Autumn’s here, and that means apples, spice and everything nice. Whether you’re craving a gooey cheesecake crumble with a fruity twist or a golden tart topped with gingerbread crunch – these two desserts are the ultimate way to sweeten autumn’s chillier evenings. 

1. Apple raspberry and cheesecake crumble 

Makes about 9 squares  

Ingredients 

For the crust:  

100g salted pretzels, finely crushed + extra for serving  
⅓ cup (80g) butter, softened 
½ tsp (2.5ml) cinnamon 
2 Tbsp (30ml) sugar  

For the cheesecake layer:  

250g full-fat cream cheese, at room temperature 
⅓ cup (80ml) sugar 
3 Tbsp (45ml) freshly squeezed lemon juice 
2 large eggs, at room temperature 
1 tsp (5ml) vanilla extract  

For the compote: 

1 large Granny Smith apple, peeled and diced 
120g raspberries, fresh or frozen 
2 Tbsp (30ml) sugar 
¼ cup (60ml) water 
Pinch nutmeg 
½ tsp (2.5ml) cinnamon  

For the crumble: 

⅓ cup (80ml) flour 
⅓ cup (80ml) rolled oats 
1 cup (250ml) dark brown sugar 
½ cup (125ml) butter, softened  

Method 

1. Preheat the oven to 160°C. Line a 20x20cm tin with baking paper and spray with non-stick spray. 
2. To make the crust, combine pretzels, butter, cinnamon and sugar. Press the mixture into the tin. Set aside.  
3. Place cream cheese, sugar, lemon juice, eggs and vanilla extract in a bowl. Whisk using an electrical whisk until mixture is smooth.  
4. Pour the cream cheese mixture onto the base. 
5. Bake for 30 minutes. Once done, set aside to cool completely. 
6. For the apple and raspberry compote, combine ingredients in a small pot. Cook on medium heat until sticky, about 15 minutes. Set aside to cool.  
7. Increase the oven temperature to 180°C. 
8. Combine the crumble ingredients, mixing until the it resembles coarse breadcrumbs.  
9. Sprinkle the mixture on a baking tray. Bake for about 10-12 minutes or until crispy and golden brown. Cool. 
10. To assemble, spread the compote over the cooled cheesecake and top with the crumble. 
11. Cut into nine squares and garnish with pretzels. 

Recipe & Styling: Lichelle May
Photography: Zhann Solomons 

2. Salted apple & gingerbread tart 

Serves 3-4  

Ingredients  

For the gingerbread crumble  

¼ cup (37.5g) cake flour
¼ cup (50g) Muscovado sugar
½ tsp (2.5ml) ground ginger
½ tsp (2.5ml) ground cinnamon
2 Tbsp (30g) cold butter, grated   

For the tart  

⅔ cup (113g) Muscovado sugar
¼ cup (60g) butter
¼ cup (60ml) honey
Pinch ground nutmeg
½ tsp (2.5ml) ground ginger
½ tsp (2.5ml) ground cinnamon
2 Granny Smith or Pink Lady apples
Pinch sea salt flakes
1 sheet (250g) ready-rolled puff pastry, defrosted
1 egg, beaten
Vanilla ice cream, to serve  

Method  

1. Preheat oven to 180°C.
2. For the gingerbread crumble, combine flour, sugar and spices in a bowl.  
3. Rub butter into the flour mixture using your fingertips until it resembles coarse crumbs.
4. Place the gingerbread crumble on a lined baking tray sprayed with non-stick spray. 
5. Bake for about 15-20 minutes, tossing halfway, until golden. Remove and set aside to cool and crisp up.
6. For the tart, place the sugar, butter, honey and spices in a pan over low heat, allowing the sugar to melt. Cook for about 12-15 minutes. 
7. Meanwhile, peel and core the apples then slice thinly.
8. Once the caramel is a deep golden colour, add the apples into the caramel and cook for about 2-3 minutes. Add salt and stir to evenly coat all the apples with caramel. Remove from heat and cool slightly.
9. Place the pastry on a lined baking tray then pack the apple and caramel mixture onto the puff pastry, leaving about a 2cm border of pastry open around the edges. Reserve extra caramel sauce for serving. 
10. Fold the border over the edge of the apple filling in increments. Brush pastry with egg wash. 
11. Bake for about 25-30 minutes or until the pastry is cooked and golden. 
12. Serve sprinkled with gingerbread crumble, ice cream and extra caramel from the pan. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons 

Also read: Mini carrot cake loaves

The post 2 Delicious apple desserts for autumn appeared first on MyKitchen.

No ice-cream machine needed! Serve sorbet in a hollowed-out frozen lemon — it will keep it from melting —or serve spoonfuls in a coupe with Prosecco to make a Sgroppino. 

Amalfi lemon sorbet

Makes about 1L 

Ingredients

15 lemons
1¼ cups (250g) sugar
1¾ cups (430ml) water
Pinch of fine salt
2 egg whites 

Method

1. Using a vegetable peeler, peel the yellow skin off 3 of the lemons. Cut lemons in half, remove flesh and place in a medium pot along with lemon peel strips. Discard the lemon shells. 
2. If serving in lemon shells, slice a tiny edge off the remaining lemons so they can stand upright. 
3. Cut the top third off the remaining 12 lemons. Scoop the flesh out and add it to the pot. Reserve hollowed-out lemons, including the tops, and place them in the freezer for serving. 
4. Add sugar, water and salt to the pot. Place over medium heat, stirring until sugar has dissolved. Leave over a low heat for 10 minutes to infuse, without the mixture simmering. 
5. Remove from heat and strain liquid into a large, flat, freezer-safe dish. Leave to cool outside to room temperature. 
6. Freeze for 24 hours, then use a fork to break up large flakes, scraping and mashing as needed. 
7. Place frozen mixture in a food processor and blitz until smooth, working in two to three batches to avoid the mixture becoming runny during prolonged blitzing. 
8. Whisk 2 egg whites until foamy and fold into the frozen mixture, making sure it is well combined. 
9. Freeze for another 24 hours before spooning into frozen lemons and serving. 

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: Basque cheesecake

The post Amalfi lemon sorbet appeared first on MyKitchen.

From icy treats to fruity delights, these sunny-day desserts are here to cool you down and sweeten things up. 

Fruity ice lollies  

Makes 10-12  

Ingredients 

⅔ cup water or fruit juice of your choice  
3 Tbsp sugar (optional)  
¼ cup chopped fruit of your choice  
1 tsp lemon juice  
Fresh mint (optional)  
Bubbly or sparkling grape juice, for serving (optional)   

Method 

1. Heat water and sugar in a pot until the sugar has dissolved. Allow to cool. If using fruit juice, skip this step. There’s no need to add sugar as the juice is sweet enough.  
2. Combine liquid base with chopped fruit and lemon juice. You can leave it chunky if preferred or blend it until smooth. 
3. Pour into ice lolly moulds of your choice. Add fresh mint, if using. 
4. Freeze for 1½ hours. Secure the ice cream stick in the lolly as it starts to set.
5. Freeze for a further 4-6 hours or overnight. 
6. An optional celebratory serving suggestion is to serve the ice lollies upside down in a pretty glass topped with some bubbly. 

Cook’s tip: We recommend using fruit such as berries, stone fruit, kiwi, mango, pomegranates or pineapple. If you prefer, you can blend the mixture for a smooth consistency or have chunks of fruity bites in the ice lollies.   

Recipe & styling: Lichelle May 
Photography: Donna Lewis  

Smoky rooibos no-churn ice cream 

Makes about 2L 

Ingredients 

10 rooibos tea bags 
3 cups whipping cream 
2 cans (385g each) condensed milk
¼ cup full-cream milk 
Seeds of ½ vanilla pod (or 1 tsp vanilla essence)   

For the rooibos syrup  

1 cup caster sugar 
½ cup hot water 
4 rooibos tea bags   

Method 

1. Fold a piece of foil in half and mould it into a small bowl shape. Tear open 6 rooibos teabags and empty the contents into the foil bowl. Place this foil bowl into a medium-small stainless-steel bowl. 
2. Pour the cream into a separate bowl with the last 4 teabags (intact) and heat for about 1½ minutes until warm. Stir well to encourage the rooibos to infuse. 
3. Place the two bowls (cream and rooibos) next to each other on a baking tray. 
4. Cover the entire baking tray with two layers of foil, leaving one end open.
5. Light the rooibos on fire with a blowtorch, hovering the flame over the loose-leaf rooibos long enough to ensure it burns properly, creating little embers that produce smoke. Quickly fold the foil closed very tightly, capturing the smoke inside.
6. Set aside for 30 minutes to infuse. Do not open. 
7. Add rooibos syrup ingredients to a pot and bring to a boil, stirring until sugar dissolves. Boil for another 10 minutes until reduced and thick. Set aside to cool. 
8. Open the foil chamber and place the smoked cream in the freezer for 10 minutes to chill.
9. Discard the burnt rooibos and teabags submerged in the cream.
10. Add cream to the bowl of a stand mixer.
11. Whisk cream until it reaches stiff peaks, about 45-60 seconds. Take care to not over whip.
12.  Add the condensed milk, milk and vanilla, whisk for another 15 seconds until completely combined. 
13. Pour mixture into a 2L freezer-safe container. 
14. Drizzle cooled rooibos syrup over the ice cream and swirl through using a spatula. Place clingfilm straight onto the surface of the ice cream and freeze overnight or until solid. 
15. Scoop balls of ice cream onto cones, serve alongside dessert or enjoy on its own, savouring the beauty of the smoke-infused cream.

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons 

Rose syrup and raspberry semifreddo  

Serves 6-8  

Ingredients  

4 large egg yolks 
1 cup sugar 
1½ cups cream, whipped to stiff peaks 
1 tub (250g) mascarpone 
1 cup fresh raspberries, + extra for decoration 
50g pistachios or almonds, shelled and chopped 
1 Tbsp rose syrup  

Method  

1. Grease and line a loaf tin with three layers of clingfilm. (Let the clingfilm hang over edges of the tin for easy unmoulding.) Place tin in freezer.
2. Place egg yolks and sugar in a large glass bowl over a tight-fitting pot of simmering water.
3. Whisk mixture with an electrical whisk on medium speed until thickened and sugar is dissolved, about 10-15 minutes. 
4. Remove from heat, increase speed to high and whisk for another 3-4 minutes until doubled in volume. 
5. Fold cream and mascarpone together in a separate bowl. 
6. Fold cream mixture through the egg mixture, working gently so you don’t knock out the air. 
7. Spoon mixture into chilled tin. 
8. Sprinkle over the raspberries, ¾ of the nuts and drizzle with Use a knife to swirl everything through. 
9. Fold the excess clingfilm over the mixture and freeze overnight to set. 
10. To serve, unfold the clingfilm from the base, turn over onto a platter and remove the tin. Peel off clingfilm. 
11. Serve semifreddo sliced and topped with extra berries, nuts and syrup.

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons 

Sunrise panna cotta and jelly

Serves 4-6 

Ingredients  

 For the mango panna cotta 

1 Tbsp (12g) gelatine powder 1 mango, peeled and puréed 
1 cup (250ml) 100% fresh orange juice 
⅓ cup (67g) sugar
¼ cup (60ml) double-cream plain yoghurt   

For the berry coulis jelly 

1 Tbsp (12g) gelatine powder 
2 cup (300g) frozen red berries, thawed
¼ cup (50g) sugar
¼ cup (60ml) water
1 packet (80g) red jelly 
225ml boiling hot water 
Cherries for serving (optional)   

Method  

1. For the panna cotta, mix gelatine and 3 Tbsp water and set aside for gelatine to sponge.
2. Combine remaining panna cotta ingredients, mixing until sugar is dissolved.
3. Melt sponged gelatine in the microwave for 15-20 seconds, stirring halfway. Do not let the mixture boil. Stir gelatine into mango
4. Pour into a 17cm jelly mould (or a cling-wrap lined bread loaf tin of the same size). Chill the panna cotta until semi-set, about 30-60 minutes.
5. For the berry coulis jelly, mix gelatine and 3 Tbsp water and set aside for gelatine to sponge.
6. Blitz together the berries, sugar and water to make a coulis.
7. Melt sponged gelatine in the microwave for 15-20 seconds, stirring halfway. Do not let the mixture boil. Stir gelatine into 1 cup of berry mixture.  
8. Pour the berry mixture onto panna cotta layer, then chill until semi-set, about 30-60 minutes.
9. Prepare the packet of red jelly with the boiling hot water, then add in the leftover 1⁄2 cup (125ml) berry coulis. Mix well and pour onto the semi-set dessert.
10. Chill for 2-3 hours until set, or overnight for best result when unmoulding
11. To unmould, place a plate on the jelly mould, flip the jelly mould and plate over and remove the lid on mould. (If you’re using a metal mould, run a hot cloth on the outside of the tin, and using a sharp knife, loosen the edges from top to bottom to release the vacuum. Place on a platter and flip )
12. Serve chilled, topped with cherries if you like.  

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons 

Also read: 4 festive dessert recipes

The post 4 Summer desserts to tame your cravings  appeared first on MyKitchen.

’Tis the season to be jolly! ’Tis is also the season to enjoy some of the favourite desserts we only have during the festive season. Make one of these four recipes part of your festive menu.  

Summer trifle   

Serves 10 -12 //  Total time 30 minutes 

Ingredients  

2 80g packets peach jelly
2 350g madeira cake layers, cut into squares 
2 100g punnets raspberries + extra for serving
1L custard 
5 yellow-flesh nectarines, quartered + extra slices for serving 
375ml cream 
110g caster sugar 
3ml vanilla essence   

Method  

1. Prepare jelly according to packet instructions and set in a 3L trifle bowl. 
2. Top with half the madeira cake squares and half the raspberries. 
3. Pour custard over cake and layer with remaining cake and raspberries, then nectarines. 
4. Whisk together cream, caster sugar and vanilla to firm peaks and spoon on to fruit. 
5. Serve topped with extra raspberries and nectarines.

Words and Photographs: Fresh Living Magazine 

Gingerbread Swiss roll with cinnamon cream 

Serves  6 // Cooking time 45 min plus 3 hours cooling time 

Ingredients 

5 large eggs, separated
¼ cup honey
¼ cup dark brown sugar
2 Tbsp finely grated ginger
¾ cup cake flour
¼ cup cocoa
1 tsp baking powder
1 tsp ground ginger
¾ tsp allspice
2 tsp gelatine powder
1 Tbsp cold water
250g plain cream cheese
½ tsp cinnamon
250ml sour cream
½ cup icing sugar  

Method 

1. Preheat oven to 180°C. Line a 20 × 35 cm baking sheet with baking paper.
2. In a large bowl, using an electric mixer, beat the egg yolks for 2 minutes, until pale.
3. Add the honey, brown sugar and grated ginger and beat until combined.
4. In a medium bowl, whisk together the flour, cocoa, baking powder, ground ginger and allspice.
5. Beat the dry ingredients into the egg-yolk mixture until well combined.
6. In a clean bowl, beat the egg whites until soft peaks form and fold into the mixture.
7. Spread the batter on to the prepared baking sheet. Bake for about 10 minutes, until lightly browned and firm to the touch. Meanwhile, in a bowl, sprinkle gelatine over cold water and allow to stand for 5 minutes, until soft. Microwave on high until the gelatin melts, about 5–10 seconds.
8. In a clean bowl, beat the cream cheese, cinnamon and melted gelatin until smooth.
9. In another bowl, whip the sour cream with the icing sugar until combined. Fold the cream-cheese mixture into this mixture.
10. When the cake is done, remove it from the oven and transfer to a cooling rack. Run a sharp knife around the edge of the sheet and invert the cake on to a board. Carefully peel off the baking paper. Cover loosely with a damp kitchen towel. When cooled, spread the filling over the cake. Roll up, wrap in cling wrap and refrigerate for 3 hours.
11. Unwrap the roll and transfer to a plate. Dust with icing sugar.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Trifle cheesecake 

Serves 6 // Cooking time 1 hour 35 minutes

Ingredients 

For the crust 

400g ginger biscuits, crushed
⅓ cup melted butter, cooled  

For the jelly 

80g sachet red jelly 

For the filling 

4 eggs
1 cup sugar
500g cream cheese
3 Tbsp lemon juice
½ tsp lemon zest
1 tsp vanilla essence
2 tbsp flour 

To assemble 

½ cup cream, whipped
3 tbsp pomegranate seeds
⅓ cup raspberries
¼ cup cherries
Mini meringues, to decorate  

Method 

For the crust 

1. Preheat oven to 150°C.
2. Whizz the biscuits and butter together in a food processor. Press into the bottom and up the sides of a springform tin.
3. Blind bake for 10 minutes, then set aside to cool.

For the jelly 

1. Line a cake tin the same size as the one you used for your base.
2. Prepare the jelly according to the packet instructions. Pour into your prepared tin.
3. Refrigerate until set.

For the filling 

1. Beat the eggs and sugar together for 5 minutes, until the mixture is thick.
2. In a separate bowl, whisk together the cream cheese, cream, lemon juice and zest and the vanilla. Fold in the egg mixture.
3. Sift in the flour and fold in to combine.
4. Pour into the crust and wrap the outside edges of the tin in foil. Place in an oven dish filled with water to create a bain-marie.
5. Bake for 1 hour. Turn off the oven, open the door slightly and allow the cheesecake to cool inside for 1 hour. Then remove it from the oven to cool to room temperature. Refrigerate until chilled.

To assemble 

1. Remove the jelly from the tin and place it on top of the cheesecake layer. Refrigerate it overnight.
2. Place the meringues under the grill, or blowtorch them until they are golden on the edges.
3. Decorate the top of the trifle cheesecake with the whipped cream, meringues, pomegranates, raspberries and cherries.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za 

Caramel chocolate Christmas cake 

Serves 10 // Cooking time 4 hours 15 min, plus cooling time

Ingredients 

800g mixed dried fruit
410g jar fruit mincemeat
2 oranges
125ml brandy
250g butter, melted and cooled
200g brown sugar
300g cake flour
150g self-raising flour
160g blanched almonds
2½ tsp mixed spice
4 eggs, lightly whisked
2 Tbsp apricot jam, warmed 

Method 

1. Preheat oven to 150°C. Grease a 22 cm cake tin with melted butter. Line the base and sides with baking paper.
2. Mix dried fruit, fruit mince, 1 tbsp orange zest and ½ cup orange juice in a pot. Cook on medium heat for 10 minutes, stirring often, until the fruit has softened.
3. Set aside for 30 minutes, then stir in the brandy. Add the butter and sugar.
4. Combine the flours, almonds and mixed spice. Stir into the fruit mixture. Mix in the eggs.
5. Spoon the cake batter into the prepared tin and smooth out the surface. Lightly drop the tin on to the counter to settle the batter.
6. Bake for 3 hours 15 minutes, or until a skewer comes out clean. If it begins to brown on top, cover loosely with foil and continue baking.
7. Brush the hot cake with the warm apricot jam.
8. Cover the cake with foil, wrap in a large tea towel and leave to cool overnight.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

The post 4 festive dessert recipes appeared first on MyKitchen.

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 

1. 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.
2. Pour into a shallow dish and place in the freezer for 25 minutes to set.
3. 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.
4. 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 

1. Using a hot knife, slice off the top of the Easter egg.  
2. Fill egg with scoops of ice cream.  
3. 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 

1. 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.
2. 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. 
3. 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. 
4. Bake the nests for 2½ hours or until dried out and crisp. Allow to cool completely.

For the white-chocolate cream 

1. Combine the chocolate and 3 tbsp cream in a bowl and microwave until the chocolate has melted. Set aside until cool.
2. 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   

1. 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 

1. Preheat oven to 180 °C. Grease a 20 cm Bundt tin.
2. Sift flour, cocoa powder and salt in a bowl.
3. 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.
4. 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.
5. 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 

1. Add the cream, butter and sugar to a pot over medium heat. Bring to a gentle simmer, then stir in the vanilla.
2. Once the sugar has dissolved, pour it over the chocolate. Whisk until smooth and incorporated.
3. 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 

1. Add the cream to a pot over medium heat and bring to a gentle simmer.
2. 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 

1. 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.
2. Place the hot cross buns in a food processor and process until rough crumbs form. Transfer to a bowl and mix in the butter.
3. Press the crumbs into the bottom of the cake tin, making sure the surface is flat. Freeze until needed.
4. Place one of the 1.8 L tubs of ice cream in a bowl. Allow to soften slightly.
5. Mix in the mango puree and granadilla pulp, then spread on top of the base. Freeze for 4 hours.
6. 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 

1. 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.
2. Remove from the heat and allow to cool completely.
3. 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 

The post Delicious desserts perfect for Easter  appeared first on MyKitchen.

Spring has sprung! And with sunny weather and outdoor parties on the horizon, we are searching for words like ‘fruity’, ‘zesty’ and ‘fresh’ on the dessert menu.

Hosting an outdoor get-together? These 5 recipe will have your guests coming back for more.

Passionfruit pavlova layer cake

Serves 6–8

Prep time 1 hour

Cook time 15 min 

Ingredients 

For the pavlova 

2 pinches saffron
15 egg whites
2 ⅔ cup sugar
2 Tbsp cornflour, plus extra for dusting
2 Tbsp vinegar

For the passionfruit cream  

2 cups whipping cream
½ cup condense milk
2 tsp vanilla essence
¼ cup passionfruit or granadilla pulp
Strawberries, sliced, for decoration  

Method

For the pavlova 

1. Preheat oven to 160°C.
2. Line 2 (24 cm × 34 cm) baking trays. 
3. Whisk saffron and egg whites until foamy, then gradually add the sugar until stiff peaks form.
4. Whisk in the cornflour and vinegar. 
5. Spread the mixture onto your prepared trays and bake for 15 minutes. 
6. Allow to cool in the tray before turning out onto baking paper and lightly dusting with cornflour. 
7. Trim the edges and cut the meringue to make 4 equal rectangles. Set aside.

Watch this for tips on how to make a fail-proof meringue. 

For the passionfruit cream 

1. Whip together all the ingredients, except the strawberries, to stuff peaks. 
2. Divide into 4 parts and spread between the meringue layers, then cover the cake with cream. 
3. Decorate with sliced strawberries and keep refrigerated until ready to serve.

Recipe by Faaiza Omar

Individual lemon and berry trifles

Serves 6

Ingredients 

For the berries 

½ cup raspberries
Zest and juice of 1 lemon
1 Tbsp icing sugar, sifted

For the lemon cream 

½ cup cream cheese
1 tsp vanilla essence
3 tbsp icing sugar, sifted
1 cup cream, whipped
¾ cup lemon curd

To assemble 

6 blueberry muffins

Method

For the berries 

Combine the raspberries with the lemon zest and juice and the icing sugar. Set aside to rest for 15 minutes. 

For the lemon cream 

Whip the cream cheese until smooth and soft before adding the vanilla, icing sugar and whipped cream. Fold to combine and then ripple the lemon curd through. 

To assemble 

Cut the muffins in quarters. Place two pieces at the bottom of each jar, followed by a dollop of cream, and then the berries. Repeat once more, finishing with a few berries on the top. 

Top tip: You can substitute blueberry muffins with lemon poppyseed and add store-bought meringues for extra crunch. 

Make one of these delicious trifles today! 

Recipes & Styling: Elizabeth Mackenzie
Photography: Jotham Van Tonder  

Summery coconut and nectarine tart

Serves 8 

Cooking time 1 hour 30 min 

Ingredients 

For the pastry 

255g flour
125g cold butter, cubed
80g  icing sugar
2 egg yolks
1 Tbsp ice water

For the filling 

2 eggs
75g caster sugar
40g desiccated coconut, plus extra to decorate
35g flour
75g butter, melted
450 g (3–4) nectarines, sliced into wedges

Method

For the pastry 

1. Preheat oven to 180°C.
2. Place flour, butter and icing sugar in a food processor and blend until mixture resembles fine breadcrumbs.  
3. Add egg yolks and water and blend again until the dough comes together. 
4. Turn the dough out and use your hands to form a ball. 
5. Wrap in cling film and refrigerate for 15 minutes.
6. Roll out dough on a well-floured surface to about 5 mm thick.
7.  Line a 20 cm loose-bottomed tin with the pastry and prick the bottom with a fork. Refrigerate for another 20 minutes.
8. Blind-bake for 15–20 minutes, until golden. Remove from the oven and set aside to cool. 

For the filling 

1.  Whisk eggs and sugar until fluffy.  
2. Mix in coconut and flour. 
3. Fold in the melted butter.
4. Spoon into cooled tart shell and spread evenly. 
5. Arrange the nectarine wedges over the filling and sprinkle with extra coconut.
6. Bake for 35–40 minutes, until golden and cooked through.
7. Allow to cool completely before removing from the tin. 

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Three-ingredient granadilla ice cream

Makes 2l

Total time 20 min plus freezing time 

Ingredients 

1 cup cream
Pinch of salt
3 tubs (115g each) granadilla pulp, plus extra for serving (or fresh pulp from 6 granadillas)
3 tins (385g each) condensed milk
½ tub (10g) fresh mint, for serving

Method

1. Whip the cream and a pinch of salt together until stiff peaks form. 
2. In a separate bowl, whisk together the granadilla pulp and condensed milk. Set some pulp aside for serving. 
3. Fold the whipped cream through the mixture. 
4. Pour the mixture into a large freeze-proof container and swirl through any remaining granadilla pulp to create a marbled effect. 
5. Freeze for at least 12 hours until firm to the touch. 
6. Scoop the ice cream into glass jars, drizzle with any remaining granadilla pulp and garnish with fresh mint. 

Granadilla pulp is tangy and sharp and balances out what would be a very sweet ice cream with pops of fruity freshness. 

Watermelon granita  

Serves 6

Cooking time 20 mins, plus freezing time

Ingredients  

¼ watermelon, plus slices to garnish
½ cup icing sugar, or to taste

Method

1. In a food processor, blend the flesh of the watermelon.
2. Strain through a sieve to get rid of the pips and pulp.
3. Add icing sugar and whisk well.
4. Pour into a shallow container and place in the freezer.
5. Once the mixture begins to freeze, scrape with a fork every 30 minutes to break up the ice crystals until it’s frozen and fluffy.
6. Serve in a tall glass with a spoon.

Recipe by Katlego Mlambo 

Turn your glass of bubbles into a granita with this recipe. 

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