dessert – My Whisk and I

Peppermint Crisp Tart

February 9, 2025February 8, 2025by Karen ClaassenLeave a Comment

2 x 200g packets Tennis biscuits
125ml milk
1 x 250ml container Orley Whip
250ml fresh whipping cream
1 x 360g can caramel treat
300g Peppermint Crisp chocolate, grated

Dip enough biscuits into the milk to make a double layer in the base of a tart dish. Set aside.
Pour the Worley whip into a mixing bowl and beat with electric mixer until you have firm/stiff peaks. Set aside.
Pour the cream into a clean mixing bowl and whisk to stiff peaks.
Spoon the cream into the Orley whip, add the caramel and mix well with an electric whisk.
Fold 150g of the peppermint crisp chocolate into the mixture, using a spatula.
Spoon the mixture over the biscuit layer and even it out.
Sprinkle the remaining 150g chocolate over the top of the tart and refrigerate for 6 hours.
Slice and serve.

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Millionaire’s Cheat Pots

November 21, 2024November 20, 2024by Karen ClaassenLeave a Comment

10 shortbread biscuits
360g tin caramel treat
100g dark chocolate, chopped
150ml double cream

Place the biscuits in a plastic bag and smash them with a rolling pin until you have crumbs.
Scoop a large heaped dessert spoon of crumbs into 6 ramekins/glasses and give it a shake to level out. Set aside.
Scoop the caramel out of the tin into a mixing bowl. Stir/beat by hand until softened.
Now scoop a spoonful of caramel onto the biscuit crumb and level it out slightly with the back of a teaspoon. Set aside.
Place the chocolate and cream in a heatproof bowl set over a saucepan with simmering water.
Stir until the chocolate has melted completely.
Remove the bowl from the heat and set aside for 20 minutes, stirring every now and then.
Beat the cream and chocolate with electric beaters for about 4 minutes – it has to become airy and thick.
Divide the mixture between the ramekins and refrigerate for 2 hours.
Take the cheat pot from the refrigerator about 20 minutes before serving.

This dessert may be prepared two days in advance.

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Mini Banana Cheesecakes

September 8, 2024by Karen ClaassenLeave a Comment

200g tennis biscuits, finely crumbed (keep a handful aside for decoration/to serve)
60ml sugar
120g butter, melted
450g cream cheese, room temperature
125ml sugar
2 eggs
5ml vanilla
250ml sour cream
250ml mashed banana
5ml cornstarch
125ml milk
2 bananas, sliced
whipped cream
a handful of biscuit crumbs

Preheat your oven to 160℃ and line a muffin tin with paper cups. Set aside.
Add the biscuit crumbs, 60ml sugar and melted butter to a mixing bowl and mix until it resembles wet sand.
Divide the mixture among the paper cups and press it down firmly in the bottom to form a base. Set aside.
Add the cream cheese and 125ml sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat on high speed, scraping down a few times, until smooth.
Add the eggs one at a time, beating well after each addition and add the vanilla as well.
Pour in the sour cream and mix until fully combined. Set aside.
Add the mashed banana and cornstarch to a bowl and drizzle in the milk. Whisk by hand until combined and thick.
Fold the mixture into the cream cheese mixture.
Spoon the batter into the prepared biscuit bases.
Bake in the oven for 25 minutes.
Allow the cheesecakes to cool completely and place them in the refrigerator for a minimum of 2 hours.
Take the cheesecakes from the paper cups, scoop some whipped cream on top and decorate with slices of banana and a sprinkling of biscuit crumbs.

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Bea’s Guava Crumble

August 10, 2024August 6, 2024by Karen ClaassenLeave a Comment

3 x 410g tins of guava halves
100ml brown sugar
5ml ground cinnamon
125ml cream

Crumble:
250ml flour
125ml brown sugar
120g butter, cut into small cubes
125ml chopped nuts
80ml oats

Preheat your oven to 180℃ and lightly spray a 28cm x 24cm oven dish with cooking spray.
Drain the guava halves and arrange them in a single layer in the oven dish.
Drizzle the cream over.
Add the brown sugar and ground cinnamon to a small bowl and mix together.
Sprinkle over the guavas and set aside.
Add the flour, brown sugar, butter, chopped nuts and oats to a mixing bowl.
Rub the ingredients together with your fingertips until you have a lumpy mixture with the consistency of wet sand.
Scatter the crumble over the guavas and bake for 30 minutes until golden brown and crunchy.
Serve the guava crumble with custard.

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Green Cheesecake

August 3, 2024by Karen ClaassenLeave a Comment

260g oreo biscuits
115g butter, melted
900g cream cheese, room temperature
83ml sour cream
15ml lemon juice
45ml matcha powder or protein shake
120g icing sugar, sieved
15ml vanilla
125ml whipping cream

Break up the Oreo biscuits and place them in the bowl of a food processor.
Process on the pulse setting until the biscuits are broken down to crumbs.
Drizzle in the butter while the engine is running.
Sprinkle the sugar over the crumb mixture and stir through.
Tip the mixture into a 22cm loose-bottom cake tin and press into the bottom and sides.
Freeze the crust while preparing the filling.
Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat until soft.
Add the sour cream, lemon juice, matcha powder, icing sugar and vanilla and beat on high speed for one minute.
Scrape down the bowl and beat for another 1-2 minutes. Set aside.
Pour the cream into a clean mixing bowl and whisk to stiff peaks.
Fold the whipped cream into the cream cheese mixture.
Remove the crust from the freezer and spoon the filling into it. Smooth the top and cover the cake tin with plastic wrap.
Refrigerate for 6 hours.
Sprinkle/sift over the macha and slice to serve.

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Sago Pudding with apricot sauce and meringue

July 7, 2024July 7, 2024by Karen ClaassenLeave a Comment

80ml apricot jam
30ml apricot juice

1 litre milk
90g sago pearls
70g sugar
60g butter, cubed
1,2ml salt
4 eggs, separated
5ml vanilla
2,5ml ground cinnamon
30ml caster sugar

Pour the milk into a saucepan and bring to the boil.
Turn off the heat, add the sago, cover with a lid and leave to soak for 90 minutes.
Preheat your oven to 160℃ and spray a 18cm x 28cm ceramic dish with cooking spray.
Add the apricot jam and apricot juice to a small saucepan and place it over a low heat.
Stir until jam has melted and you have a smooth, amalgamated sauce. Set aside.
Return the milk mixture to a medium-high heat and whisk while bringing to the boil.
Remove from the heat when the sago is translucent.
Add the sugar, butter and salt and whisk until the sugar has dissolved.
Set aside to cool slightly.
Add the egg yolks, vanilla and ground cinnamon to a bowl and whisk together.
Drizzle this mixture into the sago while whisking continuously.
Pour the mixture into the prepared ceramic dish and bake for one hour.
Add the egg whites too a clean bowl and whisk with electric beater until soft peaks form.
Gradually add the caster sugar while beating, until the mixture is stiff and glossy.
Remove the sago from the oven and spoon half the apricot sauce over.
Top with the meringue and bake for another 25 minutes.
Serve the sago pudding with the rest of the apricot sauce.

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Pear and Honey Cake

May 21, 2024May 20, 2024by Karen ClaassenLeave a Comment

3 pears
125ml sugar
45ml water
220g butter
340g honey
190ml cultured buttermilk
3 eggs
150g sugar
5ml vanilla
300g flour
10ml baking powder
5ml ground cinnamon
2,5ml ground mixed spice
10ml salt

Preheat your oven to 170℃ and spray the sides of a fixed-bottom cake tin with cooking spray.
Peel the pears and slice them into 8 wedges each.
Arrange the wedges on the bottom of the cake tin and set aside.
Add the sugar and water to a small saucepan set over medium heat.
Do not stir but swirl the mixture from time-to-time until you have a caramel.
Remove from the heat and pour the syrup over the pear wedges in the cake tin. Set aside.
Add the butter to a small saucepan set over medium heat and gently simmer it for 5 minutes or so.
Pour the browned butter into a large mixing bowl and add the honey, buttermilk, eggs, sugar and vanilla. Whisk the mixture together.
Now sift in the flour, baking powder, cinnamon, mixed spice and salt. Mix until you have a smooth batter.
Pour the cake batter onto the pears wedges and bake in the oven for 1 hour.
Remove the cake from the oven and invert it onto a plate – leave the upturned cake tin for a few minutes before removing it.
Serve the cake with a dollop of cream, ice cream or yoghurt.

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Milk Jelly Clementines

May 18, 2024May 16, 2024by Karen ClaassenLeave a Comment

3-5 clementines
28g powdered gelatine
375ml milk
60ml sugar

Peel the clementines and bead them onto a chopstick – you need something that will keep them atop each other.
Place them in a container that allows about 1cm on the diameter.
You may ‘stabilise’ the clementines with two horizontal dowels so that you can pour the gelatine mixture around it.
Add the gelatine, milk and sugar to a small saucepan and warm over medium heat, stirring until the sugar and gelatine has dissolved.
Pour around the oranges and leave to cool before refrigerating until set.
Place the container in a bowl with very hot water for 30 seconds and immediately invert onto a chopping board.
Slice and serve.

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Easy Banana Bread

May 9, 2024May 3, 2024by Karen ClaassenLeave a Comment

3 bananas, very ripe
200g brown sugar
150g butter
2 eggs
240g flour
10ml baking powder
1,2ml salt

Preheat your oven to 180℃ and line a 13cm x 23cm loaf tin with baking paper.
Peel the bananas and place them in a mixing bowl.
Now beat them with an electric whisk until completely mushed.
Add the sugar, butter and eggs and lightly beat the mixture together on low speed. Set aside.
Add the flour, baking powder and salt to another bowl and stir to mix.
Add one or two spoonfuls of the dry ingredients to the banana mixture while beating on a low speed. Keep adding and beating until all is incorporated.
Scrape the batter into the prepared loaf tin and bake for 50 minutes.
Cool the loaf in the baking tin for 15 minutes and then remove it and cool completely on a cooling rack.
Serve thick slices of banana bread spread with salted butter.

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Quince Leather

May 7, 2024April 25, 2024by Karen ClaassenLeave a Comment

Follow the recipe as for the Membrillo.

Preheat your oven to 50℃.

Line a large baking sheet(s) with baking paper.
Pour the blitzed quince on to the paper and spread it out, about 3mm thick and as evenly as you can.
Place in the oven to dry for 7 – 8 hours. The fruit will remain slightly sticky when it is ready.
Once out of the oven, cool completely before rolling and slicing.

Store the quince wrapped in baking paper in a dry, well ventilated area.