These sugar buns are divine with their perfectly matched ice-cream.
• Melted butter, to grease
• 150g raw sugar
• 200g cream cheese, chopped, softened
• 75g caster sugar
• 1 egg, lightly beaten
• 100g marzipan, grated
• 2 cups frozen cherries, defrosted, drained well, patted dry with paper towel
• 1 cup shredded coconut
• 375g piece frozen puff pastry, partially thawed
• 200g 70%-cocoa dark chocolate, finely chopped
• 500ml vanilla ice-cream
• 1 tsp coconut essence
• 1⁄2 cup cherry jam, beaten
• 1 cup good-quality store-bought chocolate sauce
Preheat oven to 210°C. Grease a 12-hole 1⁄3-cup capacity muffin tin with melted butter. Dust with 50g of the raw sugar.
Put cream cheese and caster sugar in the bowl of an electric mixer and beat on high, using paddle attachment, for 5 minutes or until very light. Add egg, marzipan and cherries, then beat until combined. Stir in coconut.
Roll out puff pastry to 3mm thick to create a 40cm x 25cm rectangle. Spread with cream cheese mixture. Scatter with chocolate. Starting at 1 long edge, roll up tightly to form a log. Cut into 12 even pieces and put in prepared tin holes, cut side up.
Bake for 20-25 minutes or until deep golden. Remove from oven and immediately scatter with remaining raw sugar and turn out onto a wire rack to cool.
Meanwhile, put ice-cream in a large freezer-safe bowl. Set aside for 5 minutes or until softened slightly. Stir in coconut essence. Add jam and sauce, then swirl with a spoon to create a marble effect. Freeze for 1 hour or until firm.
Serve buns with scoops of jam-ripple ice-cream.