Mangomisu Lovely trifle alternative for Christmas, a fruity twist to tiramisu: Mangomisu Ingredients Nutrition 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/ Van der Hum/Butlers Orange Juice of 2 oranges 300g savoiardi (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 Step 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. Step 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. Step 3 Meanwhile for the raspberry sauce, place the sugar and 2 tablespoons 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). Step 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. Chocolate Cherry Trifle Ingredients 2 (approximately 12 ounces each) chocolate pound cakes 1/2 cup black cherry jam 1/2 cup cherry brandy 2 cups drained bottled sour cherries (recommended: Morello) Custard:
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped 1 1/3 cups plus 1 tablespoon milk 1 1/3 cups plus 1 tablespoon heavy cream 8 egg yolks 1/2 cup plus 1 tablespoon sugar 1/3 cup cocoa Topping: 3 cups heavy cream 1 -ounce bittersweet chocolate Special Equipment: Large wide trifle bowl Directions Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard. Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard. In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn t boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and whisk like mad, which will avert possible crisis.
The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don t panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it s chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming. When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight. When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top. Recipe courtesy Nigella Lawson (Copyright 2004, Feast, Hyperion, All Rights Reserved) Read more at: http://www.foodnetwork.com/recipes/nigella-lawson/chocolate-ch erry-trifle-recipe.html?oc=linkback Zabaglione trifle slice
Ingredients For the zabaglione cream 4 egg yolks 100g golden caster sugar 100ml white wine, not too dry 100ml marsala 284ml carton double cream For the panettone & fruit 200g panettone 3-4 tbsp marsala 425g can pitted black cherries, well drained To serve cocoa powder, for sifting holly, to decorate Preparation method 1. For the zabaglione cream: Put the egg yolks and sugar into a large bowl. Whisk with an electric hand beater for 2 mins until lighter in colour and falling in thick ribbons. Continue to beat while gradually pouring in the wine, then the marsala. Pour this into a medium, preferably non-stick saucepan. Stir over a lowish heat until it thickens. It takes 5-7 mins, by which time it should thickly coat the back of the spoon and be light and frothy. Pour into a bowl and chill for 45 mins, or better still, overnight. 2. Meanwhile, slice the panettone and lay it in overlapping slices on the bottom (not up the sides) of a 20cm loosebottomed, round cake tin (5.5cm deep), pressing the
slices down so they completely line the base (you are creating a panettone layer). Drizzle over the 3-4 tbsp of marsala, so each slice gets a little bit, and let it soak in. Tip the drained cherries onto kitchen paper and pat dry (if they are too wet the panettone will go soggy when it thaws), then halve each one to make it easier to cut later. 3. Whip the cream into soft peaks and fold it into the cold marsala mixture. If it all seems a bit lumpy, give it a quick beat with a wire whisk. Pour the zabaglione cream over the cherries and give it a few swirls so it is slightly undulating on top. 4. Open-freeze until firm, then cover with cling film and foil, and freeze for up to 1 month. 5. When ready to use, unwrap and thaw in the fridge for about 2-2½ hrs (it should be quite moussey), then serve, generously dusted with sifted cocoa powder and topped with holly. Serve cut into wedges. Bar One Sauce To be served with ice cream..
Bar One Sauce (serves 4) A few scoops of vanilla ice-cream topped with a rich and decadent chocolate sauce is a popular treat worldwide. And when the chocolate sauce is homemade, it s even better. Follow this easy recipe to create the creamiest Bar One sauce you have ever tasted! Ingredients: 4 Bar One chocolate bars 1 cup of cream Method: 1.Bring water to the boil in a big pot, and put a bowl or a pan on top of it. 2.Break the chocolate bars into small pieces, put them in the bowl/pan, and put a lid on. The steam from the boiling water will melt the chocolate slowly. 3.Add the cream bit by bit and stir well. 4.Cool for a minute, pour the sauce over vanilla ice-cream and enjoy Classic Tiramisu 2 large egg yolks at room temperature
1/4 cup sugar 2 tablespoons Marsala-sweet dessert wine 475 grams mascarpone 1/2 cup chilled whipping cream 1/2 teaspoon vanilla extract 1 cup espresso, cooled to room temperature 60 ml Tia Maria liqueur 20 Savoiardi lady fingers 30 grams dark chocolate Beat yolks, Marsala and sugar in a metal bowl over a pot of barely simmering water until the mixture is pale yellow and almost tripled in volume. Use an electric mixer on medium high speed; it will take between 5-8 minutes of constant beating to achieve the desired consistency. Remove from heat and allow to cool for a couple of minutes before adding the mascarpone. Stir the cheese in gently, just enough to incorporate. In a separate chilled bowl, whip the cream with 2 tablespoons of sugar and vanilla extract until soft peaks form. Then, fold the whipped cream into the mascarpone mixture carefully, being careful not to deflate the whole affair. To assemble, mix espresso and liqueur in a shallow bowl, and dip Savoiardi into the mixture briefly one at a time. Don t let them soak too long, or they will turn to mush. Arrange a single layer of the lady fingers in the bottom of a 9 x 9 dish, follow with a layer of the mascarpone mixture, and then another layer of espresso soaked lady fingers, followed by a final layer of mascarpone. Grate the dark chocolate over the tiramisu to finish.
Kitchener Bun Ingredients Serves: 8 2 1/2 cups flour salt, to taste 5 tablespoons sugar 1 tablespoon yeast 1 1/4 cups warm milk 3 tablespoons butter vegetable oil, enough to deep fry caster sugar, to dust seedless raspberry jam, or similar whipped cream Directions Preparation:15min Cook:20min
Extra time:30min rising Ready in:1hour5min 1. 2. 3. 4. Sift together the flour, sugar and salt. Put the yeast into the milk. Rub the butter into the flour then add the milk and yeast mixture. Combine and then knead until smooth. Divide into buns. Leave to rise for 30 minutes. Heat the oil to 180 degrees C. Place the caster sugar in a shallow dish. Deep fry each bun, turn if required so light brown all round and cooked through to the centre; about 3 minutes total. Immediately drain and roll in the caster sugar. When cool, slice almost through, spread with jam, then add cream just before serving. Bulletproof Tiramisu Treat I ve been having cravings lately for a delicious tiramisu (one of my favourite desserts) and decided I should attempt to make a LCHF version myself. I m extremely pleased to say it was a roaring success!
For those playing at home, here s how I did it.. First let s start with the LCHF Sponge Cake Ingredients 6 Organic Eggs (separated) 50gm softened grass fed butter 2 tablespoons xylitol 1 tablespoon vanilla extract (I make my own infusing half a dozen of split vanilla beans in a bottle of vodka.) 1/3 cup Almond Meal 1/3 cup Coconut Flour 1/2 teaspoon bicarbonate soda 1/2 teaspoon baking powder pinch of salt Method Preheat oven to 170 c. Cream xylitol, butter and egg yolks in a mixer until light and fluffy, add all other ingredients except the egg whites and mix till combined. In a clean bowl whip egg whites until they form soft peaks. Next fold 1/3 off the egg whites into the batter, then repeat this step two more times till all ingredients are combined. Be careful not to knock the air out of the egg whites. Place batter into a lined, greased cake tin (mine was approx. 12cm x 20cm) and bake in oven for 25-30mins.
You can see how light the sponge turned out Perfect to absorb all those decadent upgraded coffee and Kahlúa flavours. So to creating the Bulletproof Tiramisu. I made 1 cup of strong Upgraded Bulletproof Coffee and set aside to cool. Next I whipped 125ml of pure cream until nearly whipped. To this I added 250ml Mascarpone Cheese, a splash of Kahlúa, 50ml of the cooled coffee, a few drops of liquid stevia, a cap full of MCT Oil, and a little vanilla then I whipped til combined. All that s left to do then is assemble. I sliced the sponge cake into 1cm thick fingers, dipped them one-by-one into the
coffee (which I also added a splash of Kahlúa to) and simply layered the fingers alternately with the cream mix and placed them into mason jars. Topped with grated dark chocolate and refrigerated for a day to let the flavours combine and infuse. Makes 6 serves. Strawberry Cream cheese fridge Cake 800g strawberries 2 sleeves tennis biscuits or graham crackers 1 240g. package cream cheese, at room temperature 1 can sweetened condensed milk 2 packages instant cheesecake flavoured pudding 3 cups milk 1 360g carton cool whip or orley whip, divided Clean and slice strawberries and set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it s mixed up.
Line the bottom of a 22x32cm baking dish with biscuits; set aside. Mine easily fit 6 whole biscuitss then I had to break up a 7th one to fill in the rest. Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip/orley whip until smooth. Pour half of cream cheese mixture over biscuits. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of biscuits then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6-8 hours. When ready to serve*, top with remaining cool whip/orley whip. Crush remaining biscuits and sprinkle crumbs over cool whip/orley whip. *my strawberries put off a little moisture after sitting in the fridge all day so I soaked it up with a clean paper towel before topping with cool whip/orley whip and biscuit crumbs. 2 ingredients Icecream
Ingredients 2 cups heavy cream, very cold 1 can Sweetened Condensed Milk * optional ~ 2 teaspoons vanilla extract How to Make In your stand mixer with whisk attachment on high speed beat your cream until it becomes stiff, approx 1 minute 30 seconds. Fold in your sweetened condensed milk. If you are adding in extras, do that now. Transfer to a container with a lid and freeze for 6 hours Source: eagle brand AMARULA KOEK/POEDING
60 ml Kakao 125 ml kookwater 3 eiers 220 ml suiker 60 ml olie 250 ml koekmeel 10 ml bakpoeier 2 ml sout STROOP 200 ml suiker 250 ml water 60 ml Amarula-likeur 1 blik karamelkondensmelk styf geklopte room vir versiering Flake-sjokolade Stel oond op 180 C Beslag: 1. Meng kakao met kookwater en laat dit afkoel. 2. Klits eiers, suiker en olie saam, voeg koue kakaomengsel by en meng deeglik. 3. Sif res van droë bestanddele by en meng goed. 4. Skep in 22 cm x 30 cm-pan en bak ongeveer 20 min. of tot toetspen skoon uitkom. Stroop:1. Kook suiker en water saam vir 5 minute en verwyder van stoof en voeg Amarula by. Roer goed..2. Prik koek met n vurk sodra dit uit die oond kom en gooi warm stroop oor.versier:1. Laat goed koud word, verwyder uit pan, smeer karamelkondensmelk en styf geklopte room oor. 2. Versier met Flake indien verkies