dessert Recipes

The word "dessert" comes from the old French word "desservir" which means to clear the table. Sometimes referred to as "afters" desserts are ordinarily a sweet ending to a meal.

Included below are two popular dessert recipes. Give them a try and have a sweet ending to your meal.

Desserts Food

Queensland Lamington

Originally devised as a formula to use stale cake, Lamingtons are squares of butter or toady cake dipped in melted chocolate, then rolled in coconut. This dessert formula calls for store bought cake or cake that is already on hand.

Ingredients:

One butter or toady cake cut into evenly sized pieces 500 grams icing or confectionery sugar 2/3 cup of cocoa 15 grams butter 1/2 cup milk 2 1/2 cups desiccated coconut Icing Directions:

Into a medium bowl, sift the sugar and cocoa. Melt butter in small pan. Stir butter and milk into sugar and cocoa mixture. Bring medium sized pan of water to boil on top of stovetop; sacrifice heat. Place bowl on top of water, stir until chocolate is level and glossy. To make Lamingtons:

Place squares of cake onto tines of a fork. Dip each cake into icing mixture, holding over bowl so excess icing can drip off. Toss chocolate covered cake squares into coconut. Place on tray to set. Pavlova

It is said in 1935, Herbert Sachse, chef at the Hotel Esplanade in Perth, created this popular dessert to honour the visit of Russian ballerina, Anna Pavlova.

Meringues can be tricky, so it is prominent to start with clean, dry utensils. If the meringue cracks, fill in cracks with extra whipping cream.

Ingredients:

6 egg whites brought to room temperature pinch of salt 1 cup castor sugar 1 teaspoon white vinegar 1/2 teaspoon vanilla extract 2 teaspoons cornstarch/corn flour 1/2 cup of whipping cream 1 cup sliced fresh fruit such as strawberries, kiwi fruit, and blueberries Directions:

Preheat oven to 400 degrees Fahrenheit (200 C). Lightly grease an oven tray, then line with baking paper. Using a metal medium sized bowl, beat egg whites and salt together on medium speed until soft peaks form. With mixer still running, sprinkle castor sugar, one spoonful at a time, beating well to mix into egg whites. Continue until all sugar has been used and peaks are stiff and glossy. Remove from mixer and add vinegar, vanilla, and cornstarch, using a spatula to slowly fold into mixture. Pile blend into centre of baking sheet, forming a circle with a hollow centre. Turn oven down to 250 degrees F (130 C) and bake without disturbing for 1 1/2 hours. Slice fruit and sprinkle with lemon juice to preclude browning. Whip cream slowly until soft peaks form. Turn oven off and crack door, leave Pavlova in until cool. Remove from oven and slowly transfer Pavlova to serving plate. Fill hollow centre with fruit and top with whipped cream. Immediately serve.

dessert Recipes

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