2020-04-01 Good Housekeeping South Africa

FROZEN!

Frozen Tiramisu Cake Sweet and strong, this pudding is somewhere between a tiramisu and an iced latte

Hands-on Time 30 minutes, plus chilling and (overnight) freezing Cooking Time About 10 minutes Serves 10 100g unsalted butter, melted, plus extra to grease 200g chocolate sandwich biscuits (we used Oreos) 600g mascarpone 100ml double cream 175g condensed milk 2 medium egg whites 2 tbsp Marsala or sherry 100ml strong coffee, cooled FOR THE GLAZE 100g dark chocolate, roughly chopped 50g unsalted butter, chopped chocolate coffee beans, to decorate (optional)

Lightly grease a 20cm round springform
tin with butter and line base and sides with
baking paper. In a food processor, pulse
the biscuits to fine crumbs. Alternatively,
bash in a food bag with a rolling pin. Add
butter and pulse/mix to combine. Press
into base of prepared tin and smooth with
the back of a spoon. Chill until needed.

In a large bowl, whisk mascarpone,
cream and condensed milk until
combined. In a separate bowl, using a
hand-held electric whisk, beat egg whites
until they hold stiff peaks. Gently fold egg
whites into mascarpone mixture. Spoon
half the mixture into a separate bowl and
fold in the Marsala; chill.

Fold cooled coffee into the remaining
mascarpone mixture and scrape into the
cake tin, smoothing to level with a palette
knife. Freeze for 3 hours or until fairly set.

When the coffee layer is firm, spoon over
the Marsala layer, smoothing to level, as
before. Cover tin with clingwrap and freeze
for at least 4 hours or, ideally, overnight,
until frozen solid.

To make the glaze, melt chocolate and
butter in a heatproof bowl set over a pot
of barely simmering water. Remove bowl
and leave to cool for 5 minutes. Transfer
frozen cake to a stand or board. Pour glaze
on top, smoothing with a palette knife
and encouraging it to drip down the sides.
Decorate with chocolate coffee beans,
if using. Allow to sit for 10 to 15 minutes
before serving, to soften slightly.
EACH SERVING About 2 620kJ, 6g protein,
52g fat (34g saturated), 31g carbohydrate
(25g total sugars), 1g fibre.

Hands-on Time 25 minutes, plus overnight freezing Cooking Time About 15 minutes Granita Serves 4 Makes 12 tuiles

FOR THE GRANITA 200ml each orange, mango and pineapple juice (see GH Tip) 4 tbsp caster sugar 2½ tbsp coconut rum (optional) juice of 2 limes 4 tbsp coconut yoghurt 2 tbsp toasted coconut flakes FOR THE TUILES 40g desiccated coconut, plus extra to sprinkle 40g icing sugar 15g cake flour 40g unsalted butter, melted and cooled slightly 1 medium egg white

For the granita, in a large bowl,
mix juices, sugar, rum, if using, and
lime juice until sugar dissolves.
Pour into a roasting tin and freeze
overnight or until solid.

To make the tuiles, preheat
oven to 180°C. Line 2 large baking
trays with baking paper. In a food
processor, pulse coconut until it
is as fine as you can get it. Add

icing sugar and flour, and pulse to combine. Add butter and egg white, and pulse to mix.

Dollop 6 slightly heaped
teaspoonfuls onto each baking
tray, spacing apart. Spread each
into a 7,5cm circle with the back
of a spoon; sprinkle over a little
coconut. Bake for 12 minutes,
until lightly golden. While warm,
loosen each tuile with a palette
knife and shape over a rolling pin
to curl (or leave flat). If they harden
before shaping, return to oven for
30 seconds to resoften.

Scrape a fork firmly across the
surface of the frozen-juice mixture
to form small flakes. Return to
freezer for at least 1 hour.

To serve, divide granita among
4 bowls and top each with coconut
yoghurt and coconut flakes. Serve
with tuiles.
EACH SERVING (WITH 1 TUILE)
About 1 000kJ, 2g protein, 9g fat
(8g saturated), 33g carbohydrate
GET AHEAD Store tuiles in an airtight
container at room temperature for
up to 2 weeks.

GH TIP

Use 600ml tropical- juice blend instead of your own mix, if you like.

TRENDING NOW

Tropical Granita with Coconut Tuiles This recipe makes more tuiles than you need, but they store well and are a perfect afternoon pick-me-up

Frozen Tiramisu Cake
Sweet and strong, this pudding is
somewhere between a tiramisu and
an iced latte

Hands-on Time 30 minutes, plus chilling
and (overnight) freezing Cooking Time
About 10 minutes Serves 10

100g unsalted butter,
melted, plus extra to grease

200g chocolate sandwich biscuits
(we used Oreos)

600g mascarpone
100ml double cream
175g condensed milk
2 medium egg whites
2 tbsp Marsala or sherry
100ml strong coffee, cooled

FOR THE GLAZE
100g dark chocolate, roughly chopped
50g unsalted butter, chopped
chocolate coffee beans, to decorate
(optional)

Lightly grease a 20cm round springform
tin with butter and line base and sides with
baking paper. In a food processor, pulse
the biscuits to fine crumbs. Alternatively,
bash in a food bag with a rolling pin. Add
butter and pulse/mix to combine. Press
into base of prepared tin and smooth with
the back of a spoon. Chill until needed.

In a large bowl, whisk mascarpone,
cream and condensed milk until
combined. In a separate bowl, using a
hand-held electric whisk, beat egg whites
until they hold stiff peaks. Gently fold egg
whites into mascarpone mixture. Spoon
half the mixture into a separate bowl and
fold in the Marsala; chill.

Fold cooled coffee into the remaining
mascarpone mixture and scrape into the
cake tin, smoothing to level with a palette
knife. Freeze for 3 hours or until fairly set.

When the coffee layer is firm, spoon over
the Marsala layer, smoothing to level, as
before. Cover tin with clingwrap and freeze
for at least 4 hours or, ideally, overnight,
until frozen solid.

To make the glaze, melt chocolate and
butter in a heatproof bowl set over a pot
of barely simmering water. Remove bowl
and leave to cool for 5 minutes. Transfer
frozen cake to a stand or board. Pour glaze
on top, smoothing with a palette knife
and encouraging it to drip down the sides.
Decorate with chocolate coffee beans,
if using. Allow to sit for 10 to 15 minutes
before serving, to soften slightly.

EACH SERVING About 2 620kJ, 6g protein,
52g fat (34g saturated), 31g carbohydrate

Hands-onTime 25 minutes,plus overnight freezing Cooking Time About 15 minutes Granita Serves 4 Makes 12 tuiles

FOR THE GRANITA 200ml each orange, mango and pineapple juice (see GH Tip) 4 tbsp caster sugar 2½ tbsp coconut rum (optional) juice of 2 limes 4 tbsp coconut yoghurt 2 tbsp toasted coconut flakes FOR THE TUILES 40g desiccated coconut, plus extra to sprinkle 40g icing sugar 15g cake flour 40g unsalted butter, melted and cooled slightly 1 medium egg white

For the granita, in a large bowl,
mix juices, sugar, rum, if using, and
lime juice until sugar dissolves.
Pour into a roasting tin and freeze
overnight or until solid.

To make the tuiles, preheat
oven to 180°C. Line 2 large baking
trays with baking paper. In a food
processor, pulse coconut until it
is as fine as you can get it. Add

icingsugarandflour,andpulse to combine. Add butter and egg white, and pulse to mix.

Dollop 6 slightly heaped
teaspoonfuls onto each baking
tray, spacing apart. Spread each
into a 7,5cm circle with the back
of a spoon; sprinkle over a little
coconut. Bake for 12 minutes,
until lightly golden. While warm,
loosen each tuile with a palette
knife and shape over a rolling pin
to curl (or leave flat). If they harden
before shaping, return to oven for
30 seconds to resoften.

Scrape a fork firmly across the
surface of the frozen-juice mixture
to form small flakes. Return to
freezer for at least 1 hour.

To serve, divide granita among
4 bowls and top each with coconut
yoghurt and coconut flakes. Serve
with tuiles.
EACH SERVING (WITH 1 TUILE)
About 1 000kJ, 2g protein, 9g fat
(8g saturated), 33g carbohydrate
GET AHEAD Store tuiles in an airtight
container at room temperature for
up to 2 weeks.

GHTIP

Use600ml tropical- juiceblend instead ofyour ownmix, ifyoulike.

TRENDING NOW

Tropical Granita with Coconut Tuiles This recipe makes more tuiles than you need, but they store well and are a perfect afternoon pick-me-up

2020-04-01 Good Housekeeping South Africa

GH TIP

GHTIP

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