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.

Chai panna cotta

A spiced indian take on a classic dessert. 

Makes

8

Ingredients

• 3 cardamom pods, bruised
• 2cm piece ginger, peeled, grated
• 2 chai and vanilla tea bags
• 1/2 cup boiling water
• 1 litre buttermilk
• 3/4 cup caster sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla bean paste
• 1 tablespoon powdered gelatine
• 1/4 cup chopped pistachio kernels
• 1 tablespoon orange zest

 

Method

1. Place cardamom, ginger and tea bags in a heatproof jug. Add 1/3 cup boiling water. Set aside for 30 minutes for flavours to develop. Strain mixture into a bowl. Discard cardamom, ginger and tea bags.
2. Place buttermilk, sugar, cinnamon, vanilla and tea mixture in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved and buttermilk is just warmed through. Remove from heat.
3. Place remaining boiling water in a heatproof bowl. Sprinkle over gelatine. Whisk to dissolve. Add gelatine mixture to buttermilk mixture, stirring constantly until combined. Pour into eight 200ml-capacity glasses. Refrigerate for 4 hours or until set.
4. Divide pistachios and orange rind between glasses. Serve.

Banana split

Some desserts will always be popular! Good, traditional banana split will always satisfy. 

Ingredients (serves 1)

• 1 banana, peeled, cut lengthways
• 2 scoops vanilla ice-cream
• 2 tablespoons chocolate sauce (see related recipe)
• 3 pecans, chopped

 

Method

1. Place banana slices on a plate. Top with scoops of ice-cream.
2. Drizzle with chocolate sauce. Sprinkle with nuts. Serve.

Choc Ripple cake

Create an impressive cake without ever turning on the oven. Taste members adore this choc ripple refrigerator cake and for good reason. 

Preparation Time

20 - 380 minutes

Ingredients (serves 9)

• 2 cups (500ml) thickened cream
• 1 tsp caster sugar
• 1 tsp vanilla essence
• 1 x 250g packet Arnott’s Choc
• Ripple biscuits
• Raspberries or seasonal berries to decorate

 

Method

1. Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.
2. Spread a little of the cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a cake.
3. Spread remaining cream over cake to cover entirely. Cover loosely with foil, then place in refrigerator for a minimum of 6 hours to set.
4. Just before serving, sprinkle cake with seasonal berries.

 

Notes

Tip: To create a beautiful stripy pattern, slice on an angle.
Variations: Peanut Brittle: Sprinkle chopped peanut brittle over chilled cake.
Scorched Almonds: Roughly chop scorched almonds and sprinkle over chilled cake.
White Choc: Fold grated white chocolate through cream mixture. Follow steps 2 and 3 of recipe. Serve Choc Ripple cake topped with white chocolate curls.
To make chocolate curls, spread melted chocolate on a marble board. Allow to set. Scrape a knife on an angle over chocolate to form curls.
Brandied Cherries: Combine halved cherries and brandy in a bowl. Stand for 10 minutes. Spoon cherry mixture over chilled cake.

Caramel banana trifle

With this speedy caramel banana trifle recipe, you'll have dessert on the table in under 30 minutes. 

Cooking Time

15 minutes

Ingredients (serves 6)

• 380g can caramel Top'n'Fill
• 600ml thickened cream
• 2 tablespoons icing sugar mixture
• 1 teaspoon vanilla essence
• 225g rectangular unfilled sponge cake (see note 1)
• 2 tablespoons coffee liqueur (optional, see note 2)
• 3 large bananas, thinly sliced
• 1/3 cup dry-roasted hazelnuts, chopped (see hint)

 

Method

1. Place caramel and 1/4 cup cream in a bowl. Whisk until smooth. Using an electric mixer, beat sugar, vanilla and remaining cream for 3 minutes until soft peaks form.
2. Cut cake into 3cm pieces. Arrange half over the base of an 8-cup capacity bowl. Drizzle half the liqueur (if using) over cake. Spoon half the caramel mixture over cake. Top with half the banana and half the cream mixture. Repeat layers with remaining cake, liqueur, caramel mixture, banana and cream mixture, finishing with cream mixture. Sprinkle with nuts. Serve.

 

Notes

Note 1: Rectangular sponge cake is available in packs of 2 (450g total) from the bakery department of larger supermarkets. Freeze remaining sponge for up to 2 months.
Note 2: You could use 1 teaspoon instant espresso coffee powder dissolved in 2 tablespoons boiling water instead of liqueur.
Tip: You can make trifle up to 6 hours ahead. Cover and refrigerate.
Hint: To make your own roasted hazelnuts, preheat oven to 180C/160C fan-forced. Place hazelnuts on a baking tray. Bake for 8 to 10 minutes or golden and toasted. Place on a tea towel. Rub to remove skins.

Bruschetta with honey ricotta and vanilla strawberries

Devilish as it looks, this dessert is super healthy, so feel free to give in to temptation without worrying about your waistline. 

Preparation Time

15 - 35 minutes

Cooking Time

15 minutes

Ingredients (serves 6)

• 250g fresh low-fat ricotta
• 2 tbs honey
• 185ml (3/4 cup) water
• 100g (1/2 cup) caster sugar
• 1 vanilla bean, split lengthways, seeds removed, reserved
• 2 x 125g punnets strawberries, washed, hulled, thinly sliced
• Olive oil spray
• 6 thick slices crusty bread
• Icing sugar, to serve

 

Method

1. Combine the ricotta and honey in a small bowl. Cover with plastic wrap and place in the fridge.
2. Place water and sugar in a saucepan over medium heat and stir until the sugar dissolves. Bring to a gentle simmer. Add the vanilla bean and seeds. Simmer, without stirring, for 10 minutes or until the syrup thickens slightly. Set aside for 20 minutes or until cooled to room temperature. Transfer to a bowl. Stir in the strawberries. Cover and place in the fridge to macerate.
3. Meanwhile, preheat a chargrill on high. Lightly spray with olive oil spray. Cook half the bread on grill for 2 minutes each side or until golden. Repeat with the remaining bread.
4. Spread 1 side of each bread slice evenly with the ricotta mixture. Divide among serving plates. Top with the strawberry mixture and dust with icing sugar to serve.

 

Notes

Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Continue from step 3 just before serving.

Coffee meringue kisses

With its deep, robust flavour and unmistakable aroma, coffee creates an altogether different high when it stars in decadent desserts. 

Preparation Time

20 - 50 minutes

Cooking Time

20 minutes

Makes

20 kisses

Ingredients

• 1 1/2 tsp dried espresso coffee powder
• 1/2 cup (100g) caster sugar
• 2 eggwhites
• 1/4 tsp cream of tartar
• 50g dark chocolate, melted
• Double cream, to serve

 

Method

1. Preheat oven to 100°C. Line an oven tray with baking paper.
2. Sift the coffee through a fine sieve to form a powder. Combine coffee and sugar in a bowl. Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, whisking well between each addition, until meringue is thick and glossy and sugar is completely dissolved. Add cream of tartar and whisk until just combined. Spoon into a piping bag fitted with a 1cm-fluted nozzle. Pipe 3cm-round meringues onto the lined tray. Bake for 30 minutes or until meringues are dry to the touch. Turn off oven and leave, with door ajar, to cool completely.
3. Use a small pallet knife to spread a little of the melted chocolate onto the base of each meringue. Place on a wire rack and set aside for 30 minutes or until set.
4. Spoon a little cream on the base of a meringue. Sandwich with another meringue. Continue with remaining meringues and cream. Serve immediately.

Amaretto oranges with vanilla mascarpone

Using only a few special ingredients, this gourmet orange dessert will impress even the most difficult to please.

 

Ingredients (serves 6)

• 1 vanilla bean, split, seeds scraped
• 250g mascarpone cheese
• 1/2 cup (125ml) amaretto liqueur (see note), plus 1 tbs extra for the mascarpone
• 6 seedless oranges (such as navels), scrubbed
• 1 1/4 cups (275g) caster sugar

 

Method

1. Combine vanilla seeds, mascarpone and 1 tablespoon amaretto in a bowl. Cover and chill while you prepare the oranges.
2. Trim the ends off the oranges, then using a peeler, carefully pare orange rind, being sure not to remove any of the white pith with the rind. Stack little piles of the pared rind strips on top of one another (about 4 at a time) and using a sharp knife, cut lengthways into very thin strips. Set aside.
3. Using a sharp knife, remove and discard the white pith from the oranges. Slice each orange across into 1cm-thick rounds, then stack the slices to reform their original shape and place on a large serving platter.
4. Bring a small saucepan of water to the boil. Add rind and simmer for 1 minute, drain, then repeat process to remove the bitterness. Place the sugar and 1/2 cup (125ml) water in a saucepan over low heat. Stir to dissolve the sugar, then increase the heat to medium-high and simmer for 5 minutes or until slightly syrupy. Add the blanched orange zest and cook for 3 minutes, then add the 1/2 cup (125ml) amaretto. Cool completely.
5. To serve, remove the candied rind from the syrup and pile on top of the oranges. Pour over the syrup and serve with the vanilla mascarpone.

 

Notes

Amaretto liqueur is made from bitter almonds or apricot kernels, from bottle shops.

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.

Cookie Dough Ice Cream Dessert

INGREDIENTS

 

1        roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1        container (1/2 gallon) cookie dough ice cream

2        cups Cookie Crisp® cereal

2/3     cup hot fudge topping

 

DIRECTIONS

 

1 Heat oven to 350°F. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. 2 Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes. 3 Meanwhile, remove ice cream from freezer; place in refrigerator to soften. 4 Spread softened ice cream evenly over cooled crust. Top evenly with cereal; press lightly into ice cream. Place hot fudge topping in small resealable food-storage plastic bag; partially seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over dessert. Freeze at least 1 hour or until firm before serving. Use foil to lift dessert from pan. Cut into squares.