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LOCAL FOOD RECIPES

WORLD CUISINE RECIPES

DESSERT

HEALTHY FOOD RECIPES

DESSERT

Tiramisu

INGREDIENTS

2 cups strong black coffee
1/2 cup marsala (see note)
3 eggs, separated
1/3 cup caster sugar
250g mascarpone
300ml thickened cream, lightly whipped
1 large packet of sponge finger biscuits (savoiardi)
cocoa, for dusting

METHOD

Step 1

Pour coffee and marsala into a shallow dish. Set aside.
Step 2

Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
Step 3

Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
Step 4

Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.
Step 5

Variation: Marsala can be replaced with orange juice if preferred.

Choc-crackle peanut butter cups

INGREDIENTS

75g white marshmallows
1 1/2 tablespoons thickened cream
100g (2 cups) Kellogg's Coco Pops
6 x 42g pkts Reese's Peanut Butter Cups, paper cases removed
200g dark chocolate melts
Sea salt flakes, to serve

METHOD

Step 1

Heat the marshmallows and cream in a small saucepan over low heat, stirring constantly, for 2-3 minutes or until the mixture is smooth and well combined. Set aside for 2 minutes to cool slightly.
Step 2

Place the Coco Pops in a large bowl. Add the marshmallow mixture and stir until the Coco Pops are well coated.
Step 3

Lightly grease twelve 40ml patty pans with oil spray. Place a Peanut Butter Cup in the base of each pan. Using 2 spoons, place the Coco Pop mixture on top, then use slightly wet hands to press down gently to compact. Place in the fridge to set.
Step 4

Remove the choc-crackle cups from the pans and place on a wire rack.
Step 5

Place the dark chocolate melts in a microwave-safe bowl. Microwave on Medium, stirring every 30 seconds, for 2-3 minutes, until the chocolate is melted and smooth. (To melt the chocolate using the stovetop, place melts in a heatproof bowl over a saucepan of simmering water, ensuring the water doesn’t touch the base of the pan, and stir until smooth.)
Step 6

Spoon the melted chocolate over the choc-crackle cups and sprinkle with sea salt flakes. Set aside to set.

Pavlova

INGREDIENTS

6 (59g) eggs, separated
1 1/4 cups (270g) CSR Caster Sugar
2 teaspoons cornflour
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
300ml thickened cream
2 tablespoons CSR Pure Icing Sugar, sifted
Finely shredded rind of 2 limes
juice of 2 limes
2 Lady finger bananas, thinly sliced diagonally
3 golden kiwifruit, peeled, thinly sliced
2 starfruit, thinly sliced
Pulp of 2-3 passionfruit

METHOD

Step 1

Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.
Step 2

Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.
Step 3

Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. Decorate pavlova with banana, kiwifruit, starfruit, passionfruit and lime rind.

Mango and coconut trifle

INGREDIENTS

270ml can coconut milk
300g chopped fresh mango
1 lime, juiced
60ml (1/4 cup) maple syrup
5 sheets gelatine
125ml (1/2 cup) boiling water
125ml (1/2 cup) cold water
100g (1 cup) almond meal
30g (1/2 cup) flaked coconut
60g (1/3 cup) macadamia nuts, coarsely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
2 tablespoons solidified coconut oil
1 teaspoon Queen Madagascan Vanilla Bean Paste
3 small mangoes, chopped, extra, to serve

COCONUT CUSTARD

2 sheets gelatine
4 egg yolks
2 tablespoons maple syrup
1 teaspoon vanilla bean paste
400ml coconut milk

METHOD

Step 1

Place can of coconut milk in fridge for 6 hours (do not shake).
Step 2

Meanwhile, line a square 20cm (base measurement) cake pan with plastic wrap. Process mango until finely chopped. Add lime juice and 1 tbs maple syrup. Process until combined. Soak the gelatine in a bowl of cold water for 5 minutes. Squeeze to remove excess water. Place boiling water in a heatproof bowl. Stir in gelatine until dissolved. Stir in cold water. Add to mango. Process to combine. Pour through a sieve into prepared pan. Discard solids. Place in the fridge for 4 hours, until set.
Step 3

For custard, soak gelatine in cold water for 5 minutes. Squeeze to remove excess water. Whisk yolks, maple syrup and vanilla in a bowl until smooth. Whisk in coconut milk. Transfer to a small saucepan. Stir over medium-low heat for 9-10 minutes, until mixture thickens. Transfer to a heatproof bowl. Stir in gelatine until dissolved. Place in an ice bath, stirring, for 30 minutes or until cool. Cover. Place in fridge for 4 hours to chill.
Step 4

Preheat oven to 180C/160C fan forced. Combine the almond meal, flaked coconut, macadamias, cinnamon and salt in a bowl. Add oil and remaining 2 tbs maple syrup. Rub into almond meal mixture until coarse crumbs form. Spread over a lined baking tray. Bake for 12-14 minutes or until crisp. Set aside to cool.
Step 5

Spoon cream from can of coconut into a large bowl (coconut water isn’t needed). Add vanilla. Whisk until combined. Remove jelly from pan and cut into squares. 6 Reserve a little crumble. Layer custard, remaining crumble, extra mango and jelly in six 180ml glasses. Top with coconut cream. Sprinkle with reserved crumble.


HOME	LOCAL FOOD RECIPES	*WORLD CUISINE RECIPES*	DESSERT	HEALTHY FOOD RECIPES

DESSERT
*Tiramisu*	INGREDIENTS 2 cups strong black coffee 1/2 cup marsala (see note) 3 eggs, separated 1/3 cup caster sugar 250g mascarpone 300ml thickened cream, lightly whipped 1 large packet of sponge finger biscuits (savoiardi) cocoa, for dusting	METHOD Step 1 Pour coffee and marsala into a shallow dish. Set aside. Step 2 Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined. Step 3 Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture. Step 4 Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve. Step 5 Variation: Marsala can be replaced with orange juice if preferred.
Choc-crackle peanut butter cups	INGREDIENTS 75g white marshmallows 1 1/2 tablespoons thickened cream 100g (2 cups) Kellogg's Coco Pops 6 x 42g pkts Reese's Peanut Butter Cups, paper cases removed 200g dark chocolate melts Sea salt flakes, to serve	METHOD Step 1 Heat the marshmallows and cream in a small saucepan over low heat, stirring constantly, for 2-3 minutes or until the mixture is smooth and well combined. Set aside for 2 minutes to cool slightly. Step 2 Place the Coco Pops in a large bowl. Add the marshmallow mixture and stir until the Coco Pops are well coated. Step 3 Lightly grease twelve 40ml patty pans with oil spray. Place a Peanut Butter Cup in the base of each pan. Using 2 spoons, place the Coco Pop mixture on top, then use slightly wet hands to press down gently to compact. Place in the fridge to set. Step 4 Remove the choc-crackle cups from the pans and place on a wire rack. Step 5 Place the dark chocolate melts in a microwave-safe bowl. Microwave on Medium, stirring every 30 seconds, for 2-3 minutes, until the chocolate is melted and smooth. (To melt the chocolate using the stovetop, place melts in a heatproof bowl over a saucepan of simmering water, ensuring the water doesn’t touch the base of the pan, and stir until smooth.) Step 6 Spoon the melted chocolate over the choc-crackle cups and sprinkle with sea salt flakes. Set aside to set.
Pavlova	INGREDIENTS 6 (59g) eggs, separated 1 1/4 cups (270g) CSR Caster Sugar 2 teaspoons cornflour 1 teaspoon white vinegar 1/2 teaspoon vanilla extract 300ml thickened cream 2 tablespoons CSR Pure Icing Sugar, sifted Finely shredded rind of 2 limes juice of 2 limes 2 Lady finger bananas, thinly sliced diagonally 3 golden kiwifruit, peeled, thinly sliced 2 starfruit, thinly sliced Pulp of 2-3 passionfruit	METHOD Step 1 Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil. Step 2 Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required. Step 3 Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. Decorate pavlova with banana, kiwifruit, starfruit, passionfruit and lime rind.
Mango and coconut trifle	INGREDIENTS 270ml can coconut milk 300g chopped fresh mango 1 lime, juiced 60ml (1/4 cup) maple syrup 5 sheets gelatine 125ml (1/2 cup) boiling water 125ml (1/2 cup) cold water 100g (1 cup) almond meal 30g (1/2 cup) flaked coconut 60g (1/3 cup) macadamia nuts, coarsely chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon sea salt 2 tablespoons solidified coconut oil 1 teaspoon Queen Madagascan Vanilla Bean Paste 3 small mangoes, chopped, extra, to serve COCONUT CUSTARD 2 sheets gelatine 4 egg yolks 2 tablespoons maple syrup 1 teaspoon vanilla bean paste 400ml coconut milk	METHOD Step 1 Place can of coconut milk in fridge for 6 hours (do not shake). Step 2 Meanwhile, line a square 20cm (base measurement) cake pan with plastic wrap. Process mango until finely chopped. Add lime juice and 1 tbs maple syrup. Process until combined. Soak the gelatine in a bowl of cold water for 5 minutes. Squeeze to remove excess water. Place boiling water in a heatproof bowl. Stir in gelatine until dissolved. Stir in cold water. Add to mango. Process to combine. Pour through a sieve into prepared pan. Discard solids. Place in the fridge for 4 hours, until set. Step 3 For custard, soak gelatine in cold water for 5 minutes. Squeeze to remove excess water. Whisk yolks, maple syrup and vanilla in a bowl until smooth. Whisk in coconut milk. Transfer to a small saucepan. Stir over medium-low heat for 9-10 minutes, until mixture thickens. Transfer to a heatproof bowl. Stir in gelatine until dissolved. Place in an ice bath, stirring, for 30 minutes or until cool. Cover. Place in fridge for 4 hours to chill. Step 4 Preheat oven to 180C/160C fan forced. Combine the almond meal, flaked coconut, macadamias, cinnamon and salt in a bowl. Add oil and remaining 2 tbs maple syrup. Rub into almond meal mixture until coarse crumbs form. Spread over a lined baking tray. Bake for 12-14 minutes or until crisp. Set aside to cool. Step 5 Spoon cream from can of coconut into a large bowl (coconut water isn’t needed). Add vanilla. Whisk until combined. Remove jelly from pan and cut into squares. 6 Reserve a little crumble. Layer custard, remaining crumble, extra mango and jelly in six 180ml glasses. Top with coconut cream. Sprinkle with reserved crumble.