract and combine.

Fill the blind baked pastry case with the apple mixture.

Roll out the remaining pastry to about 50mm and use a heart shaped cutter to cut out lots of hearts. Place the hearts on top of the apple pie in circles to cover the whole pie. If theres small holes where you can see the filling poking through its not the end of the world.

Egg wash the pie with the beaten egg ,and then sprinkle over the remaining cinnamon sugar.

Bake for a further 10 to 15 minutes until golden brown. Serve with cream, ice cream or custard

Orange and White Chocolate Fondue with a twist:


120g White chocolate

75ml Whipping cream

Finely grated zest of 1 orange

50ml Cointreau or any orange liqueur

Stuff for dipping (I used heart shaped marshmallows, strawberries, pineapple and Belgian waffles)


Prep the treats for dipping by cutting them into heart shapes using a small heart shaped cookie cutter.

In a bain marie melt together the chocolate, whipped cream and orange zest, stirring constantly until melted.

Once melted add the liqueur and stir.

Pour into fondue pot and serve with delicious things to dip into it. Easy Champagne Jelly


200ml Champagne, Cava, prosecco or any sparkling wine

300ml Water

35g sugar

18g gelatin granules

3 Strawberries

Start off by using a small heart shaped cookie cutter to cut your strawberries into heart shapes. Slice your strawberry hearts down the middle so instead of 1 heart you have 2. You need 3 hearts per glass.

Next bring the water combined with the sugar to a boil.

Once boiled put 2 tablespoons of the boiling sugar water in a small bowl and add 6g of gelatine granules. Mix until granules have dissolved and you have a stiff jelly like goop. If your granules aren’t melting pop the mixture in the microwave to melt completely.

Use this goop as a glue to stick your strawberry hearts to the inside of your champagne glass then set to one side and make the jelly mixture.

Add the remaining 12g of gelatine to the hot sugar water and stir. If the granules don’t melt immediately set to one side and leave for 5 minutes before stirring again.

Once granules have melted add the champagne gently so as not to make too many bubbles and stir gently.

Pour into your prepared glasses and chill in fridge until set (about 1 hour)