sweets and treats

Caramelized Banana Pudding

Ingredients

1/2 cup firmly packed light brown sugar

1/4 cup butter $

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1/4 teaspoon ground cinnamon

4 large ripe bananas, sliced $

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1 cup granulated sugar, divided

1/3 cup all-purpose flour

2 large eggs

2 cups milk $

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4 large eggs, separated

2 teaspoons vanilla extract

48 vanilla wafers

Preparation

1. Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.

2. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.

3. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.

4. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.

5. Bake at 325° F for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes

Fresh Apple Cake 

Ingredients

1 1/2 cups chopped pecans

1/2 cup butter, melted $

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2 cups sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Stir together butter and next 3 ingredients in a large bowl until blended.
3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.
4. Bake at 350° F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans

Browned-Butter Frosting

1 cup butter

(16-oz.) package powdered sugar   

1/4 cup milk    

1 teaspoon vanilla extract

Preparation

1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla

Dark Chocolate Frosting

Ingredients

1 (12-oz.) package semisweet chocolate morsels   

1/2 cup whipping cream

3 tablespoons butter

Preparation

1. Microwave semisweet chocolate morsels and whipping cream in a 2-qt. microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
2. Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until mixture forms soft peaks. Use immediately

Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened

3 tablespoons butter, softened    

1/2 cups powdered sugar   

1/8 teaspoon salt

1 teaspoon vanilla extract

Preparation

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla

Free-Form Strawberry Cheesecake 

Ingredients

2 cups fresh strawberries, sliced    

4 tablespoons powdered sugar, divided   

1 1/2 cups ready-to-eat cheesecake filling

1 teaspoon lime zest

1 tablespoon lime juice

6 crisp gourmet cookies, crumbled

Garnishes: crisp gourmet cookies, lime slices

Preparation

1. Stir together strawberries and 2 Tbsp. powdered sugar.

2. Stir together cheesecake filling, lime zest, lime juice, and remaining 2 Tbsp. powdered sugar.

3. Spoon cheesecake mixture into 6 (6-oz.) glasses or ramekins. Sprinkle with crumbled cookies. Top with strawberries. Garnish, if desired. Serve immediately.

Note: For testing purposes only, we used Philadelphia Ready-To-Eat Cheesecake Filling and Biscoff cookies

Nutter Butter-Banana Pudding Trifle 

Ingredients

3 cups milk $

3 large eggs   

3/4 cup sugar

1/3 cup all-purpose flour

2 tablespoons butter    

2 teaspoons vanilla extract   

5 medium-size ripe bananas    

1 (1-lb.) package peanut butter sandwich cookies   

2 cups sweetened whipped cream

Garnishes: peanut butter sandwich cookies, dried banana chips, fresh mint sprigs

Preparation

1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.

2. Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.

3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.

4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.

Note: For testing purposes only, we used Nabisco Nutter Butter® Sandwich Cookies. For photography, we divided mixture between 2 (1 1/2- to 2-qt.) wide-mouthed pitchers.

Shortcut Nutter Butter®-Banana Pudding Trifle: Omit eggs, sugar, flour, and butter. Substitute thawed extra creamy whipped topping for sweetened whipped cream. Reduce vanilla to 1 tsp. Place 3 cups milk and vanilla in large bowl; add 2 (3.4-oz.) packages vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in 1 (8-oz.) container sour cream. Proceed with recipe as directed in Steps 2 through 4.

Double Apple Pie with Cornmeal Crust

Ingredients

2 1/4 pounds Granny Smith apples    
2 1/4 pounds Braeburn apples    
1/4 cup all-purpose flour    
2 tablespoons apple jelly    
1 tablespoon fresh lemon juice    
1/2 teaspoon ground cinnamon    
1/4 teaspoon salt    
1/4 teaspoon ground nutmeg
1/3 cup sugar
2 1/4 pounds Granny Smith apples    
2 1/4 pounds Braeburn apples    
1/4 cup all-purpose flour    
2 tablespoons apple jelly    
1 tablespoon fresh lemon juice    
1/2 teaspoon ground cinnamon    
1/4 teaspoon salt    
1/4 teaspoon ground nutmeg    
1/3 cup sugar

Preparation

1. Preheat oven to 425°. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.
2. Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).
3. Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.
4. Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.
5. Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Place pie on a jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
6. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving. Serve with Brandy-Caramel Sauce

Cornmeal Crust Dough

Ingredients

2 1/3 cups all-purpose flour

1/4 cup plain yellow cornmeal

2 tablespoons sugar

3/4 teaspoon salt

3/4 cup cold butter, cut into 1/2-inch pieces    

1/4 cup chilled shortening, cut into 1/2-inch pieces    

8 to 10 Tbsp. chilled apple cider

Preparation

1. Stir together first 4 ingredients in a large bowl. Cut butter and shortening into flour mixture with a pastry blender until mixture resembles small peas. Mound mixture on 1 side of bowl.


2. Drizzle 1 Tbsp. apple cider along edge of mixture in bowl. Using a fork, gently toss a small amount of flour mixture into cider just until dry ingredients are moistened; move mixture to other side of bowl. Repeat procedure with remaining cider and flour mixture.


3. Gently gather dough into two flat disks. Wrap in plastic wrap, and chill 1 to 24 hours.


Wax paper    
3 tablespoons sugar    
1 tablespoon butter, cut into pieces    
1 teaspoon sugar

Brandy-Caramel Sauce

ingredients

1 cup whipping cream

1 1/2 cups firmly packed brown sugar

2 tablespoons to 1/4 cup butter    

2 tablespoons brandy  

1 teaspoon vanilla extract

Preparation

Bring whipping cream to a light boil in a large saucepan over medium heat, stirring occasionally. Add sugar, and cook, stirring occasionally, 4 to 5 minutes or until sugar is dissolved and mixture is smooth. Remove from heat, and stir in butter, brandy, and vanilla. Let cool 10 minutes.
*Apple cider may be substituted.
Note: To make ahead, prepare recipe as directed. Store in an airtight container in refrigerator up to 1 week. To reheat, let stand at room temperature 30 minutes. Place mixture in a microwave-safe bowl, and microwave at HIGH 1 minute, stirring after 30 seconds.

Chocolate mousse box

Ingredients

• Canola oil spray
• 5 eggs
• 155g (3/4 cup) caster sugar
• 2 teaspoons vanilla bean paste
• 50g (1/3 cup) self-raising flour
• 21/2 tablespoons Cocoa Powder
• 1/2 teaspoon baking powder
• 150g 70% cocoa dark chocolate, chopped
• 50g butter

Mousse

• 2 eggs, separated
• 60g (1/3 cup) icing sugar mixture, sifted
• 100g 70% cocoa dark chocolate, melted, cooled
• 2 tablespoons Frangelico liqueur
• 300ml ctn double cream

Method                            

1. Step 1
   Preheat oven to 180°C. Spray two 2cm-deep, 22.5 x 33cm Swiss roll pans with oil. Line with non-stick baking paper.
2. Step 2
   Use an electric beater to beat the eggs, sugar and vanilla in a bowl until thick and pale. Combine flour, cocoa powder and baking powder in a bowl. Sift one-third of the flour mixture over the egg mixture. Use a large metal spoon to fold until just combined. Repeat, in 2 more batches, with the remaining flour mixture. Divide evenly between prepared pans and smooth the surfaces. Bake for 15 minutes or until the cakes spring back when lightly touched. Set aside in the pans on a wire rack to cool completely.
3. Step 3
   Meanwhile, to make the mousse, use an electric beater to beat the egg yolks and icing sugar in a bowl until thick and pale. Beat in the chocolate and Frangelico. Whisk the cream in a bowl until soft peaks form. Use a large metal spoon to gently fold the cream into the chocolate mixture. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Fold one-third of the egg white into the chocolate mixture. Repeat, in 2 more batches, with remaining egg white. Cover surface with plastic wrap.
4. Step 4
   Spray a 7.5cm-deep, 8.5 x 17cm loaf pan with oil and line with plastic wrap. Turn the cakes onto a sheet of non-stick baking paper. Remove the top sheets of paper. Line the base and sides of the prepared loaf pan with cake, cutting to fit. Reserve excess cake. Cut two 8.5 x 17cm rectangles from the reserved cake.
5. Step 5
   Spoon half the mousse over the cake base and smooth the surface. Top with 1 cake rectangle, pressing down gently. Spoon over the remaining mousse and smooth the surface. Top with the remaining cake rectangle and press down gently. Wrap in plastic wrap and place in the fridge for 4-6 hours or overnight to set.
6. Step 6
   Stir the chocolate and butter in a saucepan over low heat until chocolate melts and the mixture is smooth. Turn the cake onto a serving platter and pour over the chocolate sauce.

Baked lemon meringue pie

Ingredients                            

• 1 3/4 cups plain flour
• 1/2 cup almond meal (ground almonds)
• 1/3 cup icing sugar mixture
• 175g butter, chilled, chopped
• 2 egg yolks
• 2 tablespoons iced water, approximately

Lemon filling

• 5 eggs, lightly beaten
• 1/2 cup caster sugar
• 1 cup pure cream
• 2 teaspoons finely grated lemon rind

1/2 cup lemon juice

Meringue

• 4 egg whites
• 1 cup caster sugar

Method                            

1. Step 1
   Process flour, almond meal, icing sugar and butter until mixture resembles fine breadcrumbs. Add yolks and water. Process until dough just comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
2. Step 2
   Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line base and side of prepared pan with pastry. Trim edge. Refrigerate for 15 minutes.
3. Step 3
   Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until light golden. Cool pastry case. Reduce oven temperature to 180°C/160°C fan-forced.
4. Step 4
   Make lemon filling Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand for 5 minutes. Pour mixture into pastry case. Bake for 25 to 30 minutes or until filling is just set. Cool for 15 minutes.
5. Step 5
   Make Meringue Using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy. Spoon meringue over filling. Bake for 5 minutes or until meringue is golden (see notes, to freeze). Serve.

Tiramisu

 

Ingredients                          

• 2 cups strong black coffee
• 1/2 cup marsala (see note)
• 3 eggs, separated
• 1/3 cup caster sugar
• 250g mascarpone
• 300ml thickened cream, lightly whipped
• 1 large packet of sponge fingers (savoiardi)
• cocoa, for dusting

Method                            

1. Step 1
   Pour coffee and marsala into a shallow dish. Set aside.
2. Step 2
   Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
3. Step 3
   Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
4. Step 4
   Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.
5. Step 5
   Variation: Marsala can be replaced with orange juice if preferred.

Chocolate banoffee pie

Ingredients                  

• 250g McVitie's Digestive biscuits
• 125g butter, melted
• 300ml ctn thickened cream
• 30g bar Cadbury Flake, crumbled
• 46g bar Cadbury Picnic, chopped
• 53g bar Snickers, chopped
• 380g can Nestle Caramel Top 'n' Fill
• 3 bananas, sliced

Method                    

1. Step 1
   Process the biscuits in a food processor until fine crumbs form. Add the butter and process until well combined. Press the biscuit mixture evenly over the base and side of a 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base. Place in the fridge for 1 hour to chill.
2. Step 2
   Transfer the biscuit base to a serving plate. Use an electric beater to beat the cream in a bowl until soft peaks form. Combine the Flake, Picnic and Snickers in a bowl.
3. Step 3
   Spread caramel over biscuit base. Arrange banana, in a single layer, over caramel. Top with the cream and chocolate mixture

Chocolate & mint cheesecake

Ingredients                            

• 185g unsalted butter, melted
• 1/4 cup (25g) good-quality cocoa, sifted
• 1 cup (220g) caster sugar
• 2 eggs
• 1 cup (150g) plain flour, sifted
• 50g dark chocolate, melted, cooled

Mint topping

• 1/3 cup (75g) caster sugar
• 1 bunch mint, leaves picked
• 250g cream cheese
• 3 eggs
• 1/2 teaspoon peppermint extract (see note)
• 100ml thickened cream
• 2-3 drops green food colouring

White chocolate cheesecake with passionfruit sauce

Ingredients                            

• 300g shortbread biscuits, crushed
• 125g unsalted butter, melted
• 150g white chocolate
• 3 gold-strength gelatine leaves (see note)
• 1/4 cup (60ml) milk
• 500g cream cheese, softened
• 395g can condensed milk
• 300ml thickened cream
• Pulp from 6 passionfruit (to give 3/4 cup)
• 125g caster sugar

Method                            

1. Step 1
   Grease a 23cm springform cake pan. Combine biscuits and butter, then press into base of cake pan. Chill for 30 minutes.
2. Step 2
   Meanwhile, place chocolate in a bowl set over a pan of simmering water (don’t let the bowl touch the water), stirring until smooth. Cool to room temperature.
3. Step 3
   Soak the gelatine leaves in cold water for 5 minutes. Heat milk in a pan over medium-high heat until just below boiling point, then squeeze excess water from the gelatine leaves and add leaves to the hot milk, stirring until dissolved. Set aside.
4. Step 4
   Whiz cream cheese, condensed milk and milk mixture in a food processor until smooth. Add chocolate and pulse to combine. Whisk cream to soft peaks, then fold into chocolate mixture. Pour over biscuit base. Chill for 6 hours or overnight.
5. Step 5
   Meanwhile, pulse the passionfruit pulp in a food processor a few times to separate the pulp from the seeds. Strain, reserving seeds and juice, but discarding the pulpy flesh. Set aside.
6. Step 6
   Place sugar and 100ml cold water in a pan over low heat, stirring to dissolve sugar. Increase heat to medium-low and cook, swirling the pan occasionally and brushing down the sides with a damp pastry brush, for 5-6 minutes until a golden caramel. Add passionfruit juice and 1/4 cup (60ml) water (be careful as it may spit), reduce heat to low and stir until smooth. Cool slightly, then stir in the reserved seeds. Chill until ready to serve.

Cinnamon-honey creme brulee 

Ingredients                            

• 3 cups thickened cream
• 1 cup milk
• 4 cinnamon sticks
• 1/4 teaspoon salt
• 1/4 cup honey
• 1/2 cup caster sugar
• 9 large egg yolks
• 1/2 cup caster sugar, extra

 Method                            

1. Step 1
   Bring cream, milk, cinnamon sticks and salt to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Set aside for 1 hour to allow flavours to develop.
2. Step 2
   Preheat oven to 150°C/130°C fan-forced. Strain milk mixture through a fine sieve over a bowl. Return to pan. Add honey and 1/4 cup sugar. Bring to a simmer, stirring to dissolve sugar. Whisk egg yolks and remaining sugar in a heatproof bowl. Gradually whisk hot milk mixture into egg mixture. Strain mixture through sieve over a heatproof jug.
3. Step 3
   Divide custard evenly between 8 x 3/4-cup (180ml capacity) ramekins. Place in a large roasting pan. Pour enough boiling water into pan to come halfway up sides of dishes.
4. Step 4
   Bake for 45 to 50 minutes or until set around the edges, but still wobbly in centres. Carefully remove dishes from water and transfer to a wire rack to cool. Cover with plastic wrap. Refrigerate overnight (or up to 3 days).
5. Step 5
   Just before serving, place dishes in freezer for 20 minutes. Using half the extra sugar, sprinkle a thin layer over the top of each custard. Using a kitchen blowtorch or a preheated grill on medium-high, caramelise sugar for 1 to 2 minutes or until golden. Repeat with another layer of remaining sugar. Serve

Roasted strawberry crumble

Ingredients                            

• 375g strawberries, hulled, halved
• 2 tablespoons caster sugar
• 1/2 cup plain flour
• 35g butter
• 2 tablespoons flaked almonds
• Vanilla custard, to serve

Method                            

1. Step 1
   Preheat oven to 220C/200C fan-forced. Lightly grease a 16cm x 26cm shallow roasting pan. Add strawberries and half the sugar. Toss to coat.
2. Step 2
   Combine flour and remaining sugar in a medium bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. Add almonds. Stir to combine. Sprinkle over strawberry mixture, pressing dough together with fingers to make small lumps.
3. Step 3
   Bake for 15 minutes or until top is golden and crisp. Serve with vanilla custard.

Mini coconut creme caramels (banh dua ca ra men)

Ingredients                           

• 2/3 cup (140g) caster sugar
• 1/4 cup (60ml) water
• 200ml coconut milk
• 1/4 cup (45g) finely grated palm sugar
• 3/4 cup (185ml) milk
• 3 eggs, lightly whisked

Method

1. Step 1
   Brush 24 individual 1 1/2 tablespoons (30ml) capacity mini muffin pans with oil to lightly grease. Combine the caster sugar and water in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes or until golden. Remove from heat and pour evenly among the prepared pans.
2. Step 2
   Combine the coconut milk and palm sugar in a small saucepan over low heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Remove from heat. Add the milk and eggs and whisk until well combined. Strain through a fine sieve into a jug. Pour evenly among the muffin pans.
3. Step 3
   Cook, covered, in a steamer basket over a wok half fi lled with simmering water, for 10 minutes or until custards are just set. Remove from heat. Set aside to cool slightly. Loosely cover with plastic wrap and place in the fridge overnight to chill. Turn onto a serving platter to serve

Mocha log

Ingredients                            

• Melted butter, to grease
• 4 eggs
• 100g (1/2 cup) caster sugar
• 75g (1/2 cup) plain flour, sifted
• 1 1/2 tablespoons cocoa powder
• 80g dark chocolate, melted, cooled
• Cocoa powder, extra, to dust
• Fresh mixed berries, to serve
• Icing sugar, to dust

Filling

• 2 teaspoons instant coffee granules
• 1 teaspoon boiling water
• 200ml thickened cream
• 2 tablespoons icing sugar mixture

Method                            

1. Step 1
   Preheat oven to 180°C. Brush a 25 x 30cm (base measurement) Swiss roll pan with melted butter to grease. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang.
2. Step 2
   Use an electric beater to beat the eggs in a bowl for 2 minutes or until thick and creamy. Gradually add the sugar, beating until dissolved. Fold in the flour and 1 tablespoon of cocoa powder. Fold in the chocolate. Pour into prepared pan. Bake for 10-12 minutes or until the surface springs back when lightly tapped.
3. Step 3
   Meanwhile, place a sheet of non-stick baking paper on a clean tea towel and dust with remaining cocoa powder.
4. Step 4
   Turn the hot cake onto the baking paper. Carefully remove the top sheet of paper. Starting with the long side closest to you, and using the paper as a guide, roll up the cake. Place, seam-side down, on a wire rack to cool completely.
5. Step 5
   To make the filling, place the coffee and water in a small bowl and stir until the coffee dissolves. Use an electric beater to beat the coffee mixture, cream and icing sugar in a bowl until firm peaks form. Reserve 1/2 cup of the filling.
6. Step 6
   Carefully unroll the cake. Spread with filling and roll up. Wrap firmly in plastic wrap. Place in fridge until ready to serve.
7. Step 7
   Trim ends of the roll and discard. Cut one-quarter diagonally from one end. Transfer the log to a serving platter. Spread 1 side of the remaining cake with reserved filling and arrange on the side of the log to make a branch. Dust with extra cocoa powder. Arrange berries on the platter and dust with icing sugar to serve.

Napoleon

Ingredients                            

• 2 sheets butter puff pastry, halved
• 100g dark chocolate
• 1/2 cup (125ml) thick cream, whipped
• 20g white chocolate, melted, cooled

Creme patisserie

• 6 egg yolks
• 40g plain flour, sifted
• 125g caster sugar
• 2 cups (500ml) milk
• 1 vanilla bean, split

Method                           

1. Step 1
   Refreeze 1 pastry half, as it's not required. Place the 3 remaining halves on a lined baking tray, prick all over with a fork then refrigerate for 1 hour.
2. Step 2
   To make creme, place egg yolks, flour and 2 tablespoons of the sugar in a bowl and whisk until pale. Combine milk, remaining sugar and split vanilla bean in a saucepan and bring to the boil over medium heat. Strain into egg mixture and discard vanilla bean. Return to pan and cook over low heat, stirring for 2-3 minutes or until thickened, then cool.
3. Step 3
   Preheat oven to 190°C. Bake pastry for 10 minutes, then place a sheet of baking paper and a baking tray on top of pastry and return to oven for 10 minutes. Remove paper and tray and cook for a further 5 minutes, then allow to cool.
4. Step 4
   Place dark chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Once the chocolate has melted, stir until smooth. Cool completely.
5. Step 5
   Spread chocolate over one pastry half. Combine whipped cream and creme patisserie. Place an unglazed pastry half on a serving tray and spread with half the cream. Top with other piece of unglazed pastry and remaining filling. Top with glazed pastry. Place white chocolate in a piping bag and pipe thin lines across the top. Use a skewer to drag the lines. Refrigerate for 30 minutes before serving.

"Impossible" coconut pie

Ingredients                            

• 4 eggs
• 225g (1 cup) caster sugar
• 100g unsalted butter, softened
• 100g slivered almonds
• 1 cup desiccated coconut
• 2 tablespoons grated lemon rind
• 2 tablespoons 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. Step 1
   Preheat oven to 180°C.
2. Step 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. Step 3
   Slice and serve with a little whipped cream and passionfruit.

'Bubble wrap' mousse

Ingredients                         

• 250g white chocolate, broken into pieces
• 3 eggs
• 1 teaspoon vanilla extract
• 1/4 cup (55g) caster sugar
• 300ml thickened cream
• 2 x 150g boxes Lindt Lindor White chocolate balls

Method

1. Step 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. Step 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. Step 3
   Lightly whip the thickened cream to soft peaks. Fold melted chocolate and cream into egg mixture until combined.
4. Step 4
   In a separate bowl with clean beaters, beat eggwhites with remaining 1 tablespoon 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'

Ingredients                            

• 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. 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.
2. 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.
3. 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).
4. 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

'Not so fried' ice-cream

Ingredients                            

• 100g (1/2 cup, firmly packed) dark brown sugar
• 125ml (1/2 cup) thickened cream
• 200g Anzac biscuits, broken into small pieces
• 2 tablespoons shredded coconut, toasted
• 8 scoops vanilla ice-cream

Method

1. Step 1
   Place the sugar and cream in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves and the sauce thickens slightly. Keep warm.
2. Step 2
   Meanwhile, line a tray with baking paper. Process the biscuits in a food processor until coarsely crushed. Transfer to a shallow bowl. Add the coconut and stir to combine.
3. Step 3
   Place 1 scoop of ice-cream in the biscuit mixture and roll to coat. Place on lined tray and freeze while coating remaining balls. Repeat with the remaining ice-cream and biscuit mixture.
4. Step 4
   Divide the ice-cream balls among serving bowls and pour over the hot caramel sauce

10-minute apple berry crumble

Ingredients                            

• 2 x 400g cans pie apple filling
• 1 teaspoon ground cinnamon
• 1 teaspoon finely grated lemon rind
• 2 tablespoons mixed berry jam
• 1 cup toasted muesli
• Double cream, to serve

Method                            

1. Step 1
   Combine apple, cinnamon and lemon rind in a bowl. Divide jam between 4 (1 1/4 cup-capacity) heatproof, microwave-safe dishes. Top with apple mixture. Cover with plastic wrap. Microwave on HIGH (100%) for 2½ minutes or until heated through.
2. Step 2
   Sprinkle muesli on top of apple mixture. Microwave on MEDIUM (50%), uncovered, for 15 to 20 seconds or until muesli is just warm. Serve hot with double cream

10-minute honey cheesecake

Ingredients                          

• 2 butternut snap biscuits
• 250g block cream cheese, softened
• 1/4 cup honey
• 12 shortcrust pastry tartlets (see note)
• 300ml tub thickened cream, whipped

Method                            

1. Step 1
   Place biscuits in a small food processor. Pulse until fine crumbs form.
2. Step 2
   Using an electric mixer, beat cream cheese and honey until smooth.
3. Step 3
   Spoon cheese mixture between pastry cases. Spoon cream into a piping bag fitted with a 1cm fluted nozzle. Pipe cream over cream cheese mixture. Sprinkle with the biscuit crumbs. Serve immediately.

A really good chocolate cake

Ingredients                            

• 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 (optional, see notes)

Method                            

1. Step 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. Step 2
   Place dark chocolate in a heatproof bowl. Pour 150ml boiling water over and whisk until well combined.
3. Step 3
   Preheat oven to 180°C. 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. Step 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.

Pavlington

Ingredients

Equipment

• You will need four 12cm square cake tins for this recipe.

Ingredients

• 375g small strawberries
• 180g blueberries

Passionfruit curd

• 12-15 passionfruit
• 200g (about 4) eggs
• 1 tbs lemon juice
• 1 tbs cornflour
• 210g caster sugar
• 450g unsalted butter, chopped

Raspberry gel

• 500g pkt frozen raspberries, thawed
• 2 tbs caster sugar
• 5 tsp citrus pectin (see note)
• 1 tsp lemon juice

Meringue

• 150g (about 4) egg whites
• 150g caster sugar
• 150g (1 cup) pure icing sugar, sifted
• 1 1/2 tbs cornflour
• 1 tsp white vinegar

Sponge sheets

• 325g (about 9) egg whites
• 205g caster sugar
• 180g (about 8) egg yolks
• 2 tsp vanilla bean paste
• 1 1/2 tsp liquid glucose
• 115g plain flour, sifted
• 115g cornflour, sifted

Vanilla creme fraiche chantilly

• 200g ctn creme fraiche
• 1 tsp finely grated lemon zest
• 1 tsp lemon juice
• 250ml (1 cup) pouring cream

Chocolate coating

• 150ml water
• 270g caster sugar
• 75g liquid glucose
• 250ml (1 cup) pouring cream (35% fat)
• 150g unsweetened cocoa powder, sifted
• 18g (4-5) gelatine leaves
• 4 1/2 tbs cold water
• 355g (3 cups) desiccated coconut

Method                            

1. Step 1
   Making the passion fruit curd: Cut each passion fruit in half and spoon the pulp into a sieve over a jug. Strain the pulp and use the back of a spoon to press as much juice out of the passionfruit as possible (you need about 160ml juice). Discard the seeds. Combine the passionfruit juice, eggs, lemon juice and cornflour in a saucepan. Carefully warm through over medium heat. Stir in the sugar. Stir continuously until the mixture comes to the boil and thickens. Transfer to a bowl. Cover and cool to 50°C. Add the butter. Use a stick blender to blend until the mixture is smooth and shiny. Cover the surface with plastic wrap and set aside to set.
2. Step 2
   Making the raspberry gel: Puree the raspberries in a blender until smooth. Place the raspberry puree in a sieve over a bowl. Use the back of a spoon to press as much juice as possible (you need 375g juice). Discard the seeds. Place the puree in a saucepan and heat over medium heat to 60°C. Stir in the combined sugar and pectin. Bring to the boil. Add the lemon juice and mix well. Remove from the heat. Pour into a heatproof bowl. Cover and place in the fridge until firm.
3. Step 3
   Making the meringue: Preheat the oven to 140°C/120°C fan forced. Draw eight 10cm squares among 3 sheets of baking paper. Place the baking paper, pencil side down, on 3 baking trays. Use electric beaters to whisk the egg whites and caster sugar in a clean dry bowl. for 5 minutes or until firm peaks form. Fold in the icing sugar, cornflour and vinegar. Spoon mixture among the squares. Use a flat-bladed knife to spread evenly until about 1.5cm thick. Bake for 15 minutes or until the meringues form a crust but the centre is still soft.
4. Step 4
   Making the sponge: Preheat the oven to 200°C/180°C fan forced. Line the base and sides of three 27 x 42cm shallow baking trays with baking paper. Use electric beaters to whisk the egg whites and caster sugar in a bowl for 3 minutes or until firm peaks form. Quickly whisk in the egg yolks, vanilla and glucose. Use a spatula to fold in the combined flours. Spread the sponge mixture evenly among the lined trays. Bake for 8-10 minutes or until light golden and cooked through. Set aside to cool completely on the trays.
5. Step 5
   Making the chantilly: Use electric beaters to beat the crème fraîche, lemon zest and lemon juice in a bowl until combined. Gradually beat in the cream until firm peaks form.
6. Step 6
   To assemble: Line four 12cm (base measurement) lightly greased square cake pans with 2 strips of baking paper, overlapping on the base and up both sides.
7. Step 7
   Cut eight 12cm squares from the sponge. Place 1 sponge square in the base of each pan. Cut remaining sponge into rectangles and use to line the sides of the pans without any gaps. Mix the raspberry gel to loosen. Spread half the raspberry gel thinly over the sponge bases.
8. Step 8
   Place half the chantilly cream in a piping bag fitted with a plain nozzle. Thinly pipe chantilly cream over the raspberry gel layer (this makes it easier to cover the gel without messing up the layers). Use a palette knife to smooth gently.
9. Step 9
   Top with a square of meringue, trimming to fit, if necessary. Spread half of the curd over the meringue. Sprinkle with a layer of strawberries and blueberries. Top with the remaining curd. Top with the remaining meringue layer. Top with the remaining raspberry gel. Pipe over the remaining chantilly cream. Spread smoothly. Seal top with remaining squares of sponge. Place in the fridge for 2 hours. Place in the freezer for 1 hour to harden before coating.
10. Step 10
    Making the coating: Place the water, sugar, glucose, cream and cocoa in a saucepan over medium heat. Stir continuously, for 5-8 minutes so the mixture doesn’t catch on the base or side of pan. Heat to 103°C. Remove from the heat and cool to 50°C.
11. Step 11
    Meanwhile, cut the gelatine leaves into small squares. Place gelatine in a bowl with the cold water and set aside to soak.
12. Step 12
    When the chocolate mixture reaches 50°C, stir in the gelatine and any soaking liquid, stirring until dissolved. Transfer to a heatproof bowl.
13. Step 13
    Place bowl of chocolate mixture over a saucepan of simmering water and heat to 35°C. Place coconut in shallow dish.
14. Step 14
    Carefully remove 1 pavlington out of the pan. Remove paper. Place pavlington on a wire rack over a baking tray. Pour chocolate over top and sides and use a spatula to spread chocolate to cover. Sprinkle with coconut to cover. Place in the fridge for 15 minutes to set. Repeat to coat remaining pavlingtons with remaining chocolate mixture (re-using any chocolate sauce that has dripped into the tray) and coat in coconut.

Affogato

Ingredients                            

• 1 litre vanilla bean ice-cream
• 1 cup freshly brewed strong espresso coffee
• 1/2 cup (125ml) Frangelico liqueur

Method                            

1. Step 1
   Place generous scoops of ice-cream into individual serving glasses. Serve together with individual shot glasses of coffee and Frangelico. When ready to eat, guests pour coffee and liqueur over ice-cream. Serve with biscotti.

Affogato 2

Ingredients

• Low-fat ice-cream or gelato
• 4 x 30ml shots espresso coffee

Method                            

1. Step 1
   Fill 4 small serving glasses with 2-3 scoops of low-fat ice-cream or gelato. Top the ice-cream with a shot (30ml) of hot espresso coffee and serve. For a real lift, add an extra shot of chocolate or coffee-flavoured liqueur.

Affogato ice cream with espresso syrup

Ingredients               

• 1 1/2 cups (375ml) prepared strong coffee (preferably espresso)
• 1 1/2 cups (330g) caster sugar
• 1 vanilla bean, split, seeds scraped
• 6 egg yolks
• 1/4 cup (60ml) Frangelico liqueur, plus 2 tablespoons extra (optional)
• 500g mascarpone cheese
• 300ml thickened cream
• Chopped chocolate-coated coffee beans (see note), to serve

Method                            

1. Step 1
   Grease and line a 1-litre loaf pan or terrine (we used a pyramid mould from kitchenware shops) with baking paper or plastic wrap, leaving some overhanging the sides.
2. Step 2
   Place the coffee, sugar and vanilla bean and seeds in a small saucepan over high heat. Bring to the boil, then reduce heat to low and simmer for 10 minutes until slightly reduced. Cool slightly.
3. Step 3
   Beat the egg yolks in the bowl of an electric mixer until pale and frothy. With the motor running, gradually add one third of the warm coffee syrup until incorporated (reserving the rest to serve), followed by the 1/4 cup (60ml) Frangelico. Beat in mascarpone to combine.
4. Step 4
   In a separate bowl, whip the cream to soft peaks, then fold into the egg mixture, keeping as much air in the mixture as possible. Pour the mixture into the terrine or mould, cover with the overhanging paper or wrap, and freeze overnight until firm.
5. Step 5
   If desired, stir the extra 2 tablespoons of Frangelico into the remaining syrup, then refrigerate until needed.
6. Step 6
   When ready to serve, turn out the terrine onto a platter and slice 2cm thick. Divide among plates, then drizzle with the reserved coffee syrup and garnish with chocolate-coated coffee beans.

After-dinner choc-ices

Ingredients                            

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

Method                            

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

After-dinner mints

Ingredients

• 375g dark chocolate melts
• 2 1/2 cups pure icing sugar
• 1 tablespoon vegetable oil
• 2 tablespoons milk
• 1/4 teaspoon peppermint essence

Method                            

1. Step 1
   Grease a 6cm-deep, 20cm square cake pan.
2. Step 2
   Line base and sides with baking paper, allowing a 3cm overhang on all sides.
3. Step 3
   Place half the melts in a microwave-safe bowl. Microwave on high (100 per cent) for 1 to 2 minutes or until smooth, stirring with a metal spoon every 30 seconds.
4. Step 4
   Pour chocolate over base of prepared pan. Refrigerate for 15 minutes or until set.
5. Step 5
   Sift icing sugar in a microwave-safe bowl. Stir in oil and milk to form a thick paste. Microwave on high for 2 to 3 minutes, or until smooth, stirring every 30 seconds. Stir in peppermint essence. Set aside for 2 minutes to cool slightly. (If mixture is too thick, add 1 tablespoon milk).
6. Step 6
   Pour peppermint mixture over chocolate in pan, spreading with a spatula. Refrigerate for 15 minutes or until just set.
7. Step 7
   Place remaining chocolate in a microwave-safe bowl. Microwave on high for 1 to 2 minutes or until smooth, stirring with a metal spoon every 30 seconds.
8. Step 8
   Pour chocolate over peppermint layer.
9. Step 9
   Refrigerate until set.
10. Step 10
    Lift chocolate from pan and, using a warm knife, cut after-dinner mints into squares.

Aged cheddar & pear jalousie

Ingredients

• 4 beurre bosc pears
• 1/4 firmly packed cup (60g) brown sugar
• 1/4 cup (55g) caster sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon mixed spice
• 60g unsalted butter
• 375g block frozen puff pastry, thawed
• 250g aged cheddar, grated
• 1 egg, beaten with 1/4 cup (60ml) milk
• Warm honey, to serve

Method                            

1. Step 1
   Preheat oven to 200°C. Line a large baking tray with baking paper.
2. Step 2
   Peel, core and thinly slice the pears. Place in a bowl with the sugars, lemon juice and spices, then toss well to coat. Melt butter in a large pan over medium heat. Arrange pears in a single layer, reduce heat to low and cook, turning, for 4-5 minutes until tender. Cool.
3. Step 3
   Roll out pastry to a 25cm x 40cm rectangle. Halve pastry lengthways to make 2 long rectangles. Place 1 rectangle on the baking tray and prick with a fork, leaving a 1cm border. Scatter half the cheese within border, top with cooled pears then scatter with remaining cheese. Brush border with egg wash.
4. Step 4
   Gently fold remaining pastry rectangle in half lengthways and use a sharp knife to make cuts at 2cm intervals in the folded side, leaving a 2cm border on the unfolded style. Carefully unfold the pastry and place over the filling, pressing the edges to seal – the cuts in the pastry should separate slightly to reveal some of the filling.
5. Step 5
   Brush all over with remaining egg wash and bake for 25 minutes or until puffed and golden. Rest for 5 minutes, drizzle with honey, slice and serve.

Almond & raspberry flourless chocolate cakes

Ingredients                            

• Light olive oil spray, to grease
• 60g butter
• 55g (1/4 cup) caster sugar
• 1 1/2 tablespoons cocoa powder
• 30g (1/4 cup) almond meal
• 1 egg, lightly whisked
• 1 tablespoon milk
• Fresh raspberries, to serve

Chocolate ganache

• 150g dark chocolate, coarsely chopped
• 2 tablespoons pouring cream

Method

1. Step 1
   Preheat oven to 180°C. Spray two 9cm (base measurement across the widest part) heart-shaped cake pans with oil.
2. Step 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. Step 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. Step 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. Step 5
   Spread the chocolate ganache over the cakes. Top with raspberries.

Almond and brandy cake with poached peaches

Ingredients                            

• Melted butter, to grease
• 300g (3 cups) almond meal
• 315g (1 1/2 cups) caster sugar
• 5 eggs
• 2 tablespoons brandy
• 250g unsalted butter, melted
• 2 tablespoons 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. Step 1
   Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to grease. Line the base and sides with non-stick baking paper.
2. Step 2
   Combine the almond meal and sugar in a medium bowl.
3. Step 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. Step 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. Step 5
   Peel the peaches and discard the skin. Halve. Remove and discard the stones. Return the peaches to the syrup.
6. Step 6
   Place cake on a serving platter. Dust with icing sugar. Serve warm or at room temperature with cream and poached peaches.

Almond and date cake

Ingredients

• 1 tablespoon rice flour, plus extra for dusting
• 4 egg whites
• 1/2 lemon, juiced
• 1/2 cup caster sugar
• 1 1/4 cups almond meal
• 1 tablespoon cocoa powder
• 1 cup dates, sliced
• 1/4 cup dried cranberries

Lemon glaze

• 1 cup gluten free icing sugar
• 2 tablespoons lemon juice

Method

Step 1

Preheat oven to 180C. Lightly grease a 20cm spring-form pan and dust with a little rice flour. Line bottom with baking paper.

Step 2

In a large bowl, using an electric mixer, beat egg whites with a few drops of lemon juice until soft peaks form. Gradually add sugar, beating until glossy, firm peaks form.

Step 3

Fold in almond meal, cocoa and remaining lemon juice. Toss dates and cranberries with the rice flour and gently fold into the mixture.

Step 4

Spoon mixture into prepared pan. Bake for 30-35 mins until the cake begins to pull away from the sides of the pan.

Step 5

For the Lemon Glaze: In a small bowl, mix icing sugar with enough lemon juice to make it spreadable.

Step 6

Cool cake in pan on a wire rack for 5 mins, then loosen the sides of the pan and remove. While still warm, top with lemon glaze and serve in slices.

Almond and pear tartlets with honeycomb ice-cream

Ingredients                           

• 1L vanilla ice-cream, softened
• 1 x 50g bar Nestle Violet Crumble, coarsely chopped
• 1 1/2 tablespoons 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 tablespoon caster sugar

Method                            

1. Step 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. Step 2
   Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Use a 10.5cm-diameter fluted round pastry cutter to cut 4 discs from the pastry. Place the pastry discs on the lined tray.
3. Step 3
   Brush the discs with the egg. Place 1 pear half in the centre of each disc.
4. Step 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.

Almond and toffee windbeutel

Ingredients

• 115g butter, chopped
• 125ml (1/2 cup) water
• 125ml (1/2 cup) milk
• 1 1/2 teaspoons caster sugar
• 1/2 teaspoon salt
• 190g (1 1/3 cups) plain flour, sifted
• 6 eggs
• 315g (1 1/2 cups) caster sugar, extra
• 80ml (1/3 cup) water, extra
• 50g (1/2 cup) flaked almonds, toasted

Rum and vanilla cream filling

• 6 egg yolks
• 125g (3/4 cup, lightly packed) brown sugar
• 50g (1/3 cup) cornflour
• 1/4 teaspoon salt
• 750ml (3 cups) milk
• 1 1/2 teaspoons vanilla extract
• 60ml (1/4 cup) rum

Method                            

1. Step 1
   Preheat oven to 190C. Place the butter, water, milk, sugar and salt in a heavy-based saucepan over medium heat. Bring to boil. Remove from heat. Add flour. Use a wooden spoon to beat until well combined. Place saucepan over low heat. Stir for 1-2 minutes or until a ball forms. Cool slightly, stirring occasionally. Add eggs, 1 at a time, beating until smooth and shiny. Set aside to cool completely.
2. Step 2
   Place mixture in a piping bag fitted with a large plain nozzle. Pipe 2cm discs, allowing room for spreading, on lined baking trays. Bake for 20-25 minutes or until puffed and golden. Leave in oven, with door ajar, for 10 minutes. Set aside to cool completely.
3. Step 3
   Meanwhile, to make cream filling, whisk egg yolks, sugar, cornflour, salt and 125ml (1/2 cup) of milk in a bowl. Bring remaining milk and vanilla in a saucepan to a simmer over medium heat. Pour milk mixture over egg mixture. Whisk to combine, return to pan over medium heat and bring to a simmer. Whisk for 1 minute until thick. Whisk in rum. Cover surface with plastic wrap and place in fridge to chill.
4. Step 4
   Slice pastry buns in half horizontally. Place cream mixture in a piping bag fitted with a large star nozzle. Pipe cream mixture onto the base of each bun and sandwich with tops. Transfer to a baking tray lined with baking paper.
5. Step 5
   Place the extra sugar and water in a saucepan over medium heat. Stir for 2 minutes or until sugar dissolves. Bring to boil. Boil, without stirring, brushing down the side of the pan often with a wet pastry brush, for 10 minutes or until golden. Set aside for 1 minute to allow bubbles to subside. Drizzle the caramel over the buns. Sprinkle with almonds. Set aside for 5 minutes to set

Almond bananas

Ingredients                            

• 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 tablespoon vegetable oil
• 250ml (1 cup) 99 per cent fat-free custard, to serve

Method                            

1. Step 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. Step 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. Step 3
   Place bananas in serving bowls and serve with custard.

Almond blancmange with Amaretto syrup and sugar shards

Ingredients

Equipment

• You will need eight 1/2 cup moulds for this recipe.

Ingredients

• 250g blanched skinned almonds
• 2-3 drops almond essence
• 350ml single cream
• 4 sheets (20g) leaf gelatine
• 110g caster sugar
• 300ml thick cream

Amaretto syrup

• 1 cup caster sugar
• 3 tablespoons Amaretto liqueur

Sugar shards

• 125g slivered almonds
• 1/4 cup dried rose petals (see note), optional
• 1 cup caster sugar

Method                           

   

1. Step 1
   Preheat oven to 180°C.
2. Step 2
   Spread the blanched almonds on a tray and cook in the oven for 10 minutes until lightly toasted.
3. Step 3
   Grind in a food processor until fine, transfer to a saucepan, add the almond essence and single cream. Bring to the boil, stirring, over low heat then set aside for 15 minutes to infuse.
4. Step 4
   Place gelatine in a bowl of cold water for 5 minutes to soften.
5. Step 5
   Line a sieve with a sheet of muslin or a clean Chux cloth and pour the almond milk through. Discard the almond meal. Return to the saucepan over low heat and add the sugar, stirring to dissolve.
6. Step 6
   Squeeze the excess water from the gelatine and add to the milk. Turn off the heat and continue stirring for a few moments. Pour into a bowl and refrigerate for 10 minutes until it begins to thicken slightly.
7. Step 7
   Whip the thick cream in a bowl, then fold in the almond mixture. Pour into moulds and refrigerate for at least 4 hours.
8. Step 8
   Preheat oven to 180°C.
9. Step 9
   To make the sugar shards, spread the slivered almonds on a lined baking tray and roast in oven for 5 minutes. Add the rose petals to the tray and mix.
10. Step 10
    Place the sugar in a saucepan with 3 tablespoons of water, stir over a low heat to dissolve the sugar. Increase heat to medium and cook until a light golden brown.
11. Step 11
    Pour over the nuts and petals and set aside to cool completely. Break into shards.
12. Step 12
    To make the Amaretto syrup, place the sugar in a saucepan with 1/2 cup water and stir over low heat until the sugar has dissolved. Cook for 5 minutes, add the Amaretto and simmer for 2 minutes. Set aside to cool.
13. Step 13
    Briefly dip the moulds in warm water to loosen the blancmange and turn out onto serving plates. Serve with a sugar shard and Amaretto syrup.

Almond cake with apricot and vanilla bean syrup

Ingredients

               

• 250g butter, softened
• 2/3 cup caster sugar
• 4 eggs
• 2 cups almond meal (ground almonds)
• 1/4 cup rice flour
• Double cream, to serve

Apricot and vanilla bean syrup

• 1 vanilla bean, split
• 1/2 cup caster sugar
• 4 apricots, halved, stones removed, cut into thick wedges

Method                            

1. Step 1
   Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and sides with baking paper.
2. Step 2
   Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in almond meal and flour. Spread mixture into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool for 10 minutes.
3. Step 3
   Meanwhile, to make syrup: Using a sharp knife, scrape seeds from bean. Place seeds, bean, sugar and 1/2 cup cold water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves (don't boil). Bring to the boil. Reduce heat to low. Simmer for 7 minutes or until slightly thickened. Add apricots. Simmer for 2 to 3 minutes or until apricots are just tender. Remove from heat. Remove and discard bean.
4. Step 4
   Place cake on a plate. Spoon over apricot mixture. Serve with cream.

Almond cake with strawberries and caramel sauce

Ingredients                            

• Melted butter, to grease
• 130g (1 1/4 cups) almond meal
• 75g (1/2 cup) self-raising flour
• 200g butter, at room temperature
• 215g (1 cup) caster sugar
• 1/2 teaspoon vanilla essence
• 4 eggs
• 2 x 300ml ctns double cream
• 2 x 250g punnets strawberries, washed, hulled, sliced lengthways

Caramel sauce

• 12 soft caramels (such as Pascall Columbines)
• 80ml (1/3 cup) pouring cream

Method

1. Step 1
   Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with non-stick baking paper. Combine the almond meal and flour in a bowl.
2. Step 2
   Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Use a large metal spoon to fold the almond meal mixture into the egg mixture until well combined.
3. Step 3
   Spoon the mixture into the prepared pan and smooth the surface. Bake in oven for 55 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside in the pan for 10 minutes to cool before turning onto a wire rack to cool completely.
4. Step 4
   Meanwhile, to make the caramel sauce, combine the caramels and pouring cream in a small saucepan over medium heat. Stir until the caramels melt and the mixture is smooth. Set aside to cool to room temperature.
5. Step 5
   Use a balloon whisk to lightly whisk the double cream in a medium bowl until the cream thickens slightly. Use a large serrated knife to cut the cake in half horizontally. Place the base of the cake, cut-side up, on a cake stand. Spread half the double cream over the cake and top with half the strawberries. Repeat with the remaining cake, double cream and strawberries. Drizzle over the caramel sauce and serve immediately.

Almond custard tarts with roasted strawberries

Ingredients                            

• 625ml (2 1/2 cups) milk
• 100g (1/2 cup) caster sugar
• 95g (1 cup) flaked almonds, toasted
• 2 eggs
• 4 egg yolks
• 50g (1/3 cup) plain flour
• 40g butter, chopped
• 1 teaspoon almond essence
• 2 1/2 teaspoons vanilla extract
• 1 1/2 sheets (25 x 25cm) frozen butter puff pastry, just thawed
• 375g strawberries, washed, hulled, halved

Method                            

1. Step 1
   Bring the milk, sugar and almonds to the boil in a saucepan over medium heat. Set aside for 1 hour to infuse. Strain milk mixture into a jug. Discard almonds. Return milk mixture to pan.
2. Step 2
   Whisk eggs, egg yolks and flour in a heatproof bowl until thick and pale. Bring milk mixture to boil over medium heat. Gradually whisk milk mixture into egg mixture. Transfer to the pan. Bring to boil. Cook, whisking, for 1 minute or until mixture thickens and coats the back of a spoon. Stir in butter, almond essence and 1 1/2 teaspoons of the vanilla. Cover surface with plastic wrap to prevent a skin forming. Set aside for 20 minutes to cool slightly.
3. Step 3
   Preheat oven to 200°C. Use a round 12cm pastry cutter to cut 6 discs from the pastry. Line six 3cm-deep, 9.5cm (base measurement) pie tins with the pastry discs. Prick the bases with a fork.
4. Step 4
   Spoon custard into the pastry cases. Bake for 25 minutes or until custard is just set and the tarts are golden.
5. Step 5
   Meanwhile, line a baking tray with non-stick baking paper. Combine the strawberry, extra sugar and remaining vanilla on the prepared tray. Roast for 7-10 minutes or until the strawberry starts to soften. Add the orange and toss to combine.
6. Step 6
   Top the tarts with the strawberry mixture. Dust with icing sugar.

Almond jelly with fruit

Ingredients                            

• 3 gold-strength gelatine leaves (see note)
• 1 cup (220g) caster sugar
• 300ml pure (thin) cream
• 1 1/2 teaspoons almond extract
• 1 vanilla bean, split, seeds scraped
• Fruit salad (such as honey dew, mango and pawpaw) and mint leaves, to serve

Method                            

1. Step 1
   Begin this recipe a day ahead. Soak the gelatine leaves in cold water for 5 minutes to soften. Meanwhile, place 90g of the caster sugar in a pan over low heat with 200ml cold water, then stir to dissolve sugar. Squeeze excess water from the gelatine, then add the leaves to the syrup. Remove from the heat and stir to dissolve. Place cream, almond extract and 100ml water in a bowl. Add gelatine mix and stir to combine. Transfer to a 20cm round cake pan (not springform) or glass dish. Cover and chill overnight until set.
2. Step 2
   Place the remaining 130g sugar, vanilla pod and seeds, and 1/2 cup (125ml) water in a small saucepan over low heat. Stir to dissolve the sugar, then simmer, without stirring, for 2-3 minutes until syrupy. Cool, then discard pod. Divide fruit among serving plates, cut jelly into triangles, then place on top of fruit. Drizzle with vanilla syrup and serve scattered with mint.

Almond strawberry roulade

Ingredients                            

• 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. Step 1
   Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour.
2. Step 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. Step 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. Step 4
   Place sponge, seam side down, on a plate. Top with almonds. Dust with icing sugar. Serve

Amaretto parfait

Ingredients                            

• 450g Madeira cake, cut into 1cm slices
• 150ml amaretto (see note)
• 10 egg yolks (see note)
• 250g caster sugar
• 1L (4 cups) thin cream
• Amarena Fabbri cherries (see note) or seasonal fruit, to serve

Method               

1. Step 1
   Use the cake slices to line the base of a 28cm springform cake pan. You will need to cut some slices to fit, to ensure the base is completely covered. Brush cake with 1-2 tablespoons of amaretto.
2. Step 2
   Beat egg yolks and sugar in the bowl of an electric mixer until pale and thick.
3. Step 3
   Beat in remaining amaretto. In a separate bowl, lightly whip cream until soft peaks form and fold into egg yolk mixture. Pour into cake pan and freeze overnight.
4. Step 4
   Remove from freezer 10 minutes before serving. Release from pan, slice using a knife dipped in hot water and serve with cherries or seasonal fruit.