I am simply putting this idea of a very, very sweet dessert board out there because of the many requests I have had after the delicious cream cheese board……
Nutella spread
Banana
Strawberries
Nuts
Marshmallows
Astros
Almond syrup
Sprinkles
small biscuits to scoop up all the sweetness….
250g digestive biscuits
100g butter, melted
250ml Cremona (coffee creamer)
1 x 385g tin condensed milk
250ml cream
80ml lemon juice
your choice of fresh fruit and/or berries
Place 6 glasses/bowl on a small baking sheet and set aside. (the baking sheet makes it easier to transport the desserts)
Place the biscuits in a food processor and process to crumbs.
Add the melted butter with the engine running. You want to end up with a mixture that resembles wet sand.
Spoon a heaped tablespoon of the mixture into the glasses and divide the rest equally. Press lightly onto the bottoms and place in the refrigerator.
Add the Cremona, condensed milk, cream and lemon juice to a mixing bowl and whisk together until you have a very thick mixture.
Divide among the serving glasses and place back into the refrigerator for a minimum of two hours or overnight.
Take the desserts from the fridge about 20 minutes before you want to serve them.
Top with your choice of fresh fruit.
These custard pots are easy to make and can be kept in the refrigerator until ready to serve. Makes 12.
2 packets finger biscuits
1 can condensed milk
125ml lemon juice
90ml sugar
135ml custard powder
200ml + 800ml milk
Line up 12 ramekins or serving glasses.
Break/cut the finger biscuits in half and place 2 halves in each ramekin, “lining” the bottoms. Set aside.
Add the condensed milk and lemon juice to a mixing bowl and stir together until the mixture amalgamates. Set aside.
Add the sugar and custard powder to a mixing bowl and make a slurry by slowly pouring in the 200ml milk, while whisking.
Pour the 800ml milk into a saucepan and bring to the boil.
Pour in the the custard and sugar slurry and whisk vigorously. Whisk until the custard is thick and smooth and starts to bubble.
Remove from the heat.
Scoop about 60ml of the very hot custard on top of the finger biscuits in the ramekins.
Now scoop about 60ml of the condensed milk mixture on top of the custard layer and shake the ramekins slightly so that the mixture spreads and covers the custard layer.
Repeat the finger biscuit, custard and condensed milk layers.
Bash 12 finger biscuits until very fine and divide equally among the ramekins.
Place the custard pots in the refrigerator for a minimum of 4 hours.
The recipe makes about 18 meringue biscuits.
4 egg whites, room temperature
220g caster sugar
5ml white vinegar
250ml ladies finger biscuits, chopped (or any other plain biscuit)
250ml almond slivers
160g chocolate of your choice; I used De Villiers Nut Butter with no added sugar
Preheat your oven to 150℃ and line 2 baking trays with baking paper.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until medium peaks form.
Add one tablespoon of sugar at a time, with the mixer running. Wait 30 seconds before adding the next tablespoon of sugar and continue until all the sugar has been added.
Whisk on high speed for 2 more minutes.
Add the vinegar and whisk 2 minutes more.
Take the bowl from the mixer and add the biscuits and almonds. Fold through.
Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt completely.
Spoon a tablespoon of the meringue mixture onto the prepared tray and flatten slightly with the back of a spoon.
Spoon a teaspoon of the melted chocolate on the meringue and swirl it into the top.
Now reduce your oven temperature to 120℃ and place the trays in the oven. Bake for 30 minutes.
Turn off the oven, without opening the door and leave the meringue inside for another 30 minutes.
Remove the trays from the oven and leave the meringue on it until completely cold – another hour or so.
Store the meringue biscuits in an airtight container.
My Whisk and I 