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.

Make fancy Easter showstoppers with a little help from store-bought essentials – and a shake of sugar and spice.  

Classic cinnamon rolls 

Serves 10 • Total Time 45 Min [Plus Rising Time] 

Ingredients

FOR THE CINNAMON ROLLS  

500g store-bought dough
1½ cups packed brown sugar
6 tsp (90g) ground cinnamon
½ cup butter, very soft
¼ cup milk, to glaze
3 tbsp butter, to glaze

FOR THE CREAM CHEESE ICING  

¼ cup butter, softened
1 cup icing sugar, sifted
1 tub cream cheese   

Method

1. Flour a 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 about a centimetre apart. 
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. 
8. 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. 
9. Remove from the oven and brush with butter. 
10. To make the cream cheese icing, beat butter and icing sugar in a bowl until combined. 13. Add cream cheese and beat until smooth. 
11. 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 4 a glossy finish.  

How To Make Cinnamon Rolls 

1. Spread with sugar and cinnamon mixture.
2. Roll into a log.
3. Slice into cinnamon rolls.
4. Allow to rise before baking.  

Tips for the scrummiest cinnamon rolls  

• Using store-bought dough is a major time-saver and tastes just as good as if you’d made it from scratch.
  
• You’ll be guaranteed a moist crumb if you brush the rolls in milk halfway through the cooking time.
  
• Make smaller buns by cutting the dough portions thinner. Just remember to decrease the baking time!
  
• These buns are best eaten on the day. If you have any left over, store in an airtight container and heat up to serve.  

Read here for more Easter Bakes 

Ultimate Easter sundae 

Serves 1 • Total Time 10 Min 

Ingredients

1 large hollow chocolate Easter egg
2-3 scoops ice cream
80g 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

The post Easter Showstoppers With Store-Bought Essentials appeared first on MyKitchen.

Filled with all the sugary, sweet goodness that you desire, our ultimate sundae recipe will have you hooked! Spoil the fam with it this weekend, or just treat yourself.

SERVES 1 // COOKING TIME 1 hour, plus cooling time

INGREDIENTS
For the cream
1 cup cream, whipped
2 very ripe bananas, mashed
For the syrup
1 cup cherries, pitted
1 cup sugar
For the crumble
2 tbsp cashew brittle, chopped
4 choc-chip biscuits, crushed
For the sauce
1 cup sugar
½ cup double-thick cream
Pinch of salt
1 tbsp bourbon whisky
For the garnish
2-3 scoops vanilla ice-cream
Fresh cherries, halved
Stroopwafel

METHOD

For the cream
1. Fold the whipped cream and bananas together.
For the syrup
2. Combine the cherries, sugar and ½ cup water in a small pot over a low heat. Leave the syrup to simmer for 10 minutes, until thickened.
3. Remove from the heat and leave to cool.
For the crumble
4. Combine brittle and biscuits
For the sauce
5. Simmer the sugar and ¼ cup water over medium heat, stirring, for 15 minutes, until the mixture turns a deep amber colour.
6. Remove from the heat and add the cream, stirring continuously. Add salt and bourbon and place over the heat for 1 minute while stirring.
7. Pour into a heatproof dish and leave to cool. Store, covered, in the fridge.
8. Bring to room temperature to serve.
9. Build layers of cherry syrup, ice cream, choc-chip biscuit crumble, banana cream and cashew brittle.
10. Garnish with chopped cherries and a stroopwafel wedge.

The post The ultimate sundae appeared first on MyKitchen.