Você está na página 1de 87

Little lemon dessert cakes

Print recipe

Little lemon dessert cakes

Print your recipe with:

Photography by Ben Dearnley Make the most of lemons this season with these tanglicious little dessert cakes.

Cooking Time
50 minutes

Ingredients (serves 6)

3 medium lemons 1 1/4 cups caster sugar 125g butter, softened 2 eggs, separated

1 cup self-raising flour 2 tablespoons milk Double cream, to serve

Method
1. Preheat oven to 180C/160C fan-forced. Grease a 6-hole, 3/4-cup capacity non-stick texas muffin pan. Cut six 2mm-thick slices from 1 lemon. Place 2 tablespoons sugar on a plate. Dip slices, one at a time, in sugar. Turn to coat. Place in prepared pan holes. 2. Grate 2 teaspoons rind from 1 lemon. Juice remaining lemons. Using an electric mixer, beat butter, 1/2 cup sugar and lemon rind until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Wash and dry beaters. Whisk egg whites in another bowl until stiff peaks form. 3. Sift flour over butter mixture. Add 1 tablespoon lemon juice and milk. Stir until just combined. Using a large metal spoon, gently fold egg whites into butter mixture. Divide mixture between prepared pan holes. Smooth top. Bake for 20 minutes or until golden and a skewer inserted in centre of 1 cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack over a baking tray. 4. Meanwhile, place remaining sugar and 1/3 cup lemon juice in a saucepan over medium heat. Cook, stirring constantly, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 4 to 5 minutes or until thick and syrupy. Spoon half the syrup over cakes. Cool for 5 minutes. Serve cakes warm with remaining syrup and double cream

Chocolate truffle dessert


Print recipe

Chocolate truffle dessert

Print your recipe with:

Photography by Ian Wallace So easy and so delicious - this dessert is a winner in every way.

Ingredients (serves 6)

250g dark chocolate, broken into small pieces 250g ready-made custard 400ml thick cream 2 tbs cocoa powder, sifted Creme fraiche, to serve

Method
1. Place chocolate in a bowl over a pan of simmering water. When melted, set aside to cool slightly. Beat in custard and cream, folding until combined. 2. Line six 150ml round dessert moulds or souffle dishes with plastic wrap. Divide mixture between moulds and refrigerate at least 6 hours. 3. When ready to serve, unmould onto serving plates, dust tops with cocoa powder and serve with a dollop of creme fraiche.

Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.

Caramel dessert muffins


Print recipe

Caramel dessert muffins

Print your recipe with:

Photography by John Paul Urizar With a generous drizzle of warm caramel sauce, these moist muffins are a delicious dessert idea.

Makes
12

Ingredients

100g caramel-filled chocolate block 2 cups plain flour 1 tablespoon baking powder 1/2 cup brown sugar

1 cup milk 1 egg, lightly beaten 80g butter, melted Caramel sauce 100g butter, chopped 2/3 cup brown sugar 300ml sour cream

Method
1. Place chocolate in freezer for 1 hour or until frozen. Preheat oven to 180C. Grease a non-stick, 12-hole, 1/3 cup-capacity muffin pan. Sift flour and baking powder into a large bowl. Add sugar and stir to combine. Make a well in the centre. 2. Combine milk, egg and butter in a jug and pour into well. Using a large metal spoon, stir until just combined. Chop frozen chocolate and fold into batter. Three-quarters fill muffins holes with batter. 3. Bake muffins for 20 minutes or until a skewer inserted into the centre comes out clean. Allow muffins to cool in pan for 1 minute. Carefully transfer to plates. 4. Make caramel sauce: Meanwhile, place butter and sugar in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Remove from heat and whisk in sour cream. Return pan to heat. Cook, stirring, for 3 minutes or until sauce is heated through (do not boil). 5. Serve warm muffins with warm sauce.

Apple crumble dessert cake


Print recipe

Apple crumble dessert cake

Print your recipe with:

Photography by Louise Lister Sweet apple crumble cake makes the perfect warm dessert on cold winter nights.

Cooking Time
60 minutes

Ingredients (serves 12)


220g butter, chopped, melted 4 eggs, at room temperature 2 3/4 cups self-raising flour 1 1/2 cups caster sugar 1 cup sour cream 1/3 cup Foster Clark's custard powder 1 teaspoon vanilla essence 800g can apple pie fruit Double thick cream, to serve Crumble topping 3/4 cup plain flour 1/3 cup white sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon 75g butter, chilled, chopped

Method

1. Preheat oven to 180C. Grease a 5cm-deep, 20cm x 30cm (base) roasting dish or slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends. 2. Using an electric mixer, beat melted butter, eggs, flour, caster sugar, sour cream, custard powder and vanilla essence for 3 minutes or until pale and fluffy. 3. Pour half the mixture into prepared dish or pan. Spread apple over mixture. Top with remaining mixture. 4. Make crumble topping: Combine flour, white sugar, baking powder and cinnamon in a bowl. Using your fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs. Sprinkle topping over cake mixture. 5. Bake cake for 1 hour to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Serve warm with cream.

Spiced apple dessert scones


Print recipe

Spiced apple dessert scones

Print your recipe with:

Photography by John Paul Urizar

This spiced apple dessert is so easy to make and will warm you up on a cold winter's night.

Ingredients (serves 4)

1/2 quantity Basic buttermilk scones (see note and related recipe) 1 small granny smith apple, peeled, cored, thinly sliced 1/3 cup brown sugar 1/2 teaspoon mixed spice

Method
1. Make 1/2 quantity Basic buttermilk scones. 2. Follow step 3, rolling dough out until 2cm-thick. Using a 7cm round cutter, cut out 4 scones. Arrange apple in base of four 1/2 cup-capacity ramekins. Sprinkle with sugar and spice. Place scones in ramekins on top of sugar mixture. Brush tops with extra buttermilk. Place ramekins on tray. Bake for 10 minutes or until light golden and sugar is bubbling around edge. Set aside for 4 minutes before turning out onto plates. Serve.

Notes

Use 1/3 cup buttermilk when making 1/2 quantity of Basic buttermilk scones. Serve scones with whipped cream, double thick cream, butter or mascarpone. Dip cutters into flour between cutting to prevent dough sticking to them. Make sure rolling pin is lightly floured before use. All scones are cooked on a baking tray lined with baking paper.

Sticky date dessert muffins


Print recipe

Sticky date dessert muffins

Print your recipe with:

Photography by Ben Dearnley Here's much ado about muffins! Try this easy recipe for a delicious, mouth-watering snack.

Makes
6

Ingredients

1 cup chopped dried dates 1/3 cup golden syrup 1/2 cup boiling water 1/2 teaspoon bicarbonate of soda 2 1/2 cups self-raising flour 2 teaspoons ground ginger 1 cup walnuts, chopped 1 cup milk 1/2 cup vegetable oil 1 egg, lightly beaten Toffee dessert sauce and double cream, to serve

Method

1. Preheat oven to 190C/170C fan-forced. Grease a 6-hole, 3/4 cup-capacity texas muffin pan. Place dates, golden syrup and boiling water in a heatproof bowl. Stand for 5 minutes. Stir in bicarbonate of soda. 2. Combine flour, ginger and walnuts in a bowl. Make a well in the centre. Add date mixture, milk, oil and egg. Stir with a wooden spoon until just combined. Spoon mixture into holes of prepared pan. 3. Bake for 25 to 30 minutes or until browned and cooked through. Stand in pans for 5 minutes. Turn out onto a wire rack to cool. Serve warm with sauce and cream.

Notes

Don't overmix muffins, or they can become tough and chewy. Freeze muffins in snap-lock bags for up to 2 months.

Cookies 'n' cream dessert cocktail


Print recipe

Cookies 'n' cream dessert cocktail

Print your recipe with:

Photography by Ben Dearnley This is the winner of this week's cocktail food fight. Don't forget to play food fight to choose next Friday's homepage recipe!

Preparation Time
15 minutes

Makes
6

Ingredients

12 (about 130g) Oreo biscuits 375ml (1 1/2 cup) pouring cream 125ml (1/2 cup) Frangelico liqueur 125ml (1/2 cup) Kahlua liqueur 125ml (1/2 cup) Baileys Original Irish Cream liqueur 3 tbs honey 2 cups ice cubes 375ml (1 1/2 cup) pouring cream, extra

Method
1. Place the biscuits in a bowl. Use the end of a rolling pin to gently pound until coarsely crushed.

2. Use an electric beater to whisk the cream in a large bowl until firm peaks form. 3. Place the Frangelico, Kahlua, Baileys, honey, ice cubes, extra cream and half the biscuit in the jug of a blender, and blend until the ice is crushed and the mixture is well combined. 4. Divide the mixture among serving glasses. Top with a dollop of cream and sprinkle with the remaining biscuit to serve.

Warm peach and almond dessert cake


Print recipe

Warm peach and almond dessert cake

Print your recipe with:

Photography by Mark O'Meara Impress family and friends with this scrumptious, 'tray chic' fruity dessert.

Ingredients (serves 12)

400g tub peach slices in juice, drained 150g butter, softened 3/4 cup caster sugar 3 eggs, lightly beaten 1 1/2 cups almond meal (ground almonds) 1 cup plain flour 3/4 cup thick vanilla custard 3/4 cup frozen raspberries 1/3 cup flaked almonds Icing sugar mixture, to serve

Method
1. Preheat oven to 180C/160C fan-forced. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Place peaches on a plate lined with paper towel. Pat dry. 2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may appear curdled). Stir in almond meal, flour and custard. 3. Spread mixture into prepared pan. Press peaches and raspberries into top. Sprinkle with almonds. Bake for 40 minutes or until top is golden and centre is just firm to touch. Cool in pan for 15 minutes. Serve warm dusted with icing sugar.

Notes

Super saver: By using frozen raspberries we've saved you around $2.33 in total.

Mini choc-caramel dessert cakes


Print recipe

Mini choc-caramel dessert cakes

Print your recipe with:

Photography by Sue Ferris If you're short on time but big on flavour, these little choc-caramel dessert cakes are the perfect solution.

Cooking Time
30 minutes

Makes
12

Ingredients

1/2 x 175g bag Caramello Nibbles 200g dark chocolate, chopped 125g butter, chopped 1 cup firmly packed brown sugar 3 eggs 3/4 cup plain flour 1/4 cup cocoa powder 1/4 teaspoon baking powder Choc-caramel ganache 1/2 x 175g bag Caramello Nibbles 100g dark chocolate, chopped 1/4 cup thickened cream

Method
1. Preheat oven to 180C/160C fan-forced. Line a 12-hole, 1/3-cup capacity muffin pan with paper cases (see note). Reserve 12 Nibbles. Finely chop remaining Nibbles. 2. Place chocolate and butter in a large heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. 3. Whisk in sugar. Stand for 2 minutes. Add eggs, 1 at a time, whisking well after each addition. Sift flour, cocoa and baking powder over chocolate mixture. Whisk to combine. Whisk in finely chopped Nibbles. Spoon into paper cases. Top each with 1 reserved Nibble. Bake for 20 to 25 minutes or until a skewer inserted in centre of 1 cake comes out with crumbs clinging. Stand in pan for 5 minutes. Transfer to a wire rack to cool slightly. 4. Meanwhile, make ganache Place Nibbles, chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds or until melted and smooth. Remove cakes from paper cases. Drizzle with ganache. Serve.

Notes

Cooking cakes in paper cases prevents them sticking to the pan.

Spiced almond streusel dessert cake


Print recipe

Spiced almond streusel dessert cake

Print your recipe with:

Photography by Jeremy Simons Add a touch of spice to all things nice - like this impossible-to-resist spiced almond streusel dessert cake!

Cooking Time
105 minutes

Ingredients (serves 10)


250g butter, chopped 1/2 cup firmly packed brown sugar 2/3 cup golden syrup 1 cup self-raising flour 1 cup plain flour 3 teaspoons ground ginger 2 teaspoons ground mixed spice 1/2 teaspoon bicarbonate of soda 2 eggs 1/2 cup milk Almond streusel 1/3 cup whole blanched almonds, finely chopped 1/4 cup plain flour 2 tablespoons brown sugar 1 teaspoon ground cinnamon 25g butter, chilled, chopped Filling 300ml thickened cream 2 tablespoons icing sugar mixture

Method
1. Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with 2 layers of baking paper. 2. Place butter, sugar and syrup in a large saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until combined. Remove from heat. Transfer to a heatproof bowl. Cool for 10 minutes. 3. Meanwhile, make streusel Combine almonds, flour, sugar and cinnamon in a bowl. Rub in butter until mixture resembles coarse breadcrumbs. 4. Sift flours, ginger, mixed spice and soda into butter mixture. Mix until just combined. Whisk eggs and milk together in a jug. Add to flour mixture. Stir until smooth. Pour into prepared pan. Sprinkle streusel over flour mixture. Bake for 1 hour 20 minutes to 1 hour 25 minutes or until a skewer inserted in centre of cake comes out clean (cover loosely with foil if over-browning during cooking). Stand in pan for 10 minutes. Turn, top side up, onto a wire rack to cool completely. 5. Make filling Using an electric mixer, beat cream and icing sugar together until soft peaks form. Carefully cut cake in half. Place cake bottom on a plate. Top with filling. Sandwich with cake top. Serve.

Galaktoboureko (Sweet milk custard dessert)


Print recipe

Galaktoboureko (Sweet milk custard dessert)

Print your recipe with:

Photography by Chris Court

Preparation Time
35 minutes

Cooking Time
55 minutes

Ingredients (serves 8)

1L (4 cups) milk 110g (1/2 cup) white sugar 185g (1 cup) semolina 4 eggs 2 x 20g pkts vanilla sugar 2 tsp finely grated lemon rind 12 sheets filo pastry, halved crossways 75g butter, melted Sugar syrup 450g (2 cups) white sugar 500ml (2 cups) water 2 tbs fresh lemon juice 1 x 7cm cinnamon stick 6 whole cloves 1 strip orange peel

Method
1. Preheat oven to 180C. Bring milk and white sugar just to the boil in a saucepan over medium heat. Gradually add the semolina in a thin steady stream, stirring constantly with a wooden spoon. Reduce heat to low. Cook, stirring, for 3-5 minutes or until mixture is smooth and thickens slightly. Remove from heat and set aside for 15-20 minutes to cool slightly. Gradually add the eggs, 1 at a time, beating well after each addition until well combined. Add the vanilla sugar and lemon rind and stir until well combined. 2. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Place 1 filo sheet in the base of a 24 x 30cm (base measurement) ovenproof dish and brush with a little melted butter. Top with another filo sheet and lightly brush with melted butter. Repeat with another 10 filo sheets and melted butter to make a 12-sheet stack. 3. Pour semolina mixture over the filo in dish. Continue layering with remaining filo sheets and half the remaining melted butter to make another 12-sheet stack on top of the semolina mixture. Use a small sharp knife to score top of galaktoboureko into 16 squares. Brush with the remaining melted butter. Bake in oven for 45 minutes or until golden. 4. Meanwhile, to make sugar syrup, place the sugar, water, lemon juice, cinnamon, cloves and orange peel in a saucepan and stir over medium heat until sugar dissolves. Bring to a gentle simmer and cook, without stirring, for 10 minutes or until syrup thickens slightly. Strain syrup and discard cinnamon, cloves and peel. 5. Cut through marked lines on top of galaktoboureko. Pour over the hot syrup and set aside for 30 minutes to stand. Serve warm or at room temperature.

Notes

You can make this recipe up to 3 hours ahead. Store in an airtight container.

Quick pastry dessert with berries and custard


Print recipe

Quick pastry dessert with berries and custard

Print your recipe with:

Photography by Ben Dearnley

Ingredients (serves 4)

2 (25 x 25cm) puff pastry sheets 1 egg, beaten 110g (1/2 cup) caster sugar 300g fresh or frozen mixed berries Warm custard, to serve Icing sugar, to dust

Method
1. Preheat oven to 180C. Cut each pastry sheet into four triangles, brush with egg and place on a greased baking tray. Bake for 15-20 minutes until golden. 2. Meanwhile, place sugar and 60ml (1/4 cup) water in a pan over medium heat and stir to dissolve sugar. Increase the heat to high and boil for 1-2 minutes. Add the berries and cook for a further 5 minutes. Allow to cool slightly. 3. To serve, place one pastry triangle on each plate, then top with some warm custard and a spoonful of berries. Finish with a second pastry triangle and a dusting of icing sugar.

Mango and passionfruit soy cream dessert


Print recipe

Mango and passionfruit soy cream dessert

Print your recipe with:

Ingredients (serves 4)

2 mangoes 1/2 cup Sanitarium So Good soy milk 500ml Sanitarium So Good Creamy Vanilla ice-cream 2 tablespoons icing sugar 2 passionfruit, pulp removed Almond bread, to serve

Method

1. Remove skin from mangoes. Roughly chop flesh. Place into a blender or food processor with soy milk, ice-cream and sugar. Blend or process until smooth. 2. Spoon into chilled serving glasses. Drizzle with passionfruit. Serve with almond bread.

Notes

This recipe is vegan friendly.

Dessert wine jellies with pink sorbet and grapefruit salad


Print recipe

Dessert wine jellies with pink sorbet and grapefruit salad

Print your recipe with:

Photography by John Paul Urizar

This dessert with a difference blends sweet and sour flavours in a tastebud-tingling combination of dessert wine and grapefruit.

Preparation Time
40 minutes

Cooking Time
15 minutes

Ingredients (serves 8)

750ml (3 cups) Brown Brothers Orange Muscat & Flora dessert wine 60ml (1/4 cup) white wine 140g (2/3 cup) caster sugar 5 tsp gelatine powder 60ml (1/4 cup) boiling water Pink sorbet 315g (1 1/2 cups) caster sugar 185ml (3/4 cup) water 750ml (3 cups) fresh ruby red grapefruit juice Grapefruit salad 1 lime 3 ruby red grapefruit 215g (1 cup) caster sugar 185ml (3/4 cup) water

Method
1. To make the pink sorbet, place the sugar and water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Simmer for 2 minutes or until syrup thickens. Set aside to cool. Stir in the grapefruit juice. 2. Pour the mixture into a shallow 30 x 24cm, 3L (12-cup) capacity metal pan. Cover with foil and place in the freezer for 6-8 hours or until firm. Use a metal spoon to roughly break up the sorbet. Transfer half the sorbet mixture to the bowl of a food processor and process until smooth. Transfer to a sealable plastic container. Repeat with remaining sorbet mixture. Place in the freezer for 3-4 hours or until firm. 3. Meanwhile, place the combined wine and sugar in a saucepan over medium heat and stir for 5 minutes or until sugar dissolves. Bring to the boil. Cook for 2 minutes or until syrup thickens.

4. Combine the gelatine and water in a large heatproof jug. Whisk until the gelatine dissolves. Stir the wine mixture into the gelatine mixture. Divide among eight 150mlcapacity metal or plastic moulds. Place in the fridge for 4 hours or until set. 5. To make the grapefruit salad, use a zester to remove the rind from the lime. (Alternatively, use a vegetable peeler to peel the rind from the lime. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips). 6. Place the lime and grapefruit on a clean work surface. Use a sharp knife to trim the bases and tops so they sit flat. Cut down the sides to remove the rind and white pith. Cut along either side of the white membrane to remove the segments. Place the lime and grapefruit segments in a heatproof bowl. 7. Combine the sugar, water and lime zest in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil and simmer for 2 minutes. Pour the lime syrup over the lime and grapefruit segments. Cover and place in the fridge to chill. 8. To serve, dip the base of 1 mould in hot water for 20 seconds. Loosen the jelly with a knife, then turn onto a serving plate. Repeat with remaining moulds. Spoon the grapefruit mixture around the jelly. Serve with a scoop of sorbet.

Notes

You will need about 6 ruby red grapefruit for the sorbet. Allow 12 hours freezing and chilling time.

Frozen almond creams with peaches and cherries in dessert wine


Print recipe

Frozen almond creams with peaches and cherries in dessert wine

Print your recipe with:

Photography by Brett Stevens

Ingredients (serves 6)

150g whole blanched almonds, toasted, roughly chopped 275g (1 1/4 cups) caster sugar 7 egg whites, plus 1 extra 1/2 teaspoon vanilla extract 200ml thickened cream, whipped to soft peaks 60g (3/4 cup) flaked almonds 3 peaches, peeled, halved, stoned, each cut into 8 wedges 30g butter 18 cherries 125ml (1/2 cup) dessert wine

Method
1. Process almonds and 55g (1/4 cup) sugar in a food processor until finely ground. Using an electric mixer, whisk 7 egg whites to soft peaks, gradually add 55g (1/4 cup) sugar and vanilla, and whisk to firm peaks. Gently fold in almond mixture and whipped cream. 2. Place six 5cm-deep x 6cm diameter ring moulds on a baking paper-lined oven tray and fill with mixture, or use six 180ml (3/4-cup) capacity moulds. Freeze for at least 4 hours or overnight. 3. Preheat oven to 180C. Combine flaked almonds, 55g (1/4 cup) sugar and extra egg white in a bowl and spread onto a baking paper-lined oven tray. Bake for 20 minutes, stirring every 5 minutes, or until golden. Cool on tray, then break into small, irregular pieces. 4. Toss peaches with remaining 110g (1/2 cup) sugar in a bowl. Heat butter in a large nonstick frying pan over medium heat. Add peaches and cook for 1 minute each side or until

caramelised. Add cherries and wine, and simmer until sauce thickens. Transfer to a bowl to cool slightly. 5. To serve, rub a hot cloth around ring moulds to loosen filling, then place on plates and lift rings away. Top each almond cream with some of the fruit mixture and place a little more to the side, then scatter with almond clusters.

Notes

You can start this recipe a day ahead to the freezing stage.

Gluten-free choc-hazelnut meringue dessert slice


Print recipe

Gluten-free choc-hazelnut meringue dessert slice

Print your recipe with:

Photography by Ben Dearnley

Gluten free choc-hazelnut dessert slices that everyone will love - your challenge is not to devour them all at once!

Makes
12

Ingredients

125g butter, melted 1 cup brown sugar 1 egg, lightly beaten 2 teaspoons vanilla extract 2/3 cup gluten-free self-raising flour 3/4 cup hazelnut meal (ground hazelnuts) 2 tablespoons cocoa powder, sifted 3/4 cup Nutella 2 egg whites 1/2 cup caster sugar

Method
1. Preheat oven to 180C/160C fan-forced. Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing 3cm overhang on all sides. 2. Combine butter, sugar, egg, vanilla, flour, hazelnut meal and cocoa powder in a bowl. Spread over base of prepared pan. Bake for 25 minutes or until top is just firm to touch (base will sink slightly). Spread with Nutella. Set aside to cool. 3. Increase oven to 220C/200C fan-forced. Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until dissolved. Spoon meringue onto Nutella. Using a spatula, swirl mixture to create small peaks. Bake for 5 minutes or until golden. Cool. Cut into squares. Serve.

Cherry meringue desserts


Print recipe

Cherry meringue desserts

Print your recipe with:

Photography by Steve Brown This wonderful festive dessert has Christmas colours and tastes just like summer!

Ingredients (serves 4)

1/2 cup caster sugar 2 teaspoons vanilla extract 1 cinnamon stick 300g cherries, pitted, halved 300ml double cream 4 meringue nests, roughly crushed small fresh mint leaves, to serve

Method
1. Combine sugar and 1/2 cup warm water in a saucepan over low heat. Cook, stirring, until sugar is dissolved. Increase heat to medium. Simmer, without stirring, for 5 minutes, or until mixture thickens. Add vanilla, cinnamon and cherries. Increase heat to medium-

high. Simmer for 1 minute. Remove from heat. Discard cinnamon. Allow to cool completely. 2. Combine cream and meringue in a bowl. Spoon half the cream mixture into four glasses. Top with half the cherry mixture. Repeat with remaining cream mixture and cherry mixture. Serve.

Notes

Assemble desserts just before serving. Refrigerate cherries in syrup in an airtight container for up to 1 week.

Creamy banana sesame desserts


Print recipe

Creamy banana sesame desserts

Print your recipe with:

Photography by Chris Chen

Four simple ingredients are all that is needed to create this decadent dessert.

Preparation Time
15 minutes

Ingredients (serves 6)

4 (about 700g) ripe large bananas, peeled, chopped 4 40g pkts Sesame Snaps (Golden Days Natural Product brand), separated, roughly chopped 3 200g containers Lite French Vanilla Yoghurt (Yoplait brand) 6 fresh dates, halved, pitted, sliced

Method
1. Divide bananas among six 250ml (1 cup) serving bowls. Top with half the Sesame Snaps, then yoghurt, then remaining Sesame Snaps and dates.

Notes

This dessert can be made up to 2 hours ahead. Store, covered with plastic wrap, in the fridge.

Layered jelly & custard desserts


Print recipe

Layered jelly & custard desserts

Print your recipe with:

Photography by Luke Burgess These individual desserts are bound to bring out the kid in anyone.

Ingredients (serves 6)

85g pkt strawberry jelly crystals 425g can fruit salad, well drained 9 Unibic sponge fingers biscuits (savoiardi), chopped 600ml carton custard Strawberries, to serve

Method
1. Make up the jelly according to packet instructions. Set aside to cool slightly. Divide the fruit among 6 small glasses. Pour the jelly evenly over the fruit. Refrigerate for 3-4 hours or until set. 2. Sprinkle the biscuits evenly over the jelly. Pour over the custard. Refrigerate for 2-3 hours to allow the biscuits to soften. 3. Top with the strawberries, to serve.

Notes

Children cooking should be supervised by an adult.

Chocolate mint tart


Print recipe

Chocolate mint tart

Print your recipe with:

Photography by Chris Jones Update a chocolate tart with two layers of rich, velvety smooth ganache.

Preparation Time
50 - 80 minutes

Cooking Time
20 minutes

Ingredients (serves 8)

Melted butter, to grease 250g (12/3 cups) plain flour 125g butter, chilled, coarsely chopped 60g (1/3 cup) icing sugar mixture 2 tbs cocoa powder 1 egg yolk 1 1/2 tbs cold water Egg white, to brush Mint ganache 300g white chocolate, finely chopped 150ml cream 2 tbs creme de menthe Dark chocolate ganache 3 x 100g pkts Lindt Excellence Mint Intense Dark chocolate, finely chopped 250ml (1 cup) pouring cream

Method
1. Lightly grease a 22cm (base measurement) fluted tart tin, with removable base, with melted butter. 2. Process the flour, butter, sugar and cocoa in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough starts to come together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Cover and place in the fridge for 10 minutes to rest. Roll out the pastry between 2 sheets of baking paper to a 3mm-thick disc. Line the base and sides of the prepared tin with the pastry. Trim any excess. Place in the fridge for 20 minutes to rest. 3. Preheat oven to 180C. Place the tin on baking tray. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes or until firm. Remove the paper and pastry weights or rice. Bake for 10 minutes. Brush any cracks with egg white. Set aside to cool. 4. To make the mint ganache, place the chocolate in heatproof bowl. Place the cream in a saucepan and bring just to the boil. Pour the cream over the chocolate and set aside for 1 minute. Stir until smooth. Stir in the creme de menthe. Pour over the pastry and place in the fridge for 1 hour to set. 5. To make the dark chocolate ganache, place the chocolate in a heatproof bowl. Place the cream in a saucepan and bring just to the boil. Pour cream over chocolate. Set aside for 1 minute. Stir until smooth. Pour over mint ganache and place in the fridge for 3 hours to set.

Notes

Allow 4 hours chilling time.

Banoffee pavlovas
Print recipe

Banoffee pavlovas

Print your recipe with:

Photography by Chris Jones This decadent caramel and banana pavlova is the combination of two classic desserts.

Preparation Time
35 minutes

Cooking Time
90 minutes

Ingredients (serves 6)

3 egg whites 155g (3/4 cup, firmly packed) brown sugar 300ml ctn double cream 3 bananas, thinly sliced 2 tbs chopped roasted unsalted peanuts Icing sugar, to dust Salted caramel sauce 140g (2/3 cup) caster sugar 50g unsalted butter, chopped 185ml (3/4 cup) thickened cream 1 tsp sea salt flakes

Method
1. Preheat oven to 160C. Line 2 baking trays with non-stick baking paper. Draw six 10cm discs on paper and turn the paper ink-side down. 2. Use an electric beater to beat the egg whites in a large, clean, dry bowl until soft peaks form. Add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Divide the mixture among the discs. Use the back of a spoon to make an indent in the centre of each meringue. Bake for 1 1/4 hours or until crisp and dry. Turn off oven. Leave the meringues in oven, with the door ajar, to cool completely. 3. To make the salted caramel sauce, heat a non-stick frying pan over medium heat. Add the sugar and cook, stirring, for 3 minutes or until sugar dissolves and is dark golden. Add the butter, cream and salt. Reduce heat to low and cook, stirring occasionally, for 5-10 minutes or until smooth. Set aside to cool slightly. 4. Divide the meringues among serving plates. Top with double cream, banana and salted caramel sauce and sprinkle with the peanuts. Dust with icing sugar.

Lemon meringue pie


Print recipe

Lemon meringue pie

Print your recipe with:

Photography by William Meppem Traditional lemon meringue pie is a classic crowd pleaser.

Preparation Time
20 minutes

Cooking Time
60 minutes

Ingredients (serves 8)

225g (1 1/2 cups) plain flour 55g (1/2 cup) almond meal 60g (1/3 cup) icing sugar mixture 125g chilled butter, chopped 1 egg yolk Lemon filling 5 eggs, lightly whisked 300ml thin cream 155g (3/4 cup) caster sugar 1 tbs finely grated lemon rind 125ml (1/2 cup) fresh lemon juice Meringue

3 egg whites 100g (1/2 cup) caster sugar

Method
1. To make the lemon filling, whisk together the egg, cream, sugar, lemon rind and juice in a bowl until combined. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours. 2. Meanwhile, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough just starts to come together. 3. Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest. 4. Preheat oven to 200C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 5cm-deep, 18cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest. 5. Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for 8 minutes or until golden. Remove from oven and reduce oven temperature to 160C. 6. Strain the lemon mixture through a fine sieve into a jug. Pour into the pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside for 15 mins to cool. Place in fridge for 1 hour to chill. Increase oven temperature to 180C. 7. To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until thick and glossy. Spoon the meringue mixture over the tart and spread to the edge of the pastry. Use the back of a spoon to lightly touch the meringue to create peaks. Bake in oven for 8-10 minutes or until golden. Set aside for 15 minutes to cool. Cut into wedges to serve.

Notes

Prep: 20 mins (+ 1 hour infusing, 1 hour resting, 30 mins cooling & 1 hour chilling time)

Apple and almond galette


Print recipe

Apple and almond galette

Print your recipe with:

Photography by Mark Roper Artfully decorated with slices of apple, this French apple tart looks impressive and tastes delicious.

Preparation Time
45 - 60 minutes

Cooking Time
45 minutes

Ingredients (serves 4)

25g plain flour, plus extra for dusting 375g block frozen puff pastry, thawed 2 eggs, plus 1 extra yolk 150g unsalted butter 200g caster sugar 1 tsp vanilla extract Grated rind and juice of 1 lemon 1 1/2 tbs plain flour 125g almond meal 4 golden delicious apples, peeled 1 tsp ground cinnamon 2 tbs flaked almonds Icing sugar, to dust

Method
1. Lightly dust a workbench with flour and roll pastry out to a 25cm x 30cm rectangle. Place on a baking sheet lined with baking paper and prick the centre of the base with a fork. Refrigerate for 30 minutes. 2. Preheat oven to 190C. Bake pastry for 15 minutes until golden. Remove from oven and press down gently on the pastry to expel any air. Lightly beat the extra egg yolk and brush over top. 3. Place 125g of the butter and 125g of the caster sugar in a food processor with the vanilla and lemon rind. Process to combine, then add the eggs one at a time, followed by the flour and almond meal, then process until smooth. 4. Spread the mixture over the pastry base, leaving a 1cm border. 5. Thinly slice apples and toss in lemon juice. Place apple slices, overlapping, on top of almond mixture, then chop remaining butter and dot over apple. 6. In a small bowl, mix together remaining sugar and the cinnamon, then sprinkle over the apples. Return to the oven for 15 minutes, remove and sprinkle with almonds, then return to the oven for a further 15 minutes. 7. Allow to cool slightly. Dust with icing sugar before serving.

Banoffee pies
Print recipe

Banoffee pies

Print your recipe with:

Photography by William Meppem Banana and toffee are a heavenly combination in this traditional sweet pie.

Preparation Time
30 minutes

Cooking Time
15 minutes

Ingredients (serves 6)

1 x 250g pkt granita biscuits (Arnott's brand) 125g butter, melted 2 bananas 1 x 300ml ctn double cream Caramel filling 1 x 395g can sweetened condensed milk 70g (1/3 cup, firmly packed) brown sugar 50g butter

Method
1. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among six round 8cm (base measurement) fluted tart tins with removable bases. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. Place in the fridge until required. 2. To make caramel filling, place condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil). 3. Pour the hot caramel evenly among biscuit bases. Cover with plastic wrap and place in the fridge for 1 hour to chill. 4. Peel and thinly slice bananas, and arrange over the caramel filling. Top pies with a dollop of cream and serve immediately.

Bourbon chocolate cake


Print recipe

Bourbon chocolate cake

Print your recipe with:

Photography by Rob Palmer A drop of your favourite tipple can be comforting on a winter night, but for an even better treat try this decadent, laced with bourbon.

Preparation Time
30 minutes

Cooking Time
65 minutes

Ingredients (serves 8)

Melted butter, to grease 200g pkt dark cooking chocolate, coarsely chopped 125g unsalted butter 5 eggs, separated 120g (2/3 cup, lightly packed) brown sugar 2 tsp vanilla essence 125g almond meal 180ml (2/3 cup) bourbon whiskey 100g (1/2 cup) caster sugar 45g butter 185ml (3/4 cup) thickened cream 100g dark cooking chocolate, extra, coarsely chopped

Method
1. Preheat oven to 180C. Brush a 23cm (base measurement) springform pan with melted butter. Line the base with non-stick baking paper. 2. Stir the chocolate and unsalted butter in a heatproof bowl over a saucepan half-filled with simmering water until the chocolate melts and the mixture is smooth. Set aside to cool. 3. Use an electric beater to beat egg yolks and brown sugar in a large bowl for 3 minutes or until thick and creamy. Beat in the vanilla. Fold in the chocolate mixture, almond meal and 1 tablespoon of bourbon. Beat the egg whites in a clean, dry bowl until soft peaks form. Fold one-third of the egg white into chocolate mixture. Fold in the remaining egg white. 4. Spread over the base of the prepared pan. Bake for 45-55 minutes or until a skewer inserted into the centre comes out almost clean. Set aside in the pan to cool. 5. Meanwhile, place the caster sugar in a saucepan over medium heat, swirling the pan, for 5-10 minutes or until golden and the sugar dissolves. Set aside to cool slightly. 6. Add the butter, cream and remaining bourbon to the saucepan. Cook over low heat for 510 minutes or until the mixture is smooth. Remove from heat. Add the extra chocolate. Place the mixture over low heat and whisk until smooth. Set aside to cool slightly. 7. Cut the cake into wedges and serve with the sauce.

Brownie caramel cheesecake


Print recipe

Brownie caramel cheesecake

Print your recipe with:

Photography by Brett Stevens A truly decadent, rich cheesecake to satisfy the sweet tooth of any guest. You'll need a 20cm x 28cm tart pan with removable base. Alternatively, use a slice pan. Allow an extra 3 hours to chill the cheesecake.

Preparation Time
45 minutes

Cooking Time
60 minutes

Ingredients (serves 8)

150g unsalted butter, chopped 150g dark chocolate (70% cocoa solids), chopped 1 tsp vanilla extract 220g (1 cup) caster sugar 2 eggs 75g (1/2 cup) plain flour 120g (3/4 cup) Brazil nuts, roasted, roughly chopped Chocolate pearls, to serve (optional : see Notes) Chocolate cheesecake filling 200g Green & Blacks Maya Gold Dark Chocolate, chopped (see Notes) 250g full-fat cream cheese, softened 110g (1/2 cup) caster sugar 1 tsp vanilla extract 2 eggs 250g mascarpone

Caramel 75g unsalted butter, chopped 165g (3/4 cup) caster sugar 100ml thickened cream

Method
1. Preheat oven to 160C. Grease tart pan and line base with baking paper. For slice pan, line the base and short sides with a doubled sheet of baking paper, extending 4cm beyond rim. 2. To make brownie base, place butter and chocolate in a bowl over a saucepan of gently simmering water and stir until melted and combined. Stir in vanilla and a pinch of salt, then remove from heat. Whisk in sugar until combined, then add eggs, one at a time, whisking after each addition until just combined. Whisk in flour until just combined. Spoon into pan, level and bake for 20 minutes or until a skewer inserted into the centre comes out with a few moist crumbs attached. Cool brownie in the pan on a wire rack. 3. Increase oven to 180C. Meanwhile, to make filling, place chocolate in a bowl over a saucepan of gently simmering water (make sure bowl doesnt touch the water) and stir until melted. Cool slightly. Using an electric mixer, beat cream cheese on low speed for 2 minutes or until smooth. Add sugar and vanilla, and beat until combined. Add eggs, one at a time, beating after each addition until combined. Beat in chocolate until combined, then mascarpone. Spoon filling over brownie layer. Tap pan gently on a work surface, then level; it will reach flush with the top of the pan. Bake for 10 minutes, then reduce oven to 150C and bake for a further 10 minutes or until edges are set and centre moves only slightly when pan is shaken. Cool on a wire rack, then refrigerate for 3 hours or until chilled. 4. To make caramel, place butter and sugar in a heavy-based pan and stir continuously over medium heat for 8 minutes or until a dark caramel (it will look oily, but it will come together once you add cream). Stirring continuously, add cream (be careful as it will spit), then remove from the heat and cool. 5. Transfer cake to a platter. Spoon over caramel, then scatter with Brazil nuts and chocolate pearls, if using.

Notes

* Valrhona chocolate pearls are tiny biscuit balls coated in dark chocolate. From selected delis. Substitute grated dark chocolate.

* Green and Black's Maya Gold dark chocolate, from selected supermarkets, is infused with orange and spices. Substitute dark chocolate (50% cocoa solids) with 1 tsp mandarin zest and 1/2 tsp ground cinnamon.

Pear tarte tatin with brown sugar mascarpone


Print recipe

Pear tarte tatin with brown sugar mascarpone

Print your recipe with:

Photography by Brett Stevens With a buttery base, rcih fillings, caramelised fruits and lashings of syrup, this sweet tart is in a class of its own.

Preparation Time
10 minutes

Cooking Time
50 minutes

Ingredients (serves 6)

2 tbs water 155g (3/4 cup) caster sugar 4 large pears, peeled, cored, quartered 1 tbs fresh lemon juice 1 tbs melted butter 1 tsp vanilla essence 1 sheet (25 x 25cm) frozen butter puff pastry, just thawed Brown sugar mascarpone 250g mascarpone 2 tbs brown sugar

Method
1. Place the water and 100g (1/2 cup) of sugar in a 20cm (base measurement) ovenproof non-stick frying pan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Simmer, without stirring, for 6-7 minutes or until the syrup is light golden. Remove from heat. 2. Combine the pear, lemon juice, butter, vanilla and remaining sugar in a bowl. Arrange the pear, cut side up and slightly overlapping, in the frying pan. Cook over medium-low heat for 6-7 minutes or until the pear starts to soften. Set aside to cool completely. 3. Preheat oven to 200C. Cut a disc from the pastry, slightly larger than the top of the pan. Place over the pear. Tuck in the edges. Bake for 30 minutes or until the pastry is crisp and golden. Set aside for 10 minutes to cool. 4. Meanwhile, to make the brown sugar mascarpone, place the mascarpone in a bowl. Add the sugar and stir to create a swirled effect. 5. Turn the tart onto a serving plate. Serve with brown sugar mascarpone.

Chocolate and peanut caramel tart


Print recipe

Chocolate and peanut caramel tart

Print your recipe with:

Photography by Cath Muscat Perfect for outdoor entertaining and a great way to finish any alfresco feast. Wow your guests with this dessert which is surprisingly easy to master.

Preparation Time
10 - 100 minutes

Cooking Time
5 minutes

Ingredients (serves 12)


250g Arnotts Choc Ripple biscuits 125g butter, melted 380g Nestle Caramel Top n Fill 1/2 cup unsalted roasted peanuts, coarsely chopped 360g dark chocolate, finely chopped 2/3 cup thickened cream

Method

1. Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. 2. Use the back of a metal spoon to spread and press the biscuit mixture evenly over the base of a 28cm (base measurement) fluted tart tin with removable base. Cover with plastic wrap and chill in the fridge for 30 minutes. 3. Combine the caramel and peanuts in a small bowl. Spread over the biscuit base. 4. Place the chocolate in a heatproof bowl. Bring the cream just to a simmer in a saucepan over medium heat. Pour the cream over the chocolate and stir until the chocolate melts and the mixture is smooth. 5. Spread the chocolate mixture over the top of the caramel. Place the tart on a baking tray and place in the fridge for 1 hour or until set.

Notes

To easily remove the finished tart from the tin, ensure the base is well chilled before adding the filling. This helps stop the base from crumbling.

White chocolate 'berrymisu'


Print recipe

White chocolate 'berrymisu'

Print your recipe with:

Photography by Ben Dearnley From its soft, flavour-soaked biscuit base layered with chocolate and cream through to its delectable berry topping, this dessert is an absolute knockout!

Ingredients (serves 8)

500g packet frozen raspberries 180g white chocolate, chopped 1/4 cup cocoa powder, sifted 2 cups boiling water 250g cream cheese, softened 300ml thickened cream 3 eggs 2/3 cup icing sugar mixture 1 1/2 x 250g packets sponge finger biscuits 1 cup raspberry jam

Method
1. Place 2 cups raspberries on a plate lined with paper towel. Set aside until thawed. Place chocolate in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until smooth. Set aside to cool. Place cocoa powder in a shallow, heatproof bowl. Gradually whisk in boiling water to combine. Set aside to cool for 10 minutes. 2. Using an electric mixer, beat cream cheese in a bowl until smooth. Add cream. Beat for 2 minutes or until thickened and combined. Gradually beat in chocolate. 3. Wash and dry beaters. Beat eggs and icing sugar in a large bowl for 8 minutes or until mixture is thick and creamy. Fold egg mixture, in 2 batches, into cream mixture.

4. Dip half the biscuits, 1 at a time, into cocoa mixture to coat. Arrange over base of a 7cmdeep, 21.5cm x 29cm (base) dish. Spoon half the cream mixture over biscuits. Top with thawed raspberries. Dip remaining biscuits in cocoa mixture. Arrange over raspberries, pushing slightly into mixture. Spoon over remaining cream mixture. Cover. Refrigerate overnight. 5. Place jam in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until melted, stirring after 30 seconds. Strain through a fine sieve. Arrange remaining raspberries over tiramisu. Drizzle with jam. Serve.

Cannoli creams
Print recipe

Cannoli creams

Print your recipe with:

Photography by Brett Stevens

Give your guests an operatic finale with colourful cannoli creams.

Ingredients (serves 6)

2 x 250g punnets strawberries, sliced 1/4 cup (60ml) amaretto liqueur 1 cup (250ml) thickened cream 1/3 cup (50g) icing sugar, sifted 1 cup (240g) fresh ricotta 1 tsp ground cinnamon 1/4 cup (35g) chopped pistachios 50g glace orange, chopped 12 (about 120g) amaretti biscuits (see note), crushed 2 tbs grated dark chocolate, to serve

Method
1. Place the strawberries in a bowl with the amaretto and allow to macerate for 10 minutes. 2. Whisk the cream and icing sugar in a bowl until soft peaks form. Fold in the ricotta, then fold in the cinnamon, pistachios and glac orange. 3. Spoon a layer of crushed biscuits into each of 6 serving glasses. Top with the berries and ricotta cream. Repeat, then sprinkle with chocolate to serve.

Notes

Italian almond biscuits from delis.

Chocolate pots with salted caramel toffee


Print recipe

Chocolate pots with salted caramel toffee

Print your recipe with:

Photography by Brett Stevens End your dinner party on a high note with elegant chocolate pots topped with salted caramel toffee.

Makes
4

Ingredients

250g good-quality dark chocolate, chopped 200ml thickened cream, plus extra whipped cream to serve 2 tbs caster sugar 2 egg yolks, lightly beaten 1 tbs brandy 20g salted butter Salted caramel toffee 1 cup (220g) caster sugar 1 tbs sea salt flakes

Method
1. Place the chocolate in a heatproof bowl and set aside. 2. Heat cream and sugar in a pan over low heat, stirring to dissolve the sugar.

3. Bring to just below boiling point, then remove from heat and pour over the chocolate, stirring until completely melted and smooth. 4. Gently stir in the egg yolks and brandy, then add butter and stir to combine. 5. Divide among four 200ml dessert moulds or pots, then chill for at least 2 hours or overnight until just set. 6. Meanwhile, for salted caramel toffee, line a baking tray with a sheet of foil. Place sugar and 1/4 cup (60ml) water in a pan over low heat, stirring to dissolve the sugar. Increase the heat to high and cook, swirling pan occasionally and brushing down sides with a damp pastry brush, for 4-5 minutes or until a light golden caramel. Quickly but carefully pour onto tray, swirling to spread the caramel. Sprinkle over salt. Cool, then break into shards. (Toffee can be prepared up to a day ahead and kept in an airtight container.) 7. To serve, top chocolate pots with whipped cream and sprinkle over shards of salted caramel toffee.

Ginger creme brulee


Print recipe

Ginger creme brulee

Print your recipe with:

Photography by Rob Palmer Fresh ginger and vanilla infuse these creme brulee custards with a sweet and spicy flavour.

Preparation Time
10 minutes

Cooking Time
40 minutes

Ingredients (serves 8)

330ml (1 1/3 cups) thickened cream 2 tbs finely chopped fresh ginger 1/2 vanilla bean, split, seeds separated 3 egg yolks 70g (1/3 cup) caster sugar

Method
1. Preheat oven to 140C. Place the cream, ginger, and vanilla bean and seeds in a saucepan over medium heat. Cook, stirring, for 3 minutes or until the mixture comes to a simmer (do not boil). Set aside for 5 minutes to infuse. 2. Whisk the egg yolks and 1/4 cup of sugar in a large bowl until pale and well combined. Remove vanilla bean from the cream mixture and discard. Whisk cream mixture into egg mixture until combined. Strain through a sieve into a heatproof jug. Discard ginger. 3. Line the base of a roasting pan with a tea towel, folded to fit. Place eight 60ml (1/4-cup) capacity ovenproof ramekins in pan. Divide cream mixture among ramekins. Pour enough boiling water into the roasting pan to reach halfway up the sides of ramekins. Bake for 30-35 minutes or until almost set. Remove ramekins from pan. Set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge overnight to chill. 4. Preheat grill on high. Sprinkle the remaining sugar over the tops of the custards. Place the ramekins in a heatproof dish and surround with ice cubes. Cook under grill for 2 minutes or until the sugar melts and caramelises.

Notes

Allow 2 hours cooling and overnight chilling time.

Warm sticky pear cake


Print recipe

Warm sticky pear cake

Print your recipe with:

Photography by Ben Dearnley Warm and sticky, this delicious pear cake is sure to please!

Preparation Time
30 minutes

Cooking Time
85 minutes

Ingredients (serves 12)

150g (1 cup) dried pitted dates 250ml (1 cup) boiling water 1 tsp bicarbonate of soda 215g (1 cup) caster sugar 180g butter, at room temperature 1 egg 225g (1 1/2 cups) self-raising flour 1 tsp ground cinnamon 3 Packham pears, peeled, cored, cut into 2cm pieces 185ml (3/4 cup) pouring cream 200g (1 cup, firmly packed) brown sugar

Method
1. Preheat oven to 180C. Line a round 22cm (base measurement) cake pan with non-stick baking paper. Coarsely chop the dates and place in a heatproof bowl. Add the water and bicarbonate of soda. Set aside to cool. Use a fork to coarsely mash. 2. Use an electric beater to beat the caster sugar and 125g of the butter in a bowl until pale and creamy. Beat in the egg. Sift the flour and cinnamon over the egg mixture. Add the date mixture and pear. Use a large metal spoon to fold until well combined. Pour into the lined pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. 3. Place the cream, brown sugar and remaining butter in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until well combined. 4. Slice the cake and drizzle over the warm toffee sauce to serve.

Notes

Cook's tip: Check the cake after 50 minutes - if it's too brown, cover with foil. Serving tip: Serve with double cream, vanilla ice-cream or custard. Packham pear know-how:
o o

Pears have been grown in Australia since the First Fleet arrived, and Charles Packham came up with this hardy variety in 1896. Crisp Packham pears become buttery and soft when poached or baked. Try them with ginger, cream, butter, honey, pastry, vanilla, walnuts, chocolate, red wine and goats cheese. Packham pears are a good source of dietary fibre.

 

Packham pears tip: Packham pears develop their best flavour once picked. Ripen in the fruit bowl for 3-8 days or until slightly soft when pressed at the stem end.

Apple and rhubarb crumble tarts


Print recipe

Apple and rhubarb crumble tarts

Print your recipe with:

Photography by Ian Wallace Served with rich cream or on their own, these warm apple and rhubarb tarts are perfect winter fare.

Preparation Time
20 minutes

Cooking Time
35 minutes

Ingredients (serves 4)

1 sheet (25cm) ready-rolled shortcrust pastry 2 granny smith apples, peeled, cored, coarsely chopped 1/2 bunch rhubarb, trimmed, coarsely chopped 1/3 cup (70g) caster sugar Double cream, to serve Oaty crumble 50g butter, softened 1/4 cup (55g) brown sugar 1/2 cup (75g) plain flour 1/2 cup (50g) rolled oats 1 tsp ground cinnamon

Method
1. Preheat oven to 200C. Line four 10cm (base measurement) fluted tart tins with removable bases with the pastry. Trim the edges. Place in the fridge for 15 minutes to rest. 2. Meanwhile, place the apple, rhubarb and sugar in a large saucepan over medium-low heat. Cook, gently stirring occasionally, for 10 minutes or until apple and rhubarb have released their juices and are just tender. Remove from heat. Taste and add more sugar if required. 3. To make the oaty crumble, place the butter, sugar, flour, oats and cinnamon in a medium bowl. Use your fingertips to rub the butter into the mixture until just combined. 4. Place the pastry cases on an oven tray. Line the pastry bases with baking paper and fill with rice or dried beans. Bake in preheated oven for 8 minutes. Remove the paper, rice or beans and bake for a further 5-7 minutes or until golden and crisp. Remove from oven. Spoon the rhubarb mixture evenly among pastry cases. Sprinkle with the crumble mixture. Return to the oven and bake for 10 minutes or until the crumble mixture is golden brown and crisp. Serve warm or at room temperature, topped with a dollop of double cream, if desired.

"Impossible" coconut pie


Print recipe

"Impossible" coconut pie

Print your recipe with:

Photography by Georgie Cole Delicious and yet so easy, it's impossible to go wrong with this tropical sweet pie dessert.

Ingredients (serves 4)

4 eggs 225g (1 cup) caster sugar 100g unsalted butter, softened 100g slivered almonds 1 cup desiccated coconut 2 tbs grated lemon rind 2 tbs grated orange rind 125ml (1/2 cup) lemon juice 125ml (1/2 cup) orange juice

250ml (1 cup) coconut milk 1/2 cup plain flour, sifted Lightly whipped cream and fresh passionfruit pulp, to serve

Method
1. Preheat oven to 180C. 2. Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined. Pour into a buttered 28cm pie plate. Bake for 1 hour until lightly browned. Set aside to cool, then refrigerate for 1 hour to chill. 3. Slice and serve with a little whipped cream and passionfruit

"Hot chocolate" mousse


Print recipe

"Hot chocolate" mousse

Print your recipe with:

Photography by Mark O'Meara End your meal on Christmas eve with these festive cups of chocolate comfort.

Preparation Time
15 - 375 minutes

Cooking Time
5 minutes

Ingredients (serves 4)

1 x 200g pkt milk chocolate with hazelnuts, coarsely chopped 3 eggs, at room temperature, separated 125ml (1/2 cup) thickened cream 55g (1/4 cup) caster sugar Icing sugar, to dust Candy canes, to serve

Method
1. Place chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until smooth. Set aside to cool slightly. Stir in the egg yolks. 2. Use an electric beater to beat the cream in a bowl until firm peaks form. Use a metal spoon to fold half the cream into the chocolate mixture. Repeat with remaining cream.

3. Use a clean electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, beating until the mixture is thick and glossy. 4. Fold the egg white mixture into the chocolate mixture. Spoon into four 250ml (1-cup) capacity serving cups. Cover and place in the fridge for 6 hours or until set. 5. Dust with icing sugar and serve with candy canes.

'Bubble wrap' mousse


Print recipe

'Bubble wrap' mousse

Print your recipe with:

Photography by Ben Dearnley For the ultimate in white chocolate decadence, this dessert hits the spot.

Ingredients (serves 8)

250g white chocolate, broken into pieces

3 eggs 1 tsp vanilla extract 1/4 cup (55g) caster sugar 300ml thickened cream 2 x 150g boxes Lindt Lindor White chocolate balls

Method
1. Melt chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Remove from the heat, then stir until smooth. Set aside to cool. 2. Meanwhile, separate 2 eggs and set the eggwhites aside. Place the 2 egg yolks, remaining whole egg, vanilla extract and 2 tablespoons sugar in the bowl of an electric mixer and beat until thick and pale. 3. Lightly whip the thickened cream to soft peaks. Fold melted chocolate and cream into egg mixture until combined. 4. In a separate bowl with clean beaters, beat eggwhites with remaining 1 tbs caster sugar until soft peaks form. Fold into egg mixture to just combine, keeping as much air in the mixture as possible. Place mousse in a glass serving dish and cover with a layer of Lindor balls. Chill for 4-6 hours until mousse is set, then serve.

'Mangomisu'
Print recipe

'Mangomisu'

Print your recipe with:

Photography by Mark Roper Bring in the favour of summer with this relaxed mango dessert that will delight your tastebuds.

Ingredients (serves 6)

500g mascarpone cheese 600ml thickened cream 1/3 cup (50g) icing sugar 2 egg yolks 1 vanilla bean, split, seeds scraped 1/2 cup (125ml) Grand Marnier Juice of 2 oranges 300g savoiardi (see note) (sponge finger biscuits) 3 mangoes, flesh sliced 1cm thick Raspberry sauce 1/4 cup (55g) caster sugar 250g fresh or frozen raspberries Juice of 1 lemon

Method
1. Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined. 2. Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the

process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm. 3. Meanwhile for the raspberry sauce, place the sugar and 2 tbs water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days). 4. To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.

Notes

Savoiardi (sponge finger biscuits) are available from delis and supermarkets.

A really good chocolate cake


Print recipe

A really good chocolate cake

Print your recipe with:

Photography by Petrina Tinslay What more would you want from a dessert cake that is rich, moist and turbo-charged with chocolate?

Ingredients (serves 6)

3 oranges, rind thinly peeled into wide strips 260g caster sugar, plus extra, to coat 300g dark chocolate (70% cocoa solids), chopped 50g flaked almonds, toasted 190g unsalted butter, softened 4 eggs 225g ground almonds 2 teaspoons baking powder 2 x 100g bars Lindt Excellence Orange Intense 60ml (1/4 cup) thick cream, plus extra, to serve 2 tablespoons lemon juice

Method
1. Place rind in a saucepan, cover with water and bring to the boil. Drain, then repeat process twice. Return rind to pan, add 110g (1/2 cup) sugar and 125ml (1/2 cup) water. Bring to the boil over medium heat, then simmer for 15 minutes or until syrup is thick and rind translucent. Drain and reserve syrup. Cool rind, then toss in extra sugar and chop coarsely. 2. Place dark chocolate in a heatproof bowl. Pour 150ml boiling water over and whisk until well combined. 3. Preheat oven to 180C. Crush flaked almonds. Using an electric mixer, beat 150g butter, remaining 150g sugar and 1/2 teaspoon salt until pale and fluffy. Add eggs one at a time, beating after each, then beat in chocolate mixture. Sift over ground almonds and baking powder, add flaked almonds and orange rind, and stir to combine. Spoon into a 20cm greased and baking paper-baselined cake tin. Bake on bottom shelf of oven for 50-55 minutes or until a cake tester comes out clean. Stand cake in tin for 10 minutes, then turn out onto a wire rack to cool completely. 4. Stir orange chocolate, remaining butter and cream over a pan of simmering water until melted. Cool to the consistency of thick cream, then spread over cake. Leave to set.

Notes

Make cake up to 3 days ahead.

Serving suggestion: Stir lemon juice into reserved syrup and serve with cake and extra cream.

After-dinner choc-ices
Print recipe

After-dinner choc-ices

Print your recipe with:

Photography by Geoff Lung When sweet cravings come knocking, create these ice-cream treats that really satisfy!

Ingredients (serves 8)

700ml vanilla ice-cream 200g good-quality dark chocolate 25g milk chocolate

Method
1. Cover a large, flat baking tray with foil. Place small scoops of vanilla ice-cream on the tray and freeze until hard. 2. Melt chocolates in separate bowls over pans of simmering water. Once melted, set aside to cool. 3. Transfer ice-cream scoops to a wire rack over a baking tray and spoon the dark chocolate over each scoop; it should harden immediately. 4. Garnish each with a little of the milk chocolate. Freeze until firm before serving.

Almond & raspberry flourless chocolate cakes


Print recipe

Almond & raspberry flourless chocolate cakes

Print your recipe with:

Photography by Rob Palmer Bake straight from the heart to create these cute cakes that are deliciously rich and gluten free!

Preparation Time
15 minutes

Cooking Time
25 minutes

Ingredients (serves 2)

Light olive oil spray, to grease 60g butter 55g (1/4 cup) caster sugar 1 1/2 tbs cocoa powder 30g (1/4 cup) almond meal 1 egg, lightly whisked 1 tbs milk Fresh raspberries, to serve Chocolate ganache 150g dark chocolate, coarsely chopped 2 tbs pouring cream

Method

1. Preheat oven to 180C. Spray two 9cm (base measurement across the widest part) heartshaped cake pans with oil. 2. Combine the butter, sugar and cocoa powder in a small saucepan. Cook, stirring, over medium-low heat for 5 minutes or until smooth. Set aside to cool slightly. 3. Beat the almond meal, egg and milk into the cocoa mixture. Divide the mixture evenly between the prepared pans. Bake for 10-12 minutes or until firm to the touch. Set aside to cool slightly before turning out onto a wire rack to cool completely. 4. To make the chocolate ganache, combine the chocolate and cream in a small saucepan over medium-low heat. Cook, stirring occasionally, for 5 minutes or until mixture is smooth. Set aside, stirring occasionally, until the mixture cools and thickens. 5. Spread the chocolate ganache over the cakes. Top with raspberries.

Almond & semolina filo pie with butterscotch schnapps


Print recipe

Almond & semolina filo pie with butterscotch schnapps

Print your recipe with:

Photography by Rob Palmer Laced with butterscotch schnapps, this decadent sweet pie makes a comforting treat on a cold winter's night.

Preparation Time
40 minutes

Cooking Time
60 minutes

Ingredients (serves 8)

500ml (2 cups) milk 70g (1/3 cup) caster sugar 4 large strips orange rind 65g (1/3 cup) semolina 40g butter 2 eggs, lightly whisked Melted butter, to grease 230g blanched almonds, toasted 55g (1/4 cup) caster sugar, extra 1 tsp ground cinnamon 12 sheets filo pastry 125g butter, melted Butterscotch syrup 185ml (3/4 cup) butterscotch schnapps 160ml (2/3 cup) water 215g (1 cup) caster sugar

Method
1. Stir the milk, sugar and orange rind in a saucepan over medium heat until sugar dissolves. Add semolina in a thin, steady stream and cook, stirring, for 5 minutes or until the mixture boils and thickens. Stir in butter. Transfer to a bowl. Discard orange rind. Set aside to cool slightly. Whisk in egg. Cover surface of custard with plastic wrap. 2. Preheat oven to 180C. Brush the base and side of a 23cm (base measurement) springform pan with melted butter. Process the almonds, extra sugar and cinnamon in a food processor until finely chopped.

3. Place filo on a clean work surface. Cover with a dry tea towel then a damp tea towel. Brush 1 filo sheet with some melted butter. Top with another filo sheet. Place over base and side of pan, allowing the sides to overhang. Repeat with 2 more filo sheets, overlapping to cover the side completely. Top with half the almond mixture. 4. Brush 1 filo sheet with melted butter. Top with another filo sheet. Place over almond mixture and up the side of the pan. Repeat with 2 more filo sheets, overlapping to cover the side. Top with semolina mixture. Brush 1 filo sheet with melted butter. Top with another filo sheet and place over the semolina and up the side of pan. Repeat with 2 more filo sheets, overlapping to cover the side. Top with remaining almond mixture. Fold over the overhanging filo, pressing gently. Brush with remaining butter. Place pan on a baking tray and bake for 50-55 minutes or until golden. 5. Meanwhile, to make the butterscotch syrup, stir schnapps, water and sugar in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until syrup thickens slightly. Set aside to cool slightly. 6. Pour the syrup over the pie in the pan and set aside to cool completely. Cut the pie into wedges to serve.

Almond and brandy cake with poached peaches


Print recipe

Almond and brandy cake with poached peaches

Print your recipe with:

Photography by Alan Benson This moist almond cake is so simple to make and is pure indulgence when partnered with wine soaked peaches.

Preparation Time
15 minutes

Cooking Time
40 minutes

Ingredients (serves 8)

Melted butter, to grease 300g (3 cups) almond meal 315g (1 1/2 cups) caster sugar 5 eggs 2 tbs brandy 250g unsalted butter, melted 2 tbs slivered almonds 215g (1 cup) caster sugar, extra 375ml (1 1/2 cups) water 8 green cardamom pods, bruised 375ml (1 1/2 cups) dessert wine 6 small peaches Pure icing sugar, to dust Double cream, to serve

Method
1. Preheat oven to 180C. Brush a square 20cm (base measurement) cake pan with melted butter to grease. Line the base and sides with non-stick baking paper. 2. Combine the almond meal and sugar in a medium bowl. 3. Whisk together the eggs and brandy in a separate bowl. Add the butter and whisk until just combined. Add to the sugar mixture and stir until well combined. Pour into the prepared pan. Sprinkle with slivered almonds. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. 4. Meanwhile, combine the extra sugar, water and cardamom pods in a saucepan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to a simmer. Cook, without stirring, for 2 minutes. Add the wine and simmer for 2 minutes or until the mixture thickens slightly. Add the peaches and simmer for 5 minutes or until just tender. Set aside to cool. 5. Peel the peaches and discard the skin. Halve. Remove and discard the stones. Return the peaches to the syrup. 6. Place cake on a serving platter. Dust with icing sugar. Serve warm or at room temperature with cream and poached peaches.

Notes

Time plan tip: Prepare to the end of step 5 up to 2 days ahead. Store cake in an airtight container at room temperature and the peaches in an airtight container in the fridge. To reheat cake before serving, if desired, place on a microwave-safe plate. Microwave on medium/500watts/50% for 1-2 minutes or until warmed through. Continue from step 6 just before serving. Transport tip: Transport cake and peaches in separate airtight containers.

Almond and pear tartlets with honeycomb ice-cream


Print recipe

Almond and pear tartlets with honeycomb ice-cream

Print your recipe with:

Photography by Sue Ferris Turn your dessert into a double treat with almond pear tart and chunky honeycomb ice-cream.

Preparation Time
20 - 140 minutes

Cooking Time
15 minutes

Ingredients (serves 4)

1L vanilla ice-cream, softened 1 x 50g bar Nestle Violet Crumble, coarsely chopped 1 1/2 tbs honey 1 sheet (25 x 25cm) frozen ready-rolled puff pastry, just thawed (see tip) 1 egg, lightly whisked 1 x 410g can pear halves in natural juice, drained 35g (1/3 cup) flaked almonds 1 tbs caster sugar

Method
1. Combine the ice-cream, Violet Crumble and honey in a large bowl. Return the mixture to the ice-cream container. Place in the freezer for 2 hours or until firm. 2. Preheat oven to 200C. Line a baking tray with non-stick baking paper. Use a 10.5cmdiameter fluted round pastry cutter to cut 4 discs from the pastry. Place the pastry discs on the lined tray. 3. Brush the discs with the egg. Place 1 pear half in the centre of each disc. 4. Combine the almonds and sugar in a bowl. Sprinkle evenly over the pastries. Bake in oven for 15 minutes or until the pastry is puffed and golden. Serve warm with a scoop of the honeycomb ice-cream.

Notes

Don't thaw the pastry completely or it will be too soft and difficult to work with. As a healthier alternative to the honeycomb ice-cream, try serving these tartlets with reduced-fat vanilla yoghurt.

Almond bananas
Print recipe

Almond bananas

Print your recipe with:

Photography by Amanda McLauchlan Keep the kids entertained - invite them into the kitchen to help make these low-fat banana treats.

Cooking Time
15 minutes

Ingredients (serves 4)

40g (1/3 cup) almond meal 60ml (1/4 cup) cold water 4 large (about 180g each) ripe bananas, peeled, cut crossways into thirds 1 tbs vegetable oil 250ml (1 cup) 99 per cent fat-free custard, to serve

Method
1. Kids' task: Spread the almond meal over a large plate. Use a pastry brush to brush bananas evenly with water. Roll the bananas in the almond meal to evenly coat. 2. Heat the oil in a large non-stick frying pan over medium-high heat. Add the bananas and cook for 3-4 minutes each side or until golden brown. Drain on paper towel. 3. Place bananas in serving bowls and serve with custard.

Notes

Leftovers: Use the almond meal in muffins and cakes. Use the custard as an accompaniment to fresh fruit.

Almond croissant pudding with creme anglaise


Print recipe

Almond croissant pudding with creme anglaise

Print your recipe with:

Photography by Brett Stevens With light layers of buttery pastry drizzled in rich custard sauce, you'll easily fall in love with this French-inspired pudding.

Ingredients (serves 6)

4 almond croissants (preferably day-old), torn into large chunks 4 eggs 1/2 cup (110g) caster sugar 300ml milk

300ml pure (thin) cream 1 vanilla bean, split, seeds scraped Finely grated zest of 1/2 orange 2 tbs brandy Chocolate sauce (see below), to serve Toasted flaked almonds and raspberries or seasonal fruit, to decorate Icing sugar, to dust Creme anglaise 4 egg yolks 1 cup (250ml) milk 1 cup (250ml) pure (thin) cream 1/4 cup (55g) caster sugar 1 tsp vanilla extract Chocolate sauce (makes about 2 cups) 200ml pure (thin) cream 50ml milk 200g good-quality dark chocolate, chopped 1/4 cup (25g) good-quality cocoa powder

Method
1. Grease the base and sides of a 1-litre terrine or loaf pan and line with baking paper. Pack the croissants into the terrine or pan, then set aside. 2. Whisk the eggs and sugar together in a large bowl until just combined. Place the milk, cream and vanilla pod and seeds in a saucepan over low heat and bring to just below boiling point, then gradually pour the warm milk mixture into the egg mixture, whisking constantly. Add the orange zest and brandy and whisk well to combine, then pour the mixture over the croissants in the pan and stand at room temperature for 1 hour to allow the custard to soak in - this will make for a lighter pudding. 3. Meanwhile, for the anglaise, lightly beat yolks in a bowl. Place milk, cream, sugar and vanilla in a saucepan over medium heat and bring to just below boiling point. Pour hot milk mixture over egg, whisking constantly, then return to the pan over very low heat. Stir constantly with a wooden spoon for 5-6 minutes until thick enough to coat the back of the spoon. Pour into a jug, cover surface closely with plastic wrap to prevent a skin forming, then chill until needed. 4. Preheat the oven to 180C. 5. Bake the pudding for 45 minutes until just set and golden on top (cover with foil if it's browning too quickly). Remove the pudding from the oven, allow to cool slightly, then turn out and slice. Place on a serving platter and drizzle with chocolate sauce and creme anglaise, then scatter with almonds and raspberries and serve dusted with icing sugar. 6. To make chocolate sauce: Place the cream and milk in a pan over medium heat. Bring to just below boiling point, then remove from the heat. Add the chocolate and stir until smooth. Whisk the in cocoa, then strain into a jug and set aside to cool.

Notes

This pudding is great served warm for dessert, and is equally good the next day for breakfast. You can make the creme anglaise, or alternatively pick some up from your local gourmet food shop. And for a really indulgent treat, add chocolate sauce. Any leftover chocolate sauce will keep in the fridge, covered, for up to 5 days.

Almond strawberry roulade


Print recipe

Almond strawberry roulade

Print your recipe with:

Photography by Mark O'Meara Delicate sponge layered with cream and strawberries makes this pretty roulade a luxurious dessert!

Ingredients (serves 8)

3 eggs 1/4 cup caster sugar 2 1/2 tablespoons plain flour, sifted 250g strawberries, hulled, chopped 1/4 cup pure icing sugar, sifted 250g mascarpone cheese 2 tablespoons flaked almonds, toasted Pure icing sugar, to serve

Method
1. Preheat oven to 200C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour. 2. Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. Bake for 5 minutes or until a skewer inserted into the centre comes out clean. 3. Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash strawberries roughly with a fork. Add icing sugar and stir to combine. Fold strawberry mixture into mascarpone. Spread mixture over sponge, leaving a 1cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling. 4. Place sponge, seam side down, on a plate. Top with almonds. Dust with icing sugar. Serve.

Amaretto cheesecake
Print recipe

Amaretto cheesecake

Print your recipe with:

Photography by Ian Wallace Everyone loves cheesecake, so get creative with this version combining Amaretto and fine chocolate.

Preparation Time
90 - 120 minutes

Cooking Time
60 minutes

Ingredients (serves 8)

2 cups crushed digestive biscuits 1 tbs good-quality cocoa powder, sifted 90g unsalted butter, melted 4 egg yolks 1 tsp vanilla extract 1 cup (220g) caster sugar 675g ricotta cheese 1/2 cup (125ml) sour cream 1/4 cup (60ml) amaretto (see note) 1/4 cup plain flour 1/2 cup (125ml) thickened cream, whipped 3 eggwhites 200g good-quality dark chocolate, chopped

Method
1. Preheat the oven to 160C. Lightly grease a 23cm springform pan. Cover the outer base and sides of the pan with a double layer of foil. Combine the biscuit crumbs, cocoa and butter, then spread the mixture over the base and 2cm up the sides of the prepared pan. 2. Process the egg yolks, vanilla and sugar in a food processor. Add the ricotta, sour cream, amaretto and flour, and process until smooth. Place the mixture in a mixing bowl and fold through the whipped cream. Beat the eggwhites until soft peaks form, then fold into mixture, making sure it's well combined. Finally, fold in half the chocolate. Place in prepared pan, then sit in a deep baking dish. Pour boiling water into baking dish so it comes halfway up sides of pan. Bake for 1 hour, turn the oven off and leave to cool completely, then refrigerate for a minimum of 1 hour. 3. To serve, place the remaining chocolate in a bowl over a pan of simmering water (making sure the bowl doesn't touch water) and stir until chocolate melts. Cool slightly, then serve slices of cheesecake drizzled with the melted chocolate.

Notes

Amaretto is from bottle shops.

Apple & cherry ricotta strudel


Print recipe

Apple & cherry ricotta strudel

Print your recipe with:

Photography by John Paul Urizar This classic dessert features light filo pastry filled with creamy ricotta and a sweet combo of apple and cherry.

Preparation Time
15 minutes

Cooking Time
15 minutes

Ingredients (serves 4)

200g reduced-fat ricotta 1/4 tsp ground cinnamon, plus extra to serve 1 red delicious apple, peeled, cored, coarsely chopped 1/2 cup drained canned pitted cherries 5 sheets filo pastry Olive oil spray

Method
1. Preheat oven to 220C. Mix ricotta and cinnamon until well combined. Fold the apple and cherries through the mixture. 2. Spray a sheet of filo with oil. Top with another sheet. Continue layering with remaining filo. Place the ricotta mixture along the short edge of the filo, leaving a 4cm border. Fold

in the sides and roll up to form a log. Transfer to a lined baking tray. Spray with oil. Bake 15 minutes or until golden. Dust with cinnamon.

Apple and custard crumble


Print recipe

Apple and custard crumble

Print your recipe with:

Photography by Louise Lister What's the best way to enjoy apple crumble? With warm, home-made custard.

Preparation Time
10 - 15 minutes

Cooking Time

40 minutes

Ingredients (serves 6)

1 cup milk 1 teaspoon vanilla extract 2 1/2 tablespoons vanilla custard powder 1/2 cup caster sugar 800g can pie apple 1 cup plain flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 100g butter, softened Double thick cream, to serve

Method
1. Preheat oven to 180C. Combine milk and vanilla in a saucepan. Bring to the boil over medium heat. 2. Meanwhile, whisk 1 1/2 tablespoons custard powder, 2 tablespoons caster sugar and 2 tablespoons cold water in a heatproof bowl until smooth. Whisking constantly, pour in hot milk mixture in a thin stream. Return mixture to saucepan. 3. Cook, whisking constantly, over medium heat until custard comes to the boil. Reduce heat to low. Stir for 3 minutes or until reduced slightly (this cooks out the raw custard powder flavour). 4. Spoon apple into six 1-cup capacity dishes or one 6-cup capacity baking dish. Pour over warm custard. 5. Combine flour, cinnamon, nutmeg, remaining custard powder and sugar in a bowl. Stir to combine. Add butter.Using your fingertips, rub into dry ingredients until mixture resembles coarse breadcrumbs. Scatter crumble over custard. Place on a baking tray bake for 30 minutes or until golden. Serve warm with cream.

Notes

Note: We used Bingo custard powder.