Desserts

Serves 8-10

Ingredients:

6 egg whites

2ml cream of tartar

360ml castor sugar

5ml vanilla extract

125ml raspberry jam

250ml cream, sweetened and whipped

1 packet of marshmallow frosting mix pink food colouring raspberry or rose essence

250g fresh raspberries

Method:

Beat the egg whites and cream of tartar until stiff.

Add the castor sugar a spoonful at a time, beating after each addition. Beat in the vanilla.

Reserve two large scoops of the meringue mixture.

Divide the remaining mixture into two and place on a baking tray lined with baking paper. Spread out to form two 20cm discs.

Place in the oven at 100°C for 1 hour, then switch off the oven and leave overnight or for at least 5 hours.

Fit a 1cm plain nozzle into a disposable piping bag. Open the piping bag up as wide as possible and, using a thin paint brush, paint four stripes of pink colouring up the side of the bag.

Fill the bag carefully with the reserved meringue mixture.

Pipe meringues onto a baking tray lined with baking paper.

Bake at 100°C for 1 hour, then switch off the oven and cool the meringues for a few hours or overnight.

When ready to assemble, place one of the meringue discs on a serving plate.

Spread with raspberry jam. Top with sweetened, whipped cream.

Place the remaining meringue disc on top.

Make up the marshmallow frosting according to the packet instructions. Add a drop of pink colouring and raspberry essence.

Spoon on top of the meringue disc. Scatter over the raspberries and add a few of the small piped meringues. Keep refrigerated until serving.

Makes 16

Ingredients:

250ml water

100g butter

125g cake flour

25g cocoa powder

3-4 eggs

Ingredients for Filling:

375ml cream

45ml icing sugar

30ml brandy

To serve: 200g white chocolate, melted icing sugar for sifting

Method Combine the water and butter in a pot and heat over a medium high heat until the butter has melted. Bring to the boil. Remove from the heat and sift in the flour and cocoa powder.

Stir vigorously until the mixture leaves the side of the pot and forms a ball. Let the mixture cool.

Place in the bowl of an electric mixer and add the eggs one at a time, beating well.

Add only enough of the last egg to achieve a mixture that is thick and glossy and will hold its shape.

Place spoonfuls of the mixture on a greased baking tray. Bake at 180°C for 25-30 minutes

Remove from the oven and pierce with a knife to release the steam inside.

Return to the oven for another 5 minutes to ensure the profiteroles dry out properly. Remove and cool. Fill with the cream, drizzle with white chocolate and decorate as desired. Serve sifted with icing sugar. Filling: Beat the cream, icing sugar and brandy until stiff.

Serves 15 Prep 20 mins Cook 30 mins

INGREDIENTS:

200g butter

160g NESTLÉ DARK CHOCOLATE

125g caster sugar

125g soft brown sugar

5 eggs 1

tsp (5ml) vanilla essence 1

50g cake flour

3 tbs (45ml) NESTLÉ COCOA POWDER

1ml salt

1 can (360g) NESTLÉ CARAMEL TREAT MINT FLAVOURED

90g NESTLÉ BAR ONE, roughly chopped

125ml NESTLÉ DESSERT & COOKING CREAM

Preheat the oven to 175°C and grease a baking tin. In a saucepan, melt the butter and chocolate together over a low heat. Allow to cool slightly.

Cream the sugars, eggs and vanilla essence together in a mixing bowl until pale and fluffy.

Add the chocolate mixture and fold in the flour, NESTLÉ COCOA POWDER and salt. Spoon half of the mixture into the prepared tin and dot spoonfuls of the

NESTLÉ CARAMEL TREAT MINT FLAVOURED over the base. Repeat with the remaining mixtures.

Bake for 20-25 minutes, or until just firm. Cool and cut into squares.

Melt the Bar One and NESTLÉ DESSERT & COOKING CREAM in a bowl over a pan of simmering water, stirring until smooth and drizzle over the brownies.

Serves 6 Prep 10 mins Cook 30 mins

INGREDENTS:

1 can (290g) NESTLÉ DESSERT & COOKING CREAM

½ cup (115g) sugar

½ cup (125g) butter

6 tbs (90ml) NESTLÉ COCOA

3 tsp (15ml) NESTLÉ ESPRESSO POWDER

2 tbs (30g) butter salt

⅓ cup (75g) sugar

1 egg

45ml smooth apricot jam

1 can (380g) NESTLÉ IDEAL MEDIUM FAT EVAPORATED MILK

5ml bicarbonate of soda

1 cup (120g) cake flour

4 tsp (20 ml) white sugar

Place the 125ml of the evaporated milk into a jug and stir in the bicarbonate of soda. Stir the remaining NESTLÉ IDEAL MEDIUM FAT EVAPORATED MILK into the sauce mixture.

Sift the dry ingredients over creamed butter mixture. Pour the bicarbonate of soda and milk mixture over the top. Carefully fold mixture together. Stir in vinegar and spoon into an ovenproof baking dish. Place all of the ingredients in a pan (including the additional NESTLÉ IDEAL MEDIUM FAT EVAPORATED MILK) and cook for 4-5 minutes, stirring, until smooth and combined.

Preheat oven to 180°C. Cream butter and sugar together in a mixing bowl. Add the egg and beat well. Stir in the jam.

Pour half of the sauce mixture over the batter and bake for 25-30 minutes, or until the sponge is just cooked. Pour the remaining sauce over the top and serve with cream, ice cream or custard.