Salted Caramel & Chocolate Cheesecake
This little beauty is made with a traditional biscuit base and a delicious salted caramel cheesecake filling made with real cream cheese. A sprinkling of salted toffee shards give a surprising little crunch while the silky smooth real dark chocolate sauce is pure decadence. Look for me in the Freezer aisle of your local food store.
Raspberry Creme Brulee Cheesecake
This little beauty is made with a traditional biscuit base, a smooth, velvety, rich, cream cheese filling with a hint of vanilla and a sprinkling of crunchy brulee toffee shards, all topped off with a generous drizzle of real raspberry coulis. Serve just as it is or with fresh berries. Look for me in the Freezer aisle of your local food store.
Zesty Lemon Tart
Our Zesty Lemon Tart is a gracious salute to the citrus gods. Made with our special sweet shortcrust pastry base and real lemon juice curd, this traditional French number is one sassy little tart you will be proud to show off! Serve the smooth, zesty goodness with dusting of icing sugar and some fresh raspberries. Look for me in the Freezer aisle of your local food store.
Apple, Rhubarb & Raspberry Crumble Pie
This is our spin on a traditional Fruit Crumble. Made with a shortcrust pasty base and a generous filling of New Zealand apples, field grown rhubarb and sun kissed raspberries, all topped off with an all butter, crunchy, golden crumble. Serve hot with a good dollop of our vanilla bean custard. Look for me in the Freezer aisle of your local food store.
Vanilla Bean Custard
Our vanilla bean custard is made the proper way - with New Zealand milk, eggs, sugar and real vanilla bean, which is probably why it is a Cuisine Artisan Award winner. The highly critical judging panel praised Dollop's traditional baking methods, fell in love with the evocative old-fashioned milk bottle and were finally found literally lapping up every last drop of the velvety vanilla specked goodness before they deemed it worthy of this esteemed accolade. Make sure you pour a good dollop of the vanilla specked goodness over your favourite pudding. Available in 500g and 250g.
Raspberry & Boysenberry Compote
Made with ripe sun kissed berries bursting with flavour, this little bottle of wickedness will pretty up any pudding. Drizzle it over some vanilla ice cream, dollop over your favourite dessert or, heaven forbid, serve it with breakfast.
Salted Caramel Sauce
This deliciously thick, smooth and decadent salted caramel sauce has been gently caramelised to perfection and finished off with a hint of sea salt. Put a dollop on your ice cream, make some delicious little tarts or simply spoon it straight from the jar!
Melted Chocolate Drizzle
Made with loads of rich melted chocolate, this little bottle of decadence is perfect for drizzling over your favourite ice cream, dolloping over fresh berries, swirling through our vanilla bean custard...or something a little more saucy!
Mango, Passionfruit & Lime Compote
Made with naturally sun sweetened mango, tangy passionfruit and a squeeze of lime juice, this little bottle of fruity, summery goodness will pretty up any pudding. Drizzle it over some vanilla ice cream, dollop over your favourite dessert or, heaven forbid, serve it with breakfast.
Rhubarb and Raspberry Poached Breakfast Fruits
Lots of real Rhubarb chunks, and zesty Raspberries, all poached to perfection with a lick of lemon juice and a dash of ginger. Perfect for Dolloping over your breakfast (or dessert!).
Sticky Toffee Pot De Creme
Calling all toffee lovers! This delightful little number is a toffee extravaganza. It all starts with a layer of gooey, sticky toffee pudding on the bottom, followed by a generous dollop of delicious smooth, velvety caramel creme* in the middle, all finished off with a thick drizzle of toffee sauce on top. Yum.
Raspberry & Chocolate Pot De Creme
This little dollop of vibrant, fresh, fruitiness is straight from the raspberry gods. A layer of thick dark chocolate drizzle (made with real melted dark chocolate of course) sits atop a beautifully smooth, velvety Raspberry creme* (made with, you guessed it, real field grown, sun kissed raspberries).
Vanilla Bean Creme Caramel
We have to thank the Frenchies for inspiring this one! But we have given it a good Dolloping, and as it is made using our lovely custard, it is one perfect little treat. Smooth and silky, with the perfect balance of vanilla and golden caramel sauce, it sure hits the spot. And believe it or not, is is actually 95% fat free!
Chocolate Mousse with Salted Caramel Sauce
Here at dollop we like to do things a little bit differently. That's why we've whipped up our very own version of a Chocolate Mousse. Denser and richer than your typical Mousse, it's made with loads of real melted dark chocolate and proudly sits on top of a generous layer of salted caramel sauce. Pure dollop genius, wouldn't you agree?
Chocolate Molten Pots
Because we know how hard it is to share our delicious puddings, we've designed little individual ones so you can have them all to yourself. Designed to be eaten hot or cold, gooey or spongy our Chocolate Molten Pots are made with 20 percent real dark chocolate and a good dollop of goodness.
Chocolate Molten Torte
Designed to be eaten hot or cold, gooey or spongy our Chocolate Molten Torte is 20 percent real dark chocolate and redefines melt in your mouth chocolatey richness. Cooked to perfection, this chocolate lovers dream has a velvety chocolate molten centre, surrounded by a spongy outside and a chocolately crust. Sprinkle on some berries, dollop on some custard and pretend you made it yourself.
Sticky Date Pots with Butter Toffee Sauce
True to our cherished butter stained recipe book, these little pots of goodness come complete with our infamous spongy, date laden pud and a generous bomb of sticky toffee sauce on top. Serve piping hot with a good dollop of custard.
Sticky Date Pudding with Butter Toffee Sauce
Our classic Sticky Date Pudding comes from a recipe book with butter stained corners, flour along the inside spine and notes in the margins. Made with a generous handful of dates, just a hint of spice and a smothering of butter toffee sauce, it's an old fashioned goodie and with a new lease of life. Serve piping hot with a good dollop of custard.