“IT DOESN’T MATTER WHETHER YOU’RE IN
THE MTHE MOOD FOR SOMOOD FOR SOMETHING ETHING WARMING WARMING
ANDAND DECADENTDECADENT, OR A DELIGHTFULLY , OR A DELIGHTFULLY
FRESHFRESH AND ZINGYAND ZINGY PALATE CLEANSER, PALATE CLEANSER,
YOU’LL FIND PLENTY OF YOU’LL FIND PLENTY OF INSPIRATIONINSPIRATION
IN THESE TASTY ITALIAN DESSERTS.” IN THESE TASTY ITALIAN DESSERTS.”
@[email protected]CHOCOLATE-HAZELNUT TIRAMISU
SERVES 8-10SERVES 8-10
While I’m loathe to change a good While I’m loathe to change a good
thing, I have one word for you: Nutella. thing, I have one word for you: Nutella.
This easy recipe will fast become This easy recipe will fast become
a crowd-pleaser.a crowd-pleaser.
225g Nutella225g Nutella
1 tbs cocoa powder, plus extra to dust1 tbs cocoa powder, plus extra to dust
1 cup (250ml) thickened cream1 cup (250ml) thickened cream
4 eggs, separated (we used 4 eggs, separated (we used
Woolworths Macro)Woolworths Macro)
(^11) // 22 cup (110g) caster sugar cup (110g) caster sugar
3 cups (750g) mascarpone3 cups (750g) mascarpone
2 cups (500ml) strong black coffee2 cups (500ml) strong black coffee
(^11) // 22 cup (125ml) hazelnut liqueur cup (125ml) hazelnut liqueur
350g sponge finger biscuits 350g sponge finger biscuits
(savoiardi)(savoiardi)
100g hazelnuts, toasted, finely chopped100g hazelnuts, toasted, finely chopped
To make the Nutella ganache, place To make the Nutella ganache, place
Nutella, cocoa and 100ml cream Nutella, cocoa and 100ml cream
in a bowl and stir to combine.in a bowl and stir to combine.
To make the mascarpone cream, To make the mascarpone cream,
place egg yolks and sugar in a stand place egg yolks and sugar in a stand
mixer fitted with the whisk attachment mixer fitted with the whisk attachment
and whisk for 4-5 minutes or until and whisk for 4-5 minutes or until
thick and pale. Add mascarpone and thick and pale. Add mascarpone and
remaining 150ml cream, and whisk remaining 150ml cream, and whisk
until thick and combined. Transfer until thick and combined. Transfer
to a bowl and set aside. to a bowl and set aside.
Clean stand mixer bowl and whisk, Clean stand mixer bowl and whisk,
and dry well. Add eggwhites and whisk and dry well. Add eggwhites and whisk
to stiff peaks. In 2 batches, gently fold to stiff peaks. In 2 batches, gently fold
eggwhite into the mascarpone mixture, eggwhite into the mascarpone mixture,
then chill until required.then chill until required.
To assemble the tiramisu, combine To assemble the tiramisu, combine
coffee and liqueur in a shallow dish. Dip coffee and liqueur in a shallow dish. Dip
enough biscuits into the coffee mixture enough biscuits into the coffee mixture
to cover the base of a 2L (8-cup) dish. to cover the base of a 2L (8-cup) dish.
Cover biscuits with half the hazelnuts, Cover biscuits with half the hazelnuts,
then spoon over half the Nutella ganache, then spoon over half the Nutella ganache,
using a palette knife to spread evenly. using a palette knife to spread evenly.
Top with half the mascarpone cream Top with half the mascarpone cream
and spread evenly. Repeat with remaining and spread evenly. Repeat with remaining
biscuits, hazelnuts and Nutella ganache.biscuits, hazelnuts and Nutella ganache.
For the piped top layer, transfer For the piped top layer, transfer
remaining mascarpone cream to a piping remaining mascarpone cream to a piping
bag fitted with a 1.6cm plain nozzle. bag fitted with a 1.6cm plain nozzle.
Pipe 2cm rounds over tiramisu. Chill Pipe 2cm rounds over tiramisu. Chill
for 2 hours or overnight to set slightly. for 2 hours or overnight to set slightly.
Dust with extra cocoa to serve.Dust with extra cocoa to serve.
WHITE CHOCOLATE, ORANGE WHITE CHOCOLATE, ORANGE
& AMARETTO FLOURLESS TORTE& AMARETTO FLOURLESS TORTE
SERVES 8SERVES 8
Blondes really do have more fun – well, Blondes really do have more fun – well,
at least as far as my white chocolate at least as far as my white chocolate
torte with sticky orange sauce goes. torte with sticky orange sauce goes.
This indulgent take on a traditional cake This indulgent take on a traditional cake
puts dark chocolate tortes to shame.puts dark chocolate tortes to shame.
180g white chocolate, chopped180g white chocolate, chopped
200g unsalted butter, chopped200g unsalted butter, chopped
4 eggs, separated4 eggs, separated
3 cups (300g) almond meal3 cups (300g) almond meal
1 tsp vanilla extract1 tsp vanilla extract
2 tbs finely chopped glace oranges 2 tbs finely chopped glace oranges
(substitute marmalade)(substitute marmalade)
2 tbs amaretto2 tbs amaretto
(^11) // 22 tsp cream of tartar tsp cream of tartar
(^11) // 22 cup (110g) caster sugar cup (110g) caster sugar
Toasted flaked almonds, to serveToasted flaked almonds, to serve
STICKY AMARETTO & ORANGE SAUCESTICKY AMARETTO & ORANGE SAUCE
(^11) // 22 cup (125ml) amaretto cup (125ml) amaretto
Pared zest and juice of 2 oranges Pared zest and juice of 2 oranges
(you will need 150ml juice)(you will need 150ml juice)
100g glucose syrup (from health food 100g glucose syrup (from health food
shops and supermarkets)shops and supermarkets)
Preheat the oven to 160°C. Grease Preheat the oven to 160°C. Grease
a 25cm springform cake pan and line a 25cm springform cake pan and line
with baking paper.with baking paper.
Place the chocolate and butter in Place the chocolate and butter in
a heatproof bowl set over a saucepan a heatproof bowl set over a saucepan
of gently simmering water (don’t let of gently simmering water (don’t let
the bowl touch the water) and stir the bowl touch the water) and stir
occasionally until melted. Transfer to occasionally until melted. Transfer to
a large bowl and stir in egg yolks, a large bowl and stir in egg yolks,
1 at a time, until combined. Add 1 at a time, until combined. Add
almond meal, vanilla, glace orange almond meal, vanilla, glace orange
and amaretto, and stir until smooth. and amaretto, and stir until smooth.
Set aside until required.Set aside until required.
Place eggwhites and Place eggwhites and^11 // 22 tsp salt flakes tsp salt flakes
in a stand mixer fitted with the whisk in a stand mixer fitted with the whisk
attachment and whisk to soft peaks. attachment and whisk to soft peaks.
Add cream of tartar and sugar, 1 tbs Add cream of tartar and sugar, 1 tbs
at a time, whisking constantly. Once all at a time, whisking constantly. Once all
sugar has been combined, whisk on high sugar has been combined, whisk on high
for 5 minutes or until sugar is dissolved for 5 minutes or until sugar is dissolved
and mixture is thick and glossy. and mixture is thick and glossy.
In 2 batches, gently fold eggwhite In 2 batches, gently fold eggwhite
mixture into chocolate mixture to form mixture into chocolate mixture to form
a smooth batter. Transfer to prepared pan a smooth batter. Transfer to prepared pan
and bake for 1 hour 10 minutes (cover and bake for 1 hour 10 minutes (cover
with foil if the top becomes too brown) with foil if the top becomes too brown)
or until firm to the touch and a skewer or until firm to the touch and a skewer
inserted in the centre comes out with inserted in the centre comes out with
a few crumbs attached. Remove from a few crumbs attached. Remove from
oven and cool in pan.oven and cool in pan.
Meanwhile, for the sauce, place Meanwhile, for the sauce, place
amaretto, orange zest and juice, glucose amaretto, orange zest and juice, glucose
syrup and syrup and^11 // 44 tsp salt flakes in a saucepan tsp salt flakes in a saucepan
over medium heat. Stir to combine, then over medium heat. Stir to combine, then
cook, without stirring, for 10 minutes or cook, without stirring, for 10 minutes or
until mixture is reduced by half and until mixture is reduced by half and
golden and sticky. Set aside to cool.golden and sticky. Set aside to cool.
Turn out torte and transfer to Turn out torte and transfer to
a serving plate. Drizzle with sauce and a serving plate. Drizzle with sauce and
scatter with toasted almonds to serve.scatter with toasted almonds to serve.