DESSERTS
37R2
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 co ee, 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 co ee through the
crushed raspberries. Cover and chill in the
refrigerator.
6. To serve, top the custards, when set with
the raspberries and co ee mixture.
7. Serve immediately with freshly brewed
co ee.
TIRAMISU
Makes 4
11/2 cups mascarpone
11/4 cups cream
21/2 tablespoons icing sugar
1/2 cup strong espresso co ee, cooled
1/2 cup Tia Maria or co ee liqueur
16 sponge ngers
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 co ee and liqueur in a bowl.
Dip the sponge ngers into the co ee
mixture a few at a time. Ensure all the
co ee mixture is absorbed evenly by the
sponge ngers.
3. Layer half the sponge ngers evenly into
the base of 4 dessert bowls or glasses.
Spread the layered sponge ngers with
half of the cream mixture. Repeat the layers
with remaining sponge ngers and cream
mixture.
4. Dust evenly with cocoa powder and
refrigerate until required.
5. Serve with fresh fruits and freshly brewed
espresso co ee.
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