South African Christmas desserts

It’s the festive season and with the parties and celebrations all around us, why not try some typically South African desserts.

Summer Christmas trifle

Trifle is a dessert typically consisting of plain or sponge cake soaked in sherry, rum, or brandy and topped with layers of jam or jelly,

custard and whipped cream.

Ingredients

• 1 large jam Swiss Roll | trifle sponge cake
• 75ml sweet or medium sherry | rum | brandy | liquer
• Any type of fruit, peeled and sliced
• Home-made custard
• Chopped nutsN Whipped cream
• Flake | grated chocolate

Method

Make the jelly and allow to set. Make custard and allow to cool. Slice the Swiss Roll or sponge cake and place at the bottom of a glass

bowl (round and deep is normally the best). Moisten with alcohol. Chop up the jelly and cover cake. Add fruit and then custard. Sprinkle nuts on top. Cover with whipped cream. Decorate with the flake, nuts or grated chocolate. Refrigerate and serve cold.

Marshmallows on the braai

Ingredients

• 1 big pack of marshmallows
• 3 Bar-One chocolates
• 3 tots cream or cold milk

Bamboo skewers (or sticks)

Method

Add the cream and chocolates to a medium-to-small cast-iron pot and place the pot over medium heat. As the pot heats up, the cream and chocolate should heat up together and the chocolate will melt. Stir continuously until you have smooth chocolate sauce. Remove the pot from the fire. As the pot is made from cast iron it will keep its heat and the chocolate sauce will stay warm for a while. Put marshmallows on skewers, dip them in the chocolate sauce.

Jan Braai – Fireworks – Mastermind

Frozen Peppermint Crisp tart

Ingredients

• 1 tin (380 ml) of caramelised condensed milk
• 300 ml fresh cream– well chilled
• 1 packet (200 gram) Tennis biscuits
• 2 x bars (49 gram) Peppermint Crisp chocolate.

Method

Line a small loaf pan with aluminium foil. Now line the bottom of the pan with Tennis biscuits. (The bottom of our loaf pan measures about 19 cm x 8 cm and takes three biscuits.) Whip the cream until stiff, and gently mix the caramelised condensed milk into the cream. Don’t worry about a perfect mix, steaks of caramel looks good once you cut it into slices. Chop the Peppermint Crisp bars and mix into the cream-and-caramel. Spoon 1/3rd of the cream mixture over the Tennis biscuits. Add another layer of biscuits, and cream mixture, until you have three layers of cream sandwiched between four layers of Tennis biscuits. Place in your freezer. If needs, overnight is best. Remove from the loaf pan and slice.

Rainbow Cooking

Courtesy Amanda Agulhas