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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.
Recipes
BR6659_800ESXL_Book_US.qxp 15/2/06 4:54 PM Page 36