Category Archives: Dessert

Tia Maria Budino w/ Black Garlic crème

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feat. Tia Maria Cold Brew Coffee liqueur

Makes 4-6 (dependent on size of serving glass)

Ingredients

Vanilla Cream Topping

  • 1 cup heavy, or whipping, cream
  • 1 clove black garlic
  • 2 Tablespoon powdered sugar

Tia Maria Budino

  • 6oz semi-sweet chocolate
  • 2oz milk chocolate
  • 1 Tablespoon butter
  • 6 egg yolks, room temperature
  • ¼  cup granulated sugar
  • 2 Tablespoons cocoa
  • Pinch of salt
  • 1 cup heavy, or whipping, cream
  • 1 cup milk
  • 5 Tablespoon Tia Maria cold brew coffee liquor
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon vanilla extract

To decorate (optional)

Graham crumb, or cocoa, to dust

Method

Black Garlic Crème (ahead of time)

  1. Roughly smash the black garlic to a paste and combine in a small pan with the cream
  2. Heat over a medium heat until just starting to bubble at the edges
  3. Remove from heat and set aside to infuse for minimum 20 minutes
  4. After this time strain through a sieve into a small bowl, discard the debris, and cover with cling wrap
  5. Transfer the bowl with the cream to your refrigerator and chill the cream for minimum 2 hours, preferably overnight if you have the time

Tia Maria Budino

  1. In a large bowl combine the semi-sweet chocolate, milk chocolate and butter. Set aside until needed
  2. In a pan combine the egg yolks, sugar, cocoa powder and salt, whisking to combine. Over a low heat add the cream and milk, whisking to combine and cook for 8-9 minutes, until thickened and smooth. Take care not to overheat the mixture
  3. Remove the egg yolk mixture from the heat and pour over the chocolates/ butter, passing it through a strainer, or sieve, as you do. Let the combined mixture sit for 5 minutes
  4. Once the chocolate has fully melted add the Tia Maria liquor, olive oil and vanilla extract, stirring to combine until smooth and glossy. Set aside
  5. Portion ramekins, or rocks tumbler, with some of the chocolate budino mixture (in the region of 1/2 cup each). Place in the refrigerator to set for at least 90 minutes, preferably a few hours

To finish

  1. Towards the end of budino chilling time remove the infused cream from your refrigerator, combine in a medium bowl with the powdered sugar. Whip to medium peaks. Pipe, or spoon, the whipped cream over the tops of your set budino and dust with graham crumbs, or cocoa, if using
  2. Serve and enjoy!

Buttered Rum Cheesecake

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feat. Tre Stelle Natural Cream Cheese

Makes 9” cheesecake, serving 10-12

Ingredients

Crumb Base

  • 6oz Gingersnap cookies (apx 10-12)
  • ½ cup pecans
  • 4 Tablespoons butter, melted
  • 1/3 cup brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • Pinch salt

Cheesecake Filling

  • 5 packs Tre Stelle® Natural Cream Cheese, original, room temperature
  • 1 1/3 and 1/3 cup sugar, divided
  • ¼ cup cornstrach
  • 2 whole eggs
  • 1 egg yolk
  • 1 ½ teaspoons Rum extract
  • ¾ cup whipping, or heavy, cream
  • 1 cup Butterscotch flavour chips
  • 1 Tablespoon All-purpose flour

Ganache Topping

  • 200g Blonde chocolate, chopped into small pieces
  • 65ml whipping, or heavy, cream
  • 1 Tablespoon rum (light or dark- to your preference)

To decorate (optional)

  • Whipped cream
  • Edible glitter
  • Edible glitter stars

Method

Crumb Base

  1. Reheat oven to 350 degrees F
  2. Wrap the external of a 9” springform pan tightly with aluminium foil
  3. Lightly grease or spray the sides of a spring form pan
  4. In food processor, combine the gingersnap cookies and pecans and process to a crumb. Transfer to a bowl
  5. Add in them melted butter, brown sugar, ground cinnamon, ground ginger, ground cinnamon, and salt. Stir until well combined
  6. Tip into your prepared springform pan and using a spoon spread the crumb mixture to give an even layer to the bottom of the pan
  7. Bake in your preheated oven for 10 minutes. Remove and allow to cool fully.  Leave your oven running while you prepare the cheesecake filling

Cheesecake Filling

  1. In a medium bowl, toss together the butterscotch chips and the All-purpose flour until the chisp are well coated. Set aside until needed later
  2. In the bowl of a stand mixer combine 2 packs of Tre Stelle® Natural Cream Cheese, 1/3 cup sugar and the cornstarch. Beat on medium speed for 3 minutes until well combined
  3. Add in the remaining packs of Tre Stelle® Natural Cream Cheese and beat until combined
  4. Add in the remaining sugar and rum extract and beat on medium-high speed until well combined
  5. Add in the eggs and the egg yolk one by one, beating well between each addition until fully incorporated
  6. Finally, add in to whipping (heavy) cream, mixing on slow until just combined
  7. Fold in your prepared butterscotch chips and gently pour the cheesecake mixture on to the crumb base in the springform pan
  8. Place the cheesecake-filled springform pan into a larger, high-sided dish (a casserole or roasting pan works well) and fill to a height of 1” up the sides of the springform pan with water. Carefully transfer the filled pan to your preheated oven, taking care not to spill, or get any of the water into the cheesecake pan
  9. Bake for between 70-80 minutes, until the cheesecake top is lightly browned and slightly jiggles in the centre
  10. Turn the oven off but do not remove the cheesecake. Leave to cool fully in the oven. (I use a wooden spoon to keep the oven door slightly ajar to help the cooking process)
  11. Once fully cooled to room temperature, cover the top of the cheesecake with clingwrap and chill overnight in the refrigerator

Ganache Topping

  1. Place your blonde chocolate pieces into a medium bowl
  2. Heat the cream in a small pan over a medium heat until just simmering (you’ll see small bubbles forming at the edge with the pan
  3. Remove and carefully pour the warmed cream over the chocolate pieces, then add the tablespoon of rum
  4. Set aside for 5 minutes to melt
  5. After this time, slowly stir to emulsify the mixture. If there are some larger pieces of chocolate which are not melting, a quick blast in the microwave (10 seconds, no more) will help you out
  6. Continue stirring util the mixture is fully combined, smooth and shiny
  7. Leave to cool for 5 minutes then spread on top of your cheesecake to form a finishing layer

Decorate (Optional)

  1. If you choose to decorate the cheesecake, you can finish it with some whipped cream and dust with edible glitter and stars for that perfect seasonal touch!
  2. Slice and enjoy!

Spiced Plum & Almond Cake

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Serves 10-12

Ingredients

Spiced Plums

  • 1 ½ cups sugar
  • 1 piece star anise
  • 1 cinnamon stick, broke in half
  • 2-3 pieces of unwaxed lemon peel
  • ¾ cup water
  • 6 small red plums, halved and pitted

Cake

  • 1 and ½ cups ground almonds, divided
  • 1 ½ cups unbleached all-purpose flour
  • 2 teaspoon baking powder
  • ¾ cup unsalted butter, room temperature
  • 1 cup sugar
  • ¼ teaspoon salt
  • 3 eggs
  • 2 Tablespoons sliced almonds

Method

Spiced Plums

  1. In a small saucepan, combine the sugar, star anise, cinnamon stick, lemon peel, water and bring  to a boil, stirring occasionally. Remove from the heat and add the plums, ensuring they are submerged in the hot liquer. Let rest for 20 minutes. After this time drain, reserving ½ cup of the cooled syrup

Cake

  1. Preheat your oven to 350°F. Prepare with butter or baking spray the sides of an 8-inch springform pan and line the bottom with parchment paper
  2. In a bowl, combine 1 cup of the ground almonds, all the all-purpose flour and baking powder. Whisk to combine and set aside until needed
  3. In the bowl of a stand mixer, cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating until smooth. At low speed or with a wooden spoon, stir in the dry ingredients. Set aside ½ cup of the batter. Transfer the remaining batter into the prepared pan and arrange the infused plums, cut side down, on the surface
  4. Stir the remaining ½ cup of ground almonds into the reserved batter. Spoon into a pastry bag fitted with a pastry tip. Pipe the mixture in the spaces between the plums and sprinkle with the almond slices. Place the pan on a baking sheet.
  5. Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool for 10 minutes in the pan, then remove. Lightly brush the top of the cake with the plum infusing syrup from earlier (gently reheated for ease of brushing)
  6. Slice, serve and enjoy!

Pumpkin Spice Pavlova

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Serves 8-10; Curd makes about 2 cups

Ingredients

Pumpkin Spice Curd

  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 cup white sugar
  • 2 eggs
  • 2 egg yolks
  • 1 tablespoon orange juice
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 stick butter, chopped into small pieces

Meringue

  • 3 large egg whites
  • ½ cup fine sugar
  • ½ cup dark brown sugar
  • ¼ teaspoon cream of tartar, or ½ tsp lemon juice or vinegar
  • 1/8 teaspoon salt
  • 1 cup whipping cream
  • 1 cup mascarpone
  • 1/2 cup pecans, chopped and lightly toasted
  • 2 oz dark chocolate, chopped
  • 2 oz white chocolate, chopped

Method

Pumpkin Curd

  1. Add all ingredients except the butte,  to the saucepan and whisk to combine
  3. Heat over a medium-low heat until the sugar has dissolved completely and it is slightly bubbling
  4. Continue to heat until the curd thickens slightly. When it’s ready it should coat the back of a spoon. Once you can draw a line on the back of the spoon with your finger without it running back together, it’s ready
  5. Remove from the heat. Add the butter in small chunks, stirring and letting it melt into the curd before adding the next few chunks
  6. Let cool completely and then put in the fridge to chill until you’re ready to use it

Meringue

  1. Preheat your oven to 250°F. Cover a large baking tray with baking parchment and trace a circle, about 9-10 inches in diameter, on to the paper. Turn the paper over so the drawn-on side is facing down but still visible
  2. In a clean, dry bowl of a stand mixer, using whisk attachment, whisk the egg whites until frothy, then add the cream of tartar and whip to soft peaks.
  3. Reduce the speed to medium-low and with the whisk continuously running, add in the salt and the sugars a spoonful at a time, until thick and satiny
  4. Spread the meringue inside the drawn circle, creating a nest by making the sides a little higher than the centre. Place in the oven and bake for 3 hours, then switch off the oven but leave the meringue inside until completely cool: this will take about 2 hours.
  5. Once cool, remove from the oven and set aside until ready to assemble

To Assemble

  1. Once your meringue has fully cooled, place the cream and mascarpone in a large bowl and whisk for about 1 minute, until stiff peaks form. Be careful not to over-whisk, If the mixture begins to split use a spatula to fold a little more cream into the mix to bring it back together
  2. Carefully spoon the cream/ mascarpone mixture into the centre of the meringue. Add a layer of the pumpkin spice curd on top – as much or as little as you like
  3. Sprinkle over ½ the dark and white chocolate pieces
  4. Add another layer of the whipped cream and finish by sprinkling with the remaining chocolate pieces and the toasted pecan pieces
  5. Serve and enjoy!

Tips:

  • Add you sugar in SLOWLY. I usually add it a Tablespoon at a time and let the mixture whisk for a couple pf minutes before I add the next. When all your sugar has been added you can check if its ready by dipping the back of a spoon (or your clean finger!) into the meringue mixture. Check by rubbing it. If it feels grainy- you need to whisk for about 2-3 more minutes. If it feels smooth – you’re good to go!
  • I know it sounds a long time but cooking (and cooling) your meringue as per the recipe ensures you’ll have the crispiest shell, with a chewy inside, and minimal cracks. But don’t panic! If you’re meringue does crack, or break, you can piece it back together and under the filling no on will know! Pavlovas are best when they look rustic anyway.

Cherry & Peach Pavlova w/ Tonka Bean Lemon Curd

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Makes 9 inch pavlova, yields 8-10 servings

Ingredients

Pavlova

  • 3 large egg whites
  • ½ cup fine sugar
  • ½ cup dark brown sugar
  • ¼ tsp cream of tartar, or ½ tsp lemon juice or vinegar
  • 1/8 teaspoon salt
  • 2oz dark chocolate, chopped
  • 1 cup whipping cream
  • 1 ½ cups mascarpone
  • 3 ripe peaches, sliced
  • ½ lb cherries, halved and pitted
  • ¼ cup sugar
  • 1 Tablespoon rum
  • Toasted, flaked almonds (optional)

Tonka Bean Lemon Curd

  • 5 unwaxed lemons
  • 1 cup white sugar
  • 1 medium Tonka bean (1 inch), grated using a micro-plane
  • 3 whole eggs and 3 yolks, room temperature
  • 1/8 teaspoon salt
  • 7 Tablespoons butter, cubed, softened to room temperature

Method

Pavlova

  1. Preheat your oven to 250°F. Cover a large baking tray with baking parchment and trace a circle, about 9-10 inches in diameter, on to the paper. Turn the paper over so the drawn-on side is facing down but still visible
  2. In a clean, dry bowl of a stand mixer, using whisk attachment, whisk the egg whites until frothy, then add the cream of tartar and whip to soft peaks. Reduce the speed to medium-low and with the whisk continuously running, add in the salt and the sugars a spoonful at a time, until thick and satiny
  3. Spread the meringue inside the drawn circle, creating a nest by making the sides a little higher than the centre. Place in the oven and bake for 3 hours, then switch off the oven but leave the meringue inside until completely cool: this will take about 2 hours. Once cool, remove from the oven and set aside
  4. Place the chocolate into a small heatproof bowl and set it over a small saucepan of simmering water, making sure the base of the bowl is not touching the water. Stir occasionally until melted. Cool slightly, then brush the chocolate inside the meringue nest, leaving the top and sides bare. Do this gently, as the meringue is fairly delicate. Leave to set for about 2 hours
  5. Place the cream and mascarpone in a large bowl and whisk for about 1 minute, until stiff peaks form. Be careful not to over-whisk, If the mixture begins to split use a spatula to fold a little more cream into the mix to bring it back together. Refrigerate until needed
  6. In a bowl combine the peach slices, cherries, sugar and brandy. Leave to macerate on the counter while you prepare the curd

Tonka Bean Lemon Curd

  1. Zest three of the lemons into a bowl with the sugar and grated tonka bean. Rub together with your fingertips to release the oils, then squeeze enough the lemons to give 1 cup juice
  2. Whisk the eggs into the sugar followed by the lemon juice, a little at a time, until fully incorporated
  3. Put in a heavy-based pan over a low heat and stir continuously with a rubber whisk or wooden spoon until thickened- which should take about 7 minutes. Strain into a medium bowl to remove any lumps or debris
  4. Whilst gently whisking, start dropping in the butter, a  tablespoon at a time, beating well at each addition until incorporated before adding in the next. When all the butter has been added continue beating until smooth
  5. Cover with cling wrap and allow to cool fully in the fridge before use

To assemble

  1. Carefully spoon the cream/ mascarpone mixture into the centre of the meringue. Using a teaspoon, place dollops of the tonka bean lemon curd onto the cream and swirl using a knife or chopstick.
  2. Top with the macerated fruit, drained of liquor, and pipe drizzles of additional curd over the fruit
  3. Sprinkle with a few toasted, flaked almonds for a finishing touch and serve immediately