quick dessert – My Whisk and I

Mascarpone Cream Puff

March 7, 2024March 6, 2024by Karen ClaassenLeave a Comment

1 x 400g roll of puff pastry

Royal Icing:
1 egg white
500g icing sugar, sifted

edible flowers

250ml whipping cream
60ml caster sugar
250g mascarpone, room temperature
5ml vanilla
250g fresh raspberries

Preheat your oven to 200℃ and line a baking sheet with baking paper. Cut an extra piece of baking paper of the same size and keep aside.
Lay the pastry on a work surface and cut 7cm diameter circles from it with a biscuit cutter.
Place the pastry circles on the baking sheet, cover with the extra sheet of baking paper and place another baking sheet on top.
Bake for 15 minutes, remove from the oven and set aside to cool.

For the royal icing:
Add the egg white to a mixing bowl and whisk to a froth.
Add the sifted icing sugar one spoonful at a time, stirring really well to incorporate. Keep going: add one spoonful of icing, stir for at least 30 seconds, add another spoonful, etc., until all the icing is incorporated or until you have a very stiff mixture.
Spoon the royal icing into a piping bag fitted with a 4mm nozzle and pipe a border on each of the pastry discs.
Set aside to dry and set.
Add a few drops of water to the royal icing – literally two drops at a time -and stir to thin it down to a very thick but spreadable consistency.
Drop a teaspoonful into each icing border and spread it out with the back of a teaspoon.
Decorate the discs with edible flowers/petals before it sets.
Put aside to dry completely.

Add the whipping cream and caster sugar to a large mixing bowl and whisk until it forms soft peaks.
Add the mascarpone and vanilla and whisk until thick – BE CAREFUL NOT TO OVER-WHIP as the mixture will split.
Add the raspberries to the mascarpone cream and mix through with a wooden spoon, crushing some of the berries to release the juices.

Spoon the mascarpone cream onto a serving plate and place a pastry disc on top to serve.

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Quick Tropical Cheesecakes

February 11, 2023February 10, 2023by Karen ClaassenLeave a Comment

This recipe makes 12 small desserts or 6 substantial portions, served in glasses or ramekins.

1 x 200g packet of coconut biscuits (Tennis biscuits)
80ml desiccated coconut
1 x 385g can of condensed milk
80ml lemon juice
250g smooth cream cheese, room temperature
250ml fresh cream
2 x large mango, cubed

Break the biscuits into large pieces and place in a plastic bag. Crush them lightly with a rolling pin but keep some texture/not too fine.
Add the coconut, mix through and divide amongst 12 serving glasses. Set aside.
Pour the condensed milk and lemon juice into a mixing bowl and beat together with an electric whisk until incorporated.
Add the cream cheese and mix again on high speed until the mixture is completely smooth. Set aside.
Pour the cream into a mixing bowl and beat until it forms medium-stiff peaks.
Add the cream to the condensed milk mixture and fold through until it is thoroughly blended.
Spoon the cheesecake mixture into the glasses and gently tap the glass so that the mixture settles into the crumb.
Refrigerate for a minimum of one hour.
Peel the mango and cut into cubes.
Spoon the fruit on top of each cheesecake, sprinkle some coconut shavings on top and serve.

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2-Ingredient Caramel Mousse

November 4, 2022November 3, 2022by Karen ClaassenLeave a Comment

90ml Biscoff spread
300ml cream, cold
(60ml Biscoff spread, if you want a sauce to drizzle over the mousse)

Measure the Biscoff spread into a small bowl and microwave for 30 seconds.
Give it a good stir and wait for the melted spread to cool down and come to room temperature. (when you can not feel a temperature difference when dipping your finger into it!!!)
Pour the cream into a mixing bowl and whisk until you have stiff but not dry peaks.
Pour the room temperature spread onto the whipped cream and very gently but thoroughly fold it through until no streaks are visible.
Refrigerate the mousse for an hour.
Pipe/scoop into glasses and serve.

Drizzle sauce:
Microwave about 60ml of the spread for 30 seconds, until melted.
Stir the mixture and stand at room temperature for about 15 minutes.
Drizzle over the mousse before serving.

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Quick Biscuit Trifle

August 2, 2022August 1, 2022by Karen ClaassenLeave a Comment

1 x container ready-made vanilla custard
1 x packet of your favourite biscuits
2 x packets of instant jelly, prepared according to the packet instructions

Place the biscuits in a plastic bag and smash it with a rolling pin. Do not make it too fine as little chunks of biscuit add a good texture.
Cut the prepared jelly into small cubes.
Assemble the trifle by layering the biscuit crumb, custard and jelly.
End with a layer of custard, add some fresh fruit and serve with a smile.

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Quick Lemon Curd Puddings

May 31, 2022May 25, 2022by Karen ClaassenLeave a Comment

375ml milk
190ml desiccated coconut
50g butter, melted
1 egg
125ml flour
250ml caster sugar
125ml lemon curd (you may search my Lemon Curd recipe or simply use store bought)
icing sugar for dusting

Preheat your oven to 180℃ and lightly spray 6 individual ramekins.
Add all the ingredients to a blender and blend together until completely smooth.
Place the ramekins on a baking sheet and space them apart.
Pour the mixture into the ramekins and bake for 20 minutes or until just set.
Serve the lemon puddings with a generous dusting of icing sugar.

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Chocolate-Biscuit Meringue

December 3, 2021December 3, 2021by Karen ClaassenLeave a Comment

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.