Celebrate Easter with a bounty of delicious, sweet treats! These delicious desserts will be the perfect ending to your festive feast.
Chocolate-egg truffles
Makes 12 // Cooking time 55 minutes
Ingredients
¾ cup double-thick cream
500 g dark chocolate, chopped
1 tsp vanilla essence
250 g milk chocolate, melted
1 cup desiccated coconut
Method
- In a medium pot, scald the cream. Add the dark chocolate and remove from the heat, then add the vanilla essence. Stir until the chocolate has melted and the mixture is smooth.
- Pour into a shallow dish and place in the freezer for 25 minutes to set.
- Remove from the freezer. Scoop out tablespoonfuls of mixture and gently roll into egg shapes, then return to the freezer for 5 minutes to harden again.
- Using your fingers (or spearing with two toothpicks), dip each truffle egg into the melted milk chocolate. Allow the excess chocolate to drip off, then roll in the coconut.
Recipe & styling: Lisa Clark
Photography: Andreas Eiselen // HMimages.co.za
Ultimate Easter sundae
Serves 1 // Total time: 10 minutes
Ingredients
1 large hollow chocolate Easter egg
2–3 scoops ice cream
80 g white chocolate, chopped
Handful fresh berries
Store-bought caramel sauce, to drizzle
Method
- Using a hot knife, slice off the top of the Easter egg.
- Fill egg with scoops of ice cream.
- Finish off with a sprinkle of chopped white chocolate, berries, and a drizzle of caramel sauce.
Chef’s Tip: For an even more decadent dessert, fill the egg with chocolate mousse and dust with cocoa.
Words by Sjaan Van Der Ploeg
Photography: Zhann Solomons, Fresh Living Magazine
Easter Pavlova nests
Serves 10–12 // Prep time 30 minutes // Cooking time 2 hr 30 min
Ingredients
For the pavlova nests
4 egg whites
240 g castor sugar
1 tsp vanilla essence
For the white chocolate cream
80 g white chocolate, finely chopped
250 ml whipping cream
To assemble
½ cup coconut flakes, lightly toasted
Assorted mini Easter eggs
Method
For the pavlova nests
- Preheat the oven to 100 °C. Line two large baking trays with baking paper and draw on 12 eight-centimetre circles. Flip over the baking paper so that the pencil lines are facing downwards.
- In a clean glass bowl, whip the egg whites until stiff peaks form. Gradually add the caster sugar 1 tablespoon at a time until incorporated. Beat in the vanilla and continue whipping until all the sugar is dissolved and the meringue is thick and glossy.
- Place the meringue mixture into a piping bag fitted with a star nozzle. Pipe nest shapes using the circles as a guide. You can also dollop the meringue straight on to the baking tray and shape into nests using the back of a spoon.
- Bake the nests for 2½ hours or until dried out and crisp. Allow to cool completely.
For the white-chocolate cream
- Combine the chocolate and 3 tbsp cream in a bowl and microwave until the chocolate has melted. Set aside until cool.
- Whip the remaining cream to stiff peaks. Gently fold in the cooled chocolate mixture – do not over-mix. Cover and refrigerate until firm.
To assemble
- Spoon the white-chocolate cream into the pavlova nests. Arrange the toasted coconut flakes on top to resemble a nest and finish with some mini Easter eggs. Serve immediately.
Cooks note: The pavlova nests can be prepared the day before. Store at room temperature in an airtight container.
Recipes & styling: Jezza-Rae Larsen & Sjaan van der Ploeg
Photography: K-Leigh Siebritz
Malva pudding in a bundt pan
Serves 8–10 // Cooking time 1 hour 35 min
Ingredients
For the malva pudding
3 cups flour
½ cup cocoa powder
1 tsp salt
6 tbsp butter, at room temperature
2 cups brown sugar
4 eggs
3 Tbsp apricot jam
2½ tsp vinegar
2½ tsp bicarbonate of soda
2 cups milk
For the malva glaze
2 cups cream
⅔ cup butter
⅔ cup brown sugar
2 tsp vanilla essence
½ cup chopped dark chocolate
For the chocolate sauce
½ cup cream
1 cup chopped dark chocolate
To decorate
Speckled eggs
Chocolate eggs
Vanilla ice cream
Method
For the malva pudding
- Preheat oven to 180 °C. Grease a 20 cm Bundt tin.
- Sift flour, cocoa powder and salt in a bowl.
- In a separate bowl, cream the butter and sugar. Add eggs, one at a time, beating after each addition. Mix in the jam and vinegar.
- Dissolve the bicarb in the milk and mix this, alternating with the dry ingredients, into the wet ingredients. The batter should be thick and smooth.
- Pour into the prepared tin and bake for 50–55 minutes, until cooked through. Cool a bit, then turn it out on to a plate.
For the malva glaze
- Add the cream, butter and sugar to a pot over medium heat. Bring to a gentle simmer, then stir in the vanilla.
- Once the sugar has dissolved, pour it over the chocolate. Whisk until smooth and incorporated.
- Pour the glaze over the malva sponge, a little at a time, ensuring it is absorbed before adding more. Once all the glaze is absorbed, place on a serving plate.
For the chocolate sauce
- Add the cream to a pot over medium heat and bring to a gentle simmer.
- Add in the chocolate and stir until smooth. Allow to cool completely and serve drizzled over the hot malva. Decorate.
Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za
Granadilla ice-cream cake with hot-cross-bun crust
Serves 8–10 // Cooking time 5 minutes
Ingredients
For the ice cream cake
3 × A4 acetate sheets
6 hot cross buns
½ cup butter, melted
2 × 1.8 L tubs vanilla ice cream
2 tins mango, drained and pureed
Pulp of 5 granadillas
For the granadilla sauce
Pulp of 5 granadillas
½ cup sugar
To serve
2 cups double cream
2 mangoes, peeled and sliced
Method
For the ice cream cake
- Line the base of a 23 cm springform cake tin with baking paper. Place the acetate sheets around the sides of the tin to create a higher ‘wall’ inside the cake tin.
- Place the hot cross buns in a food processor and process until rough crumbs form. Transfer to a bowl and mix in the butter.
- Press the crumbs into the bottom of the cake tin, making sure the surface is flat. Freeze until needed.
- Place one of the 1.8 L tubs of ice cream in a bowl. Allow to soften slightly.
- Mix in the mango puree and granadilla pulp, then spread on top of the base. Freeze for 4 hours.
- Remove the remaining 1.8 L of ice cream from the freezer and allow to soften slightly. Spoon on top of the other ice cream layer and smooth the surface. Freeze for 6 hours or until properly frozen.
For the granadilla sauce
- Place the granadilla pulp and sugar in a small pot over medium heat and bring to the boil. Simmer for about 5 minutes or until the mixture has a syrup consistency.
- Remove from the heat and allow to cool completely.
- Place the granadilla ice cream cake on a serving plate and top with cream. Decorate with sliced mango and drizzle with granadilla sauce just before serving.
Recipe & Styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za