Three Desserts

I’m Australian, so I’m biased, but I love Australian recipes.

I love the way they borrow ideas from different cuisines and come up with something completely new.

These are some of my favourites – and it doesn’t hurt that they’re easy to make!

MANGOMISU

MangomisuClick here for the recipe

I follow the recipe exactly, except I use Philadelphia Cream Cheese instead of marscapone, and I stir a few raspberries and a little liqueur through the cream cheese mixture. Also, I make it as a dessert in a serving dish rather than as a cake.

LEMON MERINGUE CHEESECAKE

Lemon Meringue CheesecakeClick here for the recipe

I follow 2 bits of advice from the Comments section:

  • Add another eggwhite and an extra ¼ cup of sugar to the meringue, otherwise there’s not enough meringue for the volume of cheesecake. Use the same amount of coconut – I lightly toast it.
  • Bake the cheesecake the day before, cool it in a slightly open oven to minimize cracks, and stick it in the fridge overnight.  Don’t worry if there are cracks – the meringue will fill them.

In the morning, make and cook the meringue, and refrigerate the cheesecake for at least 3 hours.

STRAWBERRIES WITH RASPBERRY ZABAGLIONE

This is from the Australian Women’s Weekly Dinner Party Cookbook No. 2 – published in 1991.

I tasted it at a dinner party way back then and bought the book the next day just so I could make this. I still have it. Most of the recipes are pretty dated. But not this one.

Apart from the photo.

Raspberry Zabaglione

Marsala is a sweet Italian liqueur wine, also used in Tiramisu.

I’ve rewritten the instructions, therefore any mistakes are mine.

The zabaglione must be made just before serving – so don’t have too much wine with dinner!

Also, make sure your electric mixer can reach the stove.

Serves 4

2 tbsp Marsala

1 tbsp sugar

1 tbsp lemon juice

2 punnets strawberries, hulled

Zabaglione

5 egg yolks

¼ cup sugar

¼ cup marsala

125g frozen raspberries

Vanilla ice cream to serve

Combine marsala, sugar and lemon juice, add hulled strawberries, cover with cling film and refrigerate for at least 2 hours to let the flavours infuse.

Thaw and puree the raspberries, and press through a fine sieve to remove the seeds. Refrigerate the puree till needed.

Just prior to serving, divide strawberries and juice between 4 glasses.

Bring a quarter-full pot of water to the boil. Reduce it to a simmer.

Meanwhile, place egg yolks and sugar in a heatproof bowl, and beat with an electric mixer for a few minutes until well combined. Add the marsala and the raspberry puree, and mix in.

Place the bowl over the simmering water and beat continuously for about 5 minutes, or until the mixture is thick and creamy. Remove from the heat.

Top the strawberries with a scoop of ice cream. Spoon zabaglione over the top.

If you can, wait a couple of minutes to allow the ice cream to melt slightly.

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