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DESSERTS
BAKED CUSTARDS WITH FRESH RASPBERRY AND COFFEE
FLOAT
Serves 6
25oz (750ml) cream
3
⁄4 cup finely granulated sugar
2 vanilla beans, cut lengthways
1 tablespoon gelatine
1 basket of fresh raspberries
1 tablespoon finely granulated sugar, extra
3
⁄4 cup strong espresso coffee, cooled
1. Combine the cream, finely granulated 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 5 oz glasses. Refrigerate for a minimum of 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 espresso coffee through the crushed raspberries. Cover
and chill in the refrigerator.
6. To serve, top the custards, when set, with the raspberries and espresso
coffee mixture.
7. Serve immediately with freshly brewed espresso coffee.
TIRAMISU
Makes 4
1
1
⁄2 cups mascarpone
1
1
⁄4 cups cream
2
1
⁄2 tablespoons powdered sugar
1
⁄2 cup strong espresso coffee, cooled
1
⁄2 cup coffee liqueur
16 sponge fingers
Cocoa powder, for dusting
1. Combine mascarpone, cream and powdered sugar in a large bowl.
Whisk lightly until soft peaks form. Set aside.
2. Combine espresso coffee and liqueur in bowl. Dip the sponge fingers
into the espresso coffee mixture a few at a time. Ensure all the espresso
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.
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