Sweeten Milk Tart Day on 27 February with two irresistible spins on South Africa’s favourite dessert! These playful makeovers, like a creamy milk tart milkshake and a zingy lemon meringue pie, are ready to steal the spotlight and satisfy every craving. 

The classic: Local is lekker milk tart  

Serves 8-10  

Ingredients

For the pastry  

1 cup (120g) icing sugar 
½ cup (125g) butter 
2 large egg yolks 
1⅔ cup (250g) flour 
Pinch of salt 

For the custard filling  

4 cups (1L) milk 
2 cinnamon sticks 
3 Tbsp (45g) butter 
1 tsp (5ml) vanilla essence 
½ cup (100g) sugar 
3 large eggs 
2 Tbsp (30ml) flour 
2 Tbsp (30ml) cornflour 

To decorate  

Ground cinnamon 
Drizzle of honey (optional)  

Method 

1. For the pastry, cream, sugar and butter together until combined. Add egg yolks and beat to combine.  
2. Add flour and salt and mix until dough resembles breadcrumbs. 
3. Remove dough from bowl and use your lightly floured hands to work together until smooth.  
4. Shape into a flat disc, cover with cling film and refrigerate for at least 1 hour. 
5. Preheat oven to 180°C. Thoroughly grease a25cm fluted tart tin.  
6. Flour work surface and a rolling pin.  
7. Roll dough out into a disc slightly larger than your tin. Place dough into tin and lightly press into grooves, allowing the excess to fold over the edges. Prick the pastry base all over with a fork – this prevents it from puffing up.  
8. Place a large sheet of baking paper over pastry, top with an even layer of any dry beans or rice to keep the sheet down. 
9. Blind bake pastry for 15 minutes, then remove paper and beans. 
10. Bake for 15 minutes until fully cooked through and golden. While hot, gently cut excess dough to create a level edge. Set aside to cool. 
11. For the filling, heat milk, cinnamon and butter until warm. Infuse for 5 minutes and remove cinnamon.  
12. Whisk together sugar and eggs. Add a small portion of egg mixture to a bowl with the flours and mix into a runny paste. Combine paste with remaining egg and mix thoroughly.  
13. 1 Slowly pour hot milk mixture into egg mixture, whisking constantly until smooth. 
14. Return mixture to saucepan and cook, while whisking, until thickened, about 5-10 minutes. 
15. Pass custard through a sieve and onto cooled pastry base. 
16. Level with a spatula and cool completely before chilling in the fridge for at least 2 hours, preferably overnight. 
17. Serve milk tart dusted with cinnamon.

Recipe & styling: Chad January
Photography: Zhann Solomons 

The icy treat: Milk tart milkshake  

Serves 1  

Ingredients 

3 Tbsp (45ml) caramel treat 
2 slices store-bought milk tart 
3 scoops vanilla ice cream 
½ – ¾ cup (125ml-180ml) milk 
Handful caramel popcorn  

Method 

1. Use the back of a small spoon to spread caramel around the inside of your glass. 
2. Blend milk tart, ice cream and ½ cup milk in a food processor until thick and smooth. Add more milk, if you like.  
3. Pour milkshake into your glass, drizzle with extra caramel and scatter with some caramel popcorn to serve. 

Chef’s tip: Popcorn not your thing? Smear chocolate spread or peanut butter inside the glass and decorate with crushed ginger biscuits or chocolate. 

Recipe & styling: Chad January
Photography: Zhann Solomons 

The zingy duo: Lemon milk tart meringue pie  

Serves 8  

Ingredients 

For the biscuit base 

1 ½ packets (300g) lemon-flavoured Tennis biscuits
½ cup + 2 Tbsp (150g) butter, melted

For the milk tart filling 

1 can (375g) condensed milk
3 cups (700g) full cream milk
2 tsp (10ml) vanilla essence
2 large eggs, separated
¼ cup +1/3 cup (70g) corn flour
¼ cup + 2 tsp (70ml) water
Pinch of salt

To serve 

½ cup (125ml) store-bought lemon curd
Store-bought meringue kisses 

Method 

1. For the biscuit base, break biscuits into a food processor and blend to fine crumbs. Mix in the butter until well combined.
2. Press biscuit base into the base and up the sides of a 24cm springform cake tin and refrigerate for 30 minutes. 
3. For the milk tart filling, place the condensed milk, milk and vanilla essence into a medium-sized pot. Bring to a boil while whisking constantly. 
4. Remove from the heat and let cool for two minutes.
5. In a small mixing bowl, mix together the cornflour, water, egg yolks and salt until smooth.  
6. Gradually add the cornflour mixture to the warm condensed milk mixture while whisking constantly.  
7. Return the pot to low heat and whisk until the mixture has thickened.
8. Remove from heat and allow to cool for 10 minutes.
9. Meanwhile, beat the egg whites with an electric mixer until stiff peaks form. 
10. Gently fold egg whites into the hot custard. Pour the filling over the chilled biscuit base. Allow to cool completely before refrigerating for at least 2 hours. 
11. To serve, remove the milk tart from the cake tin. Spread lemon curd and decorate with meringue kisses.  

Pro tip: If your filling looks a little lumpy, pass it through a sieve before folding in the egg whites. 

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal 

Also read: 3 expert tips to make your best-ever milk tart 

The post 2 Sweet twists on milk tart you’ll want to try appeared first on MyKitchen.

Get ready to hop into dessert heaven with these three delicious Easter desserts that are bound to impress your guests!   

Easter Malva Bundt cake 

Serves 8-10 // Cooking time 1 hour 35 minutes 

Ingredients 

For the malva pudding 

3 cups (450g) flour
½ cup (60g) cocoa powder
1 tsp (5ml) salt
6 Tbsp (90g) butter, at room temperature
2 cups (400g) brown sugar
4 eggs
3 Tbsp (45ml) apricot jam
2½ tsp (12.5ml) vinegar
2½ tsp (12.5ml) bicarbonate of soda
2 cups (500ml) milk  

For the malva glaze 

2 cups (500ml) cream
⅔ cup (160g) butter
⅔ cup (133g) brown sugar
2 tsp (10ml) vanilla essence
½ cup (125ml) chopped dark chocolate  

For the chocolate sauce 

½ cup (125ml) cream
1 cup (250ml) 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 20cm 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’s 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 

Cinnamon rolls 

Serves 10 // Total time 45 minutes (Plus rising time)

Ingredients  

For the cinnamon rolls 

500g store-bought dough
1½ cups (330g) packed brown sugar
6 tsp (30ml) ground cinnamon
½ cup (125g) butter, very soft  

For the glaze

¼ cup (60ml) milk, to glaze
3 Tbsp (45g) butter, to glaze  

For the cream cheese icing   

¼ cup (60g) butter, softened
1 cup (130g) icing sugar, sifted
1 tub (250g) cream cheese     

Method 

1. Flour the working surface and roll out dough into a 30x20cm rectangle. 
2. Place sugar, cinnamon and butter in a bowl and mix until combined. 
3. Use the back of a spoon to spread sugar mixture evenly over dough. 
4. Working from one length, roll dough into a tight log. 
5. Use a sharp knife to cut the log into 10 equal rolls. 
6. Arrange rolls in a large, greased baking dish placing them about 1cm
7. Cover the dish with a damp cloth and put in a warm spot until rolls have doubled in size.
8. Preheat oven to 180°C. 
9. Bake cinnamon rolls for 15 minutes, then remove and slowly spoon milk over each roll.
10. Return dish to oven and bake for a further 15-20 minutes until golden and cooked. 
11. Remove from the oven and brush with butter. 
12. To make the cream cheese icing, beat butter and icing sugar in a bowl until combined.
13. Add cream cheese and beat until smooth. 
14. Serve cinnamon rolls warm with a dollop of cream cheese icing on top of each.

Chef’s tip: Brush the cooked rolls with butter for a glossy finish.   

Words by: Sjaan Van Der Ploeg
Photography: Zhann Solomons 

Hot cross bun milk tart  

Makes 1 // Cooking time 1 hour 35 minutes (Plus cooling time)

Ingredients 

For the pastry 

3⅓ cup (500g) flour
1 cup (250g) butter, cubed
⅗ cup (100g) icing sugar
50g mixed candied peel
Zest of 1 orange
1 Tbsp (15ml) cinnamon
1 Tbsp (15ml) mixed spice
2 extra-large eggs, beaten  

For the filling  

2 cups (500ml) milk
2 extra-large eggs, separated
½ cup (100g) sugar
⅓ cup (40g) cornflour
⅕ cup (30g) flour
¼ tsp (1ml) salt
2 Tbsp (30ml) butter
1 vanilla pod, seeds only
1 Tbsp (15ml) cinnamon
1 Tbsp (15m) icing sugar  

Method 

For the pastry 

1. Place the flour, butter and icing sugar in a food processor and blend until the mixture resembles fine breadcrumbs.
2. Add the mixed peel, orange zest and spices and pulse a few times. Add the eggs and 1 Tbsp cold water and pulse until the mixture comes together slightly.
3. Tip out the mixture onto a lightly floured work surface and press it together. Wrap in cling film and chill in the fridge for at least 30 minutes.
4. Preheat oven to 180°C and grease a 28 cm tart tin.
5. Roll out the pastry to 3 mm thick and line the tart tin. Prick the base with a fork, then place baking paper over the pastry, fill with baking beans and blind-bake for 10 minutes.
6. Remove the beans and baking paper and bake for a further 10 minutes until golden brown and cooked through. Remove from the oven and set aside to cool.

For the filling 

1. Place the milk in a small pot over medium heat. Scald (heat until steaming), but do not let it boil.
2. Beat together the egg yolks and sugar until pale and creamy. Add the cornflour, flour and salt and mix well.
3. Start adding a little hot milk at a time, whisking until it is all incorporated. Pour all of the mixture back into the pot and bring to the boil. Whisk until the custard has thickened.
4. Remove from the heat and add butter and vanilla seeds.
5. Whisk egg whites separately until soft peaks form, then fold into the custard.
6. Pour the custard into the base and smooth with a knife.
7. Bake at 180°C for 30 minutes, or until the centre is firm and the top is golden brown.
8. Allow to cool for a few hours before dusting with cinnamon and icing sugar.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

The post 3 Easter desserts to impress your guests  appeared first on MyKitchen.

Ready to bake the ultimate milk tart for Milk Tart Day on 27 February? Whether you’re a seasoned pro or a newbie in the kitchen, these handy tips from the MyKitchen food team will have you whipping up a creamy, dreamy dessert that’s sure to steal the show. 

Top tip #1: Pack the crust with flavour 

“Don’t waste time, make that no-bake biscuit-butter crust. My secret? I add a big pinch of cinnamon to crushed coconut biscuits to make sure that iconic cinnamon taste is in every single bite of my fridge milk tart. You can also go fancy with an extra hand of finely chopped nuts in your cookie base.” 

– Liezl Vermeulen, Head of Food, MyKitchen 

Top tip #2: Give the filling some delicious flavour 

“Infuse the milk with vanilla, citrus, coconut or even ginger before making the filling for an extra flavour dimension. Another great tip to prevent the milk tart filling from cracking, is to allow the cooked milk tart to cool completely at room temperature before refrigerating.” 

– Lichelle May, Food Editor MyKitchen 

Top tip #3: Explore more crust options 

“Milk tart is classically made using shortcrust pastry, but you can get creative and use loads of other options! Blended biscuits and butter – use a biscuit of your choice to create a delicious quick base: tennis, ginger, Marie biscuits or even eet-sum-mores are great options.  

Flaky pastry or phyllo pastry – these will result in a more savoury puffed base (flaky) or a super crisp, thin base (phyllo). If using phyllo, brush melted butter between layers.  

Your milk tart can even be crustless! Love the filling but not the pastry? Simply bake in a pie dish and enjoy the creaminess of your dessert without a crust getting in the way!” 

– Sjaan van der Ploeg, Deputy Food Editor 

Try this delicious twist on the South African classic:

Two-tone chai milk tart 

Serves 6 

Ingredients 

200g Romany Creams, crushed
⅓ cup melted butter
1L milk
4 chai tea bags
3 eggs
1 cup sugar
3 Tbsp corn flour
3 Tbsp flour, sifted
3 Tbsp cocoa, sifted  

Method  

1. In a bowl, combine the crushed biscuits and melted butter. Then press into a 22 cm, loose-bottomed pastry tin. Place in the fridge to set.
2. Pour the milk and chai into a saucepan and bring to a boil. Remove from the heat.
3. Whisk together the eggs, sugar, corn flour and flour. Temper the egg mixture with the hot milk and then return everything to the heat.
4. Bring to a boil and cook for 10 minutes, until thickened.
5. Once thickened, pour half the mixture into a large bowl and mix in the cocoa.
6. Carefully fill half the biscuit shell with chocolate mixture, and the other half with the rest of the mixture.
7. Cool completely and then set in the fridge before serving.

Image: Shutterstock / Supplied 

The post 3 expert tips to make your best-ever milk tart  appeared first on MyKitchen.

We pay tribute to one of South Africa’s beloved personalities, a culinary visionary and the queen of Cape Malay cooking, heritage, and culture. Her infectious enthusiasm and warm and loving personality will live long in every recipe she has left behind. 

Fatima Sydow was born in the Cape Flats in Cape Town, South Africa. Her culinary journey began early in her childhood: “I remember like it was yesterday, the very first time mom called me to come and help her in the kitchen. I was only 9 years old with scruffy, wavy hair and big brown eyes. I would stop whatever I was doing at that moment and run barefoot in a sprint and in the kitchen I will be,” – and so a culinary luminary was born.  

Fatima’s journey started alongside her mother, the late Waseela (née Davids) Sydow, where she would often help her with peeling potatoes and chopping onions – marvelling at the art of how her mother was able to perform culinary miracles with the simplest of ingredients. The food that came out of her mother’s kitchen would feed many, not only filling tummies but filling the soul. 

Fast forward to 2011, Fatima started her Facebook page Cape Malay Cooking with Fatima Sydow where she’d share her rich heritage through comforting culinary creations that embraced the roots of her origins. As Fatima continued to share herself with the public, her social media prominence began to rise since it became clear that her journey was not just one of cooking; but a love story, a deep and heartfelt narrative of unity, sharing and the universal language that is food.

“On a chilly autumn morning in 2015, I took a deep breath and tightened my apron. There was something special and very different about that day… I could feel it in the air. I was excited, scared, nervous, thinking about what was about to take flight – not knowing that it would change my life and the course of my food journey and adventures forever.” – Fatima Sydow

Eggs, flour, sugar and blobs of silky soft butter were transformed into a rich, buttery biscuit dough ready to be shaped and baked. What was baking in that oven that day was the first recipe for her self-published cookbook The Journey of Cape Malay Cooking with Fatima Sydow, a book she managed to publish with little resources. Filled with the lessons and memories passed down by her late mother, this cook book resonated with so many readers both old and young thanks to its easy-to-follow steps and humble ingredients. 

The doors to the culinary kingdom continued to open, welcoming all that Fatima had to offer. From her television show Kaap, Kerrie en Koesisters on ViaTV, co-hosted with her twin sister, Gadija Sydow Noordien. The TV show was originally scheduled to only run for one season, but became so popular that it led to a unprecedented six-season run, with the finale airing in 2019. This paved the way for Fatima’s second cookbook Cape, Curry, and Koesisters, published in 2019 and translated to Afrikaans. The pages are filled with a rich compilation of Cape Malay recipes from both Fatima and Gadija. From homemade masala mixes to make the most memorable curries and a killer dhaltjie recipe, to comforting potato pudding with stewed fruit (yes it’s a thing, a very delicious thing indeed!) and, of course, koesisters. 

The use of everyday ingredients, simple methods as well as Fatima’s boundless energy and enthusiasm to keep sharing her culinary knowledge and heritage paved the way for her third cookbook: Fatima Sydow Cooks. In this book, tradition gets a modern twist, with some flavourful surprises in tow. The ability to add a modern twist to traditional cuisine is something only Fatima could do – from roti and curry pies to prawn chaat and so much more. 

“Remember me through this cookbook, feel me on every page, in every story, word and picture. I love you all, and I hope I have made you proud and encouraged you to create your own beautiful pockets of memories with your loved ones. I will forever be in your hearts.” Fatima Sydow’s legacy will live on through every spice blend and every vibrant dish that graces our tables as a testament to her profound influence and enduring spirit. So let’s raise our forks and continue the culinary journey that she so beautifully began.

Fatima was extremely generous and compassionate. Loved her family and her dog, Sunny Boy, fiercely. Whenever I visited her, I never left empty-handed. She would even pack in barakat for my mom. Food was her love language. – Donna Lewis, photographer

Three-egg milk tart 

Serves 8 

The craving for milk tart happens quite often in my house. But sometimes you only have three eggs. What to do? Ask mom of course. This is my late mother’s recipe. She was a lady who always made a plan and, before we knew it we would all have a piece of delicious milk tart in our hands.

Ingredients

¾ Cup (180g) butter
½ cup (125ml) sugar
1 egg, extra large
1 tsp (5ml) vanilla essence
2 ½ cups (625ml) cake flour
1 tsp (5ml) baking powder  

For the custard filling 

1 cup + 7 Tbsp (355ml) milk
1 Tbsp (15ml) custard powder
¼ cup (60ml) sugar
3 extra-large eggs
Pinch of ground cardamom
½ tsp (2.5ml) vanilla essence
½ tsp (2.5ml) ground cinnamon, for dusting 

Method 

1. Preheat the oven to 180°C.
2. In a mixing bowl or the bowl of an electric mixer, cream together the butter and sugar for about 2 minutes. Whisk in the egg and vanilla essence until combined.
3. Gently fold in the flour and baking powder. By hand, mix the dough until smooth and the sides of the bowl are clean. Cover with cling wrap and chill in the fridge for 20 minutes.
4. Grease a round 20-cm baking dish. Roll out the dough to about half a centimetre thick and line the dish with the dough. Ensure there are no holes in the base.
5. Whisk together the custard ingredients, excluding the cinnamon, until smooth. Pour the mixture through a sieve and into a jug. Carefully pour the mixture into the prepared baking dish. Sprinkle the cinnamon over just before baking dish. Bake for 40 to 45 minutes until the custard is almost set. Cool completely before serving. 

Bollas 

This delicious treat is basically a deep-fried thick vanilla cake batter that’s then dunked in sugar syrup and sprinkled with a light snowfall of desiccated coconut. Traditionally served during Ramadan, but they can be made throughout the year for a lovely Sunday afternoon treat. 

Ingredients

½ cup (125ml) castor sugar
2 large eggs
5 Tbsp (75ml) oil
1 Tbsp (15ml) vanilla essence
2¾ Cup (700ml) cake flour
1 Tbsp (15ml) baking powder
1 ¼ cup (300ml) buttermilk
Oil for deep-frying  

For the syrup 

2 cups (500ml) water
2 cups (500ml) sugar
1 cup (250ml) desiccated coconut 

Method 

1. In a large bowl, beat the castor sugar and eggs together until light and creamy. Next, add the oil and vanilla essence and whisk until fluffy. Sift in the dry ingredients, then add the buttermilk and mix until well combined. Cover the bowl of batter with plastic wrap or a tea towel and allow to rest for 30 minutes. 
2. Once ready, use a tablespoon to scoop up the batter. On medium to high heat, deep-fry the bollas in the oil until golden brown on each side. Remove with a slotted spoon and place on pieces of paper towel.
3. In a separate pot, boil the water and sugar together for 15 minutes to make sugar syrup. Dunk the bollas into the warm syrup just once and remove with a slotted spoon. Sprinkle with desiccated coconut and serve.

Words by: Gail Damon
Photographs: Donna Lewis 

The post Fatima Sydow – A Culinary Legend  appeared first on MyKitchen.

‘Tis the season for delicious dishes at dinner parties and we’re especially excited about trifle making its annual appearance. Impress your loved ones with sweet, sensational twists of this traditional English dessert to keep them in a holly, jolly mood all season long. 

 1. Red velvet trifle with cream cheese, icing, meringue and brandy snaps 

Serves 8–10
Total time 2 hours 45 minutes

Ingredients

For the red velvet sponge cake 

2⅔ cups cake flour 
¼ cup cocoa powder 
1 tsp bicarbonate of soda 
½ tsp salt
½ cup unsalted butter, softened 
1⅔ cup light brown sugar 
2 large eggs 
½ cup canola oil 
2 tbsp red food colouring 
2 tsp vanilla essence 
1 tsp white vinegar 
1⅓ cup buttermilk  

For the meringue kisses 

2 egg whites  
½ cup castor sugar 
1 tsp vanilla essence  

For the brandy snaps

1¼ cup melted butter 
1 cup light brown sugar 
1¼ cup maple syrup 
2 tbsp brandy 
1¼ cup bread flour 
½ tsp ground ginger  

For the cream cheese icing 

2 tubs plain cream cheese 
1 cup icing sugar 
1 tsp vanilla essence 
½ cup cream, whipped
2 tbsp berry jam or preserve  

Method

 For the red velvet cake 

1. Preheat oven to 180°C.
2. Line a large, deep rectangular baking dish with baking paper, and grease with non-stick cooking spray.
3. In a large mixing bowl, sift together the flour, cocoa powder, bicarbonate of soda and salt.
4. In a separate bowl, cream the butter and sugar for about 3–4 minutes until light and fluffy.
5. Whisk in the eggs, oil, vanilla, vinegar and buttermilk.
6. Combine the wet and dry ingredients using a wooden spoon until smooth. Be careful not to overmix.
7. Fold in the food colouring until the mixture turns the desired shade of red.
8. Pour the batter into the greased baking dish and level using the back of a spoon or spatula. Set aside for 10–15 minutes.
9. Bake for about 30–35 minutes or until an inserted skewer comes out clean.
10. Allow the cake to cool completely before cutting it into squares. Set aside.  

For the meringue kisses 

1. Preheat the oven to 120°C.
2. Use a standing mixer to whisk the egg whites until soft peaks form.
3. Gradually add the sugar, 1 tablespoon at a time. Repeat with the remaining sugar until the meringue is glossy and thick.
4. Fold in the vanilla essence.
5. Use a pastry brush to paint the inside of a piping bag, fitted with a star nozzle, with the red food colouring.
6. Fill the bag with the meringue mix.
7. Pipe meringue kisses onto a greased and lined baking tray making sure to leave space between each meringue.
8. Bake at 120°C for about 1 hour and 30 minutes. Switch the oven off with the door slightly ajar and allow it to cool completely. 

For the cream cheese icing 

1. Whisk together the cream cheese until smooth and lump-free.
2. Stir through the icing sugar and vanilla essence. Lastly, gently fold in the cream.
3. Fold the berry jam or preserve into the icing to create a marbled effect. 

For the brandy snaps 

1. Preheat oven to 180°C and line a large baking tray with baking paper.
2. Combine the butter, sugar, maple syrup and brandy in a large bowl.
3. Fold in the flour and ginger and mix until smooth.
4. Place teaspoonfuls of cookie batter onto a baking tray, making sure to leave enough space between each cookie as they spread quite a bit when baking.
5. Bake for about 4–5 minutes or until golden brown.
6. Remove from the oven immediately and shape over a greased rolling pin to create different curvy shapes. This must be done while the cookies are still warm.
7. Repeat the process with the remaining cookie batter. 

To assemble

In a large trifle dish, create layers by alternating between red velvet sponge, berries, meringue, icing and brandy snaps.  

Top tip 

Elevate your trifle by topping it with dollops of meringue. Use a blowtorch to lightly toast the meringue and sprinkle it with gold dust. 

 2. Milk tart trifle

Serves 4
Cooking time 1 hour 

Ingredients 

1½ tbsp flour
1 tbsp corn flour
2 eggs, separated
2½ cups milk
½ cup caster sugar
1 tbsp butter
3 cinnamon sticks
¼ tsp salt
¼ cup sugar
3 cardamom pods, roasted and split
1½ cups fruit cake mix
1 sponge cake, sliced
Ground cinnamon, to garnish 

Method

1. Whisk the flour, corn flour and egg yolks together in a large bowl
2. Place the milk, castor sugar, butter, one cinnamon stick and salt in a pot over medium heat and bring to a boil.
3. Remove the cinnamon stick and pour it into the flour-egg-yolk mixture, whisking continuously. Return to the pot and cook over medium heat, whisking until it thickens.
4. Transfer the resulting custard to a clean bowl, lay some cling film directly onto the surface of the custard and leave to cool.
5. Place sugar and one cup of water in a small pot over medium heat. Once the sugar has dissolved, continue to simmer until it is a glossy syrup. Add the cardamom pods and fruit cake mix, and simmer for 5 minutes. Strain, reserving both the syrup and the fruit. Remove the cardamom pods.
6. Dip each slice of sponge cake into the syrup, then arrange a single layer in a large glass dish.
7. Top with a few spoons of fruit, then pour over a thick layer of custard. Repeat until all the cake and fruit has been used. End with a layer of custard.
8. Dust with cinnamon and garnish with 2 cinnamon sticks. Leave to stand for 30 minutes before serving.  

 3. Peach and berry trifle

Serves 6–8
Cooking time 1 hour  

Ingredients

50 g flaked almonds
250 g mini-Swiss rolls, each cut into slices
180 g berry coulis
410 g tin peach slices
2 cups custard
250 g strawberries, hulled and sliced
1 cup cream, whipped
100 g blueberries 

Method

1. Lightly toast the almonds in a dry pan until golden brown.
2. Arrange the Swiss roll slices to line the bottom and sides of a 20cm diameter × 10cm deep glass bowl.
3. Drizzle the Swiss roll with the coulis. Arrange the peach slices in a concentric circle on top of the Swiss roll, then pour the custard over it.
4. Arrange half the strawberries in a circle on top of the custard. Spoon the whipped cream over them, then arrange the rest of the strawberries and blueberries on top. Scatter over the almonds.
5. Chill the trifle for at least 30 minutes before serving.

4. Trifle cheesecake

Serves 6
Cooking time: 1 hour 35 min 

Ingredients

For the crust
400 g ginger biscuits, crushed
⅓ cup melted butter, cooled 

For the jelly

80 g sachet red jelly 

For the filling

4 eggs
1 cup sugar
500 g 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 onto 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 used for the bas
2. Prepare the jelly according to the packet instructions. Pour into the 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, vanilla lemon juice and zest. 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. When done, 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 

5. Lemon and poppy seed trifle

Serves 14
Cooking time: 2 hours 10 min  

Ingredients 

For the jelly

2 packets of lemon jelly 

For the lemon curd

2 tins of condensed milk
Zest and juice of 2 lemons
1 tsp yellow food colouring
2 tbsp corn flour
1 cup cream, whipped 

For the lemon sponge

500 g box vanilla cake mix
¼ cup poppy seeds
2–3 lemons
½ cup sugar
½ cup water  

For the custard

300 g butter, cubed
2 tins of condensed milk
5 tbsp corn flour
300 ml milk
4 eggs, separated 

To serve

Poppy seeds
White chocolate, grated 

Method

For the jelly

1. Prepare the jelly as per the packet instructions
2. Pour into the trifle dish and place in the fridge to set for at least 2 hours.

For the lemon curd

1. Mix condensed milk, lemon zest and juice, and food colouring in a glass bowl.
2. Place over a pot of simmering water to heat gently. Whisk until slightly thickened.
3. Mix the corn flour into a paste with 2 tbsp water, then pour into the curd mixture and whisk until thickened.
4. Cover the bowl with cling film and set aside to cool to room temperature.

For the lemon sponge

1. Preheat oven to 180°C. Grease 2 tins the size of your trifle dish.
2. Prepare cake batter as per packet instructions. Fold in poppy seeds and zest of 2 lemons.
3. Bake the cakes. Once cooled, slice the cakes into 4 layers.
4. Place ½ cup lemon juice, sugar and water in a pot. Cook on medium heat, whisking until the sugar dissolves.
5. Brush the syrup over the sponge layers.

For the custard 

1. Melt the butter in a pot. Whisk in the condensed milk. Use the empty tins to add 2 tins of boiling water to the pot (be careful, the tins can get hot).
2. In a bowl, mix the corn flour into a paste with some milk. Then whisk in the remaining milk and the egg yolks. Slowly pour into the pot and cook until thickened
3. Whip the egg whites until stiff, then fold them into the mixture. Allow to cool, then place into a piping bag.

To serve

1. Place a layer of sponge on top of the set jelly. Top this with ½ lemon curd.
2. Place the second layer of sponge down and top with ½ custard and a sprinkle of poppy seeds. Finish off with the last 2 layers of sponge cake.
3. Pipe the remaining custard and curd on top and add a sprinkle of white chocolate.

Recipe & styling: Amerae Vercueil 

Photography: Samantha Pinto // HMimages.co.za 

Also read: Easy-to-bake treats for festive cheer 

The post 5 Festive trifle recipes you have to try appeared first on MyKitchen.

This Lemon milk tart meringue pie with lemon curd drizzle is the perfect combination of two desserts and a fab twist on a local South African dessert!

SERVES 8 / PREP TIME 30 minutes + refrigeration

INGREDIENTS 
For the biscuit base
300 g lemon-flavoured Tennis biscuits
150 g butter, melted
For the milk tart filling
375 g tin condensed milk
700 g full cream milk
2 tsp vanilla essence
2 eggs, separated
70 g cornflour
70 ml water
Pinch of salt
To serve
125 ml store-bought lemon curd
Store-bought meringue kisses

METHOD
For the biscuit base
1. Break biscuits into a food processor and blend to fine crumbs. Mix in the butter until well combined.
2. Press biscuit base into the base and up the sides of a 24cm springform cake tin and refrigerate for 30 minutes.
For the milk tart filling
1. Place the condensed milk, milk and vanilla essence into a medium-sized pot. Bring to a boil while whisking constantly.
2. Remove from the heat and let cool for two minutes.
3. In a small mixing bowl, mix together the cornflour, water, egg yolks and salt until smooth. 
4. Gradually add the cornflour mixture to the warm condensed milk mixture while whisking constantly. 
5. Return the pot to low heat and whisk until the mixture has thickened.
6. Remove from heat and allow to cool for 10 minutes.
7. Meanwhile, beat the egg whites with an electric mixer until stiff peaks form. 
8. Gently fold egg whites into the hot custard. Pour the filling over the chilled biscuit base. Allow to cool completely before refrigerating for at least 2 hours. 
To serve Remove the milk tart from the cake tin. Spread lemon curd and decorate with meringue kisses

Pro tip: If your filling looks a little lumpy, pass it through a sieve before folding in the egg whites.

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

Our delicious mojito cheesecake is super easy to make, full of flavour and tastes just like a mojito itself! What more could you want on a Friday evening?

The post Lemon milk tart meringue pie appeared first on MyKitchen.