December is here, so why not make use of the warm weather to try a new, refreshing dessert?
Ginger Tartlets with an Orange Scented Mascarpone
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Serves 4
Ingredients:
50g blanched almonds
100g butter, melted
250g mascarpone cheese
½ cup cream
¼ cup icing sugar
1 tbsp freshly squeezed orange juice
1 tsp finely grated orange rind
raspberries or blueberries, to serve
200g ginger spice biscuits
Method:
Process biscuits and almonds in a food processor until coarse crumbs are formed. Remove to a bowl and stir in the butter until well combined. Press mixture into 4cm x 8cm loose bottomed tart pans. Place onto an oven tray and bake at 180ºC for 10 minutes. Allow to cool slightly, then remove from pans and cool completely.
Combine the mascarpone, cream, icing sugar, orange juice and rind in a large bowl. Gently whisk until smooth.
Spoon the mascarpone mixture between tart cases and top with fresh raspberries or blueberries to serve.
Peanut Butter Brownie Cookie Sandwiches
Serves 12
Ingredients:
250g dark chocolate, chopped
2 eggs, lightly whisked
225g white sugar
30g plain flour
½ tsp baking powder
30g cocoa powder
250g cream cheese, softened
15g caster sugar
150g good quality smooth peanut butter
40ml milk
50g unsalted butter, chopped
Method:
Preheat oven to 180°C (160°C fan forced). Place butter and chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted. Remove from heat. Quickly stir in egg, sugar, flour, baking powder, cocoa powder and a pinch of salt until just combined.
Drop half tablespoonfuls of mixture onto trays, leaving room for spreading. Bake for 12-15 minutes, or until just set. Cool on trays.
For peanut butter frosting: Beat all ingredients together in a bowl. Pipe onto half the biscuits and sandwich together with the remaining half.
Chocolate and Hazelnut Meringue Torte with Strawberry Cream
Serves 8
Ingredients:
1¼ cups caster sugar
¾ cup ground hazelnuts
1 tbsp cocoa powder, sifted
600ml thickened cream
185g dark chocolate, chopped
¼ tsp vanilla extract
250g punnet strawberries, hulled and chopped
extra cocoa, for dusting
6 egg whites
Method:
Beat egg whites with an electric beater until soft peaks form. Gradually beat in ¼ cup sugar until dissolved. Beat in remaining sugar, a little at a time until thick and glossy. Stir in hazelnuts and cocoa.
Spread 3 (30cmx12cm) rectangular shapes of mixture onto baking paper lined trays. Place into a pre-heated oven at 140°C and immediately reduce temperature to 120°C. Bake for 1¼ hours. Turn oven off and allow meringues to cool in the oven with door ajar.
Place 100ml cream in a saucepan and bring to a gentle simmer. Remove from the heat and stir in chocolate until melted. Cool slightly.
Whip remaining cream and vanilla until soft peaks form, and fold through chopped strawberries. To assemble, layer meringue rectangles with chocolate and strawberry cream, finishing with chocolate. Refrigerate for at least 2 hours before serving.
To serve, dust torte with cocoa, cut into slices and serve with extra strawberries.
18°C