easy dessert recipes – My Whisk and I

Cassata

December 2, 2023August 29, 2023by Karen ClaassenLeave a Comment

6 egg whites
62ml + 62ml caster sugar
500ml cream
250ml chopped mixed nuts
125g mixed dried fruit
125g red and green glacé cherries

Line a baking tin with a 1 litre capacity (or a Tupperware container) with plastic wrap or baking paper.
Add the egg whites to a large mixing bowl and beat with an electric whisk until it forms soft peaks.
Add a teaspoonful of the 62ml caster sugar while whisking. Wait for the sugar to be incorporated (about 30 seconds) before adding the next teaspoonful. Keep going until all of the sugar has been incorporated. Set aside.
Pour the cream into another mixing bowl and add the other 62ml caster sugar all at once.
Beat the cream until it forms stiff peaks.
Spoon about a third of the cream mixture into the egg white mixture and fold through with a large metal spoon.
Add the rest of the cream and fold it in until incorporated.
Sprinkle the chopped nuts, dried fruit and half of the cherries over and fold it in to the mixture.
Arrange the other half of the cherries on the bottom of your prepared container.
Spoon the mixture into the container and lightly level it out.
Place the cassata in the freezer until frozen.
Serve in slices with or without a sauce.

To store leftover, cover the cassata with plastic wrap and place back in the freezer as you would with ice cream.

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Hot Cross Bun Pudding

August 1, 2022July 31, 2022by Karen ClaassenLeave a Comment

4 eggs
180g sugar
600ml cream
600ml milk
15ml vanilla
6 hot cross buns
butter
125ml pistachio nuts
grated zest of 1 orange

Preheat your oven to 170℃.
Add the eggs and sugar to a mixing bowl and whisk together with electric beaters until pale. Set aside.
Pour the cream and milk into a saucepan and place it over a high heat. Bring the mixture just to the boil.
Pour the cream and milk onto the egg and sugar in a very thin stream, while constantly whisking.
Add the vanilla to the mixture and stir through.
Set aside to cool slightly.
Slice the buns in half and spread each with butter. Dip each half into the milk mixture, allowing 2-3 seconds for the buns to absorb the liquid.
Arrange the halved buns so that they overlap slightly in a 18 – 23cm ovenproof dish.
Now pour the rest of the mixture through a sieve and drizzle it onto the buns.
Scatter the pistachio nuts and orange zest over and set aside for 20 minutes so that the buns can soak up the custard mixture.
Place the pudding in the oven and bake for 45 minutes.
Dust with icing sugar and serve with custard.

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Tropical Tapioca Dessert

August 2, 2021July 18, 2021by Karen ClaassenLeave a Comment

Easy, comforting and an absolute crowd pleaser!!

2 tins of coconut milk
100ml milk
250ml tapioca
a pinch of salt
83ml sugar
83ml butter
4 eggs
5ml vanilla
6 fresh guavas
83ml coconut shavings

Preheat your oven to 180℃ and grease a 18cm X 28ccm ovenproof dish.
Pour the 2 tins of coconut milk and the 100ml of milk into a saucepan and bring to the boil.
Add the tapioca and salt to the milk, turn the heat down to low and gently simmer for 25 minutes. Stir the mixture every now and then to prevent the tapioca from clotting and sticking to the saucepan.
Remove the saucepan from the heat and stir in the sugar and butter.
Add the eggs and vanilla to a mixing bowl and whisk together.
Pour the egg mixture into the tapioca while stirring.
Pour the mixture into the prepared baking dish.
Peel the guavas and randomly press them into the tapioca.
Place in the oven and bake for 45 minutes.
Sprinkle the warm dessert with coconut shavings and serve with pouring custard.