no-bake dessert – My Whisk and I

Marshmallow Fridge Tart

April 11, 2024April 10, 2024by Karen ClaassenLeave a Comment

200g coconut biscuits
90g butter
1 x 385g can condensed milk
30ml lemon juice
250ml cream
5ml vanilla
150g mini marshmallows

Break the biscuits into a plastic bag and smash it to crumbs with a rolling pin. Pour into a mixing bowl.
Melt the butter and drizzle over the biscuits. Mix together.
Press the biscuit mixture into the base and sides of a 22cm pie dish and refrigerate for 30 minutes.
Pour the condensed milk and lemon juice into a mixing bowl and whisk together.
Pour the cream into another bowl and whisk to stiff peaks.
Add the whipped cream, vanilla and marshmallow and fold everything together until the ingredients are evenly distributed.
Take the chilled biscuit base from the refrigerator and pour the filling into it.
Place the tart back into the fridge for another hour before serving.

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Limoncello Tiramisu

December 15, 2023August 12, 2023by Karen Claassen1 Comment

Lemon syrup:
125ml water
125ml sugar
1 lemon, peeled and juice
60ml limoncello

500ml whipping cream
60ml lemon juice
finely grated zest of 2 lemons
125ml + 60ml + 125ml lemon curd
190ml sugar
440g mascarpone cheese
2 packets ladyfingers (Boudoir biscuits)

For the lemon syrup:
Add the water and sugar to a small saucepan set over medium-high heat.
Stir until the sugar has dissolved.
Now simmer the mixture for 1 minute without stirring or fiddling with it.
Add the lemon peel and juice and simmer for 3 minutes.
Remove from the heat, strain through a sieve and set aside to cool.

Pour the cream into a mixing bowl and add the lemon juice, zest, 125ml lemon curd and sugar.
Whisk together with electric beaters until soft peaks form.
Add the mascarpone and mix on low speed until the mixture is fully incorporated and smooth. Set aside.
Pour the cooled lemon syrup and limoncello into a shallow dish.
Dip the ladyfingers in the mixture and lay them side-by-side in a 28cm x 22cm ceramic dish to form a compact layer.
Spoon half the mascarpone mixture on the biscuits and smooth it out.
Now spoon 60ml lemon curd on top and spread it out evenly.
Repeat the biscuit and mascarpone layers.
Spread the last 125ml lemon curd evenly over the top of the tiramisu.
Cover with plastic wrap and refrigerate overnight.

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Quickest Grenadilla Snack

October 17, 2022October 16, 2022by Karen ClaassenLeave a Comment

50ml sugar
50ml water
125ml grenadilla pulp and seeds
250g grenadilla flavoured yoghurt
6 vanilla cupcakes

Add the sugar and water to a small saucepan and set it over medium heat.
Stir until the sugar has dissolved and then allow to simmer for 1 minute without stirring.
Take from the heat and allow the sugar syrup to cool.
Pour about a third of the sugar syrup onto the grenadilla pulp and mix vigorously so that you end up with a saucy consistency. Set aside.
Half the cupcakes horizontally and place one half in a serving glass.
Top the cake with a spoonful of yoghurt and a spoonful of the grenadilla sauce.
Repeat the layer with the rest of the ingredients.
Bon appétit!!

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Buttermilk Pannacotta

March 31, 2022March 27, 2022by Karen ClaassenLeave a Comment

This buttermilk pannacotta is delicious when served with the this tart passionfruit syrup but of course, the choice is yours and it may be served with any sauce of your choice.

250ml buttermilk
10ml powdered gelatine
450ml pouring cream
60ml sugar

Passionfruit syrup:
80ml canned passionfruit
60ml sugar
80ml water
the grated zest of one lemon

Pour about 50ml of the buttermilk into a small bowl and sprinkle the gelatine over. Set aside for 5 minutes.
Pour the remaining buttermilk, cream and sugar into a small saucepan set over low heat.
Stir the mixture until the sugar has dissolved.
Pour the gelatine mixture into this mixture and stir well.
Pour the mixture into 6 moulds with a 125ml capacity each, cover with plastic wrap and refrigerate for 3 hours until set.

For the passionfruit syrup:
Add the water and sugar to a small saucepan and place it over a low heat.
Stir the mixture until the sugar dissolves.
Simmer the syrup for 1 minute without stirring and then take it off the heat.
Add the lemon zest and passionfruit pulp.
Stir through and set aside to cool completely.

Turn the individual pannacottas out on a serving dish and drizzle with the cold passionfruit syrup to serve.

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Chocolate Pots

July 8, 2021June 22, 2021by Karen ClaassenLeave a Comment

This traditional dessert, also known as Pots de Crème, is super easy to make. It is a rich and creamy no-bake dessert and most of all, it is deliciously smooth and not airy like a mousse. I serve this dessert in espresso cups as I find a larger serving too rich and overwhelming. This recipe yields 10 espresso-cup servings or 6 individual servings in standard ramekins.

250ml cream
100ml milk
160g dark chocolate, minimum 70% cocoa, chopped
40g brown sugar
3 egg yolks
5ml vanilla

Pour the cream and milk into a saucepan and slowly bring it to a simmer.
Take the saucepan from the heat the moment it starts to simmer.
Add the chopped chocolate and stir the mixture until the chocolate has melted completely.
Add the sugar, egg yolks and vanilla to a mixing bowl and whisk with electric beaters until pale and fluffy.
Drizzle the chocolate mixture onto the egg mixture, whisking continuously. Remember: pour slowly, whisk quickly! Keep going until you have added all of the chocolate mixture.
Divide the mixture between ramekins/espresso cups and allow to cool completely.
Place the cups on a baking sheet and cover with plastic wrap. Refrigerate for at least an hour or until you are ready to serve.
I serve my chocolate pots as they are but this dessert is often served with Chantilly cream.