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!
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
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.
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.
2 tbsp Marsala
1 tbsp sugar
1 tbsp lemon juice
2 punnets strawberries, hulled
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.