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DESSERTS
DESSERTS
BAKED CUSTARDS WITH FRESH RASPBERRY
AND COFFEE FLOAT
Serves 6
750ml cream
3
⁄
4
cup caster sugar
2 vanilla beans, cut lengthways
1 tablespoon gelatine
3
⁄
4
cup strong espresso coffee, cooled
1 punnet fresh raspberries
1 tablespoon caster sugar, extra
1. Combine the cream, caster sugar and vanilla
beans in a saucepan. Stir over medium heat
until just boiling. Remove the vanilla beans.
2. Add the gelatine and stir constantly with a
wooden spoon until dissolved. Remove from
heat. Allow the custard to cool.
3. Pour custard evenly into 6 x 150ml glasses.
Refrigerate for minimum 3 hours or until set.
4. Place the raspberries into a medium sized
bowl, sprinkle with sugar and crush lightly
with a fork.
5. Fold the cooled coffee through the crushed
raspberries. Cover and chill in the refrigerator.
6. To serve, top the custards, when set with the
raspberries and coffee mixture.
7. Serve immediately with freshly brewed coffee.
TIRAMISU
Makes 4
1
1
⁄
2
cups mascarpone
1
1
⁄
4
cups cream
2
1
⁄
2
tablespoons icing sugar
1
⁄
2
cup strong espresso coffee, cooled
1
⁄
2
cup Tia Maria or coffee liqueur
16 sponge fingers
Cocoa powder, for dusting
1. Combine the mascarpone, cream and icing
sugar in a large bowl. Whisk lightly until soft
peaks form. Set aside.
2. Combine the coffee and liqueur in a bowl.
Dip the sponge fingers into the coffee mixture
a few at a time. Ensure all the coffee mixture
is absorbed evenly by the sponge fingers.
3. Layer half the sponge fingers evenly into the
base of 4 dessert bowls or glasses. Spread
the layered sponge fingers with half of the
cream mixture. Repeat the layers with
remaining sponge fingers and cream mixture.
4. Dust evenly with cocoa powder and
refrigerate until required.
5. Serve with fresh fruits and freshly brewed
espresso coffee.
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