Rhubarb and berry mascarpone trifle

Busy all week, but love getting into the kitchen at weekends for a bit of cooking therapy? Try your hand at this gutsy flavoured, Mediterranean-inspired dessert. 

Preparation Time

30 minutes

Cooking Time

40 minutes

Ingredients (serves 4)

• 2 bunches rhubarb, trimmed, cut into 4cm lengths
• 250g fresh or frozen blueberries
• 110g (1/2 cup) caster sugar
• 2 oranges, juiced, 1 zested
• 10 wide sponge fingers (savoiardi), halved widthwise
• 1 lemon, juiced
• 8 ginger nut biscuits, crushed

• Custard

• 300ml pouring cream
• 6 egg yolks
• 2 tbs caster sugar
• 1 tsp vanilla paste or extract

• Mascarpone mixture

• 3 egg yolks
• 110g (1/2 cup) caster sugar
• 750g (3 cups) mascarpone
• 300ml pouring cream
• 2 oranges, zested

 

Method

1. Preheat oven to 200C. Place rhubarb and blueberries in a ceramic or glass baking dish, scatter over sugar and drizzle with half the orange juice. Cover with foil and bake for 30 minutes or until rhubarb is soft. Set aside to cool.
2. Meanwhile, to make custard, place cream in a saucepan and bring almost to the boil. Whisk egg yolks, sugar and vanilla in a bowl until combined. Gradually pour hot cream into egg yolk mixture, whisking until incorporated. Return the mixture to the pan over low heat and stir continuously with a wooden spoon until thick enough to coat the back of the spoon. Do not boil. Transfer custard to a bowl and place in the freezer to cool quickly.
3. To make mascarpone mixture, using an electric mixer, whisk egg yolks and sugar until tripled in volume. Add mascarpone, cream and orange zest, and whisk mixture to almost stiff peaks.
4. To assemble trifle, place sponge fingers in the base of a 4L (16-cup) bowl and drizzle with the lemon juice and remaining orange juice. Pour the cooled custard over. Top with half the mascarpone mixture and scatter with three-quarters of the crushed biscuits. Using a slotted spoon, carefully remove rhubarb mixture from the baking dish (reserving the fruit juices) and place over biscuits, then top with the remaining mascarpone mixture.
5. Place the reserved juices in a small saucepan and simmer over medium heat for 5 minutes or until thick and syrupy. Transfer syrup to a small cup. Refrigerate, along with the trifle, for 2 hours or overnight to cool completely.
6. To serve, drizzle a little syrup over the trifle and scatter with orange zest and remaining crushed biscuits.

Berry cordial

The kids will love this home-made berry cordial! 

Makes

3 cups

Ingredients

• 500g frozen mixed berries, thawed
• 2 teaspoons tartaric acid (see note)
• 1/2 cup lemon juice
• 1 1/2 cups caster sugar
• 1 cup boiling water

 

Method

1. Place berries, tartaric acid, lemon juice and sugar in a heatproof bowl. Add boiling water. Stir until sugar has dissolved. Strain through a sieve, pressing with the back of a spoon, into a large, heatproof jug. Pour into hot, sterilised bottles and seal. Refrigerate until chilled.
2. To serve: Use 1/3 cup cordial to 2/3 cup chilled sparkling mineral water or iced water. Serve with frozen raspberries.

 

Notes

Tartaric acid is a plant-derived preservative that prevents sugar crystallising and enhances flavour.

Berry bircher muesli

Make delicious low-fat breakfasts by combining crunchy oats with fresh fruit and nuts. 

Ingredients (serves 6)

• 3 cups rolled oats (see note)
• 1 1/2 cups unsweetened apple juice
• 1 granny smith apple, coarsely grated
• 1/2 cup slivered almonds, toasted
• 2 small limes, juiced
• 1 cup thick, plain yoghurt
• 1 cup mixed fresh berries (we used blackberries, strawberries, raspberries)
• 2 tablespoons honey

 

Method

1. Place oats in a large bowl. Pour over apple juice to cover. Stir to combine. Cover and refrigerate for at least 2 hours.
2. Just before serving, stir in apple, almonds, 1/4 cup lime juice, 3/4 cup yoghurt and 3/4 cup mixed berries.
3. Spoon muesli into bowls. Top with remaining yoghurt and mixed berries. Drizzle with honey. Serve immediately.

 

Notes

This recipe is best made 1 day in advance. Use regular (not quick-cooking) rolled oats for this recipe. Tip: You could replace the yoghurt in step 3 with milk.

Berry passion cheesecake

Chilled cheesecake is a crowd-pleaser, and our no-bake version studded with seasonal fruit is a lite choice for the new year. 

Preparation Time

30 - 420 minutes

Ingredients (serves 10)

• Light olive oil spray
• 250g pkt plain sweet biscuits
• 125g unsalted butter, melted
• 60ml (1/4 cup) boiling water
• 3 tsp gelatine powder
• 2 x 250g pkts light cream cheese, at room temperature
• 100g (1/2 cup) caster sugar
• 300ml ctn light thickened cream
• 1 tbs fresh lemon juice
• 300g fresh or frozen raspberries
• 2 passionfruit, halved
• 55g (1/4 cup) caster sugar, extra
• 1 tbs cornflour
• 60ml (1/4 cup) water

 

Method

1. Release the base from a 20cm (base measurement) springform pan. Invert. Spray with oil. Line the base and side with non-stick baking paper, allowing the edge to overhang.
2. Process biscuits in a food processor until finely crushed. Add butter and process to combine. Transfer to prepared pan. Use the back of a spoon to spread and press biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
3. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and use a fork to stir until the gelatine dissolves. Set aside for 10 minutes to cool.
4. Meanwhile, use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until well combined.
5. Add the gelatine mixture, lemon juice and half the raspberries to the cream cheese mixture. Fold to combine. Pour into the prepared pan and smooth the surface. Cover and place in the fridge for 4 hours or overnight to chill.
6. Process the remaining raspberries in a food processor until smooth. Press through a fine sieve into a small saucepan. Stir in the passionfruit pulp and extra sugar. Combine the cornflour and water in a small bowl. Add to the pan. Stir over medium heat for 2-3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature. Spread evenly over the top of the cheesecake. Place in the fridge for 1-2 hours or until set.

Berry sparkling slushies

Put away the ice - sorbet turns to slush in seconds with a drop of sparkling wine. 

Preparation Time

5 minutes

Ingredients (serves 4)

• 1L ctn berry sorbet
• 500ml (2 cups) strawberry-flavoured sparkling wine
• 2 tbs Bacardi rum

 

Method

1. Place the sorbet, sparkling wine and rum in the bowl of a food processor or jug of a blender. Process until smooth.
2. Divide among serving glasses and serve immediately.

 

Notes

For the kids: To make non-alcoholic berry slushies, omit the Bacardi and replace the sparkling wine with lemonade.

Berry punch

Makes

4 litres

Ingredients

• 125g blueberries
• 125g raspberries
• 250g strawberries, hulled, sliced
• 1.5 litres raspberry and cranberry juice, chilled
• 1 cup vodka
• 1 lime
• 1.25 litres lemonade, chilled
• ice cubes, to serve

 

Method

1. Place blueberries, raspberries and strawberries in a large bowl. Add juice and vodka. Cover and refrigerate for 1 hour to allow flavours to develop.
2. Thinly slice lime. Cut slices into small wedges. Stir through punch. Add lemonade and ice. Serve.

Berry tiramisu

Strawberries, blueberries and raspberries make this decadent Italian dessert a colourful addition to the dessert table.

 

Ingredients (serves 8)

• 2 eggs, separated
• 1/4 cup caster sugar
• 250g mascarpone cheese
• 300ml thickened cream
• 300g plain sponge cake
• 1 cup strong espresso coffee, cooled
• 1 cup Bailey's Irish Cream liqueur
• 250g strawberries, hulled, diced
• 125g fresh or frozen blueberries
• 125g fresh or frozen raspberries

 

Method

1. Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Fold in mascarpone. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.
2. Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Refrigerate for 30 minutes.
3. Cut cake into 1cm cubes. Combine coffee and liqueur together in a jug. Combine strawberries, blueberries and raspberries in a bowl.
4. Place 4 cake pieces in the bases of eight 1-cup capacity glasses. Pour 25ml of coffee mixture over each. Use a spoon to press cake into base. Top with 2 tablespoons of mascarpone mixture and 1 heaped tablespoon of berries. Repeat layers with remaining cake, coffee mixture, mascarpone mixture and berries. Cover. Refrigerate for 3 hours or overnight. Serve.