Delightful Desserts

STRAWBERRY
TRIFLE
Dessert can be made a day ahead.
1 vanilla swiss roll page 17

2 cups milk
1f4 cup water
5 egg yolks
2 cups sweetened whipped cream
2 tblsp sugar
112 cup chocolate vermicelli
1 tsp vanilla essence

250g punnet strawberries
1 tblsp gelatin
50g chocolate
Sprinkle gelatin over water in small

bowl. Stand bowl in pan of
simmering water until gelatin
dissolves. Then cooL
Heat milk, beat egg yolks and

sugar in electric mixer, gradually
pour hot milk in yolk mixture while
beating. Beat for 2 minutes. Pour
custard back into pot and stir
continuously on medium heat until
custard is thick and coats back of
spoon. Do not boil. Remove from
heat, add vanilla and gelatin and
mix welL Cool completely.
Line 4 glasses with sliced swiss roll.

Divide custard between the 4
glasses.Allowto set for 1-2hours. Pipe
fresh cream equally over the
custard. Sprinkle vermicelli
over the cream. Dip strawberries
half way in melted chocolate and
place over the chocolate. Serve
chilled.Serves4.
Note: Dessert can be made in an

18cm square glass dish. Other fruits
apart from strawberries can be used
e.g. gooseberries, peaches,
raspberries etc.
STRAWBERRY
TRIFLE
1 vanilla swiss roll page 17

2 cups milk
% cup water
5 egg yolks
2 tblsp sugar
1/2 cup chocolate vermicelli

250g punnet strawberries
1 tblsp gelatin
50g chocolate
Sprinkle gelatin over water in small

bowl. Stand bowl in pan of
simmering water until gelatin
dissolves. Then cool.
Heat milk, beat egg yolks and

sugar in electric mixer, gradually
pour hot milk in yolk mixture while
beating. Beat for 2 minutes. Pour
custard back into pot and stir
continuously on medium heat until
custard is thick and coats back of
spoon. Do not boil. Remove from
heat, add vanilla and gelatin and
mix well. Cool completely.
Line 4 glasses with sliced swiss roll.

Divide custard between the 4
glasses.Allowto set for 1-2hours. Pipe
fresh cream equally over the
custard. Sprinkle vermicelli
over the cream. Dip strawberries
half way in melted chocolate and
place over the chocolate. Serve
chilled.Serves4.
Note: Dessert can be made in an

18cm square glass dish. Other fruits
apart from strawberries can be used
e.g. gooseberries, peaches,
raspberries etc.
TRIFLE
Trifle is best made a day ahead.
1 recipe custard page 25
1 pkt raspberry jelly (BOgY
1 can fruit cocktail
1 pkt green jelly (BOg).
or canned cream
1 pkt pineapple jelly (BOg)
1 vanilla sponge cake page 16
Prepare jellies according to instructions in

separate bowls and set till soft but not firm.
Prepare custard according to recipe and cool
completely. Cut cake into lcm thick slices.
Arrange cake slices to fit bottom of 2 litre
deep dish. Arrange half the can fruit on the
cake and pour a little of the fruit juice on the
fruit. Pour the partly set raspberry jelly over
the fruit. Cover the jelly with half the custard
and then with half the cream. Repeat the
layers ending with whipped cream.
Decorate with whipped cream and nuts.
~ote: Trifle is basically layers of cake, fruit,

jelly, custard and cream. You can add
anything you like e.g. chocolate bits, nuts,
chocholate sauce, strawberries, crushed
biscuits etc. You can also arrange in any
order so long as the end result is appealing to
the eye.
========~~--~ -
COCONUT TRIFLE
. . Dessert can be made a day ahead.
1 cup finely grated fresh coconut l1z pkt Marie biscuits

440g can pineapple rings 290g can cream
Custard
2 cups milk
2 egg yolks
200g can sweetened condensed milk
Line bottom of a 1 litre glass dish with 2 layers of Marie biscuits. Place 4 pineapple rings on
biscuits, leave 3 rings for decorating and pour pineapple juice over biscuits. Blend milk, egg
yolks, condensed milk and vanilla in blender. Pour in a heavy based saucepan and simmer
over low heat. Keep stirring or the custard will curdle. Remove from heat just before it begins
to boil. Cool custard then pour over the pineapple rings. Chill dessert for 1 - 2 hours until the
custard has set. Blend cream and pour evenly over custard. Spread coconut over cream and
decorate with pineapple rings. Chill for 3 - ~ hours before serving. Serves 6 - 8.
SINFUL TRIFLE
1 round 20cm chocolate cake page 26
1 recipe chocolate filling page 14
:._cup chocolate vermicelli
~Og fresh strawberries
cup sugar
1 recipe marshmallows
_ arshmallow
cup sugar 1 tsp vanilla
=4 cup water pinch of pink food colour
tsp gelatin
Slice cake to 1cm thickness. Place 1 slice cake in 20cm round glass dish. Sprinkle gelatin over
:~ cup water in small bowl. Combine 1/2 cup water and 1 cup sugar and bring to boil. Boil till
- ick and bubbly. Mix gelatin mixture to syrup, cool slightly. Add vanilla and colour then
vhisk in electric mixer for 15 - 20 minutes or until mixture is thick and creamy. Quickly pour
. ture over cake and' allow to set for 1 - 2 hours. Spread chocolate filling over marshmallow
ar d sprinkle chocolate vermicelli over chocolate filling. Refrigerate for 1- 2 hours.
op strawberries, combine the 1/2 cup sugar and strawberries and leave aside for 10 - 15
zni utes until sugar is dissolved. Spoon strawberries over chocolate vermicelli. Decorate with
h cream. Serves 8 -10.
CHOCOLATINA
400g dark chocolate (albany) 2 pkts (125g each) Boudoir biscuits
1 can condensed milk (395g) 1 cup milk
1 small can cream (155g) 2 cups sweetened whipped cream
Line a 20 x 25cm square or round pie dish with plastic wrap. Reserve 4 squares of chocolate for
grating over tart. Melt the rest of the chocolate in a bowl over simmering water. Stir cream and
condensed milk into chocolate. Dip biscuits in milk one by one and pack tightly in a single
layer at the bottom of dish. Spread half the chocolate over the biscuits. Arrange another layer
of dipped biscuits on top of the first layer, arranging them in the opposite direction. Chill for 2-
3 hours, turn onto plate. Evenly spread the remaining chocolate on top of biscuits. Pipe fresh
cream in swirls on the chocolate. Grate the reserved chocolate over the top. Serve chilled.
Serves 10 - 12.
be made a day ahead. Turn onto platter 1 - 2 hours before serving.
oudoir biscuits 250g mascarpone cheese or cottage cheese
_ ed pears 500ml sweetened whipped cream
_ - .te dairy milk chocolate
_ -' acolate and melt over simmering water. Stir until smooth. Add mascarpone cheese
- hocolate, little by little, whisking until smooth. Fold half the whipped cream into the
-e mixture. Lightly grease an 18cm round deep pan. Line bottom and sides with
-: . -rap. Arrange a layer of Boudoir biscuits, dipped in pear juice, on the bottom of
pan. Spread 1/2 of the mousse over the biscuits. Arrange the pear slices in a single
~-,o- "",-i' th the curved edges against the sides of the dish. Repeat the layering two more times
- ~ ith a layer of biscuits. Cover dessert with plastic wrap and chill for 5 - 6 hours. Turn
:...atter. Decorate with left oyer cream and pears. Top with white chocolate curls and .
- .th cinnamon. Serves 8 - 10.
TIRAMISU
Dessert can be made a week ahead. Decorate 1 - 2 hours before serving. Dessert can be
served frozen or soft.
1fz cup hot milk 2 full cups sweetened whipped cream

1 tsp coffee 250g mascarpone cheese or cottage cheese
2 tblsp sugar % cup flaked almonds toasted
1 tsp vanilla essence 1 recipe chocolate sauce page 20
11/2 pkt Boudoir biscuits chocolate curls for decorating
Line a 21 x 10 cm loaf pan with foil. Mix milk, coffee, sugar and vanilla essence, cool slightly.
Dip 8 biscuits one at a time in coffee mixture and arrange in 2 rows of 4 biscuits at the bottom
of loaf pan.
Beat cheese until smooth, fold in half the cream and half the almonds, spread half of this
cream mixture onto biscuits evenly. Dip another 8 biscuits, one at a time in coffee mixture and
arrange in 1 row. Spread remaining cream mixture on biscuits and arrange the last 8 biscuits,
dipped in coffee mixture, in 2 rows of 4. Cover with foil and chill for 1-2 hours until firm.
Turn onto plate, decorate with the remaining fresh cream, almonds, chocolate sauce and
chocolate curls. Serves 8 -10.
Note: Use fresh cream, cottage cheese or sour cream instead of mascarpone cheese.
HOCOLATE TIRAMISU
sert can be made a week ahead. Decorate 1 - 2 hours before serving. Dessert can be
ed frozen or soft.
g dairy milk chocolate 1 tsp coffee

_ full cups sweetened whipped cream 1f4 cup chopped nuts
- cup milk lOOg Boudoir biscuits
Decorating
:.cup chopped nuts 2 mandarins peeled (naartji)
- ieces flake chocolate 1/2 cup sweetened whipped cream
d cherries
~ e an 18 x 8 cm loaf pan with foil. Melt chocolate in a bowl over hot water. Cool then fold
the whipped cream and nuts. Dip 8 biscuits one at a time in mixture of milk and coffee,
-zrange at bottom of loaf pan, trim biscuits to fit pan. Spread chocolate mixture over biscuits
= enly. Dip remaining biscuits and arrange on the chocolate mixture. Trim biscuits to fit pan.
- . er with foil and chill for 1- 2 hours. Turn onto serving plate, spread sides and top with.
- - cream. Coat sides with chopped nuts and decorate top with flake and fruit. Serves 6.
EXOTIC TRIFLE
1 small loaf fruit cake l1z cup smooth peanut butter

200g dairy milk chocolate 2 cups sweetened whipped cream
l1z cup sugar 1 can baby apples
1 cup milk
Melt chocolate over hot water until smooth. Dip apples half way in chocolate and place 0
wax paper until set. In a heavy saucepan, cook and stir the remaing chocolate, sugar, milk an
peanut butter over low heat until smooth. Cut cake into fingers, place at the bottom and sid -
of a 1 litre bowl, leaving gaps in between. Trim cake fingers to fit bowl. Pour peanut butte
sauce over cake. Allow to set for 30 minutes. Pipe fresh cream over sauce and decorate with
baby apples. Chill for 3 - 4 hours. Serves 6 - 8.
LITCHI CUSTARD JELLY

Dessert is best made a day ahead.
5 cups milk 1 tsp vanilla essence

395g can condensed milk l11z cup boiling water
290g can cream 1 pkt black currant jelly
2 level tblsp china grass powder 1 can !itches
2 tblsp custard powder 1 cup sweetened whipped cream
2 tblsp milk powder
Dissolve jelly in hot water. Pour into a 2 litre jelly mould. Allow to set for 1 - 2 hours until firm
Mix china grass powder, custard powder and milk powder with 1 cup milk. Heat the rest 0-
the milk, add the custard mixture and condensed milk to the hot milk, stirring continuousl .
Boil for 5 minutes, remove from heat then add vanilla essence and cream. Whisk well. Cool
slightly, pour onto black currant jelly in jelly mould. Allow to set for 3 - 4 hours until firm.
Turn onto plate, pipe ruffles with fresh cream and top with canned litches. Serves 8.
CHERRY TRIFLE
Dessert is best assembled 2 - 3 hours before serving. Swiss roll can be made a day ahea
Fill swiss roll with whipped cream.
395g can condensed milk or less 112cup pecan nuts

250g cream cheese or fresh cream 2 chocolate flakes
1 chocolate swiss roll page 17 1 cup sweetened whipped cream
425g can cherries drained
Whisk condensed milk and cream cheese until smooth. Arrange half the swiss roll slic
the bottom of a 20cm round or square bowl. Sprinkle half the nuts over the swiss
Spread half the cheese mixture over the swiss roll. Crumble 1 chocolate £lake over eh
mixture. Repeat layers. Pipe whipped cream over top. Decorate with cherries, nuts
chocolate. Dessert can also be made in individual glasses. Serves 8 -10.
BUTTERSCOTCH CUSTARD
Dessert is best made 3 - 4 hours before serving.
1 cup milk 1/4tsp salt

1/2 cup water 1 rounded tblsp butter
2 egg yolks 1 tsp vanilla essence
1/2 cup brown sugar 2 tblsp whipped cream
1/4 cup all purpose flour 1 Crunchie chocolate chopped
Combine milk, water, yolks, sugar, £lour and salt in blender until smooth, pour into s
saucepan, bring to boil over medium heat, stirring constantly until thick. Remove from he
stir in butter and vanilla. Pour into 2 dessert bowls. Decorate wi
fresh cream and chocolate. Serve warm or chilled. Serves 2.
MAIZE MEAL PUDDING

290g can cream 1 level cup maize meal

1/4 tsp cinnamon 11/2 cups milk
1Jz cup sugar 50g dark chocolate
1 tsp vanilla essence 1/4 cup chopped nuts
Leave aside 2 tblsp cream. Combine the rest of the cream, cinnamon, sugar and va
essence in a sauce pan and heat. Mix maize meal and milk and add to hot cream mixture. Coo
on medium heat until thick. Pour into 3 - 4 individual glasses. Cool to room temperature. Me
chocolate over hot water until smooth, add 2 tblsp cream and beat well. Pour a tblsp
chocolate over each pudding and sprinkle chopped nuts. Refrigerate for 3 - 4 hours befor
serving. Serves 3 - 4.
STRAWBERRY FLAN
Flan can be made a day ahead. Keep in air tight container in refrigerator. Fill flan 2 - 3 hours
before serving.
3 eggs 3 rounded tblsp all purpose flour
3 heaped tblsp castor sugar 1 tsp vanilla essence
Filling
250g punnet fresh strawberries 112 cup castor sugar
2 cups whipped cream
Grease a 21cm round flan pan, cover base with wax paper extending over grooves, grease
paper and dust with flour. Beat eggs and vanilla essence with electric mixer until thick and
creamy. Add sugar little by little, beating until sugar is dissolved between additions.
Gradually fold in sifted flour. Spread mixture evenly into prepared pan. Bake at 180°Cfor 12-
15 minutes, until flan is firm. Carefully run knife around edges and turn onto wire rack to cooL
Chop strawberries, sprinkle sugar over strawberries and leave aside for 15 - 20 minute
Gently fold strawberries and syrup into the whipped cream. Pour mixture evenly into flar.
case, decorate with extra cream and strawberries, chill for 2 - 3 hours. Sliceand serve. Serves
-8.
Note: To make chocolate flan, replace 1 tblsp flour with 1 tblsp cocoa powder
If your flan is too shallow, scoop out some cake from centre to make it deeper
If you don't have a flan pan, bake a round cake and scoop out centre leaving a lcm she
Grease pan very well to remove cake easily from pan.
CHOCOLATE FLAN
1 recipe flan (above) 1 cup sweetened whipped cream
Chocolate filling:
290g can cream( room temperature) % cup water
200g dark chocolate 1 tsp gelatin
Make flan according to recipe. Cool. Melt chopped chocolate in small bowl over simmerin
water and beat until smooth. Sprinkle gelatin over water in small bowl, stand bowl ir.
simmering water until dissolved. Mix gelatin with melted chocolate, gently fold chocola r=
into cream, mix well. Fill chocolate mousse into flan. Chill for 1 - 2 hours until firm. Spread a
thin layer of whipped cream over chocolate mousse and decorate with left over cream. Dus
edges with cocoa. Sliceand serve. Serves 8.
MANGO MOUSSE
1 pkt 80g peach jelly 1 cup boiling water
2 tblsp gelatin 1 cup mango juice
380g can evaporated milk 1 cup ripe mangoes chopped and puree
1fz cup caster sugar 1fz cup cold water
Chill evaporated milk overnight. Dissolve jelly powder and sugar in boiling water. SOa.!
gelatin in cold water for 5 minutes then add to hot jelly and stir until completely dissolvec.
Mix mango juice and allow to cool. Beat evaporated milk with an electric beater until sill:
peaks form. Add cooled jelly mixture, beating continuously. Fold in mango puree. Pour into:
-10 individual glasses or in a 2 litre dish. Refrigerate for 3 - 4 hours until set.
STRAWBERRY GATEAU
Cakes can be made a day ahead. Assemble cake 3 - 4
hours before serving.
Cake
4 eggs 1f4 cup cooking oil
1 level cup sugar 1/2 cup milk
1 tsp vanilla 1 rounded cup cake flour
1 tsp baking powder
Grease 2 round or square 22cm cake pans and line base with greased wax paper. Beat eggs
and vanilla essence with electric mixer until thick and creamy (15 minutes). Add sugar little
by little and beat until sugar is dissolved between additions. Sift flour and baking powder
together 3 times. Fold milk and oil into the egg mixture, then fold in flour. Pour mixture
equally between pans. Bake at 180°C for 20 minutes until firm. Carefully run knife around
edges and turn immediately onto wire racks to cool.
Filling
SOOgfresh strawberries 2 tblsp icing sugar
SOOmlsweetened whipped cream
Glaze:
Use recipe from fruit tarts on page 81, add pinch of red food colour.
Beat cream and icing sugar until stiff peaks form, sandwich cakes with a layer of cream and
chopped strawberries. Cover and decorate cake with fresh cream. Fill centre with chopped
strawberries and pour enough glaze to cover strawberries. Chill for 3-4 hours before serving.
Serves 9 .
SS ROLL MOUSSE
-- roll can be made a day ahead. And dessert can also be made a day ahead.
=: ecorate 2 - 3 hours before serving .
. s Roll
4 rounded tblsp all purpose flour
ded tblsp castor sugar 2 tsp baking powder
~ vanilla essence 1 cup jam or fresh cream.
- -~ e a 25 x30cm swiss roll pan, cover base with grease proof paper and dust with
- ...T. Beat eggs and vanilla essence with electric mixer until thick and creamy. Gradually
- .:illgar, beat until sugar is dissolved between additions. Gently fold in the sifted flour and
"'-'-.'hUpowder. Spread mixture into prepared pan, bake at 180°Cfor about 12 minutes until
_.....•.•
Turn cake onto tea- towel, remove lining paper, roll gently from narrow end using tea-
-e:to lift cake and guide roll. Cool completely. Gently unroll cake, spread evenly with jam
z: h cream, reroll cake.
~To make chocolate swiss roll, replace 1 tblsp flour with 1 tblsp cocoa.
~For a strawberry swiss roll use strawberry jam.
'Voosse
trawberry jelly (80g) 290g can cream
boiling water 2 tblsp icing sugar
chopped strawberries 1 recipe strawberry
glaze page 81
_ ~eand sides of a 1 litre heart shaped pan with a plastic
_ ~lice swiss roll into 1 cm thick slices and line bottom
- __ies of pan. Freeze pan until needed. Dissolve jelly and
~::: zar in hot water and cool slightly, then mix in cream
- - pped strawberries very well. Pour this mixture into
:: ~ heart shaped pan and refrigerate for 4 - 5 hours.
o platter. Decorate with strawberry glaze, whipped
- a; d strawberries. Serves 4.
e cream can also be used to fill the centre.
WICKED CHOCOLATE CAKE
1 recipe chocolate cake page 26
Chocolate mousse filling
200g dark chocolate cup water
1J4
% cup milk 1% cup sweetened whipped cream

1 heaped tblsp gelatin
Melt chocolate over simmering water, then stir in milk. Sprinkle gelatine over water, stand in
pan of simmering water until dissolved. Add to chocolate and mix well. Cool slightly.
Gradually stir in the whipped cream. Refrigerate until needed.
Cocoa Cream
1 cup whipped fresh cream 2 tblsp icing sugar
1 tblsp cocoa
Sift cocoa and icing sugar over the whipped cream and fold in lightly.
Chocolate Ganache
100g dark chocolate 100g cooking chocolate for decorating
155g can cream 100g strawberries
Melt chocolate over simmering water. Add cream to hot chocolate and stir.
Bake 2 x 22cm round cakes according to recipe .When cool, cut both cakes into 2 layers. Line a
22cm spring form pan with plastic wrap. Place 1 layer of cake at the bottom of pan, spread half
the mousse over the cake. Place another layer of cake and spread all the cocoa cream over it.
Place another layer of the cake and spread the left over mousse. Place the last layer of cake.
Refrigerate cake for 3 - 4 hours until set. Carefully turn cake onto platter and spread thin layer
of chocolate ganache all around cake.
Chocolate Decoration
Place 10cm wide strips of wax paper on large tray. Chop chocolate and melt over simmering
water until smooth. Fill chocolate in plastic bag. Snip a corner to make a very small hole. Pipe
a checked pattern onto wax paper. Chill until the chocolate begins to set but is still flexible.
Carefully lift wax paper and wrap around cake, wax paper side out, lining up the edge with
bottom of the cake. Carefully remove paper. Cover top of cake with chocolate ganache.
Decora te wi th strawberries and chocolate cur Is. Dust with icing sugar. Serves 8 - 10.
ill
tl
CHOCOLATE MINI SWISS ROLLS
Swiss roll can be made a day ahead.
6 eggs separated 1 heaped tsp baking powder

2/3 cup castor sugar 2 tblsp cocoa
1 tsp vanilla essence 3 cups sweetened whipped cream
1/2 cup all purpose flour
Chocolate sauce
lOOgdairy milk chocolate
l55g can cream (room temperature)
Grease a 33 x 46 cm swiss roll pan with oil. Line with grease proof paper. Grease paper
with oil and dust with flour.
Beat egg whites in electric mixer until soft peaks form. Gradually add sugar, beat
dissolved between additions, add in yolks one by one then add vanilla essence. Sift fla
baking powder and cocoa together 3 times, then gradually fold into the egg mixture.
Spread mixture into prepared pan evenly. Bake at 180°Cfor 10 -12 minutes or until firm. T
over onto tea towel. Remove paper lining, cut off edges, roll gently from narrow end, usi
tea towel to lift cake and guide to roll, cool completely. Gently unroll cake, divide cake int
parts horizontally. Spread each with whipped cream and reroll each piece. Chill these 3 ro
for 1 hour then slice each roll into 3 cm pieces. Place each piece upright on large platter. Po
tblsp of chocolate sauce on each piece. Drizzle each piece with melted chocolate. Pipe a f
stars on each piece with fresh cream.
Chocolate Sauce
Place chopped chocolate in small bowl. Stand in pan of

simmering water, stir until smooth. Beat cream until smooth.
Mix cream with melted chocolate. Mix until very smooth.
Serves 10 - 12.
Note: If you don't have a large swiss roll pan, divide batter
into 2 smaller pans.
OCOLATE PARCELS
- - late cake and decorations can be made a day ahead.
:::nble cakes 2-3 hours before serving.
ruare chocolate cake page 26 2 cups sweetened whipped cream

ooking chocolate 1 recipe chocolate sauce page 20
:.= cake horizontally into two. Sandwich cakes with whipped cream. Cut cakes into 5cm
:- . Coat half the squares with a little chocolate sauce. Melt chocolate in a bowl
- a an of hot water, stir until smooth. Spread chocolate thinly on a sheet of grease proof
= or drizzle chocolate on a piece of grease proof paper.
--",-, almost set, cut into 5 cm squares or size to fit sides of
are cakes. Allow to set. Lift carefully and place on sides
zases. Pour a tsp of chocolate sauce on each square and
:.a rosette of whipped cream in centre and decorate with
- Cover other square cakes with chocolate sauce and
--_ e as desired. Chill for 1 - 2 hours before serving.
-=9.
CHOCOLATE BROWNIE SQUARES
Dessert can be made a day ahead. Keep covered in refrigerator. Slice and decorate 1- 2
hours before serving.
300g dark chocolate (albany) 1 level cup castor sugar

110g butter 4 eggs
1 level cup ground almonds 11/2cups fresh cream
Preheat oven to 180°C.Grease and line bottom and sides of 18 x 18cm square pan with fo
Melt half chocolate and all the butter in a bowl over simmering water. Add the almon '-
castor sugar and eggs. Mix well. Turn the mixture into the prepared tin and bake for 25 - =
minutes until firm. Leave to cool in the oven. Melt the remaining chocolate and cool slightly
Whip the cream until soft peaks form. Gradually stir cream into the chocolate, sprea
evenly over brownie, refrigerate for 1 - 2 hours until firm. Slice into squares. Decorate wi '
more fresh cream and cherries. Serves 9.
Note: Very cold cream mixed with chocolate gives a speckled effect.
CHOCOLATE CUSTARD MOUSSE

Dessert can be made 1 day ahead. Turn onto plate 1 - 2 hours before serving.
1 small square vanilla sponge cake page 16 1 full tblsp gelatin
% cup water 6 tblsp sugar
100g dark chocolate 4 full tblsp custard powder
5 cups milk
Line a 1 litre ribbed mould with cling film. Cut out lcm thick slices of cake and arrange as
shown. Cut remaining cake into lcm thick slices to fit top of mould. Mix custard powder an
sugar with half cup milk, heat the rest of the milk, add the custard mixture and boil unti,
thick. Melt chocolate over simmering water then add to the warm custard. Sprinkle gelatin
over water in small bowl,
stand in a pan of simmering
water. Stir until dissolved
then add to the custard. Mix
very well. Strain hot custard
into prepared mould. Place
cakeslices over mousse to
cover top. Cover with cling
film. Refrigerate for 6 - 8
hours. Turn mousse onto
plate. Decorate with
whipped cream. Serves 8 to
10.
CHOCOLATE FINGER
MOUSSE
Mousse can be made a day ahead.
1 litre milk
3 level tblsp custard powder
4 tblsp milo
125g packet Boudoir biscuits
l1f2 tblsp cocoa
290g can cream
6 tblsp sugar
Mix custard powder with 1/2 cup cold milk. Heat the rest of the milk with milo, cocoa ar
sugar. Add the custard mixture to the hot milk, stirring all the time until mousse is thi
Remove from heat and add essence. Layout Boudoir biscuits in rectangle glass dish 27x 18c::
Pour hot mousse over biscuits. Allow biscuits to float up. Chill mousse for 5 - 6 hours
Decorate with cream and dust a little cocoa on top. Or decorate with fresh cream and drizz.
chocolate.
RASPBERRY FALOODA
1 litre milk 2 1f2 level tsp china grass powder
~395g can condensed milk or less 1fz tsp raspberry essence
155g can cream 1fz tsp essence of ice cream
2 egg yolks pinch of pink food colour
1 full tblsp cornflour
Mix milk, egg yolks and china grass powder in blender. Bring to boil on medium heat, stirring
continuously so it does not burn. Boil for 10 minutes. Remove from heat then add the rest :
the ingredients. Mix very well with hand whisk. Pour into a 1.5 litre wet jelly moul
chill for 4 - 5 hours. Turn onto plate, decorate with fruit slices or flaked almonds. Serves 6
STARD
:= zstard is best made 5 - 6 hours before
.ing or make hot custard just before
.ing. Cold custard can be served
_-' hot puddings and hot custards can
_served with cake and cold puddings .
. e milk
.onal - 1/2 tsp cardamom powder
eaped tblsp custard powder
.onal - ltsp vanilla essence
_ cup sugar
custard with 1/2 cup cold milk. Heat the rest of the milk and sugar. Add the custard
rure to the hot milk stirring all the time. Boilfor a few minutes until custard is thick. Pour
- a 1 litre glass dish and sprinkle a little sugar on top to stop a thick layer forming on top.
for 3 - 4 hours. Serve with can fruit, fresh fruit or jelly cubes. Serves 4 - 5.
: Add more custard powder for a thicker consistency, reduce custard powder for a
_:ng consistency.
-; is a very simple and easy

-;: e dessert. To make it less
==-.ing, omit the cream.
z can be made 6 - 8 hours
== erving.
- rose essence
cardamom powder
livered almonds
pink food colour
~ -e flour with the milk

__ ar. Bring to boil,
--.--~ all the time until
Remove from heat,
cream, essence,
_:: and c a r d a m o m
our into 4 individual
~;;o:;c:s_ and decorate with
___.-:::-.....:-
~onds. Chill for 4 - 5
. efore serving.
CHOCOLATE CAKE MOUSSE
Cake can be made a day ahead.
Chocolate Cake
4 large eggs (room temperature) 1/2cup hot water
1 level cup sugar 2 heaped tblsp cocoa
1 tsp vanilla essence 1 rounded cup all purpose flour
% cup cooking oil 1 rounded tsp baking powder
Grease 2 round or square 22cm cake pans and line base with greased wax paper. Beat e :
and vanilla essence with electric mixer until thick and creamy (15minutes). Add sugar lit;
by little and beat until sugar is dissolved between additions. Sift flour and baking pow
together 3 times. Mix cocoa and hot water. Fold cocoa mixture and oil into egg mixture th
fold in flour. Pour mixture equally between pans. Bake at 180°C for 20 minutes until fir::J
Carefully run knife round edges and turn immediately onto wire racksto cool.
Mousse
3 1/2 cups milk 1 heaped tblsp cocoa
lOOgdairy milk chocolate 155g can cream
395g can condensed milk 1 level tsp china grass powder
3 rounded tblsp custard powder 1 cup sweetened whipped cream
Slice cake to lcm thickness. Cut cake to fit a 29 x 17cm rectangle dish. Line base with c
Melt chocolate over simmering water, add cream and mix we ...-
Heat 3 cups milk. Mix lh cup milk with custard, china grass and cocoa, stir custard and coc .:
mixture into hot milk and bring to boil. Remove from heat. Add condensed milk, chocolate
and cream mixture to the custard and mix well. Pour hot custard over cake. Cool ther;
refrigerate for 3- 4 hours until set. Decorate with fresh cream. Serves 8-10.
~~~~ADILLA MOUSSE
.c=-=:~ can be made a day ahead.
~tpineapple jelly
otwater
granadilla pulp
can cream chilled
can evaporated milk chilled overnight
condensed milk
=_ .ejelly in hot water, add granadilla pulp.

chilled evaporated milk until stiff,
- ::- - add in condensed milk and cream.
- :..-'";elly mixture into the cream mixture. Pour mousse into individual glasses or into a 1
- -'-. Decorate with fresh cream and extragranadilla pulp. Serves 6 -8.
e granadilla can be very sour. So be sure to taste mousse and add extra condensed
- zeeded. If using canned pulp add less condensed milk.
OLATE PEPPERMINT MOUSSE
evaporated milk chilled overnight

::can condensed milk
cream
-•.•••.•_•..-:sp gelatin
~::I;:',I"'elter
_lisp - oa
crisp chocolate bar
=-=- . led evaporated milk until

- - - condensed milk and cream.
_Il!'OL=_ g-elatin over water in small bowl,
::-~ over simmering water, and stir
ed. Cool slightly, add to
.1I:t::::'::=-'::- milk mixture. Sift cocoa into
.a:::::=-';:: milk mixture. Chop chocolate
~ieces, leave aside a little for
.or:::,s=- and fold the rest into mousse .
.idual glasses or in a 1.5 litre
for 4 - 5 hours. Decorate with
•••. ====::a... d chocolate. Serves 4-5
SAFFRON JELLY
llitre water Vz tsp cardamom powder
1/2 cup sugar good pinch of saffron
2 level tsp china grass powder
Mix all the ingredients in pot and boil for 10 minutes. Cool slightly and pour into individual
glasses or pour into a 1 litre bowl. Chill for 3 - 4 hours before serving. Serves 6.
WHITE CUSTARD
llitre milk l1zcup sugar
1 cup cream 1 tsp vanilla essence
3 heaped tblsp cornflour
Mix cornflour and sugar with 1/2 cup milk then add to the rest of the milk and cream. Bring to
boil on medium heat, stirring continuously until custard gets thick. Remove from heat, add
vanilla, strain and cool. Scoop spoonfuls of custard, alternating with fruit cocktail with syrup
and juice or strawberries and set in individ ual glasses. Chill for 3 - 4 hours then serve.
Serves 6.
Note: If using strawberries, chop strawberries, sprinkle with sugar and leave aside for
15 - 20 minutes until sugar dissolves. Pour strawberries with syrup on custard.
STRAWBERRY MOUSSE
250g punnet strawberries 1 tblsp gelatin
290g can cream 1/4 cup water
200g = l1z can condensed milk
Sprinkle gelatin over water in small bowl, stand bowl in simmering water. Stir until
dissolved. Blend together strawberries, cream, condensed milk and gelatin mixture. Pour
into individual glasses. Chill for 3 - 4 hours. Decorate with more strawberries and serve.
Serves 4.
Note: Cream can be replaced by sour cream or Greek yogurt.

MINT MOUSSE
125g pkt Boudoir biscuits 2 drops green food colour

lOOgwhite marshmallows l1z tsp peppermint essence
1 cup whipped fresh cream 25g mint crisp chocolate for decorating
1 cup milk
Line a 12cm souffle dish with foil extending 3cm over edge. Line dish with Boudoir biscuits
put a dab of butter on sugared side to help biscuit stick to foil. Refrigerate until needed.
Combine marshmallows and milk in sauce pan. Stir until marshmallows have melted, all -
to cool. Fold in colour, essence and fresh cream. Refrigerate mixture for 40- 45 minu
stirring occasionally until mixture is thick. Pour into prepared biscuit lined dish. Chill for 3-
hours. Carefully remove dessert by lifting foil from souffle dish. Carefully remove foil ar:
place dessert on plate. Decorate with ribbon. Grate chocolate over the top. Serves 6.
MOCHA CHIP PIE

lOOgpkt chocolate wafer crumbs 1 tblsp gelatin

30g butter % tsp salt
1fz cup milk 60g chocolate melted
l1z cup sugar 1 tsp vanilla essence
1fz cup mild coffee 2 cups whipped cream
% cup water toasted almonds
Preheat oven to 180°C. Combine wafer crumbs and butter, press onto the bottom and u;-
the sides of an 18 x 18 cm square dish. Bake for 5 - 7 minutes or until lightly browne .
Cool on wire rack.
Sprinkle gelatin over milk, let stand for 1 minute. Stir over low heat until gelatin E
completely dissolved. Add sugar, coffee, water and salt. Stir until sugar is dissolved. Remove
from heat, stir in melted chocolate and vanilla. Cover and refrigerate for 30 - 45 minutes unti.
slightly thickened, stirring occasionally. Fold 1 cup cream into thickened coffee mixture
Spread evenly onto crust. Decorate with left over cream and almonds. Serves 9.
PINE APPLE CRUSH
Dessert can be made a day aheaz
Best served ice cold.
380g can evaporated milk (chilled

overnight)
200g can condensed milk
15~g can cream
1 tblsp gelatin
560g can crushed pineapple
1 cup sweetened whipped cream
Drain crushed pineapple and sa

juice. Sprinkle gelatin over pineapp.
juice in small bowl, stand in pan
simmering water until gelatin ..::
dissolved.
Whip evaporated milk until sti::

peaks form. Add in can cream,
condensed milk and gelatin. Fold ~
half the crushed pineapple.
Spoon the rest of the pineapple in

10 individual glasses or a 2 litre disr
Pour mousse over pineapple an .;
refrigerate for 3 - 4 hours. Decorate
with whipped cream. Serves 10 -12.
· st made a day ahead.
"\ berry yogurt

ora
et strawberries
ensed milk
- gar
cream
-·,....~
.....
e cremora, condensed milk and
~ electric mixer until smooth.
~';;'--.,a 1 litre dish and refrigerate for
.....::;:-til
firm. Chop strawberries, mix
__zar and leave aside for 20 - 30
til sugar has dissolved. Spoon
earn mixture into six glasses,
_:alf the strawberries over the
~,en spoon half the strawberry
ver the strawberries. Repeat the
decorate with strawberries.
_ 3 - 4 hours. Dessert can also be
_ 3.1 litre glass bowl. Serves 6.
::..er fruit can be used instead of

_~ ries e.g. raspberries, peaches etc.
STRAWBERRY YOUGURT MOUSSE
Dessert can be made a day ahead. Keep refrigerated.
1 cup strawberry yogurt 250g punnet strawberries
2 pkts strawberry jelly (BOgeach) 1 full cup fresh cream whipped
2 tblsp sugar 1 full tblsp gelatin
% cup water 200g condensed milk
Prepare 1 pkt jelly according to instruction. Pour into a 1 litre dish and allow to set until fir
Chop strawberries, mix with sugar and leave aside. Sprinkle gelatin over cold water, sta:
bowl in pan of simmering water until gelatin dissolves. Mix yogurt and condensed milk v
well, fold in gelatin and strawberries. Pour mousse onto set jelly. Refrigerate for 3 - 4 ha
Decorate with strawberries. Serves 6.
•..~~AM SODA MOUSSE
essert is best made 3 - 4 hours before serving. Jelly can be made a day ahead.
water
5 380g can evaporated milk
SF china grass powder % can condensed milk(395g)
sugar 2 tsp cream soda essence
- of green food colour
= evaporated milk
- ~--2:-t. Boil water, china
. -:- vder and sugar for 10
_:r:=~. Add 1 tsp cream soda
~CJ.:==_ and colour and pour
~ deep tub. Allow to
: - 4 hours until solid.
- - with small holed
-:.. k evaporated milk
.:ensed milk until stiff
e in size. Add 1 tsp
_ da essence and pinch
-ood colour. Add
~"-n.rI jelly. Chill for 2 - 3
:.IT into individual
- .:: erve. Serves 12 -
EASY MILK JELLY
This is the easiest dessert. Dessert can be
made a day ahead. Jelly can be made
slightly harder by adding more china grass
powder.Set in 11/2 inch deep dish. When set
cut into squares and serve.
1 litre milk
2 level tsp china grass powder
few drops rose essence
395g can condensed milk
pinch of pink food colour
1 tsp cardamom powder
Boil milk and china grass powder for 10 minutes, add condensed milk and boil a further
minutes. Remove from heat, add cardamom powder, essence and colour. Pour into a 1li
glass dish and decorate with sliced almonds. Chill for 3 - 4 hours until firm. Cut into 3
squares and serve. Serves 6.
Note: Add a can of fruit cocktail drained when adding colour. Set in jelly mould.
Note: If using a mould, add 1/2tsp more china grass powder to make a firm jelly.
COCONUT JELLY
Dessert can be made a day ahead.This dessert is very easy to make and very refreshing 0"'"
hot day. M'IX water, chin a grass power d an
400g can coconut milk sugar, and bring mixture to boil i:
2 1/2 cups water 10 minutes. Remove from hea:
2 level tsp china grass powder add coconut milk, salt and food colo
% cup sugar Pour into a 1 litre glass bowl
few drops pink food colour 1 litre jelly mould. Refrigerate -
pinch of salt 4 - 5 hours. Serves 6.
_'= made a day ahead. Turn onto plate 1 - 2 hours before serving.
395g caramel treat

china grass powder 1 tsp vanilla essence .
flour 1 recipe chocolate sauce page 20
~-r·::.ot-'ened whipped cream
_::~ er milk, china grass, cornflour, caramel treat and vanilla in blender. Bring to boil
::::a ,stirring all the time. Remove from heat, cool slightly and pour into a 1 litre wet
=- 6igerate for 3 - 4 hours until firm. Turn onto plate. Decorate with chocolate sauce,
~ and chocolate. Serves 5 - 6.
- _ make a firmer jelly, add little more china grass powder.
COFFEE JELLY
Jelly can be made a day ahead. Turn onto plate 1 - 2 hours before serving.
1 litre milk 2 l1z level tsp china grass powder
2 tsp instant coffee 395gcan condensed milk
1 tsp vanilla essence 2 tsp custard powder
Mix coffee, china grass powder and custard powder with 1 cup milk. Bring to boil the res-
the milk then add the coffee mixture and condensed milk to the boiling milk. Boil for
minutes stirring all the time. Remove from heat, then add vanilla essence and pour into ~
litre wet jelly mould. Chill for 3 - 4 hours. Turn over onto platter and decorate with whip
cream and chocolate. Serves 6.
OCOLATE MILK JELLY
can be made a day ahead.
milk
sp custard powder
:: e el tsp china grass powder
::•..Isp cocoa
_:-can condensed milk
_ vanilla essence
_ -
.!le _ sweetened whipped cream
:.... a grass powder, custard powder,

- and half cup milk. Heat the rest of the
:::en add the chocolate mixture and
ed milk to the hot milk. Boil for 5
_~_.-' stirring all the time. Remove from
add essence. Pour into a 1 litre
uld. Chill for 3 - 4 hours until set.
er and decorate with fresh cream
- olate. Serves 6.
PEPPERMINT JELLY
Jelly can be made a day ahead. Turn onto plate 1 to 2 hours before serving.
1 litre milk lOOg peppermint crisp chocolate

2 112 level tsp china grass powder 1/2 tsp peppermint essence
1 cup vanilla ice-cream pinch of green food colour
200g = 112 can sweetened condensed milk l55g can cream
Bring to boil milk, china grass powder, can cream and condensed milk. Keep stirring to a
scorching. Boil for 10 minutes, remove from heat and cool slightly. Add ice-cream, esser.
and food colour. Mix well and pour into a 2 litre wet jelly mould. Refrigerate for 4 - 5 hour
Turn jelly onto serving plate. Decorate with whipped cream and grated peppermint cris
chocolate. Serves 6.
ALMOUSSE
- .:an be made a day ahead. Mousse can also be made a day ahead. Assemble cake 3 - 4
:: before serving.
sponge cake page 16 395g can sweetened condensed milk

strawberry jam 290g can cream
milk 2 tsp vanilla essence
el tsp china grass powder 2 drops raspberry essence
~ cornflour 2 egg yolks
_ sweetened whipped cream 250g fresh strawberries
:= 22.cmdeep cake pan with plastic wrap and

- ~an until needed. Blend milk, china grass
::.... cornflour, condensed milk and yolks.
:.-":: mixture until thick. Remove from heat
- - . cream, vanilla and essence. Mix well then
--.--~ prepared pan. Refrigeratefor 4 - 5 hours until
-~cakeinto 3mm thick slices.Spread jam on two
make a sandwich of 3 slices each. Wrap in
Tap and freeze to set. Cut cake sandwiches
thin slices, place on dessert as shown.
with whipped cream and strawberries.
RAINBOW SQUARES
Dessert is best made a day ahead. This jelly takes time to prepare since each layer must ~
set before the next layer is added.
1 pkt black currant jelly (BOg) 2 1/2 cups cold water

1 pkt lemon or orange jelly 2 full tblsp gelatin
1 pkt raspberry jelly 2 cups milk
1 pkt lime jelly 2 cups sour cream
4 cups boiling water 2 tsp vanilla essence
1/2 cup sugar
In a bowl dissolve black current jelly in 1 cup boiling water. Add 1/2 cup cold water, stir t-
pour into a 32 x 22cm dish coated with non - stick spray. Refrigerate until set but not firm, -
about 30 minutes. In a small saucepan, sprinkle gelatin over 1/2 cup cold water. Let stand f -
minute, stir in milk and sugar, stir over medium heat until gelatin and sugar are dissolv
Remove from heat, whisk in sour cream and vanilla until smooth. Divide mixture equally ir
3 bowls. Pour 1 part of cream mixture over black current jelly. Chill until set but not firm -
60 minutes). Prepare remaining flavoured jellies as directed for black currant je:...
Alternately, layer flavoured jellies with creamy gelatine layers, allowing each to set bef
adding next layer. Top with lime jelly. Refrigerate overnight. Turn onto plate. Cut i::
squares or any shape. Serves 12 -15.
KT BAR MOUSSE
an be made a day ahead.
. a sponge cake page 16
_ milky bar chocolate
an cream
whites whisked - Optional
utter
_ .••.•.........
whipped fresh cream
peppermint essence
_-; e to lcm thickness. Cut cake to

- - of 27 x 16 cm rectangle dish.
~ e milky bar chocolate, butter
=eam and place over pan of
--".==_ing water, stir until chocolate has dissolved. Cool. Fold in egg whites, fresh cream and
~~~:u'nt essence. Pour mousse over cake and spread evenly. Dust with a little cocoa.
.ith fork. Decorate with chocolate leaves. Refrigerate for 3 - 4 hours. Serves 8 -10.
r RIBBON CAKE'
aR~E: .s best made a day ahead. This jelly takes time to prepare since each layer must be
e the next layer is added.
wberry jelly (BOgeach) 2 pkts lime jelly (BOgeach)

earn (290g each) 4 l1z cups boiling water
=:. kt strawberry jelly in 11/2 cups boiling water. Pour into a 2 litre wet jelly mould .
.: for 2 - 3 hours until firm.
- ~ other pkt of strawberry jelly in % cup boiling water, cool, then add 1 can cream,
~. smooth. Pour on top of red jelly and allow to set for 3 - 4 hours until firm.
:=' _ kt lime jelly in 11/2 cups boiling water. Cool then pour over pink jelly. Allow to
_ - 3 ours until firm.
:? t lime jelly in % cup boiling water. Cool then add 1 can cream, whisk until
- :IT on top of green jelly. Allow to set for 7 - 8 hours or preferably overnight. Dip
water for a few seconds. Turn on to plate just before serving. Serves 8 -10.
COCONUT CUSTARD
400g can coconut milk 1 full tblsp gelatin

1 cup milk % cup water
4 egg yolks 1 cup whipped cream
% cup sugar 1 tsp vanilla essence
Pinch of salt 1/2 cup grated coconut
Spray a 1 litre jelly mould with non stick spray. Whisk egg yolks and sugar in electric mr
until light and creamy. Heat milk and coconut milk to just under boiling point and gradua
pour into egg mixture, whisking continuously. Return mixture to pan, stir over very low h
for about 10 minutes until mixture thickens slightly, add vanilla and salt. Do not boil. C
Sprinkle gelatin over water in a small bowl, stand bowl in a pan of simmering water 11.:-
gelatin dissolves. Stir gelatin mixture into custard and set aside to cool to room temperate:
Gently, fold whipped cream into custard until combined. Pour mixture into prepared mo .
Refrigerate for 3 - 4 hours until set. Turn onto plate. Decorate with fresh grated coconu:
fruit. Dessert can also be made in individual moulds.
Serves 6-8.
Note: Coconut milk can be replaced by milk.

~~"aSODA JELLY
---",I_-Inil
water, china grass powder and sugar. Boil for 10 minutes. Remove from heat and
_....r and flavouring. Pour into shallow pan so jelly is only 1cm thick. Chill for 1hour
then cut into cubes.
1 tsp cream soda flavouring

p china grass powder 1 tsp vanilla essence
ondensed milk pinch of green food colouring
- to boil with china grass powder and condensed milk. Boil for 10 minutes, stirring
---'e. Remove from heat then add cream, essence, flavouring and colour. Pour into a 2
"clly mould. Allow to set for 10 minutes then add the water jelly cubes into the jelly
--:'Li1l
for 3 to 4 hours until firm. Turn over and decorate with fresh cream. Serves 8.
CRUNCHIE ICE CREAM
2 litres vanilla ice cream 1/2 cup peanuts

200g pkt ginger biscuits 1/4 cup mini chocolate chips
4 x 40 g Crunchie chocolate bars
Line a 24 x 24cm square cake pan with plastic. Crush biscuits coarsely, chop chocolate fin .
and chop peanuts coarsely. Mix all ingredients together in large bowl. Fill ice cream
prepared pan. Freeze for 2 - 3 hours. Divide ice cream into 3cm cubes. Leave in pan and fre -
overnight. Cut into 3cm cubes and serve. Serves 10 -12.
BERRY RING
2 cups clear apple juice 2 tblsp sugar

1/2 cup water 1 cup mixed berries
1 full tblsp gelatin SOOgvanilla ice cream
Sprinkle gelatin over water in a small bowl stand bowl in pan of simmering water, stir ur.
dissolved. Combine apple juice, gelatin and sugar. Place berries in a 1 litre jelly mould ar
pour jelly into mould. Allow to set for 5 - 6 hours or overnight. Turn onto plate and ser:
with vanilla ice cream. Serves 4.
ICE CREAM PYRAMID
Pyramid can be made a week ahead.
1 litre strawberry ice cream 1f2 cup chopped nuts
2 litres vanilla ice cream chocolate for decorating
1/4 cup cherries chopped 112 cup desiccated coconut
12 Tennis biscuits
Line foil in rectangle pan 21 x 27 cm. Chill pan

in freezer for 20 minutes. Spread vanilla ice
cream evenly into pan. Layout biscuits in 3
rows. Freeze. Meanwhile add cherries and
nuts quickly into the strawberry ice cream and
spoon it onto the middle row of biscuits like a
pyramid. Freeze ice cream again for 2 - 3
hours until firm. Lift ice cream with foil from
sides and fold into a pyramid. Shape well and
freeze again until needed. Just before serving,
drizzle with chocolate and sprinkle nuts and
coconut over ice cream. Slice with electric
knife. Serves 8.
OCOLATE AND VANILLA BOMBE
can be made a week ahead. Turn onto plate 15 minutes before serving.
olate swiss roll chilled page 17 optional: 112 cup chopped nuts
vanilla ice-cream chocolate sauce page 20
chocolate ice-cream
_- a 3 litre pudding bowl, line with plastic

d freeze empty for 10 minutes. Slice
sr 11into 1 cm thick slices and line all sides
- Slightly soften vanilla ice-cream and
_____z thick layer over swiss roll slices. Freeze
_ - :.ITS until ice-cream is firm. Add nuts to
:::e ice-cream, fill into bowl, and level off
__ .•.__.•..
- er with plastic wrap and freeze at least
_~. Turn onto plate and decorate with
sauce, whipped cream and nuts.
AVOCADO ICE CREAM
Dessert can be made a week ahead.
3 medium ripe avocados = 500g pulp 290g can cream

395g can condensed milk 2 tblsp lemon juice
1 cup milk 2 cups vanilla ice cream
Cut avocados in half, remove seeds and scoop out pulp. Combine all ingredients excep:
cream in blender, blend until smooth. Stir in softened ice cream. Mix quickly and pour
cylinder cake tin lined with -plastic, or -pOUTinto \ell-y m.ould. 13reeze. ice. cream. O'lerr
unn\ very full\.. Caxetu..\\-y un:ID.ou\d. ice cream., slice. and. se.-rve..Se.-rve.s'-\).
AVOCADO CREAM

3 medium avocados = 500g pulp % cup sugar
2 1/z cups milk 2 tbsp lemon juice
Cut avocado in half, remove the seed, scoop out all the pulp. Blend together avocado, ~
sugar and lemon juice until smooth. Pour into individual glasses and refrigerate for ~
hours. Serves 4.
Note: Dessert can be made using low fat milk and diet sugar.
CHOCOLATE KULFI
Kulfi can be made 1 week ahead. Slice just before serving.
SOOmlfresh cream 2 tblsp cocoa
39Sg can condensed milk 1 tsp instant coffee
1 can evaporated milk 1 tsp vanilla
Line 2 small loaf pans with plastic wrap and freeze empty for 30 minutes. Chill cr :;:
condensed milk and evaporated milk overnight. Whip fresh cream and condensed milk c
soft peaks form. Whip evaporated milk separately until frothy and double in size. Mix er
and evaporated milk, whisk for 1 minute only. Divide into 3 parts. To one part add var.
essence, to other part add coffee dissolved in 1tbsp hot water then cooled. To the last part :;:
sifted cocoa. In loaf pan first spoon vanilla kulfi, level off then spoon the coffee kulfi and las
spoon the chocolate kulfi. Cover loaf pans with plastic wrap and freeze for 1- 2 days. Slice a
serve. Serves 8.
Note: Add flaked chocolate and nuts to kulfi, if desired.
COCONUT KULFI
Kulfi can be made a week ahead. Scoop onto plate just before serving. Add few halve'
cherries for some colour. Instead of coconut, add 1cup marie biscuits crushed coarsely
1 litre milk 1 can evaporated milk
2 tblsp heaped cornflour 1 cup full fresh cream whipped
39Sg can condensed milk 1 cup desiccated coconut.
Chill evaporated milk overnight. Mix cornflour with 1/2 cup milk. Heat the rest of the IT.
add the condensed milk and the cornflour mixture. Keep stirring until the custard is th;
Cool completely then chill till ice cold. Whip evaporated milk till frothy, and double in ~
Fold together custard, evaporated milk, fresh cream and coconut. Pour mixture into a 2:"-
tub and freeze for 1-2 days. Scoop or slice and serve. Serves 8.
STRAWBERRY KULFI
Kulfi can be made a week ahead.
39Sg can condensed milk 2S0g punnet fresh strawberries
SOOmlfresh cream pink food colour
1 can evaporated milk
Line two loaf tins with plastic wrap and freeze empty for 30 minutes. Chill all ingredier.
overnight in the refrigerator. Chop half the strawberries and blend the rest of the strawberri
with a little evaporated milk. Whip condensed milk and cream together until soft peaks fo
Whip evaporated milk separately until thick and frothy then mix into the cream and whip f
1 minute only. Divide mixture into 3 parts. Spoon 1 part into loaf tin and level off. To oth
mixture add chopped strawberries and a drop of pink food colour. Mix well and spoon on t _
of first layer. To the last mixture add the blended strawberries and few drops of liquid pir.
food colour. Spoon this on top of second layer, cover with more plastic wrap and fre
overnight. Sliceand serve. Serves 8.
Note: For a neater finish, allow each layer of kulfi to freeze before adding another layer.
Note: Use other fruits instead of strawberries e.g. mango, blueberries, raspberries, cannec
peaches or apricots.
PISTAKULFI
Kulfi can be made a week ahead. Scoop onto platter just before serving. Instead of pistacr
nuts add a cup of chopped almonds and few drops almond essence.
39Sg can condensed milk (or less) 1 cup coarsely chopped pistachio nuts
SOOmlfresh cream 1/2 tsp cardamom essence
1 can evaporated milk 1/2 tsp green food colour
Line a deep 1 litre dish with plastic wrap and freeze empty for 30 minutes. Chill -
ingredients in refrigerator overnight. Whip condensed milk and cream until soft peaks fo
Whip evaporated milk separately until thick and frothy then mix into the cream mixtur
whip for 1 minute only. Add essence, pistachio nuts and green food colour to make a liz
green colour. Spoon into dish and cover with plastic wrap. Freeze for 1 day. Scoop or slice ice
cream and serve. Serves 8.
AERO TERRINE
Dessert is best made 2 - 3 days ahead.
1litre softly whipped fresh cream 3 Aero chocolate bars chopped
200g can condensed milk chocolate decorations
1 small vanilla sponge cake page 16 5 whole glace cherries chopped
Grease a 1 litre loaf pan and line bottom and sides with plastic wrap. Slice cake into 2, ther;
cake to fit loaf pan. Leave aside 1 cup fresh cream for decoration and add condensed II'l.LJ
the rest of the cream. Divide cream into 3 parts. To 2 parts of cream, add half the cho _
Aero chocolate. To 1 part of cream add chopped cherries.
Spread 1 part of cream with chocolate at the bottom of loaf pan. Cover with 1 slice of ::
spread cherry cream over cake and top with other slice of cake. Spread last layer of er ::
cover with plastic wrap and freeze for at least 24 hours. Turn sideways onto plate. Dec _
with left over cream, Aero chocolate and chocolate decorations. Slice and serve frozen.
Serves 6.
ON ICE CREAM
--==. .....,..t.:...~ can be made a week ahead.
_".-Li:;~"" ripe melon chilled

varulla ice cream
diced fruits
-.- le from the stem end of melon. Remove

-=-~d pips and stringy pieces. Spoon out
-.:>'on flesh, chop into small pieces and
-"'"-_-e it with the fruit. Mix the fruit into the
.mED:-:a ice cream and fill into the melon shell.
e piece of melon from hole and freeze
melon for 8 - 9 hours. Slice into
-= =-;:: 0 serve. Serves 4 - 6.
..&J,& •.•• Y ICE CREAM
vanilla ice cream 112tsp cherry essence

- opped nuts few drops pink food colour
opped red cherries 1/4 cup green cherries
. :=.1 litre loaf pan and line bottom and sides with plastic wrap. Freeze empty pan for 10
- -:' tes. Mix half the ice cream with the chopped cherries and spread evenly at the
; loaf pan. Freeze 2 - 3 hours until frozen. Add cherry essence, food colour and nuts
- er ice-cream and spread evenly over vanilla ice-cream. Cover with plastic wrap and
~.;;: ..•.=.-_. east 24hours. Turn onto platter. Decorate with cherries. Sliceto serve. Serves 5.
STRAWBERRY ROULADE
Dessert is best made 2 - 3 hours before serving. Fill meringue 1 - 2 hours before serv~
4 egg whites 1 tsp cornflour
1 level cup castor sugar SOOmlsweetened whipped cream
1 tsp vanilla essence 112 cup strawberry jam
1 tsp white vinegar 2S0g fresh strawberries sliced
Preheat oven to 180°C. Line a 32 x 25cm swiss roll pan with foil extending over edges -
spray with non - stick spray.
Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks:
Gradually fold in vanilla essence, vinegar and cornflour. Spread mixture into prepar -
evenly. Bake in heated oven for 13 - 15 minutes until light brown.
Turn meringue onto tea towel. Cool completely. Spread jam over meringue, spread er
over jam, place strawberries randomly on cream. Carefully roll meringue like swiss r
Refrigerate for 1 hour. Decorate with more cream and strawberries. Serves 8.
CHIE MERINGUE
kg;::;:: is best made 5 - 6 hours before serving. Fill 1 - 2 hours before serving.
500ml sweetened whipped cream
3 small Crunchie chocolate bars
% cup chocolate sauce page 20
112 cup flaked almonds
_ ...__ ::: oven to 180°C. Line a 30 x 24 cm swiss roll pan with foil extending over edges, and
? e down, spray with non - stick spray.
ez whites until soft peaks form, gradually add sugar and beat until stiff peaks form.
vanilla essence and crushed biscuits. Spread mixture into prepared pan evenly and
2 with flaked almonds. Bake in heated oven for 7 minutes then lower heat to 140°C and
.,.40 minutes until crisp. Turn meringue onto tea towel and cool completely. Spread
__ ,-_._-:esauce on meringue, spread cream over chocolate sauce, sprinkle with two Crunchie
are bars broken into pieces, and carefully roll meringue like a swiss roll. Decorate with
~ d Crunchie chocolate. Drizzle with chocolate sauce. Serve chilled. Serves 8.
PEACH MARSHMALLOW MERINGUE
6 egg whites 1 tblsp heaped cornflour
% cup castor sugar 500ml sweetened whipped cream
2 tsp vanilla essence 1 can peach slices
1 tblsp white vinegar
Preheat oven to 180°C.Line base and sides of 2 round 20cm tins with grease proof
Spray with non - stick spray.
Beat egg whites on medium speed until soft peaks form. Gradually add V2 cup castor -
until thick and foamy but not stiff.
Fold in vinegar and vanilla essence then fold in the rest of the sugar and cornflour, ~-
just combined. Don't over mix. Pour into prepared pans and bake in heated over
minutes. Switch off oven and leave meringues in oven for 5 minutes. Remove frorr;
Turn onto plate and turn over again onto towel. Cool completely. Sandwich and decorax
whipped cream and peach slices. Serve chilled. Serves 8.
Note: Dessert can also be served with strawberries or raspberries.

'CII:OCOLATE NUT MERINGUE
_ gue can be made a day ahead. Keep in oven or in airtight container. Fill 1 - 2 hours
.~""'---~_
erving.
pinch of salt
1 tblsp cocoa
-
sweetened whipped cream 50g chocolate grated coarsely
_ chopped nuts toasted
~-,--=--=- oven to 140°C. Line large baking tray with foil, shiny side down, and dust liberally
=- ur. Mark 3 circles of Locm diameter at least 6cm apart and away from edge. Beat egg
es until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in salt
_~~d cocoa. Fill meringue into a plastic bag, snip a corner, pipe into 3 circles. Bake in
.:.oven for 45 minutes then reduce heat to 100°C and bake for 2 hours. Switch off oven
eave in oven to cool with door ajar. Cool completely. Mix cream, nuts and grated
__- "__e. Use filling to sandwich and cover two rounds of meringue. Coarsely chop the
--~-; g meringue and press onto cake. Drizzle with melted chocolate. Serves 6 - 8.
STRAWBERRY MERINGUE
Meringue can be made 2 - 3 days ahead. Keep in airtight container. Assemble c --
before serving.
Meringue: Fillingo·.
4 egg whites SOOmlsweetened whipped
% cup caster sugar 2S0g fresh strawberries
1 tsp lemon juice or white vinegar 2 tblsp caster sugar
3 tsp cornflour
pinch of salt
Preheat oven at 140°C.Draw two rectangles 8 x 30cm on wax paper, place on bakins
Dust wax paper with little cornflour. Whisk egg whites and salt until soft peaks forrr
sugar bit by bit and whisk until the mixture is stiff and retains its shape. Fold in
and cornflour using a metal spoon. Divide the
mixture into two. Spoon mixture into large ,....--_.a:n"'
piping bag fitted with 5mm plain nozzle. Pipe
evenly over rectangles on the wax paper. Bake
for 45 minutes or until meringue is crisp and
dry. Turn off oven and leave to dry in
oven.
Place 1 meringue layer on a serving platter,

spoon half the cream on top. Topwithsliced
strawberries and dust strawberries with
castor sugar. Place other layer of meringue
and decorate with more cream, strawberries
and chocolate.
Note: Meringue retains the exact shape you
pipe. So make sure you have a neat finish.
Serves 10-12.
VLOVA
.ova can be made a week ahead. Keep in air tight container. Fill pavlova just before
ing.
o-whites 200ml fresh cream
p castor sugar 250g punnet strawberries
heaped cornflour 1 tblsp icing sugar
white vinegar 1 tsp vanilla essence
en tray with foil, grease foil, dust with cornflour and mark an 18cm diameter circle
-", egg whites in electric mixer until soft peaks form, gradually add sugar. Whisk until
-: dissolved between additions. Fold in cornflour, vinegar and vanilla. Spread 1/3 of
~ re over circle, leaving a lcm border. Fill remaining mixture into a piping bag fitted with
._,_~.or fluted nozzle. Pipe a thick border around meringue to form a shell. Remember the
: -,ill not alter with baking.
::: 120°C for 30 minutes then reduce heat to 110°C and bake for another hour until
~ e is dry and firm to the touch. Cool in oven with door ajar.
.rearn and sifted icing sugar until stiff. Fill meringue shell with cream and decorate with
:: awberries. Serves 8.
er fruits can be used instead of strawberries e.g. bananas, kiwi, pineapple, tinned
=:-ned peaches etc.
CHOCOLATE MOUSSE
This dessert is best made 6 to 8 hours before serving.
150g dark chocolate (Albany or bournville) 2 tblsp heaped icing sugar
3 eggs separated 1 tsp vanilla essence
1 cup full fresh cream
Melt the chocolate in a small bowl over a pan of simmering water, cool slightly before s
in egg yolks. Whip the cream, vanilla essence and icing sugar until soft peaks form
gradually fold the cream into the chocolate. Whisk the egg whites until stiff peaks forrr
carefully fold into the chocolate mixture. Spoon mixture into tall sundae glasses or a ;:
litre bowl. Decorate with fresh cream and chocolate. Chill 4 - 5 hours before serving.
Serves6-8.
PINEAPPLE CHEESE CAKE

1 thin round sponge cake page 16 1 tblsp gelatin
440g can crushed pineapple - drained % cup water
1 full cup whipped fresh cream
1 full cup Greek yogurt or cream cheese
~395g can condensed milk or less
Grease a 1 litre ring mould and line with plastic wrap. Sprinkle gelatin over water in S:I:"
bowl, stand in pan of simmering water until dissolved or microwave on high for 30 secor
Beat yogurt, beat in condensed milk and gelatin mixture, and gently fold in the pineapple ~
whipped cream. Pour mixture into the prepared ring mould and spread evenly. Cut cake t
top of ring mould. Place on cream mixture. Press down lightly and cover with plastic v\ -
Refrigerate for 3 - 4 hours. Turn onto plate, decorate with more fresh cream and pinea _
pieces. Serves 8.
Note: Dessert can also be made in a spring form cake pan with cake at the bottom and
filling on top.
ORANGE CHEESE CAKE
Cheese cake can be made a day ahead, keep covered in refrigerator.
Crust
IIOg digestive biscuits crushed finely 60g butter melted
Fillingo·"
250g cottage cheese or cream cheese 1/4 cup water
I full tblsp gelatin % cup castor sugar
250g = I full cup fresh cream whipped Vzcup fresh orange juice
Lightly grease a 22cm spring form pan and line base and sides with plastic wrap. C
biscuit crumbs and butter. Mix well and press mixture firmly over base of prepar -
Refrigerate while preparing filling. Sprinkle gelatin over water in small bowl, stan
in pan of simmering water, stir until dissolved or microwave on high for 30 seconds. C
room temperature.
Beat cheese until creamy, gradually beat in castor sugar, orange juice and gelatin. Ge:-
fold in whipped fresh cream. Pour mixture over prepared biscuit crust base. Spread -
evenly and refrigerate for 3 - 4 hours until firm. Decorate with orange slices and £res....
cream. Serves 8.
•..•.•.AJQUEREDCHEESE CAKE
ssert can be made a day ahead .
•••••_'-'iL round chocolate cake page 26
cottage cheese 1 tblsp full gelatin
- cups fresh cream whipped 1/4 cup pineapple juice or water
cup crushed pineapple drained 200g = 1/2 can condensed milk
a 20cm round spring form cake pan. Line bottom and sides with plastic wrap. Cut
""-:=...0..::-"-
- e into 3 layers (each layer should not be more than 1 cm high) place l1ayer at the
_,----.......•
of prepared pan.
~ er 2 layers into 3 circles each 3112 cm wide and the centre can be 7cm in diameter.
=.? a little filling on cake in pan and place one of the inner rings in the centre. Fill
~ in centre and outer space, level off, then place outer ring of cake and centre circle
of cake. Fill filling in middle. Make another two layers in this
way. Cover cake with plastic wrap and refrigerate for 3 - 4
hours. Turn onto plate. Decorate with more fresh
cream and fruit slices. Serves 10.
Filling: Sprinkle gelatin on water in a small bowl, stand bowl
in pan of simmering water. Stir until dissolved or microwave
on high for 20seconds. Beat cheese and condensed milk, beat
in gelatin mixture. Fold in strawberries or pineapple, and
then gently fold in whipped cream.
Note: Strawberries or granadilla pulp can be used instead of

pineapple.
COCOPINA DESSERT
440g can crushed pineapple 1 full cup whipped cream

2 tblsp gelatin % cup icing sugar
1/2 cup cold water l1z cup desiccated coconut
400ml can cream of coconut 1/2 cup chopped nuts
Spray a 1.5 litre jelly mould with non stick spray. Drain pineapple, reserving ju;
pineapple aside. Sprinkle gelatin over cold water in small bowl, allow to soak for 1
stand bowl in pan of simmering water until gelatin dissolves.
Combine gelatin, cream of coconut, icing sugar and pineapple juice, cover and refrigers
30 minutes or until thickened, stirring occasionally.
Fold in desiccated coconut, nuts, crushed pineapple and whipped cream. Pour mixture
prepared mould. Cover and refrigerate for 3 - 4 hours until firm. Turn onto plate, d -
with pineapple rings and fresh grated coconut. Serves 8.
RAWBERRY CHEESE CAKE
- essert can be made a day ahead.
strawberry jelly (80g each)
~ cts 2 full cups sweetened whipped cream
ps boiling water lOOgdigestive biscuits crushed
punnet strawberries 50g butter
_ cottage cheese
'2 I - 8 strawberries in half and place at the bottom of a 1 litre wet jelly mould. Dissolve
kts jelly in 2 cups hot water. Cool. Pour half into jelly mould and allow to set until firm.
- cottage cheese until smooth, beat in left over jelly then gently fold in whipped cream and
-'---_'T)edstrawberries, spread this mixture over the set jelly evenly.
- utter, stir in crushed biscuits, spread on top of cheese mixture, press down lightly
::='ill for 3 - 4 hours until firm. Dip mould in hot water for a few seconds. Turn onto
- and serve. Serves 6 - 8.
• Desert can also be made in a spring form pan with biscuit at the bottom and filling
and jelly on top.
------~
CHOCOLATE BAKED CHEESECAKE
lOOg dairy milk chocolate l25g butter melted
2 eggs l55g can cream
2 tblsp castor sugar 250g tub cottage cheese
200g Romany Creams crushed coarsely
Preheat oven to 150°C. Combine biscuit crumbs and butter, mix well. Press mixture
over base and sides of an 18cm spring form tin. Refrigerate while preparing filling.
Beat eggs and castor sugar in electric mixer for 2 minutes, add in cottage cheese and ~
chocolate. Lastly add cream. Beat until smooth then pour into prepared pan. Bake at 1- -
60 minutes or until just firm in centre. Cool in oven with door ajar. Refrigerate for 6 - 7 :
Decorate with fresh cream. Serves 6.
~ftCONUT CHEESE CAKE
can be made a day ahead.
· 18 cm round chocolate cake page 26 250g cottage cheese

raspberry jam 1 full cup whipped fresh cream
gelatin 200g condensed milk
water 1 cup fresh finely grated coconut
- and line an 18cm round spring form cake pan with foil. Place cake at bottom of pan.
-.3. jam evenly over cake. Sprinkle gelatin over water in small bowl, stand in pan of
ering water until dissolved. Beat cottage cheese until smooth, add in condensed milk,
-"zelatin and grated coconut. Mix well then fold in whipped cream, then spoon mixture
_- into prepared pan. Cover with plastic wrap and refrigerate 5 - 6 hours or overnight.
a e with chocolate. Serves 6.
eplace fresh coconut with dessicated coconut. Cottage cheese can also be replaced by
-hipped cream.
CARAMEL CHEESE CAKE
lOOg butter 1 tblsp lemon juice
200g pkt Tennis or ginger biscuit 1 tblsp full gelatin
375g can caramel treat 1J4 cup water
250g cottage cheese 1 cup whipped cream

290g can cream
Grease a 22cm spring form cake tin. Crush biscuits coarsely, mix with melted butter
mixture down into cake tin and refrigerate. Mix cheese and caramel treat in electri
until smooth. Sprinkle gelatin over water in small bowl, stand in pan over simmerinz
Cool slightly then add to cheese mixture, add in cream and lemon juice. Mix well. =-
mixture into prepared pan, refrigerate for 3 - 4 hours. Decorate with extra whipped
and caramel chips. Serves 6 - 8.
Caramel chips
1fz cup castor sugar 1 tblsp chopped nuts
Melt sugar in a heavy sauce pan over medium heat. Stir until a golden brown syrup f
Pour caramel onto sheet of foil paper, spread quickly and sprinkle with nuts. Allow t
completely then roughly chop into pieces.
SIC CHEESE CAKE
Marie biscuit crushed 1 tsp vanilla essence

_ butter melted 1 tblsp lemon juice
_ cottage cheese 2 full cups whipped fresh cream
icing sugar
ing
p water 1 tblsp gelatin
fruit cocktail % cup syrup reserved from fruit cocktail
~ ine biscuit crumbs and butter and mix well. Press evenly over base of 22cm spring
tin. Refrigerate until firm.
-=: cheese,icing sugar, vanilla essence and lemon juice until smooth, fold in cream. Pour
over base. Refrigerate for 3 - 4 hours until firm. Arrange fruit over cheese cake and
- zelatin topping over fruit. Allow to set for 1- 2 hours until firm. Serves 6 - 8.
ing: Sprinkle gelatin over water in small bowl. Stand in pan of simmering water. Stir
dissolved. Stir gelatin into the fruit juice.
: Use strawberries, kiwi, granadilla etc.
: Instead of gelatin use a pkt of flavoured jelly.

CHOCOLATE PIE
150g white marshmallows 75g butter melted

1 cup milk 1 cup whipped cream
200g dairy milk chocolate chocolate curls for decorating
1 pkt Romany Cream biscuits (200g)crushed
Combine crushed biscuits and butter, press onto the bottom and up the sides of ar: :.
spring form tin.
Combine marshmallows and milk in a saucepan, stir until marshmallows have melte -
chocolate and stir until chocolate has melted and mixture is smooth. Allow to cool to
temperature. Refrigerate for 40-45minutes until thickened, stirring occasionally.
Fold cream into chocolate mixture. Pour mixture into prepared pie crust. Refrigerate for ~
hours until set. Decorate with chocolate curls. Serves 6 - 8.
BANANA CARAMEL TART

1 recipe short crust pastry page 76 2 medium bananas for topping
200g caramel treat 50g dark chocolate
30g butter 1/2 cup chopped nuts
1 tblsp golden syrup 2 cups whipped cream

2 medium bananas sliced 2 tblsp lemon juice
Prepare pastry tart according to instructions and bake. Place caramel treat, butter -
golden syrup in a small heavy based pan. Stir over medium heat until it boils. Cool slightly.
Arrange bananas over pastry, sprinkle with nuts. Pour caramel over banana's and srn
with the back of a spoon. Refrigerate for 30 minutes until firm. Pipe fresh cream over cararr
and arrange slices of bananas, brush with lemon juice. Drizzle with melted chocolate. Chill,
3 hours. Serves 8.
VERY LEMON TART
Tart is best made 3 - 4 hours before serving.
Short c••••st pastry

11/2 cup plain flour 2 egg yolks, lightly beaten
1/4 cup icing sugar 1 tblsp iced water
90g butter
Preheat oven to 210°C. Brush rim of a 22cm tart tin with melted butter. Sift flour an-
sugar into bowl. Rub butter into flour with fingertips until mixture is fine and crumb _-
yolks and bind to a firm dough, adding little water if necessary. Knead lightly until
wrap in plastic bag and refrigerate 30 minutes. Roll pastry out on baking paper to a -
round. Transfer pastry to tart tin, trim edges. Cover pastry with wax paper, fill with r;
dried beans. Bake for 10 minutes then remove paper and rice and bake for a further 10 rrur
or until lightly browned. Cool completely.
Filling
3 eggs 1 cup lemon juice
6 yolks 1 cup fresh cream
1 cup sugar
Preheat oven to 160°C. Beat lightly eggs, yolks and sugar, stir in lemon juice and cream. ~
the mixture through a strainer into the baked tart shell and place the tart pan on a baking _
Bake it in the lower third of the oven until the filling is set, approximately 50 minutes. Sprir
tart with icing sugar, let tart cool completely before removing the sides of the pan. Serve
~ room temperature. Serves 8.
..,...-~---
ssert can be prepared 7 - 8 hours ahead. Bake 1 hour before serving.
i:pe short crust pastey page 76
~ apple tsp mixed spice

1/4
~.-._..._ pear 30g butter

p brown sugar
;. t oven to 180°C. Grease a 17cm pie dish with butter, divide dough into 2. Roll out each
.:....<ing
paper to a 22cm round. Line pie dish with pastry. Refrigerate until needed. Peel and
-.::. pIe and pear. Combine apples, pears, sugar and mixed spice. Transfer mixture to pie
Dot with butter. Brush the edge of the bottom crust with water. Transfer other pastry
- e apples. Trim off excess pastry. Seal edges with fork. Decorate pie with trimmings.
-_with egg white and sprinkle extra sugar on top. Bake for 40 minutes until golden
-=- Serve hot or cold with custard. Serves 6.
APPLE TART
1 recipe short crust pastry page 76.
3 apples
1 recipe creme patisserie (below)
1 tblsp apricot jam
Ceeme patisserie
2 tblsp flour 1 tsp vanilla essence
2 tblsp cornflour 3 egg yolks
3 tblsp sugar 1/2 cup can cream
SOOmlmilk
Preheat oven to 180°C.Grease a 22cm tart pan very lightly with oil. Roll out pastry on ~-
paper to a 25cm round. Transfer to tart pan. Cover pastry lined pan with a sheet 0 - ::
proof paper. Spread a cup of dried beans or rice over paper. Bake for 15 minutes. -
paper and beans. Return pastry to oven for 10minutes until light golden. Set aside to c
Creme patisseeie
Heat milk, mix egg yolks and sugar in blender, add flour, cornflour, and vanilla. A -
milk gradually to yolk mixture while beating. Pour custard back into pot and heatst;
continuously on medium heat until custard is thick and coats back of spoon. Do n :
Remove from heat. Add cream and cool.
Peel, quarter and core apples, cut into thin slices and arrange them, overlapping slight
the pastry. Pour custard over apples. Bake for 25 - 30 minutes until the apples edg - -
turning brown. Warm apricot jam and brush over tart. Serve warm or cold with cus;
Serves 8.
Note: Creme patisserie can be used as a custard with fruit or in trifles, or as a fillir -
eclairs.
APPLE CRUMBLE
3 apples % tsp cinnamon
1/3 cup brown sugar % tsp mixed spice
Crumble
1 cup all purpose flour 1/2 cup coconut
lOOgbutter 1fz cup muesli
1/2 cup brown sugar
Preheat oven to 180°C.Peel, quarter and core apples. Cut into thin slices. Combine app
sugar and spices and place into a 20cm square oven proof dish.
Melt butter, mix together flour, sugar, coconut and muesli. Pour in butter and mix "\-
Sprinkle crumble over apples. Bake for 30 minutes until crisp and gold. Serve warm "\\
custard. Serves 8 -10.
STRAWBERRY TART
Tart can be made a day ahead. Keep in airtight container, fill tart 2 - 3 hours before s
Pastry
11/2 cups plain flour 100g cold butter
2 tblsp icing sugar 2 egg yolks
pinch of salt 2 tblsp ice cold water
3 tsp cooking oil 3 tsp lemon juice
Filling Strawbel"ry Glaze

SOOgfresh strawberries % cup strawberry jam
2S0ml sweetened whipped cream % cup water.
Mix all the dry ingredients together. Rub in the butter and oil lightly with fingertips. B --
yolk, lemon juice and water, add to flour to make a firm dough. Knead lightl .
well in plastic sheet and refrigerate for 20 - 30·minutes. Roll out 3rnrn thick on a £
board and line pastry in a 25cm loose bottomed tart tin. Cover with a piece of paper, .
beans or rice and bake for 15minutes at 210°Cthen reduce heat to 180°Cand bake for ar
la minutes until light brown in colour. Cool completely, discard paper and rice. Fill tar;
strawberries. Combine ingredients for glaze and pour evenly over strawberries. D -
with swirls ofwhipped cream.
Serves 6.
- Note: Any other fruits can be used in this tart e.g. canned peaches, raspberries, blue
and pears.
VIT TARTLETS
-:s can be made a day ahead and can be filled 2 - 3 hours before serving .
.pe pastry page 80

assorted fruits and berries
s sweetened whipped cream
- same recipe for pastry from strawberry tarts. Roll out dough 3mm thick on a floured
.- and use to line mini tarts shells. Neaten off edges, cover with a piece of paper, fill with
_and bake at 180°C for 10 - 15 minutes until light brown. Cool completely discard paper
- rice. Fill each tart with a tblsp of whipped cream, top -----
fruit and brush liberally with glaze. Serves 12.
e
water or fruit juice
el tsp cornflour
icing sugar
- ingredients and boil for 5 minutes

:hick. Cool completely.
CHERRY CANOPY
This dessert is best assembled 1 - 2 hours before serving. Pastry can be baked a day a
and packed in an air tight container.
1 can cherries 60g melted butter

2 cups sweetened whipped cream 250g punnet fresh cherries
1 pkt phyllo pastry
Follow directions on phyllo pastry, layer 5 sheets of pastry, brushing each with melted -
as they are stacked. Using a 9cm round cutter as a guide, cut stacked pastry into rounds ~
a sharp knife. (three per dessert), place phyllo stacks on baking sheet. Bake at 180°C' -
minutes until golden brown. Remove from oven and cool. Pipe ruffles with fresh cream
phyllo layer, top with cherries, repeat for 2 more layers and stack. Decorate with ~
cherries. This dessert can also be made wi th rasp berries or strawberries. Serves 10-12.
PHYLLO BANANA TART

Dessert can be prepared a day ahead. Bake 30 minutes before serving.
; 125g melted butter 3 bananas sliced

3 - 4 sheets phyllo pastry halved 50g chopped pecan nuts
% cup brown sugar 5 red and green cherries chopped.
Preheat oven to 180°C. Grease a 15 x 20cm rectangle dish with butter. Brush each phv
pastry with butter and layer them in a dish so that the sides of the pastry overlap the eds
Heat the remaining butter and sugar until the sugar has dissolved. Gently fry the banenas
the mixture and spoon everything on top of the phyllo pastry layers. Scatter the nuts z;
cherries on top. Bake for 15 - 20 minutes until golden brown. Serve warm with custard.
Serves 4-6.
FRUIT PIZZA
Biscuit can be made 2-3 days ahead. Fill pizza 2-3 hours before serving.
Base
125g butter 1 egg
1f2 cup castor sugar 1 tsp baking powder
1 tsp vanilla essence 2 cups all purpose flour
Topping
l/z cup whipped cream 2 tsp lemon juice
125g cream cheese 1 can pineapple chunks drained
1/3 cup icing sugar 125g fresh strawberries halved
1Jz tsp vanilla essence 1 kiwi fruit peeled and sliced
2 firm bananas sliced 1 mandarin peeled (naartji)
Glaze
1 full tblsp apricot jam 1f4 cup hot water
Biscuit Base: Beat butter, vanilla and castor sugar until smooth then add in eggs. Fo, -
baking powder and sifted flour to make a firm dough. Roll out a large 32 cm circle on -
paper. Cut out edges with pastry cutter. Prick with fork, place on oven tray and bake
170°Cfor 15- 20minutes until brown. Cool completely.
Topping: Beat cream cheese, vanilla and icing sugar until smooth. Fold in whipped er
- then spread over biscuit. Toss bananas in lemon juice. Arrange pineapple, strawberri
bananas, kiwi and mandarins over cheese mixture, refrigerate for 1 hour.
Glaze: Combine jam and water until smooth. Brush over all the fruit. Serves 10 - 12.
Note: Use fresh cream only instead of cream cheese.
EAR AND CHOCOLATE TART
-=- art can be made a day ahead.
recipe short crust pastry page 76
g can pears
eggs
~cup sugar
blsp flour
cup fresh cream
g dairy milk chocolate
blsp desiccated coconut
p vanilla essence
-.cheat oven to 180°C.Prepare tart as in recipe,

. not bake. Beat lightly eggs, vanilla, flour ..-:.~;. .~
" sugar in electric mixer. Mix fresh cream
:il combined. Grate pears, mix into egg 1~·.· .,-:;!~~~
ture. Pour mixture into raw tart. Bake for 40
utes until filling is firm. Remove from oven and cool completely. Melt chocolate over
_ vater, stir until smooth. Spread melted chocolate over tart, sprinkle with coconut. Chill
~ ours before serving. Serves 6- 8.
CONUTTART
-=:ertcan be made 6 - 7 hours before serving. Dessert can also be served warm with ice cream
::I5tard.
.pe short crust pastry page 76
p raspberry jam 1/2 cup all purpose flour
.•butter 1 tsp vanilla essence

p castor sugar 1/3 cup extra desiccated coconut
dium sized eggs whisked 1 tblsp icing sugar
full desiccated coconut
. eat oven to 180°C.Roll out pastry and use to line a 23cm tart pan. Spread jam evenly
_ pastry. Mix butter,
_~sugar and vanilla in
z tr ic mixer until
rh, add the eggs. Fold
:. cup desiccated
. ut and sifted flour.
'..' spread the mixture
-' e jam. Sprinkle 1/3
.: coconut over tart.
~ for 40 minutes until
?astry is brown and
':illing has risen.
-e from oven and
_ ore removing from
Just tart with icing
- and serve. Serves 8.
NAPOLEON CAKE
1 roll (400g) puff pastry 1 vanilla sponge cake page 16
500ml sweetened whipped cream 1/2 cup raspberry jam
Preheat oven to 210°C. Roll out pastry 25 x 42cm. With a sharp knife or a pastry cutter c--
pastry into 5 x 7cm pieces. Prick half the pieces with a fork, place on greased baking tray. B -
7 -10 minutes until light brown. Slice cake to 1 cm thick slices, then cut to the size of baked .:.....
pieces. Assemble cake by spreading the pricked pastries with cream, spread cake pieces OT"
side with jam and place on cream, jam side down. Spread more jam on top of cake. Pipe C'
on jam and place a piece of unpricked pastry on top. Dust with icing sugar. Chill for 3 - 4 h
Serves 15.
CREAM HORNS
1 roll (400g) puff pastry 2 cups sweetened whipped cream
1 egg beaten cherries to decorate
1 cup sugar 1fz cup raspberry jam
Roll out pastry and trim to a rectangle measuring 50x 24 cm with a sharp knife. Cut the pastry -
1.5 x 50cm ribbons. Brush one side of each pastry strip with a little egg. Preheat oven to 21 -
Thoroughly grease 16 cream horn tins, roll or wind each pastry strip around a cream horn
starting at the tip and ensuring that the pastry overlaps, with no gaps, as it is rolled onto the
Press the end of the pastry down. Freeze for about 30 minutes. Brush cones with egg, dip in
and place 2cm apart, with fold on underside, on greased baking tray. Bake for 7 -10 minutes
golden brown. Cool completely. Twist cones to remove metal cones. Place a spoon of rasp
jam into each horn. Pipe fresh cream into the horns and decorate with cherries. Serves 16.
CUSTARD BASKETS
1 roll puff pastry 400g 1 cup sweetened whipped cream
100g chocolate 1 can fruit cocktail chilled
500ml thick custard chilled page 25
Preheat oven to 210°C. Roll out pastry to approximately 27 x 45cm rectangle, with a 9
round cutter, cut out 15 rounds. Place pastry rounds in muffin pans. Place pieces of baki:
paper on pastry and fill with dry beans or rice. Bake pastries for 12 - 15 minutes untilli
brown, then cool completely. Discard paper and rice. Melt chocolate over hot water, stir ur.
smooth. Coat inside of pastry baskets with chocolate and allow to set £or 15 - 20 minutes. r-
each basket with 1 tblsp of custard, pipe a rosettle of fresh cream on custard. Arrange a f
pieces of fruit on cream. Serves 15.
ICE CREAM NESTS

1 roll puff pastry (400g) 1 can mixed berries
1 egg llitre vanilla ice cream
Preheat oven to 220°C.Roll out pastry on a floured surface 24 x 28cm and cut out eighteen 8 x 8
squares. Cut a small square window out of 9 squares. Whisk the egg and brush the outer ed -
of all the squares. Place each hollow square on top of each solid square and arrange them on -
baking sheet. Bake for 12 - 15 minutes or until golden brown and puffed. Cool completeh
Place a scoop of ice cream in each pastry nest. Drain the berries, scatter afew on each nest anc
pour a tsp of berry juice on each nest. Serves 9.
Note: Pastries can be baked a day ahead. Fi1l2 hours before serving.
{j)j'~,? {j)j'~ 86
BUTTER SCOTCH PUDDING
Pudding is best made 40 minutes before serving. Pudding can be prepared 3 - 4 h
ahead and placed in refrigerator. Bake for 30 minutes before serving.
1 cup flour % cup milk

3 tsp baking powder 90g melted butter
1/2 cup sugar 1 beaten egg
Pinch of salt 1 tsp vanilla essence
2 tblsp chopped nuts 1 mashed banana - optional
Syrup
1 cup water % cup golden syrup
1/2 cup sugar
Grease a 1.5 litre deep dish with extra butter. Sift flour and baking powder, add nuts,
sugar and salt. Combine melted butter, milk, egg, banana and vanilla essence. Add to
sifted flour, stir until all ingredients are just combined and mixture is smooth. Do not
beat. Pour mixture into prepared dish.
Syrup
Place water, sugar and golden syrup in sauce pan and stir over medium heat until -
J dissolves. Pour gently over pudding. Bake at 180°Cfor 20 minutes or until pudding is firrr
the touch. Serve hot with custard. Serves 8-10.
CHOCOLATE SELF SAUCING PUDDING
1/2 CUpSall purpose flour % cup milk
_ tblsp cocoa 2 full tsp baking powder
.: 4 cup castor sugar 2 eggs lightly beaten
g butter melted 2 tblsp chopped walnuts
nee
2 cups milk 150g dark chocolate
cup water
-:Teasea 2 litre deep dish with butter. Sift flour, cocoa and baking powder, add sugar and
- ts. Combine melted butter, % cup milk and eggs, then add to sifted flour, stir until all the
..:-gredients are just combined and mixture is smooth. Do not over beat. Pour into prepared
-'~h.
nee: Place milk, water and chocolate in small pan and stir over low heat until chocolate
=~ melted and mixture is smooth. Pour gently over pudding mixture. Bake at 180°C for 30 -
:: minutes until pudding is firm to the touch. Serve hot with ice cream or fresh cream.
ding is best made 45 minutes before serving. Pudding can be prepared 3 - 4 hours ahead
placed in refrigerator. Bake for 1 hour before serving. Serves 8-10.
COCONUT BISCUIT PUDDING
125g butter 210g can cream chilled
1fz cup castor sugar 1/2 cup desiccated coconut
1 large egg % pkt Tennis biscuit

1 tsp vanilla essence 1/2 cup warm milk
1/2 cup chopped almonds
Beat butter, castor sugar and vanilla essence in electric mixer until very smooth. Add ~
nuts and coconut and beat for 2 - 3 minutes. Whip cream separately until smooth the::
into butter mixture. Mix well.
Line a 20 x 12 cm rectangle dish with a double layer of biscuits dipped in warm milk. Po -
the mixture on the biscuits and level off. Cover with another double layer of biscuits ci:;-
in warm milk. Cover the biscuits with the rest of the mixture. Decorate with chocolate
Serves 8.
Note: Sprinkle roasted almonds in between the layers and on top to decorate, if desir -
RIE CHOC PUDDING
125gunsalted butter 2 tblsp cocoa powder
1. 2 cup castor sugar 290g can cream chilled
tsp vanilla essence % pkt Marie biscuit
large egg 112 cup warm milk
3eat butter, castor sugar and vanilla essence in electric mixer until very smooth. Add in egg
and cocoa and beat for 2 - 3 minutes. Whip cream separately until smooth then fold into
_utter mixture. Mix well. Line a 20 x 12 cm rectangle dish with a double layer of Marie biscuits
.iipped in warm milk. Pour half the chocolate mixture on the biscuits and level off. Line with
~ other double layer of biscuits dipped in warm milk. Cover biscuits with the rest of the
.::.ocolate mixture. Decorate with chocolate curls. Chill for 3 - 4 hours. Serves 8.
PINEAPPLE UPSIDE DOWN PUDDING
Dessert can be made a day ahead. Custard can also be made a day ahead.
125g butter or margarine 9 red glace cherries
1 level cup brown sugar 1 tblsp sultanas
440g can pineapple rings 2 tblsp desiccated coconut
Pudding
150g butter 3 eggs beaten
1 cup castor sugar pinch of salt
11/2cups plain flour 1/3 cup milk
2 tsp baking powder
Grease a 1.5 litre oven proof dish. Cream 125g butter and brown sugar. Spread over bot;
and sides of dish. Arrange pineapples at bottom and sides of dish, place cherries in betwe
pineapples, sprinkle sultanas and coconut over pineapples and cherries.
Pudding: Cream 150g butter and castor sugar. Fold in the rest of the ingredients. Spoon ~
bowl with pineapples, cover with foil and seal edges well. Steam in a double boiler for:
hours, or bake in a pan of hot water at 180°C for 1 hour or until pudding is firm. Turn
plate and serve either hot or cold with custard or cream. Serves 8.
HOCOLATE BREAD PUDDING
essert can be made a day ahead.
ecorate just before serving.
can evaporated milk 380g
z cups milk
_ tblsp cocoa
_ eggs
p vanilla essence
_cup sugar
p butter
_ thin slices white bread
-:.....
ease a 1 litre oven proof dish with
_..:tter, remove crust from bread,
into triangles and lay
_ ad in greased dish. Heat milk,
aporated milk and cocoa
gether. Whisk eggs, vanilla and sugar. Add hot milk mixture to eggs in small batches while
_. king. Strain this mixture over the bread, making sure all the bread is covered. Cover
-:- plastic wrap and chill for 1 - 2 hours. Remove plastic wrap before baking. Preheat oven
- O°e. Bake pudding for 35- 40minutes until firm. Serve hot or cold with cream .Serves 8.
__ ,_RRY MOUSSE
cts cherry jelly 3 tblsp sugar
. evaporated milk 3 cherries
izerate evaporated milk overnight. Mix 1 pkt cherry jelly according to instructions
.: et in 10 - 12 dessert bowls. Chill until set. Make second packet jelly in only 1 cup hot
and allow to cool slightly. In the meantime, whisk the evaporated milk and sugar
-=- double in size. Gently fold into the cooled jelly. Spoon the mousse onto the jelly in
sses. Refrigerate for 3 - 4 hours until set. Decorate with glace cherries or fresh cherries.
e! Instead of cherry
use strawberry jelly
.; fold chopped
- - erries into mousse.
~ fruit can also be
.:e.g. Raspberries.
SUMMER FRUIT CREAM
2 full tblsp gelatin SOOmlGreek yogurt

li2 cup cold water 1 tsp vanilla essence
2 x 290g can cream SOOgfresh summer berries or fruits
1 level cup castor sugar
Sprinkle gelatin over cold water in small bowl, stand bowl in pan of simmering water-s
until dissolved. Combine cream, yogurt, castor sugar and vanilla in glass bowl over a par. -
hot water, stirring until sugar has dissolved. Remove from heat, and stir in the gelac
Pour into 6 glasses and chill for at least 6 hours. Decorate with fresh berries or fruit, dust v-.-=-_
icing sugar. Serves 6.
CAPPUCCINO PUDDING
1 cup sugar 2 egg yolks

1 tblsp cocoa 30g butter or margerine
% cup all purpose flour 1 tsp vanilla
% tsp salt chocolate wafer sticks for decorating
1 tsp coffee 1 cup sweetened whipped cream
11/2 cup water
Combine sugar, coffee, cocoa, £lour and salt in saucepan. Gradually whisk in water and e -
yolks. Cook over medium heat until mixture comes to a boil, stirring constantly. Cook and 5 "-
for 2 minutes until thickened.
Remove from heat, stir in butter and vanilla until well blended. Pour into individual
glasses. Cool. Top with whipped cream and decorate with biscuits. Refrigerate for 3 - 4
hours. Serves 3.
GULABJAMUN IN SYRUP
Dessert can be made 7-8 hours before serving.
11/2 cup klim milk powder 1J4 tsp cardamom powder
3 full tblsp flour 3 tblsp melted ghee
2 tsp baking powder 1J4 cup milk or more
Syrup
3 cups white sugar 1h tsp rose essence
2 cups water
Sift milk powder, flour, baking powder and cardamom powder in a bowl. Rub in ghee, a -
enough milk to make a firm but pliable dough. Smear hands with ghee, then form int
marble size balls. Fry carefully in medium hot oil until brown in colour. Drain on paper to
Cool.
Syrup
Combine sugar and water, bring to boil. Boil syrup for 10 minutes. Syrup should not be thic
Remove from heat, add rose essence and cool slightly. Pour warm syrup in large bowl, . -
cold gulab jamun balls in warm syrup and soak until they are almost double in size,soft az
spongy. Allow to cool completely and serve at room temperature or slightly chilled.
Serves 10 -12.
ssert can be made a day ahead. Decorate 1 - 2 hours before serving.
et Marie biscuit 1 cup sweetened whipped cream
_ pear or fruit cocktail drained 1 cup milk
- green and yellow food colour
~ can cream sweetened or SOOmlready made custard to serve with.
= .e aside a little fruit for decorating and crush the rest. Divide fruit between 3 bowls and
"TI separately. Soak biscuits in milk one by one and stack on a piece of foil, spreading a
erent colour of fruit between each biscuit, until all biscuits are used. Cover lightly with
;: .c and refrigerate for 4 - 5 hours until firm. Lay log on platter, decorate with fresh cream
pour cream or custard around log. Decorate with fruit and whipped cream. To serve
-2 at an angle. Serves 8.
RASMALAI
1 level cup Nido milk powder 1/2cup sugar

1 medium egg 112tsp cardamom powder
112 tsp baking powder % cup coarsely ground pistachio nuts
1 tsp plain flour 1litre milk
Boil milk over low heat, add sugar and cardamom and allow to simmer.
Mix milk powder, baking powder and flour and make dough with the beaten egg. Sme
hands with little ghee (butter oil) and divide dough into 15 balls, drop the balls into -
boiling milk, close the lid and allow to boil without stirring for 10 - 12 minutes until ball 2-
spongy and double in size. Carefully spoon into a shallow 1 litre dish. Decorate w;
pistachio nuts. Chill for 3 - 4 hours.
Note: Add few strands of saffron in milk if desired.
:--
WHERRY AND PINEAPPLE SALAD
strawberry jelly (80g each) % cup icing sugar
boiling water % cup chopped nuts
strawberries chopped 2S0g sour cream
;:,can crushed pineapple undrained 1 tsp vanilla essence
chopped bananas 1 full cup whipped cream
-:: lve 1 pkt jelly in half cup boiling

:2I. Stir in half the chopped
- .berries, half the bananas, half the
zs. half the pineapple and juice. Pour
mixture into a 22x 22cm square dish .
.gerate for 1 hour until set.
bine sour cream, icing sugar,
_ ped cream and vanilla. Mix well,
ead over chilled jelly. Make the other
_ in the same way, using up all the
- Spoon the mixture over the top.
-'-"for 5 - 6 hours or overnight. Serves
-12.
e: Use whipped cream instead of

zr cream for a sweeter dessert.
PPERMINT SURPRISE
t Tennis biscuits 2 cups sweetened whipped cream
pmilk 2 cans cream (290g each)
caramel treat lOOg mint crisp chocolate bar
lemon juice SOg peppermint crisp chocolate bar for
decorating
: caramel treat and lemon juice in
-:mc mixer until smooth. Fold in the
cream and chopped mint crisp.
well. Dip biscuits in milk and lay
- a double layer of biscuifs at the
om of a 1litre bowl. Pour half the
earn mixture over the biscuits. Lay
- another double layer of biscuits
_ ed in milk. Pour the .rest 'of the
am mixture over the biscuits.
-orate with whipped cream and
ped peppermint crisp chocola:t~.
esl0.
SAGO DESSERT
% cup sago 1 tsp cardamom powder
2 litres milk BOg packet raspberry jelly
1 heaped tblsp cornflour 11/2cups boiling water
200g = 1/2 can condensed milk 200g can fruit cocktail
380g can evaporated milk
Dissolve jelly in 11/2cups boiling water and set in large pan so jelly is 1cmdeep only. Whe -
cut into cubes. Soak sago in 1/2cup water for 15 - 20 minutes. Mix milk, evaporated
cornflour and soaked sago together in heavy based pot and bring to boil on medium heat. _
continuously and boil until sago balls are completely transparent. Remove from heat
add condensed milk and cardamom powder. Mix well and cool. Add jelly cubes and fr.
cocktail. Pour into individual glasses or into a 2.5 litre bowl. Chill for 3 - 4 hours. Serves 1
Note: 2 colours of jelly can be used. Instead of flavoured jelly, make china grass jelly,
page 51.
VERMICELLI AND SAGO DESSERT

~1litre milk 1 tblsp semolina
2 tblsp sago 200g can condensed milk
2 tblsp crushed vermicelli 1/2 tsp cardamom powder
2 tblsp cornflour l1z tsp rose essence
Soak sago in 1/z cup water for 15 - 20 minutes. Mix milk and cornflour in heavy based pot ther
add sago, vermicelli and semolina. Bring to boil on medium heat. Keep stirring once it boils
and allow to boil for 10 - 15 minutes until sago balls are transparent. Remove from heat. Ad
condensed milk, cardamom and essence. Cool slightly then pour into individual glasses or ir
a 1.5 litre bowl. Chill for 3 -4 hours before serving. Serves 6 - 8. .
CUSTARD SLICE
1-1/2 cup flour 1 tsp vanilla essence
60g butter 1/2 cup icing sugar
% tsp salt 2 large eggs

2 tsp baking powder
Custard
5 cups milk % cup sugar
5 heaped tblsp custard powder 1 tsp vanilla essence
1/2 cup jam 2 tblsp desiccated coconut
Pink and green food colour
Combine flour, salt, baking powder, icing sugar and butter, rub with fingertips to resemr
breadcrumbs, add vanilla and eggs to form a firm dough. Divide dough into 4 equal parts ar
roll out 6mm thick into 4 equal sized rounds. Place on oven tray and bake on 180°C for 8 - :.
minutes until light brown.
Custard: Heat 4 cups milk, mix 1 cup milk with

custard powder and sugar then pour into warm
milk then add vanilla. Keep stirring to avoid lumps
forming. Bring to boil until custard is very thick
and smooth. Divide custard into 3 bowls and
c-olour pink, green and leave one plain. Cool
custard. Sandwich hot biscuits with different
colours of custard. Spread jam on top and sprinkle
with coconut. Chill for 5 - 6 hours. Slice and serve
with extra custard or cream. Serves 10.
ECLAIRS AND CHOUX PASTRY
Eclairs and choux cases can be made a day ahead. Keep in airtight container. Can also be
frozen till needed. Eclairs can be filled 4 - 5 hours before serving.
l25g butter 4 large eggs
1 cup water 2 cups sweetened whipped cream
1 cup all purpose flour lOOgchocolate
Combine water and butter in sauce pan. Bring to

boil, stirring until all the butter has melted.
Add sifted flour all at once. Stir continuously over
medium heat with wooden spoon until
mixture leaves side of pan and forms a small ball.
Place dough in small bowl of electric mixer. Add
eggs one by one, beating well between each
addition. Spoon half the mixture into piping bag
fitted with plain nozzle or large star nozzle. Pipe 8
cm long fingers, 4cm apart on a greased oven tray or
pipe rosettes for choux cases. Bake at 200°C for 20
minutes, until light brown, switch off oven and cool
in oven. Sliceeclairs in half, fill with fresh cream and
fruit if desired. Decorate with chocolate and dust
with icing sugar. Serves 15-20.
ORANGE CREAM CARAMEL
This dessert has a silky velvety texture of cream caramel. Dessert can be made a day arz
Keep covered in refrigerator. Turn on to plate 20 - 30 minutes before serving.
Caramel: 3 tbsp sugar

Custard 1 cup fresh orange juice 2 full tblsp double cream
5 whole eggs 1 tsp vanilla essence
2 eggs yolks l1z cup sugar
Preheat oven to 160°C. Prepare caramel: Place sugar in a heavy saucepan and cook 0
medium heat, without stirring the first 5 minutes, until sugar has dissolved and is a gol
brown colour. Pour the hot caramel into a 1 litre round oven proof dish. Swirl the dish to c -
the bottom and part of the sides with caramel.
Custard: whisk orange juice, whole eggs, yolks, sugar, cream and vanilla together in a bo -
until smooth. Strain the mixture into the caramel coated dish. Set the dish in a larger pan anc
pour enough hot water in the larger pan to reach half way up the sides of the dish.
Bake uncovered for 1% hour or until custard is firm to the touch. Cool to room temperature.
Refrigerate for 3 to 4 hours. Run knife round edges then turn onto plate. Decorate with fresh
cream and orange zest. Serves 6. Dessert can also be made in individual glasses.
TENNIS CUSTARD
eep covered.
1 litre milk
290g can cream
2 eggs
395g can sweetened condensed milk
1 pkt Tennis biscuit
_ tblsp heaped cornflour
g dairy milk chocolate
=-mebottom of rectangle dish 20 x 20 cm with two layers of Tennis biscuits. Pour 1 cup milk
:: -enly over biscuits and leave aside. Blend the rest of the milk, eggs, condensed milk,
romflour and vanilla in blender then bring to boil on medium heat, stirring all the time. As
s on as it boils, remove from heat and allow to cool. Layout can fruit on biscuits then cover
::uit with cold custard. Whisk cream and pour evenly over custard. Decorate with grated
.::.ocolate. Chill for 6 -7hours before serving. Serves 8 -10.
RAWBERRY AND CREAM

ssert can be can be made 3 - 4 hours before serving or served immediately if cream and
_•...
wberries are chilled.
punnet strawberries 290g can cream chilled
p sugar 2 - 3 bananas (optional)
• strawberries into cubes, mix with sugar and leave aside for 20 - 30 minutes until sugar
- . solved. This takes away sourness from the strawberries. Beat the cream until smooth .
.::in the chopped strawberries and sugar mixture. This dessert will turn out pink.
--~------~=-------~
_1lI"lonal: Chop bananas
srnall pieces and add
.=eam mixture. Chill for
- :. ~ours before serving.
~~oc6.
BREAD CREAM CARAMEL
3 cups milk 1fz cup coconut
3 slices white bread 5 extra large eggs
395g can condensed milk 1 tsp ground cardamom
290g can cream 1 tsp vanilla essence
Caeamel: 1fz cup sugar
Preheat oven to 160°C. Prepare caramel. Melt sugar in a heavy sauce pan over medium hea;
Stir until a golden brown syrup forms. Pour hot caramel into a 2 litre round oven proof disz
swirl the dish to coat the bottom of dish evenly with caramel, leave aside.
Boil milk, remove crust from bread, and soak bread in hot milk for 20 minutes. Blend eg05
condensed milk, cream, coconut, cardamom and vanilla essence until smooth. Add
cooled milk mixture and blend well. Pour mixture into caramel coated dish. Set dish in a lar c::
pan and pour enough hot water in larger pan to reach half way up the sides of dish. Bake
uncovered for 1 % hours or until custard is firm. Cool to room temperature. Refrigerate 3 - ~
hours. Run knife around edges of custard. Turn over on to plate. Serves 8.
CREME CARAMEL
1/2 cup sugar for caramel 5 extra large eggs

3 cups milk % tsp salt
1/3 cup sugar 1 tsp vanilla essence
Preheat oven to 160°C. Put 3 cm high, hot water into a roasting pan and place in the oven. Melt
1/2 cup sugar in a heavy saucepan over medium heat. Stir until a golden brown syrup forms.
Pour into a 1.5 litre souffle dish. Set aside. Beat eggs very lightly in electric mixer until well
blended and a light foam forms on top. Stir in the sugar and salt. Heat milk to just under
boiling point. While beating the eggs slowly pour the hot milk into the mixture, stir until the
sugar dissolves, then stir in the vanilla essence. Pour the mixture through a strainer into the
souffle dish. Place the dish in the pan of hot water in the oven. Bake uncovered for 1% hours or
until a sharp knife comes out clean when inserted into custard. Remove carefully from pan.
Cool to room temperature. Refrigerate for 4-5 hours or overnight. Turn onto plate just before
serving. Serves 8 -10.
CREME BRULEE
Dessert can be made and refrigerated a day ahead. Serve within 30 minutes of caramelisrr
the sugar.
500mls pure fresh cream 2full tblsp castor sugar

1 tsp vanilla essence 1/4 cup castor sugar, extra
5 egg yolks 2 blades of lemon grass chopped

1 small piece of ginger chopped
Place the cream, lemon grass and ginger in a saucepan

over low heat and bring slowly to boil. Combine ezs
yolks, vanilla and sugar in electric mixer until thici
and creamy, gradually strain the just boiled cream in
the yolk mixture, whisking continuously. Return
custard to the pan and stir over low heat for about 1""
minutes, stirring continuously until custard coats ba
of spoon. Do not boil. Pour custard into 4 ramekir.
dishes. Cool then refrigerate for 3 - 4 hours until custar '
has set. Preheat grill at 220°C, sprinkle extra castor
sugar evenly over custard dishes. Place dishes under
hot grill for 3 minutes only until sugar has caramelised.
Remove from heat and cool completely before serving.
Serve with strawberries, raspberries or blueberries.
Serves 4.
LEMON CREAM
11/2 cup sugar

l1z cup lemon juice
% cup cornflour
1 cup cold water
2 cups whipped cream (unsweetened)
4 eggs
Whisk water, sugar and cornflour in a large heavy

based saucepan, cook and stir over medium heat until
thickened and bubbly. Reduce heat, cook and stir 2
minutes longer. Remove from heat. Beat eggs lightly in
electric mixer, gradually pour the hot sugar mixture
into the eggs, whisking continuously. Return custard to
the pan, stirring constantly. Bring to a gentle boil. Boil 2
minutes, remove from heat, gently stir in lemon juice
and vanilla. Cool to room temperature, fold in whipped
cream. Refrigerate for 3 - 4 hours. Serve with fruit.
Serves 4.
UITSALAD
sert is best made 3 - 4 hours before serving.
g ripe paw paw 2 cups fresh orange juice
ananas 1f2 cup strawberries
apple 2 tblsp sugar

iwi 2 tblsp granadilla
ear 1 of any other fruit available
- h, peel and chop all the fruit into small pieces, add
=--2 sugar and orange juice, chill the fruit salad for
~ - 4 hours before serving. Serves 6.
_- te: Instead of orange juice, add 2 cups fanta.
UITPUNCH
- ~ ch can be made a day ahead.
:~ ch can also be frozen. Defrost 3
- ~ hours before serving.
gpawpaw
ps orange juice
gmango
p concentrated orange juice
_ g pineapple
can soda water (300mls)
apples
itre water
ananas
p sugar
.: cup strawberries
ps mild black tea
p granadilla pulp
-anta (300mls)
sprite (300mls)
-~h and chop 1 apple and

__ ;:4 vberries into very small pieces
-..: soak in 1/2 cup orange juice with

_ - p granadilla pulp. Wash, peel
-..: chop the rest of the fruit into
--se pieces and liquidize a little at
--'- e with the sugar, soft ddrinks,
~:er and cold tea. Strain juice, add
-:? chopped apple and
::.';.berries. Chill for 3 - 4 hours
re serving.

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STRAWBERRY

1 vanilla swiss roll page 17

1 tsp vanilla essence

Sprinkle gelatin over water in small

Heat milk, beat egg yolks and

Line 4 glasses with sliced swiss roll.

Note: Dessert can be made in an

1 vanilla swiss roll page 17

1 tsp vanilla essence

Sprinkle gelatin over water in small

Heat milk, beat egg yolks and

Line 4 glasses with sliced swiss roll.

Note: Dessert can be made in an

Prepare jellies according to instructions in

~ote: Trifle is basically layers of cake, fruit,

1 cup finely grated fresh coconut l1z pkt Marie biscuits

1fz cup hot milk 2 full cups sweetened whipped cream

g dairy milk chocolate 1 tsp coffee

- cup milk lOOg Boudoir biscuits

1 small loaf fruit cake l1z cup smooth peanut butter

LITCHI CUSTARD JELLY

5 cups milk 1 tsp vanilla essence

395g can condensed milk or less 112cup pecan nuts

1 cup milk 1/4tsp salt

MAIZE MEAL PUDDING

290g can cream 1 level cup maize meal

% cup milk 1% cup sweetened whipped cream

6 eggs separated 1 heaped tsp baking powder

Place chopped chocolate in small bowl. Stand in pan of

ruare chocolate cake page 26 2 cups sweetened whipped cream

300g dark chocolate (albany) 1 level cup castor sugar

CHOCOLATE CUSTARD MOUSSE

-; is a very simple and easy

~ -e flour with the milk

=_ .ejelly in hot water, add granadilla pulp.

OLATE PEPPERMINT MOUSSE

evaporated milk chilled overnight

=-=- . led evaporated milk until

200g = l1z can condensed milk

Note: Cream can be replaced by sour cream or Greek yogurt.

125g pkt Boudoir biscuits 2 drops green food colour

MOCHA CHIP PIE

lOOgpkt chocolate wafer crumbs 1 tblsp gelatin

380g can evaporated milk (chilled

Drain crushed pineapple and sa

Whip evaporated milk until sti::

Spoon the rest of the pineapple in

"\ berry yogurt

::..er fruit can be used instead of

395g caramel treat

:.... a grass powder, custard powder,

1 litre milk lOOg peppermint crisp chocolate

sponge cake page 16 395g can sweetened condensed milk

:= 22.cmdeep cake pan with plastic wrap and

1 pkt black currant jelly (BOg) 2 1/2 cups cold water

_-; e to lcm thickness. Cut cake to

wberry jelly (BOgeach) 2 pkts lime jelly (BOgeach)

400g can coconut milk 1 full tblsp gelatin

Note: Coconut milk can be replaced by milk.

1 tsp cream soda flavouring

2 litres vanilla ice cream 1/2 cup peanuts

2 cups clear apple juice 2 tblsp sugar

Line foil in rectangle pan 21 x 27 cm. Chill pan

_- a 3 litre pudding bowl, line with plastic