Woolworths Taste – August 2019

TASTE AUGUST 2019 75

vinegar 2 t

butter 40 g

vanilla extract ½ t

cake flour 125 g (substitute with rye flour

for gluten free)

bicarbonate of soda 1 t

For the sauce:

cream ½ cup

water ¼ cup

sugar ½ cup

butter 50 g

1 Preheat the oven 180 ̊C. Using a stand

mixer with the whisk attachment, cream the

eggs, sugar and jam until light and fluffy.

2 Add the milk, vinegar, butter and vanilla

and mix. Add the flour and bicarbonate of

soda. 3 Scrape into a 20 x 20 cm greased

ovenproof dish and cover with foil. 4 Bake

for 25 minutes, then remove the foil and

bake for a further 10 minutes. 5 To make

the sauce, combine all the ingredients in

a medium saucepan and bring to a boil.

6 Remove from the heat and set aside.

Pour the sauce over the pudding when it

comes out of the oven, allowing it to absorb

completely. Reheat the pudding once more

before serving if necessary.

WINE: Nuy White Muscadel 2018

VANESSA MARX

Independent chef, food stylist

and consultant

LEMON POSSET

“When I'm asked for an easy dessert, this is my

go-to. My husband, Mark, loves anything with a

bit of punch and zing (I guess that’s why he loves

me!), so this is his favourite. You do need to set it

overnight, so it’s a great one to make ahead and

forget about until you serve it. I also love doing

a caramel citrus as a topping, simply make dark

caramel and drop in some orange, naartjie or

grapefruit segments along with the juice and

simmer until dissolved.” @chefvanessaza

Serves 6

EASY

GREAT VALUE

Preparation: 20 minutes, plus overnight

setting time

Cooking: 3 minutes

cream 3 cups

sugar 180 g

lemons 3, zested and juiced

1 Place the cream and sugar into a

gelatine sheets 4 (or 4 g powdered

gelatine)

white sugar 100 g

cold water ¼ cup

cream 1 cup

mascarpone 250 g

good-quality white chocolate

150 g, melted

store-bought finger biscuits 24

cocoa powder, for dusting

1 To make the espresso syrup, dissolve the

sugar in the hot espresso, then allow to cool.

Stir in the grappa and set aside to cool. 2 To

make the sauce, place the sugar in a small

saucepan with the water and heat (without

stirring) until melted and caramelised to a

deep golden brown. Add the butter and

cream and swirl to form a sauce. Add the

white chocolate and sea salt. Set aside and

allow to cool completely. 3 To make the

mousse, beat the eggs using an electric

mixer until pale and thick. The mixture

should leave a trail – this is called the ribbon

stage. Soften the gelatine sheets in water.

4 Heat the sugar and water until it dissolves.

Bring to the boil until it reaches 121°C on a

sugar thermometer. Gradually add the hot

syrup mixture to the eggs while beating.

Squeeze the water out of the softened

gelatine and place it in the warm pot that

had the sugar syrup in it. Allow it to melt,

then pour into the egg mixture. Whip until

cool to the touch and thick, about 10

minutes. 5 Meanwhile, mix the cream into

the mascarpone until thick and smooth

(take care not to overmix the mascarpone or

it will split). Fold the cooled egg mixture into

the mascarpone with the melted white

chocolate. 6 To assemble, dust the bottom

of a deep 22 x 28 cm serving dish with

cocoa powder. Dip the finger biscuits into

the cooled espresso syrup and arrange in

the bottom of the dish. Spread a third of the

caramel sauce over the top, then dust with

cocoa powder. Spread with half the

mascarpone mixture, then dust again with

cocoa powder, followed by a soaked finger

biscuit layer, one third of the caramel sauce

and a layer of cocoa powder. Place the

remaining mousse into a piping bag fitted

with a plain nozzle and pipe on top. Dust

with cocoa powder, to finish. Serve with the

remaining caramel sauce.

Cook’s note: Tiramisu is best made the day

before serving so that the flavours develop.

WINE: Jordan Mellifera Natural

Sweet 2018

saucepan and bring to the boil. Boil for

3 minutes, then remove from the heat.

2 Allow the cream to cool a little, then

add the lemon zest and juice. 3 Strain

the mixture to remove the seeds and

zest. 4 Pour the mixture into the bowls,

ramekins or glasses (whichever you prefer

to serve) and chill overnight. 5 Serve with

a shortbread biscuit.

WINE: Boschendal Bouquet Blanc 2018

KATELYN ALLEGRA

Cookbook author and award-

winning blogger

SALTED CARAMEL AND

WHITE CHOCOLATE

TIRAMISU

“My husband is Italian, and Italians are very

fierce about their traditional recipes. You don’t

mess with cannoli; you don’t mess with panna

cotta. So when I told him I wanted to put a

twist on tiramisu for my book, Chocolate,

he was horrified. “Why do you want to mess

up a tiramisu by adding white chocolate and

salted caramel to it? My family will disown

you!” But I was determined. When I was testing

the recipe he wandered into the kitchen and

side-eyed my version, but after tasting it

he proclaimed it the best tiramisu he’s ever

had. So, that’s how this became my most

requested recipe when we have friends or

family over – just because it almost caused

a divorce!” thekatetin.com

Serves 8 to 10

A LITTLE EFFORT

Preparation: 50 minutes

Cooking: 30 minutes

For the espresso syrup:

caster sugar 3 T

freshly brewed, strong coffee 1½ cups

grappa or coffee liqueur 3 T (optional)

For the salted caramel white

chocolate sauce:

white sugar 200 g

water 2 T

salted butter 80 g, at room temperature

cream ½ cup

good-quality white chocolate 100 g,

finely chopped

sea salt flakes a pinch

For the white chocolate

mascarpone mousse:

large free-range eggs

SALTED CARAMEL AND WHITE CHOCOLATE TIRAMISU RECIPE FROM 3, at room temperature

CHOCOLATE

BY KATELYN WILLIAMS PUBLISHED BY HUMAN & ROUSSEAU

VANESSA MARX PORTRAIT

ROSS CHARNOCK

CHEFS’SECRETS