Another classic 1980s desert. I remember being really excited when Mum made this.
1 packet chocolate chippie biscuits
300 mls cream, whipped
1 cup black coffee
1-2 shots of brandy or whisky
Pro tip – make sure the coffee is cold before you use it!
Put shot of brandy into the coffee, then quickly dip each biscuit into the coffee
Join the biscuits together with the whipped cream to form a log
If you have any leftover cream, spread over the log to completely cover it (drizzle with shaved chocolate if you want to take it up a notch)
Put in the fridge to set for 1/2 hour.
This is a very special recipe from Carl’s Nana Dudu. It uses up the saved crusts you’d have in the freezer from the asparagus rolls. 😍
1/2 fill a pie dish with bread crusts. Pour boiling water over the crusts and quickly pour off.
Pour over lemon sauce;
Juice and rind of 2 lemons
1 C sugar
1 C boiling water
Cook in a moderate oven 3/4 – 1 hour, or until brown and crispy on top.
Everyone should know how to whip up a pav. For the sheer fact that creating a pavlova makes you feel like the most domestic goddess of all domestic goddesses. This recipe has never failed me. (But if it does, it’s nothing that can’t be hidden beneath 300g of whipped cream and piles of fruit. If things go really sideways, you’ve got yourself an Eton Mess.)
4 egg whites
pinch of salt
225 gm caster sugar (1 C) – smooth out any lumps with a spoon
2 tsp cornflour
1 tsp white vinegar
½ tsp vanilla extract
250ml cream, lightly whipped
Pre-heat the oven to 120°C
Put egg whites and salt in a grease-free bowl and whisk with an electric mixer until very stiff. Note; it’s very important there is no grease on the bowl, a good way to ensure this is to ‘scorch’ it by tipping boiling water into the bowl, then drying it.
Continue beating the egg whites while adding a Tbspn of caster sugar at a time. Whisk for several minutes after it has all been added and then turn off the machine.
Sprinkle over the cornflour, vinegar, and vanilla extract. Use a large metal spoon to carefully mix ingredients together without deflating the whipped whites.
Line a baking tray with baking paper, and transfer the mixture in dollops into a rough circle of about 20cm diameter.
Bake in the oven for one hour, by which time the meringue should be crisp on top, although you may see it slightly sunken under the crisp shell (this is normal). Turn the oven off and leave pavlova in the oven for at least one hour but preferably until the oven is cool (overnight is a good idea too).
Just before serving, carefully peel away the baking paper and transfer to a serving plate. Pile on the cream and fruit.
So many special memories of eating profiteroles in Bali for (sister) Danz’s wedding. Writing wedding speeches over a quiet profiterole, with (sister) Nix, Profiterole-gate when only one profiterole was ordered to share between far too many greedy Sanders’s (and Sanders’s partners).
They’re actually pretty easy to make and I think you’d always be a popular guest if you turn up with these little beauties.
Makes about 15
150gm plain flour
100 gm dark chocolate
200 gm cream
Pre-heat the oven to 180°C.
Bring butter and 250ml water to the boil in a saucepan over high heat. Add flour, beat with a wooden spoon until combined. Remove from heat. Add eggs, one at a time, beating well after each addition.
Spoon out into 3½ cm diameter rounds onto a baking paper-lined tray. I highly recommend baking paper for the reduction in dishes later.
Bake until golden (15 mins), remove from the oven, pierce the bases with a knife, then return to the oven to dry out (about 45 mins to 1 hour) (Oven still going). Cool on a wire rack.
Meanwhile, stir the cream and chocolate together over a very low heat until it’s smooth.
To serve, cut the pastries horizontally, scoop in a scoop of your fancy ice-cream and then drizzle the top with chocolate sauce.