Lees jou gunsteling-tydskrifte en -koerante nou alles op een plek teen slegs R99 p.m. Word 'n intekenaar
Nuus
These are a few of our favourite treats . . .

Dessert is obviously my favourite meal. I’m one of those people who will swap a main meal for dessert any day. My love for (not too sweet) desserts and experimenting with new recipes has given me the nickname of Dessert Queen among friends and family. I will be making these two desserts (yes, two – one is just not enough!) for Christmas this year.

Caramel and Oreo Chocolate Delight

Ingredients:

3 boxes Oreo biscuits

1 litre fresh cream

1 tin caramel

1 packet whispers

2 packets instant chocolate mousse

Method:

Crumble Oreo. Layer bottom with biscuit crumbs. Layer fresh cream (use about 1 cup). Another layer Oreo, 1 cup cream whipped with tin caramel and layer, another layer Oreo, instant pudding whipped with cream. Oreo and whispers for decoration.

Source: www.life-in-the-lofthouse.com

Berry pavlova

Ingredients:

8 extra-large egg whites

480 g Huletts Castor Sugar

5 ml cornflour

5 ml vanilla essence

500 ml whipping cream

200 g cherries

800 g strawberries, hulled and halved

400 g raspberries

Huletts Castor Sugar for dusting

To make the meringue

Preheat oven to 110 °C.

Make the meringue in 2 batches. Whisk half the egg whites until they form stiff peaks, gradually adding 240 g castor sugar a little at a time until all the castor sugar is incorporated and you have a thick and glossy meringue.

Fold in half the cornflour and half the vanilla essence.

Spread the meringue mixture in a round motion onto a foil-lined baking sheet, peaking the meringue around the rim. Repeat this process so you have two meringue nests.

Place in the preheated oven and bake for 1 to 1½ hours. The meringue must be cooked but gooey inside and peel off nicely from the foil. Turn off the oven and leave the meringue to cool in the oven.

To assemble the meringue

Whip the cream until it forms stiff peaks and divide it evenly between the two meringue nests.

Decorate each meringue layer with cherries and berries, then place one meringue on top of the other, dust with castor sugar and serve.

Tip: Add mascarpone to the cream.

Source: www.hulettssugar.co.za

MyStem: Het jy meer op die hart?

Stuur jou mening van 300 woorde of minder na MyStem@netwerk24.com en ons sal dit vir publikasie oorweeg. Onthou om jou naam en van, ‘n kop-en-skouers foto en jou dorp of stad in te sluit.

Ons kommentaarbeleid

Netwerk24 ondersteun ‘n intelligente, oop gesprek en waardeer sinvolle bydraes deur ons lesers. Lewer hier kommentaar wat relevant is tot die onderwerp van die artikel. Jou mening is vir ons belangrik en kan verdere menings of ondersoeke stimuleer. Geldige kritiek en meningsverskille is aanvaarbaar, maar hierdie is nie ‘n platform vir haatspraak of persoonlike aanvalle nie. Kommentaar wat irrelevant, onnodig aggressief of beledigend is, sal verwyder word. Lees ons volledige kommentaarbeleid hier

Kontak Weslander Kontak ons
Stemme

Hallo, jy moet ingeteken wees of registreer om artikels te lees.