Reimagining an Italian classic with hints of chocolate for a sweet chocolate indulgence.

Layered chocolate tiramisu

Serves 8-10

Ingredients

For the chocolate layer  

200g milk chocolate, finely chopped 
3 Tbsp (45ml) cream 
½ cup (250ml) cream  

230g mascarpone
2 tsp (10ml) vanilla essence
100g white chocolate, melted
3 Tbsp (45ml) coffee liqueur 
½ cup (125ml) strong espresso coffee, cooled 
½ packet (100g) Lady Finger biscuits 
Cocoa powder, for dusting  

Method

1. Line a 20x25x7cm tin with clingfilm. 
2. For the chocolate layer, place the chocolate and cream in a microwave-safe bowl and heat in bursts of 15 seconds until melted, stirring in between bursts. Set aside until needed. 
3. For the mascarpone layer, whip the cream until soft peaks. Gently whisk through the mascarpone and vanilla, then fold through the white chocolate.
4. Combine the coffee liqueur and espresso in a shallow bowl. Swiftly dip the Lady Fingers into the coffee mixture as needed and start layering.
5. Start with a layer of Lady Fingers, followed by chocolate layer, Lady Fingers and the mascarpone layer. Continue until all the ingredients used. 
6. Fold over the overlapping clingfilm and refrigerate for about 2-3 hours. 
7. Unmould and dust with cocoa powder and enjoy

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Molten tiramisu pots 

The post Layered chocolate tiramisu  appeared first on MyKitchen.

Using all the flavours found in tiramisu, we’ve given the Italian dessert a new winter coat. With a molten centre and contrasting cold cream, dipping biscuits are a must.

Molten tiramisu pots 

Makes 5

Ingredients

For the coffee pouring cream 

⅓ cup (50g) caster sugar
1 tub (250g) mascarpone 
2 Tbsp dark rum or Kahlúa
2 Tbsp espresso, warmed   

For the chocolate pots 

¾ cup (180g) butter
200g dark chocolate, chopped
3 eggs
3 egg yolks 
¾ cup (180g) caster sugar
3 Tbsp espresso 
2 Tbsp dark rum or Kahlúa 
⅓ cup (50g) cake flour
2 Tbsp (15g) cocoa powder
Pinch salt ½ packet Lady’s fingers biscuit, for serving  

Method 

1. Whisk together coffee pouring cream ingredients. Place in a deep container. Cover with clingfilm and chill until serving.
2. Preheat oven to 200°C. 
3. Melt together butter and chocolate over a double boiler or in the microwave, stirring at 30-seconds intervals to avoid seizing. Stir until smooth and set aside to cool slightly.
4. Whisk eggs, egg yolks and sugar with an electric whisk for about 3 minutes until fluffy and pale yellow in colour. 
5. Fold espresso, liquor and chocolate mixture into the egg mixture. 
6. Sift together flour and cocoa then add salt. 
7. Stir wet mixture into flour mixture until well-combined. Pour into 5 ramekins or oven-proof side bowls of about 8cm. 
8. Bake for 17-20 minutes, until puffed up and a film appears on top, much like brownies do. (The centre will still be slightly wobbly.) Remove and cool for 3-5 minutes. 
9. Serve drizzled with coffee pouring cream and Lady’s finger biscuits on the side for dipping.

Cook’s note
Always make sure your coffee is cooled slightly before adding. You can swap espresso for strong prepared instant coffee, if you like.  

Recipes & styling: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

Also read: Tiramisu french toast

The post Molten tiramisu pots  appeared first on MyKitchen.

We only used the top half of the loaf for our French toast. Use the remaining half if you are making a double batch of mixture, or save for sandwiches.  

Tiramisu french toast

Serves 6-8  

Ingredients

1 loaf brioche or butter bread
1½ cups (375ml) milk
¼ cup (60ml) strong coffee
4 eggs
¼ cup (50g) brown sugar
1 tsp (5ml) vanilla extract
Cocoa powder, for dusting

For the mascarpone cream

¼ cup (60ml) double cream
1 tub (250g) mascarpone
¼ cup (30g) icing sugar
1 tsp (5ml) vanilla essence

Method

1. Preheat oven to 180°C.  
2. Cut bread loaf in half widthways. Set the bottom section aside for another use.  
3. Slice top half into 1cm slices (about 11-12), then divide all slices into two. 
4. In a bowl whisk together milk, cooled coffee, eggs, sugar and vanilla extract.  
5. Place a round 20cm oven-safe dish on your work surface.  
6. Dip both sides of each piece of bread into the milk mixture, working quickly to avoid it getting too soggy.  
7. Arrange slices in your dish and pour excess liquid into the base.  
8. Bake for 20 minutes, until tops of the bread are crispy.  
9. Combine mascarpone ingredients and set aside. (The runny mixture will thicken after a few minutes.)  
10. Dollop scoops of mascarpone onto French toast and finish with a dusting of cocoa powder. Serve immediately. 

Recipes and styling: Sjaan van der Ploeg
Photographs: Zhann Solomons 

The post Tiramisu french toast appeared first on MyKitchen.

Sjaan van der Ploeg’s recipes prove that coffee belongs in more than just your mug. Explore all the ways in which coffee can add a rich umami flavour to just about everything! 

Creamy tiramisu cups 

Serves 6-8 

These require minimal effort and serve as a perfect dessert for those who prefer less sweetness! Be sure all your dairy ingredients are ice-cold for the best result. 

Ingredients 

For the Mascarpone cream 

2 tubs (500g) mascarpone
1 cup (250g) double thick cream
¼ cup (30g) icing sugar, sifted
½ cup (125ml), cream
1 tsp (5ml) vanilla essence
¼ cup (60ml) instant coffee granules
2 cups (500ml) boiling water
1 packet (200g) ladyfinger biscuits
Cocoa powder, for dusting 

Method 

1. Beat together mascarpone, double thick cream and icing sugar until smooth.
2. Add cream and vanilla to a bowl and whisk to stiff peaks. Fold cream through the mascarpone mixture.
3. Mix together coffee and boiling water until the granules dissolve. 
4. Break biscuits in half (or based on the size of dish you’re using.). Dip each biscuit piece into the coffee and soak for a few seconds. 
5. Place alternating layers of coffee-soaked biscuits and a few spoons of mascarpone mixture in 6-8 serving cups, glasses or ramekins.
6. Refrigerate the tiramisu cups overnight.
7. Serve dusted with some cocoa powder. 

Honourable mentions: 

We like coffee so much that we added some more of our faves: 

Coffee buttercream icing 

Makes 4 cups 

For a more intense chocolate flavour, add ½ cup cocoa powder with the icing sugar and whisk through for a mocha buttercream. 

Place 1 cup (250g) soft butter in the bowl of a stand mixer, followed by 5 cups (1kg) sifted icing sugar. Slowly beat together until almost fully incorporated. Add ¼ cup instant coffee granules to 3 Tbsp boiling water and stir together until granules have dissolved. Add coffee to the butter mixture, along with 2 Tbsp milk, 1 tsp vanilla essence and a sprinkle of sea salt. Increase mixer speed and beat until thick and fluffy, about 4 minutes, stopping to scrape down every minute. Use on cupcakes, birthday cakes or freeze in a ziplock bag for up to three months.

Coffee syrup 

Makes ¾ cup 

Drizzle over desserts or use for iced coffees, refrigerating for up to 1 month.  

Add 1 cup strong instant or filter coffee and 1 cup sugar to a pot and bring to a boil, stirring to dissolve the sugar. Boil for 6 minutes until reduced and slightly thickened. Set aside to cool completely before adding to a jar.

Coffee spice rub 

Makes about 1 cup 

Use as a dry rub on meats like steak, chops or brisket. The coffee aids in tenderising the meat and adds an extra smokey depth of flavour. 

Combine ¼ cup coarsely ground coffee with 2 Tbsp of each garlic powder, treacle sugar, onion powder and fine salt. Add 1 Tbsp of each ground coriander, paprika and ground cumin. Finally, add 2 tsp black pepper and ¼ tsp cayenne pepper. Rub mixture together using your fingertips (this incorporates the coffee best) and store in an airtight jar.

Recipes and styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons, Supplied 

The post Just add coffee – try these yummy recipes appeared first on MyKitchen.

This rich and decadent dessert is perfect for any occasion. Use Selati Sugar and impress your loved ones with this easy-to-make and tasty tiramisu recipe.  

These require minimal effort and serve as the perfect dessert for those not into too much sweetness! Be sure all your diary ingredients are ice cold for the best result.    

Creamy Tiramisu Cups with Selati Sugar

Serves 6–8  

 Ingredients

For the mascarpone cream

2 tubs (500g) ice-cold mascarpone cheese 
1 cup (250g) ice-cold double thick cream 
¼ cup (30g) SELATI ICING SNOW, sifted  
½ cup (125g) cream 
1 tsp (5ml) vanilla essence    

¼ cup (60ml) instant coffee granules 
2 cups (500ml) boiling water  
1 pack (200g) ladyfinger biscuits 
Cocoa powder, for dusting  

 Method

1. Beat mascarpone, double thick cream and icing sugar together until smooth.   
2. Add cream and vanilla to a bowl and whisk to stiff peaks. Fold cream through the mascarpone mixture.   
3. Mix together coffee and boiling water.   
4. Break biscuits to fit the size of your dish. Dip in the coffee soak for a few seconds – not too long or the biscuit will fall apart.   
5. Place alternating layers of coffee-soaked biscuits and a few spoonfuls of mascarpone mixture in 6–8 serving glasses or ramekins.  
6. Refrigerate tiramisu cups overnight.   
7. Serve dusted with cocoa powder.  

The post Creamy Tiramisu Cups with Selati Sugar   appeared first on MyKitchen.

Teresa Ulyate chats about her cookbook Cupcakes & Couscous, with a goal to make cooking simpler and bring families together through learning and nostalgia.  

Teresa Ulyate’s baking and cooking journey started where many foodies found that first spark: the family kitchen. These early experiences were the springboard for training in food and nutrition – as well as a career spanning decades in various spheres of the food world, from product and recipe development to food supply management. Along the way she raised two children and started a food blog, which led to her cookbook Cupcakes and Couscous. Inside are 75 recipes that showcase how she likes to cook at home, with meals soaked in nostalgia and totally achievable for any level of cook. We sat down with Teresa to find out more about her journey.  

WHAT GOES INTO THE PROCESS OF AUTHORING AND PRODUCING A COOKBOOK?  

I knew writing this book would require a huge amount of work, but readers might not realise just how much recipe testing goes into a project like this. I created over one hundred dishes for the first draft and was testing recipes seven days a week for seven months – Although I enjoyed it, the workload was massive.   

WHAT DID YOUR FAMILY’S LOVE OF COOKING TEACH YOU ABOUT THE VALUE OF FOOD? 

I love the idea of families cooking and eating together, passing down recipes, sharing stories and learning from each other. It’s love in action and something I really want to impart to my children. We live in a world that demands instant gratification but taking the time to bake something from scratch or lovingly prepare a delicious supper to share in the evening – that’s the good stuff right there.  

DO YOU HAVE ANY ADVICE FOR A PERSON WHO FEELS LIMITED BY THE HIGH COST OF FOOD? 

This is where your spice cupboard comes in: play around with flavours and use those spices to elevate even the simplest dishes. Fresh herbs are also fantastic. If you have a small spot in the garden (a windowsill will also do), get a few varieties going and you’ll have some amazing flavours at your fingertips. A sprinkling of chopped rosemary or handful of shredded mint can take your budget basics to the next level.  

WHAT INGREDIENT WILL YOU NEVER SKIMP ON, AND WHICH INGREDIENT DO YOU FEEL IS OVERRATED?  

Splurge: Butter! It’s one ingredient that I’m happy to splurge on – although I do try to stock up when it’s on special at the stores and keep it in the freezer. When it comes to adding flavour to bakes and main meals, you can’t beat it. Skip: I’m going to have to go with kale on this one, sorry! I LOVE my veggies and greens, but just haven’t been able to get into the kale craze.  

WHAT WOULD YOU SAY TO A PERSON WHO WANTS TO GROW THEIR COOKING CONFIDENCE?

I truly believe that everyone can create magic in the kitchen. Start with a simple recipe from a trusted source and be sure to read through the instructions carefully. Then jump in and go for it, you’ll probably surprise yourself. Once you start you’ll be inspired to cook more often and get more adventurous. Most of all, remember to have fun.  

Tiramisu ice-cream cake

SERVES 8

Ice cream is our family go-to dessert after a weekend meal or braai when it’s just the four of us – we adore the stuff! For a slightly more sophisticated ice-cream dessert, try this tiramisu version, which is perfect if you’re not a fan of very sweet desserts and, as a bonus, no churning is required!

Ingredients

1 tin (385g) condensed milk
250ml fresh cream
5ml vanilla extract
250g mascarpone
150ml espresso
16 finger biscuits
5g cocoa powder, for dusting
 

Method

1. Line a 25-cm loaf tin
with a piece of cling wrap.
2. Place the condensed milk and cream in a bowl. Whisk on high speed for 5 minutes until the mixture has thickened and increased in volume. Whisk in the vanilla and mascarpone. Next, pour one-third of the ice-cream mixture into the lined tin.
3. Pour the espresso into a shallow dish. Dip 8 finger biscuits into the espresso
for a second or two on each side (if you leave them in any longer, they’ll disintegrate). Arrange the biscuits on top of the ice-cream layer in two rows of four.
4. Pour another third of the ice-cream mixture over the biscuits. Top this with another layer of 8 soaked biscuits. Pour the remaining ice-cream mixture over the top.
5. Cover the tin and freeze for 8–10 hours or until solid. 6. When it’s time to serve, remove the tin from the freezer and leave to stand for 5–10 minutes. Carefully turn the ice-cream cake out onto a plate and dust with cocoa powder. Slice and serve.  

Hasselback sweet potatoes 

SERVES 6 

When I was growing up, I detested the flavour of sweet potatoes, and now I could eat them every day! Hasselback potatoes are a particular favourite as the flavour from the basting can permeate the whole potato. Try to get sweet potatoes that are similar in size so that they bake evenly; I prefer ones that are long and thin. 

Ingredients 

6 orange sweet potatoes (about 1 kg)
15 ml olive oil
40 g butter, softened 
15 ml finely chopped fresh rosemary
15 ml finely chopped fresh thyme leaves 
2.5ml fine salt
2.5ml freshly ground black pepper, to taste  

FOR THE SOUR CREAM SAUCE  

125 ml sour cream
15 ml creamy mayonnaise
2.5ml each fine salt and freshly ground black pepper, to taste
Small handful fresh chives, roughly chopped  

Method 

1. Preheat the oven to 200°C and line a small baking tray with baking paper.
2. Scrub the sweet potatoes well. Use a sharp knife to cut 5-mm slits along the potato. Take care not to cut all the
way through.
3. Arrange the potatoes on the baking tray and brush the skins with olive oil. Bake for 30 min.
4. Mix the butter with the rosemary, thyme, salt and black pepper. Spread the herby butter over the potatoes, ensuring that it gets into the cracks. Bake the potatoes for a further 30 minutes or until cooked through.
5. Combine the sour cream sauce ingredients.
6. Top the sweet potatoes with the sour cream sauce, sprinkle with chives and serve.

Chermoula fish 

SERVES 4

The first time I ever heard of chermoula was when I was a student and working at a local high-end food deli. The store shelves were packed with (at that time) rare and curated products like Egyptian dukkah, flavoured oils and every preserve you could think of – I’ll never forget it! I love the ease with which I can put this supper together – a flavourful meal, thanks to the herby chermoula sauce. 

Ingredients

25g fresh parsley
60g fresh coriander
30ml fresh lemon juice 2.5ml ground cumin
5ml ground coriander
5 cloves garlic, peeled 5ml fine salt
2.5ml smoked paprika 2.5ml fresh crushed ginger 80ml olive oil
4x150g hake fillets  

Method

1. Place the parsley, fresh coriander, lemon juice, cumin, ground coriander, garlic, salt, paprika, ginger and olive oil in a food processor. Blend everything together into a sauce.  
2. Place the hake fillets in an ovenproof dish. Cover with the sauce and leave to marinate in the fridge for 1–2 hours. 
3. Preheat the oven to 200°C.
4. Bake the fish for 15–20 minutes or until the hake is cooked through and flakes easily. Serve immediately with your choice of side dish. 

Words by: Sjaan Van Der Ploeg
Recipes & Styling: Teresa Ulyate 
Photographs: Supplied  

The post Teresa Ulyate chats about Cupcakes & Couscous appeared first on MyKitchen.