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!!
This tiramisu is made with thin layers of chocolate cake and the traditional mascarpone-cream filling and sprinkled with grated chocolate!! Serves 6.
Cake batter: 190ml flour 190ml sugar 2,5ml salt 120g butter 80ml cocoa powder, sifted 120ml hot water 2 egg yolks 50ml buttermilk 2,5ml baking powder 2,5ml vanilla
Preheat your oven to 180℃ and line a 27cm x 37cm baking tray with baking paper. Select 6 glasses or straight-sided bowls in which you are going to assemble and serve the tiramisu. Set aside. Add the flour, sugar and salt to a mixing bowl. Set aside. Add the butter, cocoa powder and hot water to a small saucepan set over medium-high heat. Stir the mixture until the butter melts. Bring to a boil, remove from the heat and pour over the dry ingredients. Stir to combine. Add the egg yolks, buttermilk, baking powder and vanilla and mix together. Pour the batter into the prepared baking tin and bake for 15 minutes. Cool completely. Remove the cake and cut 12 rounds using one of the serving glasses as a guide. Set aside until needed.
Add the mascarpone and cream to the bowl of a stand mixer fitted with the whisk attachment. Add the espresso powder, vanilla and sugar and beat on medium-high speed until very thick – be mindful not to over whip!
Assembly: 80g coffee flavoured, dark chocolate, grated
Layer a spoonful of mascarpone-mixture, grated chocolate, a cake disc and repeat until you have used 2 cake discs and have three layers of mascarpone. Sprinkle with grated chocolate to finish off the tiramisu. Refrigerate for 2 hours. Either sprinkle with more chocolate or sift over some cocoa powder before serving.
1 bagel per person 2 eggs 30ml milk a pinch of salt
cinnamon-sugar
Add the eggs, milk and salt to a bowl and whisk together. Slice the bagels in half horizontally and dip each half in the egg mixture. Place a frying pan on medium-high heat and add a splash of vegetable oil. Fry the egg-soaked bagel for about 2 minutes before flipping it and frying for another 2 minutes. Generously dish the warm bagel halves with cinnamon sugar and serve while warm.
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.
Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper. Add the melted butter and sugar to a large mixing bowl and whisk together. Add the espresso, eggs, vanilla and melted chocolate and whisk to combine. Now add the flour, cocoa powder and salt. Fold the ingredients together until you have a smooth batter. Add the chopped chocolate and fold through. Scrape the mixture into the prepared baking tin and set aside.
For the cheesecake swirl: Add the cream cheese, sugar, egg yolk and vanilla to a mixing bowl and whisk together until smooth. Spoon dollops of the cheesecake batter across the surface of the brownie mixture. Swirl the cheesecake mixture through the brownie batter with a small knife. Bake in the oven for 20 minutes. Cool the brownies in the baking tin before removing and slicing.
For the base: Place the biscuits in a food processor and process to a fine crumb. Spoon the biscuit crumbs into a mixing bowl and add the sugar and melted butter. Mix together until it resembles wet sand. Spoon the mixture into a 23cm loose-bottom cake tin and press evenly over the base. Place in the refrigerator.
For the mousse-cheesecake: Preheat your oven to 150℃. Place the chocolate in a heatproof bowl set over a saucepan of simmering water and allow to melt until completely smooth. Add the cream cheese, chocolate, cocoa powder and sugar to a mixing bowl and whisk with an electric mixer until incorporated. Add the vanilla and eggs and whisk until the mixture is smooth and glossy. Set aside. Add the cream to another mixing bowl and sift the icing sugar into the bowl. Whisk until the cream develops a mousse-y texture and soft peaks form. Fold the cream into the cream cheese mixture – do this in 3-4 batches. Fold until just incorporated. Pour the cheesecake mixture into the cake tin with the biscuit base. Smooth the top and give the cake tin a jiggle to let out any air bubbles. Place the cake tin soon top of a sheet of aluminium foil and fold the foil up the sides on the outside of the tin. Place the cake tin into a roasting pan and fill the pan with 2,5cm of hot water. Bake the cake for 70 minutes. Check and refill the water in the roasting tin every 20 or so during baking. Remove the cheesecake from the oven and immediately run a sharp knife around the outside of the cake to release it from the tin. Allow the cheesecake to cool completely before removing the tin ring.
For the ganache: Add the cream to a small saucepan and warm it. Remove from the heat, add the chocolate and stir until the chocolate has melted and the mixture is smooth. Set the cheesecake on a wire cooling rack, inside a baking sheet and pour the ganache over the cake. Refrigerate for 30 minutes before serving.
4 egg whites a pinch of cream of tartar 220g caster sugar food colouring
Preheat your oven to 140℃ and line a large baking sheet with baking paper. Add the egg whites to a clean large mixing bowl. Sprinkle the cream of tartar over and start beating the whites with electric beater on medium speed. Once you have a soft peak you can start adding a teaspoonful of sugar to the whites, while beating continuously. Incorporate the sugar before adding another teaspoonful of sugar. (If you want to be technical, you should have 30 second intervals in between adding, whisking and more sugar!) Beat the mixture until all the sugar is incorporated and it is stiff and glossy. Add a few drops of food colouring and gently fold through. Scoop the meringue into a piping bag and pipe 2cm diameter circles onto the prepared baking sheet. Bake in the oven for 1 hour 15 minutes. Switch off the oven but do not open it. Stand the meringues in the oven for 30 minutes. Remove and cool completely. Store in an airtight container at room temperature.
For the pancakes: Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the whisk attachment. Pour the milk, water, oil and eggs into a large jug and whisk together. Turn the mixer on a low speed and add the liquid slowly and in a very thin stream. Whisk on high speed for 2 minutes once all the liquid has been added. Cover the mixing bowl with a tea towel and stand the mixture for one hour.
For the filling: Add the cornflour to a mixing bowl. Pour in a small amount of milk and stir to dissolve the cornflour. Add the egg yolks and 100g of sugar and whisk together by hand. Set aside. Pour the rest of the milk and the other 100g of sugar into a small saucepan and warm but do not allow it to boil. Take the saucepan from the heat and drizzle the hot mixture into the egg yolk mixture while whisking vigorously. Remember: pour slowly, whisk quickly!! Keep going until all the milk has been added. Pour the mixture back in the saucepan, place on a medium heat and stir until thick and glossy. Remove from the heat and stir in the vanilla. Scrape the mixture into a clean bowl and place a piece of plastic wrap directly onto the surface. Allow to cool completely.
Bake the pancakes in a 20cm diameter pan and set aside to cool.
Assembly: Place one pancake on a serving platter. Spoon a generous dollop of the custard onto the pancake and spread evenly. Sift an even layer of ground cinnamon over the custard and repeat the layers until you have build a beautiful stacked cake. End with a layer of filling and cinnamon.
50g butter, melted 140g chocolate, chopped 30ml sour cream 10ml vanilla 4 eggs, separated 2 egg whites a pinch of cream of tartar a pinch of salt 45ml sugar
Preheat your oven to 200℃. Place 6 ramekins on a baking sheet, brush the insides evenly with the melted butter and dust with some sugar, making sure you cover the bottom and sides of each ramekin. Set aside. Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt. Take the bowl from the heat, add the sour cream and stir through. Add the vanilla and stir through. Now add the egg yolks, one at a time and stir to combine. Set aside. Add the 4 + 2 egg whites to a clean mixing bowl, sprinkle the cream of tartar and salt over and whisk until soft peaks form. Add the sugar a teaspoonful at a time while whisking continuously. Fold a third of the egg white mixture into the chocolate with a metal spoon. Now add the rest and gently for into the chocolate mixture. Do not over mix but do get rid of white streaks in the mixture. Fill each ramekin. Gently run your thumb around the inside of the ramekin to create a small well. Bake the soufflés for 12 minutes. Dust with icing sugar and serve immediately.
My Whisk and I 