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.

Affogato

Strictly for adults - this decadent dessert combines cold ice-cream with hot, strong coffee and Italian liqueur. 

Ingredients (serves 4)

• 500g good-quality vanilla ice-cream
• 120ml Italian liqueur (such as amaretto or Frangelico)
• 4 espresso cups freshly brewed strong, black coffee

Method

1. Scoop ice-cream into 4 chilled bowls or cups, pour 30ml of liqueur over each. Top with hot coffee and serve immediately.

Lemon semifreddo

Ingredients (serves 8)

• Oil, to brush
• 4 savoiardi sponge-finger biscuits
• 80ml (1/3 cup) Vin Santo or dry marsala*
• 4 eggs, separated
• 2 lemons, rind grated
• 110g (1/2 cup) caster sugar
• 500ml (2 cups) thickened cream, whipped

•  Candied lemons

• 2 lemons, sliced
• 110g (1/2 cup) caster sugar

 

Method

1. Lightly brush a 24 x 10cm terrine with oil and line with plastic wrap.
2. Roughly break up the sponge fingers and place in a bowl with the Vin Santo. Beat egg yolks, lemon rind and sugar until pale. In a separate bowl, beat the eggwhites until soft peaks form. Fold together sponge fingers, egg yolk mixture, eggwhites and cream, then pour into prepared terrine. Freeze overnight.
3. To make the candied lemons, place lemon slices in a saucepan and cover with cold water. Bring to the boil, cook for 1 minute then drain. Discard the water and set the lemons aside.
4. Place the sugar and 425ml cold water in the saucepan. Stir over low heat until the sugar dissolves, then add the lemon slices and simmer for about 30 minutes (the lemons should be translucent and the liquid well-reduced). Drain the lemons on a rack over a tray until cool.
5. Allow the terrine to soften in the refrigerator for 1/2 hour. To serve, slice the semifreddo and serve with the candied lemons and cream, if desired.

 

Notes

• Begin this recipe the day before.
• * Vin Santo is Italian wine and is available either sweet or dry. If unavailable, use a good-quality dry marsala such as Pellegrino.

Basil pesto

With an abundance of colour, flavour and texture - a drizzle of homemade pesto brings simple dishes to life. 

Makes

1 1/2 cup

Ingredients

• 1 bunch basil, leaves picked
• 1/2 cup (40g) finely grated parmesan
• 1/3 cup (55g) toasted pinenuts
• 1 garlic clove, finely chopped
• 1/2 cup (125ml) extra virgin olive oil

 

Method

1. Place the basil, parmesan, pinenuts and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Taste and season with salt and pepper.
2. Place in an airtight container and cover with a little oil - this will help stop the basil from turning black. Store in the fridge for up to one week.

 

Notes

Freezing tip: Place pesto in an airtight container, cover with a layer of oil and freeze for up to a month. Place in the fridge overnight to defrost.

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.

Macaroni carbonara

mouth-watering traditional carbonara pasta with crispy pancetta.

Ingredients (serves 4)

• 500g dried macaroni pasta
• 30g butter
• 100g pancetta (see note), roughly chopped
• 2 garlic cloves, crushed
• 4 eggs, lightly beaten
• 100g parmesan cheese, grated

 

Method

1. Bring a large saucepan of salted water to the boil over high heat. Add pasta and cook, following packet directions, until tender.
2. Meanwhile, melt butter in a large, non-stick frying pan over medium heat. Add pancetta and garlic. Cook, stirring, for 3 to 4 minutes or until pancetta is crisp.
3. Drain pasta and return to saucepan. Add egg, pancetta mixture, three quarters of the parmesan and salt and pepper. Toss over low heat until well combined. Spoon pasta into bowls. Top with remaining parmesan and serve.

 

Notes

Note: You can buy pancetta from the supermarket deli. Bacon is also suitable.