Drinks & desserts

PHOTOS: TOBY MURPHY RECIPES AND STYLING: LIEZL VERMEULEN FOOD ASSISTANT: ELIZMA VOIGHT

Your favourite spread gets a starring role in layers of easy-peasy choc-coffee mousse.

For ganache, place 300g chopped darkchocolate in a heatproof bowl and pour over ½ cup (125ml) steaming-hot cream. Allow to melt for 2 minutes, then whisk until smooth. Set aside to fi rm up at room temperature. For mousse, microwave 1 cup (250ml) Nutella for about 30 seconds until runny. Set aside for 5 minutes. Whisk 1 cup (250ml) cream with an electric whisk until stiff peaks form, about 5-6 minutes. Add cooled Nutella, whisking until smooth. Chill in fridge. Whisk 1 tub (250g) mascarpone and ¼ cup (60ml) icing sugar until spreadable, then set aside. Combine 1 cup (250ml) strong coffee, 1 Tbsp (15ml) brownsugar and 3-5 Tbsp (45-75ml) Kahlua (optional), stirring to dissolve. To assemble, dip ½ packet (50g) boudoir biscuits in coffee mixture and use to line the base of a 22x18cm high trifl e bowl. Top with 1/³ mascarpone mixture, 1/³ chocolate ganache and 1/³ Nutella mousse, and top with another ½ packet (50g) boudoir biscuits. Repeat to create 3 layers. Serve dusted with cocoa powder and topped with chocolate balls or toasted, chopped hazelnuts. SERVES 8-10

Originally called Paris Brest in French baking, we’re serving this retro dessert with our modern twist at the next party. You can make the pastry and filling up to a day in advance, and simply assemble before serving.

1½ cups (225g) cake flour + extra for dusting Pinch fine salt 4/5 cup (200g) butter 14/5 cups (450ml) boiling

6 eggs + 1 beaten egg, for brushing ½ packet (50g) almond

Icing sugar, for dusting

2 cups (500ml) milk 1 vanilla pod, sliced open ½ cup (110g) castor

4 extra-large eggs 1/³ cup (40g) cornflour 2 Tbsp (30g) butter 60g dark chocolate

Sift flour and add salt. Place butter and water in a pot, cover and bring to a rolling boil. Remove from heat and immediately add flour all at once. Vigorously mix until a dough forms – it should pull away from the sides of the pot. Return to heat for about 1 minute to cook, then set aside to cool. Preheat oven to 200°C. Spray 2 baking trays with non-stick spray then dust lightly with flour, shaking off excess. Once cool to the touch, break eggs into dough, adding one at a time until fully incorporated before adding the next. The dough should be smooth and shiny. Place in a piping bag with a 1cm nozzle. Pipe twelve 10cm ring shapes on the prepared tray. Pipe another ring on the inside of it, making sure they touch, and finally pipe a third ring on top of the other two where they touch. Brush pastry with beaten egg and bake for 15-18 minutes until golden. Remove, prick base (this allows steam to escape and creates crisp pastry) and sprinkle half the circles with almond flakes. Return to oven to bake for an extra 5 minutes. Cool on a wire rack. Heat milk, vanilla and half the sugar over medium heat until steaming hot. Combine eggs with remaining sugar and cornflour in a bowl. Pour hot milk into egg mixture while continuously whisking. Return mixture to heat and bring to a boil for 2-3 minutes, while continuously whisking. Stir in butter, then chocolate, and mix to create a smooth custard. Transfer to a piping bag and pipe custard onto 6 pastry discs. Sandwich closed and dust with icing sugar.

Decorate with chunks of honeycomb (Crunchie chocolate works well too), chocolate shavings, cake decorations or edible flowers.

M. HASLINGER & FILS BRUT CHAMPAGNE 750ML, R475 A festive spoil is in order and this bottle of bubbly will hit the spot.

One for the grown-ups! It’s the epitome of tartness and sweetness coming together in a silky smooth, utterly delicious mouthful.

2 packets (200g each) Marie biscuits, crushed 250g butter, melted 1½ cups (375ml) milk 1½ cups (330g) castor

½ cup (125ml) cream 4 large egg yolks ½ cup (125ml)

Juice (480ml) and grated peel of 8 lemons 1 tsp (5ml) vanilla

1 cup (250g) cold butter, cubed ¼ cup (60ml) gin

4 large egg whites ½ tsp (3ml) cream

1 cup (220g) castor

½ tsp (3ml) vanilla

Line a 20cm loosebottomed cake or tart tin with baking paper. Combine biscuits and melted butter. Press biscuit base into the tin, pushing it about 8cm up against the sides, and chill until firm. Heat milk and castor sugar in a pot and stir until sugar dissolves. Combine cream, egg yolks and cornflour in a bowl. Whisk into hot milk mixture. Add lemon juice and grated peel and cook for about 5 minutes, whisking vigorously until thickened. Whisk in vanilla and butter cubes until melted. Remove from heat and cool before adding gin, then pour over the biscuit base. Chill in the fridge for 1 hour. Make candied fruit and gin syrup, if you like – see Good Idea (above right). Whisk egg whites and cream of tartar in a glass or metal bowl over a pot of simmering water (make sure the water doesn’t touch the bottom of the bowl) until mixture is warm to the touch. Immediately transfer meringue mixture to a stand mixer (or use a handheld electric whisk) and whisk until stiff peaks form, gradually adding 1 Tbsp (15ml) sugar at a time at one-minute intervals. Once sugar has dissolved completely, whisk in vanilla essence. Serve tart topped with meringue – browned if you like (see Cook’s Note below).

Top your tart with candied citrus fruit and gin syrup. Heat 1 cup (250ml) tonic water with 1½ cups (300g) sugar, stirring until sugar dissolves. Add 2 each thinly sliced lemons and limes and cook for 30 minutes (until fruit is translucent). Remove using tongs, place on a baking tray and leave to set. Remove syrup from heat, add ¼ cup (60ml) gin and allow to cool.

Brown the meringue topping with a chef’s blowtorch or under oven grill for 3-5 minutes. (This is an optional step, the meringue is cooked and can be eaten as is.)

Frozen aperol spritz

Freeze 2 cups (500ml) fresh orange juice and juice (120ml) of 2 lemons in ice trays. Blend frozen juice cubes, about 2 handfuls of ice, 3-4 tots (75-100ml) Aperol and 2 tots (50ml) simple syrup in a blender. Spoon into large wine glasses or tumblers. Top each glass with prosecco. Garnish with pomegranate rubies, mint and an orange twist. MAKES 3-4

Combine 1 tub (180g) blueberries, 1/³ cup (80ml) sugar and 3 Tbsp (45ml) water in a pot over medium-low heat. Simmer while muddling (mashing lightly) for 8-10 minutes until syrupy. Cool. Combine 2 Tbsp (30ml) blueberry syrup, 2-3 sprigs mint and juice of 1 lime in a cocktail glass and muddle slightly. Add ice and 1 tot (25ml) light rum, and top up with prosecco. Garnish with blueberries and lime slices. MAKES 3-4

Inspired by the moreish Mexican cake. A blonde malva pudding in sticky, sweet goodness, with tart berries for balance and a pop of colour.

7 extra-large eggs, at room temperature, separated 1 tsp (5ml) vanilla essence or extract 2 cups (440g) castor

½ cup (125ml) milk 2 cups (300g) self-

1½ tsp (8ml) fine salt 1 can (385g)

1 can (380g)

¾ cup (180ml) cream

300g frozen raspberries ½ cup (110g) castor

2 cups (500ml) cream, ice-cold

2 punnets (100g each) fresh raspberries 1-2 punnets (20g) PnP

Whisk egg yolks, vanilla and half the sugar together, using an electric whisk, until pale and fluffy, for about 7 minutes. Whisk in milk. Combine flour and 1 tsp (5ml) salt, add egg mixture and stir to form a smooth batter. Using an electric beater, whisk egg whites and ½ tsp (3ml) salt in a separate bowl, until stiff peak stage, about 5-7 minutes. Gradually add remaining sugar, 1 tablespoon at a time, whisking for about 2 minutes before adding the next. Continue until mixture is glossy and grain-free when rubbed between your fingertips. (This means all the sugar has dissolved.) Preheat oven to 180°C. Line a 30x28cm deep dish with baking paper and lightly spray with non-stick spray. Lightly mix a third of the meringue mixture into batter, then carefully fold in remaining meringue until well incorporated. Spoon into baking dish and bake for 25-30 minutes. Combine evaporated milk, condensed milk and cream and heat – on the stove or in the microwave – until warm to the touch. Remove cake from oven and pierce all over with the tip of a knife. Pour warm milky-cream mixture over cake. Cover and set aside to infuse for 2 hours (or overnight). Combine frozen raspberries and castor sugar in a saucepan and simmer to create a syrup, about 8-10 minutes. Leave to cool. Whisk cream until stiff peaks form. Fold cool berry mixture into whisked cream for a marbled effect. Remove cake from baking dish and slice into squares. Layer half of each cake and cream on top of each other in a 25cm high x 18cm wide trifle bowl to make 2 layers. Decorate with fresh berries and flowers.

Wickedly wonderful (and decorative) treats.

Finely chop 3 large slabs (150g each) dark chocolate and place in a large metal or glass bowl. Add 3/5 cup (150ml) steaming-hot cream and set aside for a minute. Place chocolate over a double boiler and stir until melted and completely smooth, heating as needed or for 30-second bursts in microwave. Add ¼ cup (60ml) MCC or sweet sparkling wine and mix well. Stir in ¼ cup (30g) cocoa and mix until smooth. Chill in fridge for 30-60 minutes until firm. Shape 1 Tbsp truffle mixture into a ball. Roll in cocoa, beetroot powder or chopped nuts. Repeat with remaining truffle mixture. Store in a single layer in a cool, dark place. MAKES ABOUT 20

PNP EDIBLE FLOWERS Beautiful fl owers can be added to anything from canapés to cocktails or dessert. Stock up for when you want to impress!

Much of the alcohol cooks out, so it delivers on the taste but has less of a kick.

2 cups (500ml) red wine ¾ cup (165g) brown

2 cups (350g) frozen red

1 cup (250ml) clear

1 vanillapod, halved 2 cloves 2 sticks cinnamon 4 cardamom pods, crushed Peel of 1 orange (or lemon works too) 9 gelatine leaves

4-5 firm pears, peeled, cored and halved 1 stick cinnamon 2 cardamom pods, crushed Peel of 1 orange 750ml (1 bottle) red

½ cup (125ml) sugar

1 cup (250ml) cream, whisked until firm (sweetened with castor sugar, if you like) Pomegranate rubies, blackberries or cherries

Simmer jelly ingredients (excluding gelatine) on low for 7-10 minutes. Set aside to infuse for 20 minutes. Pour through a fine mesh strainer to discard spices. Cool. Soak gelatine in a bowl of cold water until completely soft. Stir into jelly mixture, making sure it all dissolves. (If there are any grains, heat mixture lightly until just melted.) Pour into 8-10 large glasses or 8cm ramekins. Set for at least 3-4 hours, or overnight for the best result. Combine poached pear ingredients in a deep pot and add water to ensure pears are submerged in liquid. Cover the surface with baking paper. Poach pears for 30-40 minutes on medium heat until soft and tender but still holding their shape. Cool. (This can be done the day before, but allow to come to room temperature for serving.) Serve jelly topped with whipped cream, poached pears and fruit.

A summery twist on a Donna Hay recipe. The batter is thick, almost like cookie batter, so use a wet spoon to spread it out into a thin layer.

½ cup (125g) cold butter, chopped 1/³ cup (115g) honey ½ cup (110g) castor

2 tsp (10ml) vanilla essence or extract 1 tsp (5ml) bicarbonate

4 extra-large eggs 4 figs, finely chopped 4 sprigs thyme, leaves finely chopped 3¼ cups (485g) cake

1 tsp (5ml) fine salt

¼ cup (60ml) honey ¼ cup (60ml) water

2 blocks (500g) cream cheese, whisked soft 1 tub (500g) sour

1 cup (160g) icing sugar, sifted 1 Tbsp (15ml) honey

Honey, figs and thyme sprigs, for serving

Melt butter in a pot and cook until browned. Add honey, castor sugar and vanilla and stir until dissolved. Cook for 4-5 minutes until thickened slightly. Remove from heat, cool for a minute, then whisk in bicarbonate of soda. Using an electric whisk, whisk eggs in a bowl until pale and fluffy. Whisk in cooked honey mixture in a steady stream. Stir in figs and thyme. Preheat oven to 180°C. Line a 42x30cm oven tray with baking paper. Combine flour and salt in a large bowl, add egg mixture and stir until a stiff dough forms. Spoon onto baking tray, spreading out roughly with a wet spoon. Cover with a sheet of baking paper and roll dough out into a 28x40cm rectangle. Bake for 10-12 minutes until golden brown. Cool on a wire rack. Cut cake into four equal-sized rectangles. Make syrup by heating honey and water until honey dissolves. Lightly brush cake with syrup. Using an electric whisk, mix icing ingredients together until smooth. Line a 25x10cm loaf tin with baking paper. Spread ¼ portion icing evenly over entire base, then lay a cake slab on top. Repeat to create four layers. Wrap tin thoroughly in clingfilm and chill for 1-2 hours until firm. Unwrap cake, turn over onto a serving plate, drizzle with honey and top with figs and thyme.

Fragrant and fabulous, this light and airy cake uses both almond and cake flour for a unique soft crumb. For a tiered cake, make two separate batches of the batter.

4/5 cup (200g) soft

¾ cup (165g) castor

4 large eggs Grated peel of 1 lemon 1/³ cup (80ml) lemon

1 Tbsp (15ml) rose

½ cup (100g) cake flour, sifted 2¼ cups (215g) almond

5 cardamom pods, seeds removed and finely ground 1 tsp (5ml) baking

Pinch fine salt

½ cup (125ml) honey Juice (125ml) of 2

½ cup (125ml) water 1 Tbsp (15ml) rose

1 cup (250g) soft butter 3½ cups (455g) icing sugar, sifted 3-4 tsp (15-20ml) shop-bought rose

½ packet (50g) Turkish delight cubes, cut smaller Dried rose petals or

Cream butter and sugar together using a stand mixer until light and fluffy, about 7 minutes. With the motor running, add eggs one by one, fully incorporating each one before adding the next. Pour in lemon zest, juice and rose water and mix until well combined. Preheat oven to 170°C. Combine flours, ground cardamom, baking powder and salt in a separate bowl. Stir in wet mixture until well combined. Pour batter into an 18cm to 20cm loose-bottomed cake tin (or make two batches and make cake layers of different sizes, as we did in this picture.) Bake for 40-45 minutes, until a skewer inserted comes out clean. Remove cake from oven and cool in baking tin for 5-10 minutes. Heat syrup ingredients on medium heat. Pour syrup over cake (while still in the baking tin) and leave to infuse and cool completely. Whisk butter until pale and soft, then add icing sugar, a cup at a time, until incorporated. Add rose syrup to taste. Remove cake from baking tin and lightly ice the outside, stacking if you like. Decorate with Turkish delight squares and rose petals or edible flowers.

#BrewItYourWay this summer with this mocktail recipe using House of Coffees Italian Blend. With hints of dark chocolate and non-alcoholic gin, it’s the perfect party indulgence!

GOOD IDEA Turn this drink into dessert by serving with Bakers® boudoir biscuits on the side.

Combine 1 cup (250ml) freshly prepared House of Coffees Italian Blend coffee and 1 cup (250ml) sugar. Bring to a boil while stirring, then simmer for 10 minutes until syrupy. Melt 1 slab (100g) dark chocolate and 3 Tbsp (45ml) cream together over a double-boiler to make a ganache. Spread some ganache on the inside of three cocktail glasses, then divide remaining ganache between glasses. Add 2 Tbsp (30ml) coffee syrup on top of ganache. Brew 1/³ cup (80ml) House of Coffees Italian Blend coffee and set aside to cool. Combine ½ cup (125ml) cream, 3 tots (75ml) simple syrup and 2 tots (50ml) non-alcoholic gin of your choice with cooled coffee in an ice-filled shaker. Shake for 30 seconds to combine. Pour into each glass and top with 1-2 Tbsp (15-30ml) whipped cream or mascarpone. Garnish with chocolate shavings and serve. MAKES 3