Cheat’s strawberry bavarois Dessert:
Ingredients:
* 85g sachet strawberry jelly crystals
* 2 tbs strawberry liqueur (optional)
* 375ml can evaporated milk
* 150ml thickened cream, whipped to soft peaks
* 2 tbs grated white chocolate
Method:
Place jelly crystals in a large bowl. Whisk with 100ml boiling water to dissolve, then allow to cool. Add the liqueur, if using, then add the evaporated milk and use a hand-whisk to beat until thick and frothy.
Pour the mixture into your prettiest serving glasses or dishes and chill for at least 4 hours or until set.
When ready to serve, top each bavarois with whipped cream, white chocolate curls and strawberries, if desired.
Notes:
A classic bavarois is a chilled dessert of custard, cream, gelatine and fruit puree or other flavourings. This cheat’s version is a great store-cupboard dessert. They’re also lovely topped with sliced strawberries along with the cream and white chocolate.
After-dinner choc-ices Dessert:
Ingredients:
* 700ml vanilla ice-cream
* 200g good-quality dark chocolate
* 25g milk chocolate
Method:
Cover a large, flat baking tray with foil. Place small scoops of vanilla ice-cream on the tray and freeze until hard.
Melt chocolates in separate bowls over pans of simmering water. Once melted, set aside to cool.
Transfer ice-cream scoops to a wire rack over a baking tray and spoon the dark chocolate over each scoop; it should harden immediately.
Garnish each with a little of the milk chocolate. Freeze until firm before serving.
Banana split Dessert:
Ingredients:
* 1 banana, peeled, cut lengthways
* 2 scoops vanilla ice-cream
* 2 tablespoons chocolate sauce (see related recipe)
* 3 pecans, chopped
Method:
Place banana slices on a plate. Top with scoops of ice-cream.
Drizzle with chocolate sauce. Sprinkle with nuts. Serve.
Chocolate berry tiramisu cake:
Ingredients:
* 600ml thickened cream
* 1 teaspoon vanilla extract
* 3/4 cup caster sugar
* 500g mascarpone cheese
* 1 1/3 cups freshly brewed strong coffee, cooled
* 2/3 cup hazelnut-flavoured liqueur
* 500g packet Unibic Sponge Finger biscuits
* 250g frozen raspberries
* 250g frozen blueberries
* 100g dark chocolate, grated
Method:
Line a 24cm (base) springform cake pan with non-stick baking paper.
Whip cream until soft peaks form. Stir in vanilla and sugar. Whip until thick. Add mascarpone and stir gently to combine.
Combine coffee and liqueur in a shallow dish. Dip biscuits, 1 at time, into coffee mixture and use to line base of pan (cut to fit, if necessary). Top with a third of the mascarpone mixture, half the berries and a third of the chocolate. Repeat layers.
Top chocolate with a final layer of soaked biscuits, remaining mascarpone mixture and remaining chocolate. Cover and refrigerate overnight to allow biscuits to soften and flavours to develop. Serve.
Chocolate mousse cake:
Ingredients:
* 500g dark chocolate
* 2 tbs golden syrup
* 125g unsalted butter
* 4 eggs
* 1 tbs caster sugar
* 1 tbs plain flour, sifted
* Melted chocolate, to decorate
* Chocolate sorbet, to serve
* Coffee mascarpone
* 200g mascarpone cheese
* 2 tbs instant coffee
* 2 tbs pure icing sugar
Method:
Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.
Dessert recipes:
Finish your meal on a sweet note with this great selection of dessert recipes including cheesecake, chocolate cake, pudding, ice-cream, sorbet and so much more.
* After-dinner choc-ices
* Cheat’s strawberry bavarois
* After-dinner mints
* Banana split
* Berry tiramisu
* Cardamom & chilli chocolate truffles
* Chocolate berry tiramisu cake
* Chocolate mousse cake
* Pavlova roulade with lychee,
* banana and passionfruit cream
* Chocolate mousse in minutes
* Citrus curd tarts
* Coconut panna cotta with mixed berries
* Creme brulee cheesecakeLow-fat tiramisuPassionfruit flummeryPavlova
* Berry and mascarpone trifle
* Mangomisu
* Lemon meringue pies
* Sticky date pudding with caramel sauce