Dried fruit squares

• 60 g butter
• 125 ml g honey
• 100g brown sugar
• 100 g Dulce de Leche for confectioners
• 100 g prunes
• 100 g cereal flakes
• 100 g grated coconut
• 150 g puffed rice (rice crispies)

Add the butter, honey, sugar and the Dulce de Leche together and warm until the sugar dissolves. Bring to the boil and then remove the pan from the heat. Add the remaining ingredients. Line a rectangular baking tine with grease proof paper pour in the mixture; press it down firmly with the back of a spoon. Put in the fridge until set, then cut into squares.

Classic Argentinian Rogel

• 400 g flour
• 1 egg
• 8 egg yokes
• 2 table spoons alcohol
• 2 table spoons water
• 2 table spoons sugar
• 50 g soft butter
• 500 g Dulce de Leche
• 4 egg whites
• 8 table spoons sugar

Place the flour in a large bowl and make a hole in the middle, for the egg, egg yokes, butter, water, sugar and alcohol. Mix together carefully until you get a smooth dough. Cover the bowl with cling film and leave to rest for 30 minutes at room temperature. Divide the dough into 10 pieces and stretch each one as thinly as possible so that you have circles about 30 cm in diameter. Bake in a warm (180°C) oven until golden. Allow to cool.

Cover each disk with Dulce de Leche and stack the layers on top of each other. Make a stiff meringue mixture with the egg whites and the sugar and use this to cover the tart. Bake in a hot preheated oven (220°C) until the meringue begins to brown, about 10 minutes.

Dulce de Leche is delicious with summer fruits as well as oranges and lemons.

Meringue with strawberries

• 300 g Dulce de Leche for confectioners
• 1 meringue round
• 30 small meringuess
• 200 cm3 white chocolate
• 200 cm3 cream
• 200 g strawberries
• 100 g plain chocolate for decorating

Place the meringue round in a loose bottomed tin. Chop the white chocolate. Warm the cream and pour over the white chocolate. Stir well and allow to cool. Pour the white chocolate and cream mixture on top of the meringue and put in the fridge to set. When set, cover with Dulce de Leche. Halve the strawberries and place them on top of the Dulce de Leche. Finish with a layer of meringue and decorate with the melted plain chocolate.