- 50g unsalted butter, softened
- 150g raw sugar
- 200g cream cheese
- 75g caster sugar
- 1 egg
- 100g marzipan, grated
- 2 cups frozen cherries, defrosted
- 1 cup shredded coconut
- 200g puff pastry*
- 1 cup cacao nibs
1 Preheat oven to 210°C. Rub the butter on the inside of a twelve-cup muffin mould, then dust with 50g raw sugar. Combine the cream cheese and caster sugar in the bowl of an electric mixer and beat with the paddle attachment for 5 minutes, until very light. Add the egg, marzipan and cherries and beat until smooth. Mix in the coconut.
2 Roll out the puff pastry to 3mm thick (45cm x 25cm rectangle), then spread with the cream cheese mixture. Scatter with cacao nibs, then roll up starting at the long edge to form a log. Cut into 12 pieces and place each in a muffin mould. Bake for 20-25 minutes, until deep-golden. Scatter with the remaining raw sugar then cool on a wire rack.