{ Recipes }
Festive Desserts
~ Enjoy life to the fullest, and yes, that means enjoying desserts as well. ~
PARTY TIME PAVLOVA
What you need:
6 large egg whites
350 g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
For the filling
600 ml double cream
1 tsp vanilla essence
50 g icing sugar, sifted
200 g strawberries, quartered
300 g raspberries
200 g blueberries
50 g pomegranate seeds
a few mint leaves, to decorate (optional)
icing sugar, for dusting.
How to do it:
Preheat the oven to 160 C. Line a large baking tray with baking paper and draw a 30 cm circle in the middle of the paper. Draw a 15 cm circle in the centre of the larger circle to make a ring.
Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form when the whisk is removed.
Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then fold into the egg whites.
Spoon the meringue onto the ring drawn on the baking paper. Using a large spoon make a shallow trench in the meringue for the cream and fruit to sit in. Transfer to the oven and reduce the temperature to 140 C.
Bake for 1 hour –1 hour 15 minutes, until the outside is hard but still white. Turn the oven off and leave the pavlova inside for an hour or over-night to cool and dry.
To assemble, whip the cream, vanilla and icing sugar until stiff peaks form when the whisk is removed. Spoon the cream into the trench in the meringue.
Arrange the fruit on top and decorate with a few mint leaves, if using. To serve, dust with icing sugar and cut into wedges.
CHRISTMAS TIRAMISU
What you need:
4 shots espresso
2 tbsp caster sugar
50ml Amarula liqueur,
or to taste
1 ready-made panettone
(or madeira cake), cut into 1 cm
thick slices
500 g mascarpone
1 tsp vanilla essence
150 g icing sugar
200 ml double cream, whipped
cocoa power, for dusting
dark chocolate, grated, to garnish.
How to do it:
Mix the espresso, caster sugar and Amarula in a large bowl.
Add the cake slices to the coffee mixture and set aside.
Place the mascarpone, vanilla and icing sugar into a separate bowl and mix together.
Fold in the whipped double cream.
Place pieces of soaked cake into a large serving dish to line the bottom.
Spread half the mascarpone and cream mixture across the cake slices, then place another layer of cake slices on top.
Spoon more cream over the top and sprinkle with the cocoa powder.
Transfer to the fridge to chill for up to 2 hours.
To serve, sprinkle with gratings of dark chocolate.
BANOFFEE PIE
What you need:
For the base
150 g digestive biscuits (about 10)
75 g butter
For the toffee filling
75 g butter
75 g light brown sugar
1 tin condensed milk
1 tsp vanilla essence
For the topping
3 small just-ripe bananas, sliced
300 ml double cream
50 g dark chocolate, grated.
How to do it:
Line the base of a 20 cm springform cake tin with baking paper.
To make the base, crush the biscuits to fine crumbs and melt the butter over a low heat.
Pour both into a bowl and mix.
Spoon into the base of the tin and press down with the back of a spoon until level. Place in the fridge for 15 minutes.
To make the toffee filling, heat the butter and sugar together in a small non-stick saucepan and stir over a low heat until combined.
Add the condensed milk and bring to the boil, stirring for 2–3 minutes.
Do not over-boil or it will become grainy and fudge-like.
Add the vanilla and pour into the tin. Place in the fridge for at least 1 hour.
Whip the cream in a bowl until soft peaks form.
Arrange the banana slices in neat rounds on top of the toffee.
Spoon or pipe the cream on top and level. Set in the fridge for 1 hour.
Remove from the tin, and sprinkle the grated dark chocolate over the top or dust with cocoa powder.
MERRY MALVA PUDDING
What you need:
250ml (1 cup) caster sugar
2 large eggs
15 ml (1 tbsp) smooth apricot jam
185 g plain flour
5 ml (1 tsp) bicarbonate of soda
pinch of salt
30 ml (2 tbsp) butter
5 ml (1 tsp) white vinegar
125 ml (½ cup) milk
250 ml (1 cup) double cream
125 ml (½ cup) butter
125 ml (½ cup) white sugar
125 ml (½ cup) Amarula
How to do it:
Preheat the oven to 180°C.
Beat the caster sugar and eggs until fluffy and light.
Beat in the apricot jam.
Sift the flour, bicarb and salt together 3 times.
Melt the butter with vinegar and milk over low heat.
Fold the flour mixture and the milk mixture alternately into the egg mixture and pour the batter into a greased ovenproof dish.
Bake the pudding for about 45 minutes, or until a knife inserted in the centre comes out clean.
Meanwhile, place the cream, butter, sugar and Amarula into a saucepan and stir over moderate heat until the butter has melted and the sugar has dissolved.
Do not allow the mixture to boil.
Remove the pudding from the oven, pierce it in a number of places with a skewer and pour the hot sauce over it immediately.
Serve hot or cold with cream or ice cream.
What you need:
1 packet of raspberry jelly
1 swiss roll or madeira cake
1 can of fruit cocktail or chopped fresh fruit
500 ml thick custard (bought or homemade)
1 cup of whipped cream
½ cup flaked almonds
glace cherries
QUICK AND EASY CHRISTMAS TRIFLE
How to do it:
Cut the cake into small cubes and place them at the bottom of a trifle dish.
Make the jelly as directed on the pack.
Pour it over the cake and allow to set in the fridge for an hour.
Drain the fruit cocktail and layer it on top of the jelly and cake.
Pour the custard over the fruit layer.
Make as many of the custard and fruit layers as desired.
Finish off the trifle with a layer of whipped cream.
Sprinkle the flaked almonds and cherries on top of the trifle.
Layers can be duplicated, depending on the size of the bowl.
Chill the trifle in the fridge before serving.
