Yummy festive puddings

If you haven’t decided on what you’re going to serve up to family, friends and guests for dessert on Christmas day, then try one – or all – of these yummy African original desserts using Antonella Tiramisu.

Chocolate Mousse
It serves 12, so no one misses out.

Ingredients
• 250 ml Antonella Tiramisu
• 150 g castor sugar
• 500 g milk chocolate
• 400 g dark chocolate
• 600 ml cream
• 3 leaves gelatin
• Maraschino cherries or fresh strawberries, freshly whipped cream and fresh mint leaves for garnishing
Soak the gelatine in cold water for 5 minutes, then squeeze out excess water and set aside in a bowl. Combine the Antonella Tiramisu and castor sugar in a bowl and melt together over a double boiler until the sugar has dissolved. Add the pre-soaked gelatine and mix well. Then add the chocolate and stir the mixture until combined and smooth. Remove from heat and allow to cool. Whip the cream to a soft peak and fold it into the chocolate mixture. Spoon/pour into glasses and allow to set in the fridge. Garnish with maraschino cherries or fresh strawberries, freshly whipped cream and fresh mint leaves.

Cheesecake is a dessert that people don’t really mess with: lemon, blueberry or chocolate seem to be the only flavour options. This is a South African alternative, made with Antonella Tiramisu , which adds a deliciously creamy note to this old favourite.
Filling:
• 625 g cream cheese
• 225 g castor sugar
• 22 g corn flour
• 2 eggs
• 6 egg yolks
• 1 tsp vanilla extract
• 200 ml Antonella Tiramisu Topping:
• 70 ml cream
• 50 ml Antonella Tiramisu
• 240 g white chocolate
• Fresh strawberries or maraschino cherries, mint leaves and freshly whipped cream for garnishing
Preheat the oven to 200˚C.
Base:
Using a food processor, crumble the tennis biscuits and while doing so, pour in the melted butter. Combine well. Then, using your hands, press the biscuit crust into the base of a spring form cake tin. Place in the fridge to set hard.
Filling:
Beat the cream cheese until light and fluffy, and while beating continuously, add the sugar and then the flour. Mix in the vanilla extract, the eggs and the Antonella Tiramisu. Pour the mixture into the prepared cake tin and bake in the preheated oven for five minutes, then reduce the temperature to 100˚C and bake for one hour. Allow to cool in the oven before taking it out.
Topping:
Bring the Antonella Tiramisu and cream to the boil, lower the heat and add the white chocolate. Mix together until smooth and then pour it over the cake. Garnish with fresh strawberries or maraschino cherries, mint leaves and freshly whipped cream.

Trifle is an English dessert dish made from thick (or often solidified) custard, diced fruit interwoven with sponge fingers or more delicate sponge cake thin layer (soaked in sherry or other fortified wine which name precedes the word ‘trifle’ when describing it) and/or fruit juice/syrup (fruit trifle) and almost always topped with whipped cream.
The fruit and soft sponge layer (or soaked as otherwise dry savoiardi (ladyfingers)) are suspended in fruit-flavoured jelly (gelatin in American English). These ingredients are usually arranged to produce three or four layers.
Ingredients
• 20 x 20cm square of chocolate cake (For best results bake Ina Paarman’s chocolate cake mix the day before. If you’re in a hurry, any store-bought chocolate cake will do, but the better the cake, the better the trifle).
• 1 litre of shop bought chilled custard
• 2 x flakes
• 500 ml whipped cream
• Your choice of nuts (we used walnuts and flaked almonds)
• 2 tots Antonella Tiramisu
• Cherries optional
Method
Cut chocolate cake into 2x2cm chunks. Place first layer on bottom of suitable glass bowl. Pour tot of Antonella Tiramisu over cake. Pour layer of custard over chunks of cake – approx half a litre. Whip cream until stiff. Add layer of cream over custard in blobs, working from outside in so that you can see the layers when you’re done. Roughly chop nuts. Sprinkle a layer over cream. Crumble a layer of flake. Repeat layers, starting with cubed cake, moistening it with a shot of Antonella Tiramisu, then custard, and cream.
Garnish the top with nuts and a flake. Keep chilled until you’re ready to serve.